{"id":22613,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-08T00:00:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/oatmeal-raisin-cookies\/"},"modified":"2025-03-03T21:28:17","modified_gmt":"2025-03-04T03:28:17","slug":"oatmeal-raisin-cookies","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/oatmeal-raisin-cookies\/","title":{"rendered":"Oatmeal Raisin Cookies"},"content":{"rendered":"<p>Our oatmeal raisin cookie recipe has all the essential ingredients you&#8217;d expect from one of the most classic cookies ever created: old-fashioned oats, plump raisins, brown sugar and a dash of cinnamon. Love nuts? Add those, too! It&#8217;s hard to think of a time or place where a big plate of these cookies would not be welcome and promptly devoured.<\/p>\n<p>While some bakery oatmeal cookies are thick with barely-baked middles, this oatmeal raisin cookie recipe takes a different approach. Shaping the dough before baking achieves the perfect thickness, giving the cookies crisp edges and soft centers. The cookies take only 30 minutes from mixing to baking\u2014no overnight chilling required. That means you can dive into a fresh-from-the-oven batch of cookies faster than you can run to the store and back. It&#8217;s one of the <a href=\"https:\/\/www.tasteofhome.com\/collection\/the-best-cookie-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/the-best-cookie-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">best cookie recipes<\/a> to keep around for bake sales, gifting or days that call for something homey and sweet.<\/p>\n<h2>Ingredients for Oatmeal Raisin Cookies<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2119729\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Oatmeal-Raisin-Cookies-TOHVS24_3312_MR_12_03_1.jpg?fit=700%2C1024\" alt=\"Overhead shot of all ingredients; wooden surface;\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<ul>\n<li><strong>Old-fashioned oats:<\/strong> These\u00a0give oatmeal raisin cookies a chewy texture. If you have only <a href=\"https:\/\/www.tasteofhome.com\/article\/quick-cooking-oats\/\" data-name=\"www.tasteofhome.com\/article\/quick-cooking-oats\/\" data-module=\"content engagement\" data-position=\"embedded links\" target=\"_blank\" rel=\"noopener noreferrer\">quick-cooking oats<\/a>, you can use them, but the cookies will be a little less chewy.<\/li>\n<li><strong>Raisins:<\/strong> We love the sweetness and moisture a cup of raisins gives the cookies. Soaking them first <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-plump-raisins-for-baking\/\" data-name=\"www.tasteofhome.com\/article\/how-to-plump-raisins-for-baking\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">plumps the raisins<\/a>, making them extra juicy and flavorful.<\/li>\n<li><strong>Sugar:<\/strong> Granulated sugar doesn&#8217;t just sweeten the cookies; its sharp crystals also create pockets of air when creamed with butter, resulting in lighter, more tender cookies.<\/li>\n<li><strong>Light brown sugar:<\/strong> Brown sugar adds sweetness and helps make a moist cookie with a light molasses flavor. It&#8217;s also an acidic ingredient that activates the baking soda.<\/li>\n<li><strong>Eggs:<\/strong> For best results with these cookies, use <a href=\"https:\/\/www.tasteofhome.com\/article\/bake-with-room-temperature-eggs\/\" data-name=\"www.tasteofhome.com\/article\/bake-with-room-temperature-eggs\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">room-temperature eggs<\/a>. Remove the eggs from the fridge about 30 minutes before you start the recipe.<\/li>\n<li><strong>Shortening:<\/strong> Vegetable shortening in the batter creates soft, tender cookies. One <a href=\"https:\/\/www.tasteofhome.com\/article\/the-difference-between-butter-margarine-shortening-and-lard\/\" data-name=\"www.tasteofhome.com\/article\/the-difference-between-butter-margarine-shortening-and-lard\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">difference between butter and shortening<\/a> is that shortening doesn&#8217;t melt as fast, making the cookie dough easier to work with.<\/li>\n<li><strong>Flour:<\/strong> All-purpose flour is best for this cookie recipe. <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-sift-without-a-sifter\/\" data-name=\"www.tasteofhome.com\/article\/how-to-sift-without-a-sifter\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">Sift the flour<\/a> with the other dry ingredients (using a sifter, strainer or whisk) to remove lumps and blend everything evenly.