Oatmeal Raisin Cookies

Best Oatmeal Raisin Cookies EVER! Just the way grandma made them, with old fashioned rolled oats, brown sugar, and plenty of raisins.

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Photography Credit: Elise Bauer

So, my favorite cookies in the whole wide world are these oatmeal raisin cookies. Could it be because my grandmother used to bake them with me when I was little?

I got to lick the bowl (they don’t let kids do that any more because of the raw eggs, a shame), a privilege we kids fought over. Whoever helped with the cooking got first dibs, so guess who was the first to volunteer to help?

Oatmeal Raisin Cookies

Oatmeal Raisin Cookies Recipe

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  • Prep time: 20 minutes
  • Cook time: 12 minutes
  • Yield: Makes about 2 dozen cookies

My grandmother used shortening, not butter, when making these cookies. These days I almost always use butter. Either will do; the shortening cookies I think tend to be a bit chewier.

By the way, if you make the cookies extra large, they will be chewier, just cook them longer (20 min instead of 10).

Do not over-bake these cookies! The edges should be brown, but the rest of the cookie should be very light in color.

If you use salted butter, omit the salt called for in this recipe.

Ingredients

  • 1 cup (1/2 pound or 2 sticks) unsalted butter, softened, OR 1 cup shortening
  • 1 cup brown sugar, packed
  • 3/4 cup granulated sugar
  • 2 large eggs, beaten
  • 1 Tbsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 3/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1 1/2 cups raisins
  • 1/2 cup chopped walnuts (optional)
  • 3 cups rolled oats (We use Quaker Quick or Old Fashioned. Do NOT use instant.)

Method

1 Pre-heat oven to 350°F. Grease two large cookie sheets or line with Silpat or parchment paper.

2 In a large mixing bowl, beat butter until creamy. Add the brown sugar and white sugar, beat until fluffy, about 3 minutes. Beat in eggs, one at a time. Add the vanilla extract.

3 Mix flour, salt, baking soda, cinnamon, and nutmeg together in medium bowl. Stir the dry ingredients into the butter-sugar mixture. Stir in the raisins and nuts. Stir in the oats.

4 Spoon out the dough by large tablespoonfuls onto the prepared cookie sheets, leaving at least 2 inches between each cookie.

5 Bake until the edges of the cookies turn golden brown, about 10-12 minutes. Note that the cookies will seem underdone. That's okay, they will firm up as they cool.

6 Cool 1 minute on cookie sheets. Then carefully remove them, using a metal spatula, to a wire rack. Cool completely. They will be quite soft until completely cooled. Store tightly covered.

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Links:

Video for making oatmeal raisin cookies with agave from Deb of Altered Plates

Oatmeal Raisin Cookies

Showing 4 of 108 Comments

  • Jill Hrabosky

    One tablespoon of vanilla? Is that an error? It was overpowering. All I could taste is vanilla, it drowns out the cinnamon, nutmeg and other flavors. Next time I will use 1 tsp.

  • Carlita Tate

    Great Formula I am a pastry chef I wanted to bake some cookies for my mom using a Nother formula The cookies came out great taste delicious I didn’t have regular oats so I used instant with instant all I did was strain the sugar from the oats and used a little bit of the sugar because it was cinnamon flavor and I wanted a little of the cinnamon flavor I used shortening instead of butter they came out perfect nice and chewy

  • Alison

    Wondering if I can substitute coconut oil for the butter, as my butter is frozen.

  • CAMILLA NEWMAN

    AWESOME COOKIES, LOVE THEM ,MY LITTLE GRANDSONS WILL LOVE THEM!!!!!!

  • Kentucky Red

    How many cookies does this recipe make? I saw a comment about saving half of the dough for later.

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