Oatmeal Raisin Cookies

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So, my favorite cookies in the whole wide world are these oatmeal raisin cookies. Could 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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  • 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 overbake these cookies. The edges should be brown, but the rest of the cookie should be very light in color.

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
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon freshly grated nutmeg
  • 1 teaspoon cinnamon
  • 2 large eggs, well beaten
  • 1 Tbsp vanilla
  • 3 cups rolled oats (We use Quaker Quick or Old Fashioned. Do NOT use instant.)
  • 1 1/2 cups raisins
  • 1/2 cup chopped walnuts (optional)

Method

1 Pre-heat oven to 350 degrees. Grease two large cookie sheets or line with Silpat, parchment paper or waxed paper.

2 In a large mixing bowl, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes. Beat in eggs. Add vanilla.

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

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

5 Bake until cookie edges turn golden brown, 10-12 minutes. 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

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Showing 4 of 102 Comments

  • Kim Brant-Lucich

    I used gluten free flower and the consistency was not right. I also thought the recipe was way too sweet, so maybe a little less sugar. I would leave out the nutmeg also. Honestly, I think the recipe under the lid on quaker oats is still the best.

  • 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!

  • Maggie

    This recipe is terrible. I’m shocked so many people thought these were delicious. Store bought oatmeal raisin cookie dough is better than this recipe. Did everything as the recipe said and they tasted absolutely disgusting. Do yourself a favor, use a different 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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