Oatmeal Raisin Cookies Recipe

5 43 44
Oatmeal Raisin Cookies Recipe
Oatmeal Raisin Cookies Recipe photo by Taste of Home
Publisher Photo

Oatmeal Raisin Cookies Recipe

Read Reviews
5 43 44
Publisher Photo
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
MAKES:
21 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
21 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

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

Directions

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.
Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten with a greased glass bottom.
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

Nutritional Facts

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

  • 1 cup shortening
  • 1 cup sugar
  • 1 cup packed light brown sugar
  • 3 large 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
  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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Reviews forOatmeal Raisin Cookies

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Cora User ID: 9119577 269528
Reviewed Jul. 15, 2017

"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."

MY REVIEW
dawnrosanne User ID: 1014810 268065
Reviewed Jun. 17, 2017

"So great."

MY REVIEW
Jacki User ID: 3720224 267905
Reviewed Jun. 12, 2017

"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...."

MY REVIEW
KristineChayes User ID: 1441542 255319
Reviewed Oct. 12, 2016

"Very tasty cookies! I made them as shown, but added an extra teaspoon of vanilla and 1/2 cup more raisins. Delicious! Will make again!"

MY REVIEW
sjpoor User ID: 2565047 249139
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."

MY REVIEW
aug2295 User ID: 4631582 218505
Reviewed Jan. 21, 2015

"Delicious cookie and easy to make!"

MY REVIEW
Loiscooks User ID: 3656565 217074
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."

MY REVIEW
houseof8 User ID: 7363456 37721
Reviewed Nov. 6, 2013

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

MY REVIEW
EnergySta5 User ID: 7353194 66924
Reviewed Aug. 12, 2013

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

MY REVIEW
nancylhoekstra User ID: 2039411 14252
Reviewed Jul. 27, 2013

"We used half the sugar and they were still delightfully sweet."

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