Recipe By Darlene
Rating
Published Jan 7th
Prep 15m Cook 10m Additional 35m Ready In 60m
Servings 4 dozen Calories 92.4

An old stand-by that the whole family loves.

Recipe Ingredients

  • ¾ cup butter, softened
  • ¾ cup white sugar
  • ¾ cup packed light brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon salt
  • 2 ¾ cups rolled oats
  • 1 cup raisins

Cooking Directions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 In large bowl, cream together butter, white sugar, and brown sugar until smooth. Beat in the eggs and vanilla until fluffy. Stir together flour, baking soda, cinnamon, and salt. Gradually beat into butter mixture. Stir in oats and raisins. Drop by teaspoonfuls onto ungreased cookie sheets.
  3. 3 Bake 8 to 10 minutes in the preheated oven, or until golden brown. Cool slightly, remove from sheet to wire rack. Cool completely.

Nutrition Facts

  • Calories 92.4
  • Carbohydrate 14.6 g
  • Cholesterol 15.4 mg
  • Fat 3.4 g
  • Fiber 0.7 g
  • Protein 1.3 g
  • Saturated Fat 1.9 g
  • Sodium 75.4 mg
  • Sugar 8.3 g

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Reviews

  1. This recipe came out perfectly for me the first time I tried it. They are a hit with my family. I read most of the reviews here prior to starting. I did soak my raisins which made them extra plump, but I found I did not need to add the extra flour or baking soda, - Read more ...
  2. I'm changing my rating to a 2 star. I hadn't made these cookies in a while, and I forgot about my notes in my first review below. I didn't add the extra flour and baking powder this last time and this cookies ran like crazy! I now understand why some where so disappointed. The extra - Read more ...
  3. Really good cookies! I cut the white sugar down to 1/2 cup, bumped cinnamon up to a whole teaspoon, and added 1/4 teaspoon of nutmeg. If you are having problems with them sticking, it is because you have to let them cool a little on the sheet pan. I used a baking spray and they - Read more ...
  4. This is a great recipe! I've read most reviews about the recipe and the most common concerns seem to be that the cookie spreads too thinly when baked and that it is too sweet or bland. I have cut down the sugar to 1/2 cup each of brown and white sugar and added 1/4 tsp - Read more ...
  5. for those folks who had issues with the cookies sticking to the pan, etc...since these cookies are made with butter, you need to use a non-insulated shiny cookie sheet. This will allow the whole cookie to bake without the butter melting first and the cookie turning out flat and crunchy. (If you substitute shortening for - Read more ...
  6. Tried and true my foot. My boyfriend had a craving for oatmeal cookies last weekend, so I wanted to make him a treat. These were the worst cookies I've ever made. I consider myself a pretty good cook. When I read the reviews, a couple people said that it didn't work for them. My boyfriend - Read more ...
  7. Delicious cookie. I tweaked it slightly though; I used more raisins and soaked them in boiling water first (they were moister and plumper this way) I added a bit more cinnamon and the batter seemed wet so I ended up adding more flour and oats. However I would not recommend adding more oats; it was - Read more ...
  8. This was a wonderful recipe! We have tried so many different recipes trying to come up with the perfect oatmeal raisin cookies....and this is it!!! Crispy edges, chewy middles....just perfect!! And very simple to make. Love them!
  9. This was a very tasty recipe exactly what I was looking for. It's hard to find an oatmeal raisin cookie recipe that uses butter instead of shortening. I was a little leary before making it because some people said the cookies turned out hard but I have just finished baking them and they turned out - Read more ...
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