Oatmeal Raisin Cookies

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

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 Cooling on Rack

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
  • 1/2 cup plus 2 Tbsp granulated sugar
  • 2 large eggs
  • 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:

Oatmeal Chocolate Chip Cookies

Grandma's Oatmeal Cookies

Making Oatmeal Raisin Cookie Batter

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise

181 Comments / Reviews

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Did you make it? Rate it!

  1. Aly

    I made half the recipe and turned it great! I maybe could have left them in a minute longer after the edges browned

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  2. Susan

    These are soooooo delicious. I’ve made many oatmeal Raisin Cookie recipes. This are tops. I made them using the butter not crisco. I didnt change a thing. (Doesn’t seem right)Baked at 350 degrees for 12 minutes. They looked exactly like the photo and tasted better than they looked 5-6 people said they were the best I ever made. Try them you won’t be sorry!

    xxxxxyyyyy

  3. Sharon

    First time baking Cookies! Recipe is great. I let mine cook for 18 minutes for an added crunch. Yum! Rave reviews at the office bake off.

    xxxxxyyyyy

  4. Bernadette Coppola

    Best oatmeal cookie EVER!

    xxxxxyyyyy

  5. Lena

    Great cookie! Mine spread A LOT and needed 15 mins of bake time. But by the 3rd round in the oven I had figured it out.

    xxxxxyyyyy

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