Recipes and Cooking Oatmeal-Raisin Cookies 4.0 (91) 2 Reviews Oatmeal-Raisin Cookies just like grandma made! Serve with a tall glass of milk for an oatmeal cookie break that will take you back to childhood. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on August 14, 2012 Print Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 30 mins Bake Time: 8 mins Total Time: 38 mins Servings: 72 Jump to Nutrition Facts Ingredients 1 cup butter, softened 1 ½ cup packed brown sugar 1 teaspoon baking soda 1 teaspoon ground cinnamon ½ teaspoon salt 2 eggs 1 teaspoon vanilla 1 ½ cup all-purpose flour 3 cup regular or quick-cooking rolled oats 1 cup raisins Directions Preheat oven to 350°F. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking soda, cinnamon, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Stir in oats and raisins. Drop dough by rounded teaspoons or tablespoons 2 inches apart onto ungreased cookie sheets. Or drop dough using a cookie scoop or 1/4-cup measure 3 inches apart onto ungreased cookie sheets. Bake in the preheated oven about 8 minutes for spoon-size portions (bake about 12 minutes for cookie-scoop or 1/4-cup portions) or until edges are light brown and centers appear set. Cool on cookie sheet for 2 minutes. Transfer to a wire rack; cool completely.Yields 72 (teaspoon-size), 36 (tablespoon-size), 24 (cookie-scoop-size), 18 (1/4 cup-size) cookies. Loaded Peanut Butter and Oatmeal Cookies: Prepare as directed, except reduce butter to 1/2 cup and beat 1/2 cup creamy peanut butter and 1/4 cup milk with butter. Omit raisins. Stir in 1/2 cup red and green candy-coated peanut butter pieces or white baking pieces, and 1/2 cup dried cranberries or dried tart cherries.Nutrition Facts: 35 calories, 1 g protein, 5 g carb., 1 g total fat, 4 mg cholesterol, 1 g sat. fat, 0 g fiber, 0% Vitamin A, 0% Vitamin C, 23 mg sodium, 0% calcium, 1% iron TO STORE: Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Print Nutrition Facts (per serving) 83 Calories 3g Fat 12g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 72 Calories 83 % Daily Value * Total Fat 3g 4% Saturated Fat 2g 10% Cholesterol 12mg 4% Sodium 60mg 3% Total Carbohydrate 12g 4% Total Sugars 6g Protein 2g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.