These taste great without nuts for those with allergies and you can try tons of variations. This recipe makes about 18 medium sized cookies.
Soft Oatmeal Raisin Cookie Recipe
- 1 1/2 cups flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1 tsp nutmeg
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp allspice
- 1/2 tsp clove
- 1 cup butter, room temp
- 1 cup brown sugar
- 1 cup white sugar
- 2 large eggs
- 1 tsp vanilla
- 3 cups rolled oats
- 1 1/2 cup raisins
- 1/2 cup chopped walnuts
Preheat oven to 350 F and line two cookie sheets with parchment paper.
Mix together the flour, salt, baking powder and spices in a medium bowl. In a large cream together the butter and sugar. Add the eggs one at a time and add the vanilla. Next mix in the dry ingredients for the medium bowl.
When all of that is incorporated mix in the oats, raisins and nuts.
Make cookies into 2 inch balls and place on cookie sheets about two inches apart. These will spread quite a bit.
Bake 22-25 minutes or until edge start to turn golden brown. Let the cookies cool on a rack before removing from the parchment paper.
What Variations Can I Try?
- Add chocolate chips, or butterscotch.
- Use almonds, pecans or whatever nuts you want or just leave them out.
- Use a different dried fruit such as dried cranberries instead of raisins.
How to Freeze Oatmeal Raisin Cookies
Freeze the raw cookie dough after shaping it. The dough is harder to work with when it's cold. Bake from frozen. To bake frozen dough add up to 50% baking time thus you'd check the cookies around 30 minutes and they might take 35 minutes or longer.
Baked cookies can be wrapped and frozen once they are completely cooled. Thaw on the countertop or you can warm them in the microwave or oven.
Read more about how to freeze cookies.
Remember to add your cookies to your freezer inventory sheet.
Got questions? Ask me your freezer cooking questions.
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