X

Best Oatmeal Raisin Cookies

This post may contain affiliate links meaning if you buy from them, I will make a few pennies, at no cost to you. See disclosure here.

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.

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 you’ll love these easy 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.

white plate with oatmeal raisin cookies

Equipment you’ll need

  • 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 for the best oatmeal raisin cookies recipe

Below is a list of the ingredients you’ll need to gather to make this recipe. Scroll all the way down for the full recipe card.

  • 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.
bowls of ingredients laid out to make oatmeal raisin cookies

How to make the very best oatmeal raisin cookies

  1. STEP ONE: Preheat your oven to 350 degrees. Line baking sheets with a silicone mat or parchment paper & set aside.
  2. STEP TWO: First, in a medium bowl, cream together the wet ingredients (butter, sugars, eggs, and vanilla extract) with an electric mixer on medium.
  3. 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.
  4. 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.
  5. STEP FIVE: Finally, remove from oven and let cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool.
overhead shot of oatmeal raisin cookie stack.

What to serve with the best Oatmeal Raisin Cookies

Serve these cookies after a dinner of Chicken & Asparagus and Loaded Cauliflower Casserole.

You might also want a glass of milk!

Tips for the best Oatmeal Raisin Cookies 🏆

  • 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 oatmeal raisin cookies

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.

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

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.

oatmeal raisin cookies on baking sheet.

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.r

Need more oatmeal recipes? Try these:

Click here for my entire collection of cookie recipes.

hand holding an oatmeal raisin cookie with a bite taken out

Connect with Persnickety Plates!

Follow along on my social media so you never miss a post!

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 @melissa_pplates and/or #persnicketyplates so I can see it. I LOVE seeing what you make & I’ll share it in my stories!

It is VERY HELPFUL to me and other readers if you leave a review after you make my recipe. Please come back & let me know how it turned out!

stack of oatmeal raisin cookies

The BEST Oatmeal Raisin Cookies

Melissa Williams
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!
4.52 from 273 votes
Prep Time 10 mins
Cook Time 8 mins
Total Time 18 mins
Course Dessert
Cuisine American
Servings 30 cookies
Calories 143 kcal

Ingredients
  

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.
  • 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!

Video

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.

Tried this recipe? Tag me!Mention @melissa_pplates or tag #persnicketyplates!

Sharing of this recipe is both encouraged and appreciated. Copying/pasting and/or screenshots of full recipes to any social media is strictly prohibited. Content and photographs are copyright protected.

Reader Interactions

    Share Your Thoughts

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Patti says

    5 stars
    Very good – added a few chocolate chips for a surprise

    • Melissa Williams says

      I like it! I’m updating my oatmeal chocolate chip recipe this week 🙂

    • Sonia says

      Hi Melissa I was wondering can I use coconut oil instead of butter for this recipe

    • Melissa Williams says

      Hi, I haven’t tested but it’ll work, they just might spread more. It might need some cornstarch for balance…

  2. Mo says

    1- Can I add walnut to these cookies.
    2 – Can I use vegetable oil instead of butter.

    • Melissa Williams says

      1 – That should be fine.
      2 – No, not with the same results.

  3. Amy says

    I can’t print the oatmeal raisen cookie recipe?

  4. Scotty Willie says

    I used butter and a mixture of walnuts and pecans. Very good taste Rolled in balls baked 10 minutes. Came out hard

    • Melissa Williams says

      Hmm, they shouldn’t have been hard. I’m wondering if it was too many nuts? I haven’t tested like that.

  5. Jean Rowley says

    Please tell me why no baking powder.

    • Melissa Williams says

      The baking soda & eggs take care of the rise.

  6. Christy says

    I made these today and they’re really good! But I had to bake them for 12-13 minutes for some reason?

    • Melissa Williams says

      I’m glad you liked them! Do you use an oven thermometer? Each oven varies so it’s hard to say.

  7. Barbara Epperly says

    can I add honey or molasses to this recipe

  8. Dawn Nappi says

    5 stars
    These are delicious! My friend added chocolate chips. I’m making today. I’m gluten free so I’ll let you know how that goes!! Merry Christmas 🎄

    • Melissa Williams says

      Yes, let me know how the gf tweaks go! Merry Christmas to you 🙂

  9. Karen says

    For the oatmeal arisen cookies, why does the recipe say to place eight cookies on the baking sheet as though it only makes 8 cookies. The recipe says it makes 30 cookies. Can I use grains instead? I’m confused please help thanks

    • Melissa Williams says

      You have to make them in batches – you can’t bake 30 at a time on the same pan.

      I’m not sure what you mean by grains.

  10. Jennie K says

    5 stars
    My absolute favorite cookie for sentimental reasons. Now my favorite recipe. Just the right amount of salt and sweet and chew. I could eat them all.

  11. Michele Gitu says

    These really were “the best” oatmeal cookies I’ve ever tasted. However, I did deviate from the recipe in terms of the additives. I used only 1/2 c raisins, 1/4c finely chopped pecans and 1/4 c mini chocolate chips. They were highly acclaimed at an event where I showcased them.
    All that is left to say is YUM!!!

  12. Velma G says

    5 stars
    I added flax seed and pumpkin seeds and 1/4 cup of organic apple cider juice to convince myself that I could eat more than 2 because they are healthy for me. I love this recipe

  13. Sheryl Bryant says

    These cookies are delicious! I followed the recipe exact, and my cookies didn’t spread. Butter and eggs were room temperature. What did I do wrong? The taste is really great, just didn’t spread for me.

    • Melissa Williams says

      Which types of baking sheets did you use? Parchment? Silicone mat? I need more info 😉

  14. RosieS says

    5 stars
    Fabulous! This is my go-to recipe now for oatmeal raisin cookies!!

Melissa Williams/Persnickety Plates is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. For more details, please see my Privacy Policy & Disclosures page.