There’s something undeniably cozy about a warm, chewy oatmeal raisin cookie. With golden edges, a tender center, and the perfect balance of sweet raisins and hearty oats, this classic treat never goes out of style. Whether you’re baking for a lunchbox, an after-dinner dessert, or just because, these cookies hit the sweet spot every time. ❤️
And the best part? You probably have everything you need in your pantry already!
Why You’ll Love These Cookies
✅ Soft and chewy texture in every bite
✅ Perfect balance of cinnamon warmth and sweet raisins
✅ Easy to customize with nuts, chocolate, or dried fruit
✅ Make-ahead and freezer friendly
✅ Crowd-pleaser for kids and adults alike
🛒 Ingredients You’ll Need (Expanded)
- 1 ½ cups all-purpose flour – Forms the base structure for the cookies. Be sure to spoon and level for accuracy.
- 1 teaspoon baking soda – Gives the cookies just the right amount of lift and chewiness.
- 1 ½ teaspoons ground cinnamon – Warm and aromatic, cinnamon adds depth and cozy flavor.
- ½ teaspoon salt – Balances the sweetness and enhances the other flavors.
- ¼ teaspoon ground nutmeg – Optional, but adds a subtle, earthy spice that plays well with oats and raisins.
- 1 cup unsalted butter, at room temperature – Creates a rich, tender cookie. Let it soften fully for smooth mixing.
- 1 cup packed light or dark brown sugar – Brings deep molasses notes and helps keep the cookies soft.
- ⅓ cup granulated sugar – Adds sweetness and helps the cookies spread just right.
- 2 large eggs, at room temperature – Bind the dough and add richness. Room temp eggs incorporate better into the batter.
- 2 teaspoons vanilla extract – For that classic bakery-style aroma and depth.
- 3 cups old-fashioned rolled oats – The heart of the cookie. Rolled oats provide the best chew and structure (avoid quick oats).
- 1 ¾ cups raisins – Juicy, sweet pops in every bite. Soak them in warm water or even rum for 10 minutes if you want extra plumpness.
🍫 Optional Add-ins:
- 1 cup chocolate chips for a dessert twist
- ½–1 cup chopped walnuts or pecans for crunch
- ½ cup dried cranberries for tart contrast
👩🍳 How to Make Oatmeal Raisin Cookies
Step 1: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, cinnamon, salt, and nutmeg. Set aside.
Step 2: Cream Butter and Sugars
In a stand mixer or with a hand mixer, beat butter, brown sugar, and granulated sugar until light and fluffy, about 2–3 minutes.
Step 3: Add Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Step 4: Combine Wet and Dry
Reduce mixer speed to low and slowly add the dry ingredients until just combined. Avoid overmixing.
Step 5: Fold in the Oats and Raisins
Mix in the rolled oats and raisins gently. Dough will be thick and chunky — that’s perfect.
Step 6: Chill the Dough
Cover the bowl with plastic wrap and chill in the fridge for 1 to 2 hours. This helps prevent spreading and gives the cookies a chewier texture.
Step 7: Preheat & Scoop
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop dough into rounded tablespoons or cookie scoops and place on baking sheets, spaced 2 inches apart.
Step 8: Bake & Cool
Bake for 9–11 minutes, until edges are just golden and centers are soft. Don’t overbake — underbaking slightly keeps them chewy! Let cool for 5–10 minutes on the baking sheet before transferring to a wire rack.
🍽️ Cookie Customization & Serving Ideas
- 🍫 Add chocolate chips or white chocolate chunks
- 🥜 Fold in peanut butter chips or chopped nuts
- 🍒 Try dried cherries or cranberries instead of raisins
- 🥄 Sprinkle sea salt on top before baking for a sweet-salty twist
- ☕ Serve warm with a mug of tea, milk, or spiced chai
💡 Pro Tips & Tricks
- Chilling the dough prevents cookies from spreading too much and deepens flavor.
- Soak raisins in warm water (or dark rum!) for 10 minutes to make them extra plump and juicy.
- Bake on parchment to prevent sticking and promote even browning.
- Double the batch and freeze half of the dough for later!
