Soft Old-Fashioned Oatmeal Raisin Cookies
These soft old-fashioned oatmeal raisin cookies are packed with chewy oats, plump raisins and warm cinnamon and nutmeg. Inspired by a recipe from my 1962 edition of the Better Homes and Gardens New Cook Book, this classic cookie recipe has been lightly updated with more raisins and clear, easy-to-follow directions. They are simple homemade oatmeal cookies with a soft texture and comforting flavour that never goes out of style.
Short Description
These soft old-fashioned oatmeal raisin cookies are made with quick-cooking oats, brown sugar, buttermilk and plenty of chewy raisins. Cinnamon and nutmeg give them a warm, classic flavour, while the buttermilk helps keep the centres tender. They bake quickly and make a generous batch, which is always useful.
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Why It’s Good
This homemade oatmeal raisin cookie recipe has that simple, comforting flavour people remember from older family cookbooks. The cookies are soft rather than crisp, with chewy oats and little bursts of sweetness from the raisins. Using brown sugar gives them a deeper flavour, and the cinnamon and nutmeg make the kitchen smell wonderful while they bake.
They are also easy to prepare without any complicated steps. Just watch the baking time closely. At 400°F, they can go from soft and lightly golden to overbaked fairly quickly.
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When to Serve It
Serve these soft oatmeal raisin cookies as an easy afternoon snack, a lunch-box treat or a simple dessert with coffee, tea or a cold glass of milk. They are also a good choice for bake sales, cookie trays, family gatherings and holiday baking because the recipe makes approximately five dozen small cookies.
They travel well once completely cooled, so they are handy for picnics, road trips or sharing with neighbours. A classic cookie for almost any occasion.
Simple Ingredients for Soft Oatmeal Raisin Cookies
These soft old-fashioned oatmeal raisin cookies are made with everyday baking ingredients, including quick-cooking oats, packed brown sugar, buttermilk and plump raisins. Cinnamon and nutmeg add warm spice, while shortening helps create a tender cookie that stays soft after baking. Having everything measured before you begin makes the cookie dough come together quickly and helps prevent missing a small ingredient such as the baking soda or salt.
This simple two-step process shows old-fashioned oatmeal raisin cookie dough after the oats and raisins have been fully mixed in, followed by evenly portioned dough balls arranged on a parchment-lined baking sheet. Leave space between each scoop so the cookies can spread as they bake, creating soft centres, lightly crisp edges and plenty of chewy oatmeal texture.
Tips and Tricks for Soft Oatmeal Raisin Cookies
Soften the shortening first. It should be easy to beat but not melted. Properly softened shortening helps create soft, tender oatmeal raisin cookies that hold their shape.
Pack the brown sugar firmly. Brown sugar adds moisture, a gentle caramel flavour and that classic chewy texture.
Measure the flour carefully. Spoon the sifted flour into the measuring cup and level it off. Too much flour can make oatmeal cookies dry or heavy.
Do not overmix the dough. Once the flour is added, mix only until the dry ingredients disappear. Stir in the quick oats and raisins gently. The dough will be thick and a little sticky. That is normal.
Break up any clumps of raisins. This helps distribute them evenly, so you get a few sweet, chewy raisins in every cookie instead of one raisin-packed corner.
Use equal-sized scoops of dough. A cookie scoop makes this easy and helps all the cookies bake at the same rate.
Leave room for spreading. Arrange the oatmeal raisin cookie dough about 2 inches apart on the baking sheet.
Watch the edges, not just the centre. Remove the cookies when the edges look set and lightly golden but the centres still appear slightly soft. They will continue to firm up on the hot baking sheet.
Let them rest before moving them. Cool the cookies on the baking sheet for about 5 minutes before transferring them to a wire rack. Fresh from the oven, they can be quite delicate.
Avoid overbaking. Even one or two extra minutes can change soft oatmeal raisin cookies into crisp ones. Check the first batch early, since every oven bakes a little differently.
- Add chopped nuts. Stir in ½ cup chopped walnuts or pecans for extra crunch and a warm, nutty flavour. Walnuts work especially well with cinnamon, nutmeg and raisins.
- Use dried cranberries. Replace the raisins with dried cranberries for a slightly tart twist. These chewy oatmeal cookies are especially nice during the fall and Christmas season.
- Add chocolate chips. Mix in ½ cup semi-sweet or milk chocolate chips for oatmeal raisin chocolate chip cookies. The chocolate makes them a little richer without taking away from the classic oat flavour.
- Make oatmeal chocolate chip cookies. Leave out the raisins and use ¾ cup chocolate chips instead. This is a good option for anyone who loves soft oatmeal cookies but is not fond of raisins.
- Try a raisin and nut combination. Use ¼ cup raisins and ¼ cup chopped pecans or walnuts. You still get sweet bites of raisin, but the cookies have a bit more texture.
- Add shredded coconut. Stir in ½ cup sweetened shredded coconut for softer, chewier oatmeal raisin cookies. The coconut flavour is mild, but it adds a nice little something.
- Increase the warm spices. Add an extra ¼ teaspoon cinnamon or a small pinch of ground cloves. Go lightly with the cloves, though. They can quickly overpower the oatmeal and raisins.
- Use golden raisins. Golden raisins are slightly softer and milder than regular raisins. They also give these homemade oatmeal cookies a lighter appearance.
