Old Fashioned Oatmeal Raisin Cookies {Super Soft}
This is your recipe when you’re craving a soft, chewy, old-fashioned oatmeal raisin cookie. These cookies are easy to make and perfect for an afternoon snack with a glass of milk. You’ll love these because there’s no rolling, chilling, or weird ingredients. I promise they are the softest cookies ever, with just the right amount of spices and plenty of raisins. There’s nothing like a batch of cookies made from scratch to make your whole kitchen cozy and happy.
Cookies are one of my favorite things to bake. They’re easy, fun, and all my kids love them. Well, except for the picky eater child who doesn’t like raisins. You can’t please everyone.
Ingredients and Tools You’ll Need
This recipe calls for two types of oats and you really do need both. The combination of old-fashioned and quick oats gives the perfect chewy texture. If you only use one type of oats, you’ll have a different texture. And you will want to use the mixer for the butter, sugar, and eggs.
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- ½ cup butter at room temperature
- ¼ cup granulated sugar
- ½ cup plus 3 tablespoons brown sugar packed
- 1 egg
- ¾ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- ¾ cup old-fashioned oats
- ¾ cup quick oats, NOT instant oatmeal
- 1 ½ cups raisins (golden raisins work well too)
How to Make Old Fashioned Oatmeal Raisin Cookies
Prep. Preheat the oven to 375 degrees using two oven racks: one in the upper-middle position and one in the lower-middle position. Place two baking sheets on the oven racks: one on the top rack and one on the bottom rack. Make sure to use parchment paper or non-stick cooking spray to avoid sticking.
Beat. Beat the butter, sugar, and eggs together in a bowl with an electric mixer for about 3-5 minutes or until they are fluffy and lightened in color.
Add dry ingredients and raisins. Combine the dry ingredients (flour, baking soda, salt, cinnamon, ginger, nutmeg, and both types of oats) in a separate mixing bowl. Add them to the butter mixture one-third at a time, mixing on medium-low until just combined. Scrape down the bowl and beat again for a few seconds. Add the raisins and stir by hand or with the mixer on its lowest speed.
Bake. Form one tablespoon-sized balls of cookie dough and place them on the prepared baking sheets. They will spread during baking, so make sure to place them at least an inch and a half apart from each other.
Bake the cookies for 12-14 minutes or until they are golden brown. If you want them to be extra crispy, bake them for a few more minutes. Once they are done, remove them from the oven and let them cool on a wire rack.
Storage Instructions
The best way to store cookies is in an airtight container. You can keep them at room temperature for up to five days, or in the freezer for up to one month. If you’re storing them in the freezer, make sure to place them in a freezer bag.
There’s no need to reheat them before eating them. However, if you want to enjoy them warm, you can reheat them in the microwave for a few seconds.
What to Serve with Oatmeal Raisin Cookies
Make It Your Own
Here are a few ways to change it up.
- Swap the fruit: Replace raisins with raisinettes (chocolate covered raisins), dried cranberries, cherries, or chopped dried apricots for a different flavor profile.
- Add nuts: Mix in 1/2 cup of chopped walnuts or pecans for crunch.
- Chocolate addition: Add 1/2 cup of chocolate chips if you want to bridge the gap between classic oatmeal and chocolate chip cookies.
Questions and Troubleshooting
Yes, if you only have one type you can use just that. I prefer the blend or mostly old-fashioned oats. Don’t use instant oatmeal, whatever you do!
That’s normal! Only the edges will be browned. They will firm up as they cool.
This can happen if your butter is a bit melted instead of softened. If your dough seems very wet, chill it in the fridge for an hour. (You shouldn’t need to do this unless your butter gets too soft.) Also, make sure you use the electric hand mixer instead of mixing by hand.
This is probably due to overmixing. Once you add the flour, you want to mix slowly only until everything is just combined. No need to mix any longer as this produces more gluten, which can produce tough cookies.
Related Recipes
Printable Recipe
Old Fashioned Oatmeal Raisin Cookies
Equipment
- Baking Sheet
- Electric Mixer
Ingredients
- ½ cup butter at room temperature
- ¼ cup granulated sugar
- ½ cup plus 3 tablespoons brown sugar packed
- 1 egg
- ¾ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- ¾ cup old fashioned oats
- ¾ cup quick oats not instant oatmeal
- 1 ½ cups raisins
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Instructions
- Prep. Preheat the oven to 375 with two racks: one in the upper-middle position and one in the lower middle. Prepare two baking sheets with parchment paper or generously spray with non-stick cooking spray.
- Wet ingredients. Beat the butter, sugar, and eggs in a large mixing bowl with an electric mixer on medium speed for about 3-5 minutes, or until fluffy and slightly lightened in color.
- Dry ingredients. Combine the dry ingredients (flour, baking soda, salt, cinnamon, ginger, nutmeg, and both types of oats) in a separate mixing bowl. Add them to the butter mixture 1/3 at a time, mixing on medium-low until just combined. Scrape down the bowl and beat again for a few seconds. Add the raisins and stir by hand or with the mixer on its lowest speed.
- Shape. Scoop cookie dough into one tablespoon-sized balls and place on the prepared baking sheets. They will spread during baking, so place them at least an inch and a half apart.
- Bake Bake for 11-14 minutes, until the edges are golden brown. For crispier cookies, bake a few more minutes. Remove cookies to a wire rack to cool. Store in an airtight container for up to five days.
Notes
Nutrition
By Katie Shaw
Katie shares simple, reliable recipes from her home in Virginia, where she lives with her husband, three daughters, a chocolate lab, and over thirty chickens.
Good cookies. For a change trade raisins for Raisinettes – chocolate covered raisins….
Hi Katie, May I ask what would happen if I used only the old fashioned oats in this cookie? I don;t eat oatmeal and therefore have no need of the instant kind. Thanks for all you do!
Hi John, I think they’d be fine. A lot more texture, but there’s nothing wrong with that 🙂
They tasted good but were flat…..I had to hand mix, not sure if this would’ve had an effect?
yes diane that will have an effect… a mixer will help the butter cream and give them more height 🙂
Scrumptious! My husband’s favorite cookie!