Oatmeal Raisin Cookies that truly are the BEST EVER! Oatmeal, raisins, pudding mix & spices combine in most delicious, soft & chewy Oatmeal Raisin Cookies.
Oatmeal Raisin Cookies are one of those classic cookies that everyone enjoys. I have to admit, I’ve always liked them, but never loved them until I tried this recipe. Seriously! If you doubt me, you just have to make them because I’ve won many, many individuals over with these. These Oatmeal Raisin Cookies are not hard and crumbly- they’re soft & chewy with the most amazing flavor from the pudding mix and spices. I bake a batch and watch them disappear– they’re that good.
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
MY LATEST RECIPES
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.
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!
Oatmeal Raisin Cookies that truly are the BEST EVER! Oatmeal, raisins, pudding mix & spices combine in the most delicious, soft & chewy Oatmeal Raisin Cookies.
OMG I’m just like you! I’m not a huge fan of oatmeal raisin cookies either, but I’ve always wanted to make them because so many people love them. I’m ready to try these to see if I can be an oatmeal raisin cookie junkie too 🙂
I hope you try them…and I hope you like them! 😉
I hope you try them… and I hope you like them! 😉
I feel like pudding mix is the ultimate secret weapon of so many amazing desserts, and I can’t wait to try these cookies!
I agree! It adds such great flavor and texture. I hope you like them!
Quick question: “Old Fashioned Oats” or the quick 1 minute oats? Can’t wait to try these…thanks!
I’ve used both- I prefer Old Fashioned but I say use what you have on hand! 🙂
Is there an adjustment for high altitude?
Nope! 🙂
[…] https://butterwithasideofbread.com/spiced-oatmeal-raisin-cookies/ […]
These are so so SO good! My favorite oatmeal raisin recipe for sure! 🙂
The pudding mix in these is just genius!! Makes such a difference!
I absolutely adore oatmeal raisin cookies, they’re one of the classics I grew up on! Guess I better test them out real soon! Love the pudding addition!
I will NEVER turn down an oatmeal cookie that looks like this! I can almost smell them – in love! (Now if there was a little icing on top, I’d probably eat the whole batch myself!)
These oatmeal cookies are the best! I love cookies that have pudding in them, but had never thought to do this with an oatmeal cookie recipe and the results are fabulous!
I love oatmeal cookies! And these are perfection! So soft and delicious!
Is there a substitute for the butter flavored shortening? I’ve never bought that.
You can use just regular shortening, or you can use all butter!
The flavor was good, however they do not spread at all, had to press them down otherwise they would have been a ball. Used the old fashioned oats and it made a very stiff batter, cookie was very “Oatey” dense and chewy.
There are several factors that play into how moist cookies end up being- if mine look a little thick, I just add some milk. Maybe try that next time?
These were great! My second batch I added a few butterscotch chips. Perfecto.
So glad you liked them Kari! Great idea with the butterscotch chips- I’m going to try that. 🙂
What would be a good substitute for the butter flavored shortening?
Butter or regular shortening!
Norma, if you have never used the butter flavored Crisco for cookies you need to give it a try. It took me forever to try it and now I will use nothing but that! They turn out perfect every time. They never spread or run, beautiful golden edges with moist middles!
I too love the butter flavored Crisco Brenda! It adds a lovely texture to cookies. I like to use half and half most often.
You never say what the quantity is for the recipe. Would help to know ahead of time. Am baking these for a sailor about to deploy from Japan back to US, and hope there’s enough for him to share with his shipmates!
Yes- 3.5 dozen. I hope everyone enjoys them!
Sorry, looked at recipe again and see that it yields 3.5 dozen. Thank you!
I tried the oatmeal raisin cookies with pudding they were wonderful I was wondering if anyone had tried using butterscotch pudding instead of the vanilla?
I haven’t tried using butterscotch pudding Margaret, but it sounds amazing! Let me know how it tastes!
I’ve made cookies using a pudding mix before but I’ve never seen it done with an oatmeal cookie. It sounds delicious. You certainly are wise in hydrating your raisins — it’s horrible biting into a cookie with raisins and they are as hard as pebbles. Love the spices.
Oatmeal raisin are my favorite cookies! I rarely make my own. I want to give it a shot. I can’t wait to try this recipe!
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!
I’m so glad you liked them Stephanie!!