Old Fashioned Oatmeal Raisin Cookies

close up view of oatmeal raisin cookies on a plate

3.67 from 3 votes

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 Time20

Cook Time13

Total Time33

Course: Dessert

Cuisine: American

Keyword: after school cookie recipes, oatmeal raisin cookies, old fashioned oatmeal raisin cookies

Servings: cookies

Calories: 59kcal

Author: Katie

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

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

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, straight from frozen.

Nutrition