When you’re craving that warm, old-fashioned, oatmeal raisin cookie, this is your recipe. These cookies are so easy to whip up, they give you that good old-fashioned flavor and are perfect for an afternoon snack with a glass of milk.
There is nothing like a cookie made from scratch making your entire house smell like pure joy. Be sure to try out my Old Fashioned Sugar Cookies, Chewy Molasses Cookies, and these delicious Chocolate Chip Cookies with Caramel & Pretzels.
Can’t you just imagine the aroma of fresh-baked cookies filling up your house? I can smell them already! Go ahead and get that glass of milk ready because you’re going to want to dunk one of these delicious warm oatmeal cookies in it.
These Old Fashioned Oatmeal Cookies are soft, chewy, spiced to perfection, filled with juicy raisins, and ready for you to take a bite. They are perfect with an afternoon cup of coffee for yourself, while you allow your kids to indulge in an after-school treat with some milk. They will take you back to grandma’s house and everybody is happy!
What you’ll need
- butter: Salted butter is great for baking but unsalted also works well for this recipe. Be sure to set this out ahead of time so that it is at room temperature.
- sugar: You will use both granulated and brown sugar for the perfect sweetness.
- egg: The egg is going to act as a binding agent to hold all the ingredients together and will also keep your cookies moist.
- flour: All-purpose flour is all you need here.
- salt: trust me, you need a little salt in all homemade cookies.
- baking soda: This is going to help give you a nice soft and fluffy cookie.
- spices: I like to use cinnamon, ginger, and nutmeg to give you that good old-fashioned flavor.
- oats: You’ll be using a combination of old-fashioned oats and quick oats. Be sure to stay clear of instant oatmeal.
- raisins: Any brand will work great just don’t use some that are really dry.
Why are my cookies hard?
This is probably due to overmixing. Once you add the four 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.
Can I freeze this cookie dough?
Yes, you can! To freeze the dough for later, scoop onto the cookie sheet (don’t worry about spacing them), and place the cookie sheet in the freezer for 2 hours. Place the frozen balls of dough into a freezer bag and store for up to one month. Bake at 375 for 14-15 minutes.
I love oatmeal cookies, but I don’t prefer raisins. Is there an alternative for raisins?
Another great option for a soft and chewy oatmeal cookie is my White Chocolate Cranberry Cookies.
Try out more delicious homemade cookies
- Soft & Thick Chocolate Chip Cookies
- Cut Out Sugar Cookies
- Strawberry Lemonade Cookies
- Classic Peanut Butter Cookies
- Almond Ginger Cookies
Old Fashioned Oatmeal Raisin Cookies
- Baking Sheet
- Electric Mixer
- 1/2 cup butter at room temperature
- 1/4 cup granulated sugar
- 1/2 cup plus 3 tablespoons brown sugar packed
- 1 egg
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- 3/4 cup old fashioned oats
- 3/4 cup quick oats not instant oatmeal
- 1 1/2 cups raisins
- Preheat oven to 375 with two racks: one in the upper middle position and one in the lower middle. Prepare two bakinf sheets with parchment paper or generously spray with non-stick cooking spray.
- 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.
- 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.
- 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 for 12-14 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.