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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!
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.
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.
How to make the very best oatmeal raisin cookies
- 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 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.
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.r
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
Ingredients
- ¾ cup butter softened
- ½ cup granulated white sugar
- ¾ cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups old fashioned oats
- 1 ¼ cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup 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.
- 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 (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!
Video
Notes
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.
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.
Delicious recipe! It’s a keeper.
Yay, thanks for reporting back!!
Is it possible to store the dough in the refrigerator for several days or to freeze it for later?
Hi Betty! Absolutely. I wouldn’t keep the dough in the fridge for more than 2 days but I usually scoop out the 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 🙂
I have quick oats. Can I use them and is it the same amount as old fashion oats?
Yes, there’s actually a paragraph above that addresses this exact thing 🙂