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+ servings
9 homemade oatmeal cookies next to white flowers
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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 eate after school with a nice glass of milk
Prep Time20 mins
Cook Time13 mins
Total Time33 mins
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


  • 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.
    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


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.  


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