Incredible Oatmeal Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 4 dozen
Soft, chewy and moist oatmeal cookies, even the next day.
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • Cream
  • 1 cup butter
  • 1 cup light brown sugar
  • 1 cup white sugar
  • 2 extra large eggs
  • 2 teaspoons vanilla
  • 3 tablespoons Karo syrup
  • Stir in
  • 3 cups Old Fashioned oatmeal
  • 1 1/2 cups raisins
  • 1/2 cups chopped pecans
  1. Soak the raisins in boiling water for a couple of minutes, drain and let cool before adding. I used regular oatmeal and put it in the food processor after measuring it to chop it up a little.
  2. Preheat oven to 350°. Whisk dry ingredients; set aside. Combine wet ingredients with a mixer on low. To cream, increase speed to high and beat until fluffy and the color lightens.
  3. Stir the flour mixture into the creamed mixture until no flour is visible. Chop oatmeal in food processor. Now add the oats, raisins and pecans; stir until mixed together.
  4. Fill cookie scoop with dough.
  5. Drop 2-inches apart onto baking sheet sprayed with nonstick spray. I put 9 cookies on a half sheet pan.
  6. Bake 11-13 minutes (on center rack), until golden, but still moist beneath cracks on top. Remove from oven; let cookies sit on baking sheet for 2 minutes before transferring to a wire rack to cool.
Recipe by Recipes Food and Cooking at