Buttery Amish Oatmeal Raisin Cookies

There’s something special about the smell of oatmeal cookies baking in the oven. It takes me right back to childhood, when my neighbor Mrs. Miller would bring over a plate of her famous Amish oatmeal raisin cookies. Those cookies were nothing like the store-bought ones – they were thick, chewy, and packed with plump raisins that practically melted in your mouth.

I’ve been trying to recreate those cookies for years. I’ve tested dozens of recipes, tweaking ingredients and baking times until I finally cracked the code. The secret isn’t just in the oats or the spices – it’s in the technique that’s been passed down through Amish families for generations.

These cookies are perfect for any occasion. Pack them in lunchboxes, serve them with afternoon tea, or just keep a batch on hand for when you need something sweet. Trust me, once you try this recipe, you’ll never go back to the thin, crispy versions again.

What Kind of Oats Should I Use?

This recipe calls for both quick oats and old-fashioned rolled oats, which gives these cookies their perfect texture. The quick oats break down more during baking and help bind everything together, while the old-fashioned oats keep their shape and give you those satisfying chewy bits. If you only have one type on hand, you can use all old-fashioned oats for a chewier cookie, or all quick oats for a softer texture. Just avoid using instant oats, as they’ll turn mushy and won’t give you the hearty oatmeal cookie experience you’re looking for.

Options for Substitutions

These cookies are pretty forgiving when it comes to swaps, so here’s what you can change up:

• Crisco shortening: If you don’t have shortening, you can replace it with an equal amount of butter (so you’d use 1 full cup of butter total). Your cookies will be slightly more tender and have a richer flavor.
• Quick oats and old-fashioned oats: You can use all quick oats or all old-fashioned oats if that’s what you have – just use 3 cups total. Old-fashioned oats will give you more texture, while quick oats make softer cookies.
• Raisins: Swap these out for dried cranberries, chopped dates, mini chocolate chips, or butterscotch chips. You can even mix and match different add-ins.
• Pecans: Walnuts, almonds, or even sunflower seeds work great here. Or skip the nuts entirely if you prefer or have allergies.
• Brown sugar: In a pinch, you can make your own by mixing 1 cup white sugar with 1 tablespoon molasses, or just use all white sugar (though you’ll lose some of that rich molasses flavor).
• All-purpose flour: You can substitute with whole wheat flour for a heartier texture, but use about 1/4 cup less since whole wheat absorbs more liquid.

Watch Out for These Mistakes While Baking

The biggest mistake people make with oatmeal cookies is overbaking them – they might look underdone when you pull them out, but they’ll continue cooking on the hot pan and firm up as they cool, so remove them when the edges are just set and the centers still look slightly soft.

Another common error is not properly measuring your oats – since this recipe calls for both quick oats and old-fashioned oats, make sure you’re using the right type for each measurement, as mixing them up can affect the texture.

To prevent flat, spread-out cookies, avoid overmixing your dough once you add the flour, and make sure your butter and shortening are softened but not melted – they should give slightly when pressed but still hold their shape.

For the best results, let your dough rest in the fridge for about 30 minutes before baking, which helps the cookies hold their shape better and prevents excessive spreading.

What to Serve With Amish Oatmeal Raisin Cookies?

These hearty cookies are perfect on their own, but they really shine when paired with a cold glass of milk for dunking. I love serving them alongside a warm cup of coffee or tea, especially during the afternoon when you need a little pick-me-up. They also make a great addition to any dessert spread at potlucks or family gatherings, and kids absolutely love finding them in their lunchboxes. For a cozy evening treat, try warming one up slightly and serving it with a scoop of vanilla ice cream on the side.

Storage Instructions

Keep Fresh: These Amish oatmeal raisin cookies stay soft and chewy when stored in an airtight container at room temperature for up to a week. I like to toss a slice of bread in the container to help keep them extra soft – it’s an old trick that really works!

