These classic oatmeal raisin cookies are chewy, cozy, and packed with old-fashioned flavor. Sweet brown sugar, warm cinnamon, and plump raisins are folded into a hearty oat-studded dough for cookies that taste just like they came from Grandma’s kitchen. The batch makes plenty perfect for sharing, gifting, or stocking the cookie jar.
Ingredients
1 1/2 cups shortening (such as Crisco)
2 cups packed brown sugar
1 cup granulated sugar
2 large eggs
1/2 cup water
2 teaspoons vanilla extract
6 cups quick-cooking oats (uncooked)
2 1/2 cups all-purpose flour
2 teaspoons salt
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 1/2 cups raisins
Optional add-ins: chopped nuts, chocolate chips, or shredded coconut
Instructions
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or lightly grease them.
In a large mixing bowl, beat together the shortening, brown sugar, granulated sugar, eggs, water, and vanilla until creamy and well combined.
In a separate bowl, whisk together the oats, flour, salt, baking soda, and cinnamon.
Gradually add the dry ingredients to the creamed mixture, mixing just until combined and a thick dough forms.
Fold in the raisins, and any optional add-ins like nuts, chocolate chips, or coconut if using.
Scoop rounded tablespoonfuls of dough (or use a small cookie scoop) onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 11 minutes, then rotate the pans from front to back and switch the top and bottom racks.
Continue baking for another 3–5 minutes, or until the edges are lightly golden and the centers look set but still soft.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Enjoy warm or at room temperature. Store leftovers in an airtight container.
Makes about 60 cookies.
Variation
Oatmeal Raisin Nut Cookies: Stir in 1 cup chopped walnuts or pecans along with the raisins for extra crunch and flavor.
Oatmeal Raisin Chocolate Chip: Replace half of the raisins with semisweet chocolate chips, or add 1 cup chocolate chips in addition to the raisins.
Coconut Oatmeal Cookies: Add 1 cup sweetened shredded coconut to the dough for a chewier, tropical twist.
Cooking Notes
Baking time may vary slightly depending on your oven and the size of your cookies, so start checking a minute or two early.
If using dark baking sheets, the bottoms may brown faster line with parchment and keep a close eye on them.
For more uniform cookies, chill the dough for 20–30 minutes before scooping; this helps them spread a bit less.
See next page
