An Old Fashioned Oatmeal Raisin Cookie Recipe that is delightfully soft, chewy and thick. There's a touch of nutmeg along with cinnamon that adds to the dimension of flavors in this wonderful afternoon and/or midnight snack. Soft boiling the raisins gives them plumpness and juiciness that your taste buds will crave. Using the raisin liquid creates a luscious and moist cookie that cannot be matched!
Years ago, my mom gave me a handwritten recipe book with all our cherished family recipes. One of my favorites is the one you find here in this post. The recipe was titled "Janie's Oatmeal Raisin Cookies." To this day, I have no idea who Janie was. But she could definitely bake a killer oatmeal cookie. So, I give you Janie's (whoever she may have been) delectable, amazing, soft and fluffy cookie recipe.
Literally, as I'm writing this post, the aroma of cinnamon, nutmeg, and vanilla is filling my home. It's so enticing that I'm having a hard time "lingering" while I wait for this next batch of Oatmeal Raisin Cookies to come out of the oven. You guys, I lose all willpower when it comes to baked goods like these as they're screaming for me to take a bite.
Why I love this Oatmeal Raisin Cookie Recipe:
The cookie is loaded to the gills with plump, juicy raisins. What makes this oatmeal raisin cookie stand head and shoulders above the rest are soft boiling the raisins for about 5 minutes. This makes the raisins plump and juicy. You also use some of the raisin liquid which adds extra moisture to the cookies. And of course, I gorge each cookie with these succulent raisins.
This is an old fashion recipe that has been in my family for as long as I can remember. Recipes like this are tried and true through generations and tend to be some of the best on the planet. I've returned to these cookies over and over through the years and they've never gone out of style in my kitchen.
I prefer an Oatmeal Raisin Cookie Recipe that is moist, soft, chewy and thick as opposed to a crispy thinner one. I know that's a tall order to have all of those characteristics in one cookie, but believe me, this recipe delivers on every one of them.
The nutmeg and cinnamon give layers of delicious flavors. This recipe calls for nutmeg along with cinnamon. Both of these spices add a subtle rich dimension to the baked cookie. How could you possibly go wrong with oats, raisins, and these spices?
Oatmeal and Raisins - a Matchless Combination for a Cookie
There's a difference between "old fashioned" and "quick" oats. Quick oats are chopped finer so it gives a more uniform or rounded look to the cookie. I've always used the "old-fashioned" rolled oats in this recipe because I've wanted the texture of a larger, thicker oat. Therefore the oat is not lost in the bite. Also, they give it a more rustic look. Old fashioned oats add a chewier texture to baked goods. But of course, it's all personal preference. The measurements will be the same with either type of oat.
Raisins, of course, bring a sweeter quality to an oatmeal cookie. There are two types of raisins that work with this cookie recipe. "Normal" raisins which we're all probably familiar with and is what I used in the cookies you see here. "Golden" raisins are the other which tends to be smaller and a little sweeter in taste. I like the pop of color that the "normal" raisins add, but either one could be used.
Low Boiling the Raisins
Re-hydrating the raisins is what give them their plump and juicy texture and adds moisture into the cookie dough itself. When I bite into an oatmeal raisin cookie, I want to taste round fleshly raisins and a lot of them. I start with 1 Β½ cups of raisins. I place the raisins and 1 Β½ cups water in a pan and bring it to a low boil letting continue for 5 minutes.
Drain the Liquid from the Raisins
After the raisins have been boiled, use a metal sieve over a small bowl to drain the liquid. Let it sit while the rest of the dough is being mixed up. This flavorsome liquid will be added later on in the process.
Creaming the Shortening, Sugar, and Eggs
Start with the shortening and sugar and beat on high speed for about two minutes. Add one egg at a time and beat an additional one minute after each. Be careful at this point not to beat too long for this particular oatmeal cookie.
The whole idea of creaming fat and sugar together for cookie dough is to make it light and fluffy by beating air into it. When I make snickerdoodles or peanut butter cookies, for instance, I always cream it for a good five minutes. But with these oatmeal cookies, it was just too much.
