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Raisin Oatmeal Cookies

Raisin Oatmeal Cookies

  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    25 m
D L SUTTON

D L SUTTON

A soft and chewy oatmeal raisin cookie. Easy to make and good to eat.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 36 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 99 kcal
  • 5%
  • Fat:
  • 3.5 g
  • 5%
  • Carbs:
  • 15.8g
  • 5%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 73 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

  1. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
  2. In a medium bowl, cream together the shortening and sugar until smooth. Beat in the eggs one at a time, then stir in the milk. Combine the flour, baking soda, salt and cinnamon, gradually stir into the creamed mixture. Add the raisins and quick oats; mix until just combined. Drop by rounded spoonfuls onto the prepared cookie sheet.
  3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Starla
37

Starla

10/12/2006

I love this recipe! I'm not a good cookie baker and i've never made oatmeal raisin cookies but these turned out wonderfully! I used brown sugar instead of white and margerine instead of shortning. I also added an extra 1/2 tsp cinnamon and 1 tsp nutmeg as suggested by other reviews. They are so soft which is such a nice change from hard cookies! thanks so much!

Stacy
31

Stacy

10/4/2006

Although these cookies had a good taste, these are not "chewy" cookies as described. They were cakey, which I find unappealing in a cookie. If you are looking for a chewy cookie, pass this one by and try another.

TINYCHEF
21

TINYCHEF

7/27/2004

I just finished making these cookies, and I must say... they were delicious. I used butter instead of just shortening, and I ran out of white sugar, so I used brownulated sugar, and couldn't tell difference.Will definitely make again.

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