Oatmeal Raisin Cookies

Old fashioned iced oatmeal cookies recipe

Oatmeal Raisin Cookies

 

Actually these are called old fashioned iced Oatmeal Raisin Cookies with cranberries and pecans but that title seems way too long!

So I thought I would just lure you in with my fabulously delicious looking picture and then spring the cranberry – pecan surprise on you once I hooked you in!

Of course you can leave those 2 ingredients out and simply add another handful of raisins, but for those who want to upgrade a childhood memory~ walk this way.

I also added a touch of cardamom, yeah I can’t seem to put my cardamom jar away, I’ve been throwing it in everything lately!

And don’t tell anyone, but I used cocoa nibs here too! Sshhh!

I was toying with mini chocolate chips, but then I spotted my nibs in the back of the pantry and the deal was sealed.

So as you can already tell, this recipe can handle just about any and all add-ins that you can dream up!

Or stick with the childhood favorite and just use all raisins in place of the cranberries and pecan I have listed below.

And by the way, these cookies stay really soft like soft batch, yummmm.

5.0 from 1 reviews
Oatmeal Raisin Cookies
 
Prep time
Cook time
Total time
 
All ingredients are to be at room temperature before beginning.
I like to soak my dried fruits in just enough apple juice to cover for about an hour before adding them to a cookie recipe, this step is optional.
Be sure to drain the juice before using
Author:
Serves: 24- 2oz cookies
Ingredients
  • Unsalted Butter 1 cup (226g)
  • Light Brown Sugar 1 cup packed (210g)
  • Granulated Sugar ½ cup (100g)
  • Eggs 2 large (100g)
  • Vanilla Extract 2 teaspoons
  • All Purpose Flour 1½ cups (195g)
  • Baking Soda 1 teaspoon (5g)
  • Cinnamon 1½ teaspoons (10g)
  • Cardamom ½ teaspoon (4g)
  • Salt ½ tsp (3g)
  • Oats 3 cup (285g)
  • Dark Raisins ½ cup (80g)
  • Dried Cranberries 1 cup (160g)
  • Pecans Chopped 1c (150g)
  • Confectioners Sugar 1 cup (120g)
  • Milk of your choice 2 tablespoons (30ml)
Instructions
  1. Cream the butter and both sugars until light and fluffy, about 4-5 minutes
  2. Combine the eggs and vanilla extract together and slowly add to the creaming butter mixture on medium speed, mix well in between additions. Stop the mixer every so often and scrape the sides of the bowl to incorporate well.
  3. Sift the flour, baking soda, cinnamon, cardamom and salt together and then add the oats
  4. Add to the mixer all at once and mix on low speed just until combined.
  5. Add in the drained raisins, cranberries and pecans and mix to combine
  6. Refrigerate the dough and start preheating the oven to 350°F
  7. After about 15 minutes of refrigeration, scoop the dough with a 2 ounce cookie scoop (or simply drop dough by the heaping tablespoon) onto a parchment lined sheet pan spaced about 2 inches apart.
  8. Bake at 350 degrees F for approximately 12 - 15 minutes or until desired browning.
  9. Cool cookies on a wire rack and combine the confectioners sugar with the milk and whisk smooth
  10. Ice each cookie with 1 teaspoon of icing and sprinkle with cinnamon
Notes
Store cookies for up to a week in an airtight container at room temperature

OR you may freeze scooped balls of dough for up to 2 months in the freezer.

VEGANIZE THIS RECIPE!

