This Mrs. Fields Oatmeal Raisin Cookies Copycat Recipe tastes just like the real thing! Loaded with old-fashioned oats, sweet raisins, and warm spices, you can have Mrs. Fields' delicious treats any time you want!
Mrs. Fields Cookies are so iconic. I remember walking around the shopping mall food court, and all I could smell were these freshly baked giant cookies.
While I do love regular cookies, there's something special about Mrs. Fields cookies. Maybe it's the memories of the food court growing up, or maybe it's their large, soft centers and the super chewy fillings.
Oats and raisins are great together, and with warm spices like cinnamon and nutmeg, it's a winning combination. Serve these cookies with a glass of milk for a truly refreshing snack!
If you want more crowd-pleasing cookie ideas, check out some of my other great recipes. This White Chocolate Chip Macadamia Nut Cookies is always a winner, and these Old Fashioned Peanut Butter Cookies are so simple but taste amazing. These S'mores Cookie Sandwiches are so decadent, and perfect for a winter treat, and my Classic Peanut Butter Kiss Cookies are delicious!
Some other copycat recipes you should try are my Mrs. Fields Chocolate Chip Cookies, my Starbucks Copycat Toffeedoodle Cookies recipe, and Swig Copycat Sugar Cookies.
Shopping List
Wet Ingredients. Butter, Pure Vanilla Extract, Egg
Dry Ingredients. All Purpose Flour, Old Fashioned Oats, Raisins, Granulated White Sugar, Brown Sugar, Baking Soda, Cinnamon, Nutmeg, Salt
How to Make Oatmeal Raisin Cookies
Preheat the oven to 375 degrees F. You can use an ungreased cookie sheet, but I would recommend lining it with parchment paper, or a silicone mat so that the cookies don't stick after baking. Make sure your ingredients are all at room temperature before you begin, so they can be easily mixed.
Using a large mixing bowl, or an electric mixer on medium speed, cream Butter, White Sugar, and Brown Sugar together. Mix together until light and fluffy, scraping the sides of the bowl to make sure you've used all the ingredients.
Next, add the Egg and Vanilla Extract and mix together until fully combined.
In a separate bowl, mix the dry ingredients. Combine All Purpose Flour, Baking Soda, Cinnamon, Nutmeg, and Salt together. Then gradually add the flour mixture to the butter mixture.
Using a wooden spoon, stir the uncooked Old Fashioned Oats into the cookie dough and add the raisins.
Use a medium-sized #50 cookie scoop, and place heaping cookie scoops of cookie dough on a baking sheet lined with parchment paper, at least 2 inches apart.
(Optional - For Deep Dish Cookies: Use a Muffin Top pan and place heaping medium size #50 cookie dough scoops into each well. Cookies will bake with an edge around them.)
Bake at 375 degrees for 9-11 minutes. For a chewier cookie, bake for 9 minutes or just until the edges are set. For a crispier cookie bake for 11 minutes. Edges will be golden brown.
Let the cookies cool on the baking sheet for a couple of minutes before transferring them to a wire rack to cool completely.
Storage and Freezing
Storage: Store cookies once they have completely cooled in an airtight container for up to 1 week. These cookies are best enjoyed within 2-3 days of freshly baking them.
Freezing: These oatmeal cookies can be frozen for up to 3 months. Wrap each cookie individually in plastic wrap, or place parchment paper between each cookie to prevent sticking. Then put the cookies into a Ziploc bag or freezer-safe container, and freeze them for up to 3 months.
Substitutions & Variations
- Make deep dish cookies by using a Muffin Top pan. Place heaping medium size #50 cookie dough scoops of cookie dough into each well so that the cookies bake with an edge around them.
- For large cookies, use a large cookie scoop, and adjust the cooking time as necessary.
- Add some white chocolate chips for a bit of extra sweetness.
- Nuts and oats go well together as savory and sweet flavors, for your next batch try some macadamia nuts, almonds, or chopped pecans mixed in.
- Use your favorite sweetener as a sugar substitute. These cookies will work well with honey, light corn syrup, to agave nectar too, but the amounts may vary.
- You can substitute light brown sugar for dark brown sugar if you need to but bear in mind that your cookies may taste richer and be slightly darker.
Pro Tips
What makes a good cookie? Does it have a soft center with crispy edges, and is it chewy? Each of these makes a great quality cookie. To make perfect cookies every time, here are some pro tips.
Weighing Ingredients.
Baking is a science and adding too much or too little of any of the ingredients will alter the recipe. Weighing and measuring dry ingredients properly makes a world of difference. Investing in a Kitchen Scale is ideal. When a kitchen scale is not available, make sure to stir and lift ingredients before scooping them into Measuring Cups. Use Measuring Spoons for smaller amounts.
