The Perfect Oatmeal Raisin Cookie

in Food

perfect oatmeal raisin cookie recipe

I know what you’re thinking: Has she gone crazy? Why is she talking about Oatmeal Raisin cookies? Why not talk about the quintessential chocolate chip cookie? Well, I’ll tell you why, dear readers: because Oatmeal Raisin cookies deserve a second chance. They deserve to steal away the spotlight that’s been forever shining on the Chocolate Chip Cookie. Oatmeal Raisin cookies are rebelling and after you finish reading, you might just go into the kitchen and whip up a batch as well.

If you’re already an Oatmeal Raisin cookie lover, then scroll down to the recipe and rejoice! But you, yes YOU! The one that “hates” raisins. The one that thinks Oatmeal cookies are for the “diet folk”. The one that compares them to cardboard. This is for you!

Raisins are a great source of energy (natural fructose and glucose in them), as well as oleanolic acid, which provides protection against cavities. Can’t say that about Chocolate Chip cookies can you, huh? Not only that, but because of their high concentration of iron and copper, they’ll treat anemia as well!

Laced with cinnamon and cardamom, bound together by organic eggs and real, unsalted butter, these cookies are anything but cardboard! Throw in some olive oil for good luck, molasses for depth of flavor and the best vanilla extract you can get your hands on, and you’ll be in for a treat.

Perfect crumbled over your morning yogurt and honey or as a mid-day snack, these cookies will keep you wanting more. Chocolate Chip cookie who?

perfect oatmeal raisin cookie recipe

Recipe for Perfect Oatmeal Raisin Cookies


3 cups rolled oats

1/2 cup whole wheat flour

1 1/2 cups raw sugar

1 stick of butter, softened

1 cup raisins

1 teaspoon ground cinnamon

1/8 teaspoon ground cardamom

1 large egg

3 tablespoons honey

1 tablespoon molasses

1 tablespoon olive oil

1 tablespoon vanilla extract


  1. In a large bowl, stir in all ingredients in the order listed above to create cookie batter.
  2. Let rest in fridge for 30-45 minutes.
  3. Preheat oven to 375F and line cookie sheets with parchment paper.
  4. Scoop rested cookie batter onto tray and bake for 10 minutes, or until golden brown. Enjoy!