There’s something undeniably nostalgic about the aroma of freshly baked cookies filling your home especially when it's a batch of Oatmeal Raisin Cookies Recipe straight from the oven. Few treats strike the perfect balance between comfort and wholesomeness like these golden, chewy classics. The heartiness of old-fashioned oats pairs beautifully with the natural sweetness of plump, juicy raisins, creating a satisfying bite that feels indulgent yet nourishing.
Whether you're baking with your kids on a cozy weekend, preparing a thoughtful treat for a friend, or simply looking to satisfy a sweet craving with something familiar and satisfying, this long-trusted Oatmeal Raisin Cookies Recipe checks every box. With just the right touch of cinnamon spice, hints of vanilla, and a perfect bake that yields crisp edges and a soft, chewy center, this Oatmeal Raisin Cookies Recipe delivers consistency and joy every single time.
As someone who has tested and fine-tuned dozens of cookie recipes over the years, I can say with confidence that this version stands out—not only for its flavor but also for how reliably delicious it turns out. It's ideal for bakers of all levels, whether you're a first-timer or a seasoned pro looking to add a new favorite to your repertoire.
Plus, with simple pantry staples and no fancy equipment needed, it’s a go-to recipe you’ll find yourself returning to again and again. Want to explore even more delicious ideas? Browse our full Cookies collection for classic favorites and creative twists that will keep your cookie jar full and your taste buds happy.
Why you'll love this oatmeal raisin cookies recipe
These aren't just any Oatmeal Raisin Cookies Recipe they're the kind that disappear within hours of baking. What makes this particular Oatmeal Raisin Cookies Recipe so special is the perfect balance of textures: satisfyingly chewy centers with slightly crisp edges that make each bite truly memorable.
The beauty of this Oatmeal Raisin Cookies Recipe lies in the simple yet hearty ingredients. The combination of old-fashioned oats and plump raisins creates a cookie with real substance—something you can sink your teeth into, unlike thinner, crispier versions that vanish in a single bite. Add in warm cinnamon and a splash of vanilla, and your kitchen will be filled with the irresistible aroma that only this Oatmeal Raisin Cookies Recipe can create.
Beyond flavor and texture, this Oatmeal Raisin Cookies Recipe carries with it a sense of nostalgia. These are the cookies grandma used to bake the ones that filled cookie jars in cozy kitchens and brought comfort during childhood. It’s a treat that feels both indulgent and wholesome, making this Oatmeal Raisin Cookies Recipe a timeless classic worth baking again and again.
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Ingredients You'll Need
- Chopped walnuts or pecans (optional)
- Unsalted butter, softened
- Brown sugar, packed
- Granulated sugar
- Eggs, room temperature
- Vanilla extract
- All-purpose flour
- Baking soda
- Cinnamon
- Salt
- Nutmeg (optional, but adds wonderful depth)
- Old-fashioned rolled oats
- Raisins
See recipe card for quantities.
Instructions
Prep & Mix Wet Ingredients
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- If your raisins seem dry, place them in a small bowl, cover with hot water for 5 minutes, then drain and pat dry.
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar with an electric mixer until light and fluffy (about 2-3 minutes).
- Add eggs one at a time, beating well after each addition, then mix in the vanilla extract until the mixture is smooth.
Combine Dry Ingredients & Form Dough
- In a separate bowl, whisk together the flour, baking soda, cinnamon, salt, and nutmeg (if using).
- Gradually add this dry mixture to the wet ingredients, mixing on low speed just until combined.
- Using a wooden spoon or rubber spatula, stir in the oats until evenly distributed.
- Fold in the raisins (and optional nuts) until just combined to form a thick, sticky dough.
Form Cookies & Bake
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Slightly flatten the tops of the cookie dough balls with your palm or the back of a spoon.
- Bake for 10-12 minutes, or until the edges are golden but the centers still look slightly underdone (bake less time for chewier cookies).
Cool & Store
- For extra soft cookies, add a slice of bread to the storage container (replace when it becomes stale).
