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!
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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:
- Brown Sugar
- Vanilla Extract
- Old Fashioned Oats
- Baking Soda
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.
- 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.
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:
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The BEST Oatmeal Raisin Cookies
- 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.