Oatmeal Raisin Cookies Recipe
If you’ve been craving a soft, chewy, old fashioned Oatmeal Raisin Cookies Recipe that tastes like something your mom (or grandma) used to bake, you’re in exactly the right place.
This classic cookie recipe is everything I love in a homemade treat: buttery, full of cozy cinnamon, loaded with plump raisins, and just the right amount of chew from hearty oats. I bake these chewy oatmeal cookies all year long, but they feel especially comforting on chilly afternoons, tucked into lunchboxes, or shared with neighbors.
You know what? After 30 years of baking and raising three kids, this is the one oatmeal raisin cookies recipe my family keeps asking for. It’s simple, dependable, and gives you that bakery-style texture without any fuss or weird ingredients.
A Cozy Oatmeal Raisin Cookies Recipe You’ll Make Again and Again
This Oatmeal Raisin Cookies Recipe leans into the classics: real butter, brown sugar, vanilla, rolled oats, and warm cinnamon. Nothing trendy, nothing fancy—just honest, homemade oatmeal cookies that feel like a hug.
What makes these baked oatmeal treats special is the texture. We use a mix of brown sugar and granulated sugar for softness and a little crispness at the edges. There’s plenty of oats for chew, but not so much that the cookies turn dry. And a short rest time for the dough helps the raisins soak up flavor and stay soft.
I love making these:
- For lunchbox cookies that hold up well a few days.
- On Sunday nights so everyone has family friendly cookies for the week.
- For bake sales and holiday platters where a “not chocolate” cookie is always welcome.
- As a simple dessert cookie recipe with a cup of coffee after dinner.
They’re also easy to tweak—add nuts, swap in chocolate chips, or make them a bit lighter with whole wheat flour. We’ll talk variations a little later.
Why You’ll Love This Recipe
Here’s why this Oatmeal Raisin Cookies Recipe earns a permanent spot in your recipe box:
- Soft and chewy, not dry – These are chewy oatmeal cookies with soft centers and lightly crisp edges.
- Everyday pantry ingredients – Butter, oats, raisins, sugar… you probably have most of it already.
- No mixer required – A sturdy spoon or spatula works just fine if you don’t feel like hauling out the stand mixer.
- Perfect for kids and adults – Mild, cozy flavors make them great family friendly cookies and ideal for picky eaters.
- Great make-ahead dough – Chill the dough balls and bake a few cookies fresh any time you like.
- Freezer-friendly – These freeze beautifully, both baked and unbaked.
- Classic, nostalgic flavor – Old fashioned, cinnamon oatmeal cookies that taste like home.
- Easy cookie recipe – Clear steps, beginner-friendly, and flexible with add-ins.
Ingredients
Let me walk you through what you’ll need for these homemade oatmeal cookies. I’ll add a few little notes so your batch turns out just right.
-
1 cup (2 sticks / 226 g) unsalted butter, softened
Room temperature butter creams better and helps give that classic butter oatmeal cookies flavor. If using salted butter, reduce added salt slightly. -
1 cup (200 g) packed light brown sugar
Brown sugar adds moisture and that deep, caramel flavor—key for brown sugar cookies. -
½ cup (100 g) granulated sugar
-
2 large eggs, at room temperature
Room temperature eggs mix more evenly and help the dough hold together. -
2 teaspoons pure vanilla extract
-
1½ cups (190 g) all-purpose flour
You can use up to half whole wheat flour for a heartier cookie. -
1 teaspoon baking soda
-
1 teaspoon ground cinnamon
Feel free to bump it up to 1½ teaspoons if you like stronger spice in your cinnamon oatmeal cookies. -
½ teaspoon fine sea salt
Kosher salt also works; use a slightly heaped ½ teaspoon. -
3 cups (270 g) old fashioned rolled oats
Use rolled oats, not instant or quick oats; they give the best chewy texture for old fashioned oatmeal cookies. -
1½ cups (225 g) raisins
Regular or golden raisins both work. If they seem very dry, soak them in warm water for 5–10 minutes, then pat dry. -
Optional: ½ cup (60 g) chopped walnuts or pecans
These add crunch and balance the sweetness.
Ingredient Tips:
- If you live in a dry climate, don’t pack your flour too tightly; spoon and level it to avoid dry cookies.
- If your kitchen is very warm, chill the butter briefly after softening so it’s pliable but not melty.
- A good vanilla (like Nielsen-Massey or Kirkland from Costco) really boosts overall flavor.
Directions
These directions are written for a relaxed home baker—no stress, no rush. Put on some music, preheat the oven, and enjoy the process.
