Last updated on October 25th, 2024
These Old-Fashioned Oatmeal Raisin Cookies are crispy on the edges with a with moist texture from plump raisins, nuts, and warm spices. My vintage recipe inspiration is from my Nana, who baked these year-round. We ate them as a hearty breakfast treat or afternoon snack with milk. My nana also left me a recipe for Oatmeal Apricot Cookies.
How to make Oatmeal Raisin Cookies
INGREDIENTS
oats:
Use a combination of both quick oats and whole oats will give more texture to the cookie. If you only have the old-fashioned whole oats on hand, pulse them into a course texture using a mini-food processor and then measure them out. To add a deep nutty flavor, toast the oats for 5 minutes at 350 degrees before adding them to the batter.
raisins:
Be sure to soak raisins in hot water before adding them to the batter. Plumping them up will add moisture and texture to the cookie. You could also soak them in alcohol like rum or bourbon for flavor.
nuts:
I prefer to use a combination of nuts such as pecans and walnuts together but it is fine to just use one or the other. For a fast, easy way to chop nuts I like to use a Cuisinart Mini-Food Chopper.
BAKER’S TIPS
Chill dough:
To ensure less cookie spread, chill the scooped batter for 10 minutes to overnight prior to baking. If you like your cookies thin and crispy, don’t chill the batter and scoop the batter right away and bake.
baking sheets:
Always use a light-colored, aluminum cookie sheet. I use Nordic Ware aluminum, 18×13 half-sheet pans lined with parchment paper. Aluminum is best for distributing and reflecting even heat during the baking process. Dark cookie sheets conduct more heat across the surface, which could cause your baked goods to burn or darken on the edges before they are fully cooked.
Oatmeal Raisin Cookies
Ingredients
WET INGREDIENTS
- 1 c. butter
- 1 c. brown sugar
- ½ c. sugar
- 2 eggs
- 2 tsp. vanilla
DRY INGREDIENTS
- 2 c. quick oats
- 1 c. old-fashioned oats
- 1 ⅓ c. unbleached flour
- ½ tsp. baking powder
- 1 tsp. salt
- 1 ½ tsp. cinnamon
- ¼ tsp. clove
- 1/4 tsp. nutmeg
MIX-INS
- 1 c. dried raisins soak in hot water
- ½ c. nuts (pecans or walnuts) fine chop
Equipment
- mixer with paddle attachment
- measuring cups & spoons
- parchment sheets or silicone baking mat
- cookie sheets
Instructions
- PREP
- Gather equipment. Place parchment paper on cookie sheets.
- Boil or microwave and pour over raisins just until they are covered (about 1 c.) and set aside. Finely chop a mixture of pecans and walnuts and set aside.
MAKE BATTER
- Beat together butter, sugar , brown sugar and eggs until light and fluffy.
- Add in dry ingredients and mix well.
- Drain the raisins, toss in flour to lightly coat and mix into batter. Add in nuts and mix batter until just combined.
- Scoop batter into cookie pucks and place in airtight container or on cookie sheets. Chill one hour or overnight.
- Place cookie pucks 1” apart on cookie sheet.
BAKE
- Bake at 350° for 15-17 minutes. Let cookies cool and store in air-tight container.
Notes
If time allows, be sure to let the batter rest as hydrating the gluten-free flour is an important step for a light and tender bake. You can make the batter ahead of time and place in the fridge and scoop batter when needed.You can make the cookie batter ahead of time then scoop into balls and freeze to bake later. TO MAKE GLUTEN-FREE Add 1 T. milk to help add moisture to the gluten-free flour. Let batter rest, scoop cookie dough into pucks and chill overnight. Sub your favorite gluten-free flour. Storage: Gluten-free baked goods do not have the same shelf-life as conventional baked goods. Store in airtight container on counter 1-2 days or for best results, seal in in freezer safe container for up to 6 months. When freezing, allow to come to room temperature before opening the container. TO MAKE VEGAN In place of the milk, use unsweetened oat, coconut or almond milkUse vegan butter sticks. My favorite is Country Crock Olive Oil Sticks
To replace the egg, add 1 tsp. soda to the batter with 1 T. vinegar poured on top of the soda.
Swap out chocolate chips with Nestle Allergen-Free Chocolate Chips
Love oatmeal cookies? Here are a few more to try
