If you love Mrs. Fields Oatmeal Raisin Cookies, then you're going to love this copycat recipe that tastes just like the real thing! These cookies are soft and chewy, with a delicious oatmeal, raisin, and walnut flavor. They're perfect for dessert or a snack!
If you're ever walking through a mall and the smell of delicious cookies is wafting through the air, it's probably coming from a Mrs. Fields® cookie.
Mrs. Fields® is a chain of bakeries founded by Debbi Fields in 1977. The company is known for its cookies, brownies, and other baked goods. Mrs. Fields has over 400 locations across the United States and Canada.
Their baked goods are so popular that people have been trying to recreate them at home for years. This is my copycat recipe for Mrs. Fields Oatmeal Raisin Cookies and it is the best we've tried!
These copycat Mrs Fields Oatmeal Raisin Cookies are soft and chewy, with a delicious oatmeal and raisin flavor.
They're perfect for dessert or a snack. If you love Mrs. Fields Oatmeal Raisin Cookies, then you're going to love making them from scratch right at home!
Bring them to a party along a batch of copycat Lorna Doone cookies! They're also perfect with Copycat Mrs Fields Chocolate Chip Cookies.
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Why Make This Recipe
- No need to find a Mrs. Fields® location to get the best chewy oatmeal raisin cookies.
- These cookies are budget-friendly and use ingredients you may already have in your pantry.
- They're the perfect chewy oatmeal cookies with raisins and walnuts.
- Oatmeal cookies make a great snack and a great dessert.
- They are perfect for lunchboxes, after-school snacks, or road trips.
- The cookie dough is freezable, so you can just cook up small batches at a time.
Ingredients
- All-Purpose Flour - The main dry ingredient, flour adds structure to the cookies and blends in well with the rest of the ingredients.
- Quick Cook Oats - Gives the cookies a chewy texture and nutty oatmeal flavor.
- Baking Soda - Helps the cookies rise properly when baked.
- Salt - Activates the baking soda and contrasts the sweet flavor of the cookies.
- Butter - This rich and hearty fat adds a moist and dense texture along with a buttery flavor.
- Dark Brown and White Sugar - The combination of these two sugars gives the cookie its sweetness as well as chewy texture.
- Eggs - Helps bind the ingredients together so they stay in a perfect cookie shape when baked.
- Honey - Adds additional sweetness and a light floral honey flavor.
- Vanilla Extract - Used to add a light warming flavor to the cookie.
- Raisins - Adds a pop of sweet and tart flavor throughout the cookie.
- Walnuts (Optional) - Gives the cookies a nutty crunch.
Please scroll down to the recipe card below for the full quantities.
Instructions
Wondering how to make this Mrs. Fields Oatmal Rasin Cookie recipe? It's easy!
Just follow this step-by-step photo tutorial. Then, scroll down for the recipe card for the full ingredients list and recipe method.
Prepare for baking: Preheat the oven to 300F. Get out cookie sheets and set them aside.
Mix the dry ingredients: Add the flour, oats, baking soda, and salt to a mixing bowl and whisk to fully combine.
Mix the wet ingredients: Add the butter and both sugar to a large mixing bowl and cream them together with an electric mixer until it forms a grainy paste. Beat in the eggs, honey, and vanilla until light and fluffy.
Assemble the cookie dough: Add the flour mixture to the bowl, along with the raisins and walnuts and gently beat on low (or by hand) until combined and no streaks of dry flour remain. Do not overmix.
Bake and cool: Drop rounded tablespoonfuls of the cookie mixture onto ungreased cookie sheets, 1 ½ inch apart. Bake for 12 minutes or until the cookies are golden and set in the middle. Remove from the oven and transfer to wire racks to cool completely.
Cook's Tips
Use quick-cooking oats and not instant oats as they will not have the same texture when baked into the cookie.
Make them big like at Mrs Fields stores by using an ice cream scoop for the dough.
Use an ungreased baking sheet for these cookies.
Do not overmix the cookie dough or the cookies will be tough. Mix just until combined.
