These classic oatmeal raisin cookies are chewy, cozy, and packed with old-fashioned flavor. Sweet brown sugar, warm cinnamon, and plump raisins are folded into a hearty oat-studded dough for cookies that taste just like they came from Grandma’s kitchen. The batch makes plenty perfect for sharing, gifting, or stocking the cookie jar.
Ingredients
- 1 1/2 cups shortening (such as Crisco)
- 2 cups packed brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup water
- 2 teaspoons vanilla extract
- 6 cups quick-cooking oats (uncooked)
- 2 1/2 cups all-purpose flour
- 2 teaspoons salt
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 1/2 cups raisins
- Optional add-ins: chopped nuts, chocolate chips, or shredded coconut
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or lightly grease them.
- In a large mixing bowl, beat together the shortening, brown sugar, granulated sugar, eggs, water, and vanilla until creamy and well combined.
- In a separate bowl, whisk together the oats, flour, salt, baking soda, and cinnamon.
- Gradually add the dry ingredients to the creamed mixture, mixing just until combined and a thick dough forms.
- Fold in the raisins, and any optional add-ins like nuts, chocolate chips, or coconut if using.
- Scoop rounded tablespoonfuls of dough (or use a small cookie scoop) onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 11 minutes, then rotate the pans from front to back and switch the top and bottom racks.
- Continue baking for another 3–5 minutes, or until the edges are lightly golden and the centers look set but still soft.
- Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely
- Enjoy warm or at room temperature. Store leftovers in an airtight container.
- Makes about 60 cookies.
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