Auntie Em’s Golden Raisin Oatmeal Cookies: The Ultimate Chewy, Buttery Recipe

There’s nothing quite like a homemade cookie to bring comfort and joy, and when a recipe earns the title of “the best oatmeal cookie ever eaten,” you know it’s something truly special. This legendary recipe for **Golden Raisin Oatmeal Cookies** originated from Auntie Em’s Kitchen, a renowned restaurant that graciously shared its secret with an LA Times reader and subsequently, the world. It promises a cookie experience unlike any other, delivering a delightful blend of rich flavor, perfect chewiness, and an irresistible buttery texture. This isn’t just any oatmeal cookie; it’s a testament to simple, wholesome ingredients combined to create pure culinary magic. Get ready to discover your new favorite treat!

Upon finally making a batch of these much-anticipated cookies, even if it was just a third of the original recipe, the results were unequivocally delicious. Mine emerged large, beautifully flat, and wonderfully buttery – characteristics that define a truly satisfying, chewy cookie. If your ideal oatmeal cookie is one that’s substantial, offers a delightful chew with every bite, and melts in your mouth with a rich, buttery flavor, then this recipe is absolutely for you. The inclusion of wheat germ is a stroke of genius, subtly enhancing the texture and adding a nuanced, nutty undertone that elevates the cookie beyond the ordinary. While I initially used untoasted wheat germ, I can confidently say that experimenting with toasted wheat germ would likely impart an even deeper, more complex flavor profile, making an already excellent cookie even better.

Why Auntie Em’s Golden Raisin Oatmeal Cookies Stand Out

What makes these golden raisin oatmeal cookies so exceptional? It begins with a meticulous balance of ingredients and a clear understanding of texture. Unlike many oatmeal cookie recipes that can turn out dry or crumbly, Auntie Em’s version focuses on creating a cookie that is remarkably soft and chewy in the center, with slightly crisp edges. The generous amount of butter and a thoughtful combination of white and brown sugars contribute significantly to this desired chewiness and moistness. Furthermore, the use of golden raisins over their darker counterparts brings a lighter, fruitier sweetness that harmonizes perfectly with the earthy notes of oats and wheat germ.

The addition of wheat germ is a distinctive element that shouldn’t be overlooked. Beyond its nutritional benefits, wheat germ introduces a delicate nuttiness and a pleasant textural dimension that elevates the overall eating experience. It’s a subtle touch that adds depth without overpowering the classic oatmeal cookie flavor. This recipe is more than just a list of instructions; it’s a carefully crafted formula designed to deliver a premium, bakery-quality cookie right in your own kitchen.

The Story Behind the “Best Ever” Oatmeal Cookie

The origin story of this recipe adds to its allure. It’s not just a random cookie recipe; it’s a treasured creation from Auntie Em’s Kitchen, a beloved establishment known for its delicious baked goods. When an LA Times reader declared these to be “the best oatmeal cookie she’d ever eaten” and Auntie Em’s Kitchen willingly shared the recipe with the esteemed newspaper, it immediately garnered significant attention. This collaboration between a cherished local eatery and a prominent publication cemented the recipe’s reputation and made it accessible to countless home bakers seeking that elusive perfect oatmeal cookie. This background provides a layer of authenticity and trustworthiness, assuring bakers that they are embarking on a culinary journey proven to yield extraordinary results.

Essential Ingredients for Your Perfect Batch

Creating these outstanding cookies requires a few key ingredients, each playing a crucial role in the final product’s texture and flavor. Understanding their function can help you achieve the best possible results:

Butter (Room Temperature): Three sticks of butter might seem like a lot, but this is essential for the rich flavor and tender crumb. Ensure it’s truly at room temperature for proper creaming with the sugars, which creates air pockets for a lighter, fluffier dough.
Sugars (Granulated and Light Brown): The combination of 1⅓ cups each of granulated sugar and light brown sugar is vital. Granulated sugar provides crispness, while light brown sugar adds moisture, depth of flavor (molasses), and contributes significantly to the chewy texture.
Large Eggs: Three large eggs bind the ingredients, add moisture, and contribute to the cookie’s structure. Adding them one at a time ensures even incorporation.
Vanilla Extract: A generous 1½ teaspoons of vanilla extract is crucial for a warm, inviting aroma and flavor that complements the oats and raisins.
Old-Fashioned Rolled Oats: Three cups of old-fashioned rolled oats are non-negotiable for the characteristic chewy texture of oatmeal cookies. Quick oats will result in a softer, less substantial cookie, and steel-cut oats are too firm.
All-Purpose Flour (Sifted): The recipe specifies 2 cups plus 2 tablespoons of sifted AP flour (260 to 280 grams). Sifting lightens the flour, leading to a more tender cookie. If weighing, sifting is less critical, but accurate measurement is key.
Wheat Germ: ¾ cup of wheat germ is the secret ingredient for that unique nutty flavor and enhanced texture. Untoasted is fine, but toasted wheat germ can offer an even richer dimension.
Leavening Agents (Baking Soda & Baking Powder): 1½ teaspoons of baking soda and ½ teaspoon of baking powder work together to provide the perfect lift and spread. Baking soda reacts with the acidic brown sugar, while baking powder provides additional leavening.
Ground Cinnamon & Salt: ¾ teaspoon each of ground cinnamon and salt enhance the overall flavor profile. Cinnamon adds warmth, and salt balances the sweetness and brings out other flavors.
Golden Raisins: 1½ cups of golden raisins are key. Their brighter, slightly tangy sweetness and plump texture differentiate these cookies from those made with darker, sometimes more intense, raisins.

