Old Fashioned Oatmeal Raisin Cookies create a chewy and crispy treat that everyone loves. Pecans, coconut, raisins and old-fashioned rolled oats makes these even better than Grandma use to make.
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Why are homemade cookies so amazing?
Is there anything better than a chewy and slightly crispy oatmeal cookie that has loads of flavor?
Honestly, a tasty homemade cookie with a cup of coffee is such a fun treat on a crazy afternoon.
The beauty with these types of cookies is that they make great treats all year long but are also fun as Christmas cookies.
Commonly Asked Questions About Old Fashioned Oatmeal Raisin Cookies
Are Oatmeal Cookies healthy?
This is such a good question but also very challenging to answer because it depends on how you define healthy. I personally believe having a homemade treat made of quality ingredients every once in awhile is actually good for the soul.
Here is the challenging part, these oatmeal raisin cookies do tend to run a little higher in calories due to the coconut, pecans and butter.
What are Old Fashioned Oats?
Old fashioned oats are often called rolled oats or whole oats on the packaging you will see in the store. The main thing to be on the lookout for is not using steel cut oats or quick cooking oats.
Can I substitute whole wheat flour for the all-purpose flour in this Oatmeal Raisin Cookie?
Yes, this is actually a great way to boost the nutritional value of these oatmeal raisin cookies. Check out this how to article for substituting whole wheat flour in baking.
I only have salted butter on hand. Will that effect the quality of the cookie?
I have often used salted organic butter in baking with great results. Just make sure to eliminate the 1 tsp of salt in this recipe.
Why do so many recipes suggest spooning the flour rather than scooping?
In short, placing a measuring cup over the flour, spooning the flour into the cup and properly leveling is a way to ensure that baked products don’t end up tough and dry. But here is a secret, the correct way to accurately measure flour for professional results is to weight it. Yes, I hear you and completely agree. Weighing really is a bit over the top for the occasional baker. Check out these great visuals for correctly measuring flour.
Is this recipe the same as Vanishing Oatmeal Cookies?
It’s not the same recipe but in my opinion it’s about 1,000% tastier. P.S. My cousin Niki who is a chef and a completely Rockin maker of all things sweet, created this recipe.
Tips On How To Make the Best Oatmeal Cookies
Here are a few tips to not only personalize these oatmeal cookies but make them the best darn oatmeal cookie ever!
- If you aren’t a fan of raisins switch this out for dried cranberries, cherries or blueberries.
- Don’t forget to use the spices. They add a wonderful layer of flavor that makes these cookies to die for.
- Making sure the butter is room temperature and the flour is measured correctly are two ways to create a tender, bakery style cookie. (see above for measuring flour)
- Use Real vanilla extract. I can’t emphasis this enough. Imitation vanilla just doesn’t cut it for creating a great tasing cookie. If you are not sure which brand to buy, this is my favorite.
Old Fashioned Oatmeal Raisin Cookies
- 1 cup unsalted butter *softened to room temperature
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 1/2 tsp vanilla
- 1 1/2 cup all purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1 tsp salt
- 3 cups old fashioned rolled oats
- 1 cup raisins
- 1/2 cup minced pecans
- 1/2 cup shredded coconut
- Preheat oven to 350℉.
- Using a stand or hand held mixer cream together butter and sugars until light and fluffy.Mix in eggs and vanilla, adding in one egg at a time.
- In a separate medium mixing bowl sift together flour, baking soda, cinnamon, cloves and salt. Working in batches, mix dry ingredients into butter mixture, making sure to scrape down sides of mixing bowl. Once blended stir in oats, raisins, pecans and coconut.
- Using a tablespoon drop dough onto ungreased cookie sheet. Bake for 8-10 mins. Let cookies cool on hot cookie sheet for about 3-5 mins and then transfer to cooling rack while still warm to cool completely.