<\/li>\n<li><strong>Baking soda:<\/strong> The acidic ingredients and heat of the oven activate baking soda, lifting the cookies and giving them a light, tender texture.<\/li>\n<li><strong>Vanilla extract:<\/strong> A little vanilla extract does so much to make these cookies taste sublime! The <a href=\"https:\/\/www.tasteofhome.com\/article\/best-vanilla-extract\/\" data-name=\"www.tasteofhome.com\/article\/best-vanilla-extract\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">best vanilla extracts<\/a> have exceptional flavor and aroma while still being a good value for the price.<\/li>\n<li><strong>Cinnamon:<\/strong> A teaspoon of cinnamon gives the cookies a hint of warm spice flavor that&#8217;s tasty with the raisins, oats and brown sugar.<\/li>\n<li><strong>Pecans:<\/strong> For oatmeal raisin cookies with a crunch, add a cup of chopped pecans to the batter. Briefly <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-toast-nuts\/\" data-name=\"www.tasteofhome.com\/article\/how-to-toast-nuts\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">toast the nuts<\/a> in a pan beforehand. These are optional, so it&#8217;s OK to leave them out.<\/li>\n<li><strong>Salt:<\/strong> Just a teaspoon of salt makes this oatmeal raisin cookie recipe taste better. Salt enhances the flavor of the rest of the ingredients\u2014without it, the cookies taste flat and boring.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Mix the wet ingredients<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2119728\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Oatmeal-Raisin-Cookies-TOHVS24_3312_MR_12_03_2.jpg?fit=700%2C1024\" alt=\"Close shot of a large bowl; cream the shortening and sugars until light and fluffy; wooden surface;\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>In a large bowl, cream the shortening with the granulated and brown sugars until the mixture is light and fluffy.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2119727\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Oatmeal-Raisin-Cookies-TOHVS24_3312_MR_12_03_3.jpg?fit=700%2C1024\" alt=\"Overhead shot of Beat in eggs; one at a time; beating well after each addition; Beat in vanilla; wooden surface;\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>Beat in the eggs one at a time, beating well after each addition. Beat in the vanilla extract.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> Before making the dough, <a href=\"https:\/\/www.tasteofhome.com\/article\/should-you-preheat-your-oven-or-skillet\/\" data-name=\"www.tasteofhome.com\/article\/should-you-preheat-your-oven-or-skillet\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">preheat the oven<\/a> to 350\u00b0F. You can line ungreased baking pans with parchment paper to make a nonstick surface. Also, have a large glass ready and grease the bottom of it\u2014this will be used to shape the dough balls.<\/p>\n<h3>Step 2: Mix the dry ingredients<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2119726\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Oatmeal-Raisin-Cookies-TOHVS24_3312_MR_12_03_4.jpg?fit=700%2C1024\" alt=\"Overhead shot of combine the flour; baking soda; salt and cinnamon; whisk tool; wooden surface;\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>In a separate bowl, mix the flour, baking soda, salt, and cinnamon.<\/p>\n<h3>Step 3: Combine the wet and dry ingredients<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2119725\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Oatmeal-Raisin-Cookies-TOHVS24_3312_MR_12_03_5.jpg?fit=700%2C1024\" alt=\"Overhead shot of add to creamed mixture; stirring just until combined; wooden surface;\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>Fold the dry mixture into the creamed mixture, stirring until the dough just comes together.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2119724\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Oatmeal-Raisin-Cookies-TOHVS24_3312_MR_12_03_6.jpg?fit=700%2C1024\" alt=\"Overhead shot of stir in the oats; raisins and pecans; wooden surface;\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>Finally, fold in the oats, raisins and chopped pecans (if using them).<\/p>\n<h3>Step 4: Shape the cookies<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2119723\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Oatmeal-Raisin-Cookies-TOHVS24_3312_MR_12_03_7.jpg?fit=700%2C1024\" alt=\"Overhead shot of shape into balls; Place 2 inch apart on ungreased baking sheets; wooden surface;\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>Shape the cookie dough into 1-inch balls. Place the dough balls 2 inches apart on ungreased (or parchment-lined) baking sheets.