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Old Fashioned Oatmeal Raisin Cookies

5 from 2 votes
Total Time: 1 hr 21 mins

These Old Fashioned Oatmeal Raisin Cookies are crunchy on the outside and soft on the inside! With the right amount of oats, raisins, and cinnamon you will be chewing your way back to a simpler time. Enjoy with a cold glass of milk!

Old Fashioned Oatmeal Raisin Cookies

I have got to tell you, my boyfriend Jordan is a tough critic when it comes to sweets. He is the classic meat and potatoes guy and prefers savory over sweet any day. But, I have his seal of approval on these Old Fashioned Oatmeal Raisin Cookies and he LOVES them! I will tell you why, (1) they are thick and chewy but have the crunchy and soft texture all at the same time and (2) they are packed with oats and raisins. I love them because they do not cost very much to make, I always have the ingredients (they are common in most households), and they are so simple!

If you are looking for more easy desserts, check out my Cherry White Chocolate Blondies and Blueberry Earl Grey Muffins with Streusel!

How To Make Old Fashioned Oatmeal Raisin Cookies

This recipe uses only ONE BOWL! You can whip these up by hand, using a hand mixer, or a stand mixer. I prefer the stand mixer because it makes these cookies even easier to make.

Old Fashioned Oatmeal Raisin Cookies Ingredients- oatmeal, raisins, flour, egg, brown sugar, white sugar, butter, cinnamon, baking powder, baking soda, salt, and vanilla. Cookie scoop and Spatula too.

All you have to do is cream your butter with your granular sugar and brown sugar. Add your egg and vanilla. Make sure you are scraping down your bowl too so everything is incorporated. Then add in your dry ingredients; flour, baking powder, baking soda, salt, and cinnamon. Add the oats and raisins at the end. Chill your dough for thirty to sixty minutes, portion into balls, bake for eleven minutes, and cool.

NOTE: This recipe makes a dozen cookies but can easily be doubled or even tripled to make more.

Secrets To Perfect Old Fashioned Oatmeal Raisin Cookies

  • Always use room temperature butter and eggs so the cookie dough mixes up properly.
  • Make sure your leavening agents (baking powder and baking soda) are not expired.
  • CHILL your dough!
    • This makes it easier to scoop or roll into a ball without too much stickiness.
    • It keeps your cookies from spreading too much while baking and becoming flat and overly crunchy.
  • Allow the baked cookies to cool on your cookie sheet for five minutes before transferring to a cooling rack (they continue to firm up and caramelize on the bottoms)
Cookie Dough mixed up in stand mixer bowl, ready to be chilled.

Which Oats Should I Use?

If you have been to the grocery store, you know the oatmeal isle is quite extensive. There are steel cut oats, old fashioned oats, quick oats, instant oats. I ALWAYS use old fashioned oats because they keep their texture but still cook when you bake the cookie. Quick oats and instant oats tend to get lost in the cookie because they are made thinner and made to cook quicker. On the other hand, steel cut oats make the cookie too tough and seem to not cook in the cookie at all because they are thicker. Stick with the old fashioned oats, they won’t let you down!

Old Fashioned Oatmeal Raisin Cookies stack of 6 leaning against a clear container of fresh milk. Surrounded by more cookies, raisins, and oatmeal.

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Old Fashioned Oatmeal Raisin Cookies stack of 6 leaning against a clear container of fresh milk. Surrounded by more cookies, raisins, and oatmeal.

Old Fashioned Oatmeal Raisin Cookies

Elizabeth Swoish
These Old Fashioned Oatmeal Raisin Cookies are crunchy on the outside and soft on the inside! With the right amount of oats, raisins, and cinnamon you will be chewing your way back to a simpler time. Enjoy with a cold glass of milk!
5 from 2 votes
Prep Time 10 mins
Cook Time 11 mins
Chill Time 1 hr
Total Time 1 hr 21 mins
Course Breakfast, Dessert, Snack
Servings 12 cookies
Calories 175 kcal

Ingredients
  

  • 1 stick unsalted butter; room temperature
  • ½ cup brown sugar
  • ½ cup granular sugar
  • 1 egg; room temperature
  • 1 teaspoon vanilla extract
  • ¾ cup all purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon cinnamon
  • ½ teaspoon salt
  • 1 ½ cups rolled oats; old fashioned
  • 1 cup raisins

Instructions
 

  • Using a stand mixer or hand mixer with the beater attachment, cream the butter, brown sugar, and granular sugar together until light and fluffy. This takes about two minutes on medium-high speed.
  • Scrape down your bowl and add the egg and vanilla extract. Beat on medium speed until combined, about one minute.
  • Add the flour, baking powder, baking soda, cinnamon, and salt to the mixture. Beat on low- medium speed until combined, two minutes or so.
  • Scrape down your bowl and add the rolled oats and raising. On low speed mix until combined.
  • Place dough in the refrigerator to chill for thirty to sixty minutes.
  • Preheat your oven to 350° F (177° C) and center the oven rack. Prepare two large cookie sheets with either parchment paper or a silicon mat.
  • Once the dough has been chilled, use a large ice cream scoop to make two tablespoon portions of cookie dough. Be sure to space them around two inches apart on your cookie sheet.
  • Bake for 10 to 12 minutes until the bottoms and edges are golden brown.
  • Remove from the oven and allow to cool on the cookie sheet for five minutes before transferring to a cooling rack.

Video

Notes

Storing Information:
  • Covered at room temperature for 7 to 10 days.
  • In a freezer-safe gallon bag in the freezer for 2 to 3 months.
 
Freezing the Cookie Dough and Baking from Frozen:
You can scoop the dough into balls and freeze for 1 month in a freezer-safe gallon bag. When you are ready for 1 or more bake at the temperature specified above but for 13 to 16 minutes.
Keyword BAKE, COOKIES, EASY DESSERTS, KID FRIENDLY RECIPES, ONE BOWL

If you make my Old Fashioned Oatmeal Raisin Cookies, don’t forget to leave this recipe a rating, comment, or like. Tag me on social media using the hashtag #EntirelyElizabeth when sharing your own personal photos making this recipe. I would love to see your version and know your thoughts!

By Elizabeth Swoish on July 5th, 2021

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