• Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • Recipe Index
  • About
  • Work with Me
  • Portfolio
  • Contact
  • FAQ
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Snixy Kitchen

A Bay Area gluten-free food blog with original seasonal recipes

  • RECIPE INDEX
  • Season
    • Spring
    • Summer
    • Fall
    • Winter
  • Gluten-Free
    • Gluten-Free Desserts
    • Gluten-Free Savory
  • Breakfast
  • Appetizers
  • Dinner
  • Desserts

Not-your-mama’s oatmeal raisin cookies

June 28, 2012 by Sarah Menanix

  • Share 4
  • Tweet

Last updated on June 23rd, 2014

Sometimes I send gifts late. I like to extend holidays and birthdays by shipping out a present a week after the occasion just to make people feel loved longer. It has nothing to do with forgetfulness or a lack of preparedness. Nothing. That’s exactly what I did with these chewy oatmeal raisin cookies; they arrived in Lucas’s dad’s mailbox the Wednesday after Father’s day just to make sure he felt loved longer than every other dad in the world.

Okay, I confess, the delay wasn’t entirely intentional. The first batch of oatmeal raisin cookies turned out like crunchy granola bars. Sure, I like granola bars as much as the next guy, but they’re not what I look for in the ideal cookie. And oatmeal raisin cookies need to be chewy, sweet, and nothing like a crumbly healthy  flavorless blob. Thanks, Martha, for that fail. I had to make the crucial decision to refrain from mailing them even though I wouldn’t have time to try again until the weekend. Best decision ever. These re-do cookies are in-cred-ible.

During Parents’ Weekend my freshman year in college, my mom brought me two plates of the most addicting cookies I’d ever eaten. I grew up with her cookies, but these were something entirely new. They were super chewy and tasted like…toffee? butter? was there oatmeal in them? Whatever they were, they didn’t last long in my dorm hall. Ever since I got a kitchen of my own, I’ve been asking her for that recipe, and she always responds with, “Hmmm, I don’t remember what cookies I made? Toffee, you say?” Then, just when I’ve given up all hope for an edible oatmeal raisin cookie, she e-mails me this recipe, “I remember you really liked these when I made them for you in college.” MOM!!! YOU’VE BEEN HIDING THIS RECIPE FROM ME FOR 9 YEARS!!! (And geez, has it REALLY been 9 years since my first year in college??). These baked treats are just as divine as I remember, and the flavor is so rich that you’ll be shocked there’s no toffee in the recipe. The results are much thinner than your mama’s traditional thick oatmeal raisin cookies, but I find each bite even more delightful. These flatter versions will never be left lonely on the plate at the end of a party like their chunky counterparts. I gotta hand it to my mama, this lady seriously knows how to make some rockin’ cookies. Lucas’s pop, Roy, gave the morsels two big thumbs up (and I’ll be surprised if there are any left!). I’m not even the least bit upset that I accidentally doubled the recipe and had to eat two dozen. By myself. In one sitting.

 

Not-your-mama’s oatmeal raisin cookies
Makes 4 dozen

  • 1 cup butter, softened
  • 2 cups dark brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • ½ cup raisins (I actually took the raisins out of half the batter and prefer it that way…something about dried fruit in my cookies bugs me).
  • 2 cups flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon baking powder
  • 2 cups old-fashioned oatmeal
  1. Preheat oven to 350ºF.
  2. Cream together softened butter and brown sugar using electric mixer. Beat in vanilla and eggs, and mix until smooth.
  3. Fold raisins into egg and brown sugar mixture.
  4. In a separate bowl, whisk together flour, baking soda, baking powder, salt, and oatmeal.
  5. Add a small bit of flour mixture at at time to the egg and sugar mixture. Mix just until all the flour has been absorbed (do not mix too much or the cookies will be tough).
  6. Drop dough in teaspoon-sized balls on a parchment-lined baking sheet.
  7. Bake 9 to 11 minutes or until the cookies just start turning golden brown.
  8. Let cookies cool on a wire rack before serving.