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2119722\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Oatmeal-Raisin-CookiesTOHVS24_3312_MR_12_03_8.jpg?fit=700%2C1024\" alt=\"Close shot of flatten with a greased glass bottom; bake at 350 degree until golden brown 10-11 minutes; Do not overbake;\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>Flatten each dough ball with the greased bottom of a drinking glass.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> If the cookie dough sticks to the greased glass, sprinkle a little granulated sugar over the dough ball and flatten it with an ungreased glass. Or flatten the dough balls with your hand.<\/p>\n<h3>Step 5: Bake the cookies<\/h3>\n<p>Bake the cookies until they&#8217;re just golden brown, 10 to 11 minutes. Do not overbake them. Remove the cookies and move them to a wire rack to cool.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2119731\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Oatmeal-Raisin-Cookies-TOHVP24_3312_MR_12_03_1.jpg?fit=700%2C1024\" alt=\"Table view shot of Oatmeal Raisin Cookies; remove to a wire rack to cool; serve on plate; store in glass jar; wooden surface;\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<h2>Recipe Variations<\/h2>\n<ul>\n<li><strong>Try other raisin varieties:<\/strong> Swap regular raisins for golden raisins, <a href=\"https:\/\/www.tasteofhome.com\/article\/raisins-sultanas-and-currants\/\" data-name=\"www.tasteofhome.com\/article\/raisins-sultanas-and-currants\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">currants or sultanas<\/a>. For even sweeter cookies, try chocolate-covered or yogurt-covered raisins.<\/li>\n<li><strong>Swap raisins for other dried fruit: <\/strong>Dried cranberries are delicious in these cookies. You can also try them with dried, chopped cherries, dates or apricots.<\/li>\n<li><strong>Add coconut:<\/strong> Stir 1\/2 cup of sweetened, shredded or <a href=\"https:\/\/www.tasteofhome.com\/article\/is-flaked-or-shredded-coconut-best-for-your-recipe\/\" data-name=\"www.tasteofhome.com\/article\/is-flaked-or-shredded-coconut-best-for-your-recipe\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">flaked coconut<\/a> into the dough for extra chewiness and tropical flavor.<\/li>\n<li><strong>Change the nuts:<\/strong> Pecans have a natural sweetness that works well in oatmeal raisin cookie recipes, but other chopped nuts like walnuts, almonds or hazelnuts are tasty, too.<\/li>\n<li><strong>Make them chocolaty:<\/strong> Substitute semisweet, milk or white chocolate chips for half or all of the raisins in the recipe.<\/li>\n<\/ul>\n<h2>How to Store Oatmeal Raisin Cookies<\/h2>\n<p>The best way to store oatmeal raisin cookies is to layer them in an airtight container. It&#8217;s important to store cookies after they&#8217;re cool; closing up still-warm cookies is a common <a href=\"https:\/\/www.tasteofhome.com\/collection\/common-cookie-storage-mistakes\/\" data-name=\"www.tasteofhome.com\/collection\/common-cookie-storage-mistakes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">cookie storage mistake<\/a> that can cause them to turn soggy. Cover the container tightly and store your cookies at room temperature. If you&#8217;re stacking the cookies inside the container, it&#8217;s best to store them with pieces of wax or parchment paper between the layers to keep them from sticking.<\/p>\n<h3>How long do oatmeal raisin cookies last?<\/h3>\n<p>Oatmeal raisin cookies will last for up to three weeks when stored at room temperature in a sealed container. To help keep them soft, <a href=\"https:\/\/www.tasteofhome.com\/collection\/how-to-store-cookies\/\" data-name=\"www.tasteofhome.com\/collection\/how-to-store-cookies\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">store cookies<\/a> with a slice or two of bread.<\/p>\n<h3>Can you freeze oatmeal raisin cookies?<\/h3>\n<p>You can freeze oatmeal raisin cookies for up to a year. To protect them from freezer burn, wrap the cooled cookies in storage wrap, which is a good idea any time you <a href=\"https:\/\/www.tasteofhome.com\/collection\/things-to-know-about-freezing-cookies\/\" data-name=\"www.tasteofhome.com\/collection\/things-to-know-about-freezing-cookies\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">freeze cookies<\/a>. Then, place them inside a freezer-proof container or resealable freezer bag. Let the cookies thaw while they&#8217;re still wrapped, either in the fridge or at room temperature.