This is my go-to recipe for raisin oatmeal cookies. I recently lost my aged, yellowed, stained recipe card for these cookies. After searching high and low I remembered it was this recipe on my website, whew! Happy dance!
On my last trip to one of my favorite hardware stores, I bought one of those cookie scoopers, the spring loaded one that you squeeze after scooping and out pops your dough. Not an essential tool, but it is fun to use if you want to make somewhat uniform cookies. My daughter who wasn’t around when I made these asked where did you buy the cookies? I said I made them why? Oh, they all look so perfect in size like you bought them, she says.
This recipe has just the right amount of oats and raisins. Like most of my recipes its very easy to make.
This cookie is crispy on the outside and a little chewy in the middle. Bake a minute or two longer for a much crisper cookie.
Raisin Oatmeal Cookies
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1 cup shortening or softened butter
- 1 3/4 cups brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 cup raisins
- 2 1/2 cups quick cooking oats
If using salted butter omit the salt recommended in this recipe. Also a combination of shortening and butter can be used.
Sift together the first four ingredients, then with a mixer add the rest of the ingredients one at a time. The oats may have to be mixed in by hand if your mixer isn’t strong enough. If you have a kitchen aide mixer or something similar, you might want to switch to the dough hooks before adding all the oats.
Shape into balls and press down with a fork if you like these a little crispier, and bake an extra minute or two. For a softer chewier center, don't press down the balls.
Bake in a preheated oven at 350°F for 10 – 12 minutes.