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Oatmeal Raisin Cookies

oatmeal raisin cookies Dessert
Oatmeal raisin cookies on a cookie sheet
  • Prep 45 min
  • Total 45 min
  • Servings 42

For the perfect winner to fill up your cookie jar, bake these got-it-all oatmeal cookies loaded with raisins and nuts. While there is no shortage of oatmeal cookie recipes out there, we love these in particular because they strike the perfect balance of crispiness and chewiness. The ratio of ingredients used turns out a cookie that isn’t tall and cakey, but instead a little slender and nicely caramelized around the edges. MORE+ LESS-

Updated July 2, 2019
Gold Medal Flour
Make with
Gold Medal Flour

Ingredients

3/4
cup granulated sugar
1/4
cup firmly packed brown sugar
1/2
cup butter, softened
1/2
teaspoon vanilla
1
egg
3/4
cup Gold Medal™ all-purpose flour
1/2
teaspoon baking soda
1/2
teaspoon ground cinnamon
1/4
teaspoon salt
1 1/2
cups quick-cooking rolled oats
1/2
cup raisins
1/2
cup chopped nuts

Steps

Hide Images
  • 1
    Heat oven to 375°F. Spray cookie sheets with cooking spray. In large bowl, combine granulated sugar, brown sugar and butter; beat until light and fluffy. Add vanilla and egg; blend well. Add flour, baking soda, cinnamon and salt; mix well. Stir in oats, raisins and nuts.
  • 2
    Drop dough by rounded teaspoonfuls 2 inches apart onto sprayed cookie sheets.
  • 3
    Bake at 375°F. for 7 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets.

Expert Tips

  • Use old-fashioned rolled oats instead of quick-cooking rolled oats for chewier cookies.
  • If raisins are likely to cause a revolt in your house, try using a different kind of dried fruit. Chopped dried apricots, blueberries, cherries, cranberries, dates or figs—or even mixed fruit bits—can be intriguing (and appealing) flavor twists to satisfy raisin haters.
  • Oatmeal cookies freeze well. Transfer the cooled cookies to airtight containers and freeze them for up to twelve months. For grab-and-go desserts and snacks freeze two or three cookies each in resealable plastic freezer storage bags.
  • The origins of the oatmeal raisin cookie can be traced back to Scottish oat cakes that were eaten when extra bursts of energy were needed. However, in the United States, the first published recipe came along in 1896, in Fannie Merrit Farmer’s “Boston Cooking-School Cook Book.”
  • If your household is full of oatmeal raisin fans, there are plenty of ways to enjoy your favorite sweet treat with our archives of creative oatmeal raisin cookie recipes.

Nutrition Information

Nutrition Facts

Serving Size: 1 Cookie
Calories
80
Calories from Fat
30
% Daily Value
Total Fat
3 1/2g
5%
Saturated Fat
1 1/2g
8%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
50mg
2%
Potassium
35mg
1%
Total Carbohydrate
10g
3%
Dietary Fiber
0g
0%
Sugars
6g
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

© 2019 ®/TM General Mills All Rights Reserved

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