Nicole’s oatmeal cinnamon drop cookies are a perfect mix of oats, raisins and cinnamon goodness. A batch makes a ton of cookies, but Nicole’s family suggests you double it anyway. They are that good!
Chewy oatmeal raisin cookies with a tasty backdrop of cinnamon are sure to be a hit. This recipe has been passed through the generations and is still being used to make tasty treats today. They are perfect for care packages, parties, lunch boxes and even Christmas cookie trays.
This recipe comes to us from a friend of the family, Nicole. She was an athlete in the Olympics, so she’s kind of a big deal!
Her mom gave her a book of handwritten recipes in 1983 and this was among them. As you can see from the picture, they double it often enough that it warranted going ahead and writing down those measurements as well!
I used a small cookie scoop to portion my dough and ended up with 6 and a half dozen cookies. They were an instant hit, so I can see why 12 dozen might be necessary!
Nicole said she likes to bake them 10 minutes for a soft and chewy cookie. I followed her directions and loved the final texture.
If you like a bit more crunch to your cookies, feel free to bake them for closer to twelve minutes. They will still be delicious and slightly caramelized.
The baked cookies will keep for a week or two at room temperature in an airtight container. Feel free to toss in a slice of sandwich bread to keep them softer longer.
If you find that 5 dozen cookies is too many, they freeze well. Toss baked cookies in a freezer bag and put them in the freezer for up to three months.
Alternatively freeze some balls of dough on a cookie sheet for a few hours. Once they are frozen, place the balls of dough in a freezer bag.
When you are ready to bake them, just pull a few balls of dough out. You can bake them while still frozen, just add a minute or two to the bake time.
That is a great way to get freshly baked cookies at a moment’s notice. My mom used to do this for after school treats for my younger (and much more spoiled) siblings.
There is just something about a recipe like this that is passed down through the generations. Nicole’s mom made them for her and she has made them for her kids and grandkids.
Even though the history is not rooted in my own family, there is still a sense of connection when you make it. Plus you know the end product is going to be good. People don’t keep passing down and making crap recipes!
Each has become a favorite for good reason. They are all different, but still give that sense of nostalgia and the comfort of grandma’s kitchen.
It would be fun to bake them all up and do a side by side comparison. In the meantime I am perfectly content enjoying whichever version I baked up most recently.
If you bake some up, I’d love to hear what you think. Let me know in the comments or show me a picture on social media.
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- 1 cup butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all purpose flour
- 2 teaspoons cinnamon
- 1/2 teaspoon baking soda
- 2 cups quick oats
- 2/3 cup raisins
- optional: 1 cup chopped nuts
- Cream together butter and sugars in a large mixing bowl.
- Add the eggs and vanilla, beating until well mixed.
- Mix in the flour, cinnamon and baking soda until uniform.
- Fold in the oats, raisins and chopped nuts.
- Cover bowl and chill for at least 30 minutes but up to a couple of days.
- Preheat oven to 350°F.
- Use a small cookie scoop to scoop dough onto and ungreased baking sheet. If you don’t have a cookie scoop, rounded teaspoons of dough will do.
- Bake for 10 minutes for soft and chewy cookies or 12 for crisper cookies.
- Cool on cookie sheet for about 5 minutes, then move to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to a couple of weeks or in the freezer for up to 3 months.
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Amount Per Serving: Calories: 74Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 11mgSodium: 39mgCarbohydrates: 10gFiber: 0gSugar: 6gProtein: 1g
All nutritional information is estimated and will depend on the exact ingredients you use.