Oatmeal Raisin Cookies that truly are the BEST EVER! Oatmeal, raisins, pudding mix & spices combine in most delicious, soft & chewy Oatmeal Raisin Cookies.
How do you make the BEST Oatmeal Raisin Cookies ever:
- Make sure you start with plump, juicy raisins. I like to add 1/4 cup of water to mine, cover and microwave for 1 minute. Drain the water and proceed with the recipe.
- I’m telling you, the spices in this recipe are incredible! If you are concerned, then halve them, but please don’t leave them out. Also, if you don’t have Allspice, you can increase the cinnamon to 1 3/4 tsp and then add 1/8 teaspoon of ground cloves.
- Don’t leave out the pudding mix either. It helps the cookies have a lovely soft, chewy texture and adds nice flavor.
- Quick cooking or Old Fashioned Oats? I’m a big fan of using whatever you have on hand. I’ve used both and I prefer quick cooking since they yield a softer cookie, but both truly are wonderful.
- Have an aversion to raisins? Weird. You’re welcome to use 1.5 cups of chocolate chips instead. If you still want to use raisins but aren’t thrilled about them, try chopping them up beforehand so that you have smaller pieces in the recipe. They still add flavor and moistness, but aren’t as obvious.
BEST EVER Oatmeal Raisin Cookies
- 1/2 cup butter, softened
- 1/2 cup butter flavored shortening
- 1 cup packed light brown sugar
- 1/2 cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 small box (3.4 oz) instant vanilla pudding mix
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon allspice
- 1/2 teaspoon salt
- 3 cups rolled oats
- 1 cup raisins
How do you make homemade oatmeal raisin cookies?
- Preheat oven to 350 degrees.
- In a large bowl, cream together the butter, shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Add in pudding mix and stir again. Combine the flour, baking soda, cinnamon, allspice, and salt; stir into the sugar mixture.
- Stir in the oats and raisins just until incorporated.
- Drop by rounded teaspoonfuls onto cookie sheets lined with parchment paper.
- Bake 9-11 minutes until light and golden. Do not over bake!
- Enjoy!
If you like these Oatmeal Raisin Cookies, check out these other incredible cookie recipes:
- Chocolate Orange Cookies
- Banana Cream Cookies
- Mini Chocolate Chip Cookies
- Lemon Pudding Cookies
- Cookies & Cream Cookies
- The BEST Peanut Butter Chocolate Chip Cookies EVER
- Blueberry Cream Cookies
- Raspberry Chocolate Chip Cookies
BEST OATMEAL RAISIN COOKIES
Oatmeal Raisin Cookies that truly are the BEST EVER! Oatmeal, raisins, pudding mix & spices combine in most delicious, soft & chewy Oatmeal Raisin Cookies.
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Servings: 3 .5 dozen
Ingredients
- 1/2 cup butter softened
- 1/2 cup butter flavored shortening
- 1 cup packed light brown sugar
- 1/2 cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 small box 3.4 oz instant vanilla pudding mix
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon allspice
- 1/2 teaspoon salt
- 3 cups rolled oats
- 1 cup raisins
Instructions
- Preheat oven to 350 degrees.
- In a large bowl, cream together the butter, shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Add in pudding mix and stir again. Combine the flour, baking soda, cinnamon, allspice, and salt; stir into the sugar mixture.
- Stir in the oats and raisins just until incorporated.
- Drop by rounded teaspoonfuls onto cookie sheets lined with parchment paper.
- Bake 9-11 minutes until light and golden. Do not over bake!
- Enjoy!
Tried this recipe?Mention @jessicalovesbutter or tag #jessicalovesbutter!
Oatmeal Raisin Cookies that truly are the BEST EVER! Oatmeal, raisins, pudding mix & spices combine in the most delicious, soft & chewy Oatmeal Raisin Cookies.
