Oatmeal Raisin Cookies

Oatmeal raisin cookies

This cookie is a much-loved classic. Now there’s some debate about the type of rolled oats that should be used. Many recipes stipulate not to use the quick cooking variety. I use whatever type of rolled oat I have in the pantry when a craving for these old fashioned cookies hits and have found that it doesn’t really matter … both seem to work well. I used quick oats for the cookies pictured above.

You can also add some chocolate chips if this tickles your fancy. I cut back to ¾ C of raisins and add ¾ C of chocolate chips when going down this road.


  • 2 C unbleached white flour
  • ½ tsp salt
  • ½ tsp cinnamon
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 C butter (softened)
  • 1 ½ C brown sugar
  • ½ C white sugar
  • 1T vanilla
  • 2 large eggs
  • 2 ½ C rolled oats
  • 1 C raisins


Preheat oven to 350

  1. Mix flour, salt, cinnamon, baking powder, baking soda and salt in a large bowl.
  2. In a separate bowl, large enough for all the ingredients cream together the softened butter, brown sugar and white sugar using a mixer.
  3. Add the vanilla and eggs and continue to mix until the mixture is light and creamy.
  4. Do the last steps by hand. Slowly add the rolled oats to the creamed mixture, a bit at a time, until the oats are completely incorporated.
  5. Now add the raisins and mix until they are evenly distributed. The dough will be very stiff.
  6. Cover a cookie sheet with parchment paper and form small mounds of the dough on the sheet using a tablespoon, leaving about 2 “ between the mounds of dough.
  7. Bake on the middle rack of the oven for 12 – 15 minutes. If you like a crispier cookie bake for the full 15 minutes and only 12 minutes for a softer, more chewy version. Oven temperatures vary so keep an eye on the cookies after 10 minutes … you don’t want them to burn!

Yield: 36 cookies


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