Grandma’s Oatmeal Raisin Cookies


One of Hub’s favorite cookies is oatmeal raisin.  When I make them, I always use my grandma’s recipe, which I realized I never shared.

My sweet grandma passed away this past September, so it was so nice to make a recipe written in her handwriting.

This is one of those no changes needed recipes (except that I used butter instead of the crisco she used…but she noted that her original recipe called for butter!)  The cookies are just perfect.

I decided to share these in conjunction with this month’s Cook the Books Club pick, Family Tree.   The story follows Annie as he regains her strength and memory as she recovers from a tragic accident.  

Here’s my GoodReads review:

Family Tree (Switchback, Vermont, #1)
Family Tree by Susan Wiggs
My rating: 3 of 5 stars

While a bit on the predictable side and hokey at times, this was an enjoyable read. It follows Annie through 2 timelines, before and after her accident as remembers her past and recovers from her accident.

I ended up knocking a star because the blurb promised a grandmother's cookbook and an old mystery...and neither ever materialized - it was very odd. Instead, the main character grappled with her grandmother's death and other trauma through cooking and she slowly unraveled her past as she recovered from amnesia.

View all my reviews

Through it all, her family is there for her, especially memories of her grandmother.  It seemed like the perfect recipe to share!

Recipe note:

-I’ve noticed several of my grandma’s older recipes call for “soured cream”, which I believe is adding a small amount of acid (vinegar or lemon juice) to milk or cream until it curdles.  Knowing this and knowing that soured cream is also a substitute for buttermilk, I have also successfully used buttermilk in place of the sour cream in this recipe.

-Make sure to plump the raisins before using.  Place the raisins in a bowl of water to soak for 1 hour, then drain before using.  If you don’t have an hour, place the raisins and water in the microwave for 2 minutes, then cool, drain, and use.

Grandma’s Oatmeal Raisin Cookies

1 cup sugar

½ cup butter, softened

½ cup sour cream (see note)

3 eggs

1 teaspoon baking soda

1 teaspoon cinnamon

2 cups oats

1 ¾ cup flour

Pinch of salt

1 cup raisins (see note)

Preheat oven to 375 degrees F and line baking sheets with parchment or silicone mats.

Place the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and beat until light and fluffy.  Add the sour cream and eggs and beat until combined.

Add the baking soda, cinnamon, oats, flour, and salt.  Stir until mixed.  Add the plumped raisins and stir until combined.

Scoop onto the prepared baking sheets.  Bake in the preheated oven for 11-13 minutes or until lightly browned.  Cool and store in an airtight container.

Makes about 40 cookies.