Our Growers Favorite Oatmeal Raisin Cookies

The perfect oatmeal-raisin cookie from our own California raisin growers.
  • Yields 40 cookies
  • Details


    • 2 cups butter, softened
    • 2 cups white sugar
    • 1 cup light brown sugar
    • 2 teaspoons vanilla
    • 2 large eggs
    • 3 cups all-purpose flour
    • 2 teaspoons baking soda
    • 2 teaspoons cinnamon
    • 3 cups rolled oats
    • 2 cups California raisins
    • 2 cups pecan halves


    Preheat oven to 350°F. Grease cookie sheets or line with parchment paper; set aside.

    In a large bowl, cream butter, sugars and vanilla together until light and fluffy and sugar is completely dissolved. Add eggs, one at a time, beating well with each addition. Combine flour, baking soda and cinnamon; mix well and gradually stir into creamed mixture. Fold in rolled oats, raisins and pecans. Drop by rounded tablespoonfuls onto prepared cookie sheets. Bake for 12 to 15 minutes in preheated oven at 350°F. Remove cookies to a wire rack and cool completely.

    Nutrition Facts Per Serving

    Calories 260 (45% from fat); Total Fat 14g (sat 6g, mono 5g, poly 1g, trans 0g ); Cholesterol 35mg; Protein 3g; Carbohydrate 34g; (Dietary Fiber 2g; Sugars 21g; ); Iron 1mg; Sodium 160mg; Calcium 19mg; Potassium 140mg

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    4 Responses

    1. Q5rancher says:

      I love this cookie but mine don’t look like your picture because they run and become thinner. Even though cooked perfectly, they look like they are not done. I am considering reducing the butter by 1/2 cup to try to correct the problem but I love the buttery flavor.
      What am I doing wrong? Allowing the butter to become too soft? Mixing/beating too long? Help!

    2. Melinda says:

      When we have made these cookies, the dough is usually thick because of the flour, oats, raisins, and pecans. The rule of thumb for cookie baking is to keep the amount of fat and sugar used relatively equal. And, in this recipe, it calls for 3 cups sugar to 2 cups butter which means the dough should not be runny. Did you melt the 2 cups butter or just let it sit to room temperature? That could make a difference. Good luck and let us know!

    3. Q5rancher says:

      I let the butter sit to soften but not too soft. I am using unsalted butter. Should I be using salted? Perhaps I am beating the butter and sugars a bit too long. I think the recipe needs a bit of salt but it is still my favorite ranch cookie, containing all the best flavors a cookie can have.

    4. Melinda says:

      I am glad you like. When I bake them, I use salted. Perhaps I will try the recipe again this weekend and let you know. CA Raisins.

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