Prep and Cook Time: about 1 1/2 hours. Notes: You can store these crunchy oatmeal-raisin cookies airtight for up to 3 days.

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Credit: Quentin Bacon

Recipe Summary

Makes about 65 cookies


Ingredient Checklist


Instructions Checklist
  • In a bowl, with an electric mixer on medium speed, beat butter and sugar until smooth. Beat in egg.

  • In another bowl, mix flour, baking soda, and oats. Stir or beat into butter mixture until well blended. Stir in raisins.

  • Divide dough into seven equal portions. Pinch each portion into a 12-inch-long rope and evenly space two or three ropes across buttered or cooking parchment-lined 12- by 15-inch baking sheets. Flatten ropes to make 2-inch-wide strips.

  • Bake in a 350° oven until strips are lightly browned, about 10 minutes; if baking more than one pan at a time, switch pan positions halfway through baking.

  • Let strips cool on sheets for about 2 minutes, then cut diagonally into 1-inch-wide pieces. Let cool completely on sheets.

  • Note: Nutritional analysis is per cookie.

Nutrition Facts

77 calories; calories from fat 35%; protein 0.9g; fat 3g; saturated fat 1.8g; carbohydrates 12g; fiber 0.5g; sodium 69mg; cholesterol 11mg.