Oatmeal Raisin Cookies

Old fashioned Oatmeal Raisin Cookies are the equivalent of dessert comfort food. These oatmeal cookies are loaded with sweet chewy raisins and the scratch made cookie dough can be made in advance, too. Keep it tightly chilled in the refrigerator and you can bake a batch of fresh Oatmeal Raisin Cookies when you’re in the mood for a sweet fix.

Easy Oatmeal Raisin Cookies Recipe

I love cookies in all flavors but, oatmeal raisin cookies take me back to my childhood. I know there are many package prepared mixes for these cookies, but baking anything from scratch is the only way to go to show the love and they come with the bonus of nostalgia at no additional cost.

Checkout this quick list of ingredients to make old fashioned Oatmeal Raisin Cookies Recipe: (Scroll down for full printable recipe card.)

• Flour – All purpose flour forms the base of the cookies dough.
• Quick Oats – Quick cooking oats give the cookies a chewy texture. (not instant oats)
• Leavening – Baking powder, baking soda and salt give lift to the dough while baking.
• Spices – Ground cinnamon and ground nutmeg for a hint of spice.
• Raisins – Classic raisins give the cookies their signature flavor.
• Butter – Salted or unsalted butter for richness.
• Sugar – Granulated sugar and light brown sugar for sweetness.
• Flavoring – Vanilla extract for added flavor.
• Whole Eggs – Large eggs bind the cookie dough.

How to Make the Best Oatmeal Raisin Cookies Recipe

• Creamed Ingredients – Using an electric mixer cream together the butter, both sugars and vanilla.
• Add Eggs – Add the eggs one at a time beating well after each addition.
• Dry Ingredients – Use a whisk to sift together the flour, salt, cinnamon, baking powder, baking soda and nutmeg.
• Combine – Turn the mixer to low and gradually add the sifted flour mixture to the wet ingredients beating just until fully combined. Scrape the sides of the bowl as needed.
• Add Oats and Raisins – Use a large spoon or non-stick spatula and mix in the oats and raisins into the mixture until fully distributed in the dough.
• Chill – Chill the dough for 1-2 hours.
• Scoop – Divide the dough using a medium scoop or tablespoon. Place the cookie dough at least 2-inches apart to allow for spreading.
• Oven – Bake in a preheated 350°F oven per the recipe until golden brown.
• Cool on the pan for 3 minutes then move to a cooling rack to cool completely.

Kitchen Equipment to Make Southern Oatmeal Raisin Cookies

• A stand mixer or a hand mixer.
• Large bowl and medium bowl.
• Measuring cups and spoons.
• Balloon whisk for sifting ingredients.
• Rubber spatula and cookie scoop or ice cream scoop to form the dough balls.
• Baking sheet pans and cookie spatula.
• Wire rack for cooling the cookies.

Recipe Variations, Tips and Substitutions

• Raisins – I use classic raisins in this recipe, but you can use golden raisins, if preferred.
• Cranberries – You could use craisins in place of classic raisins.
• Sugar – You could use dark brown sugar for a stronger molasses flavor.
• Mix-Ins – You could add chocolate chips, pecans or walnuts to the cookie dough.
• Chill the Dough – For this cookie dough I recommend that you chill the dough in the refrigerator before baking to allow the butter in the dough to solidify and firm. This will allow the butter to slowly melt while baking and the cookies will spread less.
• Space the Cookies for Spreading – It’s always important when baking cookies to allow space between the cookie dough for the spreading that will naturally happen.
• Adjust the Size – You can make these old fashioned oatmeal raisin cookies any size you like. Smaller cookies will bake more quickly and larger cookies will take longer to bake. Adjust the bake time accordingly.

Storage and Leftovers

• Refrigerated Cookie Dough – If you use the freshest of dairy products this unbaked cookie dough can be kept in the fridge tightly sealed in an airtight container for up to one week. This is handy for giving you the luxury of baking warm fresh cookies whenever your heart desires.
• Leftovers – Store baked Oatmeal Raisin Cookies in an airtight container at room temperature for up to 5 days.
• Freezing Baked Cookies – You can freeze baked cookies for up to 2 months.
• Freezing Cookies Dough – You can freeze the cookie dough for up to 3 months.
• Freezer Tips – When preparing to freeze the dough, divide using a scoop into single cookie dough balls and flash freeze on a sheet pan lined with parchment paper. Once frozen, pop the dough balls into a bag for storing in the freezer. When doing this, you can bake cookies from frozen adding a few minutes to the baking time.

More Easy Cookie Recipes to Make

Cookie baking is a regular occurrence at our house and never limited just to the holidays. If you love baking cookies, add these recipes to your baking plans:

• Loaded Butterscotch Toffee Pecan Cookies are a bonafide treat.
• These no bake Chocolate Peanut Butter Oatmeal Cookies have one thousand names and they all spell delicious.
• Loaded Oatmeal Chocolate Chip Cookies feature chopped pecans for added texture and flavor.
• These Pumpkin Cheesecake Cookies are a specular option for your fall baking.
• Buttery Pecan Cookies never last long in our cookie jar.
• Cutout Cream Cheese Sugar Cookies can be made into any shape depending on the occasion or holiday you’re celebrating.
• Chocolate Chocolate Chunk Pudding Cookies are for the chocolate lovers in your life.
• Easy Cookie Icing from Southern Living.

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Helpful Kitchen Items:

• Mixing Bowls
• Baking Sheets
• Measuring Set
• Mixer