Best Oatmeal Raisin Cookies
I grew up with a jar of these oatmeal raisin cookies cooling on the counter — warm, slightly chewy, and packed with cinnamon-scented oats. This version balances brown sugar for chew, a touch of granulated sugar for lift, and a spice blend that nudges the familiar cookie into something nostalgic and grown-up at once. They’re the sort of cookies you make for school lunches, potlucks, or when you need a dependable bake to impress without sweating the details. If you like simple, reliable cookie recipes, you might also enjoy this take on 3-ingredient sugar cookies as another quick crowd-pleaser.
Why you’ll love this dish
These are the best oatmeal raisin cookies because they hit the sweet spot between chewy and structured. A few reasons to try them:
- Fast and forgiving: no chilling required, and the dough is easy to portion.
- Pantry-friendly: rolled oats and raisins stretch the batch and keep cost low.
- Kid-approved and adult-loved: sweet, warmly spiced, and not overly sugary.
- Versatile for occasions: bake a tray for weekday lunches, a casual dessert, or a holiday cookie swap.
“The oats give them body, the brown sugar keeps them tender, and that light cinnamon note makes them feel homemade — even when you bake a double batch.” — a reader favorite
How this recipe comes together
Quick overview before you bake so you know what to expect:
- Cream butter and sugars until smooth.
- Add eggs and vanilla for structure and flavor.
- Combine dry ingredients separately (flour, soda, spices) and fold into the wet mix.
- Stir in oats and raisins for texture.
- Drop, bake briefly until edges are set, then cool — they’ll finish firming on the sheet.
This flow means the most active time is just mixing; baking is short, so stay close to your oven.
What you’ll need
- 1 cup unsalted butter, softened (room temperature) — can swap for salted butter; omit added salt if using salted.
- 1 cup brown sugar (packed) — more brown sugar = chewier cookies.
- 1/2 cup granulated sugar — helps with slight crispness.
- 2 large eggs — for structure and moisture.
- 1 teaspoon vanilla extract — enhances overall flavor.
- 1 1/2 cups all-purpose flour — for structure; for a slightly denser cookie, try part whole-wheat.
- 1 teaspoon baking soda — leavener.
- 1 teaspoon cinnamon — warms the flavor.
- 1/2 teaspoon apple pie spice — optional but adds depth (or use extra cinnamon).
- 3 cups rolled oats (old-fashioned) — provides chew and body; avoid instant oats if you want a chewier texture.
- 1 cup raisins — plump or regular; you can swap for chocolate chips or dried cranberries.
- 1/2 teaspoon salt — balances sweetness.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Position racks in the middle.
- In a large bowl, cream the softened butter with the brown and granulated sugars until smooth and slightly fluffy.
- Beat in the eggs one at a time. Add the vanilla and mix until combined.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, apple pie spice, and salt.
- Gradually add the dry mix to the butter mixture. Stir until just combined — don’t overmix.
- Fold in the rolled oats and raisins until evenly distributed.
- Drop rounded tablespoons of dough onto ungreased baking sheets, spacing them about 2 inches apart.
- Bake 10–12 minutes, or until the edges are lightly golden but centers still look slightly soft.
- Let cookies cool on the baking sheet for 3–5 minutes so they set, then transfer to a wire rack to cool completely.
- Serve warm with milk, or cool fully and store (see storage tips).
Serving suggestions
- Best ways to enjoy it: Serve slightly warm with a tall glass of cold milk or a cup of black tea.
- For gatherings: plate on a simple parchment-lined tray and sprinkle a few oats on top for a rustic look.
- Pairings: these cookies are a sweet finish to a cozy dinner; they also work well with a savory main like a slow-cooked chicken — try pairing with the best chicken crockpot recipe for a comforting weeknight menu.
- Make a cookie sandwich: spread cream cheese frosting or salted caramel between two cookies for an indulgent treat.
How to store & freeze
- Room temp: Store cooled cookies in an airtight container for up to 4–5 days. Place a slice of bread in the container to keep them moist (it’s an old baker’s trick).
