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Classic Oatmeal Raisin Cookies

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Classic Oatmeal Raisin Cookies are soft and chewy and have been a part of my life since childhood.  Nothing fancy or complicated, just pure homemade goodness – a classic cookie.
 Classic Oatmeal Raisin Cookies
 
Not only are these Classic Oatmeal Raisin Cookies one of my favorites, they are also my husbands.  I don’t make them nearly enough and I really should.  In fact, I cannot believe I have yet to post it here on the blog! I have always used the recipe from under the lid of the Quaker Oats container.  It’s the best. Why mess with the best?! I’ll admit I have used dried cranberries from time to time in place of the raisins.

 

Classic Oatmeal Raisin Cookies
 
It is the one cookie that both my girls do not care for and that’s good news for my husband – more for him! Ha!
Bake up a batch of these Classic Oatmeal Raisin Cookies and enjoy them with an ice cold glass of milk!
 

Tips for Classic Oatmeal Raisin Cookies

Be sure your butter is at room temperature when making these cookies.  I like to combine all of the dry ingredients (except for the raisins) and give them a whisk together before adding to the wet ingredients.  

If you don’t have raisins, dried cranberries work very well.  Add chopped pecans or walnuts if you like.  

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Classic-Oatmeal-Raisin-Cookies

These Oatmeal Raisin Cookies are soft and chewy and have been a part of my life since childhood.  Nothing fancy or complicated, just pure homemade goodness - a classic cookie.

Classic Oatmeal Raisin Cookies

These Oatmeal Raisin Cookies are soft and chewy and have been a part of my life since childhood. Nothing fancy or complicated, just pure homemade goodness - a classic cookie.
5 from 2 votes
Print Pin Rate
Author: Lisa Kerhin

Ingredients

  • 1/2 cup 1 stick plus 6 tbsp unsalted butter, softened
  • 3/4 cup firmly packed brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 1/2 cups flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp salt optional
  • 3 cups Old Fashioned Quaker® Oats uncooked
  • 1 cup raisins or dried cranberries

Instructions

  • Heat oven to 350 degrees.
  • In a medium bowl whisk together the flour, baking soda, cinnamon, and salt. Set aside.
  • In large bowl, beat butter and sugars on medium speed of electric mixer until creamy.
  • Add eggs and vanilla; beat well.
  • Gradually add the dry ingredients, mixing after each addition until combined.
  • With a wooden spoon, fold in the oats and raisins until combined.
  • Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
  • Bake 8 to 10 minutes or until light golden brown. Cool 1 -2 minutes on cookie sheets before removing to a wire cooling rack. Cool completely. Store tightly covered.
  • Recipe from Quaker Oats

Nutritional Disclaimer

“Blogghetti” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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Oatmeal Raisin Cookies

 

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