🥡 Storage & Freezing
- Room Temp: Store cooled cookies in an airtight container for up to 1 week.
- Freeze Baked Cookies: Let cool completely and freeze in zip-top bags or airtight containers for up to 3 months.
- Freeze Dough: Scoop cookie dough onto a tray, freeze until solid, then store frozen dough balls for up to 3 months. Bake from frozen, adding 2–3 minutes.
❓ FAQ
Q: Can I make these gluten-free?
A: Yes! Use a 1:1 gluten-free flour blend and certified gluten-free oats.
Q: Can I reduce the sugar?
A: You can slightly reduce both sugars, but too much reduction may affect texture.
Q: Can I use quick oats?
A: You can, but the cookies will be softer and less chewy. Old-fashioned oats are best.
Q: What makes them chewy vs. crispy?
A: Chilling the dough, using brown sugar, and slightly underbaking all contribute to that perfect chew.
❤️ Final Thoughts
Oatmeal raisin cookies might not be the flashiest treat on the dessert table, but they win every time with comfort, texture, and timeless flavor. They’re the cookie equivalent of a warm blanket on a chilly day — soft, spiced, and filled with love. 🍂🍪
There’s a reason they’ve stood the test of time. The chewiness of the oats, the warmth of cinnamon, and the sweet pop of raisins create a nostalgic flavor that instantly transports you back to homemade after-school snacks or holiday cookie trays.
And they’re just as adaptable as they are delicious. Add chocolate, nuts, or new dried fruits to reinvent them again and again. Whether you’re baking for yourself, a bake sale, or someone who needs a little joy — this oatmeal raisin cookie recipe always delivers.
So go ahead — bake a batch, pour a glass of milk, and treat yourself to a cookie (or three). You’ve earned it. 💛
Short version
Oatmeal Raisin Cookies
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- 1 cup unsalted butter at room temperature
- 1 cup packed light or dark brown sugar
- ⅓ cup granulated sugar
- 2 large eggs at room temperature
- 2 teaspoons vanilla extract
- 3 cups old-fashioned rolled oats
- 1 ¾ cups raisins
Instructions
- In a medium bowl, whisk together the all-purpose flour, baking soda, cinnamon, salt, and nutmeg until well combined. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar on medium speed until light and creamy. Add the eggs and vanilla extract, and continue mixing until everything is fully incorporated, scraping down the sides of the bowl as needed.
- With the mixer on low speed, slowly add the dry flour mixture and mix until just combined. Then mix in the oats and raisins on low speed, being careful not to overmix.
- Cover the bowl with plastic wrap and refrigerate the dough for 1 to 2 hours. Chilling the dough helps the cookies hold their shape, but avoid refrigerating for too long, as it can cause the edges to brown too quickly while the centers remain underdone.
- When ready to bake, preheat the oven to 350°F and line baking sheets with parchment paper.
- Scoop rounded tablespoons of dough, shape into balls, and place them on the prepared baking sheets, leaving space between each for spreading.
- Bake for 9–11 minutes, until the edges are just turning golden and the centers are still slightly soft. Be careful not to overbake — for soft and chewy cookies, it’s best to slightly underbake them. If baking two trays at once, rotate them halfway through for even baking.
- Let the cookies cool on the baking sheet for 5–10 minutes before transferring them to a wire rack to cool completely.
Notes
Baked cookies can be kept fresh in an airtight container at room temperature for up to 1 week. Be sure the container seals well to maintain their softness and flavor. Freezing Instructions:
To freeze baked cookies, let them cool completely and place them in an airtight container or freezer bag. They can be frozen for up to 3 months. When ready to enjoy, thaw them at room temperature for 15–20 minutes or warm them gently in the microwave for a freshly-baked taste. To freeze cookie dough, scoop the dough into individual balls and arrange them on a parchment-lined baking sheet. Freeze the tray for about 2 hours until the dough is firm, then transfer the cookie dough balls to a zip-top freezer bag or airtight container. They’ll keep well for up to 3 months. When baking from frozen, add a few extra minutes to the original bake time — no need to thaw.
