Oatmeal Raisin Cookies

Crystal ~


I tweaked Quaker's original recipe a bit to suit me. By adding a little Crisco to the recipe, it prevents the cookie from becoming too flat. Also, I use “baking” raisins because they are already plumped and moist; this making the raisins and the cookies soft, chewy, and moist. As with most baking, depending on how accurate your oven temperature is and type of cookie sheets used, baking time will vary.

pinch tips: How to Melt and Soften Butter



approximately 36


15 Min


10 Min




½ cup (1 stick) of unsalted butter, softened
6 tablespoons of crisco (or butter flavored crisco)
¾ cup brown sugar, firmly packed
½ cup granulated sugar
2 eggs
2 teaspoons vanilla
1½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon of cinnamon
3 cups of old fashion oats, uncooked
1 ½ cups of baking raisins
¾ cup walnuts, chopped (optional)

Directions Step-By-Step

Heat oven to 350 degrees. In a large bowl, beat butter, Crisco, and sugars on medium speed of electric mixer until creamy. Add in the eggs and vanilla; beat until well incorporated. Add in the flour, baking soda, cinnamon and salt; mix well. Stir in the oats and raisins until combined.
Drop dough by rounded tablespoonful’s onto parchment lined cookie sheets. (You can also use a cookie scoop).
Bake 11-12 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store in a air tight container. These freeze well too.

About this Recipe

Course/Dish: Cookies
Main Ingredient: Sugar
Regional Style: American