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Oatmeal Raisin Cookies Recipe
Soft, chewy, and packed with cinnamon warmth, this Oatmeal Raisin Cookies Recipe gives you that old-fashioned, bakery-style cookie with crispy edges and a tender center that tastes like home.
Meet Your New Favorite Oatmeal Raisin Cookies
Oatmeal raisin cookies are one of those classic cookie recipes that never go out of style. They’re the cozy sweater of baked goods—comforting, familiar, and somehow always exactly what you needed. This particular Oatmeal Raisin Cookies Recipe has been my go-to for years because it makes chewy oatmeal cookies with just the right amount of sweetness, soft raisins, and plenty of hearty oats.
I started baking these when my kids were in elementary school and I wanted a lunchbox cookie that felt a little more wholesome than straight chocolate chip. These homemade oatmeal cookies use old fashioned oats, real butter, brown sugar, and a good hit of cinnamon. The result? Soft raisin cookies with a caramel-y flavor and a texture that holds up beautifully in lunchboxes, cookie jars, and care packages.
Are these “health food”? Let’s be honest—no, they’re still dessert. But they do have whole grain oats and a bit of fiber, and they’re more satisfying than a lot of store-bought snacks. If you’ve got a houseful of kids, grandkids, or just a couple of cookie lovers, these family friendly cookies are a must-have in your baking rotation.
You can dress them up with nuts, swap raisins for chocolate chips, or make them into cinnamon oatmeal cookies with extra spice in the dough. However you spin it, you’ll get a classic dessert cookie recipe that feels nostalgic and special enough for holidays but easy enough for a Tuesday afternoon.
Why You’ll Love This Recipe
- Super chewy texture – Think soft centers with lightly crisp edges, just like your favorite bakery oatmeal raisin cookies.
- Simple pantry ingredients – Butter, oats, brown sugar, eggs—nothing fancy, nothing hard to find.
- Big, cozy flavor – Cinnamon, vanilla, and brown sugar give these that warm, old fashioned oatmeal cookies taste.
- Perfect for lunchboxes – These lunchbox cookies hold up well and don’t crumble into dust after a day in a backpack.
- Easy cookie recipe – One bowl for the wet ingredients, one for the dry, no complicated steps.
- Flexible and forgiving – Swap raisins for other dried fruit, add nuts, or use chocolate chips without changing the method.
- Make-ahead friendly – Freeze the dough balls and bake fresh cookies anytime you want a small batch treat.
- Crowd-pleasing – These are that “safe” cookie everyone likes, from picky eaters to grandparents.
- Stays soft for days – Thanks to oats, butter, and brown sugar, they stay moist and chewy longer than many cookies.
Ingredients for Classic Chewy Oatmeal Raisin Cookies
Here’s everything you need for these homemade oatmeal cookies. I’ll add little notes so you know where you can bend the rules and where you really shouldn’t.
Dry Ingredients
- 1 ½ cups (195 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon (use a full, heaping teaspoon for extra cinnamon oatmeal cookies)
- ½ teaspoon fine sea salt (or table salt; if using kosher, use ¾ teaspoon)
Wet Ingredients
- 1 cup (2 sticks / 226 g) unsalted butter, softened to room temperature
- Tip: For classic butter oatmeal cookies flavor, use real butter, not margarine. If using salted butter, reduce the added salt to ¼ teaspoon.
- 1 cup (200 g) packed light brown sugar
- ½ cup (100 g) granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
Oats, Raisins & Add-Ins
- 3 cups (270 g) old fashioned rolled oats
- Tip: Use old fashioned oats, not quick oats. Quick oats make the cookies drier and less chewy.
- 1 ½ cups (210 g) raisins
- Tip: If your raisins are dry, soak them in warm water (or a splash of orange juice) for 10 minutes, then drain and pat dry—this keeps your soft raisin cookies extra tender.
- Optional: ½ cup (60 g) chopped walnuts or pecans (for a little crunch)
Simple Substitutions and Variations
- Gluten-friendly version – Use a 1:1 gluten-free baking flour blend and certified gluten-free oats.
- Less sweet – Reduce granulated sugar to ⅓ cup if you prefer a less sweet brown sugar cookies vibe.
