Oatmeal raisin cookies have always been a family favorite. They are very easy to make, and healthy too! They are not low calorie, but if you use real butter they are made from all natural ingredients, and naturally delicious! Your kids will love them.
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If you want to reduce the calories of these cookies, you can try replacing half the butter with applesauce. This slightly changes the consistency of the cookies, but they still taste great.
I noticed recently that Quaker Oats changed their recipe for oatmeal raisin cookies. I think I like the new recipe better. It has slightly less butter and brown sugar than the old recipe. The new cookies hold their shape a little better and have great texture.
When baking the cookies, take them out of the oven when they are slightly underdone, anywhere between 8 and 10 minutes, depending on your oven. After you take them out of the oven let them set on the cookie sheet for a few minutes to cool before you transfer them to waxed paper or wire baking rack. This is a little known secret to perfect oatmeal raisin cookies!
Oatmeal Raisin Cookies
1/2 c. (1 stick) plus 6 tbsp. butter, softened
3/4 c. brown sugar, firmly packed
1/2 c. sugar
1 tsp. vanilla (optional)
1 1/2 c. flour
1 tsp. baking soda
1 tsp. cinnamon (optional)
1/2 tsp. salt (optional)
3 c. old-fashioned or quick cooking oats*.
1 c. raisins
Preheat oven to 350 degrees. In a large bowl, use mixer on medium speed to beat butter and sugars until creamy.
Add eggs and vanilla, beat well.
In a separate bowl, combine flour, baking soda, cinnamon, and salt. Mix well. Add to egg and sugar mixture and mix well.
With a spoon, stir in raisins and oatmeal.
Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
Bake 8 to 10 minutes or until light brown.
Makes about 4 dozen cookies.
* Note: I always make my oatmeal raisin cookies with old-fashioned oats. They make a more attractive cookie and make the cookies hold their shape better.