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    Home » Cookies » Old Fashioned Oatmeal Raisin Cookies

    Old Fashioned Oatmeal Raisin Cookies

    Published: Jan 18, 2021 by Jen Sobjack · 115 Comments

    This post may contain affiliate links. Please read my disclosure for more info.

    Jump to Recipe

    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. 

    oatmeal raisin cookies lined on a slate platter

    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 iced oatmeal cookies!


    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.
    oatmeal raisin cookie with a bite taken out

    Oatmeal raisin cookies recipe

    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.
    oatmeal raisin cookies scattered on a slate platter

    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.

    1. Combine the wet ingredients. Beat the butter and shortening together then beat in the sugars, eggs, corn syrup, and vanilla.
    2. Combine the dry ingredients. Add the flour, baking soda, cinnamon, and salt to a bowl and whisk them until well combined.
    3. 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.
    4. Add the oats and raisins. Fold the oats and raisins into the batter until well incorporated.
    5. Bake. Place 1 tablespoon size balls of cookie dough on baking sheets lined with parchment paper. Bake the cookies for 8-10 minutes.
    oatmeal raisin cookie dough in a bowl and shaped in balls on baking sheet

    My secret to soft, chewy oatmeal raisin 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.

    oatmeal raisin cookie with a bite taken out to show insides

    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.

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    Continue to Content
    oatmeal raisin cookies lined on a slate platter

    Old Fashioned Oatmeal Raisin Cookies

    Yield: 40 cookies
    Prep Time: 20 minutes
    Cook Time: 10 minutes
    Total Time: 30 minutes

    Soft and chewy oatmeal cookies loaded with raisins. These cookies are ready in less than 20 minutes to make!

    Ingredients

    • ½ cup (113 g) unsalted butter, softened
    • ½ cup (113 g) vegetable shortening, softened - Note 1
    • 1 cup (210 g) light brown sugar, packed
    • ½ cup (100 g) granulated sugar
    • 2 large eggs, room temperature
    • 1 tablespoon light corn syrup - Note 2
    • 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

    1. Preheat the oven to 375ºF. Line a baking sheet with a silicone mat or parchment paper. Set aside.
    2. In a large mixing bowl, beat together the butter and shortening with an electric mixer until well blended. 
    3. 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.
    4. In a separate bowl, combine the flour, baking soda, cinnamon, and salt. Stir with a whisk. 
    5. 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.
    6. Roll the dough out into 1 tablespoon-sized balls. Place the dough balls 2 inches apart on the prepared pan. 
    7. 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

    1. Shortening – I have found that it does wonders for the texture of a cookie. Shortening will make the cookies impeccably soft.
    2. 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.

    Make ahead tip

    1. Keep the cooled cookies in an airtight container with a slice of bread or tortilla. Store at room temperature for up to 3 days.
    2. 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.

    Recommended Products

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    • Paddle Attachment
      Paddle Attachment
    • Stand Mixer
      Stand Mixer
    • Baking Sheet
      Baking Sheet
    Nutrition Information:
    Yield: 40 Serving Size: 1 cookie
    Amount Per Serving: Calories: 51Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 10mgSodium: 64mgCarbohydrates: 10gFiber: 0gSugar: 3gProtein: 1g

    * Percent Daily Values are based on a 2000 calorie diet. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.

    Tried this recipe? Share it on Instagram!

    Mention @introvertbaker or tag #introvertbaker!

    © Jen Sobjack
    Cuisine: American / Category: Cookies
    Previous Post: « Cinnamon Swirl Bread
    Next Post: Nutella Cake »

    Reader Interactions

    Comments

    1. Horse names says

      February 01, 2017 at 2:28 am

      OMG that is awesome and my family would love it.

      Reply
    2. Sandra says

      October 26, 2016 at 1:04 pm

      Dear Jen,

      These cookies are like a ray of sunshine in a dark forest! Yes,truly 🙂
      The only complaints I received after mixing the dough and baking the cookies - "the mixing paddle makes it too hard to lick the dough off the beater and it makes my nose sticky" & " I think it needs more raisins,maybe I should try another cookie to be certain it doesn't need more raisins"- both 1st world problems..lol
      Sincere thanks for a great recipe!!
      Sandra

      Reply
      • Jen says

        October 27, 2016 at 8:33 am

        Awe! Thank you so much. They are always a huge hit when I make them.

        Reply
    3. Linda Leslie says

      October 14, 2016 at 4:04 pm

      I love the flavor of these cookies, but mine turned out too flat and chewy. What should I do to correct this? I followed the recipe exactly with softened butter and shortening and cooked them 10 minutes. The only thing I added was chopped toasted pecans. The first 5 minutes they rose up but then collapsed down close to the 10 minute timeframe. I'm in Middle Georgia at approximately 300 ft above sea level - would this be a factor. Today was sunny and beautiful so humidity shouldn't been a problem. Please give me your opinion. Thanks.

      Reply
      • Jen says

        October 17, 2016 at 9:07 am

        It's hard for me to say because I wasn't in the kitchen with you to see where you may have gone wrong. I don't think your location would affect the outcome in any way. The lowest point where I live is 325 feet above sea level and the cookies always work for me. There can me a multitude of different errors that can cause baked goods to fail. Improper measuring of ingredients, inaccurate oven temperatures, improper technique when combining the ingredients... There are just too many variables for me to guide you without being there.

