Oatmeal Raisin Cookies Recipe
Oatmeal Raisin Cookies Recipe photo by Taste of Home

Oatmeal Raisin Cookies Recipe

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I was given this recipe by a friend many years ago, and these cookies are as delicious as Mom used to make. The secret to this recipe is to measure exactly (no guessing on the amounts) and to not overbake. —Wendy Coalwell, Abbeville, Georgia
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:21 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 21 servings


  • 1 cup shortening
  • 1 cup sugar
  • 1 cup packed light brown sugar
  • 3 eggs
  • 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

Nutritional Facts

2 each: 275 calories, 11g fat (3g saturated fat), 30mg cholesterol, 247mg sodium, 42g carbohydrate (24g sugars, 1g fiber), 4g protein


  1. In a large bowl, cream the shortening and sugars until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, salt and cinnamon. Add to creamed mixture, just until combined. Stir in the oats, raisins and pecans if desired.
  2. Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten with a greased glass bottom.
  3. Bake at 350° for 10-11 minutes or until golden brown. Do not overbake. Remove to a wire rack to cool. Yield: about 3-1/2 dozen.
Originally published as Oatmeal Raisin Cookies in Country October/November 1991, p49

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Reviewed Jun. 6, 2016

"These cookies flatten out beautifully and have the right amount of crisp. Wouldn't change a thing and will definitely make them again."

Reviewed Jan. 21, 2015

"Delicious cookie and easy to make!"

Reviewed Jan. 6, 2015

"Delicious! I used butter instead of shortening. I also reduced the sugar. Mine did not look like the picture, but they were still delicious. I will definitely be making these again. A great recipe."

Reviewed Nov. 6, 2013

"It turned out to be more of a cake type of a cookie."

Reviewed Aug. 12, 2013

"These are good cookies, I prefer them a bit chewier but still they are great!"

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