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I love oatmeal cookies, but my hubby always likes raisins in his oatmeal cookies, so I always add raisins to my oatmeal cookies when I make them, just for him. You can omit the raisins if you don’t like raisins in your cookies. These are a staple cookie I make, second to Granny’s Chocolate Chip Cookies (my hubby’s #1 favorite cookie).

TIP: If you want to keep your cookies soft, put a piece of bread in your cookie jar or container along with the cookies. The bread will get hard and the cookies will absorb the moisture and stay soft.

500 recipes like this one can be found in our cookbook “Rocky Mountain Lodge & Cabins’ MORE Favorites Recipes” which can be purchased at our Gift Shop.

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Recipe List:
Prep Time: 15 Minutes
Cook Time: 10 Minutes
Total Time: 25 Minutes
Servings: about 48 cookies


  • 1/2 cup (1 stick) PLUS 6 Tbsp butter, softened
  • 3/4 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 1/2 tsp. vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 1/2 tsp. salt
  • 3 cups oats (quick or old-fashioned), uncooked
  • 1 cup raisins (optional)


  1. Preheat oven to 350°F.

  2. In a large bowl, beat butter and sugars on medium speed until creamy. Add eggs and vanilla, and mix until blended.

  3. In another bowl sift together flour, baking soda and cinnamon. Stir in salt. Add to wet ingredients. Add oats and raisins and mix until combined.

  4. Drop by rounded tablespoons onto ungreased cookie sheet. Bake for 80-10 minutes, or until light golden brown. Remove from oven and let cool on cookie sheet for 1 minute, then remove to wire rack to cool completely.

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