Oatmeal Raisin Cookie Recipe
A warm, chewy oatmeal raisin cookie recipe that’s homemade, healthy-ish, and perfect for cozy mornings or festive dessert trays.
Nothing beats the nostalgia of biting into a tender, slightly crisp-on-the-edge oatmeal raisin cookie. I’m a 50-year-old home cook who’s fiddled with this recipe until every bite felt just right. Loaded with whole-grain oats, plump raisins, a hint of cinnamon, and a touch of brown sugar, these cookies strike the perfect balance between wholesome and indulgent. Whether you’re packing school lunches, gifting cookie tins, or craving a simple dessert, this homemade treat fits the bill—and yes, it really is that easy!
Why You’ll Love This Recipe
• Rich, chewy centers with lightly crisped edges—every bite’s a delight
• Made with pantry staples you likely already have (oats, raisins, cinnamon)
• No fancy gadgets—just a bowl, a whisk, and a baking sheet
• Can be ready in under 30 minutes from start to finish
• Flexible for dietary tweaks—gluten-free, vegan, low-sugar options
• Naturally high in fiber (around 3g per cookie) and whole grains
• Perfect for after-school snacks, holiday gift boxes, or afternoon tea
• Keeps well for days at room temperature (if it lasts that long!)
• Crowd-pleasing aroma fills the kitchen—guaranteed compliments
Ingredients
• 1 cup (90g) old-fashioned rolled oats (use gluten-free oats if needed)
• ¾ cup (95g) all-purpose flour (or whole-wheat for extra fiber)
• ½ teaspoon baking soda
• ½ teaspoon fine sea salt
• 1 teaspoon ground cinnamon (Ceylon or Saigon for deeper flavor)
• ½ cup (113g) unsalted butter, softened (or coconut oil, melted)
• ½ cup (100g) packed light brown sugar (swap half for coconut sugar)
• ¼ cup (50g) granulated sugar (optional: use a monk-fruit blend)
• 1 large egg plus 1 egg yolk, room temperature (or 1 flax “egg”)
• 1 teaspoon pure vanilla extract (a splash of almond extract is nice, too)
• 1 cup (145g) raisins (golden or regular; soak briefly for extra plumpness)
• Optional: ½ cup chopped walnuts or pecans for crunch
Tips: Measure oats after lightly fluffing. Soft butter gives the best texture. If raisins are rock-hard, soak in warm water for 10 minutes, drain well.
Directions
1. Preheat & prep. Heat the oven to 350°F (175°C). Line two baking sheets with parchment or a silicone mat—this helps cookies bake evenly and release easily.
2. Whisk dry ingredients. In a bowl, stir together oats, flour, baking soda, salt, and cinnamon until you see a uniform tan color. This ensures no clumps of baking soda sneak into your dough.
3. Cream butter and sugars. In a mixing bowl or stand mixer, beat the softened butter with brown and granulated sugar until it’s light and a bit fluffy—about 2 minutes. You want a silky ribbon when you lift the beater.
4. Add egg and extract. Mix in the egg, extra yolk, and vanilla (plus almond extract if using) until the batter looks glossy. Scrape down the sides so nothing sticks.
5. Combine wet and dry. Pour the flour-oat mix into the butter mixture. Stir with a spatula until just combined—don’t overmix.
6. Fold in raisins (and nuts). Use a gentle folding motion to distribute the plump raisins evenly. If you see streaks of flour, give it one more gentle stir.
7. Scoop onto sheet. Using a 2-tbsp cookie scoop or a spoon, drop dough mounds about 2 inches apart—they’ll spread a bit. For uniformity, I measure each ball so my guests don’t argue over the biggest cookie!
8. Bake & check. Slide the first sheet into the oven on the middle rack. Bake 10–12 minutes until edges are golden but centers still look soft—trust me, they’ll set as they cool.
9. Cool slightly. Let cookies rest on the pan for 5 minutes, then transfer them to a wire rack. This keeps bottoms from overbrowning.
10. Repeat and enjoy. Bake the second sheet, and then—taste test! A warm cookie with a cold glass of milk is one of life’s simple joys.
Servings & Timing
Makes 18–20 cookies
Prep Time: 12 minutes (including measuring and mixing)
Bake Time: 10–12 minutes per batch
Cool Time: 5 minutes on pan + 10 minutes on rack
Total Time: About 30 minutes from start to finish
Variations
• Chocolate-Chip Swap: Replace raisins with 1 cup dark chocolate chips—semi-sweet or bittersweet.
