Old Fashioned Oatmeal Raisin Cookies
Soft and chewy old fashioned oatmeal raisin cookies are delicious and easy to make! Loaded with warm cinnamon spice, sweet raisins and a thick oat texture, your family will love these moist homemade cookies.
A classic never goes out of style and this old fashioned oatmeal raisin cookies recipe is not only timeless but simply delicious! With a soft, chewy texture and some walnuts for crunch they have a signature homemade flavor that just can’t be beat.
Warm cinnamon adds the best flavor just like in these cinnamon cookies and soaking your raisins in boiling water ensures that these cookies stay nice and moist!
Another reason to love these oatmeal cookies is that they are easy to customize! Mix in what you like and they always turn out great. Other classic cookies we love to make include sugar cookies, butter cookies and chocolate chip cookies!
Table of Contents
Why You’ll Love these Cookies
- Soft, sweet and chewy: Moist and chewy centers with slightly crisp edges make these the best!
- Warm flavor: Cinnamon adds a comforting warm taste!
- Easy to make: The dough takes only 15 minutes to prep, then chill for 30 to 60 minutes and bake!
- Nostalgic: These soft oatmeal cookies with raisins taste just like they came out of Grandma’s kitchen!
Recipe Ingredients
Oatmeal raisin cookies are made with basic ingredients which is one more reason to love them!
- All purpose flour: Adds structure to the cookie dough.
- Salt: Just a pinch enhances all the other flavors in the cookie.
- Baking soda: A leavening agent for lift and rise.
- Cinnamon: Adds a soft warm flavor.
- Butter: Use salted butter that has been softened to room temperature.
- Granulated sugar: Adds a sweet taste and gives the cookies those signature crisp edges.
- Vanilla extract: Pure vanilla extract for best taste.
- Egg: This helps bind the cookie ingredients together.
- Oats: Old fashioned rolled oats add the best texture in this oatmeal cookie recipe.
- Milk: Use 2% or whole milk for a richer flavor.
- Raisins: Adds sweetness and texture to these chewy oatmeal cookies.
- Chopped walnuts: Gives these cookies a nice crunch! Feel free to omit for nut allergies.
How to Make Old Fashioned Oatmeal Raisin Cookies
Dry ingredients: In a medium sized bowl whisk together the flour, salt, baking soda and cinnamon then set aside.
Raisins: Soak the raisins in boiling water for 10-15 minutes, then drain well.
Wet ingredients: In a large bowl or stand mixer cream the butter and sugar together for 2-3 minutes. Beat in the vanilla, then the egg next and finally the oats. Mix to combine then add the milk and mix again.
Combine ingredients then chill dough: Add the dry ingredients to the wet ingredients and combine. Then on low speed add the raisins and walnuts and mix just until combined. Cover the bowl with plastic wrap and chill dough for 30-60 minutes.
Bake: Line 2 baking sheets with parchment paper then place golf sized cookie dough balls on the sheet and bake for 10-15 minutes at 350 degrees F until lightly browned. Cool for 10 minutes on the baking sheet then move to a wire rack to cool completely. Enjoy!
Substitutions and Variations
- Nutmeg: Replace ¼ teaspoon of the cinnamon with nutmeg for even more warm spice.
- Brown sugar: For an ever moister cookie, replace part of your white sugar with brown sugar.
- Dried fruit: Instead of raisins try dried cranberries, Craisins or any other dried fruit!
- Chocolate chips: Make oatmeal chocolate chip cookies instead by replacing the raisins for chocolate chips!
- Oatmeal cream pie: Add some buttercream frosting and sandwich two cookies together like I do in these viennese cookies.
Tips for the Best Oatmeal Raisin Cookies
- Butter: If you use unsalted butter then add ¼ teaspoon of salt.
- Soft raisins: Soak the raisins in boiling water for 15 minutes and then drain well. This solves any clumpy raisins from the box and adds to a softer cookie texture. If you don’t have time to soak them, break up the raisin clumps, by wetting your hands with warm water and breaking the raisins apart.
- Don’t over bake: For soft cookies, don’t over bake your cookies. Only bake them until lightly browned on the edges and still soft in the center.
- Room temperature ingredients: Softened butter and a room temperature egg will incorporate into the cookie dough better.
- Cookie scoop: Use a medium sized cookie scoop or ice cream scoop for evenly sized cookies.
- Flatter cookies: If you would like your cookies to spread a bit more, press on the tops of them lightly before baking.
FAQs
How do you fix hard and dry raisins?
I recommend that you soak your raisins in warm water for 10-15 minutes then drain them before adding them to your cookie dough. This not only rehydrates them but makes them nice and plump which adds moisture and results in a softer cookie texture.
How do you know when oatmeal raisin cookies are done?
To avoid crunchy cookies, remove cookies from the oven when the edges start to turn brown. The middle of the cookies should still appear soft.
Can I use instant oats instead of old fashioned oats?
It is not recommended to use instant oats. The cookie texture will change as well as baking time.
Can I use shortening instead of butter?
This may work although I have not tested it. You can substitute Crisco shortening on a 1:1 basis for butter. Your cookies will be more plump and lighter in texture.
Can I freeze the cookie dough?
Yes! Place your cookie dough balls on a parchment lined baking sheet and freeze 1-2 hours until firm. Transfer them to a freezer safe container and store them for up to 3 months. When ready to bake, remove from the freezer and bake from frozen adding a few minutes to the baking time.
Storage Instructions
Your oatmeal raisin cookies can be stored in an airtight container for up to a week. Add a piece of bread to the container to help your cookies stay softer longer!
Freeze cooked and cooled cookies in a freezer bag or airtight container for up to 2 months. Thaw and then enjoy.
More Cookie Recipes to Try
- Crunchy Chocolate Chip Cookies
- Gingerbread Cookies
- Double Chocolate Chip Drop Cookies
- Soft Lemon Cookies
- Brown Sugar Pecan Cookies
Old Fashioned Oatmeal Raisin Cookies
Equipment
- 2 baking sheets
- hand beater or stand mixer
- mixing bowls
Ingredients
- 1 cup all purpose flour
- 1 pinch salt
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- 6 tablespoons butter (softened)*
- â…” cup granulate sugar
- 1 teaspoon vanilla extract
- 1 large egg (room temperature)
- 1 cup rolled oats
- 2 tablespoons milk (2% or whole milk)
- â…” cup raisins**
- ½ cup coarsely chopped walnuts
*If you use unsalted butter then add ¼ teaspoon of salt.
**Soak the raisins in boiling water for 15 minutes then drain well.
Instructions
- In a medium bowl whisk together the flour, salt, baking soda and cinnamon. Set aside.
- In a large bowl or stand mixer cream the butter and sugar for 2-3 minutes. Then beat in the vanilla, then beat in the egg, add the oats and mix to combine, add the milk and combine, then add the dry ingredients and combine. On low speed add the raisins and walnut, mix just until combine. Cover the bowl with plastic wrap and chill for 30-60 minutes.
- Pre-heat oven to 350F/180C. Line 2 baking sheets with parchment paper.
- On prepared baking sheet, place golf size balls of cookie dough. Bake for 10-15 minutes until very lightly browned. Let cool 10 minutes on the baking sheet then move to a wire rack to cool completely. Enjoy!
Another great recipe- thank you. Although I do a lot of baking, I typically don’t make oatmeal cookies as I haven’t found a recipe that worked well for me. So glad I tried this recipe – it was great. A definite keeper. Thanks again.
Hi Doreen, Thank you very much! Enjoy the cookies! 😀