Before chocolate chip cookies took over the world, grandma’s oatmeal raisin cookies were the treat everyone looked forward to. Warm from the oven, soft in the center, and filled with cinnamon, oats, and plump raisins, these cookies brought a quiet kind of joy — and a whole lot of seconds.
In this guide, we’ll walk you through how to make the perfect homemade oatmeal raisin cookies, just like grandma’s — chewy, comforting, and absolutely delicious.
Why Oatmeal Raisin Cookies Are a Classic
- Soft and chewy texture that holds up beautifully
- Sweetness balanced with warm spices and wholesome oats
- Made with pantry staples — no fancy tools needed
- Easy to make in big batches for sharing
- Packed with fiber and just enough sweetness to feel like a “good-for-you” treat
Let’s dive into the recipe.
Ingredients for Grandma’s Oatmeal Raisin Cookies
This recipe yields about 24–30 cookies, depending on size.
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 ½ teaspoons vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 3 cups old-fashioned rolled oats
- 1 cup raisins
- Optional: ½ cup chopped walnuts or pecans
Tip: Soak the raisins in warm water (or rum) for 10 minutes before using for extra plumpness.
Step-by-Step Instructions
1. Preheat the Oven
Set your oven to 175°C (350°F). Line baking sheets with parchment paper or silicone mats.
2. Cream the Butter and Sugars
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes).
3. Add Eggs and Vanilla
Beat in the eggs, one at a time, followed by the vanilla extract. Mix until smooth.
4. Mix the Dry Ingredients
In a separate bowl, whisk together flour, baking soda, cinnamon, and salt.
Gradually add to the wet ingredients and mix until just combined.
5. Add Oats and Raisins
Stir in the oats and raisins (and nuts, if using) by hand with a spatula or wooden spoon. Don’t overmix.
Chill the dough in the fridge for 20–30 minutes (optional but helps with thicker cookies).
6. Scoop and Bake
Drop dough by rounded tablespoons onto the prepared baking sheets, spacing about 2 inches apart.
Bake for 10–12 minutes, or until edges are golden and centers look just set.
Grandma’s Tip: Don’t overbake — they continue to cook as they cool.
7. Cool and Store
Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack.
Store in an airtight container for up to 5 days (if they last that long!).
Variations You’ll Love
- Chocolate Chip Oatmeal: Swap raisins for chocolate chips
- Oatmeal Cranberry White Chocolate: Use dried cranberries and white chocolate chips
- Apple Cinnamon Oatmeal: Add chopped dried apples and extra cinnamon
- Zucchini Oatmeal: Mix in ½ cup grated zucchini for moisture and fiber
- Gluten-Free Version: Use 1:1 gluten-free flour blend and certified GF oats
How to Freeze
- Freeze the Dough: Scoop dough onto a tray, freeze until solid, then transfer to a bag
- Bake directly from frozen at 175°C (350°F) for 1–2 extra minutes
- Freeze Baked Cookies: Let cool, then freeze in layers with parchment between
Serving Suggestions
- With a cold glass of milk (the classic way)
- Alongside coffee or tea in the afternoon
- Packed in lunchboxes
- Crumble over yogurt for breakfast
- Sandwiched with vanilla ice cream for a homemade ice cream sandwich
Grandma’s Secrets for Perfect Oatmeal Raisin Cookies
- Use old-fashioned oats, not quick oats — better texture
- Soak raisins if they’re dry
- Brown sugar adds chewiness and deeper flavor
- Don’t overbake — remove them just as the centers set
- Chill the dough if you like thicker, puffier cookies
Final Thoughts: A Cookie Full of Memories
Grandma’s oatmeal raisin cookies weren’t just a treat — they were part of her love language. Baked with care, shared with smiles, and always made from scratch, they brought warmth to even the simplest moments.
Now you can bake those same feelings into your own kitchen with this timeless, chewy, cinnamon-kissed recipe.