Soft and delicious Old-Fashioned Oatmeal Raisin Cookies. I grew up eating these, and still love them to this day.
To Make These Oatmeal Raisin Cookies You Will Need:
- all-purpose flour
- baking soda
- baking powder
- ground cloves
- granulated sugar
- brown sugar
- vanilla extract
- rolled oats
- chopped pecans
- mixing bowls
- measuring cups & spoons
- cookie dough scoop
- baking sheet or baking stone
- parchment paper
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I grew up eating these cookies. My mom made these all through my childhood, and I made them for my kids as they grew up. They’ve always been a favorite, and don’t last long in the kitchen.
Watch Me Make These Cookies:
In the video, I mentioned a store in Alaska that I used to shop at, that carries ulu knives (and many other great things.) It is the Great Alaskan Bowl Company.
These oatmeal raisin cookies are nice and soft. I bake them on a baking stone that is lined with parchment paper.
Using the parchment paper, allows me to have a sheet of cookies ready for the oven, while the other sheet is baking. Then when the first is done, I can slide the sheet and cookies onto a rack, and slide the next one right in.
If you bake these directly on a cookie sheet, you’ll need to lightly grease the pan. You will also need to let the cookies cool for about 5 minutes on the pan, before you can remove them to a cooling rack.
The parchment paper method makes baking any cookies quick and easy. There’s almost no down time in between the sheets of cookies and all of them get baked in a timely manner. And of course, that means your oven doesn’t have to be on as long, and less time in the kitchen for you.
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Old-Fashioned Oatmeal Cookies
- 1 c raisins
- 1 c water
- 2 ½ c flour
- 1 t baking soda
- 1 t salt
- 1 t cinnamon
- ½ t baking powder
- 1/4 t ground cloves
- 3/4 c shortening
- 1 c granulated sugar
- 1/2 c brown sugar
- 2 eggs
- 1 t vanilla extract
- 2 c rolled oats
- 2/3 c chopped pecans
- To begin, combine the raisins and water in a small saucepan. Simmer them over very low heat for 20 minutes, and then remove from heat and let them cool.
- Preheat your oven to 400 degrees.
- Combine the flour, baking powder, baking soda, salt, cinnamon and cloves in a small bowl.
- In your mixing bowl, combine the sugars, eggs, vanilla and shortening. Beat those together until creamy and airy.
- Drain the raisins and reserve the liquid in a measuring cup. Add water, if needed, to make 1/2 cup of liquid. Add the liquid to the sugar mixture.
- Add the flour mixture to the sugar mixture and mix until just combined.
- Fold in the raisins, oats and pecans.
- Scoop by rounded tablespoons onto a cookie sheet that is lined with parchment paper, or lightly spritzed with cooking spray. Give them plenty of room (I only bake 9 at a time.)
- Bake 9-10 minutes or until golden brown.
- If you are baking the cookies directly on the baking sheet, cool the cookies for 5 minutes, then remove them to a baking rack to finish cooling.
- If you are baking the cookies on parchment paper, you can slide the paper and cookies right onto a cooling rack without having to wait for the cookies cool. Use a second sheet of paper to bake the next pan of cookies right away.
- Repeat with remaining cookie dough.
Nutritional information is auto-generated and the accuracy is not guaranteed.