Best Oatmeal Raisin Cookies

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!

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!

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

• 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

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.

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!

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.

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.

4.55 from 410 votes

The BEST Oatmeal Raisin Cookies

Created by Melissa Williams | Persnickety Plates

Servings: 30 cookies

Prep Time: 10 minutes mins

Cook Time: 8 minutes mins

Total Time: 18 minutes mins

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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!

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Ingredients

 

1x2x3x

• ▢ 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

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.

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Nutrition

Serving: 1g | Calories: 143kcal | Carbohydrates: 22g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 23mg | Sodium: 162mg | Potassium: 87mg | Fiber: 1g | Sugar: 9g | Vitamin A: 160IU | Vitamin C: 0.2mg | Calcium: 15mg | Iron: 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.

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