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

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5 39 40
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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

Ingredients

  • 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 .

Directions

  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


Reviews for Oatmeal Raisin Cookies

AVERAGE RATING
(40)
RATING DISTRIBUTION
5 Star
 (35)
4 Star
 (4)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
sjpoor 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 218505
Reviewed Jan. 21, 2015

"Delicious cookie and easy to make!"

MY REVIEW
Loiscooks 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 37721
Reviewed Nov. 6, 2013

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

MY REVIEW
EnergySta5 66924
Reviewed Aug. 12, 2013

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

MY REVIEW
nancylhoekstra 14252
Reviewed Jul. 27, 2013

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

MY REVIEW
nancylhoekstra 39362
Reviewed Jul. 27, 2013

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

MY REVIEW
cowgirlupcowboyup 37720
Reviewed Jul. 9, 2013

"Delicious. Light and fluffy. A winner for everyone who tastes it. Does not have a strong cinnamon taste."

MY REVIEW
tt2b123 11545
Reviewed Jan. 25, 2013

"Wonderfully crispy/chewy right out of the oven. I doubled the recipe and froze half, these were crispy and still delicious after thawing out. A new favorite!"

MY REVIEW
momof4kids 15003
Reviewed Jan. 16, 2013

"These soft and chewy cookies are so great."

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