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?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
YUM! These cookies look so delicious – like the ultimate oatmeal raisin cookie :)
Ok so first off, I am a big fan of the site. Ok on to the cookies…I made them and put them in the fridge for 2hrs and cooked half of them. they were not flat but they were a lot darker than the pictures. they had a very present baking soda taste but taste ok. The other half I waited the four days…(oh i did not put these on trays…all in one bowl in the fridge) when I baked these I was super excited
the out come was still a dark cookie but it did taste better. It didn’t spread as much either. I didnt love this cookie but i didn’t throw them away either.
The Only cookie! Crunchy. Bourbon soaked raisins.
These are the BEST oatmeal raisin cookies I have ever made! As I was making them for a party that was to be held the very next day, I read the step that called for refrigerating the cookies for 4 days and panicked! I put the cookies in my deep freeze overnight instead (about 12 hours total) and then baked right from the freezer. I added 2 minutes per batch and they were perfectly browned and thick and chewy. I’m sure the flavor would have been better if they had been refrigerated as directed, but if anyone else makes the rookie mistake of not reading the recipe first like I did, there is hope!
I made these cookies twice! The first batch of 15 cookies were perfectly soft, chewy and delicious! I used my Kitchenaid mixer to get the butter and sugars super fluffy. Then I added all the flour into the same bowl and mixed it by hand with a wooden spoon until combined with fluffed butter/sugar. I think it’s important to not over mix. I then added all the other ingredients one at a time and used my Kitchenaid mixer again on stir until things are combined. I waited a little over 4 days and baked them right out of fridge. They were perfect!
I made these cookies a second time and they were flat!!! I didn’t have as much patience and only waited 2 days. Lol they were still delicious!
These are excellent! I made them twice, once not waiting the entire four days and once baking after four days. They were both very good but the ones baked after four days were definitely the best! Highly recommend!
Thanks for sharing this recipe, the best cookies I’ve ever made.
These are the best cookies ever! Thanks so much for sharing this recipe.
Hi Michelle???
It’s a day after / The S. Oatmeal Raisin cookies.
They are pretty soft & chewy. They taste good
But Should They be a firmer?
Hi Marsha, I’m glad you enjoyed them! They should be quite soft and chewy.
Just finish Baking ? SADELLE’s Oatmeal Raisin Cookies. And they are Amazing‼️ I made one batch, wanted to make sure they came out okay. And Theyr better than okay ??? They are Soooo Good. My doctor Loves my Chocolate chip Cookies. Now he can add Oatmeal Raisin to the list.. Have to admit I wasn’t to keen on the 4 Days in the Fridge. Cookie dough seem a little hard. ??But I had no problem, Dough was perfect . And I dough left in a Bowl. Cookie Were big. So I just added less. ???
Happy Holidays?? ???
Hi! Can you refrigerate longer than 4 days…like if I made them today and cooked them next Saturday or Sunday???
Hi Carolyn, I probably wouldn’t leave it for an entire week – you might want to freeze in that instance.
Thank you! :-) Random question…what is your all time most favorite dessert you have ever made? And the one that is requested the most by your family/friends? Have a fabulous day!
Hi Carolyn, Sure thing! My favorite dessert (SO hard to choose!) is probably Oreo cheesecake (https://www.browneyedbaker.com/oreo-cheesecake/). My mom and sister always request chocolate chip scones (https://www.browneyedbaker.com/chocolatey-morning-goodness/) and my husband LOVES the chocolate peanut butter torte (https://www.browneyedbaker.com/chocolate-peanut-butter-torte/).
You are awesome….thank you for the ideas and new recipes to try :-)
If I don’t have enough room in the fridge for the baking sheet for 4 days would I still need to refrigerate the baking sheet before putting in the oven or can I just put the refrigerated dough on a room temperature sheet?
Hi Carolyn, You can put the chilled dough on a room temperature baking sheet. Enjoy!
Thank you! Were you able to fit all on one sheet or did you use 2? I have them on one right now but they are pretty close to each other. I am thinking I may move half to another. I am using a standard size cookie sheet (the WS Goldtouch cookie sheet). I don’t want to go through all this effort and have a cookie cake! :-)
You’re welcome! I used two cookie sheets.
Thank you again….I am baking them tomorrow and will let you know :-) Have an awesome day!
I followed this recipe to a “t” including waiting 4 days and they are awful! the worse “oatmeal cookie” I have ever made as well as the worst cookie I have ever made. They were flat, sugary and so bad I threw them out. I have chocolate chip cookie recipe calling to wait 4 days and they are the best ever cookie. Which is really saying something because I did not like chocolate chip cookies, now I do. So, I was excited that these would be like the chip cookies. Nope! The oats were not chewy and the cookies so flat.
