Can I substitute butter for shortening?

Yes, but expect a slightly different texture. Butter will give you a thinner, crispier cookie, while shortening keeps them thicker and chewier. If you’re after that classic bakery texture, stick with shortening.

How do I keep my cookies from drying out?

Don't overbake—pull them when the edges are golden but centers are still pale. Store in an airtight container, and if you want, toss in a slice of bread to help retain moisture.

Why soak the raisins?

Soaking raisins before baking plumps them up, preventing them from turning tough or chewy in the oven. It also helps infuse a little extra flavor into every bite.

Can I make the dough ahead of time?

Absolutely! The dough can be made ahead and chilled for up to two days. You can also freeze dough balls and bake straight from the freezer for warm cookies any time.

Best Oatmeal Raisin Cookies Recipe

Description

These classic oatmeal raisin cookies are soft, chewy, and bursting with plump raisins and warm spices. Quick and easy to prepare, they’re perfect for sharing and guaranteed to become a family favorite. Enjoy a nostalgic treat with a perfect balance of oats, cinnamon, and sweet raisins in every bite.

Ingredients

Units Scale

Wet Ingredients

1 cup shortening
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract

Dry Ingredients

2 cups all-purpose flour
2 cups old fashion oats
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cloves
1 teaspoon cinnamon

Mix-ins

1 cup raisins
1/2 cup water (for soaking raisins)

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Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking once your cookie dough is prepared.
Cream Shortening and Sugar: In a large mixing bowl, blend together the shortening and granulated sugar until the mixture is light and fluffy. This helps create a soft texture in your cookies.
Add Eggs and Vanilla: Mix the eggs and vanilla extract into the creamed mixture until thoroughly incorporated.
Combine Dry Ingredients: In a separate bowl, mix together the all-purpose flour, oats, baking soda, salt, ground cloves, and cinnamon. Whisk briefly to evenly distribute the leavening agents and spices.
Prepare Raisins: Place the raisins in a small bowl and add 1/2 cup of water to cover them. Microwave for 90 seconds to plump the raisins and infuse them with moisture, then set aside (do not drain the water).
Combine Wet and Dry Ingredients: Add the dry ingredient mixture and the raisin water (including any remaining water from the raisins) into the bowl with the creamed wet ingredients. Stir just until everything is well combined – avoid overmixing to keep the cookies tender.
Add Raisins: Fold the softened, plumped raisins into the dough until evenly distributed.
Shape Cookies: Scoop spoonfuls of dough onto a greased baking sheet, leaving some space between each for spreading.
Bake: Bake the cookies in the preheated oven for 8 to 10 minutes, or until the edges are just beginning to turn golden brown. Be careful not to overbake – the cookies should be soft and chewy.
Cool and Serve: Allow the cookies to cool slightly on the baking sheet before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!

Notes

If the dough appears dry, add an extra tablespoon of water to achieve the right consistency.
Do not overbake—the cookies should be soft and will continue to set upon cooling.
Microwaving the raisins with water keeps them moist and plump in the final cookies.
You can substitute butter for shortening for a different flavor and texture.

Nutrition

Serving Size: 1 cookie
Calories: 125
Sugar: 8g
Sodium: 60mg
Fat: 5g
Saturated Fat: 1.5g
Unsaturated Fat: 3g
Trans Fat: 0.5g
Carbohydrates: 18g
Fiber: 1g
Protein: 2g
Cholesterol: 10mg