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!
Click HERE to save recipe to Pinterest
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.
BEST OATMEAL RAISIN COOKIES INGREDIENTS:
- Butter
- Sugar
- Brown Sugar
- Eggs
- Vanilla Extract
- Old Fashioned Oats
- Flour
- Baking Soda
- Salt
- Cinnamon
- Raisins
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.
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.
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.
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
TOOLS TO HELP YOU MAKE THESE COOKIES:
CONNECT WITH PERSNICKETY PLATES!
Follow along on my social media so you never miss a post!
Facebook | Twitter | Pinterest | Instagram
I made a fun group on Facebook for sharing recipes, asking questions, and talking about food. I’d love to have you! Request to join HERE.
Also, sign up to receive an email in your inbox for each new recipe:
FREE EMAIL SUBSCRIPTION & EBOOK
If you MAKE & LOVE this recipe, share it on Instagram and tag me #persnicketyplates so I can see it. I LOVE seeing what you make & I’ll share it in my stories!
The BEST Oatmeal Raisin Cookies
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!
Nutrition
Where is the recipe please,?
Do you see the recipe card just above?
Thank you!
How long do you bake them for initially? The instructions just say “place 8 dough balls onto the prepared cookie sheets.
Check after 8 minutes, making sure edges are slightly brown and centers are set. Bake an additional 1-3 minutes if needed.”
8 minutes 🙂 I’ll reword to clarify but 8 mins & then check them. They may need 1-3 mins more or they might be done at 8 minutes.
Assume the cinnamon gets added with the oats and flour?
Yep
It does sound like something went wrong – these have had lots of good reviews. Did you melt your butter?
Here are some reviews > https://www.pinterest.com/pin/171136854577221648/
Oatmeal cookies are not my favorite but my husband loves them, so I gave your recipe a try. These are excellent! Thanks for sharing
They started out as my husband’s favorite but they’ve definitely grown on me!
Can I make a day ahead and bake the next day??
Yes, well wrapped cookie dough should be fine 3-4 days in the fridge 🙂
I made these today and they were great. The only addition or change is I added 2 cups of raisins. I added them to 1 cup of water to a pot and boiled them 5 minutes and set aside to cool. My husband loves raisins is why and they turned out perfect. Thanks for sharing.
Thanks for the tip!
I followed the recipe exactly but my cookies went so flat I couldn’t get them off the parchment paper. I had to throw everything away. I can’t figure out what went wrong.
Hmm, without being there with you it’s hard to say. Was your baking soda fresh?
Love these cookies. So moist and delicious..
Happy to hear that!
Love these cookies They sure don’t stay very long around my house family loves them Thanks for the recipe 5 stars here
Happy to hear that!
Awesome recipe. I’ve used it twice in the last week. 2nd time i replaced raisins with trail mix. Best cookies I’ve ever made!!!
That makes me so happy! I’m glad you like them 🙂
5/Stars. The best cookies. Really too good during a pandemic. I love how much they spread out which gives a crispy buttery edge and chewy centre. I added a few nuts too.
We have to stay happy during the pandemic, right?! Glad you like them! 🙂
I’m not sure what u mean “roll the cookie dough taller rather than round”? Can’t wait to try this recipe.
I should have gotten a pic of how I rolled them – I just mean oblong. You can see an example in this post – https://www.persnicketyplates.com/ny-times-best-chocolate-chip-cookies/
These are Most definitely a 5 STAR ⭐️ ⭐️⭐️⭐️⭐️ And are by far the best oatmeal Raisin cookies I have ever had, and my husband feels the same way!!!
Thanks for sharing it!!
Happy to hear that! Thanks, Sarah 🙂
Really enjoyed making theses cookies, I reduced the sugars by 1/4 cup each and changed the flour to gluten free. It didn’t take long for them to disappear, nobody noticed I had made changes. 🙂
Thanks for letting me know! People often ask me about gf flours but I haven’t tested them so I love hearing that 🙂
Could I use gluten free flour to make these oatmeal raisin cookies?
Sorry, I have not tested with gluten free flour.
Very easy and fast, my kids loved it.