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Two chewy oatmeal raisin cookies propped beside a small pitcher of milk.

Old Fashioned Oatmeal Raisin Cookies

There’s something undeniably comforting about a batch of Old Fashioned Oatmeal Raisin Cookies fresh from the oven. These cookies are soft and chewy, with caramelized edges and bursts of plump raisins. They’re simple, satisfying, and perfect for sharing with family or bringing to a neighbor.
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Prep Time: 15 minutes
Cook Time: 12 minutes
Chilling time: 2 hours
Total Time: 2 hours 27 minutes
Servings: 28
Calories: 182kcal

Ingredients
 

  • 2 cups old fashioned rolled oats
  • 1 3/4 cups all purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup (2 sticks) unsalted butter
  • 1 1/2 cups packed brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 1/4 cup raisins
  • 1 cup orange juice (or water)
  • ½ cup chopped walnuts or pecans (optional)

Instructions

  • In a bowl, soak the raisins in 1 cup of warm water or orange juice for 10-15 minutes. Drain, then blot dry with a paper towel.
    1 1/4 cup raisins, 1 cup orange juice
  • Meanwhile, in another medium mixing bowl, whisk together the oats, all purpose flour, baking soda, salt, and cinnamon.
    2 cups old fashioned rolled oats, 1 3/4 cups all purpose flour, 1 teaspoon baking soda, 1 teaspoon salt, 1 teaspoon cinnamon
  • In the bowl of an electric mixer, beat together the butter and sugar on medium speed until creamy and a bit lighter in color, 2-3 minutes. Beat in the eggs, one at a time, then stir in the vanilla.
    1 cup (2 sticks) unsalted butter, 1 1/2 cups packed brown sugar, 2 eggs, 2 teaspoons vanilla extract
  • Add the flour mixture to the bowl and beat on low speed until combined. Drain the raisins very well, then add all but 1/4 cup of them to the bowl along with the nuts, if using. Beat on low speed until well distributed.
    1 3/4 cups all purpose flour, ½ cup chopped walnuts or pecans
  • Cover the dough with saran wrap, then place in fridge to chill for at least 2 hours or overnight.
  • Preheat the oven to 350 degrees and line two sheet pans with silicone mats or parchment paper. Scoop 2 Tablespoon portions of dough onto the prepared sheet pans, then bake for 11-14 minutes, rotating the pans and shuffling top to bottom midway through. Remove the cookies from the oven when the outside is browned but the inside still looks light in color, puffed, and soft.
  • If desired, use a large upside down glass or round cookie cutter to shape the cookies. Place the cutter on top of the cookies and spin it around a few times for a perfect round shape. Dot the cookies with the extra 1/4 cup of raisins. Allow to set up on the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

  • Raisins can be substituted for golden raisins or cranberries.
  • Do not skip the chilling step! It's necessary to keep the cookies from spreading too much.
  • Cookies keep well in an airtight container at room temperature for up to 5 days.
  • To freeze, scoop cookies, then place them close together on a parchment lined baking sheet. Flash freeze for one hour, then transfer to a freezer bag. Bake cookies from frozen, adding 2-3 minutes to the baking time. 

Equipment

Course Cookies, Dessert
Cuisine American
Keyword baking, chewy, comfort food, sweet

Nutrition

Calories: 182kcal | Carbohydrates: 28g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 29mg | Sodium: 133mg | Potassium: 123mg | Fiber: 1g | Sugar: 12g | Vitamin A: 237IU | Vitamin C: 5mg | Calcium: 21mg | Iron: 1mg