This Crisco oatmeal raisin cookie recipe has a soft chewy centers and a rich buttery taste (even though they're made with Crisco). In just about 30 minutes, including baking, you can have a delicious batch of oatmeal cookies. Not a fan of raisins? No problem, you can easily swap out the raisins for chocolate chips or other tasty mix-ins.
These chewy oatmeal cookies are great for any time of year as oatmeal cookies are a classic. This recipe has a hint of cinnamon in it which gives them a nice flavor that reminds me of fall.
This recipe was inspired by my Crisco chocolate chip cookies. I love using shortening in cookies as it gives a nice thick and flavorful texture, so I wanted to make another recipe that featured it!
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Ingredients
- Old-Fashioned Oats
- All-Purpose Flour
- Baking Soda
- Sea Salt
- Ground Cinnamon
- Shortening (Ideally Butter Flavored)
- Granulated Sugar
- Light Brown Sugar
- Egg
- Vanilla Extract
- Raisins
See recipe card for quantities.
Instructions
Preheat the oven to 350 degrees and line your baking sheet with parchment paper or silicone mats. I love using silicone mats because they distribute the heat to the cookie evenly.
This recipe makes approximately 20-24 cookies depending on how large or small you make them. However, it's easy to do a double batch of these if you need more!
In a medium bowl, combine flour, oats, baking soda, sea salt, and ground cinnamon. Using a whisk, mix the dry ingredients well until everything is well combined. Set aside for now.
Combine butter flavor Crisco, white sugar, and brown sugar in a large bowl. Beat shortening and sugars at high speed with an electric mixer (either with a hand mixer or a stand mixer with the paddle attachment). Mix until it's well combined, fluffy, and light yellow in color.
Add in the egg and vanilla and continue beating, this time on medium speed. When combined the mixture will look smooth and somewhat runny.
From here, slowly add the dry ingredients to the wet ingredients, about ½ a cup at a time. Beat at low speed between each addition. Scrape the sides of a bowl with a spatula to make sure all of the flour/oat mixture has been mixed in. Now, add in the cup of raisins and gently stir with a wooden spoon or large spatula until they are evenly dispersed throughout the dough.
Drop heaping tablespoons (I fill this cookie scoop with a heaping amount of dough) onto the lined cookie sheets. If you are using a food scale, approximately 30-gram cookie dough balls will work.
Bake in the oven for 8-10 minutes. When complete, the cookies may appear SLIGHTLY doughy (but if the entire top of the cookie still looks uncooked, put them back in the oven for another minute and check again). Once removed from the oven, allow the cookies to come to solidify on the cookie sheet for at least 5-10 minutes until they are set. Allow them to come to room temperature on a cooling rack.
Substitutions
Crisco: You can substitute butter for Crisco 1:1 for this recipe. When I tested out butter, the cookies turned out slightly thinner and with a denser texture. Though still delicious, I do highly recommend using shortening in this recipe. If you prefer a more crispy cookie, butter is the choice for you!
Old Fashioned Oats: This recipe was created using Old-Fashioned Oats, which cook much slower than instant oats. Additionally, quick oats may dry out your cookies more than old-fashioned. While the recipe will work if you only have quick oats, the recipe will not necessarily come out exactly the same. Substitute with caution!
Cinnamon: You can omit the cinnamon if you don't have any or if it is a flavor that you do not enjoy. Personally, I love the flavor combination of cinnamon and oats as it reminds me of a nice fresh bowl of oatmeal. However, it's not an integral part of this recipe.
Variations
If you aren't a fan of raisins, there are so many great options to substitute. Some ideas would be chocolate chips, white chocolate chips, peanut butter chips, M&Ms, butterscotch chips, or even other dried fruit such as golden raisins or dried cranberries. I also really like oatmeal cookies without any additions, they have great flavor on their own too!
See this flourless chocolate chip cookie that is made with oats!
Storage
Keep these cookies for up to a week in an airtight container. To store for longer, freeze them in plastic wrap in an airtight freezer bag for up to 3 months.
FAQ
It depends on your taste and texture preferences. Butter cookies tend to make a flatter and more crispy cookie while shortening tends to create taller, softer cookies.
Make sure you measure ingredients properly, especially the oats and flour as those are the ingredients that could be the culprit for dry cookie dough. When measuring flour, spoon the flour into the measuring cup, then use a knife or other flat object and level off the excess flour. Measure oats in the same manner.
Related
Looking for other recipes like this? Try these:
Looking to Learn About Cookie Decorating?
Crisco Oatmeal Raisin Cookies
Ingredients
- 1½ Cup Old Fashioned Oats
- ¾ Cup All-Purpose Flour
- ½ teaspoon Baking Soda
- ½ teaspoon Sea Salt
- ½ teaspoon Ground Cinnamon
- ½ Cup Shortening (preferably Butter flavored)
- ⅓ Cup Granulated Sugar
- ¼ Cup Light Brown Sugar (packed)
- 1 Egg
- 1 teaspoon Vanilla Extract
- 1 Cup Raisins
Instructions
- Pre-heat oven to 350 degrees. Line a cookie sheet with parchment paper or silicone mats.
- In a medium bowl, mix the oats, flour, baking soda, salt, and ground cinnamon. Whisk well until fully mixed together.
- In a large mixing bowl with an electric mixer, beat the Crisco shortening, granulated sugar, and brown sugar on high speed until well combined.
- Add the egg and vanilla extract and beat on medium speed with an electric mixer. It will look thin and somewhat runny at this time.
- Slowly add the dry ingredients, mixing on low speed in between each addition.
- Stir in the raisins by hand until evenly dispersed throughout the dough.
- With a cookie scoop, make cookie dough balls that are 1 heaping tablespoon or about 30g. Add the to your cookie sheet with approximately 2" spaing between each cookie.
- Bake for 10 -12 minutes until the bottom edges are golden brown.
- Allow the cookies to cool on the baking sheet and transfer to a wire rack to cool completely.
