featured 5334

Old-Fashioned Soft & Chewy Oatmeal Raisin Cookies Recipe

An old-fashioned oatmeal raisin cookie recipe that yields thick, soft, and chewy cookies. A touch of cinnamon and nutmeg adds warmth and depth, while briefly simmering the raisins plumps them and releases flavorful liquid that keeps the dough moist and tender. These cookies are perfect for an afternoon treat or a late-night snack.

A tiered wooden platter full of oatmeal raisin cookies with a bouquet of flowers blurred in the background.

Years ago my mother handed me a handwritten recipe book with many family favorites. One of the standouts is labeled “Janie’s Oatmeal Raisin Cookies.” Whoever Janie was, she knew how to bake an exceptional oatmeal cookie. This recipe produces soft, fluffy, and delightfully chewy cookies that have become a staple in my kitchen.

Even as I write, the aroma of cinnamon, nutmeg, and vanilla fills the house. The scent is irresistible and makes waiting for the next batch to come out of the oven difficult. These cookies are worth sacrificing willpower for.

Why I love this Oatmeal Raisin Cookie Recipe:

Raisins are plump and juicy. The key step is gently boiling the raisins for about five minutes. This rehydrates them and releases a sweet, flavorful liquid that is added to the batter, producing a moister cookie and plenty of pleasantly tender raisins in each bite.

A timeless, tried-and-true family recipe. Recipes passed through generations often become favorites because they reliably deliver great results. I’ve returned to these cookies repeatedly because of their consistent texture and flavor.

Moist, soft, chewy, and thick. If you prefer a cookie that is substantial and tender rather than thin and crispy, this recipe does all of that—soft in the middle, thick and satisfying at the same time.

Nutmeg and cinnamon deepen the flavor. Both spices bring a warm, subtle complexity that complements oats and raisins beautifully.

One bowl of uncooked old fashioned oats and another bowl of raisins with oats and raisins scattered around.

Oats and raisins — a classic pairing

Use old-fashioned rolled oats for a heartier texture and a more rustic appearance. Rolled oats hold up well during baking and provide the chewy texture associated with traditional oatmeal cookies. Quick oats can be used if you prefer a finer texture, and measurements remain the same.

Regular dark raisins add a pleasant color contrast and robust flavor, while golden raisins are slightly sweeter and lighter in color. Either type works; choose based on your texture and color preference.

Raisin boiling in water in a pan.

Gently rehydrate the raisins

Rehydrating the raisins makes them plump, juicy, and more flavorful. Combine 1 ½ cups raisins with 1 ½ cups water, bring to a boil, then reduce to a low boil for five minutes. This softens the raisins and produces a small amount of sweet raisin liquid to add to the batter.

Boiled raisins draining in a wire strainer into a clear measuring cup.

Reserve the raisin liquid

Drain the raisins through a fine sieve and reserve at least ½ cup of the liquid. Allow it to cool before using. This flavorful liquid is mixed with baking soda and added to the dough to improve texture and flavor.

A bowl of shortening, sugar and two cracked eggs with a wooden spoon. A carton of eggs sit next to the bowl.

Cream the shortening, sugar, and eggs

Cream the shortening and sugar for about two minutes until light, then add eggs one at a time, beating for about one minute after each. Avoid overbeating; excessive air in the batter can produce unwanted tiny holes on the cookie surface. Two minutes of creaming is sufficient for this recipe.

Creamed shortening, sugar and eggs are in a bowl with flour, cinnamon and salt.

Combine dry ingredients and finish the batter

Whisk together the flour, cinnamon, nutmeg, and salt before adding them to the creamed mixture. When adding dry ingredients, mix only until combined to avoid developing too much gluten, which can make cookies tough. Add the baking soda dissolved into ½ cup of the reserved raisin liquid, then fold in the drained raisins, oats, and vanilla with a wooden spoon or rubber spatula.

