The Best Oatmeal Cookies Ever

I combined two recipes from the FoodNetwork’s website to make these, and they were absolutely incredible.


* 3/4 pound (3 sticks) unsalted butter
* 1 cup light brown sugar
* 1 1/8 cup granulated sugar
* 1 large egg
* 1 1/2 teaspoons vanilla extract
* 3 cups rolled oats (not instant)
* 1 teaspoon ground ginger
* 1 teaspoon freshly ground nutmeg
* 1 teaspoon ground cinnamon
* 1/4 teaspoon ground cloves
* 1/2 teaspoon allspice
* 1 1/2 cups chopped walnuts
* 1 1/2 cups all-purpose flour
* 3/4 teaspoon kosher salt
* 2 1/2 teaspoons baking soda
* 1 1/2 cups raisins
* 1/8th to 1/4 cup milk


Preheat the oven to 350 degrees F.

In a mixer, cream the butter until fluffy (fluffy is subjective; mine never became what I’d call ‘fluffy’). Add the sugars, and cream together until light and fluffy (again, subjective). Add the egg and vanilla and mix well.

In a bowl, stir together the oats, flour, salt, spices, and baking soda. Mixing, slowly add the oat mixture to the butter mixture and mix just until combined. Add raisins and mix just until combined. Add walnuts and mix until combined. If the mixture is too dry to let the raisins and walnuts distribute evenly, add enough milk to loosen the mixture up enough to allow proper mixing.

Drop by tablespoonfuls onto the baking sheets, leaving at least 2-inches between cookies. Bake until browned and crispy around the edges, about 14 to 16 minutes. (Check them often. They will be pale for quite awhile; pull them out when they just start to turn brown, because waiting too long will burn them on the bottom.) Let the cookies rest on the cookie sheets long enough to become stable enough to move, then transfer them to cool on wire racks and store in an airtight container.