Grandma’s Classic Old Fashioned Oatmeal Raisin Cookies: Soft, Chewy & Perfectly Spiced
There’s nothing quite like the comforting aroma of freshly baked cookies filling your home, and these Old Fashioned Oatmeal Raisin Cookies are the epitome of timeless baking. This beloved recipe offers a delightful journey back to simpler times, promising a taste of pure nostalgia with every bite. What makes them truly special? The dough requires absolutely no chilling, meaning you can whip up a batch of these irresistible treats and have them ready to enjoy in under 30 minutes! Imagine, warm, fragrant cookies emerging from your oven, ready to be devoured.
Infused with the warm spices of cinnamon and a hint of clove, studded with plump, juicy raisins, and packed with hearty oats, these cookies are a symphony of flavors and textures. They boast a wonderfully soft, tender, and slightly cakey interior, beautifully contrasted with subtly crispy edges. It’s a texture that instantly transports you to your grandmother’s kitchen, making them an instant crowd-pleaser for any occasion.
This recipe for Grandma’s Old Fashioned oatmeal cookies truly brings a batch of comfort and tradition to your table. Each cookie delivers the absolute best texture – that perfect balance of crispy outer edges and a soft, delightfully chewy center that everyone adores. They are more than just a dessert; they are a versatile treat perfect as a wholesome afternoon snack, a thoughtful homemade birthday present, or a comforting addition to any back-to-school lunch box. It’s a testament to the fact that Grandma really does know best!
Our blog is a treasure trove of classic recipes, and these Old Fashioned Oatmeal Cookies proudly join other beloved gems that have their roots in vintage cookbooks. Just like these delightful chocolate halfway bars, delicate lace cookies, rich old fashioned fudge, and my personal favorite, the indulgent old fashioned butterscotch brownies, these oatmeal cookies carry a legacy of deliciousness passed down through generations. They represent simple, honest baking at its finest, promising a truly authentic taste of home.
Table of Contents
- Why You Will Love These Classic Old Fashioned Oatmeal Cookies
- Professional Tips for Baking Perfect Oatmeal Cookies from Scratch
- Key Ingredients for Your Old Fashioned Oatmeal Cookies
- Delicious Variations to Customize Your Oatmeal Cookies
- Smart Substitutions for Your Oatmeal Cookie Recipe
- How to Make Old Fashioned Oatmeal Raisin Cookies: A Step-by-Step Guide
- Frequently Asked Questions About Oatmeal Cookies
- Old Fashioned Oatmeal Cookies Recipe Card
- Explore More Classic Baking Before You Go
Why You Will Love These Classic Old Fashioned Oatmeal Cookies:
- Effortlessly Delicious Homemade Treat: These cookies are incredibly simple to make, requiring only common pantry staples. Our straightforward recipe guides you through each step, transforming basic ingredients into a batch of crowd-pleasing cookies in record time. Even novice bakers will find success with this easy-to-follow guide.
- Lightning-Fast Baking Time: One of the best features of this recipe is that the cookie dough does not need to be chilled before baking. This means you can go from mixing bowl to warm, fresh-from-the-oven cookies in under 30 minutes! Perfect for unexpected guests or sudden cookie cravings.
- Uniquely Soft, Tender & Slightly Cakey Texture: Unlike some chewier oatmeal cookie varieties, these old-fashioned delights boast a distinctive soft and slightly cakey texture. This is achieved by carefully balancing the sugar content, which is half as much as in our chewy oatmeal raisin cookies, resulting in a tender crumb that melts in your mouth. They are truly a different kind of wonderful.
- A Taste of Nostalgia in Every Bite: These cookies are more than just a sweet treat; they’re a trip down memory lane. The classic combination of cinnamon, clove, oats, and raisins evokes the comforting flavors of childhood and grandma’s kitchen, making them a perfect comfort food.
- Wholesome and Satisfying: Packed with hearty oats and sweet raisins, these cookies offer a satisfying snack that’s both comforting and substantial. They provide a good source of fiber, making them a slightly guilt-free indulgence compared to other sugary desserts.
Professional Tips for Baking Perfect Oatmeal Cookies from Scratch:
- The Crucial Sugar Ratio: Achieving the perfect texture in these oatmeal cookies hinges on the correct ratio of sugar to flour and butter. If you increase the amount of sugar disproportionately, your cookies will spread more readily during baking, resulting in thinner, crispier cookies rather than the desired thick and slightly cakey ones. This recipe has been meticulously tested to provide the exact measurements for a cakier cookie. Therefore, precise measurement of your ingredients is paramount. If you prefer a thicker, chewier oatmeal cookie, I recommend trying my specific chewy oatmeal raisin cookie recipe which is formulated for that particular texture.
