Nobody makes oatmeal cookies better than Grandma! These are flavorful and spicy.

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Recipe Summary

Servings:
24
Yield:
4 dozen
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a small saucepan, combine raisins and enough water to cover. Bring to a boil, and remove from heat. Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet. Drain plumped raisins, reserve 6 tablespoons of the liquid.

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  • In a large bowl, cream butter and sugar. Gradually add eggs, vanilla, and the 6 tablespoons water from the raisin pan; mix until light and fluffy. Sift together the flour, baking soda, salt, cinnamon, and nutmeg; stir into the creamed mixture. Finally, stir in the oats and raisins; mixing until just combined. Drop by rounded teaspoonfuls onto the prepared cookie sheet. Bake for 12 to 15 minutes in the preheated oven, edges should be golden brown.

Nutrition Facts

189 calories; protein 2.8g 6% DV; carbohydrates 25.8g 8% DV; fat 8.7g 13% DV; cholesterol 35.8mg 12% DV; sodium 162.5mg 7% DV. Full Nutrition

Reviews (31)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/04/2006
fantastic at school my friends fought over crumbs and begged for the recipe but i prefer it without raisins! To avoid it getting it too cakey use more oats and less flour or whole oats instead of quick cooking oats. Read More
(13)

Most helpful critical review

Rating: 1 stars
12/14/2003
These were way to "cakey" for my taste. Read More
(8)
39 Ratings
  • 5 star values: 14
  • 4 star values: 16
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 3
Rating: 4 stars
11/04/2006
fantastic at school my friends fought over crumbs and begged for the recipe but i prefer it without raisins! To avoid it getting it too cakey use more oats and less flour or whole oats instead of quick cooking oats. Read More
(13)
Rating: 5 stars
12/14/2003
You are right grandmas oatmeal raisin cookies are the best. i;ve baked them and found them to be very moist excellent Thank you. Josie R. Read More
(10)
Rating: 4 stars
11/23/2006
I'd have to say this recipie almost has it. I was looking at the picture trying to figure out why the edges had gone flush with the pan and burned so I tried this recipie. Turns out the dough is too sticky. I had to add another half cup of oats. Oatmeal cookies should be sticky but should not 'melt' in the oven. I also added baking powder for a fluffier oatmeal cookie and substituted walnuts for raisons. I also cut the white sugar in half and added brown sugar as is customary in oatmeal cookies. I think the original recipie functions more like 'drop' cookies. Read More
(9)
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Rating: 1 stars
12/14/2003
These were way to "cakey" for my taste. Read More
(8)
Rating: 5 stars
10/18/2006
sasa brought them in to school today they are the lushest things eva!!! especialy since Sasa made she is a great cook you have got to try these they are sooooooo nice but just make sure you dont over cook them otherwise you will bake all the moisture out! Read More
(7)
Rating: 5 stars
10/19/2010
These were delicious! I always use old fashioned oats instead of quick oats in my cookie recipes and it prevents them from being too "cakey". I might try to make them with chocolate chips next time... Read More
(7)
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Rating: 4 stars
11/26/2005
This is a good recipe. I enjoy adding my grandmother's secret ingredient: one ripe mashed banana! It's still cake like but with a new twist. We love it this way. Read More
(6)
Rating: 1 stars
01/25/2003
cake-like cookie Read More
(4)
Rating: 5 stars
01/25/2003
Wonderful cookies and you are right no one does it like grandma Thanxz for the cookies. Read More
(4)