Mrs Fields Oatmeal Raisin Copycat Cookies
This Mrs. Fields Oatmeal Raisin Cookies Copycat Recipe is loaded with old-fashioned oats, sweet raisins, and warm spices!
Servings: 36
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.
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