Made with brown sugar, cinnamon, and oatmeal, these oatmeal raisin cookies have a crispy outer edge and a soft, chewy middle. Delicious cookie recipe!
Oatmeal Raisin Cookies are one of my oldest's favorite cookie recipes. They're so yummy with a slightly crispy outer edge and a soft, chewy middle.
While I make these cookies with raisins, you can make buttermilk oatmeal cookies with chocolate chips too.
I really do love the oatmeal, cinnamon, and raisins in this cookie; the flavors meld together to form a delicious cookie.
This recipe is actually adapted from an oatmeal cookie my grandma used to make. While I've made a few changes, like using butter instead of shortening, adding less sugar, and a few other ingredient changes… They're still very reminiscent of her delicious Oatmeal Raisin Cookies.
This recipe can be mixed up with a mixer, but when you get to the point where you're adding in the oatmeal and the raisins, it may be easier to mix by hand. The dough gets quite stiff and can sometimes climb up the mixing paddle (at least on my mixer).
Whether you're making these for a potluck, get together, or just to share with your family, they're fun to make and equally fun to eat, especially with a tall glass of ice cold milk. Let's do some baking, shall we?
Tips for how to make Oatmeal Raisin Cookies
Before you get started, gather your ingredients… You'll need brown sugar, pure cane sugar, unsalted butter, eggs, vanilla extract, milk, vinegar, all-purpose flour, salt, baking soda, ground cinnamon, old fashioned oats, and raisins.
- Begin by making the sour milk… Add the vinegar to the milk to sour it, and set it aside to rest while you start mixing the dough.
- Pre-heat the oven to 350°F.
- Cream (mix) together the brown sugar, pure cane sugar, and softened butter.
- Add the eggs and vanilla extract to your mixture, and mix well.
- Stir the baking soda into your sour milk and set aside.
- Sift together the dry ingredients, including the all-purpose flour, salt, and ground cinnamon.
- Mix the dry ingredients into the creamed mixture, alternating with the sour milk.
- Add the oatmeal and raisins, mixing them in well (this is where you may need to mix by hand).
- Using a cookie scoop, drop cookies onto your cookie sheet, pressing/patting the cookies somewhat flat with your fingers.
- Bake for 12 to 15 minutes, or until the cookies turn a nice golden hue.
- When you remove each batch from the oven, remove the cookies from the cookie sheet and allow them to cool on a wire rack.
- Serve with a nice tall glass of ice cold milk.
Looking for more scrumptious cookie recipes?
- Chewy Peanut Butter Cookies
- Best Chocolate Chip Cookies Ever
- Crisp Cutout Sugar Cookies
- Grandma's Chocolate Sandwich Cookies
- Raspberry Lemon Butter Cookies
- Jello cookie recipe
- Chewy monster cookies
Kitchen tools you may need to make Oatmeal Raisin Cookies
Liquid Measuring Cup – I use mine all the time when baking; it's perfect for mixing the milk and vinegar together.
Mixer or Hand Mixer – Your mixer will be your best friend if you love to bake.
Large Mixing Bowl – You'll need a bowl if you're mixing by hand or with a hand mixer.
Measuring Spoons and Cups – for measuring out your ingredients.
Sifter – for sifting the dry ingredients together.
Cookie Scoop – I wasn't sold on my cookie scoop at first; Dan wanted me to use it, but I was used to just using a spoon and my fingers. But he was right… It saves dough, makes a smaller cookie, and lends to a rounder cookie.
Cookie Sheet – Mine comes in handy for so many things, including baking cookies.
Cookie Spatula – for removing the hot cookies from the cookie sheet.
Wire Rack – This allows the cookies to rest and cool before you put them in the cookie jar.
Print the recipe for Oatmeal Raisin Cookies
Oatmeal Raisin Cookies
Ingredients
- 1/2 tablespoon vinegar
- 1/4 cup milk
- 3/4 cup brown sugar
- 3/4 cup pure cane sugar
- 2 sticks unsalted butter
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 4 cups old fashioned oats
- 1 cup raisins
Instructions
- Begin by making the sour milk… Add the vinegar to the milk to sour it, and set it aside to rest while you start mixing the dough.
- Pre-heat the oven to 350°F.
- Cream (mix) together the brown sugar, pure cane sugar, and softened butter.
- Add the eggs and vanilla extract to your mixture, and mix well.
- Stir the baking soda into your sour milk and set aside.
- Sift together the dry ingredients, including the all-purpose flour, salt, and ground cinnamon.
- Mix the dry ingredients into the creamed mixture, alternating with the sour milk.
- Add the oatmeal and raisins, mixing them in well (this is where you may need to mix by hand).
- Using a cookie scoop, drop cookies onto your cookie sheet, pressing/patting the cookies somewhat flat with your fingers.
- Bake for 12 to 15 minutes, or until the cookies turn a nice golden hue.
- When you remove each batch from the oven, remove the cookies from the cookie sheet and allow them to cool on a wire rack.
- Serve with a nice tall glass of ice cold milk.
Nutrition
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YUM!!!
baking them now!!!
I hope you enjoyed them!:)
Browsing for old fashioned oatmeal cookie recipes, this was just what I needed. I remember how very good they were too . They came from one of the best cooks I’ve known.
Thanks, from your Mom
Mom, she was one of the best cooks, wasn’t she? I miss her.
These look delicious!
Thank you, Kristy! I’m in such a baking mood lately.:)