<\/p>\n<h2>Oatmeal Raisin Cookies Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2119730\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Oatmeal-Raisin-Cookies-TOHVP24_3312_MR_12_03_2.jpg?fit=700%2C1024\" alt=\"Overhead shot of Oatmeal Raisin Cookies; remove to a wire rack to cool; serve on plate; wooden surface;\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<h3>Why are my oatmeal raisin cookies hard?<\/h3>\n<p>Oatmeal raisin cookie recipes like this should create soft, moist and chewy cookies. If your cookies are hard and brittle, they&#8217;re likely over-baked. Because you flatten the dough balls first, they bake fairly quickly. Start checking the cookies a few minutes before the end of the baking time, and pull them from the oven as soon as they&#8217;re golden brown. It&#8217;s also important to store the baked oatmeal raisin cookies in an airtight container so they don&#8217;t dry out.<\/p>\n<h3>How do you keep oatmeal raisin cookies from falling apart?<\/h3>\n<p>Shaping the dough will help oatmeal raisin cookies hold together once baked. Instead of scooping dough straight onto a baking sheet (the method for most <a href=\"https:\/\/www.tasteofhome.com\/collection\/drop-cookie-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/drop-cookie-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" data-name=\"www.tasteofhome.com\/collection\/drop-cookie-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" target=\"_blank\" rel=\"noopener noreferrer\">drop<\/a><a href=\"https:\/\/www.tasteofhome.com\/collection\/drop-cookie-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/drop-cookie-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" data-name=\"www.tasteofhome.com\/collection\/drop-cookie-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\"> cookie recipes<\/a>), roll the dough in your hands to create a compact ball. Flattening the dough ball with a glass helps, too: It makes a thinner cookie and prevents under-baked centers that could cause the cookies to break after baking. If the just-baked cookies are difficult to move, let them cool on the baking sheet for five minutes before transferring them to a rack.<\/p>\n<h3>How do you keep oatmeal raisin cookies from spreading?<\/h3>\n<p>Our oatmeal raisin cookies recipe uses shortening instead of butter, which helps to keep them from spreading. If your first batch of cookies has spread more than you&#8217;d like, put the rest of the cookie dough in the fridge for 30 minutes. <a href=\"https:\/\/www.tasteofhome.com\/article\/why-chill-cookie-dough\/\" data-name=\"www.tasteofhome.com\/article\/why-chill-cookie-dough\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">Chilling cookie dough<\/a> helps to firm it up so it holds its shape more reliably during baking and can even improve the color and flavor of cookies.<\/p>\n\n","protected":false},"excerpt":{"rendered":"<p>Our oatmeal raisin cookies recipe with cinnamon and brown sugar creates soft, sweet and oh-so-comforting cookies in less than 30 minutes.<\/p>\n","protected":false},"author":7061,"featured_media":2108191,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304158,306027,304328,304993,304288,305487,307153,306042,304515,307104,304988,304368,303887,306848,304268,307569,304558,304350,307189,324623,307559,304563,304150,303883],"categories-v2":[310461,309438,308988,311758,308984,308940,259620,310796,310199,311771,308880,310155,308935,308745,308478,309603,259483,310554,311801,308910,309001,310235,309177,310541,308917,309434,308476],"coauthors":[39567],"recommended_recipes":[{"post_title":"Raisin Oatmeal Cookies","post_link":"\/recipes\/raisin-oatmeal-cookies\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps12918_THBC1520390D311-3.jpg"},{"post_title":"Maple Raisin Oatmeal Cookies","post_link":"\/recipes\/maple-raisin-oatmeal-cookies\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps16704_CB7477C151A-1.jpg"},{"post_title":"Oatmeal Caramel Apple Cookies","post_link":"\/recipes\/oatmeal-caramel-apple-cookies\/","post_image":"\/wp-content\/uploads\/2024\/12\/EXPS_TOHD24_203416_NicolePerry_3.jpg"},{"post_title":"Oatmeal Peanut Butter Cookies","post_link":"\/recipes\/oatmeal-peanut-butter-cookies\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps17563_LT10285D50A.jpg"},{"post_title":"Apple Oatmeal Cookies","post_link":"\/recipes\/apple-oatmeal-cookies\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps39229_CX1785606D51D-4.jpg"},{"post_title":"Oatmeal Coconut