• Apple-Cinnamon Twist: Stir in ½ cup finely diced green apple and skip the raisins.
• Vegan Version: Use vegan butter, a flax or chia egg (1 tbsp ground seed + 3 tbsp water), and maple syrup for sweetener.
• Gluten-Free Treat: Swap in 1:1 gluten-free flour blend and certified GF oats.
• Spiced Holiday Cookies: Add ¼ teaspoon ground nutmeg and ⅛ teaspoon ground cloves for a festive kick.
• Nut-Free Option: Omit nuts entirely or swap with sunflower seeds for crunch.
Storage & Reheating
Store at room temperature in an airtight container for up to 5 days—that’s if they last! For longer life, freeze cooled cookies in a zip-top bag for up to 3 months. To thaw, leave at room temp for about 20 minutes or warm in a 300°F oven for 5 minutes. Make-ahead tip: Portion dough onto a parchment-lined sheet, freeze scoops solid, then transfer to a bag; bake straight from frozen, adding 1–2 minutes to the bake time.
Notes
• Dough consistency is key: Too wet and cookies spread too thin; too dry and they crack. Adjust by a teaspoon of flour or a dash of milk.
• For deeper flavor, chill dough for 30 minutes—especially helpful in warm kitchens.
• If raisins clump, toss them in a teaspoon of flour before folding in.
• Brown sugar adds moisture; swapping it fully for white sugar yields a crisper cookie.
• I once forgot the vanilla—turns out cinnamon still shined, but trust the extract for that warm, home-baked aroma.
FAQs
Q: Can I make this dough ahead?
A: Absolutely—dough keeps in the fridge for 2 days. Rest brings out richer flavors.
Q: Why are my cookies flat?
A: Likely too warm dough or too much butter; chill the dough or reduce butter by a tablespoon.
Q: Can I use quick oats?
A: You can, but texture will be softer and less hearty—old-fashioned oats give the best chew.
Q: How do I get crisp edges?
A: Bake on a lower rack or leave cookies on the warm pan a bit longer before moving to a rack.
Q: Are these cookies healthy?
A: They’re packed with whole grains and fiber, but still a treat—balance is everything!
Q: My raisins sink to the bottom—help!
A: Dust them lightly with flour before adding; this creates a bit of grip in the batter.
Q: Can I halve the recipe?
A: Yes, simply scale each ingredient by 50%—I often do this for smaller households.
Q: How do I know they’re done?
A: Look for golden edges; centers may look soft but will set as they cool.
Conclusion
These oatmeal raisin cookies marry simple pantry ingredients with heartwarming memories—each batch smells like comfort. Whether you’re baking for family, friends, or yourself, this oatmeal raisin cookie recipe is a trusty go-to for chewy, slightly sweet satisfaction. Give it a try, leave a comment below, and don’t forget to explore my other crowd-pleasers like my triple-chocolate brownies or lemon lavender scones!
Oatmeal Raisin Cookie Recipe
Ingredients
- 1 cup (90g) old-fashioned rolled oats use gluten-free oats if needed
- ¾ cup (95g) all-purpose flour or whole-wheat for extra fiber
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 teaspoon ground cinnamon Ceylon or Saigon for deeper flavor
- 1/2 cup (113g) unsalted butter softened (or coconut oil, melted)
- 1/2 cup (100g) packed light brown sugar swap half for coconut sugar
- 1/4 cup (50g) granulated sugar optional: use a monk-fruit blend
- 1 large + 1 yolk egg room temperature (or 1 flax “egg”)
- 1 teaspoon pure vanilla extract a splash of almond extract is nice, too
- 1 cup (145g) raisins golden or regular; soak briefly for extra plumpness
- 1/2 cup chopped walnuts or pecans for crunch
Instructions
- Heat the oven to 350°F (175°C) and line two baking sheets with parchment or a silicone mat.
- Stir together oats, flour, baking soda, salt, and cinnamon in a bowl.
- Beat softened butter with brown and granulated sugar until light and fluffy.
- Mix in the egg, extra yolk, and vanilla until glossy.
- Pour the flour-oat mix into the butter mixture and stir until just combined.
- Gently fold in raisins and nuts until evenly distributed.
- Drop dough mounds about 2 inches apart on baking sheets.
- Bake 10–12 minutes until edges are golden but centers still look soft.
- Let cookies rest on the pan for 5 minutes, then transfer to a wire rack.
- Bake the second sheet and enjoy warm cookies!
