Today I’m going to make an oatmeal raisin cookie recipe from the 1950s. Will I say make that or not? Stick around and find out. Let’s go. Two cups of allpurpose flour. One teaspoon of baking soda. One teaspoon of baking powder. One teaspoon of salt. Mix that all up and set it aside. Two sticks of unsalted butter softened. One cup of white sugar, one cup of packed brown sugar. Cream these until light and fluffy. Add in two large eggs, two teaspoons of vanilla. Mix until combined, like that. Gradually stir in the flour mixture. Like that. Add in three cups of oats, not instant, and 1 and 1/2 cups of raisins. Mix that all up. And apparently a bigger bowl. It says to drop two tablespoons of dough onto greased baking sheets two inches apart. I’m not using greased. I’m using this um parchment paper. That’s 4 in apart. I got to fix it like that. I hope they’re not too big. We shall see. They’re in the oven. 350. 11 to 13 minutes. I made them too big. I’ll try it again with smaller cookies. Okay, they’re not touching. These are so flat. And I even chilled the dough. This dough has been in the refrigerator for about 25 minutes. It’s pretty cold. These aren’t quite as flat. So, this was the chilled dough. I feel like I’m doing a science experiment. This was the first batch where I made the cookies too big. And look how flat they are. Second batch I made. Not so big. And I did chill this dough a little bit. And this was the third batch I made where I had chilled the dough for like 25 minutes and it’s still a little bit warm, but it’s very chewy. It’s a little bit higher. Maybe this is just a flat cookie recipe. So, I’m just going to give it a try. M. It’s really good. I just like my cookies a little bit not so flat. So, would I make these again? No, I would not. You can make that, but I’m going to search for a better oatmeal raisin recipe. If anybody out there has a good oatmeal raisin cookie recipe that doesn’t create flat cookies, send it to me and I’ll make that. But not this.
42 Comments
🍪 Classic Vintage Oatmeal Raisin Cookies
Ingredients
• 2 cups (250 g) all-purpose flour
• 1 tsp (5 g) baking soda
• 1 tsp (5 g) baking powder
• 1 tsp (6 g) kosher salt
• 1 cup (227 g) unsalted butter, softened
• 1 cup (200 g) sugar
• 1 cup (220 g) dark brown sugar, firmly packed
• 2 large eggs (about 100 g total)
• 2 tsp (10 mL) vanilla extract
• 3 cups (270 g) old-fashioned oats (not instant)
• 1½ cups (225 g) raisins
Instructions
1. Preheat oven to 350°F (175°C).
2. In a bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
3. In a large mixing bowl, cream together butter, sugar, and brown sugar until light and fluffy.
4. Beat in eggs and vanilla until smooth.
5. Gradually add the flour mixture, stirring just until combined — don’t overmix.
6. Stir in the oats and raisins until evenly distributed.
7. Drop dough by rounded tablespoons (about 2 Tbsp / 30 mL each) onto greased or parchment-lined baking sheets, spacing 2 inches (5 cm) apart.
8. Bake for 11–13 minutes, until edges are golden and centers still look slightly moist.
9. Cool on baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
Yields: About 36 cookies
I’d add just a little bit more flour and I always test 2 cookies before I bake the rest, just to see if they flatten,I seem to have to hurry and eat the test cookies anyway😂😂😂😂😂😂❤❤❤❤❤
👍👍👍😋😋😋😋💗🎃
Yes I have made them. My husband likes it when I add coconut. Also my recipe is changed so that white sugar is less than brown sugar.
I’ve had no luck with that recipe (on the carton of oats). The cookies always come out rock hard. Hope you find a better recipe to share with your fans!
I say minus the raisins and add chocolate chips 👍
Maybe extra flour and an extra tsp of baking powder? I wouldn't want them flat like that either, lol!
I like flat cookies 😊
They were always flat shape but delicious! I can see that chilling the dough made them a little thicker! Still great! Thanks!!!!!!!
The best oatmeal Raisin cookie is called Walt Disney Oatmeal Raisin Cookie. It was actually Mr Disney’s favorite.
And they are not flat.
Google it. It has a secret ingredient that makes them different from other Oatmeal cookie.