Step-by-Step Baking Instructions for Success

Following these instructions carefully will help you achieve the perfect Auntie Em’s Golden Raisin Oatmeal Cookies:

Preparation & Oven: If you plan to chill the dough (highly recommended for best results), hold off on preheating the oven initially. If you decide to bake the dough immediately without chilling, then preheat your oven to 350°F (175°C).
Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to beat the room temperature butter and both sugars until the mixture is light, fluffy, and pale in color. This creaming process incorporates air, contributing to the cookies’ texture. Next, add the eggs one at a time, ensuring each is fully incorporated before adding the next. Finish by stirring in the vanilla extract. Scrape down the sides of the bowl as needed to ensure everything is well combined.
Combining Dry Ingredients: In a separate bowl, thoroughly whisk together the old-fashioned rolled oats, all-purpose flour, wheat germ, baking soda, baking powder, ground cinnamon, and salt. Make sure these dry ingredients are thoroughly mixed to ensure even distribution in the dough.
Mixing Wet and Dry: Gradually add the dry oat mixture to the wet butter mixture. You can do this either by hand using a sturdy spatula or on the lowest speed of your electric mixer. Mix until the ingredients are just combined and no streaks of dry flour remain; overmixing can lead to tough cookies. Finally, fold in the golden raisins until they are evenly distributed throughout the dough.
Portioning and Chilling (Highly Recommended): Using a ¼-cup measure, portion the dough into approximately 24 pieces. Gently flatten the tops of each dough round slightly. Place these dough rounds on a paper plate, cover tightly with plastic wrap, and chill for several hours, or ideally, overnight (up to one day, as indicated in the recipe details). Chilling the dough allows the flavors to meld, the oats to absorb moisture, and the butter to firm up, resulting in a chewier, more flavorful cookie that spreads less during baking. If you’re short on time, you can bake them immediately, but for superior results, patience pays off.
Baking: Once ready to bake, if you chilled the dough, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper. Arrange the chilled dough rounds on the prepared sheets, leaving ample space between them for spreading. Bake in the preheated 350°F (175°C) oven for about 12 minutes, or until the edges are golden brown and the centers are still slightly soft. The exact baking time may vary depending on your oven and cookie size. Do not overbake.
Cooling: Allow the freshly baked cookies to cool on the baking sheet for about 5 minutes. This allows them to firm up slightly, making them easier to handle. After 5 minutes, carefully transfer the cookies to a wire rack to cool completely. Enjoy warm or at room temperature!

Recipe

Golden Raisin Oatmeal Cookies (Auntie Em’s Famous Recipe)

These classic oatmeal cookies, famously requested by an LA Times reader from Auntie Em’s Kitchen, feature plump golden raisins and wholesome wheat germ for an unforgettable chewy texture and rich flavor.

Print Recipe
Pin Recipe

Prep Time

30 minutes

Cook Time

12 minutes

Chill Time

1 day

Total Time

1 day

42 minutes

Course
Dessert

Cuisine
American

Ingredients

3 sticks butter, room temperature (350 grams)
1 ⅓ cups sugar (295 grams)
1 ⅓ cups light brown sugar (295 grams)
3 large eggs
1 ½ teaspoons vanilla extract
3 cups old-fashioned rolled oats
2 cups plus 2 tablespoons sifted AP flour (260 to 280 grams)
¾ cup wheat germ
1 ½ teaspoons baking soda
½ teaspoons baking powder
¾ teaspoon ground cinnamon
¾ teaspoon salt
1 ½ cups golden raisins

