Oatmeal Rasin Cookies Recipe

Writer's Block Oatmeal Raisin Cookies

Oatmeal raisin cookies help songwriter Sarah McLachlan get past her writer's block. She shares her scrumptious oatmeal raisin cookies recipes here.

60 min.prep time 1:55total time
4 dozen cookies
646 Ratings

Ingredients

1 1/2 cups firmly packed brown sugar
1 cup LAND O LAKES® Butter, slightly softened
2 eggs
2 teaspoons water
2 teaspoons vanilla
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon allspice
1/2 teaspoon salt
1/4 teaspoon ground cloves
2 cups uncooked quick-cooking oats
1 cup raisins*

Directions

Heat oven to 350°F. Combine brown sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs, water and vanilla; continue beating until well mixed. Reduce speed to low; add all remaining ingredients except oats and raisins. Beat until well mixed. Stir in oats and raisins.

Drop dough by rounded tablespoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake for 11 to 14 minutes or until lightly browned. Let stand 1 minute; remove from cookie sheets. Cool completely. BR>*Substitute chocolate chips.

Nutrition Facts (1 cookie)

Calories: 80

Fat: 3.5g

Cholesterol: 15mg

Sodium: 70mg

Carbohydrates: 13g

Dietary Fiber: <1g

Protein: 1g

Recipe #11944©2001Land O'Lakes, Inc.

Recipe Comments & Reviews

I am so excited that you have this recipe online!!! I lost my Sarah MacLachlan cook book in a house fire, and just recently started to replace the books - and I was thrilled to find this. I've yet to see if you have the Coconut chocolate chip cookies. These cookies are amazing. My family loves them especially during the holidays. Thanks again.
This has been my go-to recipe for oatmeal raisin cookies for years. When I'm feeling more health-concious, I will substitute applesauce for half the butter a 1:1 swap, which also results in a more cake-like cookie. I also plump the raisins beforehand by pouring boiling water from a kettle over the raisins until covered.
Replace the 1 1/2 cups brown sugar with 3/4 cup brown sugar and 3/4 cup white sugar. Using all brown sugar masks the flavour of the spices and makes the cookies appear overly dark. The white sugar would also make the cookies more tender. This recipe resulted in 5 dozen cookies using a 1 Tbsp disher.
I substituted chocolate chips for the raisins and omitted the ground cloves, and these were fantastic. Next time I make these I'll have to bake a double batch.
These are by far the best oatmeal cookies I have ever tasted. I added about 1 cup of broken pecan pieces to one batch and they were to die for. I also made them without raisins or pecans for my son-in-law and they were just as good. A real keeper!!
I have the same exact recipe that my Grandma used to make. The trick to keeping the raisins so soft and yummy is to boil them in water. I put the raisins in a microwave safe bowl and fill it to the top of the raisins with cold water. You just need to heat them a few minutes till they soften up. Pour the whole mixture into the mixing bowl when you are prompted to and mix in like usual. They will be hard to resist!

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