Not a fan of most oatmeal raisin cookies? Neither was my son until he tried these classic oatmeal raisin cookies. This post contains some affiliate links that earn me a small commission.
Growing up, I remember going to my great gram’s house regularly. I remember the cucumbers she grew on her chain link fence along the side of her house, and I remember playing in the dusty basement of her garage that held an old time Prohibition era bar (for real). Most of all, I remember sneaking into her freezer.
Every time we visited, she had these classic oatmeal raisin cookies in a green plastic container in her freezer. I’d sneak in there any time an adult wasn’t watching and grab one or three. Still frozen, I loved them partly because they were so soft and chewy.
Fast forward to adulthood, and I know I’m in the minority when it comes to oatmeal raisin cookies. I like them because I know what good oatmeal raisin cookies taste like. The rest of my family? Not so much.
A few weeks ago, I made brownies. I love my brownies, too. They’re rich and soft and fudgy, and my family ate them all. I had a small snippet of a slice when I first made them. Two days later, I went to grab myself a brownie, and the empty pan stared back at me.
Because yes, my family left the empty pan for me to clean up. Talk about adding insult to injury.
You know I immediately wanted those brownies. Or really any other delicious cookie I could find. I almost made triple chocolate dipped cookies or copycat Girl Scout s’mores cookies, but then I had a better idea.
I decided to get my revenge and make my great gram’s classic oatmeal raisin cookies. No one likes oatmeal raisin in my house, so they’d be mine all mine.
Good news, bad news. My son gets more adventurous with his eating all the time, so he tried a cookie. And darn it, he liked it!
“Mom!” he cried. “These don’t taste like the ones I usually eat. They’re good!”
And all of a sudden the stash of desserts that I could enjoy at my leisure disappeared. I mean, I’m glad my cookies are so good that they convert a non oatmeal raisin cookie person into a raving fan, but man I wanted those cookies for myself.
Apparently I need to come up with a new dessert the rest of my family won’t like because these classic oatmeal cookies – soft and chewy and oh so good – definitely didn’t work to keep my family away.
Not convinced? Check out some of my other favorite recipes at the bottom of the post.
Tools You Need for Classic Oatmeal Raisin Cookies
- Stand mixer or hand mixer and mixing bowl
- Cookie sheet
- Liquid measuring cup and measuring spoons and cups
- Silpat or parchment paper
- Cookie scoop or spoon to scoop dough
- Cookie spatula
- Wire cooling racks
How to Make Classic Oatmeal Raisin Cookies
Make sure your butter is room temperature. Set it out a few hours before you start baking, or do the trick with a warm glass. Fill a warm glass with hot water and let it heat the glass, then dump out the water. Stand your stick of butter on its end, and place the glass upside down over the stick of butter for a couple minutes.
Preheat your oven to 350 degrees.
Add softened butter, brown sugar, and granulated sugar to your mixing bowl. Beat until creamy.
Add egg, milk, and vanilla, then mix starting on low speed until incorporated. It will look a little curdled.
Add salt and baking soda and stir to distribute. Pour in the oats and stir well. Add flour and mix on low just until it’s mostly incorporated. The raisins go in last. Mix those on low just until distributed. You don’t want to overbeat this.
Using your cookie scoop, drop 12 cookies on your silpat or parchment paper covered cookie sheet. Bake at 350 degrees for 12 to 15 minutes. They will still be soft, so let cool on the cookie sheet, then use your cookie spatula to let them cool on wire racks for ten minutes. They’ll firm up significantly as they cool. You’re better off underbaking than overbaking these classic oatmeal raisin cookies.
Store on your counter in a tightly sealed container for two to three days. If you have any left over after that, freeze them. They freeze beautifully for up to a month and are good straight from the freezer!
Are you a fan of classic oatmeal raisin cookies?
- 12 T butter, softened
- 1 c brown sugar
- 1/2 c granulated sugar
- 1 egg
- 1/4 c milk
- 1 t vanilla
- 3/4 t salt
- 1/2 t baking soda
- 3 c oats
- 1 c flour
- 1 c raisins
- Preheat oven to 350 degrees. Be sure butter is softened.
- Add softened butter, brown sugar, and granulated sugar to mixing bowl, and beat until creamy.
- Add egg, milk, and vanilla, then mix starting on low speed until incorporated. Add salt and baking soda and stir to distribute. Pour in oats and stir well. Add flour and mix on low just until mostly incorporated. Sprinkle in raisins, and mix on low just until distributed.
- Drop 12 cookies on a silpat or parchment paper covered cookie sheet. Bake at 350 degrees for 12 to 15 minutes. Do not overbake. Let cool on cookie sheet 2-3 minutes, then cool on wire racks for ten minutes.
- Store on counter in a tightly sealed container for two to three days. They freeze beautifully for up to a month and are good straight from the freezer, too.
As an Amazon Associate and member of other affiliate programs, I earn a commission from qualifying purchases.
Nutrition Information:Yield: 48 Serving Size: 1 cookie
Amount Per Serving: Calories: 88Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 12mgSodium: 76mgCarbohydrates: 14gFiber: 1gSugar: 8gProtein: 1g
This site uses an outside source to provide nutrition. If you need exact details, please calculate yourself.
Other cookie recipes to try:
- Cherry Pie Cookies
- Double Chocolate Chunk Cherry Cookies
- Easy Lemon Cookies with Lemon Glaze
- Copycat Girl Scout S’mores Cookies
- Chewy M&M’s Cookies
- Bailey’s Irish Cream Cookies
- S’mores Stuffed Cookies
I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.