Grampa’s Oatmeal Raisin Cookies
These oatmeal cookies and molasses crinkles are the first treats I remember making as a child. Most often, these were made on Sundays, after church, when four little girls and one little boy were desperate for something fun to do.
What we all loved best was getting to mix the dough with our hands. I remember thinking I was reeeally sneaky for pulling my hands out while they were still covered in dough so that I could eat more as another sibling took a turn mixing. Looking back, I don’t think I was fooling anyone.
Plus, the dough was so good that just about all of us did the same thing.
I must admit, when I got the hankering for these the other day, it was EVERYTHING I could do not to eat the cookie dough (pregnancy + raw eggs = no bueno). Still, the smell of the cookies in the house and plenty of cookies when they came out of the oven just about made up for it.
This recipe comes from my dad’s dad. The only thing I’ve changed (other than halving the recipe) is that I use butter instead of shortening. I haven’t noticed any difference in texture or results, but I prefer butter to shortening. You can certainly use whichever you fancy.
I hope you enjoy these babies. They’re delicious. Oh, and if you’re not pregnant or scared of raw eggs…give the batter a little taste. You won’t regret it.
A few other notes on the recipe:
1. If you’re not big into raisins (I was definitely NOT as a child), you can make these oatmeal chocolate chip or oatmeal M&M cookies just as easily.
2. If you prefer your oatmeal cookies crisp, you can certainly leave them in a touch longer. I like to pull mine out when the edges are golden and the middles don’t look quite set. Letting them cool on the baking sheet for a minute or two before moving them to the cooling rack will allow the residual heat from the pan to finish cooking the middles all the way through while giving you a soft, chewy cookie.
Grampa’s Oatmeal Raisin Cookies
- 1/2c butter, softened
- 1/2c brown sugar
- 1/2c sugar
- 2 eggs
- 1/2 tsp vanilla
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1 tsp baking soda
- 1 1/4c flour
- 1c old-fashioned oatmeal (not quick-cooking)
- 1c raisins (can also use chocolate chips, or M&Ms)
- Cream butter, brown sugar, and sugar until light and fluffy. Beat in eggs one at a time, until well incorporated. Add vanilla, cinnamon, and salt. Sift in baking soda and flour and stir to mix. Add oatmeal and raisins and stir in until well-mixed. Dough will be quite stiff. Don’t worry, keep going (you can even use your hands if you like).
- Scoop by rounded tablespoon-fuls onto a greased or lined baking sheet (I like using parchment paper). Bake at 350 for 8-10 minutes, or until edges are golden and middles aren’t quite set. Allow to cool 1-2 minutes on the baking sheet before transferring to a cooling rack.
- Makes about 2 to 2 1/2 dozen cookies
What sweet memories! I love chewy oatmeal cookies. I’m with you, though, it’s really hard to resist that uncooked dough.
okay, are you the earliest riser ever?!! 🙂 these cookies look deeeeelish! i may just have to make a batch or two to freeze and have in the freezer for quick on hand treats after this baby makes his arrival! hope you’re feelin’ good!
Yes, Collette. She IS the earliest riser ever. Always has been 🙂
This are totally my favorite. I’ve been wanting to make them, thanks for posting the recipe!! Dear babygirl: Come TODAY!!!!!!!!!
These are absolutely the favorite chocolate chip/raisin cookie at our house.
I highly endorse the deliciousness of them!
I must say, I am a little stunned that you would halve the recipe however – can it be possible to have too many of these beauties around the house or tucked into the freezer for a future ‘cookie emergency’?
I was wondering if you had a really good reciepe for black forest cake? I know I can look some up on google but your stuff is so good. I am doing a little project thing putting stuff in a purse like in the conference talk about lds women. Thanks
Donna- I haven’t made one before, but I have bookmarked this one to try. Every other cake recipe I’ve tried by Sophistimom is AMAZING, so I think I can trust her. The recipe is designed for a trifle, but her cake recipe has directions for a layer cake, and the amounts of cherries and almond whipped cream should match up about right for a layer cake as well. I hope this helps!
Thank you. It looks so yummy! I may just give it like this! YOu rock!