-
Preheat the oven and prepare pans
Preheat your oven to 350°F (175°C). Line 2 baking sheets with parchment paper or silicone baking mats. This helps prevent sticking and promotes even baking. -
Cream the butter and sugars
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light and creamy—about 2–3 minutes with a hand mixer on medium speed, or a bit longer by hand. The mixture should look fluffy and a little lighter in color. -
Add eggs and vanilla
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Scrape down the sides and bottom of the bowl, making sure everything is well combined. -
Whisk the dry ingredients
In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. This keeps the baking soda from clumping and ensures your cookies rise evenly. -
Combine wet and dry
Add the dry ingredients to the butter mixture and mix on low speed (or gently by hand) just until you no longer see streaks of flour. Don’t overmix; a few small flour specks are okay at this stage. -
Fold in oats and raisins
Stir in the rolled oats and raisins (and nuts, if using) with a spatula or wooden spoon. The dough will be thick and a little sticky—that’s exactly what you want for soft raisin cookies. -
Chill the dough (recommended but flexible)
For the best chewy oatmeal cookies, cover the bowl and chill the dough for 20–30 minutes. This helps keep the cookies from spreading too much and allows the flavors to settle. If you’re short on time, you can skip this, but your cookies may bake a bit flatter. -
Scoop and shape
Use a cookie scoop or tablespoon to portion out about 2 tablespoons of dough per cookie. Roll lightly into balls and place them on the prepared baking sheets, spacing about 2 inches apart. For a more uniform shape, you can gently press the tops to flatten them slightly. -
Bake
Bake one sheet at a time for 10–12 minutes, or until the edges are set and lightly golden, but the centers still look a tad soft. They’ll firm up as they cool. For softer cookies, pull them closer to 10 minutes; for slightly crisper, go toward 12. -
Cool and enjoy
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Try one while it’s still just barely warm—you’ve earned it.
Servings & Timing
Yield:
Makes about 24–28 cookies, depending on size.
Prep Time:
About 15–20 minutes (including mixing and scooping).
Chill Time (recommended):
20–30 minutes for best texture, especially in warm kitchens.
Bake Time:
10–12 minutes per batch.
Total Time:
Roughly 45–60 minutes, including chilling and baking multiple trays.
Variations for Your Classic Oatmeal Raisin Cookies
Once you’ve made the base Oatmeal Raisin Cookies Recipe, it’s easy to have a little fun with it.
- Oatmeal Chocolate Chunk Cookies – Swap half (or all) of the raisins with dark or semi-sweet chocolate chunks.
- Coconut Oatmeal Raisin Cookies – Stir in ½ cup shredded unsweetened coconut for a toasty twist.
- Cinnamon Spice Oatmeal Cookies – Add ¼ teaspoon nutmeg and ¼ teaspoon ground cloves for a spiced, almost holiday feel.
- Whole Grain Oatmeal Cookies – Replace ½ cup of the all-purpose flour with white whole wheat flour for a heartier bite.
- Gluten-Friendly Version – Use a 1:1 gluten-free flour blend and certified gluten-free rolled oats; check your baking soda brand too.
- Raisin & Cranberry Mix – Use half raisins and half dried cranberries for a sweet-tart combo.
Storage & Reheating
These homemade oatmeal cookies hold up really well, which makes them perfect for meal prep, lunchboxes, and gifting.
Room Temperature:
- Store completely cooled cookies in an airtight container at room temperature for 4–5 days.
- Layer with parchment if you’re stacking them so they don’t stick.
Refrigerator (optional):
- You don’t need to refrigerate baked cookies, but the dough can rest in the fridge (covered) for up to 48 hours before baking.
- If the dough is very hard when you pull it out, let it sit on the counter 15–20 minutes so it’s easier to scoop.
Freezer – Baked Cookies:
- Place cooled cookies in a freezer bag or airtight container; freeze for up to 3 months.
- Thaw at room temperature or warm gently in a 300°F oven for 4–5 minutes for that “just baked” feel.
Freezer – Unbaked Dough Balls:
- Scoop the dough into balls, freeze on a tray until solid, then transfer to a bag or container.
- Bake from frozen at 350°F, adding 1–2 extra minutes to the baking time—no need to thaw.
Notes from My Kitchen
A few things I’ve learned over many, many batches of these raisin and oat cookies:
- Don’t overbake. They might look a tiny bit underdone in the center when you pull them out—that’s perfect for soft, chewy centers.
- Raisins matter. Old, dry raisins make sad cookies. If yours are hard, soak them in warm water or even a splash of apple juice, then pat dry and stir in.
- Pan color can change things. Dark pans brown cookies faster; if your cookies seem too dark on the bottom, lower your oven rack or reduce bake time by a minute.
- Size plays a role. Bigger cookies spread more and stay softer in the middle; smaller ones bake faster and can become crisp. Adjust time a bit based on the size you scoop.