- Avoid Overmixing Your Dough: This is a golden rule in baking, especially for cookies. When incorporating your dry ingredients into the wet mixture, do so slowly and mix only until just combined. Over-mixing cookie dough develops the gluten in the flour excessively, leading to tough and less tender cookies. The goal is to keep them soft and delightfully chewy, so gentle mixing is key to a perfect crumb.
- Choosing the Right Oats for Texture: The type of oats you use significantly impacts the final texture of your cookies. For these Old Fashioned Oatmeal Cookies, I specifically use quick oats (rather than old fashioned rolled oats) to ensure they remain wonderfully soft and tender. Quick oats are cut into smaller pieces and cook faster, contributing to a smoother, melt-in-your-mouth consistency. If you prefer a cookie with more rustic texture and a chewier bite, you can certainly substitute with old fashioned rolled oats. Just be aware that the texture will be slightly different, but equally delicious in its own right.
Key Ingredients for Your Old Fashioned Oatmeal Cookies:
- Unsalted Butter: I always recommend using unsalted butter for baking. This allows you complete control over the total amount of salt in your recipe. If you only have salted butter on hand, you can use it, but be sure to omit any additional salt specified in the recipe to prevent your cookies from becoming too salty. Proper butter temperature, slightly softened but still cool, is crucial for creaming.
- Granulated Sugar: Granulated sugar provides essential sweetness to our cookies. However, its role goes beyond just flavor; it also influences texture. As mentioned in our professional tips, if the proportion of sugar is too high relative to butter and flour, the cookies will spread more thinly rather than holding their shape and developing that desirable thick, slightly cakey interior. Precision here ensures the perfect balance.
- Whole Eggs: Eggs are multitaskers in baking, contributing fat, moisture, and leavening. The rich fat from the egg yolks adds a wonderful depth of flavor and helps keep the cookies chewy and moist. Eggs also act as an emulsifier, binding all the ingredients together to create a cohesive dough with a consistently perfect texture.
- All-Purpose Flour: All-purpose flour is the ideal choice for these cookies because it contains just the right amount of gluten. This ensures your cookies develop a soft and tender crumb without becoming tough, striking the perfect balance for an old-fashioned texture.
- Oats (Quick or Rolled): Whole rolled oats are a significant dry ingredient, adding substance and their characteristic texture. They are naturally gluten-free and act as a binder, helping to absorb moisture and hold the dough together. While quick oats are specified for a softer cookie, you can absolutely use instant oatmeal or quick oats interchangeably, though the resulting texture will be slightly different. Instant oats will yield an even softer cookie, while rolled oats will provide more chew.
- Whole Milk: A precise amount of milk is added to bring the dough together, ensuring it’s not too dry without making it overly wet. The addition of any liquid means extra care must be taken not to overmix the dough, as this can activate the gluten in the flour and lead to a tougher cookie.
- Baking Powder: We use double-acting baking powder in this recipe. This leavening agent provides two stages of lift: first when it’s mixed with the wet, acidic ingredients, and then again when exposed to the heat of the oven. This dual action helps create a light and airy texture.
- Baking Soda: Baking soda is a powerful leavening agent that reacts with acidic ingredients (like some in butter or milk) to produce carbon dioxide, creating a more dramatic rise than baking powder alone. However, it requires an acidic component to activate fully and does not continue to react in the absence of acid or prolonged heat. The combination of both leaveners ensures optimal rise and texture.
- Kosher Salt: Kosher salt is preferred for baking as it is less dense and less intensely salty than fine table salt. It plays a critical role in enhancing and balancing all the sweet and spiced flavors in the cookie dough, preventing the cookies from tasting bland or flat. Always measure by weight if you’re concerned about consistency with different salt types.
- Cinnamon: The star spice of many classic recipes, Saigon cinnamon is my personal favorite for its potent, sweet, and warm flavor profile. However, feel free to use any cinnamon variety you prefer. Cinnamon is also the key flavor in our highly popular cinnamon flop recipe, highlighting its versatility and comforting appeal.
