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Preheat oven to 350°F. Mix flour, cinnamon, baking soda and salt in medium bowl. Set aside. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Stir in oats and raisins.
Drop by rounded tablespoons onto ungreased baking sheets. Stir in oats and raisins.
Bake 10 to 12 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
Great cookies! I would suggest removing thewhite sugar all together, and only use a lightly packed cup of brown sugar. How could anyone tolerate consuming that much sugar. I love McCormick, but you are trying to give people cancer? Remove the excess cup of sugar and add a dash of organic ginger, nutmeg, and the smallest pinch of white pepper.
Margaret | March 17, 2016
This recipe is definitely a "keeper". I also substituted the dried craisins for the raisins since one of my sons is allergic to raisins. Made two batches--one for the cookie jar and the second for safe-keeping in the fridge.
eileen | June 23, 2014
These cookies are definitely a five star. I made them with the dried cranberries. Must husband said they are his new "number 1" cookie. I just hope there are some left by the time Christmas Day rolls around - and that's tomorrow!!
Mary | December 24, 2013
Delicious! I have had a hard time finding the perfect oatmeal raisin cookie recipe and I think I have finally found it! Thanks!
Heather | September 14, 2016