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Oatmeal Raisin Cookies

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These classic oatmeal raisin cookies are soft, chewy, and packed with the perfect balance of sweet raisins and cinnamon. The combination of oats and the hint of vanilla makes them a family favorite, ideal for any occasion. With easy-to-find ingredients and simple instructions, these cookies will become a staple in your kitchen.

Ingredients

Scale
  • 1 1/2 cups shortening (or butter)
  • 2 cups brown sugar
  • 1 cup sugar
  • 2 eggs
  • 1/2 cup water
  • 2 teaspoons vanilla
  • 6 cups uncooked oats (quick oats)
  • 2 1/2 cups flour
  • 2 teaspoons salt
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1 1/2 cups raisins

Instructions

  • Preheat the Oven
    Heat your oven to 350°F (175°C).
  • Cream the Wet Ingredients
    In a large mixing bowl, beat together the shortening (or butter), brown sugar, sugar, eggs, water, and vanilla until the mixture is creamy.
  • Add the Dry Ingredients
    In a separate bowl, combine the oats, flour, salt, baking soda, and cinnamon. Gradually add this to the wet ingredients and mix until fully combined.
  • Stir in Raisins
    Add the raisins to the dough and stir until evenly distributed.
  • Bake the Cookies
    Drop spoonfuls of dough onto ungreased baking sheets. Bake for 11 minutes, then rotate the pans from front to back and top to bottom rack in the oven. Bake for another 4 minutes or until golden brown.
  • Cool and Serve
    Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • These oatmeal raisin cookies are great for freezing! Once baked, store them in an airtight container in the freezer for up to 3 months. When you’re ready to eat, just let them thaw at room temperature.
  • For a chewy texture, make sure not to overbake the cookies. They should still be soft when removed from the oven and will harden as they cool.
  • If you prefer a more intense raisin flavor, you can soak the raisins in warm water for 10 minutes before adding them to the dough.

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