These Old Fashioned Oatmeal Raisin Cookies are soft and chewy, packed with sweet raisins and warm spices just like Grandma used to make!
There’s something about homemade cookies that just feels like a warm hug, isn’t there? These Oatmeal Raisin Cookies, in particular, have that subtle old-fashioned charm that takes you back to your mama’s kitchen and her well-worn recipe cards.
The sweet chewiness of raisins, the hearty oats, and all the butter wrapped up in one bite—it’s simple, honest food. These cookies aren’t fussy or fancy, but that’s precisely what makes them so special.
In my house, oatmeal cookies are more than just a snack. They’re a little piece of home, baked with love. Before I retired, I used to whip up a batch of these whenever I had to be away for work. It was my way of leaving a little bit of myself behind—something sweet to make time apart a little easier. It’s funny how food has a way of keeping us close, even when we’re not in the same room, right?
This is the very recipe I’ve made for years—soft, chewy, and full of flavor. No shortcuts here, just simple ingredients and a whole lot of love.
Recipe Snapshot
Cuisine: American
Cooking Method: Oven
Total Time: 40 Minutes
Servings: 24 cookies
Primary Ingredient(s): Flour, butter, vanilla, brown sugar, eggs, oatmeal, raisins
Skill Level: Easy
What You’ll Like About This Recipe
- The classic combination of oats and raisins never goes out of style.
- The soft, chewy centers with slightly crisp edges create great texture.
- It’s an easy recipe for bakers of all skill levels.
WHAT PEOPLE ARE SAYING …
“Iust made these cookies tonight and they were great. My husband loved them too. I’ll definitely be making these again.”
— Carol
Ingredient Notes
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- All-Purpose Flour — Of course, you’ll need flour. A good all-purpose flour like White Lily, along with eggs, creates the structure that holds the cookies together. If you need a gluten-free option, substitute a high-quality 1:1 gluten-free flour blend in an equal amount.
- Ground Nutmeg — I really enjoy the flavor of nutmeg and look for ways to use it in baking recipes. The McCormick brand nutmeg is always a reliable choice.
- Light Brown Sugar and Granulated Sugar — You’ll notice that I use two types of sugar in these cookies. The light brown sugar gives a mild caramel molasses flavor, and the white granulated sugar sweetens and helps the cookies spread on the pan.
- Old-Fashioned Rolled Oats — For that familiar hearty texture and nutty flavor! The baking time for this recipe is based on old-fashioned rolled oats. I don’t have timings for other types of oats.
- Raisins — Dark raisins add their unique flavor and a bit of chewiness.
👉 PRO TIP: For plumper raisins, soak them in warm water for 10-15 minutes or until they become soft and tender. Drain and dry on a paper towel before adding to the dough.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How I Make Old Fashioned Oatmeal Raisin Cookies
- Preheat the oven to 350 degrees with the oven racks in the low and middle positions.
- Prepare two cookie sheets by lining them with parchment paper or spraying them with cooking spray.
- To make the cookie dough, sift together the flour, salt, baking powder, and nutmeg. Set that aside.
- In a large mixing bowl, using either a stand mixer or a hand-held mixer, beat the butter and vanilla until creamy.
- Add the sugars and continue beating until fluffy, about 3 minutes.
- Beat in the eggs, one at a time.
- Turn the mixer to slowest speed and slowly add the dry ingredients to the butter-sugar-egg mixture. Mix until thoroughly combined.
- Fold or slowly beat in the oats and raisins.
- Roll or scoop the dough into 2-inch balls. Place on prepared cookie sheets leaving about 2 inches between each.
- Bake until the edges turn golden brown – about 20 to 25 minutes. Halfway through baking, switch the cookie sheets from top to bottom and turn them from front to back.
- Place the cookie sheets on cooling racks and allow to cool completely before removing cookies.
Makes 24 large, soft, chewy cookies.
Recipe Variations
- Incorporate 1 cup of chopped walnuts for more crunch and flavor.
- Spice it up with a teaspoon of ground cinnamon in addition to the nutmeg.
- Replace the raisins with dried cranberries or cherries.
Serving Suggestions
- Enjoy these cookies the classic way with a cold glass of milk.
- Serve alongside vanilla ice cream for a light dessert.
- Arrange on a festive platter for holiday get-togethers.
How to Store the Cookies
- Store completely cooled cookies in an airtight container at room temperature for up to one week.