5.0 from 1 reviews
Vegan Oatmeal Raisin Cookies
 
Prep time
Cook time
Total time
 
If you cannot find Earth Balance Buttery Sticks, use a hi ratio shortening instead
All ingredients are to be at room temperature before beginning.
I like to soak my dried fruits in just enough apple juice to cover for about an hour before adding them to a cookie recipe, this step is optional.
Be sure to drain the juice before using
Author:
Serves: 24 - 2oz cookies
Ingredients
  • Earth Balance Buttery Sticks (or any vegan butter substitute) 1 cup (226g)
  • Light Brown Sugar 1 cup packed (210g)
  • Granulated Sugar ½ cup (100g)
  • Ground Flax Seeds 3 Tablespoon (16g)
  • Hot Water 6 Tablespoons (90ml)
  • Vanilla Extract 2 teaspoons
  • All Purpose Flour 1½ cups (195g)
  • Baking Soda 1 teaspoon (5g)
  • Cinnamon 1½ teaspoons (10g)
  • Cardamom ½ teaspoon (4g)
  • Salt ½ tsp (3g)
  • Oats 3 cup (285g)
  • Dark Raisins ½ cup (80g)
  • Dried Cranberries 1 cup (160g)
  • Pecans Chopped 1c (150g)
  • Confectioners Sugar 1 cup (120g)
  • Almond Milk 2 tablespoons (30ml)
Instructions
  1. Combine ground flax seed with hot water and whisk smooth
  2. Let stand for at least 5 minutes or up to 30 minutes to thicken to a paste
  3. Cream the earth balance and both sugars until light and fluffy, about 4-5 minutes
  4. Add the flax eggs to the creaming butter mixture on medium speed in 2 additions, mix well in between additions. Stop the mixer every so often and scrape the sides of the bowl to incorporate well.
  5. Add vanilla
  6. Sift the flour, baking soda, cinnamon, cardamom and salt together and then add the oats
  7. Add to the mixer all at once and mix on low speed just until combined.
  8. Add in the drained raisins, cranberries and pecans and mix to combine
  9. Refrigerate the dough and start preheating the oven to 350°F
  10. After about 15 minutes of refrigeration, scoop the dough with a 2 ounce cookie scoop (or simply drop dough by the heaping tablespoon) onto a parchment lined sheet pan spaced about 2 inches apart.
  11. Bake at 350 degrees F for approximately 12 - 15 minutes or until desired browning.
  12. Cool cookies on a wire rack and combine the confectioners sugar with the almond milk and whisk smooth
  13. Ice each cookie with 1 teaspoon of icing and sprinkle with cinnamon
Notes
Store cookies for up to a week in an airtight container at room temperature


OR you may freeze scooped balls of dough for up to 2 months in the freezer.
 

 

You may also like

29 Comments

  1. Hi Gretchen
    From the Land Down Under

    Thank you once again for your time and effort, and those wonderful Moorish cakes and cookies you make for us
    My question is with the oats are they the traditional oats or the quick rolled oats ?

    Thank you from Down Under.

  2. I have been going oatmeal cookie crazy this past week. I just made the oatmeal cookie base and instead of dried fruits and nuts I threw in coconut, roasted slivered almonds, and chocolate chips!

  3. I ate 5 already!! I used up some Steel Cut Oats (2 Cups) , processed them in the Blendtec and added 1 C of Quick Oats, I left out the Pecans but added 3/4 cup of diced up apples and cranberries and raisins per your recipe and added 1/2 tsp apple pie spice plus the cinnamon and cardamom, soft, nutty, wonderful with this cup of Coffee!! Thank You, Thank You!!

    1. Ah! Nibs, the crunchy, slightly bitter simplest and purest form of the cocoa bean, before anything else is added. They are dried and fermented bits of cacao beans.

  4. I made the oatmeal cookie recipe and used one cup dark raisins and half/cup cranraisins. Soaked them for several hours and drained well . No applejuice in the house, don’t know what came over me, used bourbon! Yum! Loved the recipe! Thanks, Gretchen!

  5. Thanks you for this great receipe my family love these cookies make then all the time. My question is for the vegan recipe can I subsitute the butter with coconut oil if so how much?

    1. The trouble with creaming coconut butter, is that it doesn’t really cream the way butter can. Getting the mixture light and fluffy. The coconut oil will just sort of slosh around.
      I haven’t tried it though (so it may work, but with a much different result I am sure- maybe not bad though?) However the earth balance is more like butter in that it can achieve this creaming and shortening will as well.
      CLICK HERE FOR MORE

  6. These cookies are AMAZING!! My new favorite Oatmeal cookie. We had a cookie contest and work and these won 1st place for me!! I submitted the recipe printed right off of the website so all could see it where I got it. Maybe this will bring a few more interested people to the site!! Thanks for all of your work and wonderful recipes.

  7. Thank you for your generous nature in sharing all these wonderful recipes. This is my go-to website. My friend requested me to bake cookies as party favors for her wedding. Since her motif is mint and peach, we decided with chocolate mint chip cookies and peach oatmeal cookies. I decided to use this recipe as a base and substitute the dried fruits for peaches. However, dried peaches is not easily available in the Philippines, only canned peaches. What can I do to the canned peaches? Can I dry them in the oven? Can you suggest other modification in the recipe? Thanks again.

  8. Hi Gretchen! All I can say is wow! These cookies are so delicious and so easy to make! i sandwiched them together with a fluffy vanilla frosting. I don’t even like oatmeal raisin cookies but these were awesome! Thank you so much for all that you do. God bless you!!

  9. Hi Gretchen, what do you think about dried cherries and pistachios instead of the raisins and pecans. Thanks again for sharing all your great recipes

  10. I love the oatmeal raisin cookie, the combination of sweet raisins and the tangy of the cranberry. Instead of using apple juice to soak the fruit, I used light rum, since I was making a rum cake.

  11. Just made the vegan version of the oatmeal cookies minus the raisins and omg!….sooo good! I can’t stop eating them! Another winner! You’re definitely the bomb.com.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: