{"id":32463,"date":"2024-03-28T16:42:21","date_gmt":"2024-03-28T11:12:21","guid":{"rendered":"https:\/\/www.tashasartisanfoods.com\/blog\/?p=32463"},"modified":"2025-03-07T21:48:59","modified_gmt":"2025-03-07T16:18:59","slug":"family-favorite-oatmeal-raisin-cookies-recipe","status":"publish","type":"post","link":"https:\/\/www.tashasartisanfoods.com\/blog\/family-favorite-oatmeal-raisin-cookies-recipe\/","title":{"rendered":"Family Favorite Oatmeal Raisin Cookies Recipe"},"content":{"rendered":"\n

This oatmeal raisin cookie recipe\u00a0<\/strong>makes for crispy outside and moist, chewy inside treats. These are the perfect cookies you want to keep snacking on. They have hints of cinnamon, and the raisins keep every bite interesting! <\/p>\n\n\n\n

\"Oatmeal<\/figure>\n\n\n\n

Warm, cozy, and just the right sweetness, this is one of the classic grandma's cookie recipes. When you\u2019re craving a simple treat, use this old-fashioned cookie recipe to make crispy-edged, chewy cookies with hidden notes of deep caramel. And so easy to make, they are totally beginner-friendly!<\/p>\n\n\n[feast_advanced_jump_to]\n\n\n

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Why You'll Love This Recipe<\/h2>\n\n\n\n

You need these cookies. Trust me. They\u2019re a delicious treat and nourishing fuel all at the same time.<\/p>\n\n\n\n

Yes, they pair well with coffee, but they\u2019re fantastic with a tall glass of milk.<\/p>\n\n\n\n

They bring the best chewy and crispy cookie worlds, so you\u2019ll WANT to double or triple the recipe.<\/p>\n\n\n\n

Make a big batch, scoop, shape, freeze, and then bake whenever you crave a cookie.<\/p>\n<\/div><\/div>\n\n\n\n

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Recipe Ingredients <\/h2>\n\n\n\n
\"Ingredients<\/figure>\n\n\n\n

Oats<\/strong>: This is an old-fashioned oat cookie recipe. Rolled oats are how you get that chewy texture. Quick oats are too thin, so I won\u2019t recommend them.\u00a0<\/p>\n\n\n\n

Flour<\/strong>: My cookies are baked with all-purpose flour, but the recipe is very adaptable, so whole wheat flour is fantastic too.<\/p>\n\n\n\n

Sugar<\/strong>: Brown sugar has more moisture than regular sugar, and <\/em>it imparts a delicious caramel flavor.<\/p>\n\n\n\n

Butter<\/strong>: My oatmeal raisin cookies recipe uses salted butter. Add \u00bc teaspoon of salt to the dry ingredients if your butter is unsalted.<\/p>\n\n\n\n

Milk<\/strong>: I used regular full-fat milk for a little richness. <\/p>\n\n\n\n

Cinnamon<\/strong>\u00a0gives the oats and raisin cookies a spicy kick. Vanilla extract rounds out the flavor.<\/p>\n\n\n\n

Baking soda<\/strong> acts as a leavening agent, helps the oatmeal raisin cookies recipe expand easily, and makes the texture softer.<\/p>\n\n\n\n

Raisins<\/strong>: Black raisins are popular here, so that\u2019s what went into the dough, but they can be easily replaced with green raisins or golden raisins.<\/p>\n\n\n\n

Please see the recipe card for full information about ingredients and quantities.<\/em><\/p>\n<\/div><\/div>\n\n\n\n

\"One<\/figure>\n\n\n\n
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How To Make Oatmeal Raisin Cookies<\/h2>\n\n\n\n

Step 1:<\/strong> Set your oven to preheat at 180 C \/ 350 F. Line a baking tray with parchment paper.<\/p>\n\n\n\n

Step 2:<\/strong> Whisk the flour, baking soda, and cinnamon powder in a small bowl.<\/p>\n\n\n\n

\"Dry<\/figure>\n\n\n\n

Step 3<\/strong>: In a large bowl, beat the softened butter and brown sugar until creamy. Takes 2 to 3 minutes with an electric beater.<\/p>\n\n\n\n

\"wet<\/figure>\n\n\n\n

Step 4:<\/strong> Add milk and vanilla extract and beat for another 10\u201315 seconds.<\/p>\n\n\n\n

Step 5:<\/strong> Combine the dry ingredients with the wet.<\/p>\n\n\n\n

\"Dry<\/figure>\n\n\n\n

Step 6:<\/strong> Fold your oats and black raisins with a spatula to make a thick oatmeal-raisin cookie batter.<\/p>\n\n\n\n

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\"Dough<\/figure>\n\n\n\n

Step 7:<\/strong> Use a cookie scoop (1.5 tablespoons) to portion the oatmeal cookies.<\/p>\n\n\n\n

\"scooped<\/figure>\n\n\n\n

Step 8:<\/strong> Shape each into a ball. Flatten slightly. Place on a parchment paper or Silpat lined tray.<\/p>\n\n\n\n

\"scooped<\/figure>\n\n\n\n

Step 9<\/strong>: Bake at 180 \u00b0C for 13 to 15 minutes (mine took 14 minutes).<\/p>\n\n\n\n

Step 10:<\/strong> Let the oatmeal-raisin cookies rest on the tray for about 10 minutes. Then cool completely on a wire rack.<\/p>\n\n\n\n

Final step:<\/strong> Transfer to an old-fashioned cookie jar and munch on will!<\/p>\n\n\n\n

\"baked<\/figure>\n<\/div><\/div>\n\n\n\n
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Pro Tips<\/h2>\n\n\n\n