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Ingredients
US|METRIC
4 SERVINGS
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NutritionView More
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570Calories
Sodium
Fat
Protein
Carbs
Fiber
Calories570Calories from Fat230 |
% DAILY VALUE |
Total Fat25g38% |
Saturated Fat15g75% |
Trans Fat |
Cholesterol115mg38% |
Sodium360mg15% |
Potassium270mg8% |
Protein7g14% |
Calories from Fat230 |
% DAILY VALUE |
Total Carbohydrate81g27% |
Dietary Fiber3g12% |
Sugars46g92% |
Vitamin A25% |
Vitamin C2% |
Calcium10% |
Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Recipe Tags
Reviews(33)

Elina 4 months ago
Turned out delicious! I used less sugar and flattened them a little bit when they started melting in the oven. I also increased baking time to about 13-15 minutes. Yummm 😋

Sandy Benko 4 months ago
Amazingly yummy! This recipe has become my family’s favourite. Today I added chocolate chips with the raisins as well… all I have to say is…. OMG!! Yum yum!!

Terri Exel 6 months ago
The honey added a really nice flavor to a chewy cookie. I did not put dough in refrigerator.

Dale DuBois 7 months ago
This recipe makes the best oatmeal raisin cookies. The only thing that I did differently was I boiled the raisins. It makes him so nice and juicy.

Judy M. 10 months ago
Delicious! I used chocolate chips instead of raisins, added chopped Pecans and a bit of chia seeds. Definitely will make this again!

Dalaina a year ago
Very tasty! Mine just took a little longer in the oven. They were best the next day 🥰

Elly a year ago
Delicious! Followed all the tips and really appreciated the conversion to weight for the flour as I prefer weighing ingredients if the recipe shows them. I’m usually too impatient to chill my cookie dough but it really does make a difference and makes it much easier to handle! I didn’t use the honey due to an allergy in the family, but I did soak the raisins first for 20 minutes in boiling water, then drained them, before adding them, which helps keep the whole cookie moist and stops them burning if they’re sticking out of the dough

Brady Bailey a year ago
Wanted to make some cookies and I seen some oatmeal and raisins one thing led to another next thing you know I’m having the best oatmeal raisin cookies ever

Zane a year ago
These turned out great! Very good taste and will make again. My preference for oatmeal cookies is for them to be plump, light, and moist inside. These fit the bill but they are a little dense.

Laura Hernandez a year ago
These were SO GOOD! I had to bake mine for an extra 4 minutes, but they were DEVOURED. 🍪

Gene Peiffer 2 years ago
Very good!! Recipe was easy to follow, even for a rookie like me. Cookies are moist and delicious. Recipe made 2 dozen cookies.

Liliana Pacheco 2 years ago
The cookies turned out very sweet for our taste... next time I will not add the 1/4 cup of granulated sugar, just the rest of the ingredients.

Pittman 2 years ago
I used a stick of salted butter and just left out the salt. I also threw in a teeny bit more cinnamon. Very easy and tasty! Most recipes leave the cookies very dry and flat, but this recipe kept the raisins plump and the cookies soft.

Jessica Armstrong 2 years ago
Turned out great!!! They have to sit afterwards for bit, still a great recipe.
Edit: I have made these multiple times, best recipe ever for oatmeal raisin. I highly recommend making them, my family and friends ate them fast.