Large oatmeal cookies 4

Oatmeal Raisin Cookies

I don't know about you, but I've always loved and preferred oatmeal raisin cookies over just about any other cookie. Each time I make them, I'm reminded that this is a recipe that my mother used when I was a child and that my grandmother used when my mother was a child. It's nothing spectacular, but it is oh so good. For this recipe, I've used vanilla extract and cinnamon from The Spice House

Yield: about 3 dozen cookies

Featured Ingredients

This vanilla extract is also known as a bakers twofold vanilla, which means you need only use half of what the recipes calls for, which... Size Options
$72.99 Bottle, 8 fluid oz
Saigon cinnamon, Cinnamomum loureiroi, is our most popular cinnamon by far, and we are consistently proud of its freshness and incredibly... Size Options
$7.49 Glass jar, 1/2 cup (wt. 2.0 oz)

Oatmeal Raisin Cookies Recipe

Preparation Instructions

3/4 cup of melted unsalted butter
3/4 cup of granulated sugar
3/4 cup of packed light brown sugar
2 eggs
1 teaspoon of The Spice House Madagascar "Bourbon Islands" Pure Double-Strength Vanilla Extract
1 1/4 cups of all-purpose flour
1 teaspoon baking soda
3/4 teaspoon The Spice House Vietnamese "Saigon" Cassia Ground Cinnamon
1/2 teaspoon salt
2 3/4 cups of rolled oats
1 cup of raisins

Start by mixing the butter, sugar, brown sugar, eggs and vanilla.

Next sift the flour, baking soda and cinnamon and salt together and mix with butter mixture.

Next add the rolled oats and raisins.

Roll tablespoonfuls into a ball (slightly smaller than golf-ball size) and place on baking sheet covered with parchment paper and cook at 375°F for 12-14 minutes.

Yield: about 3 dozen cookies

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1 Comment

Carolyn Slade

These were the absolute best oatmeal cookies ever. I did not have any raisins, so I substituted crasins and my family just raved about them! Crunchy yet chewy! The best!