Sadelle’s Oatmeal Raisin Cookies
This oatmeal raisin cookie recipe is full of cinnamon and plump raisins and was created by Sadelle’s bakery in New York City.
A few weeks ago, my husband texted me a link to a story the Wall Street Journal had recently posted about the best oatmeal raising cookie recipe that they had ever tried. Naturally, it piqued my interest. Anytime something is labeled as “the best”, I feel like it’s my duty to try the recipe immediately. Plus, my husband loves oatmeal cookies, and I tend to only make chocolate chip cookies, so I was a little overdue on making a new batch of oatmeal cookies. As it turns out, these cookies totally lived up to their hype!
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I was immediately curious about this recipe when I read through it – the mixing technique is one I have never done before – the egg is mixed in at the very end, after the flour and even the oats and raisins! There is quite a bit of cinnamon in these cookies (four teaspoons – it’s not a typo!), and I was skeptical that it might be overpowering. Finally, once you mix the dough and shape the cookies, they are chilled – wait for it – for FOUR days! The recipe says that it’s not required but strongly recommended, so I played along and went with the four-day rest in the refrigerator.
These cookies are PHENOMENAL. My husband and I agreed that they actually are the best oatmeal raisin cookies we’ve ever tried. I shared them last Sunday and the rest of my family raved about how good they were… there was a definite consensus!
While I love the heft of the oatmeal raisin cookies from Cook’s Illustrated, the abundance of plump raisins, warm flavor from the cinnamon and super chewy texture puts this new recipe on top for me. If you’re in NYC and have had these cookies, you have to let me know how they compare!
One year ago: Slow Cooker Root Beer Baked Beans
Five years ago: Garlic Knots
Sadelle's Oatmeal Raisin Cookies
Ingredients
- 1 cup (145 g) raisins
- Hot water
- 1¼ cups (156.25 g) all-purpose flour
- 4 teaspoons ground cinnamon
- 2 teaspoons baking soda
- 1½ teaspoons (1.5 teaspoons) fine sea salt
- ¾ cup (170.25 g) unsalted butter, slightly softened
- 1 cup (220 g) light brown sugar
- 6 tablespoons granulated sugar
- 2 cups (162 g) old-fashioned oats
- 1 egg
- 1½ teaspoons (1.5 teaspoons) vanilla extract
Instructions
- Place the raisins in a small bowl and cover with hot water. Soak for 30 minutes, then drain.
- In a small bowl, sift together the flour, cinnamon, baking soda and salt.
- Using an electric mixer, cream together the butter and sugars on medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed.
- Reduce the mixer speed to low and add the flour mixture all at once. Mix on low speed until combined. With the mixer still on low speed, mix in the oats, followed by the drained raisins, egg and vanilla extract.
- Use a ¼-cup measuring cup to scoop the dough onto a parchment paper-lined baking sheet. Flatten each blob slightly with the bottom of the measuring cup. Cover the baking sheet with plastic wrap and refrigerate for 4 days.
- When ready to bake the cookies, preheat the oven to 350 degrees F. Bake until the cookies are golden brown around the edges but still soft in the middle, about 17 minutes. Remove from the oven and let rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Did you make this recipe?
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I noticed a lot of readers commented on a space issue regarding these cookies and the 4 days chilling period. I chill almost every “chip” type cookie recipe I make….some for only a couple of hours, some overnight or longer. I have learned it helps develop the flavors and I like the look I get when I bake them off. I scoop the batter out using a larger cookie scoop…Tlbs size I believe… and place them close together on a 9×13 rimmed pan lined with parchment. The average recipes makes appox. 3 dozen dozen cookies and I have no problem fitting them on the pan. The pan takes up very little room…sometimes I can sit it on top of a bowl or dish already in the refrig.
I can’t wait to try these…maybe this weekend and maybe in a smaller size using craisins.
I neglected to mention the obvious…I remove the cookies a dozen at a time and place them on a cookie sheet to bake.
I don’t have room in my refrigerator for two pans of cookies for four days.
Is freezing an option?
