Old-Fashioned Oatmeal Raisin Cookies
- Brianne Thomas
- 6 days ago
- 4 min read
Oatmeal raisin cookies are a classic treat, combining the wholesome goodness of oats with the sweet, chewy texture of raisins. Perfect for a cozy afternoon snack or a delightful addition to a dessert platter, these cookies are loved by many for their comforting flavors and hearty texture.
Y'all know I love my CHOCOLATE, but there's something about an old-fashioned oatmeal raisin cookie that feels like a warm hug on a cold winter day. The chewy texture of the oats combined with the plump, sweet raisins creates a wonderful contrast that dances on the palate.
Each bite brings back memories of cozy afternoons spent in the kitchen, the aroma of cinnamon and vanilla wafting through the air as the cookies bake to golden perfection. It’s a nostalgic treat that not only satisfies a sweet tooth but also wraps you in a sense of home and warmth, making it a timeless classic that deserves a place in every cookie jar.
Why You’ll Love This Old-Fashioned Oatmeal Raisin Cookie Recipe
Easy to Prepare. These cookies come together in no time & have just a 30-minute chill time, which is completely optional.
Simple Ingredients. Budget-friendly pantry staples make this an affordable sweet treat.
Meal Prep. Cookie dough freezes beautifully, making it perfect for meal prep - especially around the holidays!
Helpful Tips for Making Old-Fashioned Oatmeal Raisin Cookies
Soak the Raisins. For extra plump and juicy raisins, soak them in hot water for about 10 minutes, then drain well before adding them to the dough.
Softening Butter: Let your butter sit at room temperature for about 30 minutes before you start baking.
Size Consistency. Using a 1-inch cookie scoop will help to achieve a more uniform appearance and ensure even baking.
Chill Time. I recommend a 30-minute chill time, but this is completely optional if you need to get the cookies in the oven fast.
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Ingredients
2 sticks unsalted butter, softened
1 cup packed brown sugar
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon nutmeg
¼ teaspoon ground ginger
3 cups old-fashioned rolled oats
1 cup raisins
Directions
In a large mixing bowl, beat 2 sticks of softened unsalted butter, 1 cup packed brown sugar, and ½ cup granulated sugar together until the mixture is creamy and smooth.
Add 2 large eggs, one at a time, beating well after each addition. Stir in 1 teaspoon vanilla extract.
In a separate bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon each of baking soda and cinnamon, ½ teaspoon salt, and ¼ teaspoon each of nutmeg and ground ginger.
Gradually add this mixture to the wet ingredients, mixing until just combined.
Stir in 3 cups old-fashioned rolled oats and 1 cup of pre-soaked raisins until they are evenly distributed throughout the dough.
Cover the mixing bowl with foil or plastic wrap and place it in the refrigerator for 30 minutes to chill the dough.
Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
Use a tablespoon or cookie scoop to drop rounded portions of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly undercooked, but will firm up as they cool.
Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
How to Store Old-Fashioned Oatmeal Raisin Cookies
Store baked cookies in an airtight container at room temperature for up to 4 days.
How To Freeze Old-Fashioned Oatmeal Raisin Cookies
Drop cookie dough balls onto a baking sheet lined with parchment paper. Place the baking sheet into the freezer for at least one hour.
When the cookies are frozen, place a piece of parchment paper on top. Carefully, wrap the cookies over so that they are sandwiched between the two pieces of parchment paper.
Place the rolled cookies into a gallon-sized freezer-safe storage bag. Label and seal. Cookie dough may be stored in the freezer for up to 3 months.
When ready to bake, preheat oven to 350 degrees and remove the cookies from the freezer.
Remove the top sheet of the parchment paper. Space the cookies out on the parchment paper to ensure they will not touch during the baking process. Bake cookies for approximately 12-15 minutes or until lightly golden. Allow baked cookies to rest on cookie sheet for a few minutes before transferring to a wire cooling rack.
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