Chocolate chip cookies get all the hype, but when I’m looking for comfort, nothing beats out oatmeal. Sure, I could bake up a batch of oatmeal cookies, with no add-ins, or thin & crispy oatmeal cookies, or even oatmeal chocolate chip cookies (best of both worlds, tbh), but when I need that nostalgia, nothing will do but oatmeal raisin. These cookies are straight from my grandma’s house to yours—they’re soft and chewy, full of tart fruit, and have just a touch of spice that’ll keep you coming back for more.
What kind of oats are best for oatmeal raisin cookies?
Old-fashioned oats are perfect in these retro cookies because they’re bigger and thicker than modern quick oats. You can swap out the old-fashioned for quick oats if you need, but your cookies won’t be as chewy.
What can I use instead of raisins?
Raisins are classic, but feel free to change these up with other dried fruits, nuts, or chocolate. Cranberries, white or dark chocolate chips, pecans, and more would all be nice.
Storage:
These cookies will keep at room temperature in an airtight container for up to 3 days. The dough can also be frozen in individual portions for up to 3 months—just bake them from frozen for a few extra minutes than the time below. You can also freeze baked cookies in a freezer-safe container for up to 3 months. Let sit at room temperature or microwave for a few seconds for a comforting warm cookie, without having to bake a whole batch.
Made these? Let us know how it went in the comments below.
Chocolate chip cookies get all the hype, but when I’m looking for comfort, nothing beats out oatmeal. Sure, I could bake up a batch of oatmeal cookies, with no add-ins, or thin & crispy oatmeal cookies, or even oatmeal chocolate chip cookies (best of both worlds, tbh), but when I need that nostalgia, nothing will do but oatmeal raisin. These cookies are straight from my grandma’s house to yours—they’re soft and chewy, full of tart fruit, and have just a touch of spice that’ll keep you coming back for more.
What kind of oats are best for oatmeal raisin cookies?
Old-fashioned oats are perfect in these retro cookies because they’re bigger and thicker than modern quick oats. You can swap out the old-fashioned for quick oats if you need, but your cookies won’t be as chewy.
What can I use instead of raisins?
Raisins are classic, but feel free to change these up with other dried fruits, nuts, or chocolate. Cranberries, white or dark chocolate chips, pecans, and more would all be nice.
Storage:
These cookies will keep at room temperature in an airtight container for up to 3 days. The dough can also be frozen in individual portions for up to 3 months—just bake them from frozen for a few extra minutes than the time below. You can also freeze baked cookies in a freezer-safe container for up to 3 months. Let sit at room temperature or microwave for a few seconds for a comforting warm cookie, without having to bake a whole batch.
Made these? Let us know how it went in the comments below.
- Yields:
-
24
- Prep Time:
-
5 mins
- Total Time:
- 30 mins
Directions
-
- Step 1
Preheat oven to 350° and line two baking sheets with parchment paper. In a large bowl cream together butter and sugars until light and fluffy. Add egg then vanilla and mix well.
- Step 2In another large bowl whisk together flour, baking soda, salt, cinnamon, and nutmeg. Add to wet ingredients and mix until just combined then stir in oats and raisins (if your dough seems to dry and won’t hold together, add 1 tbsp. water at a time until it just holds together).
- Step 3
Scoop dough onto baking sheets about 2” apart. Bake until set, 12 minutes.
- Step 1
Related Video: No-Bake Oatmeal Cookies
