Old Fashioned Oatmeal Raisin Cookies
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These oatmeal raisin cookies are super simple to make and they take just 20 minutes. Each cookie is supremely chewy with a softness that lasts for days.
Do you remember these cranberry white chocolate oatmeal cookies? Those cookies were thick and soft. Exactly how I love my oatmeal cookies.
If you also enjoy a soft-baked cookie, you will absolutely love today’s cookie! This warm cinnamon, raisin-packed, soft oatmeal cookie is out of this world.
It’s hands down the best oatmeal raisin cookies I’ve ever tried. It rivals my apple oatmeal cookies, iced oatmeal cookies and oatmeal scotchies!
Why this recipe works
- The cookie dough uses the perfect ratio of ingredients so the dough doesn’t need to be chilled. This saves so much time when making cookies!
- Quick-oats are milled finer than old-fashioned oats. This means they’ll absorb less liquid so the cookies will not be dry.
- The cookie base works with more than just raisins! Try adding chocolate chips or another dried fruit.
Recipe Overview
This recipe calls for double the amount of brown sugar than white sugar. Brown sugar is white sugar mixed with molasses and it’s moist. The moisture from the brown sugar will produce a chewier cookie.
Then there’s a secret ingredient to keep the cookies soft because there’s nothing worse than a chewy cookie that almost breaks a tooth.
Also, the cookie dough doesn’t need to be refrigerated. It can go straight into the oven. I like to use a cookie scoop to portion the dough out and roll it into a ball so that the cookies will bake up nice and round.
This recipe is so fantastic that I even turned the cookies into oatmeal cream pies! Let’s go over how to make these easy oatmeal raisin cookies. Or you can scroll right to the bottom for the full, printable recipe!
Ingredients
To make these soft and chewy oatmeal raisin cookies, you will need:
- Fat: I used a combination of butter and shortening plus eggs to give the cookies flavor and the perfect texture.
- Sugar: Use both brown sugar and white sugar for the very best results.
- Corn syrup: My secret ingredient for keeping cookies soft for several days after they’ve been baked. Don’t skip it!
- Vanilla: Use the best quality vanilla you can get your hands on. Pure vanilla is also recommended over the imitation stuff.
- Flour: Regular all-purpose flour is preferred and make sure to properly measure the flour.
- Oats: Quick cook oats are best for oatmeal cookies. Don’t try to use old-fashioned rolled oats; it will ruin the texture.
- Baking soda: Neede for a bit of rise.
- Spices: Salt and cinnamon are what I prefer.
- Raisins: I use dark raisins but golden raisins would be a great option as well.
These are the supplies you need to get started
- Stand mixer: A stand mixer will make the process easier but you can knead the dough by hand.
- Cookie scoop: I like to use this one to keep cookies uniform in size.
- Silicone spatula: It’s just easier to fold in the oats and raisins with one of these.
- Baking sheet: You need 4 large baking sheets to fit about 40 cookies.
How to make oatmeal raisin cookies
I’ll walk you through exactly how to make the best oatmeal raisin cookies. Let’s go! Remember, you can keep scrolling for the full recipe at the bottom of the page.
- Combine the wet ingredients. Beat the butter and shortening together then beat in the sugars, eggs, corn syrup, and vanilla.
- Combine the dry ingredients. Add the flour, baking soda, cinnamon, and salt to a bowl and whisk them until well combined.
- Combine the wet and dry ingredients. Add the flour mixture to the butter mixture and beat them together just until almost all of the flour is incorporated.
- Add the oats and raisins. Fold the oats and raisins into the batter until well incorporated.
- Bake. Place 1 tablespoon size balls of cookie dough on baking sheets lined with parchment paper. Bake the cookies for 8-10 minutes.
My secret to soft, chewy cookies:
There are two ingredients I like to add that helps keep cookies soft and chewy:
Corn syrup – I recently began adding corn syrup to my cookie dough. It’s a little tip that I picked up from Better Homes and Gardens and first used it for these chocolate chunk apricot cookies. One tablespoon is all you need. It will leave your cookies soft for days after they are made. It’s wonderful; don’t leave it out.
Shortening – I have also begun to experiment with shortening and have found that it does wonders for the texture of a cookie. Shortening will make the cookies impeccably soft. I loved it in my chewy ginger snap cookies and so did you.
Storing & Freezing
To store: Keep the cooled cookies in an airtight container with a slice of bread or tortilla. Store at room temperature for up to 3 days.
To freeze: Freeze cookies in an airtight freezer bag for up to 3 months. Thaw overnight in the refrigerator.
Unbaked cookie dough can be shaped into balls and frozen for up to 3 months. Freeze individually on a baking sheet until firm, then transfer to an airtight freezer-safe container.
Frozen cookie dough balls can be baked straight from the freezer, with no need to thaw. Add a minute or two to the baking time.
