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Grandma’s Oatmeal Raisin Cookies

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
    4 dozen


  • 2 cups raisins, chopped
  • 2 cups boiling water
  • 3/4 cup butter-flavored shortening
  • 1 cup sugar
  • 3 large 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


  • Place raisins in a small bowl. Cover with boiling water; let stand for 5 minutes. Drain and set aside.
  • 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.
  • 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.
Nutrition Facts
1 each: 134 calories, 7g fat (1g saturated fat), 13mg cholesterol, 63mg sodium, 17g carbohydrate (8g sugars, 1g fiber), 2g protein.
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Average Rating:
  • Orbs
    May 15, 2018

    I didn't add the walnuts. Delicious dipping cookies! Thank you, Susanne, for sharing this recipe.

  • Carmen21212
    Apr 10, 2018

    Something seems to be missing , not much flavor. Husband thought these were not sweet enough.

  • Pamela
    Aug 29, 2017

    okay recipe, but USE real butter ! and add brown sugar, : / so 3 stars only just for measurements and reminding people to soak your raisins ! ...

  • 18grands
    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.

  • beckygdistad
    Feb 20, 2013

    And add to the cookie dough.

  • beckygdistad
    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

  • matteliz
    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!

  • Cassidy N Bates
    Oct 6, 2012

    No comment left

  • pastiepie
    Nov 13, 2011

    We did not care for the taste of the cookie.

  • Piney34
    Oct 23, 2011

    I loved this recipe, I made it for a cookie exchange and everyone loved it as well. The raisins are so soft and moist I think that makes all the difference. I did add vanilla because I add that too all my cookies, perhaps that made the difference.