Beth’s Ultimate Oatmeal Raisin Cookies

Beth’s Ultimate Oatmeal Raisin Cookies

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Makes 1 dozen 3 inch cookies

2 sticks of salted butter (240 g)
½ cup white sugar (100 g)
½ cup turbinado sugar or brown sugar (90 g)
1 egg
1 tbsp vanilla (15 ml)
1 cup of flour (120 g)
½ tsp salt (2.5 ml)
½ tsp baking soda (2.5 ml)
1/8 tsp ground cloves (a good sized pinch)
¼ tsp ground allspice (1.25 ml)
½ tsp ground ginger (2.5 ml)
3 tsp ground cinnamon (15 ml)
2 cups Oatmeal (180 g)
1 cup of black raisins (150g)
½ cup of golden raisins (75 g)


Preheat oven to 350F (175C) degrees.

Beat together the butter and sugars until fluffy.

Add the egg and combine. Then add the vanilla. Beat until well combined.

Combine all the flour, salt, baking soda and spices and whisk together. Then whisk in the oatmeal. Slowly add the dry ingredients to the butter mixture and beat just until combined.

Add the raisins and beat slightly until incorporated.

Scoop out dough with a standard ice cream scoop, onto a parchment lined (or silpat lined) cookie sheet. Limit 5 scoops per sheet, this will allow room for the cookies to spread. Bake 1 tray at a time, on the middle rack of your oven.

Bake for 15-17 minutes until golden brown around the edges and set in the middle.

Transfer to a cooling rack and allow to cool. To store, place in an airtight container and leave out at room temperature. Cookies will stay fresh for 4-5 days.


View Comments (30)


  1. Imthebeachgirl

    March 25, 2016 at 2:19 pm

    Omg, I just made these and they are out of this world good!!!! Thanks for sharing this recipe.

  2. Syakir Aki

    March 25, 2016 at 2:19 pm

    this has been the best tutorial instruction on youtube..especially me being a newbie for baking and cooking.. keep it coming beth…loving it!!!

  3. Trackman2007

    March 25, 2016 at 2:19 pm

    Love the explanation of why to use what!

  4. Valerie Doan

    March 25, 2016 at 2:19 pm

    I enjoy all of your videos! They are very informational and I love all of your neat tips!

  5. Thomas Chavez

    March 25, 2016 at 2:19 pm

    How much butter? Video shows you adding 2 half cup sticks of butter, is this correct?

  6. Queen Cleo

    March 25, 2016 at 2:19 pm

    They must be awesome.  Thank you!

  7. Cathlene Montealto

    March 25, 2016 at 2:19 pm

    I am so excited to try all these recipes I've got from you. You're such a talent! May God bless you more.

  8. Caroline Rowland-Scott

    March 25, 2016 at 2:19 pm

    Hi Beth, loving all your recipes! I've just baked a batch of your oatmeal cookies and they're absolutely gorgeous, thank you!

  9. theresa lingar

    March 25, 2016 at 2:19 pm

    Anjali johny your oven is a little hotter than normal try baking around 14 minutes

  10. Anjali Johny

    March 25, 2016 at 2:19 pm

    Hey Beth, I absolutely love your videos, you explain everything so well, I just have one issue that I don't know my cookies or muffins always come out burnt even if my ingredients are room temperature and I make sure that they bake for the time asked for, is it something related to the power of the oven?

  11. P Mendez

    March 25, 2016 at 2:19 pm

    I am new to your videos and I am hooked!!

  12. Mugeswaran Muges

    March 25, 2016 at 2:19 pm

    I ur cookies look so good i will try at home thk u

  13. igotthatswag98

    March 25, 2016 at 2:19 pm

    Hi beth! Thanks for the great recipe. My cookies came out perfect. But I felt that it was too greasy/oily. Can I cut out some butter but still taste great? My family really love it:)

  14. flourchylde

    March 25, 2016 at 2:19 pm

    Hi Beth. I substituted 1 TBSP chopped sugared ginger for the powdered ginger and it was wonderful.  These cookies are over-the-top amazing. Thank you.

  15. priya3051

    March 25, 2016 at 2:19 pm

    Is there a way to substitute the egg?

  16. Rosa Luna

    March 25, 2016 at 2:19 pm

    Do you really mean salted butter not unsalted butter?

  17. micuchua70

    March 25, 2016 at 2:19 pm

    OmG!!!! I can belive that I made these wonderful cookies. I did everything you did plus gluten free ingredients and they came out so, so, so good.  Thank you Beth for your videos. I love you. 

  18. Amber Chia

    March 25, 2016 at 2:19 pm

    is turbonardo sugar the same as sugar to the raw

  19. Nicole Chien

    March 25, 2016 at 2:19 pm

    Merry Christmas Beth! If I want to reduce the amount of sugar by half (using just 1/2 cup of brown sugar) in this recipe, would that affect the quality of the cookie? My family doesn't like cookies to be too sweet and I'm looking for any ways to make good and healthy cookies for them. Thank you!

  20. Sophia B.

    March 25, 2016 at 2:19 pm

    Hi Beth! Thanks for the awesome recipe! I have a question. I made these the other day and they came out PERFECTLY. I got so many compliments! They were super large, thin and crunchy but still soft. I just made another batch, and they're barely baking. They have a kind of gross heaviness to them, and they aren't spreading out at all. They're just small and round. I've had to cook them extra which is making them hard, but if I didn't cook them that extra time they would be raw. What do you think is going on here?! I love this recipe but I'm just very confused as to what happened between cookies. Thanks!

  21. Ella Carmen

    March 25, 2016 at 2:19 pm

    Hi Beth! I want to make this recipe, but I know I won't be using allspice, ginger, or cloves very often. Would it be possible to just sub for some nutmeg, or should I just get them? 

  22. Jessica Jane

    March 25, 2016 at 2:19 pm

    Thanks for the recipe! Haha I'm totally drooling right now.

  23. Nicole Chien

    March 25, 2016 at 2:19 pm

    Hi Beth, I have tried so many recipes including yours but my cookies just don't spread out flat as much as yours or how it supposed to be. I really don't know why. Can you help?

    Thank you!

  24. Tereza Barros da Silva

    March 25, 2016 at 2:19 pm

    I feel so sad, maybe I did something wrong, because my cookies became greasy

  25. yaneli islas

    March 25, 2016 at 2:19 pm

    hi beth!
    about how much butter do i have add?

  26. BrendaVelazquez

    March 25, 2016 at 2:19 pm

    Can i use dark brown sugar? 

  27. Khoo KL

    March 25, 2016 at 2:19 pm

    Beth,vanilla extract is to reduce the intensity of eggs and milk etc. and it is very concentrated,so don't put too much!

  28. Chelsea Brogdon

    March 25, 2016 at 2:19 pm

    I made these today but did not have raisins on hand. I used a cup of pecans instead. They turned out incredible! Thank you Beth!

  29. Daniela Conrad

    March 25, 2016 at 2:19 pm

    Beth, I LOVE this recipe and am definitely going to try this out on the weekend. I will probably substitute the butter with some vegan butter 🙂 And I love your high quality videos and delicious recipes! 

  30. Lisa Clark

    March 25, 2016 at 2:19 pm

    Mmmmm!! My Favorite cookies!

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