I tested two batches. One, where I beat the snot out of it, (sorry for the graphics) creamed it for five minutes before adding the eggs. And the other one for two minutes. The first batch when baked seemed to have an unusual amount of tiny air holes on the surface. (See below in the photo with baked cookies on a wire rack.) So weird. But it's because I incorporated too much air into the batter. The second batch still had some air holes but not near as many (See the overhead shot of a tiered cookie tray below.)
Mixing the Batter
Once the creaming process has been taken care of, add in the dry ingredients. It's best to whisk together the flour, cinnamon, nutmeg, and salt before combining it with the shortening, sugar, and eggs. Although, the above shot does not show this step mainly because I wanted a photo showing all the ingredients. (Sometimes I get carried away with my photography.)
One thing to note about measuring the flour; use the measuring cup to fluff the flour first and then measure it out. Use the flat side of a table knife to scrape off the top of the flour from the measuring cup. Don't just shake off the excess. This way you're getting a true consistent amount every time you make the cookies.
Use the hand mixer to continue to combine the dry ingredients to the wet, but only until it's combined. It's best not to overmix at this stage, otherwise, the cookies can become tough.
Baking soda is a leavening agent which works in baked goods to create an airy effect. In this recipe add the baking soda to half a cup of raisin liquid. Then add that to the batter, just until combined.
Using a wooden spoon or a rubber spatula, fold in the plump raisins, oatmeal and vanilla to the batter. Again, do not over-mix.
Getting this Oatmeal Raisin Cookie Recipe ready for the Oven
Some recipes call for chilling the dough before baking it so that the cookie dough does not flatten out too much. But with this recipe, you do not need to do that. I've never had that problem when baking these.
Another reason for flat cookies is greasing the pan too heavily. It just needs a light film of cooking spray.
Using a cookie scoop helps with uniformity and consistency for each cookie. Not only that, it's just easy to use. When I was young we would use two spoons. One for scooping out the dough and one for scraping it onto the cookie sheet. It was a lot more work and a lot messier. But however, you can get them onto the pan and ready for the oven is gonna work just fine.
Baking the Cookies
We've just moved into a home where the kitchen has two ovens. Such wonderful planning on someone's part for my current benefit. But I've noticed that both ovens cook a little differently. Therefore I would suggest, any time you are cooking or baking, don't just go by the times given in a recipe. I wouldn't just walk away and wait for the timer to go off. Keep an eye on it, because every oven is a little quirky like that, even in the same kitchen.
For this particular oatmeal raisin cookie recipe, set your oven temperature to 350°F and bake them anywhere from 12-15 minutes or until lightly golden brown. I started with two on a cookie sheet to test. One I baked for 12 minutes and the other I left in for 15. I came to the conclusion that 13 minutes was the best time for my oven. This test helped me not waste a whole baking sheet of cookie dough.
This recipe makes about three dozen if you don't heap the dough onto the cookie scoop. I'm a "heaper," therefore I didn't get quite that many out of one batch. So ... I just had to make two batches. Two is better than one, right? Right!!
All I need now is an ice-cold glass of milk and a plateful of these "hot out of the oven" Oatmeal Raisin Cookies. My tastebuds are so gonna love me for this treat.
If you're looking for some other great "baked goods" recipes, you've gotta check these out:
Soft and Fluffy Snickerdoodle Cookies
Peanut Butter Cookies with Chocolate Kisses
Chocolate Peanut Butter Cupcakes
Please consider following me on Pinterest - Lingeralittle
PrintOld Fashioned Soft & Chewy Oatmeal Raisin Cookies
An Old Fashioned Oatmeal Raisin Cookie that is delightfully soft, chewy and thick. There's a touch of cinnamon and nutmeg that add to the dimension of flavors in this wonderful afternoon and/or midnight snack. Soft boiling the raisins gives them plumpness and juiciness that your taste buds will crave. Using the raisin liquid creates a luscious and moist cookie that cannot be matched!
