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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.

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

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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.

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Reader Interactions

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  1. Diana says

    How much of each ingredient do you use?

    • Melissa Williams says

      The recipe card is right above – you scrolled past it to leave this comment 🙂 Or there is a “print recipe” button at the top of the page, right under the title.

  2. Patty Taylor says

    5 stars
    I tried your Oatmeal Raisin Cookie recipe and it turned out pretty good.
    But I haven’t perfected it yet.

  3. Donna says

    1 star
    Wasted time & ingredients! Not sweet enough, too dry! Took way too long to cook!

    • Melissa Williams says

      They take 8 minutes to bake. If they “took way too long to cook” and were “dry” it sounds like you overbaked them and/or measured incorrectly.

  4. Angie says

    4 stars
    Can i use self rising flour instead of the baking soda and salt?

  5. Maryb says

    4 stars
    Ok cookies. I bake a lot of cookies that’s why I give 4⭐️ have used better recipes, sorry

    • Melissa Williams says

      always room for improvement, I suppose 🙂

  6. Deb Thill says

    Do I need to use Old Fashioned Oats? I have quick oats…

    • Melissa Williams says

      This paragraph is above:
      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.

  7. Patricia says

    NUTRITION info say serving size is 1g….what would that be equal to in number of cookies??

    • Melissa Williams says

      1 cookie but that is just an estimate and you’re better off calculating with your actual ingredients.

  8. R. Shultis says

    5 stars
    I’ve been searching for a good oatmeal raisin cookie and these cookies turned out AWESOME!! Excellent taste and soft and chewy!!

  9. Clara Berrey says

    Instead of cookies can I make them in a pan ? If so how long in the oven?

    • Melissa Williams says

      I haven’t tried but it should be fine. Check them at 18 minutes. I’m thinking they’d need 20-25.

  10. Joyce says

    Hi….is the flour just regular self rising fir the Oatmeal cookies? And could I add walnuts in them too?

    • Melissa Williams says

      Hi, it’s all purpose flour. And sure, you could chop up some walnuts & add them in.

  11. Jean says

    5 stars
    Turned out perfect and most importantly, it passed the granddaughter, Lauryn’s taste test.

  12. Velinda says

    So yummy! Thanks for the easy recipe! I added in some brewers yeast to make them lactation cookies! 😁

    • Melissa Williams says

      Ooh I didn’t know that, thanks for leaving the comment so others can see!

  13. Evelyn says

    5 stars
    Definitely the best I’ve ever baked!

  14. Barbra Bailey says

    5 stars
    Oh my goodness!! I just made these cookies and they are absolutely the best oatmeal raisin cookies I have ever had in my life! I bake and sell breads, cakes and pies but I have started getting into selling cookies also. I think this will be a big hit. I love that this is such a simple recipe and these are so delicious. I used a medium sized cookie dough scoop and only got 24 cookies out of it but that’s fine with me because they are nice and big. Thank you so much for posting this delicious recipe!

  15. Maria says

    5 stars
    These are, hands down, the BEST oatmeal cookies I have ever had!! My family ate all of them in one sitting. So good and easy to make!

  16. Betty says

    5 stars
    Very good! Soft in the middle and slightly crunch around the sides. I used quick oats and they turned out perfect.

  17. Louise says

    5 stars
    So good! Sweet, cinnamony, crispy edges!

  18. Tannis says

    5 stars
    Delicious 😋

  19. Joy says

    Thank you for sharing your recipe

  20. Candace says

    5 stars
    For years we have tried recipe after recipe, never finding the PERFECT oatmeal raisin cookie… until now! These were absolutely FABULOUS!!!!

    My husband talked about how good they were for days, haha. Our search is over and now the problem is not eating them all the first day.

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