These classic oatmeal raisin cookies are chewy, cozy, and packed with old-fashioned flavor. Sweet brown sugar, warm cinnamon, and plump raisins are folded into a hearty oat-studded dough for cookies that taste just like they came from Grandma’s kitchen. The batch makes plenty perfect for sharing, gifting, or stocking the cookie jar.
Ingredients
- 1 1/2 cups shortening (such as Crisco)
- 2 cups packed brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup water
- 2 teaspoons vanilla extract
- 6 cups quick-cooking oats (uncooked)
- 2 1/2 cups all-purpose flour
- 2 teaspoons salt
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 1/2 cups raisins
- Optional add-ins: chopped nuts, chocolate chips, or shredded coconut
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or lightly grease them.
- In a large mixing bowl, beat together the shortening, brown sugar, granulated sugar, eggs, water, and vanilla until creamy and well combined.
- In a separate bowl, whisk together the oats, flour, salt, baking soda, and cinnamon.
- Gradually add the dry ingredients to the creamed mixture, mixing just until combined and a thick dough forms.
- Fold in the raisins, and any optional add-ins like nuts, chocolate chips, or coconut if using.
- Scoop rounded tablespoonfuls of dough (or use a small cookie scoop) onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 11 minutes, then rotate the pans from front to back and switch the top and bottom racks.
- Continue baking for another 3–5 minutes, or until the edges are lightly golden and the centers look set but still soft.
- Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Enjoy warm or at room temperature. Store leftovers in an airtight container.
- Makes about 60 cookies.
Variation
- Oatmeal Raisin Nut Cookies: Stir in 1 cup chopped walnuts or pecans along with the raisins for extra crunch and flavor.
- Oatmeal Raisin Chocolate Chip: Replace half of the raisins with semisweet chocolate chips, or add 1 cup chocolate chips in addition to the raisins.
- Coconut Oatmeal Cookies: Add 1 cup sweetened shredded coconut to the dough for a chewier, tropical twist.
Cooking Notes
- Baking time may vary slightly depending on your oven and the size of your cookies, so start checking a minute or two early.
- If using dark baking sheets, the bottoms may brown faster line with parchment and keep a close eye on them.
- For more uniform cookies, chill the dough for 20–30 minutes before scooping; this helps them spread a bit less.
Serving Suggestions
- Serve warm with a cold glass of milk, hot coffee, or tea for a comforting treat.
- Pack these cookies into lunchboxes or picnic baskets they travel well and stay soft for days.
- Arrange on a platter with other cookie varieties for holidays, potlucks, or dessert buffets.
Tips
- Measure the flour by spooning it into the measuring cup and leveling off so the cookies don’t turn out too dry or cakey.
- Don’t overmix once you add the dry ingredients mix just until combined to keep the cookies tender.
- Freeze portioned dough balls on a tray, then transfer to a freezer bag. Bake from frozen, adding 1–2 extra minutes to the bake time.
Prep Time
- Prep Time: 20 minutes
- Cook Time: 14–16 minutes per batch
- Total Time: 45–55 minutes (for full batch)
Nutritional Information (Per Cookie)
- Calories: 130
- Protein: 2 g
- Sodium: 120 mg
Frequently Asked Questions
- 1. Can I use old-fashioned oats instead of quick oats?
– Yes, but the texture will be a bit heartier and chewier. If using old-fashioned oats, you may want to let the dough rest for 10–15 minutes to soften the oats before baking. - 2. How do I keep oatmeal raisin cookies soft?
– Store them in an airtight container at room temperature with a slice of bread or a few marshmallows inside; they help maintain moisture so the cookies stay soft. - 3. Can I freeze these cookies?
– Absolutely. Freeze baked cookies in a single layer, then transfer to a freezer bag for up to 3 months. Thaw at room temperature or warm briefly in the microwave. - 4. Why did my cookies spread too much or not enough?
– Too much spread can come from warm dough or too little flour; chilling the dough helps. Minimal spread often means too much flour next time, measure carefully and avoid packing flour into the cup.
Conclusion
These oatmeal raisin cookies are everything you crave in a classic homemade treat: chewy centers, crisp edges, and plenty of sweet raisins and oats in every bite. The big-batch recipe is ideal for sharing with family, friends, or coworkers and it’s endlessly adaptable with nuts, chocolate, or coconut. Bake a tray, fill the cookie jar, and savor that nostalgic, from-scratch comfort with every cookie.
Print
Made oatmeal raisin cookies
- Total Time: 45–55 minutes (active time for full batch)
- Yield: About 60 cookies 1x
- Diet: Vegetarian
Description
These classic oatmeal raisin cookies are chewy, cozy, and packed with old-fashioned flavor. Sweet brown sugar, warm cinnamon, and plump raisins are folded into a hearty oat-studded dough for cookies that taste just like they came from Grandma’s kitchen. The batch makes plenty perfect for sharing, gifting, or stocking the cookie jar.
Ingredients
Scale
- 1 1/2 cups shortening (such as Crisco)
- 2 cups packed brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup water
- 2 teaspoons vanilla extract
- 6 cups quick-cooking oats (uncooked)
- 2 1/2 cups all-purpose flour
- 2 teaspoons salt
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 1/2 cups raisins
- Optional add-ins: chopped nuts, chocolate chips, or shredded coconut
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or lightly grease them.
- In a large mixing bowl, beat together the shortening, brown sugar, granulated sugar, eggs, water, and vanilla until creamy and well combined.
- In a separate bowl, whisk together the oats, flour, salt, baking soda, and cinnamon.
- Gradually add the dry ingredients to the creamed mixture, mixing just until combined and a thick dough forms.
- Fold in the raisins, and any optional add-ins like nuts, chocolate chips, or coconut if using.
- Scoop rounded tablespoonfuls of dough (or use a small cookie scoop) onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 11 minutes, then rotate the pans from front to back and switch the top and bottom racks.
- Continue baking for another 3–5 minutes, or until the edges are lightly golden and the centers look set but still soft.
- Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Enjoy warm or at room temperature. Store leftovers in an airtight container.
- Makes about 60 cookies.
Notes
- Rotating the pans halfway through baking helps the cookies bake evenly and avoid hot spots in the oven.
- The cookies will firm up as they cool, so take them out when the centers are just set for a chewier texture.
- If your raisins are very dry, soak them in warm water for 10 minutes, then drain and pat dry before adding to the dough.
- This recipe makes a large batch perfect for holidays, bake sales, or freezing extras for later.
- Prep Time: 20 minutes
- Cook Time: 14–16 minutes per batch
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 11 g
- Sodium: 120 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g (if using trans-fat-free shortening)
- Carbohydrates: 19 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 10 mg
Keywords: oatmeal raisin cookies, chewy oatmeal cookies, classic cookie recipe, large batch cookies, homemade cookies