Baking Soda is being poured into raisin water from a measuring spoon. Oatmeal raisin cookie dough sits in a bowl beside it with a bowl of raw oats.

A mixing bowl of oats, raisins and oatmeal cookie batter with raisins and oats scattered around it.

Prepare for baking

Chilling the dough is not necessary for this recipe; it holds its shape and stays thick while baking. Lightly grease or spray the baking sheet—too much grease can cause excessive spreading. Use a cookie scoop for consistent portions; two spoons can work in a pinch but are messier and less uniform.

Rounds of oatmeal raisin cookie dough on a cookie sheet with a bowl of dough sitting beside it. A few cinnamon sticks are scattered around.

Bake the cookies

Preheat the oven to 350°F. Bake cookies for 12–15 minutes, or until the edges are lightly golden. Oven temperatures vary, so test a couple of cookies first to determine the ideal bake time for your oven. In my oven, 13 minutes was perfect.

This recipe yields about three dozen cookies if you don’t heap the scoop. I tend to heap mine, so I usually bake two batches—more cookies to enjoy is never a bad thing.

Baked oatmeal raisin cookies sit on a wire baking rack with a pan of baked cookies below it. A bowl of cookie dough sits next to them.

A top view of oatmeal raisin cookies on a wooden layered cookie tray.

A bowl of oatmeal raisin cookies with a hand holding one with a bite out of it. A glass of milk and a bunch of cookies sit in the background.

Fresh from the oven, these oatmeal raisin cookies are irresistible with a cold glass of milk. They store well in an airtight container for several days, staying soft and flavorful.

Old Fashioned Soft & Chewy Oatmeal Raisin Cookies

Ingredients

  • 1 cup raisins
  • 1 cup water (for simmering raisins)
  • 1 teaspoon baking soda (mixed with ½ cup reserved raisin liquid)
  • 1 cup white sugar
  • ¾ cup shortening
  • 2 large eggs
  • 2 ¼ cups all-purpose flour
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • ¼ teaspoon salt
  • 2 ¼ cups old fashioned rolled oats
  • 1 teaspoon vanilla

Instructions

  • Preheat oven to 350°F.
  • Combine raisins and water in a pan, bring to a boil, then reduce to a low boil for 5 minutes.
  • Drain raisins through a sieve, reserving ½ cup of the liquid; let it cool.
  • Stir baking soda into the reserved ½ cup raisin liquid.
  • Cream the shortening and sugar for about two minutes.
  • Add eggs one at a time, beating one minute after each.
  • Whisk together flour, cinnamon, nutmeg, and salt.
  • Stir the raisin liquid (with baking soda) into the creamed mixture until combined.
  • Add the dry ingredients and mix just until combined.
  • Fold in the drained raisins, oats, and vanilla.
  • Drop dough onto a lightly greased cookie sheet using a cookie scoop or spoons.
  • Bake at 350°F for 12–15 minutes or until edges are lightly golden.
  • Cool slightly, then enjoy.

Notes

  • Rehydrating raisins gives them a plump, juicy texture and adds moisture to the dough.
  • Avoid overbeating the creamed shortening and sugar to prevent tiny air holes on the cookie surface—two minutes is sufficient.
  • Whisk dry ingredients together before adding to the wet mixture to ensure even distribution.
  • Measure flour by fluffing, spooning into the cup, and leveling with a knife for consistent results.
  • Mix dry into wet only until combined to avoid tough cookies.
  • Lightly grease the baking sheet to prevent excess spreading; chilling the dough is not necessary.
  • Oven temperatures vary; test a couple of cookies to find the ideal baking time for your oven.

Nutrition (approx.)

  • Serving Size: 3 cookies
  • Calories: 416
  • Sugar: 37 g
  • Sodium: 166 mg
  • Fat: 14 g
  • Saturated Fat: 3 g
  • Carbohydrates: 69 g
  • Fiber: 5 g
  • Protein: 6 g