Chewy Oatmeal Raisin Cookies

24 cookies
24 min

I will admit when I was a kid I did not enjoy Oatmeal Raisin Cookies. Maybe back then raisins weren't really something I enjoyed. Now as an adult they are a favorite in our home. The combination of oatmeal, cinnamon, and raisins are so satisfying. I am sure you will enjoy these cookies too.

Who Made the First Oatmeal Raisin Cookies?

The first known oatmeal raisin cookie recipe was written by Fannie Merritt Farmer in 1896, according to The cookies were considered a "health food," and by the early 1900s, a recipe for this cookie appeared on every container of Quaker Oats.A popular theory for the origin of oatmeal raisin cookies is that they came from Scottish/British oatcakes. In wartimes, soldiers would carry oatcakes to battle with them for boosts of energy during battle.

Are Oatmeal Raisin Cookies Hard to Make?

These cookies are not hard to make. The ingredients are basic and most likely you have them all in your cupboard. Make sure you get quick oats as 'old fashioned oats' are normally larger and will make your cookie a bit tougher.

Chewy Oatmeal Raisin Cookies
Recipe details
  • 24  cookies
  • Prep time: 15 Minutes Cook time: 9 Minutes Total time: 24 min
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  • 1 c. unsalted butter softened
  • 1 c. brown sugar
  • 1/2 c. granulated sugar
  • 2 eggs
  • 1 t. real vanilla extract
  • 3 c. quick oats
  • 1 c. all-purpose flour
  • 1 t. pumpkin pie spice
  • 1/2 t. baking powder
  • 1/2 t. baking soda
  • 1/4 t. salt
  • 1 c. raisins

Preheat oven to 375 F and line a large, rimmed baking sheet with parchment paper or a Silpat baking mat. Set aside.
Cream the butter with the brown and granulated sugar in a large mixing bowl.
Add in eggs and vanilla, and mix on low speed to combine.
In a separate bowl, combine the dry ingredients, and then add the dry ingredients to wet ingredients and mix. Stir in raisins until combined.
Cover and chill dough in the refrigerator for 30 minutes before baking.
Divide the dough into 24 equal-sized balls. Arrange on the prepared baking sheet with 1-2 inches between balls of dough. Press balls down with the bottom of a glass.
Tip: To keep the dough from sticking to the glass, wet the bottom of the glass before pressing down on the dough.
Place in the preheated oven and bake for 8-10 minutes, or until golden brown and cooked through. Remove from oven and transfer to a wire rack to cool for 10-15 minutes before serving. Enjoy!
  • Prep time: 15 minutes + 30 minutes to chill the dough
  • Bake time: 8-10
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  • Janice Beitz Janice Beitz on Nov 13, 2020

    My recipe came from my dear mother-in-law. The first step is to beat the eggs and mix in the raisins. Allow to soak for an hour or longer. Makes the raisins plump and juicy.

  • PATSY PATSY on Nov 22, 2020

    Janice. Did you make THIS recipe?