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  • 1 Cup Butter
  • 1 Cup Sugar
  • 1 Cup Brown Sugar
  • 2 Eggs
  • 1 Teaspoon Vanilla Extract
  • 1 1/2 Cup Flour
  • 2 Teaspoons Cinnamon
  • 2 Teaspoons Allspice
  • 2 Teaspoons Cloves
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Baking Soda
  • 3 Cups Quick Cooking Oats
  • 1 Cup Raisins/Walnuts

Oatmeal Cookie Recipe – “Dad’s” Copycat

A copycat recipe of the classic and famous oatmeal cookies.

2 hours, 45 minutes

Serves: 36


This spicy cookie tastes great and will get your kitchen smelling yummy!

Dad's Oatmeal Cookie Recipe Ingredients

So, when I found this oatmeal cookie recipe I was excited to try it as I love a good oatmeal cookie recipe. Since Grandma had written “Dad’s Oatmeal Cookies” across the top, I was assuming this was her dad’s favorite recipe. With a clear family connection I wanted to make them right away. Then, when I mentioned it to Mom, she informed me that “Dad’s” is a brand of cookie ( and these are a copycat of theirs. But, oh boy, is it a good one!

This recipe is really quite simple to make. I would definitely recommend fresh ground allspice and cloves if you can. (Plus, keeping the whole spice, pre-ground, in your cupboard make it last a lot longer.) The only tricky thing I ran into is that Mom said these were quite a bit taller than usual. Grandma notes to flatten them slightly, but I think I’d flatten them more the next time. Just so that they’re more traditional.

This oatmeal cookie recipe went over very well with everyone that tried them. I chose to do them with raisins, but as Grandma notes, you could use walnuts instead or in addition. The great thing about oatmeal cookies is they’re perfect anytime of day! I found that they freeze well, too. But you do have to let them sit out for a minute before eating. You can’t eat them directly from the freezer like we do with chocolate chip cookies.

Dad's Oatmeal Cookie Recipe


  • Combine the butter and sugar 

    Make sure the butter is good and softened. Mix it a bit in your stand mixer or with your handheld. Then add in both the sugars and mix until it's good and fluffy.

  • Add Eggs 

    Add the eggs, one at a time. I like to break each egg into a separate bowl to double check there are no shells before adding to the mix. Make sure each is fully combined before adding the next or moving to the next step.

  • Add Dry Ingredients 

    Combine these dry ingredients: Flour, Cinnamon, Allspice, Cloves, Salt, Baking Soda in a separate bowl. Add a quarter cup at a time to the wet ingredients mixing slowly until each quarter cup is just combined. Once all ingredients are combined, add the Quick Cooking Oats a cup at a time, mixing slowly again each time to combine.

  • Add Raisins or Walnuts if Using 

    It's optional, but I would suggest adding a heaping cup of raisins. Again, mix slowly until just incorporated.

  • Give it a rest! 

    Cover the dough and let rest on the counter for about 2 hours.

  • Drop and Bake 

    After the dough has rested for 2 hours, drop about 1T of dough for each cookie and flatten. I flattened mine with the bottom of a glass sprayed with cooking spray to prevent sticking. Back in batches in a 375º oven for about 10 minutes. You want them to be still puffy and just starting to brown on the sides. Let cool before removing from the cooking tray.



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