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Once cooled, store in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
- Step 1: Butter and sugars creamed for cookie dough.
- Step 2: Cream butter and sugars, then beat in eggs and vanilla until smooth.
- Step 3: Oats and raisins folded into thick cookie dough.
- Step 4: Let cookies cool completely before storing or serving.
Equipment Recommendations
- Electric mixer: Makes creaming butter and sugar much easier, though you can do it by hand with some elbow grease.
- Cookie scoop: Ensures uniformly sized cookies that bake evenly.
- Heavy-duty baking sheets: Thicker sheets distribute heat more evenly, preventing burnt bottoms.
- Parchment paper or silicone baking mats: Prevents sticking and makes cleanup easier.
- Cooling racks: Allow air to circulate around the cookies as they cool, preventing sogginess.
Don't worry if you don't have all these items—a good wooden spoon, mixing bowl, and basic baking sheet will work just fine.
Recipe Variations
Dietary Modifications
- Gluten-Free Oatmeal Raisin Cookies: Use certified gluten-free oats and a 1:1 gluten-free flour blend.
- Vegan Oatmeal Raisin Cookies: Replace butter with vegan butter or coconut oil, and use flax eggs instead of regular eggs.
- Lower Sugar Option: Reduce both sugars by ¼ cup each. The cookies will be less sweet but still delicious.
- Whole Grain Version: Substitute whole wheat flour for all-purpose flour for added fiber and nutrients.
Flavor Twists
- Orange-Infused Oatmeal Raisin Cookies Recipe: Add 1 tablespoon of orange zest to the dough for a bright, citrusy note.
- Oatmeal Raisin Chocolate Chip Cookies: Add ½ cup of chocolate chips along with the raisins.
- Spiced Oatmeal Raisin Cookies Recipe: Double the cinnamon and add ¼ teaspoon of ground cloves for a more complex flavor.
- Oatmeal Raisin Peanut Butter Cookies: Add ¼ cup of peanut butter to the wet ingredients.
- Frosted Oatmeal Raisin Cookies Recipe: Top cooled cookies with a simple glaze made from powdered sugar, milk, and vanilla.
Storage & Make-Ahead Tips
Counter Storage
- Store completely cooled cookies in an airtight container at room temperature for up to 5 days. Add a slice of bread to the container to keep cookies soft (replace the bread when it becomes stale).
Freezing Baked Cookies
- Baked oatmeal raisin cookies freeze beautifully for up to 3 months. Place cooled cookies in a single layer on a baking sheet and freeze until solid, then transfer to a freezer bag. Thaw at room temperature for about 30 minutes when ready to enjoy.
Freezing Cookie Dough
- You can also freeze the unbaked dough for fresh cookies anytime:
- When ready to bake, place the frozen dough balls on a baking sheet and bake as directed, adding 2-3 minutes to the baking time.
- Form the dough into balls.
- Place on a baking sheet and freeze until solid.
- Transfer to a freezer bag and store for up to 3 months.
Expert Baking Tips
- Rotate your baking sheets halfway through baking if your oven has hot spots.
- Room temperature ingredients make a big difference in how these cookies turn out. Set your butter and eggs out about an hour before baking.
- Don't flatten the cookies too much before baking—they'll spread naturally in the oven.
- For extra soft cookies, remove them from the oven when the edges are just set but the centers still look slightly underbaked. They'll continue cooking from residual heat on the baking sheet.
- Cookie thickness matters: For chewier cookies, make them slightly thicker. For crispier edges with chewy centers, flatten them a bit more before baking.
- Even sizing ensures all your cookies bake at the same rate. A cookie scoop is helpful but not necessary.
My Grandmother’s Secret Touch
Every time I bake these cookies, I’m transported back to my grandmother’s warm kitchen—the soft hum of her favorite tunes playing in the background, the scent of cinnamon and vanilla hanging in the air, and her gentle hands guiding mine as I helped scoop dough onto the baking sheet. This Oatmeal Raisin Cookies Recipe isn’t just a list of ingredients—it’s a piece of her legacy. She believed that the secret to perfect cookies wasn’t just in the oats or the raisins, but in the love and patience you poured into every batch. Her version had that tender chew, those golden, crisp edges, and just enough sweetness to make you feel wrapped in a hug. I’ve honored her original recipe here, tested and refined with care, so you can share a bit of that same warmth with your own family.
