There’s a reason these Best Oatmeal Raisin Cookies have earned their name—one bite and you’re transported right back to grandma’s kitchen, with chewy centers, crispy edges, and the sweet, nostalgic pop of raisins in every mouthful. This is the cookie I make for potlucks, gifts, and rainy-day cravings alike, because its perfect blend of warm cinnamon, hearty oats, and that irresistible softness works magic on everyone. Whether you like yours with walnuts for crunch or classic and simple, save this recipe—it’s destined to be your family’s new favorite.
Ingredients You’ll Need
The beauty of the Best Oatmeal Raisin Cookies lies in the magic woven by a handful of staple ingredients. Each item plays a special role: from the creaminess of butter setting the stage to the subtle warmth of cinnamon tickling your senses, it’s a symphony of flavors you can pull together any time the cookie urge strikes.
- Unsalted Butter (1 cup, softened): Using softened butter creates that melt-in-your-mouth texture every legendary cookie boasts.
- Light Brown Sugar (1 cup, packed): Adds caramel-sweet depth, giving the cookies their classic chewy consistency.
- Granulated Sugar (1/2 cup): Balances sweetness and ensures those golden, lightly crisped edges.
- Large Eggs (2): These bind the dough and lend richness for that tender crumb only the Best Oatmeal Raisin Cookies achieve.
- Vanilla Extract (1 teaspoon): Rounds out the flavors with its fragrant, almost floral notes—never skip it!
- All-Purpose Flour (1 1/2 cups): The foundation that holds these cookies together, delicate but sturdy.
- Baking Soda (1 teaspoon): Lifts the cookies just enough so they’re never dense.
- Ground Cinnamon (1 1/2 teaspoons): Warms things up and partners perfectly with the oats and raisins.
- Salt (1/2 teaspoon): A must for bringing all the flavors into sharp, delicious focus.
- Old-Fashioned Rolled Oats (3 cups): Big, hearty oats are key; they bring that homey chew classic oatmeal cookies are known for.
- Raisins (1 1/2 cups): The sweet, plump surprises in every bite! Try soaking them in warm water for extra juiciness.
- Chopped Walnuts (1/2 cup, optional): For a toasty crunch that balances the chew—totally optional, but highly recommended for nut lovers!
How to Make Best Oatmeal Raisin Cookies
Step 1: Prep Your Baking Sheets and Preheat the Oven
Set the stage for baking success: line two large baking sheets with parchment paper to guarantee easy cookie removal and no sticking, then preheat your oven to 350°F. This simple step ensures every batch of Best Oatmeal Raisin Cookies bakes evenly and lifts right off for cooling.
Step 2: Cream the Butter and Sugars
Grab a large bowl and beat together the softened butter, light brown sugar, and granulated sugar until the mixture turns light and fluffy—this is where those crisp edges and soft middles are born. Take your time here; the air added during creaming adds the most wonderful texture.
Step 3: Add Eggs and Vanilla
Beat in the eggs one at a time, letting each one blend fully before adding the next. This layers richness and helps bind the dough. Drizzle in the vanilla extract for that crucial aroma, and mix again until smooth and creamy.
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt. This step evenly distributes the leavening and spices throughout the dough so every cookie tastes just as fantastic as the last.
Step 5: Combine the Wet and Dry Mixtures
Slowly add the dry ingredients to your butter mixture, mixing on low speed or by hand just until everything is combined. Don’t overmix—this keeps your Best Oatmeal Raisin Cookies soft instead of tough.
Step 6: Stir in the Oats, Raisins, and Walnuts
Now for the fun: fold in the oats, raisins (make sure they’re plumped up if you soaked them), and walnuts if you like a bit of crunch. Switching to a sturdy spatula or wooden spoon helps evenly incorporate all the chunky goodness without crushing any of the ingredients.
Step 7: Portion and Bake
Drop rounded tablespoons of dough onto your prepared baking sheets, spacing each about 2 inches apart. Bake in the preheated oven for 10 to 12 minutes, or until edges are golden and centers still look gently underdone—this is the secret to truly chewy Best Oatmeal Raisin Cookies. Don’t be tempted to overbake!
Step 8: Cool and Enjoy
Let your cookies cool on the baking sheet for 5 minutes so they finish setting. Then transfer them to a wire rack to cool completely… or just sneak one warm and gooey for the ultimate cookie experience!
