Oatmeal Raisin Cookies: Which Recipe is the Best?

There are two oatmeal raisin cookie recipes I tend to favor and haven't ever strayed away from them in search of something new, why fix something that isn't broken, right?! However, I recently noticed that one of the recipes is slightly better than the other. 

The two recipes I'm referring to can be found on the Quaker® Oats container and the Sun-Maid Raisins package, which is the one I used below. 

Oatmeal raisin cookies are my go to dessert to bake whenever I need to make something for a party or event, so the recipe really needs to be perfect! 

On to the ingredients... 

Recipe Ingredients from Sun-Maid Raisins package: 

• 3/4 cup softened butter or margarine
• 1 cup packed brown sugar
• 1/2 cup sugar
• 1/4 cup milk
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3 cups quick or old-fashioned oats
• 1 cup Sun-Maid Natural Raisins
• 1 cup coarsely chopped nuts (optional)

 Courtesy of Sun-Maid 

Recipe Directions: 

• HEAT oven to 350 F. 
• BEAT butter, brown sugar, granulated sugar, milk, egg and vanilla until light and fluffy. 
• COMBINE flour, cinnamon, baking soda and salt. 
• ADD to butter mixture and mix well. 
• STIR in oats, raisins and nuts, if using. Drop by tablespoonfuls onto greased cookie sheets. 
• BAKE 12 to 15 minutes. Remove from cookie sheets.
• COOL on wire racks. 

Directions Courtesy of Sun-Maid

They look amazing, right? Well, although they tasted pretty good they were thin and falling apart. This is not how I want to present my oatmeal raisin cookies to my guests! 

I noticed that the problem with the Sun-Maid Raisin oatmeal cookie recipe could be that it only called for one egg. Eggs are important in any cookie recipe, it's what helps hold the cookie together ( I'm sure for those with allergies there is something similar to an egg, perhaps vegetable oil, that has the same consistency. ) 

When I previously made the recipe from the Quaker® Oats container the cookies were a bit thicker, and stayed together pretty well. Here is the recipe from Quaker® Oats that I will be using from now on, unless you have an amazing oatmeal raisin cookie recipe that I should try and compare in a later post?! 

Ingredients from Quaker® Oats container:

• 1/2 Cup(s) (1 stick) plus 6 tablespoons butter, softened
• 3/4 Cup(s) firmly packed brown sugar
• 1/2 Cup(s) granulated sugar
• 2 Eggs
• 1 Teaspoon(s) vanilla
• 1-1/2 Cup(s) all-purpose flour
• 1 Teaspoon(s) Baking Soda
• 1 Teaspoon(s) ground cinnamon
• 1/2 Teaspoon(s) salt (optional)
• 3 Cup(s) Quaker^® Oats (quick or old fashioned, uncooked)
• 1 Cup(s) raisins

Recipe Directions:

Heat oven to 350°F. 

In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

Recipe Courtesy of Quaker® Oats 

Is there a recipe for oatmeal raisin cookies that you favor over all others? If so, I would love to try it out the next time I'm in need of my go to cookie recipe for a party or event! 

Thanks for stopping by, have a great day!