- Make smaller cookies. Use a smaller cookie scoop and begin checking them a few minutes earlier. Smaller oatmeal raisin cookies are handy for lunchboxes, cookie trays and afternoon snacks.
- Add a simple vanilla glaze. Once the cookies are completely cool, drizzle them with a thin glaze made from icing sugar, milk and vanilla. It turns a simple old-fashioned oatmeal raisin cookie into something a little more special.
How to Store Old-Fashioned Oatmeal Raisin Cookies
Cool the cookies completely. Let the oatmeal raisin cookies reach room temperature before placing them in a container. Storing warm cookies can trap moisture and make them sticky or overly soft.
Store at room temperature. Keep the cookies in an airtight container for up to 5 days. Place a sheet of parchment paper between the layers so they do not stick together.
Keep them soft. Add a small piece of bread to the container if the cookies begin to dry out. The cookies absorb a little moisture from the bread and stay soft and chewy longer. Replace the bread when it becomes firm.
Avoid storing them uncovered. Homemade oatmeal raisin cookies dry out fairly quickly when left on a plate, especially around the edges. Cover them once they are completely cool.
Freeze baked cookies. Place the cooled cookies in a freezer-safe container or resealable freezer bag and freeze for up to 3 months. Separate the layers with parchment paper to protect their shape.
Thaw before serving. Let frozen oatmeal raisin cookies thaw at room temperature for about 30 minutes. For a freshly baked texture, warm one cookie in the microwave for a few seconds.
Freeze the cookie dough. Scoop the oatmeal raisin cookie dough onto a parchment-lined tray and freeze until firm. Transfer the frozen dough balls to a freezer bag and store them for up to 3 months.
Bake dough from frozen. Arrange the frozen cookie dough on a prepared baking sheet and add an extra minute or two to the baking time. Keep an eye on the edges. They should look set while the centres remain slightly soft.
Soft Old-Fashioned Oatmeal Raisin Cookies
Equipment
- Large mixing bowl
- Medium mixing bowl
- Electric hand mixer or stand mixer
- Measuring cups and measuring spoons
- Rubber spatula or wooden spoon
- Flour sifter or fine-mesh sieve
- Baking sheets
- Parchment paper or non-stick baking mats
- Tablespoon or small cookie scoop
- wire cooling rack
Ingredients
- 1 cup shortening softened
- 1½ cups brown sugar packed
- 2 eggs large
- ½ cup buttermilk
- 1¾ cups all-purpose flour sifted
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 3 cups quick-cooking rolled oats
- ¾ cup raisins
Instructions
- Preheat the oven to 400°F (200°C). Lightly grease two baking sheets or line them with parchment paper.
- Add the softened shortening, brown sugar and eggs to a large mixing bowl. Beat until the mixture is light, creamy and well combined.
- Stir in the buttermilk. The mixture may look slightly separated at first, but it will come together once the flour is added.
- In a separate bowl, whisk together the sifted flour, baking powder, baking soda, salt, cinnamon and nutmeg.
- Gradually add the dry ingredients to the creamed mixture. Stir just until the flour disappears. Try not to overmix the cookie dough.
- Fold in the quick-cooking oats and raisins until they are evenly distributed throughout the dough.
- Drop rounded tablespoonfuls of cookie dough onto the prepared baking sheets, leaving approximately 2 inches between each cookie.
- Bake for about 8 minutes, or until the edges are lightly golden and the centres look set. These oatmeal raisin cookies bake quickly, so check them closely near the end.
- Allow the cookies to cool on the baking sheet for 2 to 3 minutes. Transfer them to a wire rack to cool completely.
Notes
- Use softened shortening, not melted shortening. It should press easily with a spoon but still hold its shape. This helps the oatmeal raisin cookies stay soft and tender.
- Pack the brown sugar firmly into the measuring cup. Brown sugar adds moisture and gives these old-fashioned oatmeal raisin cookies their rich, slightly caramel-like flavour.
- Quick-cooking rolled oats work best in this recipe because they soften easily and blend into the dough. Old-fashioned oats may make the cookies thicker and a little more textured.
- Stir the flour mixture into the wet ingredients only until combined. Overmixing can make homemade oatmeal cookies heavier instead of soft and tender.
- Fold in the ¾ cup raisins by hand so they are spread evenly through the cookie dough. Breaking up any clumps first makes this easier.
- Space the cookie dough about 2 inches apart on the baking sheet because the cookies will spread as they bake.
- These soft oatmeal raisin cookies bake quickly at 400°F. Begin checking them at 7 minutes and remove them when the edges are lightly golden and the centres look just set.
- Let the cookies rest on the baking sheet for 2 to 3 minutes before moving them. They are quite soft when they first come out of the oven.
- For softer raisins, soak them in warm water for about 10 minutes, then drain and pat them dry before adding them to the cookie dough.
- Allow the oatmeal raisin cookies to cool completely before storing them in an airtight container. This helps prevent excess moisture from making them sticky.
Nutrition
Ellen Britt
Hi, I’m Ellen — a passionate home cook dedicated to creating easy, flavorful recipes inspired by real-life cooking and shared family traditions. Every recipe on this site is a true collaboration, developed and tested together in our kitchen to ensure it’s reliable, simple to follow, and absolutely delicious.
Love the warm combination of oats, raisins and cinnamon? Try our Maple Oatmeal Raisin Muffins for an easy homemade breakfast or afternoon snack.
