Name: Recipe "Oatmeal Raisin Cookies"
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 0.5 cup unsalted butter (softened); 0.67 cup light brown sugar; 1 large egg; 1 tsp vanilla extract; 0.75 cup all-purpose flour; 0.5 tsp baking soda; 0.75 tsp ground cinnamon; 0.125 tsp ground nutmeg; 0.25 tsp salt; 1.5 cup old fashioned oats; 0.75 cup raisins

Rounding things out: Biscoff Pumpkin Oatmeal Cookies and No-Bake Cookies.

Why These Are My Go-To Oatmeal Raisin Cookies

My dad has always been a raisin fanatic. He’d sneak them into everything, but oatmeal raisin cookies were his favorite. So I grew up eating a lot of them, and this recipe is the one I keep coming back to. These soft and chewy oatmeal raisin cookies have just the right amount of spice and those plump raisins that make all the difference. I’ve tried plenty of oatmeal raisin cookie recipes over the years, and this one wins every time.

3 Reasons to Make These Oatmeal Raisin Cookies

They stay soft and chewy for days, no dry, crumbly cookies here.
The warm cinnamon and nutmeg spice blend is balanced so neither overpowers the other.
This easy oatmeal raisin cookie recipe comes together in about 15 minutes of prep, with no chilling required.

Key Ingredients for Soft and Chewy Oatmeal Raisin Cookies

Light brown sugar, This recipe uses only brown sugar, no granulated. It adds moisture and a deeper flavor that makes the cookies extra chewy. Don’t substitute dark brown sugar unless you want a stronger molasses taste.
Old-fashioned oats, These give the cookies a hearty, chewy texture. Quick oats will make them softer and less substantial, so stick with old-fashioned if you can.
Raisins, Plump and juicy raisins make these cookies special. Be sure to drain and dry them well after soaking to avoid adding extra moisture.

Kitchen Tools for Oatmeal Raisin Cookies

Baking sheet, A heavy-duty sheet helps cookies bake evenly.
Parchment paper or Silpat baking mat, Prevents sticking and makes cleanup easy.
Cooling rack, Allows air to circulate so cookies cool without getting soggy.
Large mixing bowl and small bowl, For creaming butter and for soaking raisins.
Whisk, To combine dry ingredients evenly.

Tips for Making the Best Oatmeal Raisin Cookies

The secret to these cookies’ soft and chewy texture is using brown sugar and old-fashioned oats. Brown sugar adds moisture and that deep caramel flavor, while the oats give them a hearty chew. I also soak the raisins in hot water for five minutes before mixing them in, that plumps them up so they stay juicy instead of turning into little dry pebbles. Just make sure to drain and pat them dry so you don’t add extra liquid to the dough. And don’t skip the cinnamon and nutmeg; they’re what make these taste like classic oatmeal raisin cookies.

Expert Tips for Perfect Oatmeal Raisin Cookies Every Time

When creaming the butter and brown sugar, beat until light and fluffy, about 2 minutes. This incorporates air and helps the cookies rise. For the flour, spoon it into the measuring cup and level it off with a knife; scooping directly can pack in too much flour and make the cookies dry. When shaping the dough balls, use a tablespoon measure or a small cookie scoop for uniform size, which ensures even baking. And don’t skip the five-minute rest on the hot baking sheet after baking, that’s when the centers finish cooking and set into that soft, chewy texture.

If you’re not a raisin person, swap in an equal amount of chocolate chips or chopped walnuts. Dried cranberries also work well if you want a tart twist. For a more indulgent version, add a handful of shredded coconut along with the oats. Just keep the total add-in amount around 3/4 cup so the dough doesn’t get too crowded.

What to Serve with Oatmeal Raisin Cookies

These cookies are perfect with a cold glass of milk, but they’re also great with a cup of coffee or tea. For a dessert twist, sandwich two cookies with a scoop of vanilla ice cream. Or just eat them straight off the cooling rack, no judgment here.

