Grandmas Old Fashioned Oatmeal Raisin Cookies
There are some recipes that never go out of style, and oatmeal raisin cookies are one of them. This is the kind of cookie that feels like home—warm, comforting, and baked from memory rather than from a trendy modern recipe. This particular recipe is Grandma’s oatmeal raisin cookies, passed down and baked countless times, with soft centers, lightly crisp edges, and just the right balance of oats, cinnamon, and sweet raisins.
If you’re searching for the best oatmeal raisin cookies, this recipe delivers everything you want from a classic cookie. No fancy ingredients. No complicated steps. Just a reliable, old-fashioned oatmeal raisin cookie recipe that works every single time.
Scroll down for the recipe card, followed by detailed step-by-step instructions (with photos).
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Oatmeal Raisin Cookie Recipe
Grandmas Old Fashioned Oatmeal Raisin Cookies
Ingredients
- 1/2 cup + 6 tbs butter softened
- 3/4 cup brown sugar firmly packed
- 1/2 cup white sugar
- 2 eggs
- 1 tsp vanilla
- 1 1/2 cup flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 3 cups Quaker Oats quick or old fashioned
- 1 cup raisins
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and white sugar until light and fluffy.
- Beat in the eggs one at a time, then mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Stir in the oats and raisins until evenly distributed.
- Scoop dough into 1 tablespoon-sized balls and place 2 inches apart on prepared baking sheets.
- Bake for 8–10 minutes, or until edges are lightly golden and centers are just set.
- Allow cookies to cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.
Notes
- For softer cookies, remove from the oven when centers still look slightly underbaked.
- Use quick oats for a softer texture or old-fashioned oats for a chewier, heartier cookie.
- Raisins can be swapped for chopped walnuts or added alongside them for a classic variation.
- Cookies store well in an airtight container at room temperature for up to 5 days.
Why This Is the Best Oatmeal Raisin Cookie Recipe
Oatmeal raisin cookies sometimes get overlooked, but a truly great one can easily rival chocolate chip cookies.
- Soft and chewy in the center
- Lightly crisp around the edges
- Packed with hearty oats
- Perfectly spiced with cinnamon
- Sweetened naturally with raisins
This recipe uses a combination of brown sugar and white sugar for depth of flavor, plenty of butter for richness, and a generous amount of oats for that classic chewy bite. Whether you use quick oats or old-fashioned oats, the result is a cookie that feels nostalgic and deeply satisfying.
A True Grandma’s Recipe
There’s something special about baking a recipe that’s been used for generations. Grandma’s oatmeal raisin cookies were made to feed family, fill cookie tins, and bring people together around the kitchen table.
These cookies are perfect for holidays, school lunches, bake sales, or quiet afternoons with a cup of coffee or tea. They’re sturdy enough to travel well but soft enough to melt in your mouth.
Ingredients for Oatmeal Raisin Cookies
You’ll need simple pantry staples to make this classic oatmeal raisin cookie recipe:
- ½ cup + 6 tablespoons butter, softened
- ¾ cup brown sugar, firmly packed
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 3 cups oats (quick or old-fashioned)
- 1 cup raisins
How to Make Grandma’s Oatmeal Raisin Cookies
This oatmeal raisin cookie recipe comes together quickly and easily, making it perfect for beginner bakers and seasoned home cooks alike.
Step 1
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large bowl, cream together the softened butter, brown sugar, and white sugar until light and fluffy.
Beat in the eggs one at a time, then add the vanilla extract and mix well.
Step 2
In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
Step 3
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Step 4
Stir in the oats and raisins until evenly distributed throughout the dough.
Step 5
Scoop the dough into 1 tablespoon-sized balls and place them about 2 inches apart on the prepared baking sheets.
Step 6
Bake for 8–10 minutes, until the edges are lightly golden and the centers are just set.
Let the cookies cool on the baking sheet for 2 minutes before transferring them to a wire rack.
Yield, Time, and Storage
- Yield: 4 dozen cookies (using 1 tablespoon dough balls)
- Prep Time: 15 minutes
- Bake Time: 8–10 minutes
- Total Time: About 25 minutes
Store oatmeal raisin cookies in an airtight container at room temperature for up to 5 days. They also freeze beautifully for longer storage.
Tips for Perfect Oatmeal Raisin Cookies
- For softer cookies: Remove them from the oven while the centers still look slightly underbaked.
- For chewier cookies: Use old-fashioned oats instead of quick oats.
- For plumper raisins: Soak raisins in warm water for 10 minutes, then drain and pat dry before adding.
- Do not overmix: Overmixing can lead to dense cookies.
Variations You Can Try
While this recipe is perfect as written, oatmeal raisin cookies are wonderfully adaptable:
- Add chopped walnuts or pecans for crunch
- Swap half the raisins for dried cranberries
- Add a pinch of nutmeg for extra warmth
- Sprinkle the tops with a little cinnamon sugar before baking
Frequently Asked Questions About Oatmeal Raisin Cookies
While oatmeal raisin cookies contain oats and raisins, they’re still a treat. Oats add fiber, and raisins provide natural sweetness, but these cookies should be enjoyed in moderation.
Yes. Quick oats create a softer texture, while old-fashioned oats give a chewier, heartier bite. Both work well in this recipe.
Dry cookies are usually caused by overbaking or too much flour. Measure flour correctly and remove cookies from the oven when centers are just set.
Absolutely. Scoop the dough into balls and freeze on a baking sheet. Once frozen, transfer to a freezer-safe bag and bake directly from frozen, adding 1–2 minutes to the bake time.
Store them in an airtight container with a slice of bread. The cookies will absorb moisture from the bread and stay soft longer.
Pin, Share & Comment
If you’re looking for a classic oatmeal raisin cookie recipe that actually delivers, this is it. Grandma’s oatmeal raisin cookies are soft, chewy, comforting, and timeless, exactly the way homemade cookies should be.
Bake a batch, share them with the people you love, and keep this recipe close. Some traditions are worth holding onto.
