Desserts, Recipes

Classic Oatmeal Raisin Cookies Recipe

Classic Oatmeal Raisin Cookies bring back a lot of wonderful childhood memories. What was your favorite cookie as a kid?

Classic Oatmeal Raisin Cookies on white and teal plate

So, who actually likes classic oatmeal raisin cookies?

Anytime I have some oats that need to be used and I mention making these cookies, my boys always wrinkle their noses. I had some cooling on the kitchen counter and when they came in from school, they each grabbed a handful, thinking the raisins were chocolate chips. Ever since, they give me a full interrogation before eating a cookie.

These bring back a lot of memories from my childhood because they were one of the few cookies that my grandpa would make from scratch. He loved to cook, but baking wasn’t his favorite thing. My younger brother and cousin didn’t like them, so they were all ours to enjoy!

I actually read an article about how there isn’t a single “mentally healthy” person who enjoys oatmeal raisin cookies and it went on to list known celebrities and historical figures who enjoyed them. Nevertheless, I know that they don’t go to waste very often when I make them at home, work, or have sent them to class parties for my kids. There is always someone who gives them a chance!

Why should I make these “from scratch”?

Essentially, this means baking without the use of pre-packaged ingredients. For me, this means more flavor and a higher quality end product! For a recipe like this, the ingredients are standard products that you already have in your kitchen.

Can Classic Oatmeal Raisin Cookies be frozen?

Absolutely! If you have several left over, allow the cookies to cool then place them in a freezer-safe zip-top baggie. I love these extra thick reusable storage bags for freezing! If you are preparing the dough to freeze, I have found that it’s best to pre-portion the dough first. I use a cookie scoop, place on a cookie sheet, and freeze until solid (approximately six hours). Then package them in the freezer bags and store for up to 3 months.

Ingredients You’ll Need to Make Classic Oatmeal Raisin Cookies:

1 cup unsalted butter, softened
1 cup brown sugar
½ cup granulated sugar
2 eggs
1 teaspoon real vanilla extract
3½ cups quick oats
1 cup all-purpose flour
1 teaspoon pumpkin pie spice
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup raisins

How to Make Classic Oatmeal Raisin Cookies:

Preheat oven to 375°F and line a large, rimmed baking sheet with parchment paper or a non-stick baking mat. Set aside.

Cream the butter with the brown and granulated sugar in a large mixing bowl.

Add in eggs and vanilla, and mix on low speed to combine.

In a separate bowl, combine the dry ingredients, and then add the dry ingredients to wet ingredients and mix. Stir in raisins until combined.

Cover and chill dough in the refrigerator for 30 minutes before baking.

Divide the dough into 24 equal-sized balls. Arrange on the prepared baking sheet with 1-2 inches between balls of dough. Press balls down with the bottom of a glass.

Tip: To keep the dough from sticking to the glass, wet the bottom of the glass before pressing down on the dough.

Place in the pre-heated oven and bake for 8-10 minutes, or until golden brown and cooked through. Remove from oven and transfer to a wire rack to cool for 10-15 minutes before serving. Enjoy! 

Classic Oatmeal Raisin Cookies stacked up on cooling rack.
Classic Oatmeal Cookies

Classic Oatmeal Cookies

Yield: 24 Cookies
Prep Time: 15 minutes
Cook Time: 8 minutes
Additional Time: 30 minutes
Total Time: 53 minutes

Classic Oatmeal Raisin Cookies bring back a lot of wonderful childhood memories.

Ingredients

  • 1 cup unsalted butter, softened
  • 1 cup brown sugar
  • ½ cup granulated sugar
  • 2 eggs
  • 1 teaspoon real vanilla extract
  • 3½ cups quick oats
  • 1 cup all-purpose flour
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup raisins

Instructions

Preheat oven to 375°F and line a large, rimmed baking sheet with parchment paper or a non-stick baking mat. Set aside.

Cream the butter with the brown and granulated sugar in a large mixing bowl.

Add in eggs and vanilla, and mix on low speed to combine.

In a separate bowl, combine the dry ingredients, and then add the dry ingredients to wet ingredients and mix. Stir in raisins until combined.

Cover and chill dough in the refrigerator for 30 minutes before baking.

Divide the dough into 24 equal-sized balls. Arrange on the prepared baking sheet with 1-2 inches between balls of dough. Press balls down with the bottom of a glass.

Tip: To keep the dough from sticking to the glass, wet the bottom of the glass before pressing down on the dough.

Place in the pre-heated oven and bake for 8-10 minutes, or until golden brown and cooked through. Remove from oven and transfer to a wire rack to cool for 10-15 minutes before serving. Enjoy! 

Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 194Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 36mgSodium: 95mgCarbohydrates: 27gFiber: 1gSugar: 16gProtein: 3g

This data was provided and calculated by Nutritionix on 4/18/2020

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One Comment

  1. Rena Walter

    These are one of our favorites.

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