It doesn’t get more classic than oatmeal cookies. Try them with raisins — you might be pleasantly surprised!
Oatmeal cookies are a timeless favorite, simple and comforting. With just a few pantry staples you can make cookies that are chewy, aromatic, and full of texture. Raisins add little pops of sweetness and chew that complement the cinnamon and oats; if you prefer, swap them for chocolate chips, nuts, or sprinkles — the dough is versatile and forgiving.
I drifted away from raisins for a while, preferring chocolate chips or nuts when I was baking for company. Recently I went back to the classic and was reminded why these cookies are so enduring. Finding the raisins in the store felt like a small adventure, but it was worth it: the familiar flavor brought back memories and made the cookies shine.
These cookies are great whether you shape them by scoop and drop or press the batter into a pan for a bar-style bake. A cookie scoop gives consistent sizing, which helps with even baking and a neat presentation, but you can also freeform them for a rustic look. I often bake them on sturdy metal cookie sheets for the best, most even results.
This recipe has evolved over time. It’s the basis for other oat-based bakes I make regularly, and you can easily adapt it by swapping in whole-wheat flour or changing the mix-ins. As for the oats, either old-fashioned or quick oats will work — choose based on the texture you prefer. Old-fashioned oats give a more pronounced chew and visible oat texture, while quick oats yield a slightly smoother bite.
These oatmeal cookies also freeze very well. Bake a batch, let them cool completely, and freeze in a single layer before transferring to a container. Thaw at room temperature and you’ll still have a lovely cookie days or weeks later.
Good Old Fashioned Classic Oatmeal Cookies
Ingredients
- 3/4 cup oil
- 1 egg
- 3/4 cup brown sugar
- 1/4 cup white sugar
- 2 tsp vanilla extract
- 1 tsp cinnamon
- 1¾ cups flour
- 1½ cups oats (quick or old-fashioned)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 cup raisins (or chocolate chips, nuts, sprinkles, etc.)
Instructions
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Preheat oven to 350°F (175°C).
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In a bowl, whisk together oil, egg, brown sugar, white sugar, vanilla, and cinnamon until combined.
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Add baking soda, baking powder, flour, and oats. Stir until everything is incorporated, taking care not to overmix.
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Fold in raisins or your chosen mix-ins until evenly distributed.
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Shape the dough into portions and place on lined baking sheets. For bars, press the dough into a greased 9×13-inch pan.
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Bake cookies for about 11 minutes, or 9 minutes for very chewy cookies. If baking as bars, bake 20–25 minutes or until lightly golden.
Notes
Recipe by Faigy Murray
20 cookies (approx.)