Old Fashioned Oatmeal Raisin Cookies

by Melody Thacker, in Baking, Recipes (2 Comments)

My Mom was always baking something delicious when I was a kid and these old fashioned oatmeal raisin cookies were a family favorite. Dunking cookies in milky tea or coffee is a warm childhood memory for my children and me.  I just recently came across her recipe and remember these were the best oatmeal raisin cookies.

For your convenience, you’ll find a printable version for this homemade oatmeal raisin cookie recipe below. I’ve also included a colage of step by step cookie making photos for folks who like more visuals.  Your home will smell delicious when you bake these homemade oatmeal raisin cookies just like grandma used to make.

Old Fashioned Oatmeal Raisin Cookies

Ingredients for Old-Fashioned Oatmeal Raisin Cookies:

1 cup unsalted butter, softened
1 cup brown sugar
½ cup granulated sugar
2 eggs
1 teaspoon Watkins Baking vanilla extract
3½ cups quick oats
1 cup all-purpose flour
1 teaspoon Watkins cinnamon
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup raisins

Directions For Old Fashioned Oatmeal Raisin Cookies:

1. Preheat the oven to 375°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside the cookie sheet.
2. Cream the butter with the brown and granulated sugar in a large mixing bowl.
3. Add in eggs and vanilla, and mix on low speed to combine.
4. In a separate bowl, combine the dry ingredients, and then add the dry ingredients to wet ingredients and mix. Stir in raisins until combined.
5. Cover and chill dough in the refrigerator for 30 minutes before baking.
6. Divide the dough into 24 equal-sized balls. Arrange on the prepared baking sheet with 1-2 inches between balls of dough. Press balls down with the bottom of a glass. 

(see tips below)
7. Place the cookies in the preheated oven and bake for 8-10 minutes, or until golden brown and cooked through.
8. Remove from the oven and transfer cookies to a wire rack to cool for 10-15 minutes before serving.

Prep time: 15 minutes + 30 minutes to chill the dough

Bake time: 8-10

Yields 24 cookies

Cookie Baking Tips

1. Cream the butter and sugars until they become light, fluffy and change to a lighter color.
2. If you’re in a hurry instead of chilling the dough use a cookie scoop to portion out the cookies perfectly.
3. To keep the dough from sticking to the glass, wet the bottom of the glass before pressing down on the dough. My Mom always used a fork dipped in flour to press down the cookie dough.
4. Lightly touch a cookie to see if it’s done. It should hold it’s shape.

I use and recommend Watkins extracts and spices because I love the quality and flavor. I also sell them and would be honored to be your Independent Watkins Consultant.

Did you enjoy oatmeal and raisin cookies when you were a kid?