Name: Oatmeal Raisin Cookies Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1 cup (2 sticks) unsalted butter, softened; 1 cup packed brown sugar (light or dark); 1/2 cup granulated sugar; 2 large eggs, room temperature; 1 teaspoon vanilla extract; 1 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon salt; 3 cups old-fashioned rolled oats; 1 1/2 cups raisins (soaked and drained, optional)

Few things compare to the warm, homey aroma of freshly baked oatmeal raisin cookies. They bring back memories of grandma’s kitchen, after-school snacks, or weekend baking projects.

With chewy oats, sweet raisins, and a touch of cinnamon, these cookies offer comfort in every bite. Whether you’re baking for your family or just craving a wholesome sweet treat, this recipe has everything you need.

Unlike complicated desserts, these cookies come together with pantry staples and require minimal fuss. The best part? The chewy texture and subtle spiced flavor make them feel both nostalgic and timeless.

Recipe Snapshot

Category	Details
Yield	24 cookies
Serving Size	1 cookie
Prep Time	15 minutes
Bake Time	10–12 minutes
Total Time	25–30 minutes
Calories per Serving	~140 calories
Primary Cooking Method	Baking
Cooling Time	10 minutes
Occasion	Everyday treat, Holidays
Diet Type	Vegetarian
Storage Time	Up to 5 days in airtight container

Calories are approximate and may vary depending on exact ingredients used.

Oatmeal Raisin Cookies Recipe

Recipe by Angela JonesCourse: CookiesCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Bake Time

minutes

Calories

140

kcal

These classic cookies combine old-fashioned oats, plump raisins, and a soft, chewy center for the perfect bite every time. The dough is rich and fragrant with vanilla and cinnamon, giving your kitchen that cozy, welcoming scent.

Ingredients

1 cup (2 sticks) unsalted butter, softened
1 cup packed brown sugar (light or dark)
1/2 cup granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups old-fashioned rolled oats
1 1/2 cups raisins (soaked and drained, optional)

Directions

Cream the Butter and Sugars
In a large mixing bowl, use a hand or stand mixer to beat softened butter, brown sugar, and granulated sugar until light and creamy. This should take 2–3 minutes. Proper creaming adds air to the dough for a soft texture.
Add the Eggs and Vanilla
Beat in the eggs one at a time. Add the vanilla extract and mix until fully combined. Scrape down the sides of the bowl to make sure everything mixes evenly.
Mix Dry Ingredients Separately
In a separate bowl, whisk together all-purpose flour, baking soda, cinnamon, and salt. Mixing them separately helps distribute the leavening agent and spices evenly.
Combine Wet and Dry Ingredients
Slowly add the dry ingredients to the wet mixture. Stir or beat on low speed until just combined. Don’t overmix—you want a tender dough.
Fold in the Oats and Raisins
Use a spatula to fold in the rolled oats and raisins until they’re evenly distributed. If the raisins were soaked, make sure they are drained well.
Chill the Dough (Optional but Recommended)
Cover and refrigerate the dough for 30–60 minutes. Chilling helps prevent spreading and makes for thicker cookies with a better texture.
Preheat Oven and Prep Trays
Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone mats.
Scoop and Space the Cookies
Use a medium cookie scoop or spoon to portion out balls of dough (about 1.5 tablespoons each). Place them 2 inches apart on the prepared baking sheets.
Bake Until Lightly Golden
Bake for 10–12 minutes, or until the edges are golden brown but the centers still look a little soft. They will continue baking as they cool.
Cool Before Eating
Allow cookies to cool on the tray for 5 minutes before transferring to a wire rack to cool completely. This helps them set and stay chewy.

Equipment You’ll Need

Here’s everything you’ll need to make and bake these cookies with ease:

Hand mixer or stand mixer
Mixing bowls (1 large, 1 medium)
Measuring cups and spoons
Rubber spatula or wooden spoon
Baking sheets (2 standard size)
Parchment paper or silicone baking mats
Cookie scoop or tablespoon
Wire cooling rack

Make-Ahead Tips

Want to plan ahead or bake later? Here are some helpful tips:

Chill the dough: You can refrigerate the cookie dough for up to 72 hours. Let it sit at room temperature for 10 minutes before scooping if it’s too firm.
Freeze the dough: Scoop dough balls onto a tray and freeze until solid, then transfer to a freezer bag. Bake from frozen at 350°F, adding 1–2 minutes to the baking time.
Bake in batches: Bake one tray at a time for even cooking. Keep the second tray in the fridge while the first bakes.

Storage Instructions

Here’s how to keep your cookies tasting fresh for days:

Room temperature: Store cookies in an airtight container for up to 5 days.
Freezer storage: Freeze fully baked cookies in a freezer-safe bag for up to 3 months. Thaw at room temp or microwave for 10 seconds.
Keep them soft: Place a slice of bread in the container with the cookies to keep them soft. Replace it every 1–2 days.

Tips for the Best Oatmeal Raisin Cookies

Here are some extra tips from seasoned bakers to help make your cookies perfect:

Use room temperature ingredients: Let eggs and butter come to room temp before starting.
Soak your raisins: Briefly soak raisins in warm water (10 minutes), then pat dry. This makes them plumper and prevents dryness.
Don’t skip the cinnamon: It’s essential for that signature warm flavor.
Use old-fashioned oats: For a hearty, chewy texture. Quick oats will make the cookies softer and less chewy.
Avoid overbaking: Cookies should look slightly underbaked in the center when you pull them from the oven.

Frequently Asked Questions

Can I use quick oats instead of rolled oats?
Yes, but the texture will be softer. Old-fashioned oats are better for chewiness.

How can I make these cookies gluten-free?
Substitute the flour with a 1:1 gluten-free baking blend and use gluten-free oats.

Can I add nuts or chocolate?
Definitely! Try adding 1 cup of chopped walnuts or chocolate chips for extra flavor and texture.

What if I want smaller or larger cookies?
Use a smaller scoop for bite-sized cookies (bake 8–10 min), or a large scoop for bakery-style (bake 13–15 min).

Can I use margarine instead of butter?
It’s not recommended. Butter gives a better texture and flavor.

Ingredient Selection Tips

Oats – Go for old-fashioned rolled oats. They create the perfect chewy texture.

Raisins – Use fresh, soft raisins. Dried-out raisins can be revived by soaking in warm water.

Butter – Always use unsalted butter so you can control the salt in the recipe.

Cinnamon – Use a fresh ground cinnamon for the most flavorful result.

Brown Sugar – Light brown sugar gives a milder molasses flavor, while dark brown sugar gives a deeper, richer cookie.

Serving Suggestions

Oatmeal raisin cookies are incredibly versatile and fit into nearly any occasion:

Afternoon snack: Pair with coffee, tea, or a cold glass of milk.
Holiday dessert tray: Include them in a holiday cookie box with shortbread and gingersnaps.
Ice cream sandwich: Make dessert even more fun by sandwiching vanilla ice cream between two cookies.
Lunchbox favorite: A perfect treat to include with your or your kids’ packed lunches.

Final Thoughts

There’s something undeniably nostalgic about oatmeal raisin cookies. They feel like a hug in dessert form—chewy, spiced, and sweet. Whether you’re baking for a special occasion or just to warm up your weekend, these cookies never fail to deliver.

Use this recipe as a base and feel free to experiment with add-ins like walnuts, coconut, or even white chocolate chips. However you make them, the result is always delicious. Happy baking!