- Refrigerate: Not necessary unless your kitchen is very warm; if refrigerated, they may firm up and lose some softness.
- Freeze baked cookies: Layer in a freezer-safe container with parchment between layers; freeze up to 3 months. Thaw at room temperature or warm for 10–15 seconds in the microwave.
- Freeze dough: Scoop dough portions onto a baking sheet, freeze until solid, then transfer to a bag. Bake from frozen, adding 1–2 minutes to the bake time.
- Food safety: Cookies with eggs are safe at room temperature when consumed within a few days; always refrigerate if you plan to keep them longer or if you used perishable fillings.
Pro chef tips
- Use old-fashioned rolled oats for the best chew. Quick oats will produce a more uniform, less textured cookie.
- Don’t overbake: remove when edges are set and centers look slightly underdone; they’ll finish while cooling.
- Room-temperature butter and eggs incorporate more easily and create a better texture.
- For chewier cookies: increase brown sugar by 2 tablespoons and bake on the shorter side. For crisper cookies: flatten dough slightly before baking and bake a minute or two longer.
- If your raisins are dry, plump them first by soaking in hot water or warm rum for 10 minutes, then drain. This keeps them juicy in the finished cookie.
- Want even sizing? Use a cookie scoop for consistent rounds and uniform baking.
I sometimes make a double batch and freeze dough balls so I can bake fresh cookies whenever friends drop by. For a cozy offset-meal plan, these also fit well alongside a pot of chili like this cream cheese chicken chili when you want sweet and savory together.
Creative twists
- Chocolate chip swap: replace raisins with 1 cup chocolate chips for classic appeal.
- Nutty boost: fold in 1/2 cup chopped pecans or walnuts for crunch.
- Spice it up: add 1/4 teaspoon ground nutmeg or cardamom for a different aromatic profile.
- Vegan option: swap butter for a plant-based spread and replace eggs with flax eggs (2 tbsp ground flax + 6 tbsp water, chilled). Texture will differ slightly.
- Gluten-free: use a 1:1 gluten-free flour blend and certified gluten-free oats.
- Add-ins: shredded coconut, chopped dates, or orange zest each add a complementary flavor twist.
Your questions answered
Q: Are these cookies soft or crispy?
A: They’re intended to be soft-chewy with lightly golden edges. Bake the lower end of the time for softer cookies; bake longer for a firmer, crisper edge.
Q: Can I use quick oats instead of rolled oats?
A: Yes, but quick oats yield a finer, less textured cookie. For best chew, stick with old-fashioned rolled oats.
Q: Can I make the dough ahead?
A: Yes. You can refrigerate dough for up to 48 hours to develop flavor. For longer storage, freeze dough balls for up to 3 months and bake from frozen (add 1–2 minutes).
Q: How do I make them more or less sweet?
A: Reduce granulated sugar by 2 tablespoons for a slightly less sweet cookie. Increasing brown sugar will make them chewier and taste sweeter.
Q: Are the eggs safe in these cookies?
A: Eggs are cooked through during baking; standard food-safety rules apply—use fresh eggs and bake as directed.
Conclusion
If you want to compare variations from other home bakers, I like seeing other takes for inspiration: check out a tested oatmeal-raisin version from The Pioneer Woman and the long-popular oatmeal raisin recipe on Food.com for ideas on add-ins and technique.
Oatmeal Raisin Cookies
Ingredients
Method
- Preheat the oven to 350°F (175°C). Position racks in the middle.
- In a large bowl, cream the softened butter with the brown and granulated sugars until smooth and slightly fluffy.
- Beat in the eggs one at a time. Add the vanilla and mix until combined.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, apple pie spice, and salt.
- Gradually add the dry mix to the butter mixture. Stir until just combined — don’t overmix.
- Fold in the rolled oats and raisins until evenly distributed.
- Drop rounded tablespoons of dough onto ungreased baking sheets, spacing them about 2 inches apart.
- Bake for 10–12 minutes, or until the edges are lightly golden but centers still look slightly soft.
- Let cookies cool on the baking sheet for 3–5 minutes so they set, then transfer to a wire rack to cool completely.