Freeze: You can freeze the baked cookies in a freezer-safe container for up to 3 months, or freeze the cookie dough balls on a baking sheet before transferring to freezer bags. The dough balls can go straight from freezer to oven – just add an extra minute or two to the baking time.

Make Ahead: The cookie dough can be made up to 2 days ahead and stored covered in the refrigerator. Let it come to room temperature before scooping and baking. This actually helps the flavors meld together and makes the cookies even more delicious!

Preparation Time	15-20 minutes
Cooking Time	9-10 minutes
Total Time	24-30 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3900-4200
• Protein: 48-58 g
• Fat: 180-200 g
• Carbohydrates: 540-580 g

Ingredients

For the dough:

• 1/2 cup unsalted butter (room temperature, about 70°F)
• 1 cup light brown sugar (packed well for accurate measure)
• 1 1/2 cups all-purpose flour
• 2 large eggs
• 1 tsp salt
• 1 tbsp vanilla extract
• 1/2 cup shortening
• 3/4 cup granulated sugar
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp baking powder

For the add-ins:

• 1 cup old-fashioned oats (adds a nice chewy texture)
• 2 cups quick-cooking oats
• 1 to 1 1/2 cups raisins
• 3/4 to 1 cup chopped pecans

Step 1: Preheat the Oven and Prepare Baking Pans

Preheat your oven to 350°F (175°C) and grease your baking pans or line them with parchment paper to prevent the cookies from sticking.

Step 2: Cream the Butter, Shortening, and Sugars

• 1/2 cup unsalted butter, room temperature (1 stick)
• 1/2 cup Crisco shortening
• 3/4 cup granulated sugar
• 1 cup light brown sugar

In a large mixing bowl, combine the room temperature unsalted butter, Crisco shortening, granulated sugar, and light brown sugar.

Beat with an electric mixer or by hand until the mixture is light, creamy, and well blended.

This creates a fluffy base for your cookies.

Step 3: Add Eggs and Vanilla

• 2 large eggs
• 1 tbsp vanilla extract

Add the eggs and vanilla extract to the creamed mixture.

Continue mixing until the eggs and vanilla are fully incorporated and the mixture looks smooth.

Step 4: Combine Dry Ingredients Separately

• 1 1/2 cups all-purpose flour
• 1 tsp salt
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp ground cinnamon (optional)

In a separate bowl, whisk together the all-purpose flour, salt, baking soda, baking powder, and (if using) ground cinnamon.

Make sure these dry ingredients are thoroughly combined before adding them to the wet mixture.

Step 5: Mix Wet and Dry Ingredients

• creamed butter, shortening, and sugars with eggs and vanilla (from Steps 2 & 3)
• combined dry ingredients (from Step 4)

Gradually add the bowl of dry ingredients to your creamed mixture, mixing only until just combined.

Avoid over-mixing to keep the cookies tender.

Step 6: Stir in Oats, Raisins, and Pecans

• 2 cups quick-cooking oats
• 1 cup old-fashioned oats
• 1 to 1 1/2 cups raisins
• 3/4 to 1 cup chopped pecans

Gently fold in the quick-cooking oats, old-fashioned oats, raisins, and chopped pecans using a spatula or wooden spoon.

Make sure these add-ins are evenly distributed throughout the dough.

I like to use both types of oats for a chewier texture, and if I want extra crunch, I go for the full amount of pecans.

Step 7: Scoop, Bake, and Cool the Cookies

• cookie dough with oats, raisins, and pecans (from Step 6)

Drop spoonfuls of the cookie dough onto your prepared baking pans, spacing them about 2 inches apart.

Bake in the preheated oven for 9 to 10 minutes, or until the cookies are very lightly browned around the edges.

Be careful not to overbake unless you prefer crunchy cookies.

Once baked, transfer the cookies to a wire rack to cool completely.

After cooling, store them in an airtight container to preserve their freshness.