These BEST Oatmeal Raisin Cookies are a staple in any cookie jar. Soft and chewy in the middle with a crisp edge, these cookies are the perfect treat!
Chewy Oatmeal Raisin Cookies
My grandma (& my mom) are not bakers. Coming home from school to cookies is not a memory I have, but I feel like Oatmeal Raisin Cookies were a staple in many houses.
I wanted to make a cookie that was perfectly crisp on the edges while chewy and soft in the middle and it took a few test batches, but I feel like I nailed it.
This has quickly become one of my favorite cookies!
I get a lot of naysayers about raisins. If you don’t like them, try my brown butter oatmeal chocolate chip cookies!
Why these are the best Oatmeal Raisin Cookies
- Great recipe – This easy recipe is very similar to the recipe you find on the lid of the Quaker oatmeal container but I’ve made a few tweaks that made it even better. It will be the only oatmeal raisin cookie recipe you’ll need!
- Classic cookies – Along with chocolate chip, everyone should have a classic oatmeal cookie recipe in their back pocket.
- Customizable – I’ve had people tell me they make them with walnuts, craisins, chocolate chips, and other mix-ins. You can switch it up.
READER REVIEW
“According to my uncle and husband these cookies are “the best oatmeal raisin cookies”. Thank you for sharing your recipe.” -Erica
Helpful Tools
- Baking Sheets – I like to use lipped cookie sheet so dough balls don’t roll off. Speaking from experience.
- Silicone Baking Mats – I use these or parchment paper to get a nice, even bake.
- Hand Mixer – As much as I love my stand mixer, I use my hand mixer even more.
- Medium Cookie Scoop – Size #40 holds about 1.5 TB of dough.
- Cookie Spatula – To easily move the warm cookies off the pan.
Ingredients
Below is a list of the ingredients you’ll need to gather to make this recipe, why you need them, and possible substitutions. Scroll all the way down for the full recipe card with measurements.
Jump- Butter – Most bakers prefer unsalted butter but I personally like to use salted. I like the contrast it gives to the sweet cookie.
- Sugar – Granulated white sugar is what I’ve tested with.
- Brown Sugar – I use light brown sugar but dark brown sugar can be used as well.
- Eggs – Two large eggs. Start with them at room temperature, if possible.
- Vanilla Extract – Pure vanilla extract, not imitation, for the best flavor.
- Rolled Oats – Old-fashioned oats give much better texture than instant oats, which are ground. If you only have quick oats, they will work, but you’ll get a different texture.
- Flour – All purpose flour. I haven’t tested with alternatives.
- Baking Soda – Baking soda helps create a chewy cookie.
- Salt – To bring out the other flavors and for balance.
- Cinnamon – Ground cinnamon adds a warm flavor to the cookies.
- Raisins – I usually have the traditional Sun-Maid raisins on hand for snacks so that’s what I use. Golden raisins would be a good option.
How to make the very best oatmeal raisin cookies
This section shows you how to make this recipe, with process photos showing the steps to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
Jump- STEP ONE: Preheat your oven to 350 degrees. Line baking sheets with a silicone mat or parchment paper & set aside.
- STEP TWO: First, in a medium bowl, cream together the wet ingredients (butter, sugars, eggs, and vanilla extract) with an electric mixer on medium.
- STEP THREE: Then, scrape down the sides of the mixing bowl and add the dry ingredients (oats, flour, baking soda, salt, and raisins). Stir with a spoon to fully combine.
- STEP FOUR: Next, use a medium cookie scoop to portion out 8 balls of oatmeal raisin cookie dough per pan. Bake at 350° for 8 minutes. Check at 8 minutes to make sure edges are slightly brown and centers are set. Bake 1-3 extra minutes if necessary.
- STEP FIVE: Finally, remove from oven and let cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool.
What to serve with them
Serve these cookies after a dinner of Chicken & Asparagus and Loaded Cauliflower Casserole.
You might also want a glass of milk!
- Use old fashioned oats in these cookies. Quick oats will work as well, but you’ll end up with a different texture.
- If you want your raisins to be extra soft, soak them in a bowl of boiling water while you’re preparing the rest of the dough.
- Start with room temperature butter and eggs for best results.
- If raisins aren’t your thing, you could use chocolate chips, chopped nuts, or other dried fruit.
- Check these cookies at 8 minutes. You want the edges to be slightly brown and the centers a touch gooey. You’ll leave them on a pan for a few minutes when you remove them from the oven to finish up baking.
How to store them
Baked cookies will keep up to a week when stored at room temperature in an airtight container.
How long will oatmeal raisin cookie dough last in the fridge?
Dough will keep in the refrigerator for up to 2 days, when covered with plastic wrap, if you’d like to make it ahead of time.
Can I freeze this cookie dough?
Absolutely, I recommend it. I always have some type of cookie dough in my freezer stash.
To freeze, scoop out dough balls, leave them on a baking sheet covered in the freezer until they’re frozen through, then move them to a freezer bag.
They’ll be good for up to a year in the freezer (though I find using them within 3 months gives you the best results).
You can bake cookies straight from frozen, just add a couple minutes of baking time.
Should you soak raisins before baking cookies? 🍇
If you prefer plumper raisins, soak them in a bowl of hot water while you’re preparing the rest of the dough.
For added flavor, add 1 teaspoon of vanilla extract to the mix.
Before using adding the raisins to the dough, drain the water & pat them dry.
FAQs
Can you use quick oats in oatmeal cookies?
You can use quick oats in these cookies, but I prefer old fashioned oats, which will give you that classic chewy texture.