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Total Time: 28 minutes
- Yield: 3 Dozen Cookies 1x
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Ingredients
- 1 cup Raisins
- 1 cup water
- 1 teaspoon Baking Soda (mix with Β½ cup raisin liquid)
- 1 cup White Sugar
- ΒΎ cup Shortening
- 2 large eggs
- 2 ΒΌ cups All-Purpose Flour
- 1 teaspoon Cinnamon
- 1 teaspoon Nutmeg
- ΒΌ teaspoon Salt
- 2 ΒΌ cups Old Fashioned Oatmeal
- 1 teaspoon Vanilla
Instructions
- Preheat the oven to 350°F.
- Bring the water and the raisins to a boil over medium heat. Turn the heat down to produce a low boil for 5 minutes.
- Drain the liquid from the raisins by using a metal sieve. Reserve Β½ cup of the raisin liquid. Let cool.
- Add the baking soda into the Β½ cup of raisin liquid.
- Cream together the sugar and shortening for two minutes.
- Add eggs one at a time and beat for one minute after each egg.
- Sift or whisk together the flour, cinnamon, nutmeg, and salt.
- Stir the raisin liquid into the creamed mixture and beat only until combined.
- Add the dry ingredients into the wet ingredients and beat again only until combined.
- Fold in the drained raisins, oatmeal and vanilla.
- Using a cookie scoop drop the cookies onto a lightly greased cookie sheet.
- Bake at 350° F for 12-15 minutes or until lightly golden brown.
- ENJOY!!
Notes
- Re-hydrating the raisins is what give them their plump and juicy texture and adds moisture into the cookie dough itself. Place the raisins and 1 cups water in a pan and bring it to a low boil. Let it continue to boil for 5 minutes.
- When creaming the shortening and sugar, be careful not to beat too long, otherwise, it will incorporate too much air into the batter and give you lots of tiny air holes on the surface of the cookies. Two minutes is plenty for creaming.
- It's best to whisk together the flour, cinnamon, nutmeg, and salt before combining it with the shortening, sugar, and eggs.
- One thing to note about measuring the flour; use the measuring cup to fluff the flour first and then measure it out. Use the flat side of a table knife to scrape off the top of the flour from the measuring cup. Don't just shake off the excess.
- Use the hand mixer to continue to combine the dry ingredients to the wet, but only until it's combined. It's best not to overmix at this stage, otherwise, the cookies can become tough.
- Baking soda is a leavening agent which works in baked goods to create an airy effect. In this recipe add the baking soda to half a cup of raisin liquid. Then add that to the batter, just until combined.
- Using a wooden spoon or a rubber spatula, fold in the plump raisins, oatmeal and vanilla to the batter. Again, do not over-mix.
- Some recipes call for chilling the dough before baking it so that the cookie dough does not flatten out too much. But with this recipe, you do not need to do that.
- Another reason for flat cookies is greasing the pan too heavily. It just needs a light film of cooking spray.
- Any time you are cooking or baking, don't just go by the times given in a recipe because different ovens cook differently. I wouldn't just walk away and wait for the timer to go off. Keep an eye on it and watch for the desired results.
Nutrition
- Serving Size: 3 cookies
- Calories: 416
- Sugar: 37 g
- Sodium: 166 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 69 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 31 mg
Niki says
These cookies look so delicious! I can't wait to try them! Thank you, or Janie, if you can find her for the recipe!
Kristy Murray says
Thanks so much Niki! Janie (whoever she is) really did give us a fabulous oatmeal recipe. Thanks for stopping by.
Lynn says
Flavor was tasty but the texture was not. Made them for my father for fathers day he is 73 and he didn't like them. He said they tasted like cake and said they have to much baking soda in them. He gave them all away I was sad it was his present from me.
Kristy Murray says
Oh Lynn, I'm so sorry these were not what you or your father were hoping for. This recipe is not meant to be a crispy cookie like a lot of oatmeal cookies, they do have a cake-like texture about them. I can see where he would have been disappointed if he were expecting a traditional oatmeal cookie. I do appreciate your comment and hope you ultimately find the recipe you're looking for.