- Ground Cloves: While convenient to buy pre-ground cloves, the flavor is truly sensational and more vibrant when you grind them fresh. If grinding whole cloves, use a spice grinder and then sift the ground spice to remove any larger, unpleasantly crunchy pieces. Cloves are an intense spice, and a little goes a long way in adding a complex warmth to these cookies.
- Raisins: Raisins are integral to these old-fashioned cookies, contributing a natural sweetness and a delightful, chewy texture. Any brand of raisins will work, but it’s always a good idea to check the ingredient list to avoid unnecessary added sugars. Plump, moist raisins make a significant difference.
- Walnuts (Optional): For an added layer of flavor and crunch, finely chopped walnuts are a fantastic addition. You can chop them with a knife for a more rustic texture or pulse them briefly in a food processor for a finer chop. Sometimes, I like to lightly toast the walnuts before adding them to enhance their nutty flavor even further.
Refer to the comprehensive recipe card below for exact measurements and further detailed information on all ingredients.
Delicious Variations to Customize Your Oatmeal Cookies:
- Explore Spice Varieties: Don’t be afraid to experiment with different spice combinations to truly make these cookies your own! Beyond cinnamon and clove, these cookies would be absolutely delicious with my homemade apple pie spice mix for a fruity-spiced twist, or with the warm kick of ground ginger. For more inspiration on incorporating ginger, explore my gingerbread oatmeal recipe and classic American gingerbread cake. A pinch of nutmeg or allspice could also add wonderful depth.
- Creative Mix-ins: The beauty of oatmeal cookies lies in their versatility for mix-ins! Craving chocolate? Absolutely! Feel free to safely add a ½ cup of chocolate chips (dark, milk, or white!) to this recipe for an extra layer of indulgence. If you’re looking for a delicious peanut butter oatmeal cookie experience, my monster skillet cookie recipe offers a fantastic starting point. Beyond chocolate, consider swapping out the walnuts for other chopped nuts like pecans or almonds to introduce different nutty flavors and textures. Dried cranberries, dried cherries, or even chopped dried apricots can also add a delightful burst of tartness and chewiness.
- Elegant Iced Oatmeal Cookies: Elevate your classic oatmeal cookies by adding a simple yet delicious icing. While your freshly baked cookies are cooling completely, whip up a batch of my favorite cream cheese frosting for cookies for a rich, tangy topping. Alternatively, you can create a super simple glaze using powdered sugar, a splash of vanilla extract, and just enough milk (or water) to achieve a smooth, pourable consistency that drizzles beautifully off a whisk.
- Achieve an Even Chewier Cookie: While this specific old-fashioned recipe is designed for a softer, slightly cakey texture without chilling, if you desire an even chewier cookie, chilling the dough before baking is a highly effective technique. Chilling allows the fats to solidify, preventing the cookies from spreading too quickly and resulting in a thicker, chewier final product. For an even faster chill, arrange the cookie dough portions in a single layer on a baking sheet before refrigerating.
Smart Substitutions for Your Oatmeal Cookie Recipe:
- Gluten-Free Adaptation: To effortlessly transform this classic old-fashioned oatmeal cookie recipe into a gluten-free delight, ensure that both your oats are certified gluten-free and that you use a high-quality gluten-free all-purpose flour blend. I consistently achieve the best results with Cup4Cup gluten-free flour, as it closely mimics the texture of traditional wheat flour, providing an excellent crumb and chewiness that’s hard to distinguish from the original.
- Oat Type Flexibility: The beauty of oatmeal cookies is their adaptability to different types of oats. You have the freedom to use any type of oat you prefer, depending on your desired texture. While quick-cooking oats contribute to a smoother, softer batter and a more tender cookie, traditional rolled oats will provide a more substantial, chewier texture to the final cookie, adding a delightful rustic bite. Feel free to experiment to find your favorite!
- Alternative Milk Options: While I personally favor using whole milk for its richness and fat content, in a pinch, or if you have dietary preferences, you can certainly use alternative milks. Low-fat milk or unsweetened almond milk work well in this recipe. The key is to ensure that you enjoy the flavor of the alternative milk you choose, as it can subtly influence the overall taste of your cookies. Soy milk, oat milk, or any other plant-based milk can also be used.
- Butter Alternatives: For a dairy-free option, a good quality plant-based butter substitute can be used instead of dairy butter. Look for sticks of plant-based butter that are designed for baking, as these will provide the best results in terms of texture and flavor.