Cookies","post_link":"\/recipes\/grandma-krause-s-coconut-cookies\/","post_image":"\/wp-content\/uploads\/2018\/01\/Grandma-Krause-s-Coconut-Cookies_EXPS_HCBZ22_115861_P1_MD_05_27_5b.jpg"},{"post_title":"Oat Chocolate Chip Cookies","post_link":"\/recipes\/oat-chocolate-chip-cookies\/","post_image":"\/wp-content\/uploads\/2018\/01\/Oat-Chocolate-Chip-Cookies_EXPS_FT23_23982_JR_1205_6.jpg"},{"post_title":"Peanut Butter Oatmeal Cookies","post_link":"\/recipes\/peanut-butter-oatmeal-cookies\/","post_image":"\/wp-content\/uploads\/2018\/01\/Peanut-Butter-Oatmeal-Cookies_EXPS_CBZ16_3138_C04_29_1b-1.jpg"},{"post_title":"Maple Oatmeal Cookies","post_link":"\/recipes\/maple-oatmeal-cookies\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Oatmeal Cranberry Cookies","post_link":"\/recipes\/cranberry-oatmeal-cookies\/","post_image":"\/wp-content\/uploads\/2024\/08\/EXPS_TOHD24_11096_SarahTramonte_3.jpg"},{"post_title":"Oatmeal Butterscotch Cookies","post_link":"\/recipes\/butterscotch-oatmeal-cookies\/","post_image":"\/wp-content\/uploads\/2024\/09\/Oatmeal-Butterscotch-Cookies_EXPS_TOHcom24_49440_DR_08_26_08b.jpg"},{"post_title":"Banana Oatmeal Cookies","post_link":"\/recipes\/banana-oatmeal-cookies\/","post_image":"\/wp-content\/uploads\/2024\/09\/Banana-Oatmeal-Cookies_EXPS_TOHD24_1561_SheriSIlver_1.jpg"},{"post_title":"Chocolate Chip Cherry Oatmeal 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Cookies","post_link":"\/recipes\/gingerbread-oatmeal-cookies\/","post_image":"\/wp-content\/uploads\/2018\/01\/Gingerbread-Oatmeal-Cookies_EXPS_THFM17_198281_C09_22_1b-17.jpg"},{"post_title":"Raisin-Filled Cookies","post_link":"\/recipes\/raisin-filled-cookies\/","post_image":"\/wp-content\/uploads\/2025\/01\/Raisin-Filled-Cookies_EXPS_TOHD24_6229_AlejandroMonfort_6.jpg"},{"post_title":"Chewy Oatmeal Raisin 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Cookies","datePublished":"2018-01-01","dateModified":"2025-03-03","prepTime":"PT20M","cookTime":"PT10M","totalTime":"PT30M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Oatmeal-Raisin-Cookies_EXPS_TOHVP24_3312_MR_12_03_2.jpg","height":1200,"width":1200},"recipeCategory":["Desserts"],"description":"Soft, sweet and homey, this 30-minute oatmeal raisin cookie recipe makes treats with a perfect, not-too-thick texture. They're the perfect match for a tall glass of cold milk, hot coffee or tea.","recipeIngredient":["1 cup shortening","1 cup sugar","1 cup packed light brown sugar","3 large eggs, room temperature","1 teaspoon vanilla extract","2-1\/2 cups all-purpose flour","2 teaspoons baking soda","1 teaspoon salt","1 teaspoon ground cinnamon","2 cups old-fashioned oats","1 cup raisins","1 cup coarsely chopped pecans, optional"],"recipeInstructions":[{"@type":"HowToStep","name":"Mix the wet ingredients","text":"In a large bowl, cream the shortening with the granulated and brown sugars until the mixture is light and fluffy. Beat in the eggs one at a time, beating well after each addition. Beat in the vanilla extract. Editor's Tip: Before making the dough, preheat the oven to 350\u00b0F. You can line ungreased baking pans with parchment paper to make a nonstick surface. Also, have a large glass ready and grease the bottom of it\u2014this will be used to shape the dough balls.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Oatmeal-Raisin-Cookies-TOHVS24_3312_MR_12_03_2.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Mix the dry ingredients","text":"In a separate bowl, mix the flour, baking soda, salt, and cinnamon.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Oatmeal-Raisin-Cookies-TOHVS24_3312_MR_12_03_4.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Combine the wet and dry ingredients","text":"Fold the dry mixture into the creamed mixture, stirring until the dough just comes together. Finally, fold in the oats, raisins and chopped pecans (if using them).","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Oatmeal-Raisin-Cookies-TOHVS24_3312_MR_12_03_5.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Shape the cookies","text":"Shape the cookie dough into 1-inch balls. Place the dough balls 2 inches apart on ungreased (or parchment-lined) baking sheets. Flatten each dough ball with the greased bottom of a drinking glass. Editor's Tip: If the cookie dough sticks to the greased glass, sprinkle a little granulated sugar over the dough ball and flatten it with an ungreased glass. Or flatten the dough balls with your hand.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Oatmeal-Raisin-Cookies-TOHVS24_3312_MR_12_03_7.