Old-Fashioned Oatmeal Raisin Cookies

In the beginning, long time ago, I didn’t bake oatmeal cookies. They came in from our favorite store, Costco. Murat was the only one who ate them. Kids found them too “cinnamony.” I thought they were delicious but heavy, hence passed on them.  Later, when I became somewhat “daring” in the kitchen, I made Quaker’s vanishing oatmeal cookies in a motherly effort to satisfy the family’s varying tastes. Murat loved them, too. Kids said they were OK but “crooked” (go figure what kids want). I thought they were delicious but greasy, so I passed on them, too, thus leaving batches and batches to Murat to enjoy on his own, which he didn’t seem to mind at all.

When I became more daring and learned to compare recipes and pick ones that use less butter, I began to bake old-fashioned oatmeal cookies you see here. They’ve been a smashing hit ever since. Now, the family is 100-percent satisfied. Murat loves them more than any other oatmeal cookie he has tried so far. Kids say they are chewy and not very “cinnamony” and hence “yummy.” For the very selfish reasons, I say they are better for me, as they have way less butter than the store-bought varieties and the good old vanishing cookies we once loved. Our new cookies are crisp on the outside, thick and chewy inside, and full of raisins! Irresistible on all fronts.

Old-Fashioned Oatmeal Raisin Cookies
Adapted from “Essentials of Baking”, Williams-Sonoma

Makes 24 cookies

1  1/2 cup (7  1/2 oz / 225 g) all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup (4 oz / 115 g) unsalted butter, cut into small pieces, at room temperature
1 cup (7 oz / 220 g) firmly packed dark brown sugar
1/2 cup (4 oz / 105 g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
1  1/2 cups (4   1/2 oz / 140 g) old-fashioned rolled oats
2 cups (12 oz / 340 g) raisins (dark, not Golden)


Position a rack in the middle of the oven, and preheat to 350ºF (180ºC). Line 2 rimless baking sheets with parchment paper.

In a bowl, sift together the flour, baking powder, cinnamon, and salt. Set aside.

In a large bowl, combine the butter, brown sugar, and granulated sugar. Beat with a mixer on medium speed until smooth. Add the eggs and vanilla and beat on low speed until well blended. Add the dry ingredients and roll oats and beat until incorporated. Mix in the raisins.

Drop the dough by heaping tablespoons onto the prepared baking sheets, spacing the cookies 3 inches (7.5 cm) apart. Bake the cookies, 1 sheet at a time, until they are evenly light brown and the tops feel slightly firm when touched, 15-20 minutes. Take care not to overbake, or else the cookies will be very hard. It is OK if they feel somewhat soft, they will harden while cooling.

Let the cookies cool on the baking sheet for 5 minutes, then transfer them to wire racks to cool completely. Store in an airtight container at room temperature for up to 3 days. Note that the cookies will be the chewiest and the softest the next day.


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  1. Farida, you are the sweetest & the best 🙂

  2. You know I’ve never tasted these types of cookies… And your version looks perfect in every way. Less fat = healthier! I will be trying these very soon! Thanks so much for sharing!

    I love that photo with the glass of milk, looks so good!!

  3. Those are my favorite cookies! Perfect looking!



  4. These were popular cookies in my MIL’s home. I find them totally comforting!!

  5. your creation of a classic (and one of the few ways to get me to eat raisins) is magnificent!

  6. Farida, you are the best. Thanks ! ! !

  7. Mmmmmm.. Cinnamon, oats and raisins; the classic beauty. Such divine pictures.

  8. Sometimes it is really good to be DARING!

  9. First picture is very beautiful… and I know for sure that those cookies are very tasty…

  10. fast, easy..my favorite cookies 🙂 cinnamon gives special flavorThank you!! Love your Book 🙂

  11. But Fari, Cinnamon-y and Chewy describes my favorite cookie.

    I love oatmeal cookies and bake them often for my picky group. Some of the guys like walnuts, but no raisins. Some like chocolate chunks, but no walnuts. You catch my drift.

    In any case, your cookies look perfect! There’s just no other way to describe it.

  12. They look delicious Farida 🙂 What are your plans for Xmas? We are staying in London… There will be only us and kids, l really want to relax 🙂

  13. Healthy cookies in here! I haven’t tries eating this kind of cookie. I think this is worth a try. It looks yummy,too.

  14. Yummy Stuff! Farida, you should share your wonderful recipes on youtube as well ))

  15. wow, that looks very delicious …

  16. When you translate these cookies in AZ. ?

  17. SARA – it was already translated. here: https://azcookbook.com/azeri/yulafli-kismisli-qurabiyy?/

  18. Thank you Farida, I have been looking for a recipe for these types of cookies everywhere and yours look just right!

  19. Farida I am always over satisfied with everything I do, no matter what I do from yours website . Really Appreciate 🙂
    Lentil soup,Pizza,oatmeal cookies,shekerbura,peroshki,Zebra cake ……for more than 3 years I use this website….

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