        Reply
    4. Beth Clancy says

      September 05, 2016 at 11:08 am

      This recipe is really good! The cookies not only look great, they taste delicious. Thanks for the corn syrup tip. I wonder if it would work with chocolate chips?

      Reply
      • Jen says

        September 06, 2016 at 8:42 am

        I'm happy to hear you enjoyed the cookies, Beth! The corn syrup tip will certainly work with chocolate chip cookies!

        Reply
    5. Jackie K. says

      February 05, 2016 at 2:03 pm

      I saw this recipe and want to try it this weekend. Does it matter using quick cooking oatmeal versus old fashioned?
      Thanks!

      Reply
      • Jen Sobjack says

        February 06, 2016 at 10:21 am

        Yes! You need to use quick cooking oats for this recipe to turn out correctly.

        Reply
    6. Julia says

      December 22, 2015 at 8:22 am

      Does it matter which kind of corn syrup is used?

      Reply
      • Jen says

        December 22, 2015 at 8:58 am

        Hi Julia! I used light corn syrup. It has a mild flavor compared to dark corn syrup.

        Reply
        • Julia says

          December 22, 2015 at 9:39 am

          Ok thanks!! I am going to try your cookies today!! Merry Christmas!

    7. Chelsea says

      December 17, 2015 at 3:10 pm

      Do you have an idea on how many calories are in each cookie ?

      Reply
    8. Julie says

      November 16, 2015 at 6:26 am

      Can I use old fashioned oats instead of quick oats?

      Reply
      • Jen says

        November 16, 2015 at 12:03 pm

        I wouldn't recommend it. Quick cooking oats are ground finer which is best for a less dense oatmeal cookie. The old fashioned oats will absorb all the moisture and make your cookies dry, dense cookie.

        Reply
    9. Angie says

      November 01, 2015 at 7:29 pm

      These are the best! I just made them and and they are chewy and soft! I'm glad I read where you stated not to omit the corn syrup.
      Thank You!

      Reply
      • Jen says

        November 02, 2015 at 9:26 am

        I'm so happy to hear that! Those cookies are some of my favorites!

        Reply
    10. Amelie says

      September 21, 2015 at 12:51 am

      Hi, I'm only 8 and I really wanted to try to make some oatmeal pumpkin cookies, but my mom said I should use a real recipe instead. We found yours and had so much fun - it was really easy. We used less cinnamon and added pumpkin spice as well and because we don't have shortening we used coconut oil. I love the cookies and will take them to school tomorrow.

      Reply
      • Jen says

        September 21, 2015 at 10:27 am

        You're so sweet, Amelie! Thank you for trying my recipe. I'm so happy to hear that you and your mom had such a great time making the cookies together. I'm sure your classmates will love you for bringing in homemade cookies!

        Reply
    11. Jocelyn (Grandbaby cakes) says

      July 15, 2015 at 9:55 am

      You are right! These might seriously be the best oatmeal raisin cookies ever!

      Reply
    12. Rachel @the dessert chronicles says

      July 06, 2015 at 4:04 pm

      Ahh, you have me seriously craving an oatmeal raisin cookie right now. These look so awesome that I may just have to make a batch tonight!

      Reply
      • Jen says

        July 07, 2015 at 9:44 am

        Enjoy!

        Reply
    13. Jackie says

      June 26, 2015 at 1:23 am

      Hi Jen

      Did you use light or dark corn syrup in this recipe.

      Reply
      • Jen says

        June 26, 2015 at 8:52 am

        Jackie, I used light but you can use which ever one you have on hand. There's not enough to change the flavor in any way. It is simply used to help keep the cookies soft for several days after baking.

        Reply
    14. Melody G says

      May 03, 2015 at 9:22 pm

      I made these for my boyfriend this weekend and he loved them! He won't be spending $2 per cookie at those cookie counters in the mall anymore, thanks for sure. The recipe was super easy and the cookies were soft and chewy. There was a lot of batter, but he eats a lot of cookies so they will be gone in no time flat. Thanks for sharing!

      Reply
      • Jen says

        May 04, 2015 at 8:35 am

        I'm so glad you enjoyed them. You can always halve the recipe if you don't want to make so many cookie.

        Reply
    15. Sharon says

      March 29, 2015 at 4:27 pm

      I have a raisin oatmeal cookie recipe that I love, but I like to try different cookie recipes too. It is nice to change it up bit. I found this recipe on Pinterest and I will be making up the dough today. I 'll bake them off in a few days. I really like to let my dough sit in the refrigerator a few days before baking. I think it makes for a more raised rounded cookie. Do you soak your raisins first in boiling hot water to plump up? I think I will be doing this also. Thanks for the recipe. It really looks good.

      Reply
      • Jen says

        March 30, 2015 at 8:09 am

        Glad to hear you will be making the cookies, Sharon. When it comes to oatmeal cookies, I don't like to let the dough sit. The oats soak up all the moister resulting in a drier cookie. I have never heard of soaking the raisins for cookies. I learn something new every day!

        Reply
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    The moments I treasure most are those spent quietly in my kitchen, creating the best tasting dessert recipes so I can share them with you.
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