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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 191 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.

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

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Reader Interactions

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  1. Janie says

    Where is the recipe please,?

  2. Sherri says

    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.”

    • Melissa Williams says

      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.

    • Kevin says

      Assume the cinnamon gets added with the oats and flour?

  3. Pat says

    Oatmeal cookies are not my favorite but my husband loves them, so I gave your recipe a try. These are excellent! Thanks for sharing

    • Melissa Williams says

      They started out as my husband’s favorite but they’ve definitely grown on me!

  4. Diana Moyet says

    Can I make a day ahead and bake the next day??

    • Melissa Williams says

      Yes, well wrapped cookie dough should be fine 3-4 days in the fridge 🙂

  5. Cheryl Green says

    5 stars
    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.

  6. Heather says

    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.

    • Melissa Williams says

      Hmm, without being there with you it’s hard to say. Was your baking soda fresh?

  7. Eileen says

    5 stars
    Love these cookies. So moist and delicious..

  8. Helen Lortie says

    5 stars
    Love these cookies They sure don’t stay very long around my house family loves them Thanks for the recipe 5 stars here

  9. Ron Taylor says

    5 stars
    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!!!

    • Melissa Williams says

      That makes me so happy! I’m glad you like them 🙂

  10. Colleen says

    5 stars
    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.

    • Melissa Williams says

      We have to stay happy during the pandemic, right?! Glad you like them! 🙂

  11. Vicky says

    I’m not sure what u mean “roll the cookie dough taller rather than round”? Can’t wait to try this recipe.

  12. Sarah A says

    5 stars
    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!!

  13. AnneMarie says

    5 stars
    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. 🙂

    • Melissa Williams says

      Thanks for letting me know! People often ask me about gf flours but I haven’t tested them so I love hearing that 🙂

  14. Olga says

    Could I use gluten free flour to make these oatmeal raisin cookies?

    • Melissa Williams says

      Sorry, I have not tested with gluten free flour.

  15. Fanny says

    5 stars
    Very easy and fast, my kids loved it.

  16. Rosemary says

    5 stars
    Delicious recipe! It’s a keeper.

  17. Betty Sims says

    Is it possible to store the dough in the refrigerator for several days or to freeze it for later?

    • Melissa Williams says

      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 🙂

  18. Joyce says

    I have quick oats. Can I use them and is it the same amount as old fashion oats?

    • Melissa Williams says

      Yes, there’s actually a paragraph above that addresses this exact thing 🙂

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