These oatmeal raisin chocolate chip cookies are a classic old-fashioned treat — just like Grandmother made them! They’re easy to make, simply mix and bake!
Grandmother’s Oatmeal Chocolate Chip Cookies
This old-fashioned oatmeal cookie recipe makes a chewy and crunchy delight that everyone loves. You can personalize it with pecans, raisins and chocolate chips. And as a bonus, it is super easy to make.
Around here, I make all my cookies with love. I don’t buy or eat store-bought cookies. Homemade is always the best! I love making and sharing recipes that have been a part of our family’s history and tradition. It just makes them taste better!
I found this recipe in my grandmother’s little red recipe box. The recipe is in her own handwriting and she had marked it VG, which is short for very good. That seemed like a good sign.
My grandmother hasn’t baked in over 60 years, so I know the recipe is old! But it definitely shouldn’t be forgotten.
I imagine that she must have made it for my dad and his twin brother when they lived at home. These hearty cookies are filled with oats, nuts, and raisins—so they are filing and satisfying even for growing boys.
But they are also so pretty and taste amazing, so you can give them as gifts with confidence.
Or make a batch to keep at home and have with your coffee and tea. That’s my favorite way to eat them!
What Makes this the BEST Oatmeal Cookie Recipe?
First of all — it is SO easy!
Look at that instruction list; it’s only four steps long. It doesn’t get any easier than that.
You don’t even need to use a mixer; this is easily mixed by hand.
This recipe can be customized to your family. You can add nuts or leave them out. Same goes for raisins or other dried fruit. I even added chocolate chips.
The recipe calls for 1 ½ cups of your favorite goodies to be added in. You get to pick!
Ingredients
- Flour: The recipe calls for all-purpose flour. For this batch, I used Bob’s gluten-free flour and loved the results.
- Sugar: White granulated sugar
- Baking Powder AND Baking Soda
- Salt
- Cinnamon
- Oats: Use old-fashioned, whole, or rolled oats. Do NOT use quick, instant, or steel cut oats.
- Goodies: I used raisins, pecans, and chocolate chips. Other ideas are dried cranberries and walnuts. The original recipe calls for 1 ½ cups of these add-ins. I bumped it up to 2 cups because the goodies are what I love the most about these cookies.
- Size: You can make them whatever size you want. Just do all on the pan the same size. The batch in the pictures are about 2 tablespoons each and took 14 minutes to bake.
- Oil: This recipe just said “oil.” Since I don’t use canola or vegetable oils, I used a “light-tasting” olive oil. This didn’t affect the taste at all since it doesn’t have the smell or taste of regular olive oil.
- Eggs
- Milk: You can use any kind of milk that you prefer
How to Make Oatmeal Chocolate Chip Cookies
Stir together all the dry ingredients with a spoon.
Add the wet ingredients and stir until everything is mixed thoroughly. This dough will still be somewhat “loose” at this point.
Spoon cookie dough onto a cookie sheet.
Bake for 10 to 13 minutes depending on size of cookie. In this recipe I used a tablespoon and made large cookies that took about 14 minutes to bake.
They will be lightly brown on top when they are done.
Allow the cookies to cool on a wire rack. Then store in an airtight container.
TIP: Because the dough is loose and doesn’t stick tight together, these cookies are not uniform in shape. This is fine and part of their charm. The little pieces that stick out, get crunchy and delicious.
More of our favorite classic cookie recipes:
- Christmas Sweeties
- Chocolate Cherry Cookies
- Russian Tea Cakes with Hershey’s Kisses
- Thick & Fluffy Chocolate Chip Cookies
- Christmas Thumbprint Cookies
Oatmeal Raisin Chocolate Chip Cookies Recipe (Printable Copy)
If you tried this recipe and loved it, please rate it!
Oatmeal Raisin Chocolate Chip Cookies
Equipment
- mixing bowl
- mixing spoon
- Cookie sheet or pan
Ingredients
Dry Ingredients
- 2 cups flour
- 1 1/4 cups sugar
- 3 cups rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
Goodies
- 1 cup raisins (or other dried fruit)
- 1/2 cup pecans (or other chopped nuts)
Wet Ingredients
- 1 cup oil
- 2 eggs
- 1/2 cup milk
Instructions
- Preheat oven to 375°F.
- Mix all the dry ingredients with a spoon.
- Add the wet ingredients and stir until everything is mixed thoroughly.
- Scoop cookie dough onto a prepared cookie sheet.
- Bake for 10 to 14 minutes, depending on size of cookie. Tablespoon-sized cookies like we made will take about 13-14 minutes.
- When the cookies are lightly brown on top, remove from oven and transfer to wire rack to cool.
- Store in an airtight container.
Notes
Tips for Making the Best Oatmeal Cookies
Flour: The recipe calls for all-purpose flour. For this batch, I used Bob’s gluten-free flour and loved the results. Oats: Use old-fashioned, whole, or rolled oats. Do NOT use quick, instant, or steel cut oats. Goodies: I used raisins, pecans, and chocolate chips. Other ideas are dried cranberries and walnuts. The original recipe calls for 1 ½ cups of these add-ins. I bumped it up to 2 cups because the goodies are what I love the most about these cookies. Size: You can make them whatever size you want. Just do all on the pan the same size. The batch in the pictures are about 2 tablespoons each and took 14 minutes to bake. Oil: This recipe just said “oil.” Since I don’t use canola or vegetable oils, I used a “light-tasting” olive oil. This didn’t affect the taste at all since it doesn’t have the smell or taste of regular olive oil. Shaping the cookies: Because the dough is loose and doesn’t stick tight together, these cookies are not uniform in shape. This is fine and part of their charm. The little pieces that stick out, get crunchy and delicious.Nutrition
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