Oatmeal Raisin Cookies

Soft and chewy, old fashioned Oatmeal Raisin Cookies with a hint of cinnamon and nutmeg! Delicious, homemade cookies like you enjoyed in childhood!

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Soft and chewy, old fashioned Oatmeal Raisin Cookies with a hint of cinnamon and nutmeg! Delicious, homemade cookies like you enjoyed in childhood!

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There’s not much to say when it comes to Oatmeal Raisin Cookies. You either love them or you hate them.

If you’re my kids, you hate them. You expect to bite into one and have it be chocolate chips, only to be surprised by a chewy raisin.

Me? I love them. I love the chewiness. I love the cinnamon. I love the hint of nutmeg. The delicious raisins (or even a chocolate covered raisin is fantastic…although man, that REALLY throws the kids off)!

Soft and chewy, old fashioned Oatmeal Raisin Cookies with a hint of cinnamon and nutmeg! Delicious, homemade cookies like you enjoyed in childhood!

I use butter flavored Crisco in my recipe. I think it gives these cookies the perfect texture. If you’re going to use butter instead (because I know there are some of you who will ask), just know that your texture will be different. They will be a little flatter (as they will spread more in the oven). I would chill the dough before using it, personally, to help combat the spreading if using butter (for 8-24 hours!).

Or follow my recipe exactly for the perfect, old fashioned Oatmeal Raisin Cookie. ENJOY!

Soft and chewy, old fashioned Oatmeal Raisin Cookies with a hint of cinnamon and nutmeg! Delicious, homemade cookies like you enjoyed in childhood!

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Oatmeal Raisin Cookies

Yield: 5 dozen

Prep Time: 15 minutes

Cook Time: 11-13 minutes

Soft and chewy, old fashioned Oatmeal Raisin Cookies with a hint of cinnamon and nutmeg! Delicious, homemade cookies like you enjoyed in childhood!

Ingredients:

  • 1 1/2 cups butter flavored Crisco
  • 2 cups light brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2/3 cup milk
  • 2 tsp vanilla extract
  • 3 cups all-purpose flour
  • 3 cups quick cook oats
  • 1 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 2 Tbsp cinnamon
  • 1/2 tsp nutmeg
  • 3 cups raisins

Directions:

  1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
  2. In a large mixing bowl, beat Crisco, sugars, egg, milk and vanilla until creamy. Add in flour, oats, baking soda, salt, cinnamon, and nutmeg. Beat until blended.
  3. Fold in raisins.
  4. Drop by large tablespoon (I use this cookie scoop) onto baking sheet. Bake for 11-13 minutes. Cool on wire rack. Store in airtight container for up to 5 days. ENJOY
*If you want to freeze the cookie dough, drop by tablespoons onto cookie sheet. Freeze for 30 minutes. Place partially frozen dough balls in a freezer safe ziploc bag and store until ready to bake. Add a few minutes to baking time if baking from frozen. ENJOY.

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If you love today’s cookie recipe…here are a few of my favorites…

maple-iced-oatmeal-cookies-2

Maple Iced Oatmeal Cookies: just like the classic store bought, only BETTER!

oatmeal-chocolate-chip-cookies-2

Oatmeal Chocolate Chip Cookies: for those of you who can’t “do” raisins!

Little Debbie Oatmeal Cream pies from www.shugarysweets.com

Oatmeal Cream Pies: copycat Little Debbie recipe you’re going to LOVE!

Soft and chewy, old fashioned Oatmeal Raisin Cookies with a hint of cinnamon and nutmeg! Delicious, homemade cookies like you enjoyed in childhood!

**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

17 comments on “Oatmeal Raisin Cookies”

  1. Mir

    That’s why I default to oatmeal chocolate chip a bunch. It’s a compromise for anyone not wanting a chewy raisin!
    I bet the shortening really makes a difference, so I would never tinker with perfection. We want our cookies nice and thick!

  2. Love these without a doubt! I’m all for the raisins 🙂 

  3. I’d take an oatmeal raisin cookie over a choc chip cookie any day! LOVE them. Love. I have an oatmeal choc chip cookie that does very well on my blog because I know tons of people hate raisins, which I don’t get, but hey, give them chocolate chips then and I will keep the raisins 🙂 These look great!

  4. I love all cookies equally. Well, maybe not all, but definitely chocolate chip and oatmeal raisin. They’ve just got different vibes, but equally delish 🙂

  5. Diane Pyburn

    I make a similar cookie but add in coconut shreds and English walnuts. yummy!

  6. I love a good oatmeal raisin cookie! Yours look perfect!

  7. Vickie

    Thanks for sharing this recipe Aimee. I do have a question. A lady in our church who has many years ago deceased, used to make the best oatmeal raisin cookie I have ever had. Many of us had her recipe and none of us could duplicate her cookie. I have often wondered if she soaked the raisins before adding them to her dough. I see your recipe does not call for pre-soaking the raisins-is this a step that is considered something bakers should just know to do, and I along with many others in my church also didn’t know?

  8. Vickie

    Thanks Aimee and Abby! Soaking the raisins was the only idea I could come up with that her cookies were so much better than any of us who had used her recipe. I had never tried that, and seeing this recipe reminded me of those cookies. Like I said, I wondered if this was one of those things that experienced cooks/bakers took to assume everyone knew they should do! Thank you both for helping to clarify! Have always used Sun Maid but don’t think I have seen organic! Will try soaking them, probably in apple cider, to plump them if I feel they are not plump enough!

  9. Janet

    Since I unfortunately despise raisins in anything, I would use Craisins. I’ve used Craisins as a replacement for raisins, and they are delish! Your recipe (using Craisins of course) would surely be excellent. By the way, your blog and recipes keep me coming back for more. Thanks!

  10. Aimee

    Yum! I have been craving oatmeal raisin cookies, so I decided to try yours. (Thought it was a sign that we share the same first name ! 🙂 ) They hit the spot. I am curious, the package of raisins I bought had about a cup of raisins left, do you think it would alter the recipe too much if I added the rest of them? I personally like a ton of raisins, but did not know if adding more would throw the recipe off. Thanks again for the recipe, can’t wait to try some of your others!

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