Cookie Scoop.
Using a Cookie Scoop keeps each ball of cookie dough the same size, which is essential for baking. I have used a medium cookie scoop in these photos.
Baking Sheets.
Baking sheets can be ungreased. I like to use Parchment Paper liners or a Silicone Mat for easy cleanup.
Baking Time.
Every oven heats a little differently. I recommend doing a test batch of 1-3 cookies to test the baking time for a perfectly baked cookie before baking the remaining dough.
Cookies.
Cookies are perfectly baked when the edges are set and the centers are no longer glossy.
Cooling Rack.
Allow cookies to cool on the baking sheet for a minute or two before moving them to a Cooling Rack to cool completely.
To find out more, check out my Pro Tips Guide for making the best cookies!
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Have you tried making this Mrs Fields Copycat Oatmeal with Raisin Cookies recipe?
Let me know what you thought of this recipe! Tag @bestcookierecipes on social media so I can see how cute your creations are! I would also love to read your comments below. Let me know what you thought of these spooky cookies. It really does help!
More Delicious Cookies Recipes To Try
- Famous Quaker Oatmeal Cookies
- Hot Cocoa Cookies
- Chocolate Brownie Cookies
- Funfetti Cookies
- Classic Sugar Cookie Bars
Mrs Fields Oatmeal Raisin Copycat Cookies
Ingredients
- 1 ¼ cup Butter Softened
- ¾ cup Brown Sugar 160g
- ½ cup Granulated Sugar 100g
- 1 Egg Large
- 1 teaspoon Vanilla Extract
- 1 ½ cup All Purpose Flour 180g
- 1 teaspoon Baking Soda
- 1 teaspoon Ground Cinnamon
- ½ teaspoon Salt
- ¼ teaspoon Ground Nutmeg
- 3 cups Old Fashioned Oats Uncooked
- ¾ cup Raisins
Instructions
- Preheat oven to 375 degrees F.
- Using a large bowl combine softened Butter, White Sugar, and Brown Sugar together. Cream until light and fluffy, scraping the sides of the bowl to include all ingredients.
- Add the Egg and Vanilla Extract to the butter mixture and stir to combine
- In a separate bowl, mix the dry ingredients. Combine All Purpose Flour, Baking Soda, Cinnamon, Nutmeg, and Salt together. Then gradually add the flour mixture to the butter mixture.
- Using a wooden spoon, stir the uncooked Old Fashioned Oats into the cookie dough and add the raisins.
- Place heaping, medium size #50 cookie scoops of cookie dough on a baking sheet, lined with parchment paper, at least 2 inches apart.
- Bake at 375 degrees for 9-11 minutes. For a chewier cookie bake for 9 minutes, or just until the edges are set. For a crispier cookie bake for 11 minutes. Edges will be golden brown.
- Let the cookies cool on the baking sheet for a couple of minutes before transferring them to a wire rack to cool completely.
Notes
- For Deep Dish Cookies: Use a Muffin Top pan and place heaping medium size #50 cookie dough scoops into each well. Cookies will bake with an edge around them.
- For Crispy Cookies: Use half butter and half Crisco. Your cookies will have a crispier texture while still leaving the centers soft and chewy.
- For Oatmeal Chocolate Chip Cookies stir 1 cup of Chocolate Chips into the cookie dough instead of the raisins.
- Storage: Store cookies once they have completely cooled in an airtight container for up to 1 week. These cookies are best enjoyed within 2-3 days of freshly baking them.
- Freezing: These oatmeal cookies can be frozen for up to 3 months. Wrap each cookie individually in plastic wrap, or place parchment paper between each cookie to prevent sticking. Then put the cookies into a Ziploc bag or freezer-safe container, and freeze them for up to 3 months.
Kimberly S.
I can’t wait to make these cookies! I worked at Mrs. Fields cookies for three years in high school, back in the 80’s when we made the cookie dough in the store and then I hand scooped and baked thousands of cookies. This (Debra Special) was and still is my all time favorite MF cookie and I can’t wait to see how it compares. When reading the recipe and ingredients, it sounds spot on.
Rebecca Johnston
I hope you give it a try and let me know what you think! I think this version is pretty spot on, but would love to hear from you too!
B. Tracy
made a batch today.... they are definitely yummy but they didn't flatten out while baking.
Rebecca Johnston
Hi B. Tracy... It could be the difference between how the flour or oats are measured. Adding too much or too little ingredients will alter and change the end result. I'm glad you found the recipe so tasty! It's a great recipe!