High Altitude Oatmeal Raisin Cookies

My tried-and-true recipe for High Altitude Oatmeal Raisin Cookies, this recipe is my oldest son’s favorite. Made time and time again and I’ve yet to find an oatmeal cookie recipe I like better!

A white plate filled with the BEST oatmeal raisin cookies. This is a high altitude recipe  and beloved by all. www.mountainmamacooks.com


Who knew that a cookie could be so divisive? People either love or hate oatmeal cookies. Some swear by raisins and for others only chocolate chips will do. You’ll rarely see me turn down a homemade cookie and will gladly eat one with with cinnamon and raisins or one studded with dark chocolate. An equal opportunist if you will!

Today’s cookie is perfection. Loaded with raisins, lots of cinnamon and the perfect ratio of flour and oats. You’ll see why this high altitude cookie recipe is my go-to and often requested.

Soaking raisins in the beaten eggs and a touch of vanilla are the key to this high altitude oatmeal cookie recipe. These are the best! www.mountainmamacooks.com


One of the biggest issues of high altitude baking is dry baked goods. Blame it on the dry air and high elevation. The secret to these delicious cookies is soaking the raisins. While a tad unconventional soaking the raisins in a mixture of beaten eggs and vanilla adds moisture to the cookies. A heavy hand of ground cinnamon is key to balance the sweet raisins. The end result is perfection!

The soaked raisins do need to sit for an hour so make sure to plan ahead when making these cookies!

A mixer in the windowsill filled with high altitude oatmeal raisin cookie dough. www.mountainmamacooks.com


Adding a little extra flour and using a mix of old-fashioned and quick oats are my tricks for baking at high altitude. It’s easy to over bake cookies when you’re at altitude so take them out before they get too brown. As I always recommend, use a bit less baking soda and/or baking powder than a recipe calls for. All of my recipes are already adjusted an altitude for 7,000 feet so you might need adjust a touch if you live at a high altitude.

My tried-and-true high altitude recipe for oatmeal raisin cookies. It's a family favorite! www.mountainmamacooks.com


I like to double a cookie recipe (you can never have enough cookies!) and save half for later. Sometimes I will form the cookie dough into balls and freeze to bake at a later time and sometimes I will bake the cookies and freeze them baked. Either way, it’s nice to have a cookie stash in the freezer!

Warm oatmeal raisin cookies right out of the oven on a lined baking sheet. My favorite high altitude oatmeal cookie recipe. www.mountainmamacooks.com

Leaving the cookies on the tray for about 5-7 minutes after they come out of the oven so they firm up and hold their shape before transferring to a cooling rack.

A plate full of perfectly moist, oatmeal cookies chocked full of raisins. A high attitude baking recipe by www.mountainmamacooks.com


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 Dad’s favorite and my oldest sons too. Cookies never last long around our house! Add a handful of chopped walnuts or pecans if you like!!! Either way they’re delicious!!

recipe by Mountain Mama Cooks/ photos by Deborah DeKoff

My favorite recipe for oatmeal raisin cookies. A tried and true recipe for high altitude baking. www.mountainmamacooks.com

My tried-and-true high altitude recipe for oatmeal raisin cookies. It's a family favorite! www.mountainmamacooks.com

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 1/2 cups raisins
  • 1 tablespoon vanilla extract
  • 1 cup butter, room temperature
  • 1 cup brown sugar
  • 3/4 cup granulated sugar
  • 2 1/2 cups + 2 tablespoons all-purpose flour
  • 1/2 teaspoon table salt
  • 1 teaspoon ground cinnamon
  • 1 1/2 teaspoons baking soda
  • 2 1/4 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.

My baby, who isn’t much a baby anymore, has been loving on these cookies for 10 years. The cookies are almost as delicious as him. 🙂

My oldest loves these cookies and has been eating them since he was little. Now that he's older, he still loves them and can eat so much more! www.mountainmamacooks.com