- Spices are flexible. If your family prefers less spice, reduce cinnamon slightly; if they love that cozy flavor, feel free to add an extra ½ teaspoon.
And one more little mom-style tip: bake a double batch, freeze half, and you’ll always have easy cookie recipe goodness on hand when someone needs a treat after a rough day.
FAQs
Can I use quick oats instead of rolled oats?
Yes, but the texture will be a bit less chewy; use the same amount, and try not to overmix so they don’t turn mushy.
Why did my oatmeal cookies turn out flat?
Usually it’s very soft or melted butter, not chilling the dough, or too little flour—next time, chill the dough and be sure to measure flour by spooning and leveling.
Can I reduce the sugar in this Oatmeal Raisin Cookies Recipe?
You can cut the sugar by about ¼ cup total without major issues, but more than that can affect texture and spread.
Do I have to chill the dough?
You don’t have to, but a short chill helps the cookies stay thicker and improves that chewy texture, especially for soft raisin cookies.
How do I make these dairy-free?
Use a good vegan butter or coconut oil (solid but soft) and check that your chocolate or add-ins are dairy-free if you’re changing things up.
Can I add chocolate chips along with the raisins?
Absolutely—many readers love a half-and-half mix for a fun take on butter oatmeal cookies with both raisins and chocolate.
What’s the best way to make them extra soft the next day?
Store the cookies with a small piece of bread or a slice of apple in the container; they’ll stay softer thanks to the little bit of moisture.
Can I use margarine instead of butter?
You can, but real butter gives the best flavor and structure; if you use margarine, choose one with at least 60% fat and expect slightly flatter cookies.
Conclusion
These classic Oatmeal Raisin Cookies are the kind of old fashioned oatmeal cookies that bring people to the kitchen the second they smell them—warm, cinnamon-spiced, and wonderfully chewy with every bite. They’re simple enough for a weekday bake, but special enough for care packages, potlucks, and holiday cookie trays.
If you try this Oatmeal Raisin Cookies Recipe, let me know how it went—leave a comment, rate the recipe, or share your favorite twist (chocolate chips, nuts, cranberries?) so others can get ideas too. And if you’re in a cookie mood, you might like to check out my other family-friendly dessert cookie recipes next time you’re preheating that oven.
Oatmeal Raisin Cookies
Ingredients
- 1 cup unsalted butter softened (2 sticks / 226 g)
- 1 cup light brown sugar packed (200 g)
- 1/2 cup granulated sugar 100 g
- 2 large eggs at room temperature
- 2 teaspoons vanilla extract pure
- 1 1/2 cups all-purpose flour 190 g; spooned and leveled
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon up to 1 1/2 teaspoons for stronger flavor
- 1/2 teaspoon fine sea salt or slightly heaped if using kosher salt
- 3 cups old fashioned rolled oats 270 g; not quick or instant oats
- 1 1/2 cups raisins 225 g; regular or golden, soak briefly if very dry
- 1/2 cup chopped walnuts or pecans optional, about 60 g
Instructions
- Preheat your oven to 350°F (175°C). Line 2 baking sheets with parchment paper or silicone baking mats to prevent sticking and promote even baking.
- In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light and creamy—about 2–3 minutes with a hand mixer on medium speed, or a bit longer by hand, until the mixture looks fluffy and slightly lighter in color.1 cup unsalted butter, 1 cup light brown sugar, 1/2 cup granulated sugar
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Scrape down the sides and bottom of the bowl to ensure everything is well combined.2 large eggs, 2 teaspoons vanilla extract
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt until evenly combined and no clumps remain.1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon fine sea salt
- Add the dry ingredient mixture to the butter mixture. Mix on low speed or gently by hand just until you no longer see streaks of flour. Do not overmix; a few small flour specks are okay.
- Using a spatula or wooden spoon, fold in the rolled oats, raisins, and nuts (if using). The dough will be thick and a little sticky.3 cups old fashioned rolled oats, 1 1/2 cups raisins, 1/2 cup chopped walnuts or pecans
- Cover the bowl and chill the dough for 20–30 minutes. This helps keep the cookies from spreading too much and improves the chewy texture. If you’re short on time, you can skip this step, but the cookies may bake a bit flatter.
- Use a cookie scoop or tablespoon to portion about 2 tablespoons of dough per cookie. Roll lightly into balls and place on the prepared baking sheets, spacing about 2 inches apart. Gently press the tops to slightly flatten if you prefer a more uniform shape.
- Bake one sheet at a time for 10–12 minutes, or until the edges are set and lightly golden while the centers still look slightly soft. For softer cookies, bake closer to 10 minutes; for slightly crisper edges, bake closer to 12 minutes.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy warm or at room temperature.
