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Oatmeal Raisin Cookies

A friend gave me the recipe for these cookies many years ago, and they’re as delicious as the ones Mom used to make. The secret to the recipe is to measure exactly (no guessing on the amounts) and to not overbake. —Wendy Coalwell, Abbeville, Georgia
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    about 3-1/2 dozen


  • 1 cup shortening
  • 1 cup sugar
  • 1 cup packed light brown sugar
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 cups old-fashioned oats
  • 1 cup raisins
  • 1 cup coarsely chopped pecans, optional


  • In a large bowl, cream the shortening and sugars until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, salt and cinnamon. Add to creamed mixture, stirring just until combined. Stir in the oats, raisins and pecans if desired.
  • Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten with a greased glass bottom.
  • Bake at 350° until golden brown, 10-11 minutes. Do not overbake. Remove to a wire rack to cool.
Nutrition Facts
1 cookie: 138 calories, 5g fat (1g saturated fat), 13mg cholesterol, 123mg sodium, 21g carbohydrate (12g sugars, 1g fiber), 2g protein.
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Average Rating:
  • Jonna
    Dec 29, 2020

    We absolutely loved these. I substituted shortening for unsalted butter, flattened prior to baking, added coconut, pecans, chocolate chips and raisins. Oh my they were amazing.

  • mrscessna
    Aug 10, 2020

    Classic Cookie!

  • Bradley
    Apr 19, 2020

    Great cookie....I made them thicker so they stayed moist and used walnuts. Came delicious ??

  • gaylene2
    Jan 20, 2020

    Really good. I used my palm to flatten cookies instead of the glass. I added chocolate chips and craisins instead of plain raisins. I was careful not to over bake and they turned out delicious.

  • Rich2014
    Jan 18, 2020

    Flavor was spot on. I did switch out butter for the shortening. However I did not like how thin they baked up, I like a thicker cookie, so I refrigerated the dough before baking another batch.

  • Carole
    Jul 1, 2019

    Perfect!! Recipe didn’t need any adjustments! We all loved them!

  • Carol
    May 22, 2019

    Very nice oatmeal cookie. Crunchy outside an a bit chewy on the inside.

  • skchipps123
    Nov 28, 2018

    Tastes OK, not enough raisins for that much dough.

  • Darlene
    Oct 17, 2018

    You dont mention cooking temperature

  • charla
    May 22, 2018

    These are the best oatmeal cookies I have ever had. Followed the recipe and was I ever surprised. They pack so much flavor it is unreal. Will be making these again.