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Love, Sacrifice and Oatmeal Raisin Cookies

Love, Sacrifice and Oatmeal Raisin Cookies

October 18, 2010
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My hubby grew up on great oatmeal cookies, lovingly prepared by his grandma and his mom - Land O’Lakes’ very own test kitchens guru, Becky. And while I prefer the oatmeal cookies with chocolate chips, his very favorites are Oatmeal Raisin Cookies. In the three years we’ve been married, I have pretty much avoided making this dessert, because seriously, people! how can a young wife live up to her mother-in-law’s cooking skills when she is the director of a test kitchen?! Fortunately, Becky is a great encourager and Ryan is always willing to try whatever I attempt. And since marriage is all about sharing and sacrifice, I decided it was time to give my hubby’s favorite cookies a shot. Ryan was delighted by the treat and he even had extras to share at work!

To make your Oatmeal Raisin Cookies, begin by preheating your oven to 350 degrees F. Then cream together the brown sugar and butter.


Use a spatula to scrape the sides repeatedly so there are no butter lumps.


When the brown sugar and butter are thoroughly combined, add the eggs, water and vanilla.


When those ingredients are completely combined, add the flour, baking powder, baking soda, cinnamon and salt.

Beat together until well mixed.

Finally, use a spatula to mix in the oats and then your raisins (or other fruit or chocolate chips).

Shape the dough into balls on your cookie sheet. I used my handy little scoop from Becky.


Place cookies into the oven and bake for 9-11 minutes, until they are just starting to get brown. Then remove the cookies and let them stand for a minute to firm up.


When the cookies have cooled, it’s time to share them with the one you love!


Try these yummy, chewy Oatmeal Raisin Cookies with your honey, then rate and review the recipe online.

Come back next time when guest blogger Mallory makes a warming chili skillet supper.

Amanda is paid to write for the Land O’Lakes Recipe Buzz® Blog.

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I wanted to make my oatmeal cookies with Land O'Lakes Margarine instead of butter, but I don't see margarine as a substitute for butter. Can I substitute the margarine for the butter and get a good, crisp, brown cookie? Thanks for the help.

Posted November 21, 2012 by Judith
Test Kitchen Comment
From: mallory
Hi Judith, you can replace the butter listed in the cookie with margarine and your cookies will still turn out perfectly. Since our margarine is 80% fat (same as butter), the cookies will turn out exactly the same. Hope this helps! Happy baking.
Posted November 21, 2012

I agree with your husband. My memories are of my grandmother making these drop cookies nearly every week. She used the recipe to teach every grandchild how to begin their baking careers. We have family photos of her with 3 or 4 three-four year olds, each of us covered with flour but obviously very happy. She had raised 8 children of her own as well as several nieces and nephews-teaching them how to work in the kitchen was something she did automatically. No one has ever regretted her lessons. In fact many of us have gone on to catering and/or owned and operated restaurants of our own. Oatmeal Raisin Cookies are really looked on with great fondness in our family's heart. They are a very tasty basis for communication between the generations.

Posted November 12, 2011 by Jean C.