Soft, chewy, and perfectly spiced, this homemade Oatmeal Raisin Cookies recipe delivers a classic treat packed with rolled oats and juicy raisins—ideal for snacking, gifting, or a comforting dessert.
Soft, chewy, and loaded with warm cinnamon spice, these homemade oatmeal raisin cookies are a classic treat you can feel healthy-ish about. Packed with hearty rolled oats and plump, juicy raisins, they’re perfect for snacking, gifting, or curling up with a cup of tea. This no-fuss recipe makes 16 cookies with that ideal chewy center and lightly crisp edges, ready in under 30 minutes—fast enough for a last-minute craving or a lunchbox fix. My son can’t get enough of them, and my husband always sneaks a few straight from the baking sheet!
Made with simple pantry ingredients, these cookies strike the sweet spot between comfort and indulgence. Love chocolate chip cookies? Me too—but there’s something about the nostalgic warmth of oatmeal raisin that keeps pulling me back. Versatile enough for mix-ins like nuts or chocolate chips, they’re a crowd-pleaser every time. Pair them with milk, a latte, or even a scoop of vanilla ice cream for a cozy, irresistible treat.
The Oatmeal Raisin Cookies Recipe
Ingredients
To make 16 delicious oatmeal raisin cookies, gather the following ingredients:
- 1 cup all-purpose flour
- 2 cups old-fashioned rolled oats
- 2 cups raisins
- 1 large egg, at room temperature
- 8 Tbsp unsalted butter, at room temperature
- 1/2 cup light brown sugar
- 1/4 cup white granulated sugar
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/2 tsp fine sea salt
- 1 tsp vanilla extract
Simple Tools for Baking Success
These basic kitchen tools will help you create a perfect batch of oatmeal raisin cookies:
- Cookie scoop: A cookie scoop with a trigger release makes this step quick, neat, and ensures all your cupcakes bake up the same size.
- Baking sheets: Two standard sheets for baking the cookies.
- Parchment paper or silicone baking mats: Prevents sticking and ensures easy cleanup.
- Wire rack: For cooling cookies evenly.
Step-by-Step Instructions
Follow these simple steps to bake a batch of chewy oatmeal raisin cookies that will fill your kitchen with irresistible aromas.
- Step 1: Preheat and Prep: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Step 2: Mix Dry Ingredients: In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp ground cinnamon, and 1/2 tsp fine sea salt. Set aside.
- Step 3: Cream Butter and Sugars: In a large mixing bowl, use an electric mixer or stand mixer to beat 8 Tbsp unsalted butter, 1/2 cup light brown sugar, and 1/4 cup white sugar until light and fluffy, about 2-3 minutes. Add 1 large egg and 1 tsp vanilla extract. Beat until fully combined.
- Step 4: Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Stir in 2 cups old-fashioned rolled oats and 2 cups raisins with a wooden spoon or spatula until evenly distributed.
- Step 5: Shape and Bake: Using a cookie scoop or tablespoon, scoop out dough and roll into 16 equal-sized balls (about 3 Tbsp each). Place the dough balls on the prepared baking sheets, spacing them 2 inches apart to allow for spreading. Slightly flatten each dough ball with your fingers or the back of a spoon. Bake for 12-14 minutes, or until the edges are lightly golden but the centers remain soft. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Step 6: Enjoy!
Pro Tips for Perfect Oatmeal Raisin Cookies
- Use old-fashioned rolled oats: These provide the ideal chewy texture. Quick oats can make cookies too soft, while steel-cut oats are too coarse for this recipe.
- Soak raisins for extra juiciness: For plumper raisins, soak them in warm water for 10–15 minutes, then pat dry before adding to the dough. This adds a burst of flavor in every bite.
- Room temperature ingredients are key: Softened butter and a room-temperature egg ensure a smooth, well-emulsified dough that bakes evenly.
- Don’t overmix the dough: Mix just until ingredients are combined to avoid tough cookies.
- Chill for better shape: If your kitchen is warm or you want thicker cookies, chill the dough for 30 minutes before shaping to prevent excessive spreading.
- Check your oven temperature: Use an oven thermometer to ensure accurate baking temperature, as ovens can vary.
Customize Your Oatmeal Raisin Cookies
Customize your oatmeal raisin cookies with these delicious twists:
- Oatmeal Chocolate Chip Cookies: Swap raisins for 1–1½ cups semi-sweet or dark chocolate chips for a sweeter, kid-friendly version.