Does anyone know if the recipe can be doubled. I’d like to end up with more than 15 cookies after waiting four days! :)
What do you think about plumping the raisins in dark rum? :)
GLORIOUS! Do it!
I’m disappointed I waited 4 days for these cookies. They flattened our way more than pictured and just ok favor. What a waste.
I’ve made these twice; followed the directions carefully and waited 4 days before baking. While the taste is good, they turned out flat and dark and look nothing like your picture. Any suggestion as to what went wrong? I do use an oven thermometer so that’s not it. P.S. We LOVE your peanut butter monster cookies!
Hi Laura, Oh I’m so sorry to hear they didn’t turn out. Did you make any substitutions at all in terms of ingredients?
Too much baking soda.I tried them but baking soda quantity you mentioned is too much.
The quantity is the exact amount in the Sadelle’s recipe.
Perfect cookie. I liked them as well without the for day wait. Thanks for sharing
Hi Michelle,
Do you think 1-minute oats can be used in this recipe? Old fashioned oats is not readily available where I live.
Hi Jel, Unfortunately, quick oats will not work in this recipe :(
Thanks for the quick response Michele
I waited the full four days to bake this cookie and it was well worth. Wonderful cookie. I especially loved that the oats had softened over the days and how the cinnamon enhanced the taste of the sugar. I used dark brown sugar and it was still great. It didn’t taste boring at all. It was fun to eat.
These are the best oatmeal raisin cookies I’ve ever made. My wife and I were in NYC shortly after reading this post, and we ventured to Sadelles out of curiosity. I would say this recipe turned out better than the original.
For those who are more mass inclined, this turned out to be ~2.5 oz portions for me (I have nothing against volumetric measurements, I just find weighing to be easier). One other note, my cooking time was much shorter: 8 minutes at 350 degrees on convection. But there are so many combinations of ovens, cooking sheets, etc, that some variation is to expected. Thanks for posting this winner!
I love these cookies! Thank you for sharing… May I know their shelf life?
Hi Tina, So glad you enjoyed them! They should be good for up to 5 days or so in an airtight container at room temperature.
Of course I didn’t read the recipe all the way so they came out flat.But Is that the correct amount of salt 1 1/2 teaspoons? They were really salty.
Hi Shawnee, Yes, that’s the correct amount of salt. Be sure you use FINE sea salt, and not flaked sea salt.
Made these today and what a disappointment. Changed the raisins for dried, soaked, cranberries, but refrigerated them for only two days. They spread all over the cookie sheet. I cut them into squares since the original shape was no longer there. What went wrong?
Hi Linda, I’m sorry these didn’t work for you. The soaked cranberries may not have been drained enough and/or the refrigeration time was not enough to properly set the dough.
Hi I made these over the weekend and they spread really thin and were huge….they still tasted great but where may I have gone wrong?
I made these and the cookies spread and got huge/thin …. Still tasted awesome but do you know where I may have went wrong?
Hi Jenna, Make sure that your oven temperature is correct (an oven thermometer is your best bet)… If it’s correct, you could try not flattening them at all, or only slightly.
I followed Nancy K’s recommendation and placed the cookies close together on one cookie sheet. After three days (couldn’t wait any longer) I took them out of the refrigerator and separated them onto two cookie sheets. Totally worth the wait! Best oatmeal cookies ever!
This has to be the best Oatmeal Raisin Cookie I have ever made or eaten. Thanks for the recipe! I wondered why it said to put the unbaked cookies in the refrigerator for four days….amazing!
I was in NYC this weekend and happened to wander by Sadelle’s – thanks to your blog, I immediately detoured inside for an oatmeal cookie! It was very very good – chewy, with a crisp on the outer edges and a really nice depth of flavor. My husband thought it almost tasted overcooked (although it was very chewy and moist), and I agreed it tasted a tiny bit like it was browned too much, but in the end I thought it gave the cookie an interesting flavor, like caramel that gets very close to getting too dark. Now I will have to try baking the recipe and seeing how it compares!
I recommend soaking the raisins in warmed bourbon instead of the water. Adds a nice subtle flavor to the cookie.
I am a good baker. Followed the recipe exactly– except for dried cranberries instead of raisins. I Hated these. Too big, too much baking soda and all around unappealing–
Me too. I was very disappointed. If these were supposed to be flat (from the high butter content), I get that. But then why the picture of cookies that are not flat, dark and/or soft?