  • Share 4
  • Tweet
instagramIf you make this recipe, tag your photo #SnixyKitchen on Instagram!

Cookies, Desserts

Snixy Kitchen

SUBSCRIBE NOW

get free recipes straight to your inbox:

Previous Post: « Vegan spicy “turkey” and hummus wraps
Next Post: Apple pie cake with caramel buttercream & a GIVEAWAY! [Winner Chosen] »

Reader Interactions

You may also enjoy:

Soft and Chewy Gluten-Free Lemon Cookies
Chewy Gluten-Free Lemon Cookies
Gluten-Free Almond Thumbprint Cookies with Raspberry and Strawberry Jam
Gluten-Free Thumbprint Cookies
Chewy Gluten-Free Almond Flour Blondies
Gluten-Free Blondies
Gluten-Free Edible Cookie Dough
Gluten-Free Edible Cookie Dough

17 Comments

  1. Tina -

    June 28, 2012 at 1:01 pm

    How come I never get dessert packages from you??? I like cookies…;)

    Reply
    • Sarah Menanix -

      June 28, 2012 at 3:23 pm

      HMMMMM….maybe you’ll get a bar study care package…when is your exam?

      Reply
  2. Sheri -

    June 28, 2012 at 7:22 pm

    They look so good!! I guess I need to make them again!

    Reply
    • Sarah Menanix -

      June 28, 2012 at 10:03 pm

      Yup! You sure do know how to make cookies, Mama!

      Reply
  3. Kiersten @ Oh My Veggies -

    July 3, 2012 at 1:41 pm

    I love your redesign! Congratulations on moving to your own domain too. :D I hope it all went smoothly!

    These look delicious. :) I don’t make oatmeal raisin cookies very often, but sometimes I find myself really craving them. Like right now after seeing them on your blog…

    Reply
    • Sarah Menanix -

      July 3, 2012 at 1:42 pm

      Haha – Thank you so much! The redesign is a long time in the making, and I’m so thrilled the have it done…finally…

      Reply
  4. Lauren | Hippie Dog Company -

    July 11, 2012 at 7:13 am

    HI! I usually read your blog in my feed but had to come over and print this recipe! I love your new design and I cannot wait to try these cookies!! OMG! Thank yoU!

    Reply
    • Sarah Menanix -

      July 11, 2012 at 9:40 am

      Thank you so much! I read this comment to my boyfriend who spent hours on the new design and it made our morning! Let me know how you like the cookies! Out of curiosity (because I’m new to this), did you have to change the RSS feed when I changed the domain or did it automatically transfer over?

      Reply
  5. Linda -

    July 11, 2012 at 8:29 pm

    If you have a thing about dried fruit in cookies, which I don’t, you might try a trick I just learned. Soak the raisins in the eggs for a couple of hours before making the cookies. Supposedly even raisin hater love them. These look great.

    Reply
    • Sarah Menanix -

      July 18, 2012 at 11:55 am

      Hmm – I’ll have to try that trick next time! Thanks for the idea:)

      Reply
  6. Jackie -

    July 13, 2012 at 8:39 pm

    Hi

    Are you sure this recipe only use a 1/2 cup of raisins. That’s an awful small amount for an oatmeal raisin cookie recipe.

    Reply
    • Sarah Menanix -

      July 13, 2012 at 9:07 pm

      Yup! I don’t like raisins very much, so I adapted the traditional oatmeal raisin cookies to the way I like them:) In fact, I’ve left out the raisins all together from this recipe before! If you’re a raisin lover, I’m sure you’d find them just as tasty if you added a full cup, but the ones pictured above just have half a cup. Thanks for coming by!

      Reply
  7. CJ at Food Stories -

    July 14, 2012 at 11:16 am

    YUM-O … Enjoying your site so I’m nominating you for my Illuminating Blogger Award for informative, illuminating blog content. I know not everyone participates in blog awards but I hope you’ll at least check it out because it’s a great way to discover new blogs and meet new web friends. If you’re interested in participating, you can check out the details at my site … foodstoriesblog dot com & then click on “Illuminating Blogger Award Site” in the upper right-hand corner … Either way, hope you’re having a great weekend!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Sarah Menanix

I’m Sarah (aka Snix)! Welcome to Snixy Kitchen - where I create gluten-free recipes with fresh, local ingredients to tell stories about my life.

