Grandma's Oatmeal Raisin Cookies Recipe
Grandma's Oatmeal Raisin Cookies Recipe photo by Taste of Home

Grandma's Oatmeal Raisin Cookies Recipe

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This is our family's very favorite cookie recipe. I've never tasted any like it! The oatmeal raisin cookies freeze well, too. —Susanne Spicker, North Ogden, Utah
TOTAL TIME: Prep: 25 min. Bake: 10 min./batch
MAKES:48 servings
Test Kitchen Approved
TOTAL TIME: Prep: 25 min. Bake: 10 min./batch
MAKES: 48 servings


  • 2 cups raisins, chopped
  • 2 cups boiling water
  • 3/4 cup butter-flavored shortening
  • 1 cup sugar
  • 3 eggs
  • 2-1/2 cups all-purpose flour
  • 2 cups old-fashioned oats
  • 1-1/4 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 cups chopped walnuts

Nutritional Facts

1 cookie equals 134 calories, 7 g fat (1 g saturated fat), 13 mg cholesterol, 63 mg sodium, 17 g carbohydrate, 1 g fiber, 2 g protein.


  1. Place raisins in a small bowl. Cover with boiling water; let stand for 5 minutes. Drain and set aside.
  2. In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs. Combine the flour, oats, baking soda and salt; gradually add to creamed mixture and mix well. Stir in walnuts and raisins.
  3. Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Flatten with a glass. Bake at 325° for 8-10 minutes or until bottoms are browned. Remove to wire racks. Yield: 4 dozen.
Originally published as Grandma's Oatmeal Raisin Cookies in Taste of Home December/January 2011, p115

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Reviewed Jan. 1, 2016

"These cookies are missing something - they are tasteless and heavy. There is no flavor, really. After the first cookie sheet came out of the oven and we tasted one of them my husband (the baker in our family) added a 1/2 c. of brown sugar to the rest of the cookie dough and the resulting next batch was somewhat better. To this recipe I would suggest you add 3/4 c. brown sugar and 1 tsp. vanilla - also substitute Quick Quaker Oats instead of the Old Fashioned. Tossing this recipe. There are better ones out there with more flavor and better consistency."

Reviewed Feb. 20, 2013

"And add to the cookie dough."

Reviewed Feb. 20, 2013

"Our family has had this recipe for years and has been our favorite the only difference I see is I keep 1/4 cup of the water from the raisins"

Reviewed Dec. 20, 2012

"This cookie is very soft, and when baked for 8-10 minutes appears very underbaked, i.e. shiny in the middle. I baked them 10 to 11 minutes and then let them cool on the cookie sheet for a few minutes before removing to the rack. This seemed to solve the problem, and they were still nice and soft. I like the simple flavor and the softness, and I plan to make these again!"

Reviewed Nov. 13, 2011

"We did not care for the taste of the cookie."

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