Old Fashion Oatmeal Raisin Cookies

I used this recipe from MATHER, omitting the zucchini and adding the raisins instead. 

I may be a bit old-fashioned, but I genuinely believe that oatmeal raisin cookies rank among the finest desserts one could ever enjoy. These delightful treats have wonderfully soft, chewy centers that contrast with buttery, golden-brown edges that add a touch of richness. Each bite has just the right hint of cinnamon, enhancing the overall flavor without overpowering the other ingredients. 

 

What I love most about oatmeal raisin cookies is their versatility; made with wholesome oats and sweet, juicy raisins, they offer a delightful sense of indulgence while still being suitable for breakfast. Whether enjoyed with a steaming cup of coffee in the morning or as an afternoon snack, these cookies provide a delightful combination of taste and texture that keeps me coming back for more. Overall, they strike an exquisite balance between comforting familiarity and timeless appeal.

Ingredients

1 1/2 cups all-purpose flour

1 tsp. baking soda

1 tsp. ground cinnamon

1 tsp. kosher salt

1 cup (2 sticks) salted butter, at room temperature (infused unsalted butter, 2 tablespoons shifted)

1 cup packed light brown sugar

1/2 cup Molasses

1/2 cup granulated sugar

2 tsp. vanilla bean paste or vanilla extract

2 large eggs

3 cups old-fashioned rolled oats (grind with a coffee grinder for flour consistency)

1 cup raisins

Get ready to enjoy delicious homemade cookies without spending all day in the kitchen! This quick and easy recipe lets you bake some now and freeze the extra dough for warm treats anytime. They're sure to be a hit at church potlucks or bake sales! These delightful, chewy cookies are inspired by my beloved brown sugar oatmeal cookies, so if you love oatmeal raisin cookies, you'll definitely want to try these too! Enjoy every bite!

Do you need a stand mixer to make these cookies?

No, a hand mixer works perfectly for this cookie recipe. If you don't have an electric mixer, you can still make these cookies by mixing by hand. Just make sure your butter is at room temperature so the dough mixes easily.

How do you make oatmeal raisin cookies soft and chewy?

Brown sugar and oats help make oatmeal raisin cookies soft and chewy, but the key is not overbaking. Remove the cookies when the edges are lightly golden, and the centers still look slightly soft. They'll continue to set as they cool.

What kind of oats are best for oatmeal raisin cookies?

Use old-fashioned rolled oats for that signature chewy texture. Instant oats are finer and more processed than old-fashioned oats, so they absorb more moisture and can leave your cookies dry. Avoid steel-cut oats, too—they're too coarse and won't soften properly as the cookies bake. Rolled oats give the cookies that perfect bite and help hold everything together.

Can you add nuts to oatmeal raisin cookies?

Absolutely! Walnuts or pecans add a delicious crunch. Use 1/2 cup and fold them in with the oats and raisins in step 3.

Do you have to chill oatmeal raisin cookie dough?

Nope! There's no need to chill this dough—you can scoop and bake it right away. The dough is thick enough to keep the cookies from spreading too much, making this recipe especially quick and easy.

How do you freeze oatmeal raisin cookie dough?

Scoop the dough into balls, place them on a parchment-lined baking sheet, then freeze until solid. Transfer the firm dough balls to a zip-top bag and freeze them for up to 3 months. You can bake the dough from frozen—just add a few minutes to the bake time, as needed, until they're golden brown.

What's the best way to store oatmeal raisin cookies?

Store baked oatmeal raisin cookies in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.

Directions

1. Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.

2. In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.

3. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, brown sugar, and granulated sugar on medium-high speed until fluffy, 3 to 5 minutes. Beat in the vanilla. Add the eggs one at a time, beating after each addition and scraping down the sides as needed. Reduce the speed to low and gradually add the flour mixture, mixing just until combined. Fold in the oats and raisins by hand with a rubber spatula.

