These old-fashioned oatmeal raisin cookies are a classic. Crispy on the outside, chewy on the inside, these cookies are a nostalgic favourite.

old-fashioned oatmeal raisin cookies on serving board

Everyone needs a solid, classic old-fashioned oatmeal raisin cookie recipe and this is my go-to recipe.

These old-fashioned oatmeal raisin cookies are crispy and caramelized on the outside, but soft and chewy on the inside.

Ingredients and Substitutions

Oatmeal – this oatmeal cookie recipe uses large-flake, old-fashioned oatmeal.

Raisins – I used Thompson raisins for these cookies, as they are a classic choice.

Step-by-Step Photos

adding egg to dough in mixer
1
adding flour mixture to dough
2
adding rolled oats to dough
3
adding raisins to dough
4
finished dough in bowl with cookie scoop
5
dough balls on baking sheet before baking
6
  1. Cream together the butter and white and brown sugars until light and fluffy.
  2. Add the egg and beat in.
  3. Add the flour mixture and mix in.
  4. Add the oatmeal.
  5. Add the raisins.
  6. Use a 2-inch scoop to scoop balls of dough.
  7. Place dough balls at least 2-inches apart on an ungreased baking sheet.
old-fashioned oatmeal raisin cookies on serving board

Recipe Tips

These cookies freeze well, once baked. You can also form the dough into 2-inch balls, freeze on a cookie sheet, then once frozen, store in a freezer bag to bake off a few at a time. I love this method, since, let’s face it … there is nothing nicer than a warm, fresh-from-the-oven oatmeal raisin cookie … cooked on demand.

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old-fashioned oatmeal raisin cookies on serving board

Get the Recipe: Old-Fashioned Oatmeal Raisin Cookies

A classic recipe for a classic cookie. These old-fashioned oatmeal raisin cookies are crispy on the outside and chewy on the inside!
5 stars from 4 ratings
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 18 cookies

Ingredients

  • 1 1/2 cups all purpose flour
  • 1/2 teaspoon fine salt, reduce to 1/4 tsp if using salted butter
  • 1 teaspoon baking powder
  • 1/4 teaspoon freshly grated nutmeg, can use pre-grated
  • 14 Tbsp. unsalted butter, at room temperature
  • 3/4 cup + 3 Tablespoons granulated white sugar
  • 3/4 cup + 3 Tablespoons dark brown sugar, can use light brown
  • 2 large eggs, at room temperature
  • 2 1/2 cups large-flake, old fashioned rolled oats
  • 1 1/4 cups raisins

Instructions
 

  • Preheat oven to 375 ° F. with rack in centre of oven. Prepare a baking sheet with parchment paper.
  • In a medium bowl, whisk together the flour, salt, baking powder and nutmeg. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a hand mixer, beat the butter until smooth and creamy, 1 to 2 minutes. Beat in the granulated and brown sugars on medium speed, until light and fluffy, about 2 to 3 minutes. Reduce mixer speed to low and beat in the eggs, 1 at a time, until each is fully mixed in. Scrape down the sides of the bowl. Gradually add the flour mixture, beating until thoroughly combined, and scraping down the sides of the bowl and paddle as needed. Add the oats and raisins and mix lightly until they are evenly distributed in the dough.
  • *Note: If you like thicker, chewier cookies, cover dough and refrigerate for 30 minutes. Be sure to keep dough refrigerated between batches, as well. If you like your cookies thinner and crispier, proceed to start baking dough right away.
  • Using an ice cream scoop or a spoon and your hands, form dough into 2-inch balls. If you’d like neat round cookies, be sure to make a neat round ball. Place onto the baking sheets, evenly spacing them to fit 6 -8 balls on the sheet.
  • Bake the cookies for 10 minutes, then rotate the baking sheets from front to back and continue to bake until the edges of the cookies are golden brown and the centers are puffed and feel set when lightly touched, 8 to 12 additional minutes for 2-inch balls (18-22 minutes total baking time). If you’ve made smaller balls than 2-inches, cooking time will be less. Be sure to watch closely for the first batch to gauge cooking time. The cookies might seem slightly under-baked, but they will crisp as they cool.
  • Remove the sheets from the oven and cool completely on a wire rack. Continue baking the rest of the dough (be sure the baking sheets are completely cool before reusing to bake additional cookies).
Cuisine: American
Course: Snack
Author: Jennifer Maloney
Serving: 1serving, Calories: 295kcal, Carbohydrates: 48g, Protein: 3g, Fat: 10g, Saturated Fat: 6g, Cholesterol: 45mg, Sodium: 69mg, Potassium: 189mg, Fiber: 2g, Sugar: 24g, Vitamin A: 315IU, Vitamin C: 0.6mg, Calcium: 38mg, Iron: 1.4mg
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