Recipe
If there’s one cookie recipe that will make you feel like you’ve uncovered the secret to bakery-level goodness, it’s this one. These homemade oatmeal raisin cookies are the real deal—chewy on the inside, slightly crisp on the edges, and loaded with plump raisins and hearty oats that make every bite pure comfort.
What makes them special? A touch of cinnamon and vanilla that wraps you in warmth, plus a secret tip: chilling the dough for just 30 minutes guarantees that perfect texture. I’ve been making these for years, and trust me, they’re the cookies that disappear before the plate even hits the table.
Whether you’re craving nostalgia or just need a treat that hits all the right notes, this recipe is your go-to. Let’s get baking—it’s easier than you think, and the results are worth every second.
Ingredients
Great oatmeal raisin cookies start with the right ingredients—quality matters, but flexibility is key. Here’s what you’ll need, plus insider tricks to nail the texture and flavor every time.
- Rolled oats – The star of the show. Old-fashioned oats give the best chew—avoid quick oats (they turn mushy).
- All-purpose flour – Keeps the cookies sturdy but tender. For gluten-free, swap in a 1:1 blend.
- Butter (unsalted, softened) – Browned butter takes these to the next level (just cool it before mixing). No butter? Coconut oil works, but expect a crisper bite.
- Brown sugar & granulated sugar – The combo creates depth. Dark brown sugar adds more molasses richness—don’t skip it!
- Eggs (room temp) – Binds everything. For vegan, flax eggs (1 tbsp ground flax + 3 tbsp water per egg) do the trick.
- Raisins – Soak them in warm water or rum for 10 minutes to plump them up. Hate raisins? Dried cranberries or chopped dates are stellar swaps.
- Cinnamon & vanilla extract – Non-negotiables for that warm, cozy flavor. Splurge on pure vanilla—imitation tastes flat.
- Baking soda & salt – Leavening and balance. If using salted butter, reduce added salt by half.
- Optional upgrades – A pinch of nutmeg, toasted walnuts, or a sprinkle of flaky sea salt on top before baking.
Pro tip: Chill the dough for at least 30 minutes—it prevents overspreading and intensifies the flavors.
How to Make the Best Oatmeal Raisin Cookie Recipe
Gradually add the dry ingredients to the wet mixture, mixing just until combined. Overmixing at this stage can develop gluten, making cookies tough. Stop when no streaks of flour remain.
Fold in the oats and raisins gently with a spatula. Folding prevents overworking the dough and keeps the texture light. Pro tip: Toss raisins in a little flour to keep them from sinking to the bottom.
Use a cookie scoop or spoon to portion dough into rounded tablespoons, spacing them 2 inches apart on the baking sheet. Uniform size guarantees even baking, and spacing prevents cookies from merging together.
Bake for 10-12 minutes, or until edges are golden but the centers are still soft. Cookies will firm up as they cool. Overbaking can make them dry, so remove them when they’re slightly underdone.
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. This allows them to set without breaking. Cool completely before storing for maximum freshness.
Store in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies for up to 3 months or freeze dough balls for quick-fresh cookies anytime.
Nutrition
These homemade oatmeal raisin cookies provide a delicious blend of flavors while offering some nutritional value.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 150 kcal |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Cholesterol | 10 mg |
| Sodium | 85 mg |
| Total Carbs | 22 g |
| Dietary Fiber | 1 g |
| Sugars | 12 g |
| Protein | 2 g |
Chef Tips
When making oatmeal raisin cookies, I always recommend using old-fashioned oats instead of quick oats because they provide a better texture. Guarantee your butter’s softened but not melted for ideal dough consistency.
Soak raisins in warm water beforehand to keep them plump. Chill the dough for 30 minutes to prevent spreading.
Don’t overbake them; they’re best slightly underdone for a chewy center. Adjust cinnamon to your taste preference.
Frequently Asked Questions
Can I Use Quick Oats Instead of Rolled Oats?
Yes, you can use quick oats instead of rolled oats, but I’ve found they make cookies softer and less chewy. If that’s what you like, go for it—just don’t expect the same texture as with rolled oats.
Can I Substitute Raisins With Other Dried Fruits?
Sure, I can swap raisins for other dried fruits like cranberries, cherries, or chopped apricots. They’ll add a similar chewy texture and sweetness, but I’ll adjust the amount to match my taste preference.
How Do I Store Oatmeal Raisin Cookies?
I store my oatmeal raisin cookies in an airtight container at room temperature to keep them fresh. If I want them to last longer, I’ll freeze them in a sealed bag for up to 3 months.
Can I Freeze the Cookie Dough?
Yes, I can freeze oatmeal raisin cookie dough. I scoop it into balls, place them on a tray, freeze until solid, then transfer to a freezer bag. It’ll keep for months and bake straight from frozen.
How Long Do Oatmeal Raisin Cookies Stay Fresh?
I’d say oatmeal raisin cookies stay fresh for about 3-4 days if you keep ’em in an airtight container at room temperature. If you want them to last longer, you can store ’em in the fridge or freezer.
