Sun-Maid Oatmeal Raisin Cookies
Adapted from the original Sun-Maid Sun-Maid Natural California Raisins packaging. Back of the Bag is not affiliated with Sun-Maid.
"The timeless standard for chewy oatmeal cookies."
Static recipe archive saved October 5, 2026. Sign-in and saved favorites are paused; existing account data is retained.
The Story
For decades, this recipe appeared on the back of the iconic red Sun-Maid raisin boxes. It became a staple of American baking to encourage home cooks to use raisins as a natural sweetener and texture enhancer in lunchbox snacks.
Ingredients
- 1 cup butter, softened
- 1 cup firmly packed brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 cups oats (quick or old-fashioned, uncooked)
- 1 1/2 cups Sun-Maid Natural Raisins
Directions
- 1
Heat oven to 350°F.
- 2
Beat butter and sugars until creamy.
- 3
Add eggs and vanilla; beat well.
- 4
Add combined flour, baking soda, cinnamon and salt; mix well.
- 5
Stir in oats and raisins.
- 6
Drop by rounded tablespoonfuls onto ungreased cookie sheets.
- 7
Bake 10 to 12 minutes or until golden brown.
- 8
Cool 1 minute on cookie sheet; remove to wire rack.