Look on the cylinder lid of Quaker Oats, there used to be a very good one with cinnamon.
There used to be an oatmeal cookie recipe on the side of the Quaker Oatz oatmeal container. I think I wrote it down in case they removed it from the package. God knows where it is in my recipe box! I'd use that and add raisins. One of my favorite cookies! 😋
Sounds wonderful, minus the raisins.
Just keep adding flour, a little at a time, until you can barely turn it with a spoon. They turn out like little mountains. It works for choc. chip too.
"Like that"😁
Oatmeal raisin cookies are my 85-year-old dad’s favorite, so I always keep a few packs of the Betty Crocker mix on hand. I doctor it up with a little vanilla and add raisins, and they turn out pretty good for a package mix—and they make dad happy. I measure them out with a melon baller, because he’s not supposed to be having that many sweets.🤣
My understanding is it’s the butter. That’s a lot of butter and it melts. A baker told me to use shortening instead to avoid flat cookies. Sometimes I do half and half
I will send you an Applesauce Oatmeal Raisin Drop cookie recipe. I am relocating so it will be a few days.
TASTE THAT!
Recipe on the back of the box of Quaker Oats or their website recipe for oatmeal raisin cookies.
TRY THAT 😊
Oh it's from the old age don't be hard on yourself
I'm loving all of your old recipes, April. But I'd have to agree with you, I also like mine a little thicker. I bet they are still great tasting, though! Thanks! 😊💜
I really prefer my cookies soft and puffy! Oatmeal cookies need cinnamon and I prefer walnuts or pecans instead of raisins.😘
I know my sister has a great oatmeal cookie recipe because she makes a lot of cookies! A lot of the recipes she makes are from the Fanny Farmers cookbook which is very old.
Her husband always liked hard crispy cookies but the rest of us like soft cookies. I will definitely ask her for her recipe and even let you know where it came from.
I love how you test the recipes for us to see if it's good!🤩
With a spoon do cookie size of the dough then freeze. Bake it then put the rest back to keep it frozen for any cookies ❤
I remember my grandmother's oatmeal cookies looked just like that…not as thick as the one's we like today. I know I have made cookies that flattened out completely…and I had to change recipes and throw that batch out! You just never know when you find an old recipe!!
Love your face❤
God bless ~💜💜💜~
Hi April 👋🏻🙏🏻 I wonder🤔 if you omitted the baking soda, use just baking powder and that could possibly make the cookie rise without spreading. Just a thought… I will try it and see if that makes a chunkier cookie 🍪 I'll let you know dear😊❤🙏🏻
Well, not all recipes are wonderful, sometimes it's try and see kinda thing, lol
It's apple season in the northwest GA. mountains 🍎, fall festival every weekend, fun for everyone young to old,
I have my old faithful recipe, that my grandmother Swafford made us as childern, but was wondering if you would do a video on baked apples or using fresh apples, love your videos ❤
I like flat crispy cookies. So I’m happy with this recipe. 😊
Love your Shows !!!
There NO bad oatmeal raisin cookie. Thanks
The Betty Crocker vintage cookie book has a recipe for Oatmeal drop cookies – it calls for butterscotch chips, but you could sub those for the raisins. they looked fluffy in the photos 😅
I will definitely make that! I love cookies like this… flat, chewy and crispy… yum! Thanks for the recipe!
Maybe your baking soda or baking powder were out of date? I read on another site that if you leavening ingredient’s are old than your cookies and muffins or any other baked goods will not rise properly.
Thank you for making these 🙂
They all look delicious!
Love your honesty
I like flat, fat, round, oblong, or one big skillet cookies . I’m not picky ❤❤
Looks good but definitely flat, I agree
My husband and I love the America’s Test Kitchen Big Chewy Oatmeal Raisin cookie recipe. The recipe is on their website. It’s our favorite!
🫶🫶🫶😂😂🤣❤
They are flat because they have very little leavening ingredients there's not a lot of baking powder and baking soda only leavens if there's acid to react to that's why baking soda is used in chocolate chip cookie recipes because it reacts to the acid in the brown sugar
I love flat oatmeal cookies. They get crisper. The only kind of oatmeal cookie my brother will eat! Thank you. Ive been looking for a recipe exactly like this! ❤