Make sure the butter and eggs are at room temperature to ensure they evenly mix into the batter.
For extra chewy cookies, add an extra egg yolk to the dough.
Do not overmix the wet ingredients into the dry as this will make the gluten strands in the flour seize which can result in a cookie that is tough and not soft.
Variations
For a more traditional oatmeal raisin cookie recipe, omit the walnuts from this recipe.
Instead of raisins, try using other dried fruits such as chopped apricots, dried cranberries, or diced dates.
Add a teaspoon of cinnamon to the recipe for a warm flavor twist.
Make them chocolatey by folding in your favorite milk, dark, or white chocolate chips.
Storage & Freezing
Storing: These copycat oatmeal raisin cookies are best enjoyed fresh and warm from the oven but will keep in an airtight container at room temperature for up to one week.
Freezing: You can also freeze the cookie dough for up to three months! Just scoop out tablespoon-sized balls of dough, place them on a baking sheet lined with parchment paper, and freeze until solid. Then, transfer to a freezer-safe bag and store until ready to bake. When you are ready for cookies, preheat the oven and place frozen dough balls on a baking sheet lined with parchment paper. Bake as directed above.
FAQs
Yes, just make sure you are using gluten-free oats as well as a gluten-free all-purpose flour blend. Double check that the baking powder and all other ingredients are gluten free too.
Yes, you can substitute the honey for an equal amount of light corn syrup or agave nectar.
Yes, these cookies are meant to be soft and chewy in the center so they will seem a little undercooked when you take them out of the oven but they will continue to cook as they cool.
More dessert recipes
We hope that you love this tasty Mrs Fields Oatmeal Raisin cookies recipe! Be sure to also check out these other desserts too!
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📖 Recipe
Mrs. Fields Oatmeal Raisin Cookies (Copycat)
Equipment
- Mixing Bowl
- Electric mixer
- Cookie sheet
Ingredients
- 2 ½ cups all purpose flour
- 1 cup quick cook oats (not instant)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup butter softened
- 1 cup dark brown sugar packed
- ½ cup white sugar
- 2 large eggs
- 2 tablespoons honey
- 2 teaspoons vanilla extract
- 1 ½ cups raisins
- ½ cup walnuts chopped (optional)
Instructions
- Preheat the oven to 300°F.
- Add the flour, oats, baking soda, and salt to a mixing bowl and whisk to combine.
- Add the butter and both sugar to a large mixing bowl and beat together with an electric mixer until it forms a grainy paste.
- Beat in the eggs, honey and vanilla until light and fluffy.
- Add the flour mixture to the bowl, along with the raisins and walnuts and gently beat on low (or by hand) until combined. Do not overmix.
- Drop rounded tablespoonfuls of the cookie mixture onto ungreased cookie sheets, 1 ½ inches apart.
- Bake for 12 minutes or until the cookies are golden.
- Transfer to wire racks to cool.
Notes
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
Carrie Robinson
I know what I will be baking up this weekend now! 🙂 These look perfect.
Claudia Lamascolo
My son will flip over these as they are his favorite cookie we get in the mall! Cant wait to make them
Beth Sachs
You can't beat an oatmeal raisin cookie. One of my all-time favourites! The kids loved them as an after-school snack.
Jen
These are soft and delicious! I loved them!
Katie K
Loved these! They were a hit at our office Christmas cookie party!
Jess
I love a good copycat recipe. These cookies were way better than store-bought - and cheaper too!
Carol
Too say these are good is an understatement. Now, on to Mrs Fields Chocolate Chip. My Grandkids are going to Love them.
Jeanette
These were great! Thanks for the recipe. I reduced that sugar by about 50g and they were still pretty sweet. I’ll try and reduce another 30g next time and see. Thanks for sharing.
Ann
These were delicious. I did use a number 60 scoop. I prefer this size for my cookie trays. After I took them out of the oven I circled them with a glass or round cookie cutter for more rounded look. I baked on parchment paper. Mine took 14 to16 min depends on the oven.