More about me ➤

STAY IN TOUCH

get new recipes to your inbox:

The Ultimate Guide to Matcha

Popular Posts

Best Vegan Gluten-Free Chocolate Chip Cookies

Vegan Gluten-Free Chocolate Chip Cookies

Vegan Triple Berry Crumble with Cinnamon Breadcrumbs

Quick Stovetop Gluten-Free Berry Crisps

Gluten-Free Chocolate Ice Cream Cake

Chocolate Gluten-Free Ice Cream Cake with Caramel

Gluten-Free Cream Puffs

Gluten-Free Cream Puffs

Gluten-Free Breakfast Oatmeal Jam Bars

Gluten-Free Breakfast Oatmeal Jam Bars

Gluten-Free Snack Tahini Coconut Flour Cake with Chocolate Buttercream

Gluten-Free Tahini Snack Cake with Chocolate Buttercream

KitchenAid Stand Mixer

Footer

Chewy gluten-free lemon cookies with crisp edges. Chewy gluten-free lemon cookies with crisp edges. This cookie marks the shifting of micro-seasons from Holiday Winter to New Year Winter (TM). It's a subtle change, one mostly perceivable in the baked goods coming out of each, but one that I believe should be celebrated with plenty cookies (both before and after the seasonal shift). 
•
So here are are, firmly in the land of backyard citrus, so I’m making all the lemon desserts. These cookies have sturdy crisp edges with a soft and fluffy, but intensely chewy center and a punch of lemon. Get the recipe link in my profile @snixykitchen. 
•
#lemoncookies 
https://www.snixykitchen.com/chewy-gluten-free-lemon-cookies/
Time to dig into citrus season! Get the recipe for Time to dig into citrus season! Get the recipe for this gluten-free earl grey bundt cake with blood orange drizzle on the blog - link in profile @snixykitchen. 
•
Last year, Zoella (4) peeled and ate a blood orange she’d found in a bush in our side yard when we weren’t looking. We found the sticky peels on the steps and panicked - where did this blood orange come from? Did an animal bring it? Is she going to get sick?! 
•
And that’s how we discovered our neighbors have a blood orange tree. By that point, it had dropped most of its fruit except for a few very high up branches that leaned over our fence. The tree is fruiting and nearly ripe again so I’m hopeful I can barter for a bag of oranges in exchange for some slices of this bundt cake. 
•
#glutenfreecake #bundtcake #bloodorangecake