FAQ
How long do oatmeal raisin cookies stay fresh?
Oatmeal raisin cookies recipe typically stay fresh for up to 5 to 7 days when stored in an airtight container at room temperature. To keep them extra soft and chewy, place a slice of bread in the container—it helps maintain moisture. For longer storage, you can freeze them for up to 3 months.
Why are my oatmeal cookies falling apart?
If your oatmeal cookies are falling apart, it’s often due to too little binding agent (like eggs or butter) or overbaking. Make sure you're using the right ratio of wet to dry ingredients, and try chilling the dough before baking. Also, allow cookies to cool completely on the baking sheet before moving them—they firm up as they cool.
How do you know when oatmeal raisin cookies are done?
Oatmeal raisin cookies recipe are done when the edges are lightly golden and the centers still look slightly soft. They’ll continue to set as they cool. Overbaking can lead to dry, crumbly cookies, so it’s best to take them out when they still look a little underbaked in the middle—usually around 10 to 12 minutes at 350°F (175°C).
How do you keep oatmeal raisin cookies from going flat?
To prevent oatmeal raisin cookies recipe from going flat, make sure to chill the dough for at least 30 minutes before baking. Also, avoid using melted butter—instead, use softened butter to maintain structure. Double-check your baking soda or baking powder is fresh, and don’t overmix the dough, as that can cause spreading.
Your New Go-To Oatmeal Raisin Cookies Recipe
This homemade Oatmeal Raisin Cookies Recipe is more than just a nostalgic bake—it's a warm hug in cookie form. With the perfect mix of hearty oats, cozy spices, and naturally sweet raisins, every bite offers a taste of comfort that never goes out of style. Whether you’re baking for a family gathering, prepping school lunch treats, or simply indulging in a moment of sweetness with your morning coffee, this recipe promises deliciously reliable results every single time.
For even more cookie magic, try our delightfully soft and colorful Easy Red Velvet Cookie Mix Recipe or add a citrusy twist to your baking day with our refreshing Easy Sugar-Free Lemon Cookies.
Have you made this recipe? We'd love to hear how it turned out! Share your baking success in the comments below or tell us if you added your own twist—we're all about making kitchen memories together.
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Oatmeal Raisin Cookies Recipe
Equipment
- 2 Mixing bowls One for wet, one for dry ingredients
- 1 Hand or stand mixer For creaming butter and sugars
- 1 Wooden spoon To fold in oats and raisins
- 1 set Measuring cups For flour, oats, sugars, etc.
- 1 set Measuring spoons For baking soda, cinnamon, salt, etc.
- 2 Baking sheets Recommended for baking in batches
- 2 sheets Parchment paper To line baking sheets
- 1 Cooling rack For even cooling
- 1 (optional) Cookie scoop For uniform cookie sizes
Ingredients
- 1 cup unsalted butter softened (2 sticks)
- 1 cup brown sugar packed
- ½ cup granulated sugar
- 2 large eggs room temperature
- 1 tablespoon vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ¼ teaspoon nutmeg optional,adds depth
- 3 cups old-fashioned rolled oats
- 1½ cups raisins
- ½ cup chopped walnuts or pecans optional
Instructions
- Preheat oven and prepare baking sheets.
- Soak raisins in hot water, then drain and dry.
- Cream butter and both sugars until fluffy.
- Beat in eggs one at a time, then add vanilla.
- Mix dry ingredients in a separate bowl.
- Add dry ingredients to wet and mix gently.
- Stir in oats, raisins, and nuts.
- Scoop dough onto sheets, flatten slightly.
- Bake for 10–12 minutes until edges are golden.
- Cool on sheet, then move to wire rack.
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
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