A delicious recipe for one of the most basic types of drop cookies, the Oatmeal Raisin Cookie, along with tips for getting grandma's favorite recipe to turn out perfectly every time.
COOK + BAKE | Updated January 30, 2026
COOK + BAKE | Updated January 30, 2026
A plate of freshly baked cookies, warm from the oven and sending a sweet aroma through the kitchen, is one of those small, everyday comforts that never gets old.
It’s a simple pleasure, and in our busy lives, a little homey comfort like this is exactly what we need.
Cookies are a reliable baking win for me. Cakes sometimes defy gravity, cheesecakes can be finicky, but cookies? I can nearly always get them just right. That reliability makes them my go-to treat, and there’s something satisfying about mastering even a basic cookie recipe.
In this post, I wanted to revisit a classic: the humble drop cookie, and I went straight to my grandma’s recipe for Raisin Oatmeal Cookies. Tried and true and just as good as I remember.
What's a Drop Cookie
Drop cookies are simple in name and method. They’re called “drop” cookies because the dough is too soft to roll. Instead, you literally drop spoonfuls onto the cookie sheet.
That slightly loose dough gives you a chewier, heartier cookie, perfect for filling with raisins, chocolate chips, or even small candies. Oatmeal, peanut butter, pumpkin, and chocolate chip all fit this style. And for me, nothing beats the cozy nostalgia of an oatmeal raisin drop cookie.
Ingredients at a Glance
- Raisins - The classic sweet element in oatmeal cookies. If you'd like, swap in dried cranberries, chopped dates, or dried cherries for a different flavor.
- Shortening - Grandma's recipe used shortening, but you can replace it with butter for a richer flavor. (Cookies may spread a bit more and have crisper edges.)
- Granulated sugar
- Large eggs
- Whole milk - A little milk keeps the dough moist.
- Rolled oats - What you need for the cookie's classic texture. Avoid instant oats as they'll make the cookies too mushy.
- All-purpose flour
- Baking soda
- Salt - Balances the sweetness and enhances the flavor.
- Cinnamon - Adds a bit of depth and warmth.
How to Make Raisin Oatmeal Cookies
STEP 1: Prep the oven and raisins
Preheat your oven to 350°F.
Pour boiling water over the raisins and let them sit for 10 minutes to plump up. They’ll be softer, juicier, and more enjoyable in your cookies. Drain and pat dry before adding to the dough.
STEP 2: Cream the base
In the bowl of an electric mixer, cream together the shortening and sugar until light and fluffy.
STEP 3: Combine wet ingredients
In a separate bowl, beat the eggs, then stir in the milk, oats, and raisins. Mix this into the creamed shortening and sugar until just combined.
STEP 4: Add dry ingredients
Whisk together the flour, baking soda, salt, and cinnamon in another bowl. Gradually add this to your wet mixture, mixing until fully incorporated, but don’t overmix or your cookies will be tough.
STEP 5: Shape the cookies
Use a spring-loaded cookie scoop or tablespoon to drop dough onto a cookie sheet, spacing each about 2 inches apart.
STEP 6: Bake Bake for 10–12 minutes, until the cookies are lightly golden and the bottoms are just starting to brown.
They may feel soft when you first pull them from the oven; allow them to cool for a minute on the pan before transferring to a wire rack. They’ll firm up as they cool.
Tips for Success
- An electric mixer makes combining the ingredients easier and introduces air into the dough for a lighter texture. Mixing by hand works too, but is more difficult with the thick dough.
- Mix just until the ingredients are combined, as over-mixing results in a tough cookie.
- Using a spring-loaded scoop ensures cookies are uniform in size and bake evenly.
- Space the dough about two inches apart on a cookie sheet to allow them room to spread as they bake.
- Don't skip soaking the raisins. Ten minutes in hot water is enough to make them plump and will stay softer when baked.
- Cookies continue to cook after removal from the oven, so resist the urge to leave thme in until perfectly firm. WHen they are starting to get golden and are browned on the bottom they are ready.
These oatmeal raisin cookies are more than just a sweet bite.
They’re a little reminder of slow afternoons, family traditions, and the joy of home. Warm, chewy, and comforting, they’re perfect for a midday treat, a lunchbox surprise, or just a moment to pause and savor something simple. Share an extra batch of cookies with the people you love.
Other Recipes from Grandma You Might Like
OVEN-BAKED RICE PUDDING - An old-fashioned recipe like no other...It's really that good.
CHOCOLATE CHIP COOKIES - Made with vanilla pudding for extra flavor.
CRANBERRY APPLE JELLO SALAD - A side we make each year for Thanksgiving or any special dinner.
Raisin Oatmeal Cookies
Makes about 2 1/2 dozen cookies
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INGREDIENTS
- 1 cup raisins
- 1/2 cup shortening
- 1 cup granulated sugar
- 2 large eggs
- 1/4 cup whole milk
- 1 2/3 cup rolled oats
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
INSTRUCTIONS
STEP 1: Preheat oven to 350 degrees.
STEP 2: Cover raisins with boiling water and soak for about 10 minutes to plump them for baking. Drain the raisins and pat them dry.
STEP 3: In the bowl of an electric mixer, cream the shortening and the sugar until light and fluffy.
STEP 4: In a separate bowl, beat the eggs. Then stir in the milk, oats, and raisins. Mix this into the creamed shortening and sugar until just combined.
STEP 5: In another bowl, whisk together the flour, baking soda, salt, and cinnamon. Gradually add this to your wet mixture, mixing until fully incorporated.
STEP 6: Scoop dough out using a cookie scoop or tablespoon. Place on a cookie sheet about 2 inches apart.
STEP 7: Bake for 10 to 12 minutes until lightly golden and the bottoms are just starting to brown. The cookies will be soft as you take them out of the oven; allow them to cool for a minute on the pan before transferring to a wire rack.
