Oatmeal Raisin Cookie Recipe

Mr Olive & Ruby loves oatmeal cookies so I make them very often. I always make a skinny version, but I recently tried another receipe that was full fat, with loads of butter and boy were they good. The difference was like night and day. These were so moist and chewy and I could definitely taste the butter and sugar in these. Now I'm not going to give up my skinny version but this is a nice alternative especially if I'm trading cookies with someone. 

Oatmeal Raisin Cookies © OliveandRuby.com

I made 2 dozen of these, and they lasted EXACTLY 24 hours at my house. Apparently the day after I made them, the cleaning lady, dog walker, 2 friends and the neighbour dropped by rather unexpectely and enjoyed several of them, so by the time I came home from work, there was one left so I got the last one. He swore he didn't eat them all on his own, but I'm not sure if I believe him.

Oatmeal Raisin Cookie Recipe

yield: 24 Servings  prep time: 10 minute(s)
cook time: 12 minute(s)  total time: 22 minute(s)


3⁄4 cups
Butter, softened
1 cup
Brown Sugar
1⁄2 cup
White Sugar
1 teaspoon
Vanilla Extract
1 1⁄4 cup
1 teaspoon
Baking Soda
1 teaspoon
1⁄2 teaspoon
2 3⁄4 cups
Rolled Oats
1 cup


1. Preheat oven to 375 degrees F.

2. Cream together butter and sugars until smooth. Then add in the eggs and vanilla until smooth.

3. Stir together flour, baking soda, cinnamon, and salt. Gradually beat into butter mixture. Stir in oats and raisins. Drop by teaspoonfuls onto ungreased cookie sheets.

4. Bake 10 to 12 minutes in the preheated oven, or until golden brown.