- For longer storage, freeze in a single layer on a baking sheet until solid, then transfer to a freezer-safe container or zip-top bag for up to three months. Thaw at room temperature before serving.
- If you like your cookies warm, you can reheat them in a preheated 300°F (150°C) oven for 5-7 minutes or microwave on low power for 10-15 seconds.
Questions About Old Fashioned Oatmeal Raisin Cookies
Typically, flat cookies are the result of the butter being too soft (melted), or the oven temperature too high. Make sure the butter is softened but not beginning to melt.
Crumbly cookies can be caused by using too much flour. Be sure to measure accurately and don’t pack the measuring cup.
There’s a simple trick for this! Place a slice of bread in the storage container with the cookies and they should stay nice and soft.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
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Recipe
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Old Fashioned Oatmeal Raisin Cookies
Ingredients
- Cooking spray
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon nutmeg
- 2 sticks butter room temperature
- ½ teaspoon vanilla extract
- 1 cup packed light brown sugar
- ¾ cup sugar
- 2 eggs
- 3 cups old fashioned rolled oats
- 1 ½ cups raisins
Instructions
- Preheat oven to 350 degrees with oven racks in low and middle positions.
- Spray two cookie sheets with cooking spray.Cooking spray
- Sift together the flour, salt, baking powder, and nutmeg. Set aside.1 ½ cups all-purpose flour, ½ teaspoon salt, ½ teaspoon baking powder, ¼ teaspoon nutmeg
- Beat the butter and vanilla until creamy.2 sticks butter, ½ teaspoon vanilla extract
- Add the sugars and beat until fluffy, about 3 minutes.1 cup packed light brown sugar, ¾ cup sugar
- Beat in the eggs, one at a time.2 eggs
- Turn mixer to slowest speed and gradually add the dry ingredients to the butter mixture. Mix well.
- Fold or beat in the oats and raisins.3 cups old fashioned rolled oats, 1 ½ cups raisins
- Roll or scoop the dough into 2-inch balls. Place on cookie sheets leaving about 2 inches between each.
- Bake until edges turn golden brown – about 20 to 25 minutes. Halfway through baking, switch the cookie sheets from top to bottom and turn them from front to back.
- Place the cookie sheets on cooling racks and allow to cool completely before removing cookies.
Notes
- Store cooled cookies in an airtight container at room temperature for up to one week or freeze a freezer-safe container or zip-top bag for up to three months. Thaw at room temperature before serving.
- If you like your cookies warm, you can reheat them in a preheated 300°F (150°C) oven for 5-7 minutes or microwave on low power for 10-15 seconds.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
— This post was originally published on July 17, 2012. It has been updated with new photos and additional information.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
Just made these cookies tonight and they were great. I didn’t add the nutmeg though as I didn’t have any on hand (can’t believe it). Next time I’ll add the nutmeg but they were great without it. My husband loved them too. I’ll definitely be making these again.
I’m so glad you enjoyed the recipe! They’re one of my favorite cookies.
There is a typo in the metric recipe. Oatmeal grams state 702.
Should probably be 270.
Hi. I don’t provide a metric version of the recipe, so I’m unsure where the error is.
mmmm.. now I want to go home and bake a batch – with dried cherries tho as I don’t keep raisins in the house. With the SousPug hovering by the stove all the time, I don’t want to take a chance at a stray raisin finding its way into his mouth. He sees the vet enough *LOL*
I have often said that BeeBop and I think so much alike that there must be some blood relation in our back ground. These are my favorite too. But I like them thin and crispy not chewy. Delicious either way.
My favorite cookies…well one of them:)
Oatmeal raisin are popular in our house too – although I tend to make them with raisinets!!! I love getting away from the family from time to time, but I agree, I do miss them when I’m gone!!
COmfort cookie…My husband goes away every so often too, part of is job description. I know it is depressing but there is no depression that a good cookie cannot cure. Yum!
Do not, I repeat, do not get between me, those and a tall glass of cold milk. It could be dangerous.
Miss P
I’ve never had an oatmeal raisin cookie that I cared for unless it was homemade…but when they are homemade I might be right there with BeeBop; LOVE them. These make me want to go bake a batch now…they’re OK for breakfast right?
Well, absolutely! A couple of these and a glass of milk (or a nice strong coffee) and I’d call that breakfast done.
I LOOOVE a great oatmeal raisin cookie, yes – even more than a chocolate chip at times. There’s nothing like a warm oatmeal raisin cookie, fresh from the oven. Mmmm… I could totally go for one right now ;)
Great recipe!