I have been searching for this oatmeal raisin cookie recipe for years. After countless attempts to get it just right I feel like I can finally rest. 😉 Years ago when we moved to Utah, we left behind one of my favorite places to grab lunch and my favorite cookies – Paradise Bakery and Cafe. It was at our local mall and for the 15 years we lived in Orange County, I used to meet up with other moms and friends at the mall, go for a walk, let the kids play in the play area and we inevitably ended up at the food court to grab a sandwich or salad at Paradise. The best part…it always came with a cookie! And these are the BEST cookies. Long before Crumbl or Dirty Dough or Chip, these are the really good, homemade tasting classic cookie recipes we all love. 

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Paradise Bakeries used to be in many parts of the country, but in recent years their locations have been dwindling. I always make a stop to pick up one of my favorite chewy oatmeal cookies when I’m in town, but every time I leave, I wonder if it’s the last time I’ll be able to get one. It has made my quest for the perfect recipe feel even more urgent. 

I know that people have strong feelings about raisins, and that a good oatmeal raisin cookie isn’t everyone’s favorite, but guys…these are SO good!! They are the best oatmeal raisin cookies I have ever eaten, which is why I have been trying so hard to replicate them! The whole family loves them so hopefully you will too!

INGREDIENTS FOR THE ULTIMATE OATMEAL COOKIES RECIPE

All Purpose Flour

Quick Oats

Granulated White Sugar

Dark Brown Sugar

1 Cup of Raisins

Unsalted Butter (at room temperature)

Vanilla Extract

Coconut

Cornflakes

Eggs

Baking Powder

Baking Soda

Are you surprised to see cornflakes and coconut on that list? The texture of this cookie is really what makes it phenomenal in my opinion and it’s all due to those two ingredients. I like to use the dark brown sugar instead of my usual light brown sugar because I think it gives the cookies a richer flavor. 

HOW TO MAKE THE OATMEAL COOKIE DOUGH

In a large mixing bowl, cream butter and sugars together until light and fluffy. Add your eggs and vanilla and beat until really fluffy. It makes a difference in how it blends with the dry ingredients. It is definitely easiest to do this in the bowl of a stand mixer, but a hand mixer will work fine too!

In a separate bowl, combine flour, baking powder and baking soda with a fork or rubber spatula until combined. 

Add your flour mixture to your wet ingredients mixing on low speed until combined. 

Mix in the cornflakes, oats, coconut, and raisins making sure to scrape the sides of the bowl and get everything nice and combined. 

TIPS FOR MAKING THE BEST OATMEAL COOKIES

I suppose that if you aren’t a fan of raisins, you might choose to mix in semi-sweet chocolate chips or butterscotch chips or some other kind of favorite mix-ins to replace the raisins. 😉 I’m sure these cookies would be every bit as good.

I like to use a cookie scoop like this one (I use the large one in the set for this recipe) to drop my cookie dough balls onto my prepared baking sheet. I like to use these silicone mats when I bake, but if you don’t have them, parchment paper is a great substitute to prep your pans. 

Bake time for these cookies really depends on your oven. You want them golden brown on top, but to still have their soft centers and chewy texture, so it’s important not to over bake them. Somewhere in the 11-14 minute range is perfect, just watch them the first few batches you make to get it just right for your climate and oven. 

After you remove them from the oven let them sit on the baking pan for a couple of minutes and then transfer them to a wire rack to finish cooling. 

You can store these cookies in an airtight container for a few days…if they last that long. 😉

Ultimate Soft and Chewy Oatmeal Raisin Cookie Recipe

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These incredibly delicious golden brown oatmeal raisin cookies with soft and chewy centers will be your new favorite cookie!

Prep Time 20 minutes

Cook Time 12 minutes

Total Time 32 minutes

Ingredients

• 1 Cup Unsalted Butter (at room temperature)
• 1 cup Granulated White Sugar
• 1 cup Dark Brown Sugar
• 1 1/2 teaspoons Vanilla Extract
• 2 Eggs
• 2 cups All Purpose Flour
• 1 Baking Powder
• 2 Baking Soda
• 1/2 tsp salt
• 2 cups Quick Oats
• 1 Cup of Raisins
• 1 cup Sweetened Shredded Coconut
• 2 Cups Cornflakes

Instructions

Set your oven to 350 degrees and prepare your cookie sheet.

1. In a large mixing bowl, cream butter and sugars together until light and fluffy.

2. Add your eggs and vanilla and beat until really fluffy. It makes a difference in how it blends with the dry ingredients. It is definitely easiest to do this in the bowl of a stand mixer, but a hand mixer will work fine too!

3. In a separate bowl, combine flour, baking powder, baking soda and salt with a fork or rubber spatula until combined. 

4. Add your flour mixture to your wet ingredients mixing on low speed until combined. 

5. Mix in the cornflakes, oats, coconut, and raisins making sure to scrape the sides of the bowl and get everything nice and combined. 

6. Using a cookie scoop or large spoon create dough balls and drop onto prepared cookie sheet.

7. Bake in a 350 degree oven for 11-14 minutes watching for the tops to just get golden brown and remove immediately.

8. Let cool on the pan for a few minutes then transfer to a wire cooling rack.

Store in an airtight container.

Don’t miss some of my other favorite cookie recipes here:

Soft & Chewy Ginger Molasses Cookies

Amazing Bakery Style Snickerdoodle Cookie Recipe

Incredible Fudgy Chocolate Chocolate Chip Cookies

The Best Gingerbread Cookie Recipe

The Best Christmas Sugar Cookie Cut-outs

Incredible Iced Oatmeal Cookies

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Happy baking!
Tammy