A warm, chewy spin on a timeless favorite—this Classic Oatmeal Raisin Cookie Recipe brings together hearty oats, plump raisins, and just the right hint of spice for a truly irresistible homemade treat.

Why You’ll Love This Recipe

Chewy, not crunchy: perfected for that soft center every time.
Made with pantry staples you already have.
Traditional flavor profile everyone recognizes and adores.

Ready in under 30 minutes (plus an optional chill for ultimate texture).
Freezer-friendly dough and baked cookies for make-ahead baking.
Easily customizable—from nuts to chocolate chips.

Kid-approved snack and grown-up comfort food rolled into one.
No fancy equipment required—just a bowl, spoon, and baking sheet.

Ingredients

1 cup (226 g) unsalted butter, softened (or dairy-free margarine)

1 cup (200 g) granulated sugar
1 cup (220 g) packed light brown sugar
2 large eggs, at room temperature

1 teaspoon pure vanilla extract (or almond extract for a twist)
1½ cups (190 g) all-purpose flour (sub: gluten-free blend 1:1)
1 teaspoon baking soda

½ teaspoon fine salt
1 teaspoon ground cinnamon (optional, but recommended)
3 cups (240 g) old-fashioned rolled oats (not instant)

1 cup (150 g) plump raisins (sub: dried cranberries or chopped dates)
½ cup (60 g) chopped walnuts or pecans (optional)

Directions

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats for even baking.
In a large bowl, cream the softened butter with granulated and brown sugars until light and fluffy—about 2–3 minutes with an electric mixer (or vigorous whisking by hand). This aerates the dough and helps cookies rise evenly.
Beat in eggs one at a time, scraping down the bowl between additions, then stir in vanilla extract until fully incorporated.

In a separate bowl, whisk together flour, baking soda, salt, and ground cinnamon. This ensures your leavening and spices distribute evenly—no gummy pockets of baking soda!
Gradually add the dry ingredients to the creamed mixture, mixing on low speed until just combined; over-mixing develops gluten and leads to tougher cookies.
Fold in rolled oats, raisins, and optional nuts with a sturdy spatula until evenly scattered. The dough will look thick and hearty.

(Tip: For thicker, cakier cookies, chill dough for 30 minutes in the fridge—studies show chilled dough spreads 25% less.) Scoop generous tablespoons of dough (about 2 tablespoons each) onto prepared sheets, spacing cookies 2 inches apart.
Bake cookies one tray at a time on the middle rack for 10–12 minutes, or until edges are lightly golden and centers still look slightly underbaked—carryover heat will finish them off.
Allow cookies to cool on the baking sheet for 5 minutes (they set up nicely), then transfer to a wire rack to cool completely.

Servings & Timing

Yield: Makes about 24 cookies
Prep Time: 15 minutes
Chill/Rest Time: Optional 30 minutes for extra thick cookies

Bake Time: 10–12 minutes per batch
Total Time: 27 minutes (or ~57 minutes with chilling)

Variations

Cinnamon-Spice Swap: Add ½ teaspoon ground nutmeg and substitute half the raisins with dried cranberries.

Chocolate Chip Crunch: Replace raisins with 1 cup semisweet chocolate chips and add ½ cup chopped almonds.
Gluten-Free Option: Use a certified 1:1 gluten-free flour blend and ensure oats are labeled gluten-free.
Vegan Twist: Swap butter for vegan margarine and eggs for 2 flax eggs (2 Tbsp flaxseed meal + 6 Tbsp water, chilled 10 minutes).

Coconut-Oat Delight: Stir in ½ cup shredded unsweetened coconut and ½ cup macadamia nuts.
Spiced Molasses: Add 2 tablespoons dark molasses and 1 teaspoon ground ginger for a ginger-molasses flair.

Storage & Reheating

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies in a freezer-safe bag up to 3 months—thaw at room temperature or warm individual cookies in a 300°F oven for 5 minutes. Cookie dough can also be portioned and frozen; bake straight from frozen, adding 1–2 extra minutes to bake time.

FAQs

Q: How can I make my cookies softer?
A: Bake until edges are set but centers still look soft—5 minutes of cooling on the sheet keeps them irresistibly chewy.

Q: Can I use quick-cooking oats instead of old-fashioned?
A: Yes, but texture will be less chewy—quick oats absorb moisture faster, creating a softer bite.

Q: Why did my cookies spread too much?
A: Dough that’s too warm or high in butter will spread—try chilling for at least 30 minutes before scooping.

Q: What if I don’t have brown sugar?
A: Mix 1 cup granulated sugar with 1–2 tablespoons of molasses for a homemade brown sugar substitute.

Q: How do I make these cookies nut-free?
A: Simply omit the nuts or substitute with sunflower seeds for extra crunch without allergens.

Q: Can I double the recipe?
A: Absolutely—just mix ingredients in a larger bowl and bake in two batches for best heat circulation.

Q: Is there a dairy-free version?
A: Yes, swap butter for your favorite plant-based margarine and use egg replacers or flax eggs.

Q: How do I prevent lumps of flour or baking soda?
A: Whisk your dry ingredients thoroughly in a separate bowl before combining with wet ingredients for even distribution.

Conclusion

This Classic Oatmeal Raisin Cookie Recipe delivers homemade, chewy perfection with minimal fuss—no wonder it’s a traditional favorite for generations. Give these warm, delicious cookies a whirl, leave a comment below with your favorite variation, and don’t miss my related Baking Basics series for more cookie magic!

Classic Oatmeal Raisin Cookie Recipe

A warm and chewy oatmeal raisin cookie made with old-fashioned oats, plump raisins, and a hint of cinnamon—perfect for snacks, gifts, and cozy afternoons.

No ratings yet

Print Recipe Pin Recipe

Prep Time 15

Cook Time 12

Chill Time (optional) 30

Total Time 27

Course Dessert, Snack

Cuisine American

Servings cookies

Calories 150 kcal

Ingredients

1 cup unsalted butter softened (or dairy-free margarine)
1 cup granulated sugar
1 cup light brown sugar packed

2 large eggs at room temperature
1 teaspoon vanilla extract pure
1½ cups all-purpose flour (or gluten-free 1:1 blend)

1 teaspoon baking soda
½ teaspoon salt fine
1 teaspoon ground cinnamon optional

3 cups old-fashioned rolled oats not instant
1 cup raisins
½ cup chopped walnuts optional

Instructions

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
Beat in eggs one at a time, then stir in vanilla extract until fully incorporated.

In a separate bowl, whisk together flour, baking soda, salt, and cinnamon for even distribution.
Gradually add dry ingredients to wet mixture on low speed until just combined—avoid over-mixing.
Using a spatula, fold in rolled oats, raisins, and optional nuts until evenly distributed.

Chill dough in the refrigerator for 30 minutes for thicker, less-spreading cookies.
Scoop 2-Tbsp portions of dough onto baking sheets, 2 inches apart; bake 10–12 minutes until edges are golden.
Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For extra chewiness, chill the dough for 30 minutes before baking. Store baked cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.