4. Scoop half the dough into roughly 1 1/2-tablespoon balls and place on the prepared baking sheets 2 inches apart. Bake for 10 to 12 minutes, until golden brown.

5. Let cool for 5 minutes on the baking sheets, then transfer to a wire rack to cool completely. Let the baking sheets cool, then repeat with the remaining cookie dough.

Reference:

 https://www.thepioneerwoman.com/about/a32672345/about-us/

https://www.mather.com/about-us

Chicken Empanadas

Reposted, updated December 21, 2025 / By Holly Erickson & Natalie Mortimer

Meaty Little Pockets of Delicious.

Tender, juicy shredded chicken, onions, peppers, and garlic make a hearty, savory filling for our easy chicken empanada recipe. I got a head start on these because I used leftover buffalo chicken dip from my granddaughter's party. 

Loaded with shredded chicken, onions, peppers, and garlic, these chicken empanadas are fast favorites. A hearty, meaty, Argentinian-inspired chicken-and-veggie filling tucked into a buttery baked crust, chicken empanadas are a hand-held party food/dinner food / anytime treat the whole family will love. Be sure to check out our Best Shredded Chicken Recipes for more inspiration! If you're more of a beef person, try our Beef Empanadas! And for an even easier weeknight chicken, try our chicken tinga!

Argentinian Chicken Empanada Ingredients—Simplicity is Key.

Our chicken empanada filling uses simple ingredients and bold flavors. Nothing out of the ordinary—in fact, you might already have all of these on hand! In addition to some olive oil and salt, here's what you'll need:

Shredded Chicken Breast, or use leftover Poached Chicken or Roast Chicken

Onion

Bell peppers

Garlic

Cilantro

Chicken bouillon

Tomato paste

Onion powder

Garlic powder

Egg

Options for Your Chicken Empanada Dough

One of the biggest barriers to making empanadas at home is the question of dough. But it doesn't need to be! We've got three—yep, THREE!—great options, and they're all pretty easy.

Goya empanada dough shell. If you can find it, this frozen empanada dough is a great store-bought option.

Store-bought pie crust. A bit of a cheat, but it works!

Homemade empanada dough. Homemade is always best—if you've got the time, try our homemade empanada dough recipe.

How to Make Chicken Empanadas

Now that you know how easy the empanada dough is, it's time to try your hand at these delicious Argentinian chicken empanadas! Baked chicken empanadas are a cozy, comforting meal, and (bonus) they're actually kind of fun to make, too! Here's how it's done:

Make the chicken empanada filling. Start with peppers and onions in a Large skillet, then add garlic, cilantro, shredded cooked chicken, bouillon, tomato paste, onion powder, and garlic powder. Let the whole pan simmer and infuse the shredded chicken and veggie filling with fragrance and flavor.

Roll out the dough.

Fill the empanadas! Don't overfill—we recommend about 1/3 cup of filling per 6-inch dish of empanada dough.

Seal the empanadas! Egg wash with a Pastry brush, and use the tines of a fork to firmly press the edges closed.

Bake the empanadas on a Baking sheet at 375°F for 35 minutes.

EAT the empanadas! The best part! OR, you can eat a few and freeze the rest for later. They freeze beautifully.

How to Store + Tips

Make ahead and freeze. Prepare the empanadas as directed. Let the empanadas cool completely, then place them in a freezer bag or airtight container in a single layer. Store frozen for up to 6 months. When ready to bake, thaw the empanadas at room temperature for 30 minutes. Preheat the oven to 400°F and bake the empanadas on a lined baking sheet for 20 minutes.

Make the filling ahead of time! Follow the recipe through step 3, then refrigerate in an airtight container for up to 4 days or freeze for up to 3 months. When you're ready to make the empanadas, pick up at step 4! (If you freeze, thaw the filling first!)

Chicken empanadas dipped in sauce! We love dipping these babies into: Burger Sauce, Romesco Sauce, Homemade BBQ Sauce, sour cream, or even homemade Ranch Dressing. Don't knock it till you try it!