How to Serve Best Oatmeal Raisin Cookies
Garnishes
If you want your Best Oatmeal Raisin Cookies to wow at the table or on a cookie tray, sprinkle a little flaky sea salt on top right out of the oven for a sweet-and-salty hit. A light dusting of powdered sugar is also beautiful and festive, especially around the holidays.
Side Dishes
These cookies pair perfectly with a cold glass of milk, hot coffee, or spiced chai. For a dessert platter, try serving them with fresh fruit, vanilla ice cream, or creamy Greek yogurt for a balanced, crowd-pleasing treat.
Creative Ways to Present
Stack your Best Oatmeal Raisin Cookies in a glass jar tied with twine for a delightful homemade gift. For parties, arrange them on a vintage cake stand alongside chocolate chip and snickerdoodle cookies for a gourmet twist. At home, sandwich them around vanilla or cinnamon ice cream for decadently chewy ice cream sandwiches.
Make Ahead and Storage
Storing Leftovers
Once fully cooled, pop your cookies into an airtight container to keep them fresh and chewy for up to a week at room temperature. Slip a slice of bread into the container to help maintain softness—the oats love to soak up extra moisture.
Freezing
To stash away treats for later, freeze baked cookies in a single layer, then transfer to a resealable freezer bag. They’ll keep beautifully up to 3 months. You can also freeze unbaked dough balls for fresh, warm Best Oatmeal Raisin Cookies on demand—just bake straight from the freezer, adding an extra minute or two to the bake time.
Reheating
For that just-baked experience, warm leftover cookies in a 300°F oven for 4 to 5 minutes. Microwaving for about 10 seconds also revives their cozy softness, especially on chilly afternoons or for impromptu midnight snacks.
FAQs
Why did my Best Oatmeal Raisin Cookies turn out flat?
If your cookies spread too much, it could be the butter was too soft or even melted when you started. Next time, chill the dough in the fridge for 20 to 30 minutes before baking—this helps the cookies hold a thicker, chewier shape.
Can I substitute quick oats for the rolled oats in this recipe?
Old-fashioned rolled oats give the Best Oatmeal Raisin Cookies that classic chewy texture, but in a pinch, quick oats will work. Just know your cookies may be a bit less hearty and slightly less chewy.
Should I soak the raisins before adding them to the dough?
Absolutely! Soaking raisins in warm water for about 10 minutes helps them plump up, making every bite extra juicy and preventing them from drying out during baking.
How do I make these cookies gluten-free?
Substitute your favorite cup-for-cup gluten-free flour blend for the all-purpose flour, and make sure your oats are certified gluten-free. The rest of the ingredients can stay the same, and you’ll still get chewy, delicious results.
Can I make the dough ahead of time?
Yes! The Best Oatmeal Raisin Cookies dough can be made and stored covered in the fridge for up to 48 hours before baking. It actually deepens the flavors and often results in an even better texture.
Final Thoughts
There’s nothing like baking a batch of these Best Oatmeal Raisin Cookies and sharing them with friends or family—or savoring a few moments of sweet nostalgia all to yourself. You’ll love how quick and rewarding they are to make, and everyone will be back for more, guaranteed. Go ahead and whip up a batch; your cookie jar is about to get a serious upgrade!
Print
Best Oatmeal Raisin Cookies Recipe
- Total Time: 27 minutes
- Yield: 30 cookies 1x
- Diet: Vegetarian
Description
These Best Oatmeal Raisin Cookies are a classic treat that is chewy, flavorful, and perfect for any occasion. Packed with oats, raisins, and a hint of cinnamon, these homemade cookies are sure to become a family favorite.
Ingredients
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup unsalted butter (softened)
- 1 cup light brown sugar (packed)
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Mix-Ins:
- 3 cups old-fashioned rolled oats
- 1 1/2 cups raisins
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Cream the butter and sugars: In a large bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs and vanilla: Beat in the eggs one at a time, then add the vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Mix everything together: Gradually mix the dry ingredients into the butter mixture until just combined. Stir in the oats, raisins, and walnuts if using.
- Bake: Drop rounded tablespoons of dough onto the prepared baking sheets. Bake for 10–12 minutes until golden brown. Cool on the baking sheet before transferring to a wire rack.
Notes
- Soak the raisins in warm water for 10 minutes before adding them for plumper raisins.
- For chewier cookies, slightly underbake and let them finish setting on the tray.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
