The Best Old-Fashioned Oatmeal Raisin Cookies

Estimated reading time: 6 minutes

Growing up, one of my favourite types of cookies was old-fashioned oatmeal raisin cookies.

Best Old Fashioned Oatmeal Cookies
Best Old Fashioned Oatmeal Cookies

Home-Baked Goodies That Remind You Of Your Childhood

I would help my mum make it in the kitchen at least once every couple of weeks without fail.

Most of all, I remember the smell of all the spices and dipping my finger in the black treacle for a bit of taste.

I don’t know many kids who aren’t fans of eating cookies, and most parents enjoy baking cookies as one of the first recipes they teach their kids.

I’ve already taught our son how to make peanut butter chocolate chip cookies, and he’s not even two yet.

I’m sure he’ll forget all about it, but I have photos to prove he loved mixing and squashing the cookies with a fork.

Memories are a good thing, especially in the kitchen.

I’ve posted two oatmeal raisin cookie recipes over the very popular years.

I can easily say they stack up to being some of the best I’ve made, especially the Oatmeal Raisin Spiced Rum Cookies, which are to die for.

Since we’ve got the little guy now, and he loves oatmeal raisin cookies too, I wanted to make something he would enjoy minus the alcohol.

Quick and easy oatmeal cookies are what I aim for because I like simple, clean recipes like this one.

Making Homemade Old-Fashioned Oatmeal Raisin Cookies vs. Store-Bought

The best part about making any oatmeal raisin cookie is that the ingredients are basic and won’t cost you a fortune.

For under $5, you can make a batch of homemade oatmeal raisin cookies.

The price point may be more than buying a bag of commercially made cookies, but at least you know what went into making the cookies.

You can’t buy homemade for that price, even at the bakery.

Related: Homemade vs. store-bought (which is cheaper?)

Best Types Of Oats for Oatmeal Raisin Cookies

A massive bag of old-fashioned large oats (not quick oats) will make you quite a few batches of old-fashioned oatmeal cookies, as will a few pounds of Thompson raisins (Sultana) which I prefer for these cookies.

Using old-fashioned oats is the only way to go when making oatmeal raisin cookies, so forget about the quick oats for this recipe unless they are the only oats you have.

What are old-fashioned oats?

Sometimes called rolled oats, these look like flat little ovals. When processing these oats, the kernels are steamed first and then rolled to flatten them.

They take longer to cook than quick oats, but are quicker than steel-cut oats.- Pop Sugar (Comparison of Steel Cut Oats, Old-fashioned oats and Quick Oats)

Types Of Raisins For Old-Fashioned Oatmeal Raisin Cookies

I didn’t soak the raisins as I did for the spiced rum oatmeal cookies because I wanted to keep the chewy texture of the Thompson raisin.

You can use many kinds of raisins when you make old-fashioned oatmeal cookies, so pick the one that works for you.

Raisin varieties depend on the type of grape used, and are made in a variety of sizes and colors including green, black, blue, purple and yellow.

Seedless varieties include the sultana (the common American type is known as Thompson Seedless in the USA), the Greek currants and Flame grapes.

Raisins are traditionally sun-dried, but may also be water-dipped and artificially dehydrated.- Wikipedia Raisins

Brown Sugar and Molasses For The Best Oatmeal Raisin Cookies

Every good cookie has some brown sugar whipped to perfection with butter and eggs, and I’ve done just that, followed by a bit of molasses (also known as Treacle) because that’s what we Brits do.

My main goal with these old-fashioned oatmeal raisin cookies was to recreate what I enjoyed as a child.

That means I put my memory to the test and let my hands do the baking.

What Is Treacle?

Treacle is any uncrystallised syrup made during the refining of sugar.

The most common forms of treacle are golden syrup, a pale variety, and a darker variety known as black treacle.

Black treacle, or molasses, has a distinctively strong, slightly bitter flavour, and a richer colour than golden syrup.

Golden syrup treacle is a common sweetener and condiment in British cookery, found in such dishes as treacle tart and treacle sponge pudding.- Wikipedia

When you think of old-fashioned oatmeal raisin cookies, your taste buds taste butter, molasses, crunchy oat coating, and a chewy oatmeal and raisin center.

Making Chewy Old-Fashioned Oatmeal Raisin Cookies

Old-Fashioned Oatmeal Raisin Cookies Recipe
Old-Fashioned Oatmeal Raisin Cookies Recipe

That’s how I remember them so I wanted a batch of chewy oatmeal raisin cookies on my stove baked and cooling within an hour.

It can be done, especially if you’re in the mood for something sweet like when I made these.

Most of the oatmeal raisin cookie recipes I’ve ever made turned out to be thick, round cookies, almost cake-like but still soft.

They are incredibly delicious but won’t satisfy the crunch factor if you want to enjoy a sweet splurge.

Sometimes I’m in the mood for a crunchy cookie, and other times I like a soft thick cookie.

Size Matters When Baking Cookies

This recipe for old-fashioned oatmeal raisin cookies gave me 16 medium-sized chewy cookies.

I don’t believe in small cookies, so I scoop a bit out in my hand and roll the cookie dough into balls.

Put the balls on a Silpat-lined baking sheet about 1 inch apart as they will spread.

I keep them as uniform as possible so they bake up round but not too thick.

Never over-bake a cookie; remember the cooking process continues even after removing your baking sheet from the oven.

Transfer the cookies to a cooling rack as soon as you can handle them.

The result is one of the best old-fashioned oatmeal raisin cookies ever.