Stephanie says
These were amazing!! I used all butter & old fashioned rolled oats. I was worried when I first took the cookies off the sheet pans that they’d almost be too soft, but they firmed up just enough after cooking down to not be soggy, touch of crisp on the edge & soft all the way through! The spice profile is really nice. I may add some nutmeg next time. Great recipe, thanks for sharing!
Jessica says
I’m so glad you liked them Stephanie!!
PattyC says
With all the rave reviews, I cant wait to try these. Do you think I could use sugar free pudding or does it have to be the regular one to get the soft, chewy consistency?
Jessica says
I’ve not tried it with sugar free pudding, so I’m not sure how it’d turn out! I say try it and let me know how it goes.
Nora says
I just made these cookies and yum! Used 1 cup of butter since I didn’t have butter flavoured shortening and only hadn’t no sufar pudding mix. My husbands favourite cookie just got that much better! Super soft cookie that stays together. Delicious. Thank you!
Alison says
Nora, they really are a step up from the regular cookie! Glad you enjoyed them too!
Melanie Diluccio says
approximately how many cookies does this yield
Jessica says
About 3.5 dozen!
Alene Reynolds says
Really, really good! I mean REALLY GOOD!
I used a #24 ice cream scoop and baked them for 15 minutes. (High altitude)
I got 25 cookies.
Tina Marie says
Can I use vegetable shortening instead or would that throw off the taste?
Jessica says
Using shortening is fine!
Tamara says
This is my go-to oatmeal cookie recipe. Sooo delicious. I’m back again to use the recipe for a holiday office party. If only I had a go-to appetizer recipe to refer to too! Ha.
Alison says
We are honored to be your go-to in the cookie department! Our Cheesy Meatball Bites and our Easy Lil Smokies & Meatball Appetizer are our go-to in the appetizer department!
Sharon says
I made these cookies followed the recipe to a T. The dough seemed to be really dry and they came out looking like they weren’t cooked and didn’t go flat what did I do wrong??
Jessica says
You likely didn’t do anything wrong- sometimes cookie recipes just need more moisture! I add more milk to tons of recipes all the time. Start with 2-3 TBSP and go from there.
Rena Pichcuskie says
Can I use 1 Cup of regular Butter instead of 1/2 reg. and 1/2 flavor butter???
My family loves Soft and chewy oatmeal raisin cookies want to try this.
The oats I have aren’t instant hope that works.
Stay safe!!!
Looking for your answer soon!
Thanks Rena P. In Philly
Nellie says
Yep, you can use all butter in the recipe. Shortening in cookies generally helps them to not spread out as flat, so your cookies may spread a little bit more but they will still be delicious! Other types of oats work well too. Hope you enjoy the cookies!
Louise says
These were the nicest oaty cookies I’ve ever tasted! I’m never usually a fan of this kind but I have been converted! I added dark choc chips and crushed walnut pieces along with the raisins. I didn’t have allspice and not keen on cinnamon so just added 2 tsps of ginger powder and this worked great.
I used all butter as had no trex shortening in. The texture was amazing and the cookies didnt spread too much at all like some people mentioned and were fantastic. I live In the UK so used vanilla blancmange powder as can’t get jello pudding here, it doesn’t have sugar in but the cookies were really lovely and sweet already and this didn’t affect the recipe. I suppose birds custard powder or angel delight may also work.
Thank you so much for this lovely recipe, it is now my go to!
Louise Todd says
Sorry forgot to rate the recipe, would give it 6 stars if I could!
Nellie says
So happy you loved the cookies Louise!
Dorothy Dodenhoff says
Finally- an oatmeal cookie that is perfect! It is hands-down so much better than the recipe on the Quaker oatmeal box. Thank you so much for sharing this recipe. I used craisins instead of the raisins but otherwise followed the recipe exactly. This is a “keeper” for sure.
June Morris says
These are delicious, don’t change anything when you try baking these cookies!
Kaylie says
Thank you, June!
June says
These cookies are delicious. Family already ask for more!