If I’m being honest, I wasn’t expecting much for Mothers Day. The Mr. was in New Orleans working on a movie and he isn’t always so great about planning things in advance. He’s the kind of guy that’s great at giving his credit card number over the phone. Can you say 1-800 flowers? So I was pleasantly surprised to find that he’d done his homework before he left town. My mom and dad invited me and the kids down to their house for breakfast where my dad proceeded to make breakfast for my mom and I. And if you know my dad, this is a feat in itself. My mom and I were both given gift certificates to the spa (squeal!) and I also got what very well might go down as the best Mothers Day present in history…………….

A custom cookie jar.

Yep, I said custom. Adorned with the hands and fingertips of my two favorite little people. My son was so excited to give it to me and tell me all about the process of picking the colors out and how the paint felt cold and sticky.


As much as I’d love to give credit to the Mr. for this one, it was all my Mom. (Although I’m sure he called in his credit card.) She took both my boys to Color Me Mine, a paint it yourself ceramic studio, and decked out this ultra special present for me. I may or may not have shed a tear or two. It’s just so sweet. I can’t help but smile every time I look at it.
When we got back home and found the perfect spot for the new cookie jar on the counter, something was off. Ah ha! It was empty. An empty cookie jar just doesn’t seem right. Especially a brand new custom cookie jar. So once the baby was down for a nap, my older son and I got to work filling it to the brim with deliciousness.


These are some of the best oatmeal raisin cookies I’ve ever had. This a recipe from my mom and she’s been making them for as long as I can remember. They are my dads favorite and they don’t usually last long around our house! The key to these ultra moist cookies is soaking the raisins in the beaten eggs. They do need to sit an hour so make sure to plan ahead when making these cookies. With or without the nuts, these cookies don’t disappoint. To all the Mommy’s in the world- thank you for all that you do.

Thank you!

Oatmeal Raisin Cookies and the Best Mothers Day Present Ever

The secret to these awesome oatmeal raisin cookies is soaking the raisins in beaten egg and vanilla extract. These are the BEST oatmeal cookie recipe around- trust me!!


  • 3 eggs, beaten
  • 1 cup raisins
  • 1 tablespoon vanilla extract
  • 1 cup butter, room temperature
  • 1 cup brown sugar
  • 3/4 cup granulated sugar
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon table salt
  • 1 teaspoon ground cinnamon
  • 1 1/2 teaspoons baking soda
  • 2 cups oatmeal
  • 3/4 cups toasted pecans, chopped (optional)


  1. Combine beaten eggs, raisins and vanilla extract in a small bowl. Cover with plastic wrap and let stand for one hour. *DON'T SKIP THIS STEP- IT'S THE SECRET TO THESE AWESOME COOKIES!
  2. Preheat the oven to 350F degrees.
  3. In a small bowl, sift the flour, salt, cinnamon, and soda together; set aside.
  4. Cream the butter and both sugars together.
  5. Add flour mixture to butter and sugar and mix well. Dough will be stiff.
  6. Slowly add the egg/raisin mixture and mix until fully incorporated.
  7. Stir in oatmeal and pecans if using.
  8. Bake cookies on cookie sheet for 10-12 minutes.
  9. Remove from oven and let cool completely.


This recipe has been created for high altitude kitchens. For sea level bakers, increase baking soda to 2 teaspoons, decrease vanilla extract to 2 teaspoons and increase granulated sugar to 1 full cup.
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28 Responses to Oatmeal Raisin Cookies and the Best Mothers Day Present Ever

  1. What a great gift! Guess you’ll have to make cookies more often. I’ll have to give this recipe a try. We love oatmeal raisin.

  2. jane bauer says:

    I love the story….and the cookie jar. A gift that you will always remember. I embarrassed my 21 year old daughter by wearing a sweatshirt she painted for me for Mother’s Day about 16 years ago. I just wore it around the house and accepted her request that I not wear it out to dinner. She has always been artistic but as she told me….she has improved over the years!!! She is graduating from college this coming weekend with a degree in Theatre-Costume Design.
    Enjoy the Spa!!! And say Hi to your mom for me.

  3. Maria says:

    Awww, how sweet! What a great gift! Love the cookies that go inside too:)

  4. What a cute story! Happy mother’s day! I’m also a big fan of oatmeal raisin cookies…sometimes I throw out all the rules and add peanut butter and chocolate chips to the batter too!

  5. Love the cute kid photos! Sounds like a good Mother’s Day.

  6. Oatmeal raisin cookies are a favorite of mine! Yum! I am in love with your cookie jar. It’s perfect!

  7. That is the sweetest gift and your little guy looks so proud! These oatmeal cookies look like the perfect way to break in a new cookie jar.

  8. Carina says:

    The cookies look great! I do have one question: do you use quick or old fashioned oats?

  9. Dee says:

    i live in Colorado Springs altitude 6000 ft. i made the cookies for high altitude but they came out flat. the flavor was yummy. i noticed that your sea level recipe had more baking soda in it, should maybe that be for high altitude?
    thank you,

  10. Dee says:

    I live in Colorado Springs alt. 6000 ft. i made the recipe for high alt. but that came out flat. the flavor was yummy. what can i do to make them hold there shape?

  11. Lydia says:

    I live in Cochabamba Bolivia @ 2550 meters (about 8000+ feet above sea level). The cookies tastes great BUT a bit flatter than they should be. What should I next time? Thank you!

  12. Rebecca says:

    I live at 9000 feet and mine came out flat too. I added 3 T of flour, chilled the dough, and put the cookie sheets with the cookie dough on them in the freezer for a few minutes before baking. They didn’t flatten nearly as much with these adjustments.

  13. Bridget says:

    I’m in Denver at 5200 ft. Followed this recipe to the letter taking care not to let the butter get too soft. These cookies were a flat yucky mess! :(. Is there a typo in the measurements, perhaps?

    • Kelley says:

      Boo! I’m sorry they didn’t turn out for you. I make them often and while they’re not the puffiest of cookies, they certainly aren’t a flat mess.

  14. Amy says:

    These cookies are amazing!! We live at 7,300 ft in Park City and these cookies came out perfect! My only adjustment that I make for any cookie recipe is to mix the baking soda with 1/2 tsp hot water in a small shot glass, then I add it to the dough at the appropriate time in the recipe. It helps to activate the leavening agent and in my experience has made the cookies a little puffier. Next up is your yummy Perfect Fudge Brownie Recipe! From a “normal sea level baker” that’s new to high elevation baking, thanks so much for posting all your wonderful recipes!

  15. Erica says:

    I’m just outside Denver, Colorado and these turned out AWESOME – plus they didn’t dry out as fast as other cookies usually do, so we’re still eating them almost a week later! Thank you for the awesome recipe!

  16. Denise Laub says:

    I live at 8755 altitude, I had to add a little more oatmeal so they were fluffier than flat ,still good !

  17. Beth Norton says:

    I made these a couple of weeks ago (with dried cranberries instead of raisins…yum!!) and they were wonderful! (waving from Denver)

    Do you think I could replace some of the AP flour with oat flour (That I would just make with my food processor) in order to get an even more oatmealy (?) flavor? If so, how much… maybe a half cup or a little more?

    Thanks for the recipe!


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