Warm from the oven with soft centers and golden edges, these oatmeal raisin cookies are built on brown sugar, cinnamon, and vanilla. They’ve got just the right chew and a cozy flavor that brings you back to simpler times.
I’ve made these cookies more times than I can count. Once after a long week, once when the pantry was almost empty, and once because my son said, “Mom, I need something cozy.” Each time, the smell of cinnamon and brown sugar felt like comfort. They’ve become our go-to when we want something simple but special.
What Sets These Cookies Apart
They weren’t built in a test kitchen. They came from slow afternoons, busy weeks, and that one time I only had half a stick of butter left.
• Toasted oats for a nutty, deep base
• Brown sugar that brings softness and depth
• Just enough cinnamon to warm things up
• Juicy raisins that don’t dry out
• Soft middles that don’t fall flat
• Edges that hold a gentle crisp
• A rest period that makes the dough better
• No mixer, no stress, no fancy steps
These are the cookies I bake when nothing else feels quite right.
Let’s Talk Ingredients
This recipe uses basic pantry staples, but each one helps give the cookies that soft, chewy bite.
Crisco keeps the texture tender and helps the cookies hold their shape in the oven.
Brown sugar adds that deep, cozy flavor.
White sugar gives structure so they don’t fall apart.
Eggs, water, and vanilla hold everything together and bring just enough moisture.
Oats are the heart of it. We’re using quick oats so the cookies stay soft with a gentle chew.
Flour, salt, baking soda, and cinnamon round everything out. The cinnamon adds warmth, while salt and baking soda keep the balance.
Raisins bring the classic bite. If you want them extra plump, soak them in warm water first.
Optional add-ins? Try chopped walnuts, coconut, or even chocolate chips if that’s your style.
How to Make Oatmeal Raisin Cookies
Heat your oven to 350°F. That gives you time to mix while it preheats.
In a big bowl, beat the Crisco with both sugars until smooth. Add in the eggs, water, and vanilla. Mix until creamy.
In another bowl, stir together the flour, salt, baking soda, and cinnamon. Add that to the wet mix.
Now fold in the oats and raisins. If you want, toss in some chocolate chips, coconut, or chopped nuts.
Scoop the dough onto a baking sheet, giving each cookie space.
Bake for 11 minutes, then switch the trays around. Front to back. Top to bottom. Bake for 4 more minutes.
Let them sit on the pan for a few minutes before moving to a rack to cool.
Fun Ways to Make Them Yours
I usually stick with raisins, but this dough can handle all kinds of swaps. Try chocolate chips if that’s your go-to, or go half-and-half with raisins and dark chocolate. White chocolate works too if you’re feeling sweet.
In the mood for something different? Toss in pecans or walnuts for crunch. Or switch up the fruit with dried cherries or cranberries. A tiny bit of ground ginger or cardamom adds a nice twist.
If you’re all about extra-buttery cookies, butterscotch chips are worth a shot.
How do you like your oatmeal cookies? I’d love to hear.
Here’s the Full List I Use
If you want to try this recipe at home, here’s exactly what goes into my batch:
- 1 1/2 cups Crisco
- 2 cups brown sugar
- 1 cup sugar
- 2 eggs
- 1/2 cup water
- 2 tsp vanilla
- 6 cups quick oats
- 2 1/2 cups all-purpose flour
- 2 tsp salt
- 1 tsp baking soda
- 2 tsp cinnamon
- 1 1/2 cups raisins
This makes around 60 cookies. You can toss in a handful of walnuts, coconut, or chocolate chips if you like extras.
