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Best Oatmeal Raisin Cookies

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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!

stack of oatmeal raisin cookies

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Serve these best Oatmeal Raisin Cookies after a dinner of Chicken & Asparagus and Loaded Cauliflower Casserole.

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. 

white plate with oatmeal raisin cookies

BEST OATMEAL RAISIN COOKIES INGREDIENTS:

  • Butter
  • Sugar
  • Brown Sugar
  • Eggs
  • Vanilla Extract
  • Old Fashioned Oats
  • Flour
  • Baking Soda
  • Salt
  • Cinnamon
  • Raisins
    bowls of ingredients laid out to make oatmeal raisin cookies

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.

oatmeal raisin cookies on baking sheet

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.

HOW TO MAKE THE BEST OATMEAL RAISIN COOKIES:

Preheat your oven to 350 degrees. Line baking sheets with silicone baking mats or parchment paper & set aside.

In a medium bowl, cream together the butter, sugars, eggs, and vanilla extract with an electric mixer on medium.

Scrape down the sides of the bowl and add the oats, flour, baking soda, salt, and raisins. Stir with a spoon to fully combine.

Use a medium cookie scoop to portion out 8 balls of 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 more minutes if necessary.

Remove from oven and let cool on pan for 5 minutes before transferring to a rack to cool.

hand holding an oatmeal raisin cookie with a bite taken out

TIPS & TRICKS:

  • 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.
  • 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.

overhead shot of oatmeal raisin cookie stack

NEED MORE OATMEAL RECIPES? TRY THESE:

TOOLS TO HELP YOU MAKE THESE COOKIES:

stack of 3 oatmeal raisin cookies with plates of cookies in background

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stack of oatmeal raisin cookies

The BEST Oatmeal Raisin Cookies

Melissa Williams | Persnickety Plates
The 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!
4.50 from 202 votes
Prep Time 10 mins
Cook Time 8 mins
Course Dessert
Cuisine American
Servings 30 cookies
Calories 143 kcal

Ingredients
  

  • 3/4 cup butter softened
  • 1/2 cup sugar
  • 3/4 cup light brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3 cups old fashioned oats
  • 1 1/4 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup raisins

Instructions
 

  • Preheat oven to 350 degrees 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.
  • Add in the oats, flour, baking soda, salt, cinnamon, and raisins and stir until just combined and raisins are evenly distributed.
  • Use a medium cookie scoop 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

Serving: 1gCalories: 143kcalCarbohydrates: 22gProtein: 2gFat: 5gSaturated Fat: 3gCholesterol: 23mgSodium: 162mgPotassium: 87mgFiber: 1gSugar: 9gVitamin A: 160IUVitamin C: 0.2mgCalcium: 15mgIron: 0.8mg

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.

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Reader Interactions

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  1. Diana says

    How much of each ingredient do you use?

    • Melissa Williams says

      The recipe card is right above – you scrolled past it to leave this comment 🙂 Or there is a “print recipe” button at the top of the page, right under the title.

  2. Patty Taylor says

    5 stars
    I tried your Oatmeal Raisin Cookie recipe and it turned out pretty good.
    But I haven’t perfected it yet.

  3. Donna says

    1 star
    Wasted time & ingredients! Not sweet enough, too dry! Took way too long to cook!

    • Melissa Williams says

      They take 8 minutes to bake. If they “took way too long to cook” and were “dry” it sounds like you overbaked them and/or measured incorrectly.

  4. Angie says

    4 stars
    Can i use self rising flour instead of the baking soda and salt?

  5. Maryb says

    4 stars
    Ok cookies. I bake a lot of cookies that’s why I give 4⭐️ have used better recipes, sorry

    • Melissa Williams says

      always room for improvement, I suppose 🙂

  6. Deb Thill says

    Do I need to use Old Fashioned Oats? I have quick oats…

    • Melissa Williams says

      This paragraph is above:
      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.

  7. Patricia says

    NUTRITION info say serving size is 1g….what would that be equal to in number of cookies??

    • Melissa Williams says

      1 cookie but that is just an estimate and you’re better off calculating with your actual ingredients.

  8. R. Shultis says

    5 stars
    I’ve been searching for a good oatmeal raisin cookie and these cookies turned out AWESOME!! Excellent taste and soft and chewy!!

  9. Clara Berrey says

    Instead of cookies can I make them in a pan ? If so how long in the oven?

    • Melissa Williams says

      I haven’t tried but it should be fine. Check them at 18 minutes. I’m thinking they’d need 20-25.

  10. Joyce says

    Hi….is the flour just regular self rising fir the Oatmeal cookies? And could I add walnuts in them too?

    • Melissa Williams says

      Hi, it’s all purpose flour. And sure, you could chop up some walnuts & add them in.

  11. Jean says

    5 stars
    Turned out perfect and most importantly, it passed the granddaughter, Lauryn’s taste test.

  12. Velinda says

    So yummy! Thanks for the easy recipe! I added in some brewers yeast to make them lactation cookies! 😁

    • Melissa Williams says

      Ooh I didn’t know that, thanks for leaving the comment so others can see!

  13. Evelyn says

    5 stars
    Definitely the best I’ve ever baked!

  14. Barbra Bailey says

    5 stars
    Oh my goodness!! I just made these cookies and they are absolutely the best oatmeal raisin cookies I have ever had in my life! I bake and sell breads, cakes and pies but I have started getting into selling cookies also. I think this will be a big hit. I love that this is such a simple recipe and these are so delicious. I used a medium sized cookie dough scoop and only got 24 cookies out of it but that’s fine with me because they are nice and big. Thank you so much for posting this delicious recipe!

  15. Maria says

    5 stars
    These are, hands down, the BEST oatmeal cookies I have ever had!! My family ate all of them in one sitting. So good and easy to make!

  16. Betty says

    5 stars
    Very good! Soft in the middle and slightly crunch around the sides. I used quick oats and they turned out perfect.

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