How to Make Old Fashioned Oatmeal Raisin Cookies: A Step-by-Step Guide
Follow these detailed instructions to bake original old fashioned oatmeal cookies perfectly, ensuring delicious results every single time! More precise details and exact measurements can be found in the comprehensive recipe card located further below.
Step-by-Step Guide to Making Your Cookie Dough:
Step 1: Prepare Your Oven and Butter. Begin by preheating your oven to a steady 350°F (175°C). While the oven heats up, remember this crucial tip: take your unsalted butter out of the fridge and place it on the counter to soften slightly. This small step ensures your butter is at the ideal temperature for creaming, and you’ll thank yourself later for the smoother mixing process!
It’s always helpful to temp your butter. This simply means allowing your butter to come to a temperature where it is slightly softened but still cool to the touch, and easily pliable when pressed. It should not be melted or greasy. You can achieve this by leaving it on the counter for 30-60 minutes in advance or by gently warming it in the microwave for a few seconds at a time until it reaches the desired consistency.
Step 2: Combine Dry Ingredients. In a large mixing bowl, thoroughly combine your all-purpose flour, baking powder, baking soda, kosher salt, ground cinnamon, ground cloves, and quick oats. Once these dry ingredients are well-mixed, add in your plump raisins and, if using, your chopped walnuts. Toss everything together gently until the raisins and walnuts are evenly coated with the flour mixture. This step prevents them from sinking to the bottom of the dough during mixing. Set this bowl aside for a moment.
Step 3: Cream Butter and Sugar with Eggs. In the bowl of a stand mixer fitted with the paddle attachment, or using an electric hand mixer, or even by hand with a sturdy whisk, cream together the softened granulated sugar and butter until the mixture becomes light, fluffy, and pale in color. This process incorporates air into the mixture, which is vital for a tender cookie. Next, increase the mixer speed slightly and add the beaten eggs one at a time, ensuring each egg is fully incorporated before adding the next. Scrape down the sides of the bowl as needed to ensure everything is well-combined.
Step 4: Incorporate Dry Mixture and Milk. Lower the speed of your mixer to its lowest setting. Alternate adding the prepared dry mixture (from Step 2) and the whole milk to the creamed butter and sugar. Begin and end with the dry ingredients. Mix only until everything is just combined. Overmixing at this stage can lead to tough cookies, so stop as soon as you see no streaks of dry flour.
The original recipe might have mentioned adding milk ‘to make a stiff dough.’ Don’t overthink this! It’s okay to simply add the specified amount of milk and then gently stir. The goal is a cohesive, workable dough, and it’s not as rigid as that phrase might suggest!
Preparing and Baking Your Cookies:
Step 5: Portion Your Dough. Using a tablespoon or a small cookie scoop, drop rounded portions of the cookie dough onto your prepared baking sheet. Ensure you leave approximately 1 inch of space between each cookie to allow for slight spreading during baking. For uniform size and baking, a cookie scoop is highly recommended.
While chilling the dough is optional for this recipe (as it’s designed not to need it), I do recommend it if you desire thicker, chewier cookies. A brief 15-20 minute chill can make a noticeable difference in their final texture and chewiness.
Step 6: Bake to Golden Perfection. Place the baking sheet in your preheated oven and bake for 8 to 12 minutes. The exact baking time will vary depending on your oven’s calibration, your desired level of “doneness,” and whether your dough was chilled. You are looking for the outsides of the cookies to be beautifully golden brown, and the centers to no longer appear raw or wet. They should look set but still feel soft when gently pressed.
These particular cookies tend not to spread significantly during baking. For a slightly flatter, more evenly cooked cookie, it can be helpful to gently tap the tops of the hot cookies down a little with the back of a spoon immediately after they come out of the oven. This helps settle them and creates a consistent shape.
Frequently Asked Questions About Oatmeal Cookies
To maintain their delightful softness and moisture, I recommend storing your baked oatmeal cookies in an airtight container at room temperature. While this might cause the very edges to lose a slight bit of their initial crispness, the centers will remain wonderfully tender. If you prefer to preserve some crispness, you could try leaving the container lid slightly ajar, but be mindful that this will cause the cookies to dry out faster. These delicious oatmeal raisin cookies will stay fresh and enjoyable for up to 10 days at room temperature. For longer storage, they freeze exceptionally well for several months, perfect for having a quick treat on hand.
