Old Fashioned Oatmeal Drop Cookies

Soft and just sweet enough, these old fashioned oatmeal drop cookies are irresistible. Full of raisins and spices, you can’t eat just one!

Every time I make these cookies, I think of my Grandma Clydene, who always kept plenty in a glass cookie jar on her kitchen counter. It was a special treat to visit Grandma and Grandpa’s house for many reasons; Grandma’s cookie jar was the cherry on top.

Being such a classic favorite, the oatmeal raisin cookie has been adapted countless times over the years. You’ll find this to be a basic, old-fashioned recipe, simple and delicious in its own right.

I hope that you find this recipe as comforting and satisfying as I do. And if you don’t have memories of Grandma’s cookie jar, borrow mine. My Grandma Clydene would be thrilled to know her recipes live on, enjoyed by you and yours.

What to Expect with this Recipe

As many people find this page while searching for the perfect oatmeal cookie, it’s important to note a few things before starting.

If you’re looking for a crunchy cookie, this isn’t the recipe. If you’re looking for something to satisfy your insatiable sweet tooth, this may not be the recipe for that either.

While these cookies are sweet, they aren’t feel-it-in-your-jaw sweet like some other cookies out there. That’s not to say that they’re bland (they’re not at all!); they just aren’t the traditional plain-Jane oatmeal cookie many are familiar with.

What WILL you get with this recipe? A just-sweet-enough, melt-in-your-mouth blend of comforting oatmeal, classic fall spices and sweet raisins (and nuts, too, if that’s your thing!).

And… the smell. Baking these babies makes your house smell like oatmeal raisin heaven.

Frequently Asked Questions

• Which oats are best for baking cookies? Using rolled oats (also known as “old fashioned oats”), you’ll typically end up with a chewier, heartier texture than with quick oats (also known as “instant oats”). Either type is fine to use in this recipe.
• Should you soak raisins before baking cookies? You certainly can soak your raisins before adding them to the dough mix, but it’s perfectly acceptable to skip this step. The main benefit of soaking the raisins is that, in theory, since raisins are dry, they will soak up some of the liquid in your dough, making the cookies dry. In my experience, the difference doesn’t justify the extra time and trouble.
• Are oatmeal cookies healthy? Oatmeal cookies do contain minerals such as magnesium, calcium, and iron. But would I call them “healthy”? Not exactly. Much like other cookies, oatmeal cookies do contain ingredients that are certainly not healthy. But dang, they’re delicious. Everything in moderation, I say.
• What is a drop cookie? These are a form of “drop cookie,” which means exactly that: they’re formed by dropping a spoon full onto a baking sheet, versus forming the dough before baking them.
• How do I substitute buttermilk? The most common – and frankly the easiest – substitutes f you don’t have buttermilk on hand, are milk and lemon juice or milk and plain white vinegar. I mix together 1/2 cup minus 2 tablespoons of milk and 2 tablespoons of white vinegar. Although this is the easiest substitute, Tasting Table lists 14 different substitutes for buttermilk, which are described here.

Ingredients

• Sugar: plain white sugar.
• Shortening: plain shortening works well, but butter flavored Crisco is a wonderful alternative.
• Eggs
• Buttermilk: if buttermilk is unavailable, make a quick and easy substitute. Mix together 1/2 cup minus 2 tablespoons of milk and 2 tablespoons of white vinegar. Buttermilk. Voila!
• Flour: all-purpose works well, but wheat flour can also be used.
• Baking soda
• Salt
• Cinnamon
• Nutmeg
• Oatmeal: any kind of oatmeal can be used. Old-fashioned and quick oats work best.
• Raisins: golden raisins can be swapped for red raisins.
• Chocolate chips (optional)
• Nuts (optional): chopped walnuts are suggested.

How to make oatmeal drop cookies

1. Preheat oven to 400 degrees.
2. Cream the sugar and shortening together until light and fluffy.

1. Add the eggs and buttermilk and mix well.

1. In a separate bowl, mix the dry ingredients.

1. Add the dry ingredients to the wet ingredients and mix well.

1. Stir in chocolate chips or raisins (and nuts, if desired) and oatmeal.

1. Drop by heaping teaspoons-full onto a cookie sheet lined with parchment paper, spacing them about two inches apart.

1. Bake 12-15 minutes or until edges begin to turn golden.

1. Cool and enjoy!

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