How To Make Old-Fashioned Oatmeal Raisin Cookies

  • Recipe Type: Dessert
  • Cuisine: Cookies
  • Author: Mr. CBB
  • Prep time: 15 mins
  • Cook time: 10 mins
  • Total time: 25 mins
  • Serves: 16

These quick and easy old-fashioned oatmeal raisin cookies are crunchy on the outside and chewy in the middle. Simply the best oatmeal raisin cookies I’ve ever eaten.

Ingredients

  • 1 cup of dark brown sugar
  • 1/2 cup all-purpose flour
  • One large egg
  • 1/2 cup softened butter
  • 1 tablespoon pure vanilla extract
  • 1.5 cups of Thompson raisins (or equivalent)
  • 1 teaspoon cinnamon (a little more if you fancy)
  • 1 teaspoon allspice or cloves, ginger, and nutmeg
  • 1 teaspoon baking powder
  • 1/4 teaspoon of sea salt
  • 1/2 teaspoon baking soda
  • 1 1/2 cups of old-fashioned oats (the best)
  • 1 tablespoon molasses or black treacle

Instructions

  1. Preheat the oven to 350 degrees
  2. In a stand mixer or mixing bowl, add your butter and sugar and beat until golden and fluffy then add in the egg and continue mixing until combined (about 2 minutes on medium speed)
  3. Add the baking soda and baking powder.
  4. Add the oats and flour, then mix for 20 seconds on medium speed until combined.
  5. Add the molasses, spices, and pure vanilla, and mix for 30 seconds on medium speed.
  6. Add the Thompson raisins (I like to hand mix them in or you can use a mixer)
  7. With a tablespoon, scoop out a handful and roll into a ball. Continue doing this until the cookie dough is completed. Make sure to keep at least 1 inch in between each cookie as they will spread. Even more, if you can. I would even go as far as only putting 2-3 cookies per row so they have space to spread. (see my photo)
  8. Bake in the oven for 8-10 minutes or until golden brown (don’t over-bake them)
  9. Remove, and once you can handle them after a few minutes, move them to a cooling rack.
  10. Store in the freezer for up to six months or in a container on the counter for one week.
Yield: 16

Old-Fashioned Oatmeal Raisin Cookies

Best Old Fashioned Oatmeal Cookies

The best old-fashioned oatmeal raisin cookies like grandma used to make. These cookies are large, crunchy on the outside, and chewy in the middle with raisins and hints of spices.

Prep Time 15 minutes
Cook Time 19 minutes
Total Time 34 minutes

Ingredients

  • 1 cup of dark brown sugar
  • 1/2 cup all-purpose flour
  • One large egg
  • 1/2 cup softened butter
  • 1 tablespoon pure vanilla extract
  • 1.5 cups of Thompson raisins (or equivalent)
  • 1 teaspoon cinnamon (a little more if you fancy)
  • 1 teaspoon allspice or cloves, ginger, and nutmeg
  • 1 teaspoon baking powder
  • 1/4 teaspoon of sea salt
  • 1/2 teaspoon baking soda
  • 1 1/2 cups of old-fashioned oats (the best)
  • 1 tablespoon molasses or black treacle

Instructions

    Preheat the oven to 350 degrees.

    In a stand mixer or mixing bowl, add your butter and sugar and beat until golden and fluffy then add in the egg and continue mixing until combined (about 2 minutes on medium speed)

    Add the baking soda and baking powder.

    Add the oats and flour, then mix for 20 seconds on medium speed until combined.

    Add the molasses, spices, and pure vanilla, and mix for 30 seconds on medium speed.

    Add the Thompson raisins (I like to hand mix them in, or you can use a mixer)

    With a tablespoon, scoop out a handful and roll into a ball. Continue doing this until the cookie dough is completed.

    Make sure to keep at least 1 inch in between each cookie as they will spread.

    I would even go as far as only putting 2-3 cookies per row so they have space to spread. (see my photo)

    Bake in the oven for 8-10 minutes or until golden brown (don’t over-bake them,

    Remove, and once you can handle them after a few minutes, move them to a cooling rack.

    Store in the freezer for up to six months or in a container on the counter for one week.

Did you make this recipe?

Did you make this recipe?

I’m sure you will love these old-fashioned oatmeal raisin cookies just as much as I do with a big mug of cold milk to wash them down with.

You can freeze these cookies, but there’s probably no point unless you make them for a party or gathering.

They won’t last long; I know that for a fact.

Happy Cookie baking, friends!

-Mr.CBB

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7 Comments

    1. Yes they are traditional along with Pancakes which I don’t see on the list. I have quite an extensive recipe index you are free to use on your blog post. Please link and credit Canadian Budget Binder and let me know. I appreciate your support. Mr.CBB

  1. These do look tasty, I like a chewy cookie myself but if I go for the shorter cooking time it’s all good. I only buy the raisins labeled Thompson as they tend to be the ones less likely to be sulfered as a preservative. Might have to give the molasses a try next time I make oatmeal cookies. Mine don’t have the spices but I have cinnamon, all spice, cloves and nutmeg in the cupboard I can use next time… Still a small batch for around here. That many cookies would be gone before they were completely cool!! The batch I made the other night made 48 and still barely made the 24 hour mark…… Cookies get hoovered up pretty fast here!!! Thanks for the ideas to add to my recipe!!!

    1. Hi Christine,
      Yes add the spices to the cookies and the molasses as it really adds that extra bite that the oatmeal cookie needs. Really? All those cookies vanished pretty quick wow~ I guess you have to hide sweets at your house hehe!

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