Classic Oatmeal Raisin Cookies

Roz Blair


I have searched high and low for the ultimate oatmeal raisin cookie...a little chewy and moist raisins to just melt into a delicious cookie -- not crunchy or cake-like!

My search has stopped when I found this one in a King Arthur Flour Cookie Companion cookbook! ENJOY!

pinch tips: How to Melt and Soften Butter



4 dozen


15 Min


10 Min


1/2 c
butter, softened
1/2 c
vegetable shortening
1 c
brown sugar, firmly packed
1/2 c
granulated sugar
1 tsp
baking soda
1 tsp
ground cinnamon
1/4 tsp
ground cloves
1/2 tsp
2 large
1 tsp
vanilla extract
1 1/2 c
all purpose flour
3 c
old fashioned oats
1/2 c
finely shredded carrots
1 c

Directions Step-By-Step

Preheat oven to 375 degrees. Line cookie sheets with parchment paper and set aside.

In a large bowl, cream butter and shortening for 30 seconds. Add sugars, cinnamon, cloves and salt beating until well mixed. Beat in eggs and vanilla extract.

Gradually add flour until combined, stirring in remaining flour if your mixer is having troubles. Stir in oats, carrots and raisins.
Drop by rounded tablespoonfuls 2" apart on prepared cookie sheets. Bake 7-9 minutes or until tops are golden. Stand on sheets for 1 minute before removing to wire racks to cool completely.

Yield: 4 dozen
**I like to use Sunmaid Baking Raisins but have a hard time finding them. If you can't find them, rehydrate dried raisins with boiling water and allow to stand 15 minutes. They're not as pretty as the Sunmaid ones but they work the same in the cookie recipe.

About this Recipe

Course/Dish: Cookies
Other Tag: Quick & Easy
Hashtags: #oatmeal, #raisin, #chewy, #drop