Some of the best oatmeal raisin cookies I’ve ever had, this a recipe from my Mom and she’s been making them for as long as I can remember. Step 4: Add 10 tablespoons of the unsalted butter to a skillet and cook over medium heat until melted. Leaving the cookies on the tray for about 5-7 minutes after they come out of the oven so they firm up and hold their shape before transferring to a cooling rack. Either way, it’s nice to have a cookie stash in the freezer! Sometimes I will form the cookie dough into balls and freeze to bake at a later time and sometimes I will bake the cookies and freeze them baked. I like to double a cookie recipe (you can never have enough cookies!) and save half for later. All of my recipes are already adjusted an altitude for 7,000 feet so you might need adjust a touch if you live at a high altitude. As I always recommend, use a bit less baking soda and/or baking powder than a recipe calls for. It’s easy to over bake cookies when you’re at altitude so take them out before they get too brown. The soaked raisins do need to sit for an hour so make sure to plan ahead when making these cookies!Īdding a little extra flour and using a mix of old-fashioned and quick oats are my tricks for baking at high altitude. A heavy hand of ground cinnamon is key to balance the sweet raisins. While a tad unconventional soaking the raisins in a mixture of beaten eggs and vanilla adds moisture to the cookies. The secret to these delicious cookies is soaking the raisins. Blame it on the dry air and high elevation. One of the biggest issues of high altitude baking is dry baked goods. THE SECRET TO THE BEST OATMEAL RAISIN COOKIES Also add cup chilled unsalted butter (50 grams). Take ½ cup whole wheat flour or atta (60 to 70 grams) in a mixing bowl. For convection ovens you can preheat at 180 degrees Celsius 180° C (356° F) for 15 minutes. You’ll see why this high altitude cookie recipe is my go-to and often requested. If using an OTG or a regular oven, then use both the top and bottom heating elements on. Loaded with raisins, lots of cinnamon and the perfect ratio of flour and oats. You’ll rarely see me turn down a homemade cookie and will gladly eat one with with cinnamon and raisins or one studded with dark chocolate. Cream.Use your stand mixer or an electric hand mixer to cream together 1 cup of softened butter, 1 cup of light brown sugar, and ¼ cup of white granulated sugar until smooth. Some swear by raisins and for others only chocolate chips will do. Preheat.Preheat your oven to 350☏ (175☌) and line a baking sheet(s) with parchment paper or a silicone baking mat. Who knew that a cookie could be so divisive? People either love or hate oatmeal cookies. Made time and time again and I’ve yet to find an oatmeal cookie recipe I like better! My tried-and-true recipe for High Altitude Oatmeal Raisin Cookies, this recipe is my oldest son’s favorite.

Oatmeal and raisin cookies recipes