Oatmeal Raisin Cookies

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

Measure raisins into small bowl; add warm water to cover and set aside. In large mixing bowl, cream butter and brown sugar together. Beat in eggs, vanilla and milk. Let stand.

In another bowl, sift together flour, salt, baking powder and baking soda. Stir into butter mixture. Then, drain raisins and add along with oats; stir well. Drop by heaping tablespoons about 3 inches apart onto cookie sheets. Bake at 350°F for 15 minutes. Allow to cool slightly in pan until firm; transfer to wire racks and cool completely.

Crème Chantilly

Whisk cream, sugar and vanilla to stiff peaks. Spread on cookies.


Oatmeal Raisin Cookies

  • 41/2 Cups California raisins
  • 1 Cup (8 ounces) butter
  • 21/4 Cups (1 pound) brown sugar
  • 21/3 (4 ounces) eggs
  • 1 Teaspoon vanilla
  • 1/2 Cup (5 ounces) milk
  • 31/2 Cups (12 ounces) pastry flour
  • 1 Teaspoon salt
  • 2 Teaspoons (1/4 ounce) baking powder
  • 13/4 Teaspoons (1/4 ounce) baking soda
  • 51/4 Cups (13 ounces) rolled oats


Crème Chantilly

  • 1 Cup (9 ounces) whipping cream
  • 1/4 Cup (1 1/4 ounces) sugar
  • 1/2 Teaspoon vanilla

Nutrition Facts Per Serving

Calories 140 (Calories from Fat 27%); Total Fat 4.5 ( Saturated Fat 2.5; Trans Fat 0; ); Cholesterol 20; Sodium 105; Potassium 158; Total Carbohydrate 24; Dietary Fiber 2; Sugars 15; Protein 2; Calcium 18; Iron 1;

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California Raisins are naturally sweet, no added sugar!