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Bake the cookies","text":"Bake the cookies until they're just golden brown, 10 to 11 minutes. Do not overbake them. Remove the cookies and move them to a wire rack to cool.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Oatmeal-Raisin-Cookies-TOHVP24_3312_MR_12_03_1.jpg?fit=700,1024"}],"recipeYield":"about 3-1\/2 dozen","author":[{"@type":"Person","name":"Nancy Mock"}],"nutrition":{"@type":"NutritionInformation","calories":" 138 calories","fatContent":"5g fat (1g saturated fat)","cholesterolContent":"13mg cholesterol","sodiumContent":"123mg sodium","carbohydrateContent":"21g carbohydrate (12g sugars","fiberContent":"1g fiber)","proteinContent":"2g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.8431373,"reviewCount":51,"worstRating":1,"bestRating":5},"video":{"@type":"VideoObject","name":"Oatmeal Raisin Cookies","description":"Check out this video for how to make Oatmeal Raisin Cookies","thumbnailUrl":["https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/wpconnatixthumbnailsprod\/TOHOatmealRaisinCookiesDIYD3312120224H_thumbnail.jpeg"],"uploadDate":"2025-01-31 15:29:30","duration":"P0DT0H1M18S","contentUrl":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2025\/01\/TOH_OatmealRaisinCookies_DIYD_3312_120224_H.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-08-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"bernerlover"},"reviewBody":"these were really good. Only change I made was I used half butter and half shortening. For cookie size, I used my small cookie scoop (approx 1.3 tablespoon) and that equaled 1 inch ball of dough. I'll definitely make these again. The cookie consistency was more like a cross between choc. chip cookies and oatmeal cookies-very good.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-10-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"skchipps123"},"reviewBody":"These were really good. I made them sugar less with monk fruit","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-07-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Guest8832"},"reviewBody":"I made the recipe EXACTLY and was very good.  When baking the last half of the batch I used granulated sugar on the glass to flatten the cookies - that worked well and easier than the greased glass.  I get frustrated with people who rate the recipe after they have changed numerous ingredients.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-07-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Carole"},"reviewBody":"Perfect!!  Recipe didn\u2019t need any adjustments! We all loved them!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-04-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BradleyBowns"},"reviewBody":"Great cookie....I made them thicker so they stayed moist and used walnuts. Came delicious ??","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-12-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Jonna"},"reviewBody":"We absolutely loved these.  I substituted shortening for unsalted butter, flattened prior to baking, added coconut, pecans, chocolate chips and raisins.  Oh my they were amazing.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-12-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"dawnrosanne"},"reviewBody":"So great.  This is my husband's favorite kind of cookie. I never cared for oatmeal raisin cookies until I came across this recipe!  These are fabulous.  I brought these cookies to my son's preschool for a snack and I had a couple of parents ask me for the recipe. Even one of the dads!  He said he'd never had a better oatmeal raisin cookie before. :)  I would agree!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-06-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"JackiOrtmann"},"reviewBody":"These are the things I changed....Baked them for 12 minutes @ 350, used 1 1\/2 c golden raisins, butter instead of shortening, 1 1\/2 tsp vanilla, 1 c brn sugar, 1\/2 c sugar and 1 1\/2 tsp cinnamon....next time I will use 2 c golden raisins, 2 tsp vanilla, 2 c brn sugar, 1\/2 c sugar, 1 Tbsp of cinnamon and 1 tsp salt....I only use salt free butter, that is why the salt....also, I do not flatten the cookies, we like them soft and poufy!!!  lol  Otherwise I left everything the same....I might add one more egg...lol  I got 48 cookies out of the recipe and that was using a small cookie scoop....","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-01-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"chick120167"},"reviewBody":"ive used this recipe many times before...and always loved it!.just got a pkge of cinamon chips and im going to try them in this recipe today. wish me luck!