- Spice lovers – Add ¼ teaspoon nutmeg or ¼ teaspoon ground cloves for deeper spice notes.
- Raisin alternatives – Use dried cranberries, chopped dried apricots, or a mix of raisins and mini chocolate chips.
If you bake often, you probably have everything on this list already. That’s one of my favorite things about this dessert cookie recipe—it’s low effort but tastes like you fussed.
Step-by-Step Directions
These directions are written so even a newer baker can follow along calmly and confidently. No pressure, just cookies.
-
Preheat and prepare your pans
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. This helps prevent sticking and keeps the bottoms from getting too dark. -
Plump the raisins (optional but recommended)
Place the raisins in a small bowl and cover with warm water. Let them sit for about 10 minutes while you mix the dough, then drain and pat dry with a paper towel. This small step gives you soft, juicy raisin and oat cookies instead of hard little nuggets. -
Whisk together your dry ingredients
In a medium bowl, whisk the flour, baking soda, cinnamon, and salt until well combined. This keeps the baking soda and salt from clumping, so you don’t get random salty bites. -
Cream the butter and sugars
In a large mixing bowl (stand mixer or hand mixer both work), beat the softened butter, brown sugar, and granulated sugar on medium speed for about 2–3 minutes, until light and fluffy. The mixture should look pale and slightly creamy—this helps your cookies bake up thick and chewy rather than flat. -
Add the eggs and vanilla
Add the eggs one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl. Mix in the vanilla extract. Don’t rush this part; a smooth, emulsified mixture is the base for a good classic cookie recipe. -
Combine the dry and wet ingredients
Add the flour mixture to the butter mixture. Mix on low speed just until the flour is almost incorporated—some streaks of flour are fine. Overmixing here can make your cookies tough instead of tender. -
Stir in the oats and raisins
Add the rolled oats, drained raisins, and nuts if using. Stir by hand with a sturdy spatula or wooden spoon. The dough will be thick—this is what you want for chewy oatmeal cookies that don’t spread too much while baking. -
Chill the dough (strongly recommended)
Cover the bowl and chill the dough in the refrigerator for at least 30–45 minutes, or up to 48 hours. Chilling helps the flour hydrate, firms up the butter, and gives you thicker, bakery-style brown sugar cookies with great texture. If you’re in a rush, even 20 minutes in the fridge helps. -
Portion the cookies
Use a cookie scoop or tablespoon to portion about 2 tablespoons of dough per cookie (around 35–40 g each). Roll lightly into balls and place them on the prepared baking sheets, leaving about 2 inches of space between each. If you like a slightly flatter cookie, gently press the tops down just a bit. -
Bake to chewy perfection
Bake one sheet at a time on the middle rack for 10–12 minutes, or until the edges are set and lightly golden but the centers still look slightly underbaked. Every oven is a little different, so start checking at 9–10 minutes. Remember, cookies continue to firm up as they cool. -
Cool on the pan, then on a rack
Let the cookies cool on the baking sheet for 5 minutes (this helps them set), then move them to a wire rack to cool completely. If you taste one warm—let’s be honest, you will—you’ll get the full soft, gooey, butter oatmeal cookies experience. -
Repeat with remaining dough
Continue baking the rest of the dough, keeping the unbaked portion in the fridge between batches, especially if your kitchen is warm.
You know what? If your first batch comes out a little flatter than you’d like, just chill the remaining dough longer. That small shift makes a big difference.
Servings & Timing
- Yield: About 30–32 cookies (using ~2 tablespoons of dough per cookie)
- Prep Time: 20 minutes
- Chill Time: 30–45 minutes (longer is fine, even overnight)
- Bake Time: 10–12 minutes per batch
- Total Time: Around 1 hour 15 minutes (including chilling and baking multiple trays)
If you’re baking with kids or grandkids, I like to mix the dough in the afternoon, chill it while we clean up and maybe watch a show, then bake the cookies before dinner so they’re cool and ready for dessert.
Fun Variations to Try
Once you’ve made this Oatmeal Raisin Cookies Recipe as written, you can start playing around. Here are a few ideas:
- Oatmeal Chocolate Chip Cookies – Swap all or half of the raisins for semisweet chocolate chips for a chocolate twist on old fashioned oatmeal cookies.
