★★★★★

The BEST, soft and chewy, Oatmeal Raisin Cookies Recipe

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

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)!

How to make 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!

STEP 1: Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper. Set aside.

STEP 2: In a large bowl, combine butter flavored crisco, sugar, brown sugar, egg, milk, and vanilla extract.

STEP 3: Add in the dry ingredients: flour, oats, baking soda, salt, cinnamon, and nutmeg. Beat until blended. Fold in RAISINS.

PRO TIP: You can swap out the raisins for chocolate chips if you prefer!

STEP 4: Drop by large tablespoon onto parchment paper lined cookie sheet.

STEP 5: Bake for 11-13 minutes. Remove and cool completely on wire rack.

How to store Oatmeal Raisin cookies

Store in airtight container at room temperature for up to 5 days.

You can freeze Oatmeal Raisin Cookies too! Slide baked cookies into ziploc freezer bag and squeeze out excess air. Store in freezer for up to 3 months.

Thaw at room temperature overnight and enjoy.

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

Freezing Cookie Dough

Whether I’m making perfect chocolate chip cookies or snickerdoodles, freezing cookie dough is something I do every time.

Why not double the cookie recipe and freeze half the dough? Or if today’s recipe is too much for your family, freeze some!

Of course you can freeze the baked cookies, but have you ever frozen cookie dough balls instead?

Line a metal cookie sheet with parchment paper or foil. Drop cookie dough balls onto pan and freeze for 30 minutes.

Remove cookie dough from freezer and slide partially frozen cookie dough balls into freezer safe ziploc container (in a single layer).

Label ziploc with type of cookie and baking time.

Return to freezer.

When ready to bake, just place frozen cookie dough balls 1 1/2 inches apart on cookie sheet. Bake according to recipe directions. You may need to add a couple minutes for frozen dough.

Now you can have fresh baked cookies ANYTIME.

Tips for Chewy Oatmeal Raisin Cookies Recipe

  • 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!).
  • Use fresh raisins. If you start with stale raisins, you’ll end with stale raisins.

Here’s why my cookies are the BEST:

  • Soft and Chewy middle
  • Slight crunch to the outside and edges
  • Cinnamon and Nutmeg spiced
  • No Chill time

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

Easy Oatmeal Raisin Cookie substitutions

Of course you could easily swap out the raisins for chocolate chips and make Oatmeal Chocolate Chip Cookies. Still soft and chewy oatmeal cookies, but without the raisins!

You can also use dried cranberries instead of raisins if you’d prefer, and add in some white chocolate chips. YUM.

Ingredient List for Oatmeal Cookie Recipe

  • Butter Flavored Crisco (or Unsalted Butter)
  • Light brown sugar
  • Granulated sugar (sometimes called White Sugar)
  • Large eggs
  • Milk
  • Vanilla extract
  • All-purpose flour
  • Quick cook oats
  • Baking soda
  • Kosher salt
  • Cinnamon
  • Nutmeg
  • Raisins

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

More Classic Cookie Recipes

The best, chewy Sugar Cookies with a no-chill dough. Topped with a creamy sugar cookie icing, you’ll love this Copycat Swig Sugar Cookie recipe!

These Easy Traditional Kolachky Cookies Recipe for Christmas have a melt in your mouth cookie base and are topped with sweet preserves. Don’t forget the extra powdered sugar!

This Monster Cookie recipe is full of M&Ms, chocolate chips, peanut butter and oats for a cookie that is fun, chewy and delicious! Easy to make and perfect for sharing or freezing!

Easy recipe for No Bake Chocolate Oatmeal Cookies! The peanut butter with chocolate and oats gives these cookies so much flavor!

Delicious, copycat Iced Oatmeal CookiesCrunchy on the outside, chewy on the inside, these glazed Oatmeal cookies are a hit!

MORE EASY DESSERT RECIPES:

Yield: 5 dozen

Oatmeal Raisin Cookies

Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 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

Instructions

  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

Notes

*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.

Nutrition Information:

Yield:

60

Serving Size:

1

Amount Per Serving: Calories: 137Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 19mgSodium: 94mgCarbohydrates: 22gFiber: 1gSugar: 12gProtein: 2g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Recipe originally published April 11, 2016

Aimee

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**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**

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Posted on May 17, 2019

Comments & Reviews

  1. Absolutely a keeper !
    I make this with a combo pack from Trader Joe’s that has golden raisins ,blue berries, cherries, and craisin’s Its delicious.

  2. About to pop these in the oven as I write this! They already look and smell amazing! Can’t wait to give them a try!

  3. These were mighty tasty. Mine ended up looking differently, since I used a scoop. They were little round mounds. I followed the recipe, except I added all the raisins in the box and added a bit more cinnamon, after I tasted the raw dough. Thanks for the recipe!

  4. 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!

  5. 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!

  6. 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!

  7. 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?

    1. I’ve never soaked my raisins…but I do make sure they are fresh, so they are more plump (Sun Maid Organic are fantastic!)

    2. Hi vickie,
           I’ve always soaked my raisins too, I like how soft & chewy they become.  I’ve used several different things as my soak liquid over the last 65 years… we really like apple cider, but just experiment to find what flavor if any  that you like . 

  8. 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 🙂

  9. 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!

  10. 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!

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