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. 

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 monster cookies, 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.
oatmeal raisin cookie with a bite taken out

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.
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 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.

Old Fashioned Oatmeal Raisin Cookies

4.61 from 132 votes
oatmeal raisin cookies lined on a slate platter
Soft and chewy oatmeal cookies loaded with raisins. These cookies are ready in less than 20 minutes to make!
Jen Sobjack
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 40

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.
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.

Nutrition

Serving: 1cookie | Calories: 132kcal | Carbohydrates: 20g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 14mg | Sodium: 63mg | Potassium: 69mg | Fiber: 1g | Sugar: 8g | Vitamin A: 83IU | Vitamin C: 0.2mg | Calcium: 12mg | Iron: 1mg

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.

Course: Dessert
Cuisine: American
4.61 from 132 votes (97 ratings without comment)

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Recipe Rating




140 Comments

  1. 5 stars
    Thank you Jen! Just baked 1/2 recipe, and i cant wish for a better oatmeal cookie! Eating my 4-th one now. This is the recipe to keep forever. They are plump and soft, just what i wanted. Would like to attach a pic but dont see how.

  2. 5 stars
    Thank you Jen! Just baked 1/2 recipe, and i cant wish for a better oatmeal cookie! Eating my 4-th one now. This is the recipe to keep forever. They are plump and soft, just what i wanted. Would like to attach a pic but dont see how.

  3. Hi Jen, have you had a chance to use plumped-up raisins in this recipe, as one reader recommends? If so can you please post your opinion which is better, plumped or not? Thank you so much. Sue.

    1. Jen Sobjack says:

      I do this more muffins but not cookies as I feel it shortens the shelf life. I’m sure they will taste delicious but they’ll need to be consumed within a couple days.

  4. Cindy Johnson says:

    Made these for a bake sale. I needed tons of cookies so I made doubled the recipe and it was fantastic. Several people bought extra because “oatmeal is breakfast food so it must be good for you”. I will never use another recipe.

  5. Horse names says:

    5 stars
    OMG that is awesome and my family would love it.

  6. Horse names says:

    5 stars
    OMG that is awesome and my family would love it.

  7. 5 stars
    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!

  8. 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

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

  9. Linda Leslie says:

    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.

    1. 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.

  10. Beth Clancy says:

    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?

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