There’s something incredibly comforting about a classic oatmeal raisin cookie—chewy, subtly spiced, and packed with plump, sweet raisins. This Easy Oatmeal Raisin Cookies Recipe delivers on all fronts, creating soft, thick cookies that are brimming with flavor and perfect for sharing (or enjoying all by yourself!). Using a combination of shortening and sugars, these cookies bake up beautifully with a tender texture that makes them truly irresistible. Get ready to fill your home with the warm, inviting aroma of freshly baked goodness!

Why I Love This Recipe

Oatmeal raisin cookies are a timeless classic, and this recipe is my go-to for their perfect balance of chewiness, sweetness, and spice. What I love most about it is how consistently it produces soft, thick cookies every time. The use of shortening, along with both brown and granulated sugar, contributes to their incredibly tender texture and rich flavor. The cinnamon adds a wonderful warmth that perfectly complements the oats and raisins.

This recipe is also incredibly efficient, yielding a large batch (around 60 cookies!), which is fantastic for parties, sharing with friends and neighbors, or simply stocking up your cookie jar. They’re straightforward to mix and bake, making them accessible for bakers of all skill levels. It’s a comforting, wholesome-feeling cookie that always brings a smile to my face.

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Ingredients:

• 1 1/2 cup Crisco (vegetable shortening)
• 2 cups brown sugar, packed
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup water
• 2 tsp vanilla extract
• 6 cups of uncooked oats (quick oats recommended)
• 2 1/2 cups all-purpose flour
• 2 tsp salt
• 1 tsp baking soda
• 2 tsp cinnamon
• 1/2 cup raisins (use more raisins if desired, up to 1 cup)

Swaps and Notes

• Crisco: Vegetable shortening is traditional for this recipe, contributing to the unique texture. Butter can be substituted for some or all of the Crisco, but it will result in a different texture (more crisp, less chewy).
• Sugars: The combination of brown and granulated sugar provides depth of flavor and contributes to the chewy texture.
• Oats: Quick oats are recommended as they blend into the cookies more seamlessly than old-fashioned rolled oats, leading to a softer texture.
• Flour: All-purpose flour is standard.
• Salt, Baking Soda, Cinnamon: These are essential for flavor and proper leavening. Ensure your baking soda is fresh for the best rise.
• Raisins: Adjust the amount of raisins to your preference. For those who love them, adding more (up to 1 cup) will make for a fruitier cookie.
• Add-ins: As noted in the recipe, for variety, you can add nuts (like chopped walnuts or pecans), chocolate chips, or shredded coconut along with or in place of some raisins.

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Directions:

Baking these delightful oatmeal raisin cookies is a simple process that yields a large, satisfying batch.

1. Preheat Oven: Preheat your oven to 350°F (175°C).
2. Cream Wet Ingredients: In a large mixing bowl, beat the 1 1/2 cups Crisco, 2 cups brown sugar, 1 cup granulated sugar, 2 large eggs, 1/2 cup water, and 2 tsp vanilla extract together with an electric mixer until the mixture is creamy and well combined. Scrape down the sides of the bowl as needed.
3. Combine Dry Ingredients (Separate): In a separate medium bowl, whisk together the 2 1/2 cups all-purpose flour, 2 tsp salt, 1 tsp baking soda, and 2 tsp cinnamon. This ensures all dry ingredients are evenly distributed.
4. Mix Everything: Add the combined dry ingredients to the wet mixture in the large bowl. Add the 6 cups of uncooked quick oats and the 1/2 cup raisins (or more, if desired). Mix with the electric mixer on low speed, or stir with a sturdy spoon, until all ingredients are just combined and no dry streaks of flour remain. Be careful not to overmix.
5. Scoop & Bake: Drop rounded tablespoons of cookie dough onto ungreased baking sheets, spacing them about 2 inches apart.
6. Bake & Rotate: Bake for 11 minutes. Then, rotate the pans from front to back and from the top rack to the bottom rack (if using two racks). Cook for another 4 minutes, then check to see if the cookies are done. The cookies should be lightly golden brown around the edges and still look slightly soft in the center. They will set up more as they cool.
7. Cool: Remove the baking sheets from the oven. Let the cookies cool on the baking sheets for 2-3 minutes before transferring them to a wire rack to cool completely.

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Pro Tip:

For consistent cookie size and even baking, use a cookie scoop to portion out the dough. Also, always rotate your cookie sheets halfway through baking (front to back, top to bottom) to ensure even browning, especially when baking multiple trays at once. Don’t overbake these cookies if you want them soft and chewy! They will continue to cook slightly on the hot baking sheet after coming out of the oven.

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Serving Suggestions and Pairings

These Easy Oatmeal Raisin Cookies are a perfect standalone treat, but also pair wonderfully with beverages.

• Classic Snacking: Enjoy them as a snack with a cold glass of milk, a warm cup of coffee, or a comforting tea.
• Dessert Platter: Add them to a dessert platter with other homemade cookies or treats.
• Lunchbox Treat: Pack them in lunchboxes for a wholesome and delicious surprise.
• Ice Cream Sandwich: Use two cookies with a scoop of vanilla ice cream in between for a homemade ice cream sandwich.
• Other Sweet Treats: If you enjoy comforting, homemade cookies, you might also like my These Chocolate Chip Cookie Dough Brownie Bombs Are My Favorite Sweet Obsession for an indulgent twist or These Old School No-Bake Cookies Never Fail Me (and I’ve Made Them 100 Times) for a quick no-bake option.

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Storage and Leftover Tips

These cookies store well, making them great for batch baking.

• Storage: Store cooled cookies in an airtight container at room temperature for up to 5-7 days. To keep them extra soft, you can place a slice of bread in the container with the cookies (replace every day or two).
• Freezing Dough: The cookie dough can be frozen! Scoop dough onto a parchment-lined baking sheet and flash freeze until solid. Transfer frozen dough balls to a freezer-safe bag and store for up to 3 months. Bake from frozen, adding 2-4 minutes to the baking time.
• Freezing Baked Cookies: Baked and cooled cookies can also be frozen in an airtight container or freezer bag for up to 3 months. Thaw at room temperature or gently warm in the microwave.

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More Recipes You Will Love

If you loved the classic, comforting, and easy-to-make nature of these oatmeal raisin cookies, you’ll definitely want to explore some of these other fantastic baking and sweet treat recipes:

• For a truly indulgent and unique treat, check out These Chocolate Chip Cookie Dough Brownie Bombs Are My Favorite Sweet Obsession.
• If you’re a fan of rich chocolate and peanut butter, my The Best Peanut Butter Brownies I’ve Ever Made (and I’ve Made a Lot) are a must-try.
• For a sweet and simple way to use up ripe fruit in a bake, don’t miss This Chocolate Chip Banana Bread Is My Favorite Way to Use Up Overripe Bananas.
• And for another delightful classic cookie, consider These Chocolate Chip Cookie Bites Are My Favorite Little Treat to Bake Anytime.

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Final Thoughts

This Easy Oatmeal Raisin Cookies Recipe is a testament to the enduring appeal of classic, homemade treats. With their perfect chewy texture, warm spice, and comforting flavor, these cookies are sure to become a beloved staple in your home. They’re simple to make, yield a generous batch, and are perfect for sharing joy (or keeping all to yourself!). Go ahead, whip up a batch, and savor the deliciousness!

What’s your favorite classic cookie recipe? Share your ideas and tips in the comments below! And don’t forget to follow Chef Maniac for more delicious and heartwarming recipes that bring joy to your kitchen.