It doesn’t get more classic than classic oatmeal cookies! Try ’em with the raisins — you may be in for a pleasant surprise!

I say classic and I mean classic! We’ve become so wrapped up in all the cool viral recipes and trending funky stuff that we tend to forget about the “Og” of baking: The oatmeal cookie. And yes, those are raisins you see in the pics! Can someone please explain to me why raisins have gotten such a bad rap? Who doesn’t love those little, sweet, chewy, bursting-with-flavor additions to the best cookie out there?

Truth is, until recently, I hadn’t used raisins in my classic oatmeal cookies in years. I used chocolate chips, or nuts if my mother was coming to visit, since she loves nuts in her baked goods. When I decided to use raisins for old times’ sake and went to buy them, I didn’t even know where to get them! Baking aisle? Snack aisle? Nuts aisle? I wandered around the whole store until I found them between the crackers and nuts. But it was worth the hunt, because they were so good!

I suppose if you MUST hate on the raisin, you can go ahead and swap. Use chocolate chips instead, or nuts or colored sprinkles or whatever suits your fancy. These cookies are great no matter how you make them.

The very first time I made these cookies was when I was in camp. I am not sure what the original activity was supposed to be, but there was suddenly a massive thunderstorm and downpour. They gathered the whole camp in the dining room and, I think out of desperation, decided to bake with us. In all honesty, I remember this activity better than any of the exciting major trips we went on. It was so fun and wholesome!

This recipe for classic oatmeal cookies has evolved over the years. In fact, my irresistible and good-for-you maple-oatmeal squares, which I make every week, are an offshoot of this recipe. Also, sometimes I’ll use whole-wheat flour instead of regular all-purpose flour.

The most common question I get about this recipe is what kind of oats to use. The answer is that it doesn’t matter. You can use old-fashioned or quick oats. They both work.

When it comes to making cookies, I am terrible at shaping things. I tend to make them bigger and bigger over time. I bought a cookie scoop and it was one of my better kitchen investments. It ensures that all my cookies are the same size. My girls also love using it, so it’s a win-win for everyone. And when I am feeling lazy, instead of shaping individual cookies I make the batter and just press it into a 9×13 pan and bake it for 20-25 minutes.

When I make cookies, I always use real cookie sheets. It makes a big difference in how the cookies or any baked goods come out. They bake a lot more evenly on real metal.

These cookies freeze beautifully.

Good Old Fashioned Classic Oatmeal Cookies

It doesn't get more classic than classic oatmeal cookies! Try 'em with the raisins — you may be in for a pleasant surprise!

Print Recipe

Ingredients

3/4 cup oil
1 egg
3/4 cup brown sugar
1/4 cup white sugar
2 tsp vanilla extract
1 tsp cinnamon
1¾ cups flour
1½ cups oats (quick or old-fashioned)
1 tsp baking soda
1/2 tsp baking powder
1/2 cup raisins (or chocolate chips, nuts, sprinkles, etc.)

Instructions

Preheat oven to 350°F.
In a bowl, using a whisk or wooden spoon, mix together oil, egg, sugar, vanilla and cinnamon.
Add baking soda, baking powder, flour and oats. Mix until incorporated. Don’t overmix.
Add raisins or whatever add-ins you will be using and mix until combined.
Shape into cookies and place on lined baking sheets.
Bake for 11 minutes (9 minutes if you like very chewy cookies).