Oatmeal Raisin Cookies

by Kathy Strahs on May 1, 2009 · 23 comments

Oatmeal Raisin Cookies

Poor oatmeal raisin cookies. They’re kind of the Jan Brady of the cookie world. They’re sweet and all, but all everyone ever talks about is “Chocolate Chip, Chocolate Chip, Chocolate Chip…”

Oatmeal raisin cookies really deserve more of the spotlight. What’s not to love? The oatmeal gives them that great nutty flavor and texture and the raisins appear at just the right time to provide a spark of chewy sweetness. And have you smelled the kitchen while these things are baking? That warm, homey aroma alone is worth keeping tablespoons of dough on hand in the freezer, ready to pop in the oven at any time.

The dough often "vanishes" just as fast as the cookies!

The only oatmeal raisin cookie recipe I have ever used is the “Vanishing Oatmeal Raisin Cookies” recipe that comes from inside the lid of the Quaker Oats canister. They call them “vanishing” because the cookies tend to vanish very quickly (it’s true, they do). I follow it pretty much exactly with one notable exception: I chill the dough over night rather than bake them right away. This takes an extraordinary amount of willpower, which I don’t always exhibit. Please forgive yourself if you have to give in to the call of the cookie. But I do prefer the thicker consistency that chilling overnight yields.

Oatmeal Raisin Cookies

Oatmeal Raisin Cookies
Adapted slightly from the Vanishing Oatmeal Raisin Cookies recipe inside the Quaker Oats lid

Makes 3-4 dozen


1/2 lb. (2 sticks) unsalted butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon salt
3 cups oats (quick or old fashioned, uncooked)
1 cup raisins


Preheat the oven to 350°F.

In a medium bowl, combine flour, baking soda, cinnamon and salt; mix well. Beat together butter and sugars in a large mixer bowl until creamy. Mix in vanilla. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in oats and raisins.

In batches, drop by rounded tablespoonfuls onto an ungreased cookie sheet (I recommend lining with parchment). Bake 12-14 minutes or until golden brown. Cool 1 minute on the cookie sheet; remove to wire rack.

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{ 23 comments… read them below or add one }

Jacqueline Church May 1, 2009 at 2:44 PM

I agree! The only debate is chewy or crispy? My secret is a touch of orange blossom water and using really good quality raisins. Makes all the difference.

These are also easy cookies to hide good ingredients in, like flax seed. You can grind some and add them with no one being the wiser, only the healthier!


Jacqueline Church’s last blog post..Tomato Justice and a Peachy Definition of Sustainability


Erin May 1, 2009 at 4:50 PM

So does that mean that these cookies screech, “Chocolate Chip, Chocolate Chip, Chocolate Chip!” instead of “Marcia, Marcia, Marcia!”


Erin May 1, 2009 at 4:51 PM

Oh lord. So yeah I missed the part where you actually said that exact same thing in your post. It’s been a rough night … ha ha anyway you are clever and I need a nap and a big glass of wine.


Kathy May 1, 2009 at 9:01 PM

I worried for a second that maybe the reference was too obscure! LOL – hope you found that wine, happy Friday! 🙂


Maria May 2, 2009 at 1:56 PM

Oatmeal cookies are my favorite! I love raisins too. They just add a little something extra! They look wonderful!

Maria’s last blog post..Recipe for Baked Oatmeal


deeba May 2, 2009 at 6:25 PM

O just fab.I’m always game for a good oatmeal cookie, & this is very much what I’m craving. I like to add dried cranberries,walnuts & crystallised ginger to mine at times, & dark chocolate chips at other times!



marye May 3, 2009 at 4:21 AM

I love this recipe. I grew up on the Quaker Oats recipe..yum!

marye’s last blog post..Saturday Blogsurfing


deeba May 3, 2009 at 4:58 AM

Couldn’t resist making them this afternoon…was drawn to them & they are quite the yummiest I’ve had. Sorry I did add some chocolate chips to the dough, coz I was in a chippy mood…SCRUMPTIOUS!!



Kathy May 3, 2009 at 7:03 AM

Oh, wonderful! I’m so glad. I’m sure the chocolate chips made them even better – I’m known to get in a “chippy mood” every now and again too. 🙂


Di May 3, 2009 at 8:10 AM

This is the recipe I always use, too. I agree with your idea of refrigerating the dough. The last time I made these, I was in a hurry and didn’t do that, and the first pan spread way too much. On the next pan, I upped the temperature to 375 degrees F, and that seemed to keep them from spreading quite so much (the outsides set faster, I think).

Di’s last blog post..Don’t forget the googoo goggles


Jo May 3, 2009 at 6:55 PM

I thought they were called “Vanishing Oatmeal” because the recipe calls for a lot of oats, so your supply of oats “vanishes”


martha May 23, 2009 at 6:15 PM

These cookies really are a classic and hard to beat, but I think I may like the Betty Crocker recipe, which uses all brown sugar, and results in a slightly chewier cookie, a bit more.


Elsa March 2, 2010 at 9:13 PM

I made these but mine didn’t spread at all!! 🙁
What did I do wrong? Should I have used more butter?


Kathy March 3, 2010 at 7:33 AM

Hmmm…it sounds like you might have added too much of something along the way (like flour?). Or omitted an ingredient.


Tamara May 15, 2010 at 10:49 AM

This specific quaker oatmeal raisin cookie recipe I have been making for years…..But I add grated nutmeg!!! It gives a flavor that is yummy. I also throw in hershey kisses miniature chips sometimes…when I need chocolate!! LOL, I also use crisco butter flavor shortening sticks, in place of butter!!! ENJOY~~~~


Sandy June 3, 2010 at 12:24 PM

Does it make a difference if you soak the raisins beforehand for a few hours? I’ve tried similar recipes without soaking and they taste good but just aren’t as pretty as yours!
.-= Sandy´s last blog ..knit skirt for baby =-.


Kathy June 3, 2010 at 12:29 PM

That’s an interesting question – I’ve never soaked raisins for cookies before. I might be concerned about introducing extra moisture, but I suppose it’s worth an experiment sometime.


Sandy June 3, 2010 at 1:35 PM

soaking them prevents burning (i think) and you’re supposed to drain them and dry them with paper towels before adding to dough. so that takes care of extra moisture?

i think it’s a bit fussy to both soak raisins beforehand and then chill the dough. i will do it your way because your cookies look like perfection! if you try soaking, be sure to let us know how that goes
.-= Sandy´s last blog ..knit skirt for baby =-.


Kathleen @ KatsHealthCorner March 5, 2011 at 4:31 PM

These sound AMAZING! 😀 Got to love Oats and Raisins! 😀

Kathleen @ KatsHealthCorner´s last blog post ..Pizzerts 7 Facts Blog Award Jean Shopping


Randi Mackintosh June 25, 2012 at 4:49 PM

I found this recipe a while back and have been making it with rum-soaked raisins which makes these cookies even more decadent. I soak the raisins in about 1/2 cup of spiced rum for anywhere from 10 to 30 minutes while I’m preparing the rest of the batter. Then I drain the raisins after they’ve plumped up and bake as directed. Everyone always loves this extra step 🙂


Kathy Strahs June 25, 2012 at 9:03 PM

Oh my goodness, that sounds incredible!


Beck June 4, 2013 at 6:08 PM



Naiya March 13, 2015 at 8:47 PM

Wonderful! This is the recipe I always use, too


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