I love good old-fashioned Oatmeal Raisin Cookies. I don’t make as many cookies as I used to when our sons were young and living in our home, but every now and then, a good cookie is a perfect little munchie to snack on! These Oatmeal Raisin Cookies are some of my faves.
I’ve seen a lot of “updated” recipes over the years for this simple cookie (with versions using egg whites, applesauce, bananas, artificial sugar or agave, etc.), but I find we still like the old-fashioned version for these cookies the best!
I started making these cookies over 30 years ago when I tried a recipe that was printed on a container of oatmeal (I think it was a name brand, but I really don’t remember). We liked these so much, I’ve been using the same old recipe I printed on a 3×5 card ever since then (and that’s a long time!). The recipe is simple, and makes about 4 dozen of these delicious cookies. Hope you enjoy them, too!
- 1 cube + 6 Tablespoons butter, softened
- ¾ cup brown sugar, packed
- ½ cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- 1¼ teaspoons cinnamon
- ½ teaspoon salt
- 3 cups old fashioned oats, uncooked
- 1 cup raisins
- Preheat oven to 350 degrees.
- In a large bowl, using electric beaters, mix together the softened butter, brown sugar and granulated sugar until smooth and creamy.
- Add the eggs and the vanilla extract to the butter mixture.
- In a medium sized bowl, whisk together the flour, baking soda, cinnamon, and salt. Once combined, add the flour mixture to the butter mixture. Mix well, to combine.
- Stir in the oats and the raisins. Mix all ingredients well, until thoroughly combined.
- Drop the cookie dough by rounded Tablespoonfuls onto an ungreased baking sheet, leaving about an inch between cookies.
- Bake cookies for 8-10 minutes, or until light brown. Remove cookies from oven, but leave on cookie sheet for 1 minute to slightly cool, then remove cookies to a wire rack to completely cool.
- Store cookies in a covered container. Enjoy!