If there’s one treat that guarantees a rush of nostalgia and pure comfort in every chewy, golden-brown bite, it’s Oatmeal Raisin Cookies. These sweet gems are the perfect blend of hearty oats, plump raisins, and warm cinnamon, making them just as loved at a cozy family gathering as they are on a quiet afternoon with a cup of tea. Whether you’ve grown up baking them or you’re trying them for the first time, this recipe brings all the charm and flavor of the classic straight to your own kitchen.
Ingredients You’ll Need
It’s amazing how a handful of pantry basics can create such irresistible Oatmeal Raisin Cookies. Each ingredient has a purpose: some provide softness, others give structure, while a few add bursts of flavor and chewy magic.
- Unsalted butter (1 cup, softened): Creates that rich, creamy base and gives cookies their tender crumb.
- Packed brown sugar (1 cup): Adds depth of flavor and that signature chewy texture.
- Granulated sugar (½ cup): Balances sweetness and helps cookies bake up golden on the edges.
- Large eggs (2): Bind everything together and lend extra softness.
- Vanilla extract (1 teaspoon): Gives a hint of warmth and rounds out the flavors.
- All-purpose flour (1½ cups): Provides structure, making sure cookies hold their shape.
- Baking soda (1 teaspoon): Helps with spread and rise, ensuring the perfect texture.
- Ground cinnamon (1 teaspoon): Adds that cozy, classic spiciness every Oatmeal Raisin Cookie needs.
- Salt (½ teaspoon): Sharpens the sweet flavors and balances the taste.
- Old-fashioned rolled oats (3 cups): The star ingredient, giving the cookies heartiness and chew.
- Raisins (1 cup): Bursts of natural sweetness in every bite; soak for extra plumpness if you like!
How to Make Oatmeal Raisin Cookies
Step 1: Prepare Your Baking Sheets
Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper, which makes sliding off those just-baked cookies a breeze and prevents any unintentional sticking.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, beat together your softened butter, brown sugar, and granulated sugar. You’re aiming for a light and fluffy mixture—this step is key for those soft, tender Oatmeal Raisin Cookies. Don’t rush; 2–3 minutes with an electric mixer makes all the difference.
Step 3: Add Eggs and Vanilla
Next, crack in your eggs one at a time, mixing well after each addition. Then goes the vanilla extract for that touch of mellow flavor. The dough should look creamy and cohesive at this stage.
Step 4: Combine the Dry Ingredients
Grab a separate bowl and whisk together the all-purpose flour, baking soda, ground cinnamon, and salt. This helps distribute the leavening and spice evenly before adding to the wet mixture.
Step 5: Mix Wet and Dry Ingredients
Gradually add the dry ingredients into your butter mixture, mixing just until combined. Overmixing can mean tough cookies, so stop as soon as you don’t see streaks of flour.
Step 6: Stir in Oats and Raisins
Fold in the old-fashioned oats and raisins by hand. If you love extra-chewy cookies, try soaking your raisins in warm water for 10 minutes and then draining them well—this step makes every raisin pop with juicy sweetness.
Step 7: Shape and Bake
Drop rounded tablespoons of dough onto your lined baking sheets, leaving about 2 inches between each so they can spread. Bake for 10–12 minutes, until the edges are golden but the centers are still a bit soft—they’ll firm up as they cool, giving you that perfect Oatmeal Raisin Cookie texture.
Step 8: Cool and Enjoy
Let your cookies cool on the baking sheets for 5 minutes to set, then transfer them to wire racks. This step keeps them from becoming too soft or falling apart. Now, try to resist “taste testing” too many before they finish cooling!
How to Serve Oatmeal Raisin Cookies
Garnishes
While these Oatmeal Raisin Cookies are fantastic as-is, you can always dress them up! Sprinkle a little extra cinnamon or sea salt on fresh cookies for an added touch. Sometimes, a light dusting of powdered sugar gives them that bakery-showcase sparkle.
Side Dishes
Classic Oatmeal Raisin Cookies go perfectly with cold milk, but don’t stop there! Serve them alongside a creamy latte, a scoop of vanilla ice cream, or even a cheese platter for an unexpected savory-sweet combo.
Creative Ways to Present
Turn your cookies into the centerpiece by stacking them high on a pretty cake stand. For parties, tuck a few cookies into small paper bags or boxes tied with ribbon for charming edible favors. Or sandwich ice cream between two cookies for a delightfully retro dessert.
Make Ahead and Storage
Storing Leftovers
Oatmeal Raisin Cookies keep beautifully in an airtight container at room temperature for up to a week. Tuck in a slice of bread to maintain their softness—the bread absorbs excess moisture, keeping the cookies just right.
Freezing
Freeze baked cookies in a single layer, then transfer to freezer bags—they’ll stay fresh for up to three months. Alternatively, you can portion and freeze the raw dough, letting you bake off fresh cookies any time those cravings hit.
Reheating
If you love your cookies warm, a 10-second zap in the microwave revives the texture and makes the raisins gooey and delicious. For larger batches, pop them in a 300°F oven for a few minutes until just heated through.
FAQs
Why are my Oatmeal Raisin Cookies dry?
This usually happens if you overbake them or add too much flour. Make sure to measure carefully and bake until just golden at the edges for the best texture.
Can I use quick oats instead of old-fashioned oats?
Quick oats work in a pinch, but old-fashioned rolled oats provide a better chew and classic look. The texture won’t be quite the same with quick oats.
How can I make my cookies even chewier?
Try soaking your raisins before adding them, and don’t overbake! You can also add a tablespoon of honey or a little extra brown sugar for extra moisture.
Are there any nut-free variations?
Absolutely! This basic recipe is already nut-free, but you can safely skip nuts or swap the raisins for cranberries or chocolate chips if allergies are a concern.
Can I double the recipe?
Yes, you can easily double the recipe to make a big batch for a crowd. Just be sure to use two mixing bowls or a stand mixer so creaming the butter and sugar is still easy.
Final Thoughts
If you haven’t made a batch of these Oatmeal Raisin Cookies yet, there’s truly no better time. Whether you’re reliving childhood memories or baking them up for the first time, these cookies are all about sharing a little joy through simple, delicious tradition. Grab your mixing bowl and enjoy every warm, cinnamon-scented bite!
Print
Oatmeal Raisin Cookies Recipe
- Total Time: 27 minutes
- Yield: About 36 cookies 1x
- Diet: Vegetarian
Description
These classic Oatmeal Raisin Cookies are a delightful treat with a chewy texture and sweet raisins in every bite. Perfect for any occasion, these cookies are easy to make and even easier to enjoy.
Ingredients
Cookie Dough:
- 1 cup unsalted butter, softened
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 3 cups old-fashioned rolled oats
- 1 cup raisins
Instructions
- Preheat oven and prepare baking sheets: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Mix wet ingredients: In a large mixing bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy. Beat in eggs one at a time, then add vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, cinnamon, and salt. Gradually add dry ingredients to wet ingredients, mixing just until combined.
- Add oats and raisins: Stir in oats and raisins until evenly distributed.
- Bake: Drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart. Bake for 10–12 minutes, or until edges are golden brown but centers remain soft.
- Cool and enjoy: Cool on baking sheets for 5 minutes before transferring to wire racks.
Notes
- For extra chewiness, soak raisins in warm water for 10 minutes before adding to dough, then drain well.
- You can substitute half the raisins with chopped nuts or dried cranberries for variety.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 12 g
- Sodium: 95 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 25 mg
