Oatmeal-Raisin Cookies just like grandma made!
Serve with a tall glass of milk for an oatmeal cookie break that will take you back to childhood.
A chewy oatmeal raisin cookie is a classic and for good reason!
Credit: Andy Lyons
Make these homemade oatmeal raisin cookies as large or as small as you’d like.
We’ve included methods for either size!
Using a cookie scoop will result in even, round cookies.
The finished cookies will last for three days at room temperature or freeze them for up to three months.
This oatmeal raisin cookie recipe makes a great base for cookie sandwiches!
If desired, roll in sprinkles.
In a large bowl beat the butter with an electric mixer on medium to high speed for 30 seconds.
Add the brown sugar, baking soda, cinnamon, and salt.
Beat until combined, scraping sides of bowl occasionally.
Beat in the eggs and vanilla extract until combined.
Beat in as much of the flour as it’s possible for you to with the mixer.
Stir in any remaining flour.
Stir in the rolled oats and raisins.
Drop the oatmeal raisin cookie dough by rounded teaspoons or tablespoons 2 inches apart onto ungreased cookie sheets.
Or drop dough using a cookie scoop or 1/4-cup measure 3 inches apart onto ungreased cookie sheets.
Cool on cookie sheet for 2 minutes.
Transfer to a wire rack; cool completely.
Storage Tip:Layer the oatmeal raisin cookies between sheets of waxed paper in an airtight container and cover.
Store at room temperature for up to 3 days or freeze for up to 3 months.
2,000 calories a day is used for general nutrition advice.
