These Old-Fashioned Oatmeal Raisin Cookies are super moist with plump raisins and warm spices. This is my modern take on my nan’s recipe…one of our family favorites. Growing up we were lucky to live next door to my nan and should would often bake up these cookies as an after school snack. As we got older, she let us have these hearty cookies as a breakfast treat and to this day it is my favorite way to eat them!
Baker’s tips for Old-Fashioned Oatmeal Raisin Cookies:
Use a combination of oats:
Use a combination of both quick oats and whole oats to provide more texture. If you only have the old-fashioned on hand, pulse them into a course texture using a mini-food processor, 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.
Use a blend of flours:
Use a combination of all purpose and bread flour. By using some bread flour it will make the cookie crisp on the outside yet still remain chewy on the inside.
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.
Chill dough before baking cookies:
Be sure to chill the scooped batter for 10 minutes to ensure less spread. However, if you like your cookies thin and crispy, don’t chill and instead put the scooped batter right into the oven.
Use aluminum 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.
Old-Fashioned Oatmeal Raisin Cookies
- 3/4 c. unsalted butter cold
- 2 T. canola oil
- 1 c. brown sugar
- 1/2 c. sugar
- 1 egg + 1 egg yolk
- 2 tsp. vanilla
- 2/3 c. unbleached flour
- 2/3 c. bread flour
- 2 c. quick oats
- 1 c. whole oats
- 1 1/4 tsp. cinnamon
- 1 tsp. salt
- 1/4 tsp. clove
- 1/4 tsp. nutmeg
Add remaining ingredients:
- 1 tsp. baking soda
- 1 T. vinegar
- 1 c. nuts (pecans/walnuts) finely chopped
- 1 c. raisins
- Pull out butter from fridge.
- Take 3/4 c. hot water and pour over raisins and set aside.
- Finely chop a mixture of pecans and walnuts and set aside.
- Cream together butter, brown sugar, sugar, egg & yolk until light and fluffy. Mix on medium-high speed for 3 minutes.
- Whisk together dry ingredients and add to batter. Mix until just combined.
- Add in baking soda to batter and pour the vinegar over the soda. Mix until just combined.
- Drain raisins. Add raisins and nuts to batter until just combined.
- Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
- Use a medium cookie scoop and drop 8 cookie dough balls onto baking sheet. Chill in fridge for 10 minutes.
- Bake cookies for 15-17 minutes.
- Let cookies cool and store in a container.