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Recipe: Mom's Oatmeal Raisin Cookies

Kathleen Flinn
Cooking the raisins helped to soften them. Makes 1 dozen large cookies or 24 small ones, depending on how you shape them.
Course Baking
Cuisine American


  • 2 cups 360 g raisins
  • 1 cup 250 ml water
  • 1/2 pound 225 g unsalted butter
  • 2 cups 400 g sugar
  • 2 teaspoons 10 ml ground cinnamon
  • 1 teaspoon 5 ml salt
  • 4 large eggs beaten
  • 3 cups 285 g old-fashioned oatmea
  • 3 cups 420 g all-purpose flour
  • 2 teaspoons 10 ml baking sod
  • 1 cup 100 g chopped walnuts (optional)


  • Put the raisins and water in a large skillet. Cook slowly over low heat until tender, about 15 minutes.
  • Remove the raisins from the heat. Add the butter and let it melt through. Add the sugar, cinnamon, and salt and mix thoroughly. It will be a thick-liquid. Cool to lukewarm.
  • While the raisin mixture is cooling, preheat the oven to to 350°F (177°C). Line a cookie sheet with parchment paper or a nonstick silicone liner. (If you make large cookies, you may need to do 2 batches.)
  • Add the eggs to the raisin mixture. Mix the oatmeal, flour, and baking soda in a large bowl until well blended. Add to the raisin mixture. Blend well. Stir in the walnuts if using.
  • Drop by teaspoonfuls for small cookies or use a tablespoon for larger cookies, leaving about 1/2 inch between spoonfuls as the cookies will spread during baking.uncooked cookies on baking tray
  • Bake according to cookie size, about 10 minutes for small ones and up to 18 minutes for larger ones. Let cool briefly before serving. Store in airtight container.