Oatmeal Raisin Cookies

There’s something about oatmeal raisin cookies that feels like a warm hug from the past. For me, these cookies take me back to my grandma’s kitchen, where she would bake batches of these soft, chewy cookies for every family gathering.

My cousins and I would sneak into the kitchen, waiting for that perfect moment when the cookies were still warm, straight out of the oven. What I loved most about them wasn’t just the taste, but the comforting blend of hearty oats, plump raisins, and a hint of cinnamon that made them feel like home.

Oatmeal raisin cookies often get overshadowed by their more famous cousin—the chocolate chip cookie—but they’re just as delicious and have their own special charm.

Whether you’re a raisin lover or simply seeking a cookie that feels a little bit healthier, this recipe will satisfy your sweet cravings without being overly indulgent. They’re perfect for lunchbox treats, casual gatherings, or just enjoying with a cup of tea on a cozy afternoon.

Oatmeal Raisin Cookies Overview

This oatmeal raisin cookie recipe is a classic, blending soft oats with sweet, juicy raisins, and a hint of warming spices like cinnamon. What makes these cookies stand out is their texture: slightly crisp on the edges, but soft and chewy in the middle.

Plus, they’re incredibly easy to make with pantry staples you probably already have on hand! With a perfect balance of sweetness and wholesome goodness, these cookies are sure to become a family favorite.

Ingredients

• 1 cup (230g) unsalted butter, softened
• 1 cup (200g) packed brown sugar
• ½ cup (100g) granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 ½ cups (190g) all-purpose flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp salt
• 3 cups (240g) old-fashioned oats
• 1 ½ cups (240g) raisins
• Optional: ½ cup chopped nuts (walnuts or pecans)

Instructions

Preheat the oven
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.

Cream the butter and sugars
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together using an electric mixer until smooth and creamy, about 3-4 minutes. This step helps create a soft and fluffy cookie base.

Add the eggs and vanilla
Beat in the eggs, one at a time, until fully incorporated. Then, mix in the vanilla extract. The eggs add moisture and richness to the cookies, while the vanilla enhances the flavor.

Mix the dry ingredients
In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined.

Fold in the oats and raisins
Using a spatula or wooden spoon, fold in the oats and raisins (and nuts, if using) until evenly distributed throughout the dough.

Scoop the dough onto the baking sheets
Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading.

Bake the cookies
Bake for 10-12 minutes, or until the edges are golden brown but the centers are still slightly soft. This ensures a chewy texture.

Cool and enjoy!
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your oatmeal raisin cookies warm, with a glass of milk or your favorite tea!

Frequently Asked Questions (FAQ)

Can I use quick oats instead of old-fashioned oats?

While you can use quick oats, they will change the texture of the cookies, making them less chewy and more uniform. Old-fashioned oats give the best results for a hearty texture.

Can I make the dough ahead of time?

Yes! You can prepare the dough and store it in the refrigerator for up to 3 days before baking. If it gets too firm, let it sit at room temperature for a few minutes before scooping and baking.

Can I freeze the dough?

Absolutely! Freezing the dough is a great way to have freshly baked cookies whenever you want. Just scoop the dough into balls, freeze them, and bake directly from frozen.

What if I don’t like raisins?

No problem! You can easily swap out the raisins for other dried fruits like cranberries or use chocolate chips instead. The base recipe is versatile enough for any mix-in.

How do I make thicker cookies?

If you prefer thicker cookies, chill the dough for 30-60 minutes before baking. This will help the cookies hold their shape and prevent spreading in the oven.

Variations and Customizations

• Add chocolate chips: For a bit more indulgence, swap out half of the raisins for chocolate chips or chunks.

• Spice it up: Add a pinch of nutmeg or ginger for an extra layer of warmth and spice.

• Go nutty: Mix in a handful of chopped walnuts, pecans, or almonds for added crunch and flavor.

• Dried fruit mix-ins: Try replacing the raisins with dried cranberries, cherries, or apricots for a different fruity flavor.

• Make them healthier: Swap some of the all-purpose flour with whole wheat flour, or reduce the sugar slightly for a less sweet version.

Pro Tips for Perfect Oatmeal Raisin Cookies

• Use old-fashioned oats: For the best texture, make sure to use old-fashioned rolled oats rather than quick oats. They give the cookies a heartier, chewier bite.

• Plump your raisins: To ensure your raisins are soft and juicy, soak them in warm water for 10 minutes before adding them to the dough. Drain and pat them dry before mixing in.

• Don’t overmix the dough: Overmixing can lead to tough cookies. Once you add the dry ingredients, mix just until everything is combined.

• Chill the dough: If you have time, chill the dough in the refrigerator for 30 minutes before baking. This helps the cookies hold their shape and prevents them from spreading too much.

• Watch the bake time: For soft and chewy cookies, bake them just until the edges are golden, but the centers still look slightly underbaked. They’ll continue to firm up as they cool.

Storage Instructions

Room temperature: Store cookies in an airtight container at room temperature for up to 5 days. To help maintain their moisture, you can add a slice of bread to the container.

Freezing dough: Scoop the cookie dough into balls and freeze them on a baking sheet. Once frozen, transfer the dough balls to a freezer-safe bag and freeze for up to 3 months. When you’re ready to bake, just place the frozen dough on a baking sheet and bake, adding an extra 1-2 minutes to the bake time.

Freezing baked cookies: If you want to freeze already baked cookies, place them in an airtight container or freezer bag, separating layers with parchment paper. They’ll keep for up to 3 months. Thaw at room temperature before enjoying.