There’s something timeless about a warm batch of oatmeal raisin cookies. Soft, chewy, and packed with sweet raisins and hearty oats, these cookies offer pure comfort in every bite. Whether you grew up baking them or are trying them for the first time, this oatmeal raisin cookie recipe is easy to follow and full of classic flavor. Perfect for lunchboxes, afternoon snacks, or cozy nights in, these cookies strike the ideal balance of texture and sweetness.
Table of Contents
Ingredients
Here’s everything you need to make soft and chewy oatmeal raisin cookies at home. Use room temperature ingredients for best results, and don’t skip the chilling step if you want thicker cookies.
Dry Ingredients:
• 1 ½ cups all-purpose flour – forms the structure of the cookies
• 1 tsp baking soda – helps the cookies rise evenly
• ½ tsp salt – balances sweetness and enhances flavor
• 1 tsp ground cinnamon – adds warm, cozy depth
Wet Ingredients:
• 1 cup unsalted butter, softened – provides richness and a chewy texture
• ¾ cup brown sugar (light or dark) – keeps the cookies soft and adds moisture
• ½ cup granulated sugar – balances the brown sugar with light sweetness
• 2 large eggs – bind the dough and add structure
• 2 tsp vanilla extract – enhances overall flavor
Mix-Ins:
• 3 cups old-fashioned rolled oats – give the cookies a hearty chew
• 1 ½ cups raisins – add natural sweetness and texture
• (Optional: ½ cup chopped walnuts) – for crunch and added flavor
These simple ingredients come together to create the best oatmeal raisin cookie recipe you’ll keep in your baking rotation.
Instructions
Follow these step-by-step directions to make oatmeal raisin cookies that are soft, chewy, and full of flavor.
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or use silicone baking mats for easy cleanup and even baking.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon. Set aside. This dry mixture helps the cookies hold their shape and adds a subtle warmth from the cinnamon.
Step 3: Cream the Butter and Sugars
In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter, brown sugar, and granulated sugar on medium speed until light and fluffy, about 2–3 minutes.
Step 4: Add Eggs and Vanilla
Add the eggs one at a time, mixing well after each. Then mix in the vanilla extract. This combination helps create the smooth, rich base of your cookie dough.
Step 5: Combine Wet and Dry
Gradually add the dry ingredients to the wet mixture, mixing just until combined. Do not overmix.
Step 6: Fold in Oats and Raisins
With a spatula or on low speed, fold in the rolled oats and raisins. For added texture, you can also stir in chopped walnuts at this stage.
Step 7: Chill the Dough (Optional but Recommended)
For chewier, thicker cookies, cover the bowl and chill the dough in the refrigerator for 30–60 minutes.
Step 8: Scoop and Shape
Use a cookie scoop or tablespoon to form dough balls about 1 ½ inches in diameter. Place them 2 inches apart on the prepared cookie sheets.
Step 9: Bake
Bake for 10–12 minutes, or until the edges are set and lightly golden brown. The centers may look soft, this ensures chewy cookies.
Step 10: Cool Completely
Let cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Once cooled, enjoy them fresh or store in an airtight container for lasting softness.
Pro Tips and Variations
Pro Tips for Perfect Oatmeal Raisin Cookies:
• Soak the raisins: For extra plumpness, soak your raisins in warm water for 10 minutes, then pat them dry before adding. This keeps them juicy and prevents hard, dry spots in your cookies.
• Use room temperature butter: Softened butter blends more smoothly with sugar, giving you even texture throughout the dough.
• Don’t skip chilling the dough: Chilling helps control spread and gives the cookies a thicker, chewier center. It also deepens the flavor.
• Use a cookie scoop: For even baking and uniform size, use a cookie scoop to portion the dough balls. This ensures consistency and a more professional look.
• Avoid overbaking: Pull the cookies out when the edges are golden and the centers look slightly underbaked. They’ll finish setting as they cool and stay soft and chewy.
Flavor Variations:
• Add walnuts: Mix in ½ cup chopped walnuts for crunch and nutty flavor. They pair perfectly with oats and raisins.
• Swap raisins for chocolate chips: Not a fan of raisins? Use chocolate chips instead for a sweet twist that still works beautifully with the base.
• Add white chocolate: Stir in ½ cup of white chocolate for a creamy balance to the spiced oats.
• Try quick oats: If you don’t have rolled oats, quick oats can be used, but expect a slightly softer texture and thinner cookie.
• Make it dairy-free: Use plant-based butter and egg substitutes for a dairy-free option without losing the chewy bite.
With these tips and tweaks, you can adjust the oatmeal raisin cookie recipe to suit your taste while keeping the same cozy, chewy experience you love.
