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Old Fashioned Oatmeal Raisin Cookies

When you just want an oatmeal raisin cookie that's soft and chewy. This recipe is destined to be eaten after school with a nice glass of milk


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.

cooling rack of cookies next to wildflower vase

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.

❤️ Why you’ll love this recipe

  • They’re easy to make: simple ingredients, no chilling, nothing complicated
  • They’re the perfect recipe for when you’re craving a classic cookie. These are just right.
  • They’re packed with flavor and texture, thanks to the addition of oats, raisins, and warm spices. You can enjoy these cookies after school: with a cold glass of milk, or as an anytime snack.

This is an overview of the ingredients. You’ll find the full measurements and instructions in the printable recipe at the bottom of the page.

ingredients on counter

You’ll need the following for these classic cookies:

  • butter 
  • granulated sugar
  • brown sugar 
  • egg
  • all-purpose flour
  • salt
  • baking soda
  • cinnamon
  • ginger
  • nutmeg
  • old-fashioned oats
  • quick oats (not instant oatmeal!)
  • raisins

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  • Baking Sheet
  • Electric Mixer (hand mixer or stand mixer)

🍴Instructions

Step One: 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.

Step Two: Make the dough

metal mixing bowl with dough

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.

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.

Step three: Bake

scooped dough before and after baking

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.

🔍 FAQs

Can I substitute all quick oats or all old-fashioned oats?

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!

Why do my cookies look underbaked?

That’s normal! Only the edges will be browned. They will firm up as they cool.

Why are my cookies flat?

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 got too soft.)

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.

👩🏻‍🍳 Expert tips

  • Make sure to use parchment paper or non-stick cooking spray on your baking sheet to avoid sticking.
  • Start with room temperature ingredients. Take the butter and eggs out of the fridge an hour or so before starting.
  • To freeze the dough for later, scoop it onto the cookie sheet (don’t worry about spacing them), and place the cookie sheet in the freezer for 2 hours. Once they are frozen, transfer the balls of dough into a freezer bag and store them for up to one month.

📘 Related Recipes

🍅 make it along with me

Follow along step by step. The slides will turn every 7 seconds, or you can click ahead.

📖 Here’s the recipe

white plate with 12 cookies
4.73 from 18 votes

Old Fashioned Oatmeal Raisin Cookies

Print Recipe
When you just want an oatmeal raisin cookie that's soft and chewy. This recipe is destined to be eaten after school with a nice glass of milk
Prep Time:20 mins
Cook Time:13 mins
Total Time:33 mins
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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

Instructions

  • 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.
  • 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.
    mixing bowl with beaten sugar and butter
  • 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.
    oatmeal raisin cookie dough in metal mixing bowl
  • 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.
    scoops of cookie dough on parchment lined sheet
  • 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.
    fully baked cookies on parchment lined baking sheet

Notes

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.
For another soft and chewy oatmeal cookie, try white chocolate cranberry cookies.  

Nutrition

Calories: 59kcal | Carbohydrates: 13g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 66mg | Potassium: 86mg | Fiber: 1g | Sugar: 2g | Vitamin A: 15IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg
Course: Dessert
Cuisine: American
Keyword: after school cookie recipes, oatmeal raisin cookies, old fashioned oatmeal raisin cookies
Servings: 30 cookies
Calories: 59kcal
Author: Katie Shaw
Did you make this recipe?Tag me @heartscontentfarmhouse so I can see!
signature with strawberries

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