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Soft and chewy old fashioned oatmeal raisin cookies with a hint of cinnamon and spice. These cookies taste like they came straight from grandma’s kitchen.
Some recipes seem to bring a sense of nostalgia along with them. These oatmeal cookies do that for me. They are just straight forward and delicious. Bake up a batch, you’ll be glad you did.
Sometimes you just need a little comfort in the form of cookies. These oatmeal cookies were just that.
It had been a trying few days for my boss. His favorite cookies are oatmeal raisin, so I figured I’d bring a batch in.
Luckily my sweet friend Andrea had just shared a recipe for them on her blog, Living on Cloud Nine. She is a ray of sunshine and posts everything from fashion to recipes.
She said it was one of her oldest recipes. She makes a lot of great food, so I figured if she keeps on coming back to this recipe they have to be good.
My normal oatmeal raisin cookie recipe is my great grandma’s oatmeal raisin step on cookies. They are amazing, but take two days to make.
We needed a cookie intervention immediately so I pulled up Andrea’s recipe and went to work. I’m glad I did.
I think my coworkers were glad too. The plate of cookies I brought in didn’t last long at all!
These cookies baked up soft and delicious with the slight chew from the oatmeal and raisins. There us just enough spice to make them interesting but not so much it overpowers them.
The only real adjustment I made to the recipe was to make it all butter. Andrea’s recipe is half butter half shortening.
I am sure you will have fabulous results either way, so do whichever you prefer. Then pour yourself a glass of milk and treat yourself!
Tips for baking great cookies
Do yourself a favor and start with softened butter. It’s tempting to just go for it, but you’ll have a much easier time making an even dough if it’s nice and soft.
Don’t skimp on the chill time either. Well chilled dough bakes up much nicer, plus it gives the flavors a chance to meld.
Cookies freeze great! You can freeze balls of dough for quick baking later or freeze the baked cookies. Either way you future self will be happy!
If you love using oatmeal in cookies like we do, you may also like our family favorite monster cookies. Or perhaps you’d love Mimi’s browned butter cowgirl cookies or my favorite peanut butter oatmeal chocolate chip cookies. Bake any of them and you’re sure to have a winner!
What are your favorite kinds of cookies? I’d love to hear all about them!
- 1 cup butter, softened
- 1 cup packed light brown sugar
- 1/2 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 3 cups old fashioned oats
- 1 cup raisins
- Cream together the butter and sugars until light and fluffy.
- Stir in the eggs, one at a time, then the vanilla extract.
- In a separate bowl, stir together the flour, baking soda, salt, cinnamon and cloves.
- Mix the dry ingredients into the butter mixture until just combined.
- Fold in the oats and raisins.
- Cover and chill for at least 15 minutes, longer is fine!
- Preheat oven to 350°F.
- Scoop by rounded teaspoonful onto cookie sheets. I used a small cookie scoop. Leave at least an inch between the balls of dough.
- Bake for 10-12 minutes. Cool on the baking sheet for 5 minutes and then remove to a wire rack to cool completely.
Adapted from Beth’s Spicy Oatmeal Raisin Cookies
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Serving Size:1 Cookie
Amount Per Serving: Calories: 103Total Fat: 4gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 18mgSodium: 83mgCarbohydrates: 15gFiber: 1gSugar: 8gProtein: 1g
All nutritional information is estimated and will depend on the exact ingredients you use.
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