Old Fashioned Oatmeal Raisin Cookies

These Old Fashioned Oatmeal Raisin Cookies are soft and chewy and speckled with the perfect amount of sweet raisins. They’re easy to make and no chilling required! These cookies aren’t fancy, but they taste like childhood memories to me!

The best thing about old fashioned oatmeal raisin cookies is how easy they are to make. They start off by creaming butter and sugar together just like most cookies. These oatmeal cookies are also made with molasses and vanilla extract for extra richness. Brown sugar also contains molasses so be careful not to add more than the recipe calls for or the molasses can be over powering.

Ingredients for old fashioned oatmeal raisin cookies:

• Butter
• Brown Sugar
• White sugar
• Molasses
• Vanilla extract
• eggs
• All purpose flour
• Old fashioned oats
• Baking soda
• Cinnamon
• Nutmeg
• Salt
• Raisins

Wet Ingredients

Once you’ve made the wet ingredient mixture, you can whisk together the dry. These oatmeal cookies are made with old fashioned quaker oats (not quick-cook oats). The quick cook oats absorb more liquid so they can tend to change the texture of the cookie completely.

You’ll want to just fold in the dry ingredients until you see no more white flour. The dough will be sticky and thats exactly what you want! Once mixed, you can add in the raisins.

Should you soak your raisins before adding them to oatmeal cookies?

It’s up to you. I do not soak mine because I like very chewy raisins but if you like your raisins to be more plump, you can soak them in warm water for about 10 minutes. Just be sure to pat them completely dry before adding them.

Once your dough is all mixed up and wonderfully sticky, you can scoop the cookies. I like to use a cookie scoop to make them all even and round. It’s about 2 tablespoons if you don’t have a scoop. Place your dough on the parchment paper about 2 inches apart since they will spread just a bit in the oven. These only take about 12-14 minutes in the oven. If you like a super gooey chewy cookie, stay toward the 12 minute mark. If you like crispy edges, you can go closer to 14 like I did.

Other recipes you’ll love:

• Chocolate Chip Oatmeal Cookies
• Caramel Cornflake No-Bake Cookies
• Carrot Sheet Cake
• Guava Cream Cheese French Toast Roll-Ups

Print Recipe

Old Fashioned Oatmeal Raisin Cookies

Prep Time10 mins

Cook Time14 mins

Course: Dessert, Snack

Cuisine: American

Servings: 28 cookies (approximately)

Author: Coco and Ash

Ingredients

• 1 cup unsalted butter (softened)
• 1 cup dark brown sugar
• ¼ cup white sugar
• 2 large eggs
• 2 tablespoons molasses
• 2 teaspoons vanilla extract
• 1 and ¾ cup all purpose flour
• 3 cup old fashioned rolled oats
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• ⅙ teaspoon nutmeg
• ½ teaspoon salt
• 1 cup raisins

Instructions

• Pre-heat your oven to 350° and line a cookie sheet with parchment paper.
• Add the butter, brown sugar, and white sugar to a large bowl and beat together with a hand mixer for about 2 minutes until it's fluffy.
• Add the eggs, vanilla, and molasses to the mixture and beat again for about 1 minute.
• In a separate bowl, whisk together the flour, oats, baking soda, cinnamon, nutmeg, and salt.
• Add the dry mixture to the wet ingredients and gently mix together just until combined and you see no more loose flour.
• Fold in the raisins.
• Use a cookie scoop or measure about 2 tablespoons per cookie and place on the lined cookie sheet about 2 inches apart.
• Bake for about 12-14 minutes then let cool on the pan for about 10 minutes before moving to a cooling rack or other cool flat surface. (12 minutes leaves them soft and chewy throughout, while 14 minutes will give you crispy edges with a chewy center)
• Enjoy warm or allow to cool completely and store in an air-tight container for up to 5 days.

Recipe adapted from Sally’s Baking Addiction