Soft Oatmeal Raisin Cookie Recipe

1 cup butter, softened

1 cup packed light brown sugar

1/2 cup white sugar

2 eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 1/4 teaspoons ground cinnamon

1/2 teaspoon ground cloves (see substitutes)

1/8 teaspoon nutmeg

1/2 teaspoon salt

3 cups Rolled Quaker Oats

1 cup raisins

Preheat oven to 350 degrees F and make sure you have a non-stick cookie sheet (greased cookie sheets can cause oatmeal cookies to burn).

In a large bowl, add butter, brown sugar, white sugar, eggs, and vanilla. Mix with an electric mixer on medium speed until smooth and creamy.

In a medium bowl, add the flour, baking soda, cinnamon, cloves, nutmeg, and salt. Mix thoroughly. Using a spoon, stir these dry ingredients into the sugar mixture. Then stir in the oats and raisins.

Drop by 1/2 tablespoon onto non-stick cookie sheet. Don't press the oatmeal cookie dough flat when placing it on your baking sheet. This will keep your cookies plump, soft, and chewy. (For the perfect sized cookie use a melon-baller when scooping and placing dough on cookie sheet)

Bake each batch 8 - 9 minutes until lightly golden brown. Between each batch, wipe your cookie sheet clean, this will prevent burning and helps to make your oatmeal raisin cookies soft and chewy.

Do not OVERBAKE. Two extra minutes can make the difference between a rock and a soft oatmeal raisin cookie recipe. It is better to take your cookies out one minute early and allow them to set-up while cooling than risk over baking.

Allow to cool for 2 -3 minutes before removing from cookie sheet to cool completely. Store in an airtight container.


Allspice or pumpkin pie spice can be substituted for the ground cloves.

1 cup butter flavored shortening

1 cup white sugar

1 cup packed brown sugar

2 eggs

1 teaspoon vanilla extract

3 cups Old-Fashioned Quaker Oats

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cinnamon

1/8 teaspoon allspice (see substitutes)

1/2 cup chopped walnuts

1 cup golden raisins

Preheat oven to 375 degrees F.

In a large bowl, add shortening and sugars. Using an electric mixer set on medium, mix until smooth and creamy. Beat in eggs and vanilla.

In a medium bowl, add oats, flour, baking soda, salt, cinnamon, and allspice. Using a spoon, slowly stir these dry ingredients into the sugar mixture. Then stir in the walnuts and raisins.

Drop by 1/2 tablespoon onto non-stick cookie sheet. Don't press the oatmeal raisin nut cookie dough flat when placing it on your baking sheet. This will keep your cookies plump, soft, and chewy. (For the perfect sized cookie use a melon-baller when scooping and placing dough on cookie sheet)

Bake each batch 8 - 9 minutes until lightly golden brown. Between each batch, wipe your cookie sheet clean, this will prevent burning and helps to make your oatmeal raisin nut cookies soft and chewy.

Do not OVERBAKE. Two extra minutes can make the difference between a rock and a soft oatmeal raisin nut cookie recipe. It is better to take your cookies out one minute early and allow them to set-up while cooling than risk over baking.

Allow to cool for 2 -3 minutes before removing from cookie sheet to cool completely. Store in an airtight container.


Pumpkin pie spice or ground cloves can be substituted for the allspice.