How to Store Oatmeal Raisin Cookies

Store these cookies in an airtight container at room temperature. They’ll stay soft and chewy for several days. If you stack them, place a piece of parchment between layers to keep them from sticking.

How to Freeze Oatmeal Raisin Cookies

You can freeze the baked cookies or the raw dough. For baked cookies, let them cool completely, then freeze in a single layer on a baking sheet. Once solid, transfer to a freezer bag. They’ll keep for a few months. To freeze the dough, scoop into balls and freeze on a sheet, then store in a bag. Bake from frozen, adding a minute or two to the baking time.

Best Ways to Reheat Oatmeal Raisin Cookies

To bring back that just-baked warmth, pop a cookie in the microwave for 10-15 seconds. For a crisper edge, reheat in a 300°F oven for about 5 minutes. Either way, they’ll taste fresh.

Oatmeal Raisin Cookie FAQs

Can I use quick oats instead of old-fashioned?

Quick oats will work, but the cookies will be softer and less chewy. Old-fashioned oats give the best texture and a heartier bite. If you only have quick oats, go ahead and use them, the cookies will still taste great.

Can I use salted butter?

Yes, you can. Just reduce the added salt to 1/8 teaspoon since salted butter already contains salt. The cookies will still turn out well.

How do I know when the cookies are done?

The edges should be golden brown and the centers should still look slightly underbaked and puffy. They’ll continue to cook on the hot baking sheet as they cool, so don’t wait for the centers to look fully set.

Can I make the dough ahead of time?

Yes, you can refrigerate the dough for up to 3 days or freeze it for longer. If refrigerated, let it sit at room temperature for a few minutes to soften slightly before scooping. If frozen, bake directly from frozen, adding a minute or two to the baking time.

Recipe

Oatmeal Raisin Cookies

These soft and chewy oatmeal raisin cookies are the BEST! Enjoy with a glass of milk!

easyVegetarian

15 min

Prep Time

12 min

Cook Time

27 min

Total Time

Servings

Snack

Course

American

Cuisine

149 kcal

Calories

Ingredients

Servings

0.5 cup unsalted butter, softened
0.67 cup light brown sugar
1 large egg
1 tsp vanilla extract
0.75 cup all-purpose flour
0.5 tsp baking soda

0.75 tsp ground cinnamon
0.125 tsp ground nutmeg
0.25 tsp salt
1.5 cup old fashioned oats
0.75 cup raisins

Instructions

1
Preheat oven to 350°F. Line a large baking sheet with parchment paper or a Silpat baking mat. Set aside.
2
In a small bowl add the raisins and cover with water. Let them sit for five minutes. This will help plump them up. Make sure you drain them well and let them dry out on a paper towel.

3
In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth and creamy. In a separate small bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Add the dry ingredients to the butter/sugar mixture. Blend until combined. Stir in the oats and raisins.
4
Spoon about a tablespoon of dough into a round ball and place on prepared baking sheet, leaving about 2-inches between each cookie. Bake them for 10 to 12 minutes. Take them out when they are golden at the edges but still a little under baked in the middle. Let them sit on the hot baking sheet for five minutes before

Nutrition (per serving)

149kcal

Calorie breakdown

Protein8%15 kcal

Fat28%48 kcal

Carbohydrates64%113 kcal

How this was calculated — 10 of 11 ingredients matched

unsalted butterButter, salted860 kcal

light brown sugarSugars, brown611 kcal

vanilla extractVanilla extract14 kcal

all-purpose flourFlour, wheat, all-purpose, enriched, bleached659 kcal

baking sodaLeavening agents, baking soda0 kcal

ground cinnamonCinnamon buns, frosted (includes honey buns)17 kcal

ground nutmegOil, nutmeg butter6 kcal

saltSalt, table0 kcal

old fashioned oatsOat bran, raw886 kcal

raisinsRaisins, seeded533 kcal

Serving size ≈ 42 g · 24 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

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Keyword: american, cookie, dessert, Oven Baked, vegetarian

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