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-11-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"chaphisticated"},"reviewBody":"this was a very nice recipe, only problem i had was it was a bit too sweet for our liking so next time i will cut the sugars to half cup each.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-03-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"beckyy86"},"reviewBody":"This recipe made more like 8-10 dozen cookies for me, and I wasn't making tiny cookies. They are REALLY good, though. I added a little extra cinnamon.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-04-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"tracy197600"},"reviewBody":"Awesome cookies!!!! I will make there again and again! They taste like they came from a bakery!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-04-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"denmancarey"},"reviewBody":"This is now one of my favorite recipes.I enjoy making these cookies for everyone, because I know for sure they will LOVE them. Try adding Cranberries YUM!!!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-07-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"jordie89"},"reviewBody":"These cookies are awesome!! Definitely saving this recipe to make again","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-12-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"allaboutcookies86"},"reviewBody":"These are the best oatmeal raisin cookies I have ever eaten! They are easy to make and delicious! The only problem I had is that I couldn't use a greased glass to flatten them I just used my hand and it worked great! Thank you this is a keeper!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-01-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"tea-talk"},"reviewBody":"I have never made oatmeal raisin cookies before, but wanted to make some for a friend (they are his favorite).  He said they were delicious, so I'll take his word for it!  I think they are yummy too - maybe a little sweet for oatmeal raisin...when I make them again I'll probably cut the sugar a bit.  Definitely easy and very good - even after a few days!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-01-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"suunylou"},"reviewBody":"Baking these right now. Baked them for 14 min.on insulated cookie sheets. Soft in center, crispy on edges.  Perfect!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-01-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"cklayum"},"reviewBody":"EXCELLENT.  I got 5-6 dozen cookies out of this recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-04-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"quilt56"},"reviewBody":"These cookies are the best.  Crispy on the outside and nice and soft on the inside.  It's a keeper.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-06-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"cjohnikin"},"reviewBody":"Awesome! Added a tadbit of allspice and a drop of almond extract!!  Perfect!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-06-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"zegunism"},"reviewBody":"My favorite oatmeal cookie!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-11-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"nancymcf"},"reviewBody":"This is the second time for making these cookies because of all the raves.  I did change the first batch though with 1\/2 sugar rather than the cup.  Tasted great!!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"title":"Oatmeal Raisin Cookies","description":"Check out this video for how to make Oatmeal Raisin Cookies","url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2025\/01\/TOH_OatmealRaisinCookies_DIYD_3312_120224_H.mp4","duration":"78","mime_type":"video\/mp4","thumbnail_url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2025\/01\/PS_TOHVP24_3312_MR_12_03_1200.jpg","advertising":true,"jw_id":"pjGi1PkK","jw_url":"http:\/\/content.jwplatform.com\/videos\/pjGi1PkK-IFfy1PC6.mp4","jw_thmub_url":"http:\/\/content.jwplatform.com\/v2\/media\/pjGi1PkK\/poster.jpg?width=720","jw_publish_date":"01\/31\/2025"},"rms_legacy_id":"3312","romance_copy_dek":"Soft, sweet and homey, this 30-minute oatmeal raisin cookie recipe makes treats with a perfect, not-too-thick texture. 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