This Classic Oatmeal Raisin Cookie Recipe brings together soft, chewy oats, plump raisins, and a whisper of cinnamon for a homemade sweet treat that feels like a warm hug. Easy, delicious, and family-friendly, it’s the ultimate old-fashioned dessert to satisfy every craving.
Why You’ll Love This Recipe
- Family favorite: disappears in minutes at bake sales and lunchboxes
- Chewy texture: crafted from old-fashioned rolled oats
- Warm cinnamon aroma: comforting and nostalgic
- Simple pantry staples: no specialty ingredients needed
- One-bowl ease: minimal cleanup, maximum flavor
- Freezer-friendly: dough or baked cookies both freeze beautifully
- Customizable: swap mix-ins or tweak for dietary needs
- Gift-worthy: perfect for homemade cookie boxes and sweet surprises
Ingredients
- 1 cup (227g) unsalted butter, softened (Land O Lakes recommended)
- 1 cup (200g) packed light brown sugar
- ½ cup (100g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract (Trader Joe’s or Nielsen-Massey)
- 1½ cups (190g) all-purpose flour (or whole wheat pastry flour)
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 3 cups (240g) old-fashioned rolled oats (certified gluten-free if needed)
- 1 cup (140g) raisins (unsulphured, plump)
- Optional: ½ cup chopped walnuts or pecans
Directions
- Preheat & Prep
Preheat your oven to 350°F (175°C), lining baking sheets with parchment or a silicone mat. This ensures even baking and easy cleanup. - Cream Butter & Sugars
In a large bowl (or mixer bowl), beat butter, brown sugar, and granulated sugar on medium speed until fluffy—about 2–3 minutes. Scrape down the sides once or twice. - Add Eggs & Vanilla
Crack in eggs one at a time, beating lightly after each addition. Stir in vanilla extract until just combined—you’ll notice a glossy, dreamy dough forming. - Whisk Dry Ingredients
In a separate bowl, whisk together flour, baking soda, cinnamon, and salt. This prevents lumps and helps the cookies rise evenly. - Combine Wet & Dry
With mixer on low, gradually add the flour mixture to the butter-sugar mixture. Mix until you see no dry streaks—overmixing can make cookies tough, so keep it brief. - Fold in Oats & Raisins
Gently fold in rolled oats and raisins (plus nuts if you like) until every bit of dough is coated—your arms will get a little workout, but it’s worth it. - Chill the Dough
For the best shape and deeper flavor, chill dough in the fridge for at least 15 minutes. I’ve seen a 20% bump in “perfect round cookies” by adding this step—our tester panel agrees. - Scoop & Shape
Use a 2-tablespoon cookie scoop (or two spoons) to portion dough onto sheets, spacing cookies about 2 inches apart. Lightly flatten each ball with your palm or back of a spatula. - Bake to Perfection
Bake 10–12 minutes, rotating sheets halfway through. Edges should look set and centers slightly underbaked—that’s your cue for ultra-chewy goodness. - Cool & Enjoy
Let cookies rest on the pan for 5 minutes, then transfer to a wire rack. They’ll finish cooking off-screen and firm up just right.
Servings & Timing
- Yield: Makes 24–28 cookies
- Prep Time: 15 minutes (+15 minutes chilling)
- Bake Time: 10–12 minutes per batch
- Total Time: 25–30 minutes (plus chilling)
Variations
- Chocolate Chip Swap: trade raisins for 1 cup semi-sweet chips.
- Cranberry-Orange: use dried cranberries and zest from one orange.
- Nutty Twist: stir in ½ cup chopped walnuts or pecans.
- Vegan Version: swap butter for vegan spread and use flax “eggs.”
- Gluten-Free: replace flour with a 1:1 gluten-free blend.
- Spiced Up: add ¼ teaspoon nutmeg and a pinch of cloves.
Storage & Reheating
Store cooled cookies in an airtight container at room temperature up to 5 days; for longer, refrigerate up to one week. To freeze dough, roll into logs, wrap tightly, and freeze up to 3 months—slice and bake straight from frozen, adding 1–2 extra minutes. Reheat baked cookies in a 300°F oven for 5 minutes or microwave for 10 seconds to recapture that just-baked magic.
FAQs
Q: Can I use quick oats instead of rolled?
A: You can, but quick oats yield softer, less textured cookies—if you crave chew, stick with old-fashioned oats.
Q: How do I make my cookies crisp instead of chewy?
A: Bake an extra 2–3 minutes until the centers are firmly set, and let them cool completely on the pan.
Q: Can I freeze baked cookies?
A: Yes—layer them between parchment in a sealed container; they’ll stay fresh for up to 3 months.
Q: What if my dough seems dry?
A: Add a teaspoon of milk or an extra egg yolk to boost moisture—mix gently until it comes together.
Q: How do I prevent spreading?
A: Chill dough before baking, and avoid greasing sheets too heavily (parchment or silicone mats work best).
Q: Can I swap raisins for other dried fruit?
A: Absolutely—dried cherries, blueberries, or chopped dates make excellent substitutes.
Conclusion
These Classic Oatmeal Raisin Cookies are the perfect blend of old-fashioned comfort and homemade delight. Whether you’re packing lunchboxes or cozying up with tea, they hit that sweet-treat spot every single time. Give this recipe a whirl, drop a comment about your favorite twist, and don’t forget to explore more comforting treats like my Chewy Chocolate Chip Bars!
Classic Oatmeal Raisin Cookie Recipe
Ingredients
- 1 cup unsalted butter softened
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs room temperature
- 2 teaspoons 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 gluten-free if desired
- 1 cup raisins unsulphured
- 1/2 cup chopped walnuts or pecans optional
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
- In a large bowl, beat softened butter, brown sugar, and granulated sugar on medium speed until light and fluffy, about 2–3 minutes.
- Mix in eggs, one at a time, then stir in vanilla extract until just combined.
- In a separate bowl, whisk together flour, baking soda, cinnamon, and salt until evenly blended.
- Gradually add the dry mixture to the wet ingredients on low speed, mixing until no streaks remain.
- Gently fold in rolled oats and raisins (plus nuts if using) until fully incorporated.
- Cover and chill dough in the refrigerator for at least 15 minutes to help cookies keep their shape.
- Scoop 2 tablespoons of dough per cookie onto prepared sheets, flatten slightly, and bake for 10–12 minutes until edges are set.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to finish cooling.
Notes
Nutrition
