Oatmeal Raisin Cookies

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

  • 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.


  • 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.)


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

Oatmeal Raisin Cookies

Showing 4 of 102 Comments

  • Kentucky Red

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

  • Laura

    Oh wow!! This was my first time making oatmeal cookies, my Grandmother made another type of cookie and had leftover raisins. That had been soaking in Burbon
    These turned out amazing!!!! Thank you so much!!

  • Bobbie

    I used instant oatmeal and they turned out perfect!

  • Lisa Burford

    SUPER yummy, I used butter flavor Crisco beacause I was out of butter sticks. And only cooked up 1/3 of the dough using a large cookie scoop. I only had a little more than 1/2 cup of raisins so I used those and then I didn’t have nutmeg but I had pumpkin pie spice wich is a mixture of ginger, nutmeg, cinnamon and allspice so I used that and ground cinnamon. I used 2 cups of Bob’s organic thick cut oats and 1 cup Quaker quick 1 minute oats. They were beautiful and perfect! I took them out when the edges were golden brown and allowed them to sit on the hot cookie sheet to keep cooking a bit on the counter. My husband hates cloves and cinnamon but he loves the cookies. I will DEFINATELY make these again, next time I will add more raisins and some of them I will pit choc chips in for hubby. I took the other 2/3rds of the dough and split it in half, rolled them in logs, wrapped them in wax paper and then foil for the next time. Thanks for sharing this excellent recipe!

  • Carol Larkin

    Do you know if I should use Bicarbonate of Soda in the UK for the Baking Soda in the US/in your recipe?

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