Grammy says
Yes they are soft chewy and plump I am 63 and I was given this recipe years ago and have been looking for it in my old recipe cards. I have made these since mik y college tr oommates mother sent them to us in a care package. Two key ingredients are shortening and boiled raisins they make it cake like. Love them so so much sorry your father didnt like them. He probably pref er rs crunchy cookies
Kristy Murray says
Oh, I'm so glad Grammy that you found this recipe! It is definitely one of my very favorite cookie recipes. Thanks for stopping by and leaving such a nice comment.
Katherine says
I thought I had raisins turned out they are craisins can I use them in place of raisins
Kristy Murray says
Hi Katherine. Oh, I'm sure you could substitute the craisins. It might give you a slight difference in the texture but I do think they would still be good. Would love to know how they come out. Thanks so much for stopping by.
Virginia Agee says
I came across your recipe while just curiously looking for cookies to make with my granddaughter. These are the best oatmeal cookies ever! My gramma used to make them and I did not know the recipe until a friend gave me some her mom made and I begged for the recipe. The only thing she did different was to bag them up when they are just a teensy bit warm still... makes them even moister.
Kristy Murray says
Hi Virginia. This recipe definitely must have been around during our Grandma's time because I always remember her making them. Love the idea of bagging them while they're warm. I can see how that would make them moister. Great tip. Thanks so much.
Lynda Roxburgh says
I love this recipe you have provided and have made several batches over the past while. I am wondering (or if any one else in this comment thread knows), could I use something other than water to prepare the raisin/liquid mix? ie. tea (chai or another type), juice, a few tablespoons of rum or non alcoholic rum? I love the original recipe and do not want to change it at all; but, have wondered over time if another liquid is something anyone has tried; or, possibly thinks it would be disgusting!! Thank you for your input. I have been baking for 45 years; and, finally asking!! Take care.
Kristy Murray says
Hi Lynda. I am so thrilled you stopped by my site and have made the cookies several times. I've never thought of chai tea or juice but I don't see why it wouldn't work. I really love the idea though of a few tablespoons of rum or even rum extract. I would love to hear back if you do try something else. I love experimenting with recipes and I enjoy any input from my readers. Thanks so much for taking the time to comment!
Joanne Rimmer says
Lynda Roxburgh, I make pumpkin muffins all of the time and use Tropicana extra pulp Orange Juice to soak my craisins all of the time. I think that using juice to boil the raisins would be a great idea for these cookies.
Kristy Murray says
What a great idea Joanne!
Kathy says
I have made these for years. My sister-in-law gave me the recipe, everyone loves them. I also make them with a twist.
I make them with Craisins and dip them in white chocolate My favorite.
thank you for posting I lost my recipe and looked everywhere none the same.
Kristy Murray says
Hi Kathy. Thanks so much for sharing and I'm so happy you came across one of your old favorites. This recipe has been in my family for as long as I can remember. I love your idea of craisins and then dipping them in white chocolate. Sounds yummy! Thanks again.
TrishJ says
I remember my grandmother making.these cookies. Sadly I didn't get her recipe. All I remembered was she boiled the raisins. I did a search on Pinterest for boiling raisins in oatmeal cookies and found your recipe. They are exactly like I remember my grandma's cookies. They are now a favorite of my husband. I make them at Christmas in my gift boxes and always get compliments.
Kristy Murray says
Thanks so much Trish for sharing. This is definitely an old-fashioned cookie from generations past. I'm so happy that this recipe popped up when you searched and I'm thrilled you found a recipe that is exactly like your grandma's. Have a very merry Christmas season!
Marsha Behrens says
do you use all of the liquid or just 1/2 cup.
Kristy Murray says
Hi Marsha. You use 1/2 cup of the liquid mixed with the baking soda.
Bess says
My mother made these. She preferred to use golden raisins and she also added walnuts.
Kristy Murray says
This recipe is definitely from generations past. The golden raisins and the added walnuts are nice additions as well.