- Cinnamon Spice Oatmeal Cookies – Add ½ teaspoon extra cinnamon and ¼ teaspoon nutmeg for super cozy cinnamon oatmeal cookies.
- Trail Mix Cookies – Use a mix of raisins, chocolate chips, chopped nuts, and even sunflower seeds for hearty baked oatmeal treats.
- Maple Brown Sugar Cookies – Replace 2–3 tablespoons of the granulated sugar with real maple syrup and add ½ teaspoon maple extract.
- No-Raisin Kid-Friendly Cookies – If your crew is “team no raisin,” skip the raisins and add mini chocolate chips or butterscotch chips instead.
- Oatmeal Coconut Cookies – Add ½ cup shredded coconut (sweetened or unsweetened) for a chewy, toasty twist.
Each variation uses the same base method, so you don’t have to relearn anything—just tweak and bake.
Storage, Freezing & Make-Ahead Tips
A good cookie recipe should fit real life, not the other way around. Here’s how to keep your cookies and dough ready when you are.
Counter Storage
- Store fully cooled cookies in an airtight container at room temperature for 4–5 days.
- For the softest texture, layer cookies with parchment paper and tuck a small piece of bread inside the container; the cookies absorb moisture from the bread and stay tender.
Freezing Baked Cookies
- Place baked cookies in a single layer on a baking sheet and freeze until solid, then transfer to a freezer bag or airtight container.
- Freeze for up to 2–3 months. Thaw at room temperature for 20–30 minutes before serving.
Freezing Cookie Dough
- Scoop dough into balls, place them on a parchment-lined baking sheet, and freeze until firm.
- Transfer the frozen dough balls to a freezer-safe bag, label with the date and baking time, and freeze for up to 3 months.
- Bake from frozen at 350°F, adding 1–2 extra minutes to the baking time. This is my favorite way to have fresh homemade oatmeal cookies on busy days.
Make-Ahead
- You can refrigerate the dough (covered) for up to 48 hours.
- If the dough feels very firm after chilling, let it sit at room temperature for 10–15 minutes until scoopable.
Notes from My Kitchen
A few personal tips I’ve picked up after more batches of oatmeal raisin cookies than I probably should admit:
- Use old fashioned oats, not instant – Quick oats make the dough more dense and the cookies less chewy. Old fashioned oats give you that classic, hearty texture.
- Don’t skip the brown sugar – A mix of brown and white sugar helps keep the cookies soft and gives them a caramel-like flavor. All white sugar will make them crisper and less rich.
- Watch your bake time – Pull the cookies when they still look a bit underdone in the center. If you wait until they look completely baked, they’ll cool to a firmer, drier texture.
- Rotate your pans – If your oven has hot spots (most do), rotate the baking sheets halfway through baking for even browning.
- Test one cookie first – If you’re picky about thickness, bake a single test cookie. If it spreads too much, chill the dough longer. If it doesn’t spread much, press the dough balls down slightly before baking.
- Raisins on top trick – For prettier cookies, press a few extra raisins on top of the dough balls before baking. It makes them look like they belong in a bakery case.
And one more thing: if you’re baking these for gifts or a cookie exchange, make them on the smaller side so people can sample several different desserts without getting too full.
FAQs About Oatmeal Raisin Cookies
1. Why are my oatmeal raisin cookies flat?
Usually, flat cookies mean the butter was too warm or the dough wasn’t chilled long enough. Try chilling the dough for at least 45 minutes and make sure your baking sheets are cool before each batch.
2. Can I use quick oats instead of old fashioned oats?
You can, but the texture will change—quick oats will give you softer, less chewy cookies. For the best classic cookie recipe texture, old fashioned rolled oats are the way to go.
3. How do I keep my cookies soft after baking?
Store them in an airtight container and don’t overbake them. Adding a small piece of bread or a slice of apple to the container helps keep these soft raisin cookies moist.
4. My raisins are dry and hard—what should I do?
Soak them in warm water (or warm apple juice) for about 10 minutes, then drain and pat dry. This little trick turns tough raisins into plump, juicy bites in your raisin and oat cookies.