Old Fashioned Oatmeal Raisin Cookies
Ingredients
- ½ cup (113 g) unsalted butter, softened
- ½ cup (92 g) vegetable shortening, softened
- 1 cup (200 g) light brown sugar, packed
- ½ cup (100 g) granulated sugar
- 2 large eggs, room temperature
- 1 tablespoon light corn syrup
- 1 teaspoon vanilla extract
- 1 ¾ cups (227 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 3 cups (267 g) quick cooking oats
- 1 cup (149 g) raisins
Instructions
- Preheat the oven to 375ºF. Line a baking sheet with a silicone mat or parchment paper. Set aside.
- In a large mixing bowl, beat together the butter and shortening with an electric mixer until well blended.
- Add the sugars, beat until fluffy. Add the eggs one at a time, beat well after each addition. Beat in the corn syrup and vanilla.
- In a separate bowl, combine the flour, baking soda, cinnamon, and salt. Stir with a whisk.
- Add the flour mixture to the butter mixture, beat on low speed just until combined. With a silicone spatula, gently stir in the oats and raisins.
- Roll the dough out into 1 tablespoon-sized balls. Place the dough balls 2 inches apart on the prepared pan.
- Bake for 8 to 10 minutes. Allow the cookies to cool on the pan for 2 minutes; transfer to a wire rack to cool completely.
Notes
- Shortening – I have found that it does wonders for the texture of a cookie. Shortening will make the cookies impeccably soft.
- Corn syrup – I recently began adding corn syrup to my cookie dough. It’s a little tip that I picked up from Better Homes and Gardens. One tablespoon is all you need. It will leave your cookies soft for days after they are made. It’s wonderful; don’t leave it out.
- Keep the cooled cookies in an airtight container with a slice of bread or tortilla. Store at room temperature for up to 3 days.
- Freeze the cookies for up to 3 months. Thaw overnight in the refrigerator. Shape the dough into balls and freeze individually on a baking sheet until firm, then transfer to an airtight freezer-safe container. Frozen cookie dough balls can be baked straight from the freezer, with no need to thaw. Add a minute or two to the baking time.
Nutrition
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.
I’d say it’s a true compliment when the hubster loves the cookies… these are absolutely divine looking. So soft and chewy. Just the way I love cookies!
I suppose I should look at it that way. I just feel that cookies are way too easy… I know he means well and I adore him for that. 🙂
LOVE!!! These look fantastic!
Thanks, Amanda!
Mmmm. These sound good. Oatmeal raisin cookies are my second favorite cookie. . .I’m partial to peanut butter. I love the motivation your hubby is giving you to keep churning out cookies. . .he is clearly a cookie monster. 🙂
Bahaha, he clearly is, Lynn. Thanks so much for stopping by!
I have a bunch of raisins in the cabinet, these are made in 20 minutes and you say they are the best. That means I’m making them!
They are the perfect easy cookie. Enjoy!
These cookies look so soft in the photos. A great cookie for all.
Oatmeal cookies are my absolute favorite – I ALWAYS have room for them. Yours look perfect! Not having to refrigerate the dough sounds awesome! Love how soft and thick these cookies are!
Me too, Kelly! I don’t make them nearly enough though.
These look like the perfect oatmeal cookies! For some reason I always have trouble baking oatmeal raisin cookies (spreading), but will try this recipe soon 🙂
This recipe should work for you, Mira. Anytime I make them with only butter, I get the spreading issue as well. The shortening helps that a lot!
I made them only using butter today (since I did not have shortening on hand and I was impatient to try these!!!.) I also used honey in place of corn syrup… And they are still fabulous!!! Eating one right now as I type!!
I’m so glad you enjoyed the recipe! Thank you so much for your feedback!
Print recipe does not work.
It’s working for me on desktop and on mobile so I’m not quite sure why it’s not working for you. Maybe try a different browser…
Mine spread and was flat as a pancake. And I used shortening and butter
I’m sorry to hear that your cookies spread. Did you use melted or softened butter and shortening? Were your oats quick cooking or old fashioned? Minor changes like this can create drastically different results.
These cookies look perfect, jen! I’ve never actually made oatmeal cookies before (I know, where have I been?!) ao I love how easy these are to whip up.Pinned!
You are missing out, Gayle. 😉 Thanks for pinning!
I never used to be a fan of oatmeal raisin cookies, as i thought they were an inferior chocolate chip cookie, but I am totally hooked on them now.
Hooray for your new love of oatmeal cookies!
These are the best! Thank you!
So glad you enjoyed them, Nan!
I tried making these for Christmas this year and they are amazing! I didn’t have any light corn syrup and so I substituted honey. I would definitely recommend these!
These look like the perfect oatmeal cookies! For some reason I always have trouble baking oatmeal raisin cookies (spreading), but will try this recipe soon 🙂