Instructions

Prepare for Chilling or Baking: Do not preheat your oven just yet if you are going to chill the dough (which is highly recommended). If you decide to bake the dough immediately without chilling, then preheat your oven to 350°F (175°C).
Cream Butter and Sugars: In a large bowl, using an electric mixer, beat the room temperature butter together with both the granulated sugar and light brown sugar. Continue beating until the mixture is light, fluffy, and significantly paler in color. This process typically takes 2-3 minutes. While the mixer is running on medium speed, add the eggs one at a time, allowing each egg to fully incorporate into the mixture before adding the next. Once all eggs are in, stir in the vanilla extract until just combined.
Combine Dry Ingredients: In a separate, medium-sized bowl, thoroughly whisk together the old-fashioned rolled oats, sifted all-purpose flour, wheat germ, baking soda, baking powder, ground cinnamon, and salt. Ensure there are no lumps and all ingredients are evenly distributed.
Integrate Wet and Dry Mixtures: Gradually add the dry oat mixture into the butter mixture. You can do this either by hand, using a sturdy spatula, or by using the lowest speed setting on your electric mixer. Mix until the ingredients are just combined and no streaks of dry flour remain. Be careful not to overmix the dough. Gently fold in the golden raisins until they are uniformly dispersed throughout the cookie dough.
Portion and Chill Dough: Using a ¼-cup measuring scoop, portion the dough into approximately 24 equal pieces. Gently flatten the tops of each dough round slightly with your palm. Arrange the dough rounds on a paper plate or a baking sheet lined with parchment paper, cover securely with plastic wrap, and chill in the refrigerator for several hours, or ideally, for at least 1 day. This crucial chilling period allows the flavors to deepen, the oats to hydrate, and the dough to firm up, resulting in a richer, chewier cookie with better texture and less spread. If time is short, you may bake immediately, but the chilled dough yields superior results.
Bake Cookies: Once ready to bake, if you chilled the dough, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Place the chilled (or unchilled) dough rounds onto the prepared baking sheet, ensuring there is enough space between each cookie for it to spread. Bake for approximately 12 minutes, or until the edges are golden brown and set, but the centers still look slightly soft. Do not overbake.
Cooling: Let the freshly baked cookies cool on the baking sheet for about 5 minutes. This allows them to firm up slightly, making them easier to handle. After 5 minutes, carefully transfer the cookies to a wire rack to cool completely. Enjoy warm or at room temperature!

Notes

Recipe Adaptation: This recipe has been lovingly adapted from chef Michelle Risucci of Auntie Em’s Kitchen, as originally featured in The LA Times.
Flour Measurement: The specified flour weight (260 to 280 grams) is for sifted flour. If you are weighing your flour, sifting is not strictly necessary for accuracy, as weighing itself provides precision. However, if measuring by volume, sifting is recommended to achieve the correct amount and a lighter texture.
Wheat Germ: For an even deeper, toastier flavor, consider using toasted wheat germ instead of untoasted. You can toast plain wheat germ gently in a dry skillet over medium-low heat for a few minutes until fragrant, stirring constantly.

Keyword
Oatmeal Cookies, Golden Raisin, Chewy Cookies, Auntie Em’s Recipe, LA Times Cookie

Tried this recipe?Let us know how it was!

Variations and Serving Suggestions

While these Golden Raisin Oatmeal Cookies are perfect as is, you can always customize them to suit your preferences. For an added layer of flavor and crunch, consider incorporating chopped nuts like walnuts or pecans. If you’re a fan of chocolate, a handful of white chocolate chips or even dark chocolate chunks would be a delightful addition, creating a rich contrast with the golden raisins. You could also swap out some of the golden raisins for dried cranberries or cherries for a different fruity twist. A pinch of nutmeg or a slight increase in cinnamon can also enhance the spice profile.

These cookies are wonderful on their own, but they pair exceptionally well with a cold glass of milk, a warm cup of coffee, or a comforting mug of tea. They are also an excellent addition to a dessert platter, a lunchbox treat, or a thoughtful homemade gift. Their robust flavor and satisfying texture make them versatile for any occasion.

Tips for Storage and Freshness

To keep your Golden Raisin Oatmeal Cookies fresh and delicious, store them in an airtight container at room temperature for up to 3-5 days. If you want them to last longer, you can freeze the baked cookies for up to 3 months. Simply place them in a single layer on a baking sheet to freeze solid, then transfer them to a freezer-safe bag or container. Thaw at room temperature when you’re ready to enjoy them. You can also freeze the unbaked dough portions, making it easy to bake a fresh batch of warm cookies whenever a craving strikes. Just place the frozen dough balls on a baking sheet and add a few extra minutes to the baking time.

Auntie Em’s Oatmeal Cookies LA Times
Small Batch Chocolate Cookies Like Milk’s
Cranberry Spice Golden Raisin Bars
Small Batch Golden Oreo Cupcakes
Chocolate Muffins with Sour Cream

Final Thoughts on These Irresistible Oatmeal Cookies

The journey to finding “the best” cookie can be a long one, but for many, Auntie Em’s Golden Raisin Oatmeal Cookies mark the end of that search. This recipe delivers on its promise of large, flat, buttery, and incredibly chewy cookies, made even more special by the subtle nutty notes of wheat germ and the bright sweetness of golden raisins. It’s a classic recipe with a touch of elegance, perfect for any baker looking to impress or simply indulge in a truly superior homemade treat. Don’t hesitate to try this celebrated recipe and experience the magic for yourself. Happy baking!