https://www.snixykitchen.com/earl-grey-gluten-free-bundt-cake-blood-orange-icing/
We’re mixing up our meal planning routine with t We’re mixing up our meal planning routine with this savory gluten-free dutch baby topped with gruyere, a pile of buttery thyme mushrooms, and garlic wilted Baby Kale. Getting out of our dinner rut feels refreshing! Made in partnership with @plenty, this breakfast, lunch, or dinner anytime dish shows off their pesticide-free greens that are vertically farmed right here in the Bay Area. I’ve told you this before and it’s not an exaggeration when I say these are my favorite greens – they somehow taste fresher and more vibrant. 
•
I dropped some of this dutch baby off with my neighbor and, without prompting, she immediately texted, “YOM. I would make this. Greens are hella good.” It’s true. The greens are the star. If you’re in the Bay Area, use the link in my profile to find out where to get them near you!
•
Related big news: Ira (2) voluntarily ate cooked Baby Kale without throwing it on the floor or sneakily moving it to his sister’s plate. Even Ira knows a good thing when he sees it. 
•
For the gluten-free dutch baby recipe, search “almond dutch baby” on snixykitchen.com. Omit the sugar, cinnamon, and vanilla, and top it with grated gruyere 5 minutes before it’s done. For topping, saute some mixed mushrooms in butter with fresh thyme, and sliced garlic. Then add a few handfuls of Baby Kale and toss just to wilt. Salt & pepper to your heart’s content. If you want the extra flare, add a runny fried egg (eggs on eggs – why not?).
•
Sponsored by Plenty #plentyforall, #greensdontsuck https://bit.ly/3kZqAql
The toughest choice of the season: which cookies t The toughest choice of the season: which cookies to make for Christmas?! How many kinds is too many for a family of four? These buttery melt-in-your-mouth gluten-free white chocolate matcha shortbread 🎄 are a high contender! A snappy crumb and a nutty matcha flavor thanks to my fav @myencha! 😽 Get the recipe link in my profile @snixykitchen 
•
What are your must-make holiday cookies this year??
•
https://www.snixykitchen.com/gluten-free-white-chocolate-matcha-shortbread-cookies/ #christmascookies #matcha #myencha #glutenfreecookies #shortbreadcookies
Ultra chewy gluten-free blondies. A cross between Ultra chewy gluten-free blondies. A cross between a cookie bar and a brownie, they’ve got a vanilla cookie-dough with rich toffee notes from browned butter and dark brown sugar. A crackly top with classic brownie crispy edges and chewy center. Made in partnership with @bobsredmill (ad), they’re infinitely customizable with your favorite add-ins! Head to my stories to learn about why I chose chocolate chips instead of chopped chocolate chunks. 
•
This final recipe uses almond flour, with an options for nut-free and grain-free versions. I tested multiple leading flours and, in a blind taste-test with 10 of my neighbors, every single one chose this almond flour version, describing it as “classic.” So there you go - get the recipe link for these classic chocolate chip blondies in my profile @snixykitchen.
•
https://www.snixykitchen.com/gluten-free-blondies/ #blondies #glutenfreerecipes #glutenfreecookies #glutenfreeblondies #betterwithbobs #bakedwithbobs
It’s about time for our annual sugar cookie sess It’s about time for our annual sugar cookie session. This is what my sugar cookies look like when I decorate them by myself without kids. The ones we make for Santa will surely be rainbow swirled and very messy with a pile of sprinkles as thick as the cookie (I’ve heard that’s how Santa likes them anyhow). Get my cut-out sugar cookie recipe link in my profile. 
•
Fun fact: I had to buy these holiday cookie cutters specifically for this post. There was a good couple of years where I only had a hippo cookie cutter and made holiday hippos every year. I still prefer my more eclectic cutters to the traditional ones. What’s your favorite cookie cutter in your collection?
•
https://www.snixykitchen.com/gluten-free-sugar-cookies-with-easy-icing/. #sugarcookies #glutenfreerecipes #glutenfreecookies #glutenfreesugarcookies
{New} This classic gluten-free coffee cake is fluf {New} This classic gluten-free coffee cake is fluffy and moist and everything I’ve been craving about a bakery-style coffee cake.
•
I don’t know about you, but I could use a warm hug right about now. A slice of coffee cake with a ribbon of cinnamon sugar, a pile of streusel, and a vanilla icing drizzle feels like the food equivalent to that. You’ll find me snuggled up under my favorite blanket with a cup of tea and a slice of coffee cake every evening this week. Find the recipe link in my bio @snixykitchen. 
•
#coffeecake #glutenfreecake https://www.snixykitchen.com/gluten-free-coffee-cake/
Chewy Gluten-Free Chocolate Cookies. Zoella begged Chewy Gluten-Free Chocolate Cookies. Zoella begged for a rainy day hot cocoa and cookies date, so we made hot cocoa and a batch of these deep dark gluten-free chocolate cookies. And the cookie-a-day holiday menu continues. To get the recipe, go to @snixykitchen and tap the link in my profile!
•
https://www.snixykitchen.com/chewy-gluten-free-chocolate-cookies/
Follow @snixykitchen on Instagram

SEARCH

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • Meet Sarah
  • Contact
  • FAQ
  • Recipes

ALL CONTENT & IMAGES Copyright © 2021 Snixy Kitchen
privacy policy | disclosure