Absolutely! This recipe is quite flexible. To prepare a smaller batch, simply divide all the ingredient quantities by the desired reduction (e.g., halve all ingredients for half a batch). Alternatively, you can just make larger individual cookies, which will yield fewer cookies but with the same full flavor. For those needing a larger quantity, the convenient toggle feature on the recipe card below allows you to easily multiply the ingredients for bigger batches. Your only practical limitation will be the capacity of your stand mixer bowl and the size of your baking sheets!
It’s important to remember that while oatmeal cookies contain nutritious ingredients, they are still fundamentally a dessert. However, oats themselves are packed with beneficial fiber and essential nutrients, making them a more wholesome base than many other cookie varieties. By choosing quality ingredients and baking them at home, you can easily bypass unnecessary added sugars and artificial chemicals often found in store-bought options. Each of these oatmeal raisin cookies contains less than 140 calories, offering a satisfying treat with some nutritional benefits compared to other high-sugar, high-fat desserts.
To minimize spreading, ensure your butter is softened but still cool, not warm or greasy. Precisely measure your ingredients, especially the flour, as too little flour can lead to excessive spreading. While this recipe doesn’t require chilling, a quick 15-20 minute chill of the dough on the baking sheet can help firm up the butter and prevent over-spreading, resulting in a slightly thicker cookie.
Yes, absolutely! Freezing cookie dough is a fantastic way to prepare ahead. Simply scoop portions of the dough onto a parchment-lined baking sheet and freeze until solid. Once firm, transfer the frozen dough balls to an airtight freezer-safe bag or container. You can store them for up to 2-3 months. When ready to bake, place the frozen dough balls on a baking sheet and add an extra 2-4 minutes to the baking time, or allow them to thaw slightly at room temperature before baking as usual.
If you tried this delightful old-fashioned recipe and absolutely loved it, please take a moment to leave a 🌟 star rating and share your experience in the comments below. I genuinely love hearing from you; your feedback and comments truly brighten my day!
Old Fashioned Oatmeal Cookies
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Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs beaten
- 2 cups all-purpose flour
- 2 cups quick oats
- ¼ cup whole milk
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon Kosher salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1 cup raisins
- 1 cup chopped walnuts optional
Instructions
Make your cookie dough:
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Preheat the oven to 350°F (175°C). While the oven heats, take your unsalted butter out of the fridge and place it on the counter to soften slightly. This will ensure it creams well with the sugar.
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In a large bowl, combine your flour, baking powder, baking soda, salt, cinnamon, cloves, and quick oats. Add the raisins and chopped walnuts (if using). Mix thoroughly to ensure they are evenly coated and distributed; then set this dry mixture aside.
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In the bowl of a stand mixer with the paddle attachment (or using an electric hand mixer or by hand), cream the granulated sugar and softened butter together until the mixture is light, fluffy, and pale. Increase the mixer speed slightly and add the beaten eggs one at a time, ensuring each is fully incorporated before adding the next.
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Reduce the mixer speed to low. Gradually alternate adding the dry ingredient mixture and the whole milk to the creamed mixture, mixing only until just combined. Be careful not to overmix the dough to keep your cookies tender.
Portion and bake:
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Drop rounded tablespoons of cookie dough onto a baking sheet, leaving approximately 1 inch of space between each cookie. For best results, use a cookie scoop to ensure uniform size.
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Bake the cookies for 8-12 minutes. The exact baking time will depend on your oven and how firm you prefer your cookies. You’re looking for the edges to be golden brown and the centers to appear set but still slightly soft, indicating they are no longer raw.
Notes
Storage – I store these delicious cookies in an airtight container at room temperature to keep them soft and moist. Alternatively, they can be frozen for longer preservation. Old fashioned oatmeal raisin cookies will keep well for up to 10 days at room temperature or can be stored in the freezer for several months.
Adapted from: The Settlement Cookbook by Lizzie Black Kander
Nutrition
Explore More Classic Baking Before You Go
I sincerely hope you enjoyed baking and savoring this professional chef-tested recipe for Old Fashioned Oatmeal Raisin Cookies. It’s a true testament to the timeless appeal of simple, delicious home baking. If you’re looking to expand your cookie repertoire, be sure to explore our other fantastic, chef-developed cookie recipes on the blog. Whether you’re craving something with a different flavor profile or seeking another classic, you’re sure to find something to inspire your next baking adventure. Alternatively, if you’re keen to try a different kind of hearty, satisfying cookie (maybe one without oats this time!), consider tackling our exciting monster cookie recipe next! Happy baking!