Mormor’s Chewy Oatmeal Raisin Cookies
Soft, chewy oatmeal raisin cookies!
There are two cookies that I make all the time– my salted tahini chocolate chip cookies along with these oatmeal raisin cookies.
These cookies are named after my grandmother, my beloved Mormor, who had these oatmeal raisin cookies as her signature cookie. I fondly remember getting them in care packages as a freshman at college… and I also remember eating most of them during the weekend that I received them!
They are spiced, chewy and full of plump raisins and walnuts. If you like oatmeal raisin cookies, then you’ve gotta try these!
Ingredient Notes
There are a few ingredients in these cookies, but they all combine to make the most epic oatmeal raisin cookies! A few things to consider, along with substitution notes.
- Instant Rolled Oats: I much prefer the texture of instant oats than I am on rolled oats. You can substitute rolled oats, but not steel cut or Irish oats for these oatmeal cookies.
- Raisins: Obviously! The secret is soaking the raisins with water first to add in extra hydration — no dry raisins!
- Spices: The cloves are the secret! I know it seems like a lot. If you are hesitant, you can start with 1/4 teaspoon and taste but I recommend doing the full 1/2 teaspoon.
- Apple Butter: Another secret! You can sub in applesauce, but if you have apple butter then I highly recommend using it. The apple butter adds another layer of spice and makes for chewier, softer cookies.
- Walnuts: You can omit the walnuts if you want these to be nut-free.
How to Make These Oatmeal Raisin Cookies
Toast the Walnuts and Oats
Add the oats and walnuts to a baking sheet and toast until golden.
Plump the Raisins
Cook the raisins with water until plumped, then drain
Beat the Wet Ingredients and Sift together the Dry
Beat together the wet ingredients: sugar, apple butter, eggs, and oil. Sift together the flour, spices, baking soda and baking powder.
Combine together
Combine together, then fold in the raisins and toasted oats and walnuts.
Bake
Drop batter by rounded teaspoon onto a baking sheet and bake until golden brown, about 8 minutes.
Tips for Success
There are a few secrets to making the best oatmeal raisin cookies! First is using apple butter! Most cookies use applesauce, but the apple butter is what makes these cookies spiced and moist. So good.
Next, plump the raisins with water before adding them to the batter. No dry raisins here! The result is perfectly soft raisins in every bite.
Lastly, make sure to use all the spices listed– cinnamon and close. The cloves give added warmth to the cookies and, along with the apple butter, make for the best oatmeal raisin cookies.
More Cookie Recipes
- Vegan Chocolate Chip Cookies
- Chai Vegan Sugar Cookies
- Peppermint Meltaway Cookies
- Lemon Crinkle Cookies
- Vegan Molasses Cookies
If you make these oatmeal raisin cookies, make sure to come back to leave a rating and a comment. Your feedback helps other readers, and seeing you make my recipes makes my day!
Mormor’s Oatmeal Raisin Cookies
Ingredients
- 3 cups instant rolled oats
- 1/2 cup finely chopped walnuts
- 1 cup raisins
- 1 1/4 cup sugar
- 1/2 cup apple butter
- 2 large eggs
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground cloves
Instructions
- Preheat oven to 375°F.
- Spread the oats and walnuts together on an ungreased baking sheet for 5 to 7 minutes, or until lightly browned and set aside.
- In a small saucepan, combine the raisins and 1 cup water. Bring to a simmer over low heat and cook until the raisins are plumped about 10 minutes. Drain, discard the liquid, and set aside.
- In a large mixing bowl, beat the sugar, apple butter, eggs, oil, and vanilla with an electric mixer until light and fluffy, about 5 minutes.
- In another bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, and cloves. Stir the flour mixture into the apple butter mixture with a spoon.
- Stir in the reserved oats, nuts, and raisins, and mix well.
- Drop by rounded teaspoonfuls, about 2 inches apart on baking sheets. Bake 8 to 10 minutes, or until lightly browned but still slightly soft. Once cool to the touch, transfer to a cooling rack to cool.