The Best Oatmeal Raisin Cookies You’ll Ever Make (Makes 60!)
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Classic Oatmeal Raisin Cookies 🍪
Soft, chewy, and loaded with nostalgic flavor.
There’s something timeless about oatmeal raisin cookies—warm with cinnamon, tender in the middle, and packed with sweet raisins. These cookies are the kind of bake that fills your kitchen with cozy smells and your cookie jar with comfort.
Whether you’re making them for a bake sale, sharing with neighbors, or freezing for weekday treats, this big-batch recipe makes 60 cookies and never fails to impress.
Why I Love This Recipe
This recipe delivers:
- Soft centers and lightly crisp edges
- Rich flavor from brown sugar, cinnamon, and vanilla
- A perfect balance of chewy oats and sweet raisins
- Easy customization with nuts, chocolate, or coconut
- Enough cookies for a party… or your freezer stash!
This is an old-school, Crisco-based cookie that bakes up reliably golden and crowd-pleasing every time.
Ingredients You’ll Need
- 1½ cups Crisco (or vegetable shortening)
- 2 cups brown sugar
- 1 cup granulated sugar
- 2 large eggs
- ½ cup water
- 2 tsp vanilla extract
- 6 cups quick oats (uncooked)
- 2½ cups all-purpose flour
- 2 tsp salt
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1½ cups raisins
Optional Add-Ins
- ½ to 1 cup chopped walnuts or pecans
- 1 cup chocolate chips
- ½ cup shredded coconut
These additions make the cookies your own—feel free to mix and match!
The Best Oatmeal Raisin Cookies You’ll Ever Make (Makes 60!)
Soft, chewy, and loaded with nostalgic flavor.
Prep: min | Cook: min | Total: min
Servings:
Ingredients
- 1½ cups Crisco (or vegetable shortening)
- 2 cups brown sugar
- 1 cup granulated sugar
- 2 large eggs
- ½ cup water
- 2 tsp vanilla extract
- 6 cups quick oats (uncooked)
- 2½ cups all-purpose flour
- 2 tsp salt
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1½ cups raisins
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment or lightly grease.
- Cream the : Crisco, brown sugar, white sugar, eggs, water, and vanilla until smooth and fluffy.
- Mix : Dry Ingredients: In a separate bowl, whisk together flour, salt, baking soda, and cinnamon. Stir in oats and raisins.
- Combine: Gradually add the dry mixture into the wet until fully incorporated.
- Scoop onto baking sheets using a tablespoon or small cookie scoop, spacing slightly apart.
- Bake for 11 minutes. Then rotate the pans—switch top and bottom racks, and turn sheets front to back.
- Finish : Baking: Bake for an additional 4 minutes or until golden brown around the edges.
- Cool on the pan for 5 minutes, then transfer to wire racks.
Nutrition
- Calories:
- Fat:
- Carbs:
- Protein:
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Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment or lightly grease.
- Cream the Crisco, brown sugar, white sugar, eggs, water, and vanilla until smooth and fluffy.
- Mix Dry Ingredients: In a separate bowl, whisk together flour, salt, baking soda, and cinnamon. Stir in oats and raisins.
- Combine: Gradually add the dry mixture into the wet until fully incorporated.
- Scoop onto baking sheets using a tablespoon or small cookie scoop, spacing slightly apart.
- Bake for 11 minutes. Then rotate the pans—switch top and bottom racks, and turn sheets front to back.
- Finish Baking: Bake for an additional 4 minutes or until golden brown around the edges.
- Cool on the pan for 5 minutes, then transfer to wire racks.
Tips for Cookie Success
- Don’t overbake: Cookies should look slightly underdone when pulled—they’ll firm up as they cool.
- Rotate the pans: This ensures even browning and soft texture.
- Use quick oats: They hydrate just right for chewy cookies.
- Freeze the dough: Make ahead and freeze scooped portions for instant cookies anytime.
Serving Suggestions & Pairings
Serve these cookies with:
- A tall glass of cold milk
- A mug of cinnamon tea or espresso
- Or for a decadent snack, pair with this Peanut Butter Brownie
Love cookies? Try these next:
Storage & Freezing
- Store in an airtight container for up to 5 days at room temperature.
- Freeze baked cookies for up to 3 months.
- Freeze dough balls on a tray, then bag up. Bake straight from frozen—just add 1–2 minutes to bake time.
More Recipes You’ll Love
- These Chocolate Chip Cookie Bites
- These No-Bake Peanut Butter Oatmeal Bars
- Copycat Neiman Marcus Chocolate Chip Cookies
- Easy Coconut Macaroons – 3 Ingredients Only!
- The Best Peanut Butter Brownies
Final Thoughts
These Classic Oatmeal Raisin Cookies are a beloved favorite for a reason. They’re easy to make, yield a big batch, and hit that perfect sweet spot between chewy and crisp. Great for gifting, snacking, or just baking up some comfort.
Tried them? Leave a comment and tag your favorite mix-ins. And don’t forget to subscribe to ChefManiac for more classic bakes and smart shortcuts.
– Jason Griffith 🍪