Hi Joe, Freezing might affect the baking time… I would instead chill the dough in a bowl and then scoop out the cookies to bake.
I want to try to refrigerate in bulk. I see a lot of people mentioning it, but haven’t seen any results from trying it. Do we know if it worked? Also, Michelle, do I need to adjust the temp for a convection oven?
Hi Zonia, I have not done it but I think it would work. Yes, you would need to adjust for a convection oven.
Do they give any tips for how to let them sit in the refrigerator for four days without accidentally consuming all the cookie dough?! Oatmeal raisin cookie dough is my favorite!
One question, do you know what adding the egg in at the end does compared to towards the beginning? Just curious.
Hi Melissa, I don’t! I’ve tried looking it up, but it doesn’t appear to be a common technique at all.
would adding walnuts affect the recipe in anyway/
Hi Halah, It would add an additional element and the dough is pretty soft. I would add a small amount first to see if the dough can hold up okay.
i LOVE LOVE LOVE oatmeal raisin cookies!
Why isn’t the egg added after creaming the butter and sugar?
Hi Jerry, It wasn’t explained in the recipe write-up, and I thought it was weird too, as I mentioned, but the result is awesome!
While I still dont know exactly why the eggs are added at the end, the ingredients do explain why this recipe produces thin and crispy yet chewy cookies. The butter, sugar and baking soda all contribute to the cookies spreading more during baking and being thinner. However, the limited 1 egg and brown sugar in the recipe lend a more chewy texture. And a more moist dough also would give a chewy cookie, which I’m guessing is part of the reason this recipe needs to be refrigerated (to set up the dough).
I saw this recipe in the WSJ and, like you, had to try it right away. Our favorite chocolate chip cookie recipe (Jaque Torres’ NY Times recipe) also calls for several days in the fridge, so I was curious to see if the magic would work with oatmeal cookies. They are FANTASTIC! The flavor, the chew, everything. Like you mention, they are a little flatter than what I expected, but are definitely our new favorite oatmeal cookie!
I really enjoy your website since I love to bake and have brown eyes too:). I saw this recipe in the Wall Street Journal a few weeks ago, and I made them. I couldn’t wait 4 days! I ended up making them after one day, and yes, they are the best oatmeal cookies, or so my family said!
These sound amazing. I love recipes for old-fashioned items that have a new twist to them in either ingredients or technnique. Up to now, my copycat recipe for Levain Bakery’s oatmeal cookies has been the gold standard. I can’t wait to try your Sadelle’s recipe to compare! http://www.fransfavs.com/2013/05/levain-bakery-oatmeal-raisin-cookie-clone/
Thanks for sharing, I’ll have to give that one a try!
Oh wow! These cookies sound awesome. I love the idea of letting them rest for 4 days. The only issue I would have is not eating all the dough before it was time to bake….haha.
After seeing this post, all I wanted was an oatmeal raisin cookie. Some people think that they’re untrustworthy (because the raisins look like chocolate chips) but I’m usually disappointed when it’s NOT oatmeal raisin! Making these tonight to have some for the weekend!! Thanks for sharing :)
Oh boy do these look good! I have the same “problem” of feeling obligated to try anything that’s been labeled “THE BEST” too, and now that you’ve deemed these ‘THE BEST,’ I have no choice but to try them out. I still haven’t found my go-to Oatmeal Raisin Cookie, and I having a feeling that these might just be the one. I could only imagine how chilling the dough for 4 DAYS deepens the flavor.
These look so good! I’ve been on an oatmeal raisin cookie kick lately and will definitely try this recipe!
Each cookie is 1/4 cup of batter? Or after you refrigerate, do you break it down?
Hi Linda, Yes, each cookie is 1/4 cup of batter.
Wondering if cinnamon chips would work in place of raisins ir maybe craisins. Also, does the dough have to sit in the fridge.on sheets or can we refridgerate in bowl and then cut or.scoop when ready to bake?