5. Can I leave out the cinnamon?
Yes, but they’ll taste more like plain brown sugar cookies. If someone in your family doesn’t like cinnamon, you can cut the amount in half instead of removing it completely.
6. How do I make these cookies gluten-free?
Use a cup-for-cup gluten-free all-purpose flour blend and certified gluten-free oats. The cookies may be slightly more delicate but still very tasty.
7. Can I reduce the sugar in this recipe?
You can reduce the total sugar by about ¼ cup without changing the texture too much. Just keep in mind, sugar also affects moisture and chewiness in baked oatmeal treats.
8. Are these cookies okay for lunchboxes in warm weather?
Yes, they hold up quite well. Since there’s no frosting, they don’t melt; just pack them in a small container or snack bag so they don’t get squished.
Final Thoughts
This Oatmeal Raisin Cookies Recipe is one of those dependable, old fashioned oatmeal cookies you’ll reach for again and again—chewy, cinnamon-kissed, and full of raisin and oat goodness. They’re simple enough for an everyday treat but special enough to share during holidays, potlucks, and family gatherings.
If you bake a batch, I’d love to hear how they turned out for you—try a variation, share a pan with your neighbors, or tuck a few in a lunchbox and see whose face lights up first. And when you’re ready for more baked oatmeal treats, try pairing these with a batch of chocolate chip cookies or snickerdoodles for a cookie platter everyone will remember.
Oatmeal Raisin Cookies
Ingredients
- 1 1/2 cups all-purpose flour 195 g
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon use a heaping teaspoon for extra cinnamon flavor
- 1/2 teaspoon fine sea salt or table salt; if using kosher salt, use 3/4 teaspoon
- 1 cup unsalted butter 2 sticks / 226 g, softened to room temperature
- 1 cup light brown sugar 200 g, packed
- 1/2 cup granulated sugar 100 g
- 2 large eggs at room temperature
- 2 teaspoons pure vanilla extract
- 3 cups old fashioned rolled oats 270 g; do not use quick oats
- 1 1/2 cups raisins 210 g; see note for plumping if dry
- 1/2 cup chopped walnuts or pecans 60 g; optional, for crunch
- warm water for soaking raisins (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and over-browning on the bottoms.
- Place the raisins in a small bowl and cover with warm water. Let them soak for about 10 minutes while you prepare the dough. Drain well and pat dry with paper towels before adding to the dough.1 1/2 cups raisins, warm water
- In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt until evenly combined and free of clumps.1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon fine sea salt
- In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar with a stand mixer or hand mixer on medium speed for 2–3 minutes, until light, pale, and fluffy.1 cup unsalted butter, 1 cup light brown sugar, 1/2 cup granulated sugar
- Add the eggs one at a time, beating well after each addition and scraping down the sides and bottom of the bowl. Mix in the vanilla extract until the mixture is smooth and emulsified.2 large eggs, 2 teaspoons pure vanilla extract
- Add the flour mixture to the butter mixture. Mix on low speed just until the flour is almost fully incorporated and only a few streaks remain. Do not overmix.
- Add the rolled oats, drained raisins, and chopped nuts (if using). Stir by hand with a sturdy spatula or wooden spoon until everything is evenly distributed. The dough will be thick.3 cups old fashioned rolled oats, 1 1/2 cups raisins, 1/2 cup chopped walnuts or pecans
- Cover the bowl and refrigerate the dough for at least 30–45 minutes, or up to 48 hours. Chilling helps the flour hydrate, firms the butter, and produces thicker, chewier cookies.
- Using a cookie scoop or tablespoon, portion about 2 tablespoons (35–40 g) of dough per cookie. Roll lightly into balls and place on the prepared baking sheets, leaving about 2 inches of space between each. For slightly flatter cookies, gently press the tops down.
- Bake one sheet at a time on the middle rack for 10–12 minutes, or until the edges are set and lightly golden and the centers still look slightly underbaked. Start checking at 9–10 minutes, as ovens vary.
- Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer to a wire rack to cool completely. Repeat with the remaining dough, keeping unbaked dough in the refrigerator between batches.
