My dad loved oatmeal raisin cookies.
And because I’m still having dad-is-gone moments that make me cry in the bathroom at the sushi restaurant when we’re out with friends, I’m making oatmeal raisin cookies. A lot of them.
I was always partial to oatmeal chocolate chip cookies, but these maple-soaked raisins are enough to make me jump ship and swim for the other side.
But then we still have the thin and crispy v. thick and chewy debate. A debate that sweet David and I will never ever agree on. This should have been in the marriage vows. To have and to hold and to love in spite of the cookie disagreement.
David loves flat, thin oatmeal raisin cookies. I love thick and chewy oatmeal raisin cookies. This recipe can cover both of these. In the notes, I’ve included the flour adjustments you should make if you want thicker oatmeal raisin cookies. But if you have the same marriage issues as David and I, you can bake up half the batch, then toss a 1/4 to a 1/2 cup of flour into the cookie batter and bake up the rest! (This is exactly what we do for every batch of cookies in this household. It is ridiculous.)
The Best Oatmeal Raisin Cookies
If you’re in a hurry, you can skip soaking the raisins. But seriously. Do yourself a solid and let those raisins soak in that maple goodness for as long as possible. The raisins get perfectly plump and add a hint of maple to these oatmeal cookies. HEAVEN.
Oatmeal raisin cookies do this awesome thing where they are cookies, but they have these heart-healthy oats and antioxidant rich dried fruit and they double as the perfect travel snack. David and I may or may not have packed up a bag of these cookies to get us through the hiking trails this past weekend.
But best of all, these can be everyone’s best oatmeal raisin cookies, because you can customize them to be your perfect thin and crispy oatmeal cookies or your perfect thick and chewy oatmeal cookies. And I promise they will be nice and soft, regardless of which batch you make!