Hi Juli, Craisins would definitely work in place of raisins. You could try the cinnamon chips, as well – let me know what you think if you do. The recipe calls for placing the cookies on the sheet and then refrigerating. You could try chilling in a bowl, then scooping… obviously the scooping and shaping would warm up the dough a bit vs baking straight from the fridge, and I’m not sure what effect that might have on the cookies.
Your timing is amazing – was just looking for recipes for oatmeal raisin cookies last night! I will definitely be making these today for dessert :) Keep up the great work with this blog – it’s a go-to of mine for recipes!
Do you think it would make a difference if I just refrigerated the bowl of dough and then formed the cookies 4 days later?
Hi Paula, I didn’t try them that way, so I can’t say for sure what difference it would make, but I don’t think it would ruin them!
Tried these the same day and there is a huge difference in the result. Without the rest, these spread unbelievably. We salvaged our batch by adding an additional cup of flour and they worked fine. I don’t think the 4 day wait is optional.
I tried these after only about 10 hours rest and yes, very very flat. I wanted them to ship for a Valentine’s gift, but didn’t read all the way through. So, have you tried them with the rest time? Did they still spread? Should I adjust temp for convection bake? I always assume bakers are all using a convection oven.
Hi Zonia, Yes, you need to adjust for a convection oven. Always assume a conventional oven unless otherwise stated in a recipe.
I baked these today. I adjusted the temp for convection bake (-25deg). They turned out flat as pancakes and they continue to darken as they sat cooling. The flavor is good, but they look nothing like your pictures. I am open to suggestions here, because everyone is raving about them. I would attach a picture, but don’t see that option. They were a gift, but no way!!!
Anyone follow through to see if this worked out ok to refrigerate the dough then form cookies after the 4 days? If not, I’m going to do so and report back since I don’t have room in the fridge for a whole sheet pan for 4 days!
Loralyn, how did the recipe.work out chilling them in bulk?
Like the others, I can’t wait to try this out. But I think I will experiment. I also don’t have refrigerator room for trays (I’m hoping it makes more than one tray) so I’ll refrigerate in bulk for the 4 days then scoop.
I am always on the hunt for the best oatmeal raisin cookies, so I’ll definitely be checking these out!
Now you’ve piqued my interest! Oatmeal raisin is my favorite cookie and I thought I had the best recipe but now I’ve got to try this one out..thanks!!;)
Hi Michelle,
Did you take the tray directly from the fridge to the preheated oven?
Hi Marcie, Yes, straight from the fridge to the oven! (I took the plastic wrap off first!)
These look amazing – as always! Please go check out my blog!
Oatmeal raisin cookies are my husband’s favorite! We’ll have to give these a try!
I don’t care for raisins – do you think dried cherries would work ok? Since they are larger, should they be diced? Would I still soak them? Thanks!
Hi Suzanne, I think cherries would work (or even dried cranberries). I would probably cut the cherries in half at least. If they are dried, then yes, soak them so they’re nice and plump in the cookies.
My refrigerator can’t handle trays of cookies, it’s too small! Plus I think my family would eat the raw cookie dough . They are weak when it comes to things like that, haha.
I just made Oatmeal chocolate chip cookies from King Arthur Flour yesterday. I despise raisins, but I’d like to try these (with chocolate chips) for comparison. KAF’s were good, but very sweet and not a lot of oat flavor. Thanks for this!
Hi Diane, Let me know how these turn out with chocolate chips! If you are looking for something without cinnamon and as much brown sugar, I have a pretty traditional oatmeal-chocolate chip recipe as well: https://www.browneyedbaker.com/oatmeal-chocolate-chip-cookies-recipe/
4 days! OK , Ill try, since they look worth the wait! :)
Hello, it’s me again. I found the answer… I went to fast :-)
First I read a recipe…
I made them! Thanks for this recipe. They are so good…
“Cover the baking sheet with plastic wrap and refrigerate for 4 days” – are you sure about this? Not for 4 hours p.ex.? Thanks.
I must try these, oatmeal and raisin cookies are my absolute fave! Thanks for sharing.
Katie xoxo
http://www.iheartkatiecakes.co.uk