Quick oats are ground up so the cookies end up one-note, with less texture. The flavor will be very similar so it really comes down to personal preference.
Why no shortening?
Some oatmeal raisin cookie recipes call for using shortening, but I used all butter in this recipe because that’s what I prefer. Either fat will work, but I feel like butter adds more flavor and richness.
Using butter in these cookies does mean they will spread, it is to be expected, but to combat that, I roll the cookie dough taller rather than round. It helps them to spread evenly.
If you prefer baking with shortening, you can swap it out in this recipe, your cookies will likely bake up taller, but they might lack a touch of flavor that the butter provides.
Need more oatmeal recipes? Try these:
- Old Fashioned Oatmeal Cookies
- Iced Oatmeal Cookies
- Ranger Cookies
- Apple Oatmeal Bars
- Oatmeal Molasses Chocolate Chip Cookies
- Copycat Oatmeal Cream Pies
Click here for my entire collection of cookie recipes.
The BEST Oatmeal Raisin Cookies
Video
Equipment
Ingredients
- ¾ cup (170 g) butter softened
- ½ cup (99 g) granulated white sugar
- ¾ cup (133 g) light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups (267 g) old fashioned oats
- 1 ¼ cups (150 g) all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup (119 g) raisins
Instructions
- Preheat oven to 350°F and line baking sheets with silicone baking mats or parchment paper. Set aside.
- In a medium bowl, using an electric mixer, cream together the butter, sugars, eggs, and vanilla. Scrape down the sides of the bowl.3/4 cup butter, 1/2 cup granulated white sugar, 3/4 cup light brown sugar, 2 large eggs, 1 teaspoon vanilla extract
- Add in the oats, flour, baking soda, salt, cinnamon, and raisins and stir until just combined and raisins are evenly distributed.3 cups old fashioned oats, 1 1/4 cups all purpose flour, 1 teaspoon baking soda, 1 teaspoon salt, 1 teaspoon cinnamon, 1 cup raisins
- Use a medium cookie scoop (approximately 1.5 TB) to place 8 dough balls onto the prepared cookie sheets.
- Bake for 8 minutes. After 8 minutes, check to make sure edges are slightly brown and centers are set. If not, bake an additional 1-3 minutes.
- Remove from oven and let cool on baking sheet for 5 minutes before transferring to a rack to cool completely.
- Enjoy!
Notes
- Dough will keep in the fridge for up to 2 days.
- To freeze, scoop out dough balls, leave them on a baking sheet covered in the freezer until they’re frozen through, then move them to a freezer bag. They’ll be good for up to a year in the freezer.
- You can bake them straight from frozen, just add a couple minutes of baking time. I always have some type of cookie dough in my freezer stash.
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Did you make this recipe?
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So yummy! My favorite oatmeal raisin cookie ! Thanks for sharing !
yay, you’re welcome!
These are great! I used 3-min oats and 1/2 raisins & 1/2 craisins because that’s what I had on hand. Using a medium cookie scoop I got 40 cookies. They were perfect in 10 minutes. Thank you! Will be my go-to recipe from now on!
Used salted butter like she says she does. I would Definitely use unsalted or cut down the salt to 1/4tsp instead if I were to make this recipe again. I used golden raisins and added a tsp of orange zest. They texture is really nice just slightly salty.
These were the best oatmeal raisin cookies. Oatmeal Raisin are my husbands favorite. I tried these based on the ingredients , and wow I made the switch from my usual go to recipe, Thanks they are the best.
I’m so happy to be your new favorite =)
Great recipes very tasty and moist.
Thanks, Denise!
Excellent just like you described. A new favourite!
Yay, thanks! 🙂
I’m sure someone mentioned this, but I like soaking the raisins in milk for at least 1/2 hour, makes a perfect softness for this cookie. Great recipe!
Thank you
These Are The BEST Oatmeal Raisins Cookies , I have eaten ! People’s Loves them .
Yay =)
Melissa, I was going to say that these cookies were not moist enough but we enjoyed them anyway, hence the 3stars. However, when I rechecked the ingredients later I realized that I did not use the correct amount of butter! Obviously I was not focused! Regardless, they were quite tasty and I will try them again, this time with the right amount of butter! Thank you!
Oops! I hope you come back & adjust your review after you’ve tried the recipe as written 🙂
Really good cookies, makes a lot of cookies and I’m the only one eating these. They are slightly sweeter than I would prefer, will reduce the sugar next time. Might also try chocolate chips and some nuts but overall, great cookies.
I’m glad you liked them. I always bake up a dozen or so then scoop the rest of the dough into balls, flash freeze, then keep a freezer stash for whenever I need/want them 🙂
How long do you say they stay fresh for ??
In an airtight container at room temp, about a week.
I’d rate this one as just okay. Made an acceptable oatmeal cookie. Getting the centers to set was a bit problematic. Flavor okay.
Hmm, did you bake on parchment or a silicone liner? I’ve never had issues with the centers not setting.
Made these yesterday. They are the best.
I’ve been looking for an oatmeal cookie recipe my mom used to make. Sandwich oatmeal cookies. Dates were put between 2 flat oatmeal cookies or cheese. Perhaps you know what I’m talking about
Margaret
I’m so glad you liked them! The one your mom used to make isn’t sounding familiar but I’ll keep my eye out when I’m looking in my vintage cookbooks 🙂
I am making these again. They are amazing. Thank you
Yay 🙂
Love this recipe! Have been using it for several years now.
Yay, thanks for reporting back, Carol!