Girl, let me tell you about these oatmeal raisin cookies I just pulled out of the oven – they’re absolutely perfect! I was craving something warm and comforting this morning, and these reminded me so much of the ones my grandma used to make when I was little.
The combination of chewy oats, plump sweet raisins, and that perfect hint of cinnamon is pure comfort food magic! I literally ate three straight off the cooling rack because I couldn’t help myself (don’t judge me). These are definitely going to be my new go-to cookie recipe!
Why You’ll Love This Recipe
Super easy – just mix everything in one bowl and bake! Perfect for feeding crowds at bake sales and family gatherings, stays soft and chewy for days, totally budget-friendly using simple pantry ingredients you probably already have.
These deliver that authentic homemade cookie flavor with the perfect chewy texture that’s completely addictive and will have everyone asking for your secret recipe every single time!
What You’ll Need
Dry ingredients:
- 1 ½ cups old-fashioned rolled oats
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg (optional)
- ½ teaspoon salt
Wet ingredients:
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
Mix-ins:
- 1 cup raisins (soaked in warm water and drained for extra plumpness)
Pro Tips
- Soak the raisins in warm water for 10 minutes before mixing. It keeps them juicy and prevents dryness.
- Don’t overmix the dough—just combine until the flour disappears for the best texture.
- Slightly underbake so the cookies stay soft as they cool.
- Chill the dough for 30 minutes if you want thicker, chewier cookies.
- Play with add-ins—walnuts, pecans, or chocolate chips are great variations.
Tools You’ll Need
- Mixing bowls
- Hand mixer or stand mixer
- Measuring cups and spoons
- Wooden spoon or spatula
- Baking sheets
- Parchment paper or silicone baking mat
- Cooling rack
Substitutions and Variations
- Gluten-free: Use a 1:1 gluten-free flour blend and certified GF oats.
- Butter swap: Try coconut oil or plant-based butter for a dairy-free version.
- Sugar options: Replace half the sugar with coconut sugar or maple syrup for a different sweetness.
- Add-ins: Swap raisins for dried cranberries, chopped dates, or add chocolate chips.
- Spice it up: Add ginger or cloves for a spiced holiday feel.
Make-Ahead Tips
- Dough storage: Refrigerate cookie dough for up to 3 days before baking.
- Freeze dough balls: Portion out scoops onto a tray, freeze, then transfer to a freezer bag for cookies on demand. Bake from frozen with an extra 1–2 minutes.
- Freeze baked cookies: Store cooled cookies in a freezer-safe container for up to 2 months.
How to Make Oatmeal Raisin Cookies
Step 1: Mix dry ingredients
In a medium bowl, whisk together oats, flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
Step 2: Cream butter and sugars
In a large bowl, beat ½ cup softened butter, ½ cup granulated sugar, and ½ cup brown sugar until light and fluffy. Add egg and vanilla, mixing well.
Step 3: Combine and add raisins
Slowly add the dry ingredients to the wet mixture. Stir until just combined. Fold in the raisins (drained if soaked).
Step 4: Scoop and bake
Scoop dough onto a parchment-lined baking sheet, spacing about 2 inches apart. Bake at 350°F (175°C) for 10–12 minutes, until edges are golden but centers are still soft.
Step 5: Cool and enjoy
Let cookies rest on the baking sheet for 5 minutes before transferring to a cooling rack.
Serving Suggestions
- Pair with a cold glass of milk for a classic combo.
- Serve alongside coffee or chai tea for a cozy snack.
- Stack and wrap with twine for a thoughtful homemade gift.
- Add to holiday cookie trays—they balance out richer cookies perfectly.
Leftovers & Storage
- Room temperature: Store in an airtight container for up to 5 days.
- Refrigerator: Keep in the fridge for up to 7 days if you like a firmer cookie.
- Freezer: Freeze baked cookies for up to 2 months, reheating in the microwave for a fresh-baked taste.
Nutrition & Benefits
Oatmeal raisin cookies may be a treat, but they come with some wholesome perks. Oats provide fiber and texture, raisins bring natural sweetness and iron, and using a mix of white and brown sugar gives both structure and chewiness.
They’re a cookie that feels indulgent but still a bit hearty—perfect for snack time or dessert.
Recipe FAQ
1. Can I use quick oats instead of rolled oats?
Yes, but the texture will be slightly less chewy. Rolled oats are best for classic oatmeal cookies.
2. Can I swap raisins for chocolate chips?
Absolutely! Or do half raisins and half chocolate chips for the best of both worlds.
3. Why do my cookies come out flat?
Flat cookies usually mean the butter was too soft or the dough wasn’t chilled. Try chilling before baking.
4. Can I make these vegan?
Yes! Use plant-based butter and replace the egg with a flax egg (1 tbsp flax + 3 tbsp water).
5. How do I keep cookies soft?
Store with a slice of bread in the container—the cookies will absorb moisture and stay soft.
Chewy, Cozy, and Always a Favorite
Oatmeal raisin cookies might not always be the first pick, but once you bite into these soft, chewy treats, they’re impossible to resist.
They’re easy to make, customizable to your taste, and perfect for sharing—or keeping all to yourself. Either way, this classic recipe is one you’ll come back to again and again.