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