Classic Old Fashion Oatmeal Raisin Cookie
Just Like My Grandma’s
This is, hands down, my favorite cookie! It is soft and chewy, like an oatmeal cookie should be.
There’s something so nostalgic about baking Old-Fashioned Oatmeal Raisin Cookies. The warm, comforting aroma of cinnamon, oats, and molasses filling the kitchen brings me right back to afternoons in my grandmother’s cozy kitchen. These cookies are soft, chewy, and filled with the wholesome flavors of hearty oats, plump raisins, and a touch of rich molasses.
Grandma always had a knack for turning simple ingredients into something magical, and this recipe is no exception. These cookies aren’t just a dessert—they’re a bite of history, made the old-fashioned way with love and care. Let me show you how I recreate this timeless classic.
Why I Love This Recipe
These Old-Fashioned Oatmeal Raisin Cookies aren’t just cookies to me—they’re a reminder of baking alongside my grandmother, learning her little tricks, and sneaking cookie dough bites when she wasn’t looking. Something so satisfying is taking simple pantry ingredients and creating something warm, delicious, and full of love.
What Ingredients You’ll Need
To create these soft and chewy oatmeal raisin cookies, you’ll need:
- Old-fashioned rolled oats (the heart of the recipe)
- All-purpose flour
- Brown sugar and granulated sugar (for that perfect chewy texture)
- Butter (because butter makes everything better)
- Eggs
- Vanilla extract
- Baking soda and a pinch of salt
- Ground cinnamon (the secret to a warm, spiced flavor)
- Raisins (sweet, chewy gems that bring it all together)
Optional add-ins: Chopped nuts like walnuts or pecans for a bit of crunch, or even chocolate chips if you’re feeling adventurous.
How to Make Them
- Soak the raisins: To help make them plump and juicy, I like to soak them in hot water while mixing up the batter. I drain and pat them dry before adding them to the mixture.
2. Cream the butter and sugars:
Start beating softened butter with brown and granulated sugar until the mixture is light and fluffy. This step ensures the cookies will have that perfectly soft texture.
3. Add the wet ingredients.
- Mix in the eggs one at a time, followed by a generous vanilla extract and molasses splash. These ingredients bring everything together and add a rich depth of flavor.
4. Combine the dry ingredients.
Whisk together the flour, baking soda, salt, and a pinch of ground cinnamon in a separate bowl. That dash of cinnamon? It’s the magic touch that makes oatmeal raisin cookies truly special.
5. Mix it all up.
Gradually add the dry ingredients to the wet mixture. Then, fold in the rolled oats and plump raisins. The oats give the cookies their signature chewy texture, while the raisins add bursts of sweetness to every bite.
6. Scoop and bake.
Scoop the cookie dough onto a baking sheet lined with parchment paper, spacing them evenly. Bake until the edges are golden, but the centers are still soft. Remember: slightly under-baking ensures they stay chewy!
- Cool and enjoy.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them set while keeping the centers irresistibly soft.
Why These Cookies Are So Perfect
- Soft and chewy: The rolled oats and the perfect balance of butter and sugar create a chewy bite you’ll crave.
- Warm and spiced: Cinnamon adds a cozy touch that pairs beautifully with the raisins.
- Easy to customize: Add nuts, swap raisins for dried cranberries, or toss in chocolate chips for a new twist.
- Timeless comfort: These cookies are like a taste of childhood and a staple for any home baker.
Enjoy Them Anytime
Whether it’s a lazy Sunday afternoon, a cozy evening with friends, or a sweet treat to brighten your day, these soft and chewy oatmeal raisin cookies are always a good idea. With their classic flavors and nostalgic charm, they’ll quickly become your go-to recipe—just like they are for me!
So preheat your oven, grab a mixing bowl, and prepare to bake a batch of pure joy. You deserve it! 🍪
What’s your favorite way to enjoy oatmeal raisin cookies? Warm it out of the oven or pair it with a cold glass of milk? Share your cookie moments in the comments! 😊
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These soft and chewy oatmeal raisin cookies are the perfect combination of comforting flavors and irresistible texture. Packed with hearty oats, plump raisins, and a hint of warm cinnamon, they deliver that nostalgic homemade taste in every bite. Perfect for a cozy afternoon snack, a sweet treat with coffee, or sharing with loved ones, these cookies are a timeless favorite you’ll keep returning to!
- 1 cup unsalted butter - softened
- 1 cup light brown sugar- packed
- 1/4 cup granulated sugar
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 1 tablespoon dark molasses (preferred- Grandma's brand)
- 1 2/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 cups old fashioned whole rolled oats
- 1 cup raisins
- 1/2 cup chopped walnuts ( optional )
Preheat the oven to 350°F (177°C) after the rest period. Line two large baking sheets with parchment paper or silicone baking mats and set them aside.
Whisk the flour, baking soda, cinnamon, and salt in a medium-sized bowl. Set aside
Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth, about 2 minutes.
Add the eggs and mix on high until combined about 1 minute. Scrape down the sides and bottom of the bowl as needed.
Add the vanilla and molasses and mix on high until combined.
Slowly add the dry ingredients to the wet ingredients and mix on low until combined.
Beat the oats, raisins, and walnuts (if using) at low speed.
Dough will be thick, yet very sticky. Chill the dough for 30-60 minutes in the refrigerator (do the full hour if you’re afraid of the cookies spreading too much). If chilling for longer (up to 2 days), allow to sit at room temperature for at least 30 minutes before rolling and baking.
Roll balls of dough (about two tablespoons per cookie) and place them 2 inches apart on the baking sheets. Since the dough can be sticky, I recommend using a cookie scoop.
Bake for 12-14 minutes until lightly browned on the sides. The centers will look very soft and under-baked
Remove from the oven and cool on a baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to “set” on the baking sheet during this time.
- Make-Ahead & Freezing Instructions: Cookies stay fresh, covered, at room temperature for up to one week. Baked cookies freeze well—up to three months. Unbaked cookie dough balls freeze well—up to three months. Bake frozen cookie dough balls for an extra minute; thaw is unnecessary. Here’s how to freeze cookie dough.
- Oats: For these oatmeal raisin cookies, I use old-fashioned whole oats. They provide the ultimate hearty, chewy, thick texture, which we love!
- Eggs: Room-temperature eggs are preferred. A good rule of thumb is to always use room-temperature eggs when using room-temperature butter.
- Raisins: Soak your raisins in warm water for 10 minutes before using them (blot them very well to dry them). This will make them nice and plump for your cookies.