- Nutty Oatmeal Cookies: Add ½ cup chopped walnuts, pecans, or almonds for a crunchy, nutty flavor that pairs well with the oats.
- Spiced Oatmeal Cookies: Boost the warmth with 1 tsp cinnamon, ¼ tsp nutmeg, and a pinch of cloves for a cozy, fall-inspired treat.
- Cranberry Oatmeal Cookies: Replace raisins with dried cranberries for a tart, vibrant twist, perfect for holiday baking.
- Vegan Oatmeal Cookies: Use vegan margarine instead of butter and a flax egg (1 Tbsp ground flaxseed + 3 Tbsp water, rested for 5 minutes) for a plant-based option.
Best Ways to Use Oatmeal Raisin Cookies
These versatile cookies are perfect for a variety of occasions and pairings:
- Snacks: Pack them into lunchboxes or enjoy as a quick, wholesome snack with a glass of milk, almond milk, or really anything you like. I love them just about any way—plain, with coffee, or a frothy cappuccino.
- Dessert: Serve warm with a scoop of vanilla ice cream for a decadent treat.
- Breakfast on the Go: Pair with yogurt or a smoothie for a hearty, portable start to the day.
- Gifting: Package in a tin or cellophane bag for a thoughtful homemade gift during holidays or special occasions.
- Coffee Break: Dunk in a cup of coffee or chai tea for a cozy afternoon pick-me-up.
- Cookie Sandwiches: Spread with cream cheese frosting or peanut butter for a fun, indulgent twist.
Honestly, my husband doesn’t need anything extra—just hand him a cookie (or a few), and he’s perfectly happy! 😄
How to Store and Preserve Your Oatmeal Raisin Cookies
- Storing: Once cooled completely, store your cookies in an airtight container at room temperature for up to 5 days. To keep them nicely soft, place a slice of bread in the container—it helps regulate moisture and keeps the cookies from drying out.
- Freezing: You have two options:
- Freeze unbaked dough: Portion the dough into balls, place them on a tray to freeze until firm, then transfer to a zip-top freezer bag (remove excess air). Bake directly from frozen—add 1–2 minutes to the baking time.
- Freeze baked cookies: Let them cool completely, then layer in a freezer-safe container with parchment or foil between layers. Freeze up to 3 months. Thaw at room temperature before serving.
Final Bites
I hope this oatmeal raisin cookies recipe becomes your new favourite go-to when you’re after something quick, comforting and delicious. Whether you’re baking for a crowd or just treating yourself, these cookies deliver everything you’d want—soft centres, chewy texture, warm spice and that familiar, homey flavour.
Give them a try and let your kitchen fill with the inviting aroma of cinnamon and oats. And if you enjoy this one, there’s plenty more where it came from—feel free to explore variations, mix-ins, and make the recipe your own. Happy baking!
Frequently Asked Questions (FAQs)
Q: Can I use quick oats instead of old-fashioned rolled oats?
Quick oats can work, but they absorb more moisture, resulting in a softer, less chewy texture. Old-fashioned rolled oats are best for the classic hearty texture of oatmeal raisin cookies.
Q: How do I keep my oatmeal raisin cookies soft?
Underbake slightly, removing the cookies when the centers are still soft (12–14 minutes). Store in an airtight container with a slice of bread to maintain moisture for up to 5 days.
Q: Can I freeze oatmeal raisin cookie dough?
Yes! Roll the dough into balls, freeze on a baking sheet until solid, then transfer to a freezer-safe zip-top bag. Bake from frozen, adding 1–2 minutes to the baking time, for fresh cookies anytime.
Q: Why did my cookies spread too much?
Excessive spreading can happen if the butter is too warm or the dough isn’t chilled. Use softened (not melted) butter, and chill the dough for 30 minutes before baking if your kitchen is warm.
Q: Can I reduce the sugar in this oatmeal raisin cookies recipe?
Yes, reduce the total sugar (brown and white combined) by up to 25% for a less sweet cookie without compromising texture. The raisins will still provide natural sweetness.
Q: How can I make my oatmeal raisin cookies gluten-free?
Substitute all-purpose flour with a 1:1 gluten-free flour blend. Ensure your oats are certified gluten-free, as some oats may be cross-contaminated with gluten.
Q: Can I add other mix-ins to the dough?
Absolutely! Swap raisins for dried cranberries, or add ½ cup chopped nuts (like walnuts or pecans) or chocolate chips. Ensure total mix-ins don’t exceed 2½ cups to maintain the dough’s structure.
