When I think of the most classic of cookies, oatmeal raisin cookies are always near the top.

When someone sets out a cookie platter, I’m the gal that often reaches for the chocolate chip cookie (have you tried my best-ever chocolate chip cookies??). But after making these, I might make “oatmeal cookie gal” my new title.

I told Megan from the Just Jill team that when I was baking these, they became my breakfast, lunch and dinner for the day.

When a batch came out of the oven, I had to do a taste test!

But oats are healthy, right? So my full day of cookie munching couldn’t have been that bad…

Not everyone keeps raisins in the house, but if you do, you might not even have to run to the store to get ingredients.

The recipe is filled with staples you may already have in your pantry. Couldn’t be easier!

They’re also hard to mess up.

Come to think of it, I don’t think I’ve ever had a bad oatmeal raisin cookie… but I must say, this recipe makes the best ones I’ve ever tried.

As you know I could talk about recipes and food all day. But who wants that?

I’ll let you get to the recipe below.

How to Make These Oatmeal Raisin Cookies

3-4 dozen

Jill's Outrageous Oatmeal Raisin Cookies

Soft and chewy, these oatmeal raisin cookies are filled with the most wonderful flavors and textures.

Ingredients

3 large eggs, beaten
1 cup raisins
1 teaspoon vanilla extract
1 c. butter or margarine
1 cup brown sugar
1 cup sugar
2 1/2 cups flour
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon salt
2 1/2 cups old fashioned oats (NOT QUICK COOK OR INSTANT)

Instructions

Preheat oven to 350.
In a bowl, combine eggs, vanilla and raisins. Refrigerate the mixture for one hour. (Note: the soaking of the raisins is what makes these cookies SO good!)
Cream together the butter (or margarine) , brown sugar and white sugar. Add the flour, salt, cinnamon and baking soda.
Next, remove the raisin mixture from the fridge and mix it in with the other mixture. Add the oatmeal and stir until the dough is stiff.
Scoop 1- to 2-inch dough balls onto your baking sheet and bake for 10-12 minutes. I like to slightly underbake my cookies because I like them to be soft and chewy. Every oven bakes differently, so keep an eye on the first batch to figure out timing. The cookies should have a little golden brown around the edges.