Serving Suggestions
These oatmeal raisin cookies are incredibly versatile and make a delightful treat any time of day. Here are a few serving ideas to enjoy them to the fullest:
• Classic snack pairing: Serve warm cookies with a cold glass of milk or your favorite non-dairy alternative. The creamy drink balances the sweet chew of oats and raisins perfectly.
• Afternoon pick-me-up: Enjoy one or two cookies with a hot cup of coffee or tea. The soft texture and brown sugar richness make them a great companion for a relaxing break.
• Cookie sandwich: Spread a layer of cream cheese frosting or peanut butter between two cookies for a delicious sandwich-style dessert.
• Ice cream pairing: Crumble cookies over vanilla ice cream or sandwich a scoop between two cookies for a quick and easy oatmeal raisin ice cream sandwich.
• Gift idea: Wrap a small batch in parchment paper and twine for a thoughtful homemade gift. Great for holidays, birthdays, or as a thank-you treat.
Whether you serve them fresh from the oven or stored in an airtight container, these cookies are a crowd-pleaser that never go out of style.
Oatmeal Raisin Cookies
Ingredients
Dry Ingredients
- 1 1/2 cups All-purpose flour
- 1 tsp Baking soda
- 1/2 tsp Salt
- 1 tsp Ground cinnamon
Wet Ingredients
- 1 cup Unsalted butter Softened
- 3/4 cup Brown sugar Light or dark
- 1/2 cup Granulated sugar
- 2 large Eggs
- 2 tsp Vanilla extract
Mix-Ins
- 3 cups Old-fashioned rolled oats
- 1 1/2 cups Raisins
- 1/2 cup Walnuts Optional, chopped
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- In a bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside.
- In a stand mixer, beat butter, brown sugar, and granulated sugar until light and fluffy, about 2–3 minutes.
- Add eggs one at a time, beating well after each. Mix in vanilla extract.
- Gradually add dry ingredients to the wet mixture, mixing just until combined.
- Fold in oats and raisins (and optional walnuts) with a spatula or on low speed.
- Cover and chill the dough for 30–60 minutes for thicker cookies.
- Use a cookie scoop to form 1.5-inch dough balls. Place 2 inches apart on the prepared baking sheets.
- Bake for 10–12 minutes, until edges are set and cookies are golden brown. Centers should look slightly soft.
- Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Calories: 185
- Total Fat: 8g
- Saturated Fat: 5g
- Cholesterol: 25mg
- Sodium: 115mg
- Total Carbohydrates: 26g
- Dietary Fiber: 1.5g
- Sugars: 14g
- Protein: 2.5g
Conclusion
If you’re looking for the best oatmeal raisin cookies, this recipe delivers on all fronts, flavor, texture, and ease. The combination of rolled oats, plump raisins, and brown sugar creates a soft and chewy bite that’s both nostalgic and satisfying. Whether you bake them for a special occasion or a simple weeknight treat, these cookies are guaranteed to become a favorite in your rotation.
With simple pantry staples and just a few steps, you can make oatmeal raisin cookies that rival your favorite bakery’s. Don’t forget to chill the cookie dough for maximum chew and bake just until golden brown for the perfect finish.
FAQs
What makes oatmeal raisin cookies chewy?
Chewiness comes from using a higher ratio of brown sugar to white sugar, plus enough moisture from ingredients like butter and eggs. Using old-fashioned rolled oats and not overbaking also helps keep the texture soft and chewy.
Why are my oatmeal raisin cookies crumbly?
Crumbly cookies often result from too much flour or overbaking. Make sure to measure your dry ingredients correctly and bake just until the edges are golden. Using room temperature butter helps the dough bind properly.
How long do oatmeal raisin cookies last?
Stored in an airtight container, they’ll stay fresh for up to 1 week at room temperature. For longer storage, you can bag and freeze them for up to 3 months.
Why do oatmeal raisin cookies go flat?
Cookies may spread too much if the butter is too warm or the dough isn’t chilled. Try refrigerating the cookie dough for at least 30 minutes to help the cookies hold their shape.
Why do my oatmeal cookies taste bitter?
A bitter taste can come from baking soda that wasn’t fully mixed in, old oats, or burnt edges. Always use fresh ingredients and mix the flour mixture thoroughly to avoid this issue.
Why do oatmeal cookies get hard?
Cookies may turn hard if overbaked or not stored properly. Remove them when the centers still look slightly soft and allow them to cool completely before storing in an airtight container.
What makes oatmeal cookies crispy?
Using more granulated sugar, baking longer, and flattening the dough before baking can lead to a crispy texture. Reducing moisture (like using less egg) also creates crunchier results.
