Oatmeal raisin cookies bring back childhood memories with their perfect blend of chewy oats and sweet raisins. This homemade oatmeal raisin cookies recipe creates the softest, most delicious cookies you’ll ever taste.
I’ve been baking these old fashioned oatmeal cookies for over fifteen years. My grandmother taught me this recipe when I was twelve years old. She always said the secret was in the brown sugar and never overbaking them.
These moist oatmeal raisin cookies beat any store-bought version. They’re chewy on the inside with slightly crispy edges. The combination of cinnamon and vanilla makes your kitchen smell amazing while they bake.
Table of Contents
Ingredients for the Best Oatmeal Raisin Cookies
Dry Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 cups old-fashioned rolled oats
Wet Ingredients
- 1 cup butter, softened to room temperature
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Mix-ins
- 1 cup raisins
- 1/2 cup chopped walnuts (optional)
The key to soft oatmeal raisin cookies is using the right oats. Old-fashioned oats work better than quick oats. They hold their shape and create better texture.
Brown sugar makes these cookies chewy. The molasses in brown sugar adds moisture and rich flavor. Use packed brown sugar for best results.
Room temperature butter mixes easier with sugars. Take your butter out 30 minutes before baking. This simple step makes a huge difference in texture.
Instructions for Perfect Homemade Oatmeal Cookies
Step 1: Prepare Your Kitchen
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. This prevents sticking and makes cleanup easier.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together flour, baking soda, cinnamon, and salt. Stir in the oats until evenly combined. Set this mixture aside.
Step 3: Cream Butter and Sugars
In a large bowl, cream the softened butter with both sugars using an electric mixer. Beat for 3-4 minutes until light and fluffy. This creates the perfect chewy texture.
Step 4: Add Eggs and Vanilla
Beat in eggs one at a time. Add vanilla extract and mix until combined. The mixture should look smooth and creamy.
Step 5: Combine Wet and Dry Ingredients
Gradually add the flour mixture to the butter mixture. Mix on low speed until just combined. Don’t overmix or your cookies will be tough.
Step 6: Fold in Raisins
Gently fold in raisins and nuts (if using) with a wooden spoon. Make sure they’re evenly distributed throughout the dough.
Step 7: Shape and Bake
Drop rounded tablespoons of dough onto prepared baking sheets. Space them 2 inches apart. Bake for 10-12 minutes until edges are lightly golden.
The centers might look slightly underbaked. This is perfect for chewy oatmeal raisin cookies. They’ll continue cooking on the hot pan.
Step 8: Cool Properly
Let cookies cool on the baking sheet for 5 minutes. Then transfer to a wire rack. This prevents breaking and ensures proper texture.
Pro Tips and Variations for Oatmeal Cookies With Raisins
Expert Baking Tips
Don’t overbake these cookies. They should look slightly underdone when you remove them. The residual heat finishes cooking them perfectly.
Chill your dough for 30 minutes before baking. This prevents spreading and creates thicker cookies. Cover the bowl with plastic wrap while chilling.
Use parchment paper instead of greasing pans. It prevents sticking and promotes even browning.
Delicious Variations
Cranberry Oatmeal Cookies: Replace raisins with dried cranberries for a tart twist.
Chocolate Chip Addition: Add 1/2 cup mini chocolate chips along with the raisins.
Coconut Version: Add 1/2 cup shredded coconut for tropical flavor.
Spiced Cookies: Add 1/4 teaspoon nutmeg and 1/4 teaspoon ground ginger with the cinnamon.
Storage Tips
Store these moist oatmeal raisin cookies in an airtight container. They stay fresh for up to one week at room temperature.
Add a slice of bread to the container. This keeps cookies soft and chewy longer. Replace the bread slice every few days.
Freeze unbaked dough balls for up to 3 months. Bake directly from frozen, adding 1-2 extra minutes to baking time.
Serving Suggestions for Your Raisin Cookies
These homemade oatmeal cookies pair perfectly with cold milk. The classic combination never gets old.
Serve them warm with vanilla ice cream for an indulgent dessert. The temperature contrast creates an amazing experience.
Pack them in lunch boxes or take them to potluck dinners. They travel well and everyone loves them.
Crumble cookies over yogurt or oatmeal for breakfast. It adds sweetness and crunch to your morning routine.
Make cookie sandwiches with cream cheese frosting. Roll the edges in chopped nuts for extra flavor.
These cookies work great for cookie exchanges during holidays. The recipe makes about 36 cookies, perfect for sharing.
Conclusion
This best oatmeal raisin cookies recipe creates bakery-quality results at home. The combination of simple ingredients and proper technique guarantees success every time. These chewy oatmeal cookies satisfy any sweet craving. They’re perfect for beginners and experienced bakers alike. The foolproof method ensures consistent results.
Your family will request these cookies again and again. They’re destined to become your go-to recipe for oatmeal cookies. The smell alone will have everyone gathering in the kitchen. Start baking this recipe for oatmeal cookies today. You’ll understand why homemade always beats store-bought. These cookies bring comfort and joy to any occasion.
Oatmeal Raisin Cookies
Ingredients
Method
- Preheat the oven to 175°C (350°F) and line baking sheets with parchment paper.
- In a mixing bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs and vanilla extract, mixing until well combined.
- In another bowl, whisk together flour, baking soda, cinnamon, and salt. Gradually add to the wet ingredients.
- Stir in oats and raisins until evenly distributed in the dough.
- Chill the dough in the refrigerator for at least 30 minutes for best results.
- Drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10–12 minutes or until the edges are golden brown but the centers remain soft.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Calories: 145
- Total Fat: 6g
- Saturated Fat: 3.5g
- Trans Fat: 0g
- Cholesterol: 25mg
- Sodium: 95mg
- Total Carbohydrates: 23g
- Dietary Fiber: 1.5g
- Total Sugars: 14g
- Added Sugars: 12g
- Protein: 2.5g
- Vitamin C: 0mg
Frequently Asked Questions About Oatmeal Raisin Cookies
Why are my oatmeal raisin cookies hard instead of chewy?
Overbaking is the main culprit. Remove cookies when edges are set but centers look slightly underbaked. Also, make sure your brown sugar is fresh and packed properly.
Can I substitute quick oats for old-fashioned oats?
Old-fashioned oats work better for texture, but you can use quick oats. The cookies will be slightly less chewy but still delicious.
How do I prevent raisins from sinking to the bottom?
Toss raisins in a little flour before folding them into the dough. This helps them stay suspended throughout the cookie.
Can I make this recipe without eggs?
Replace each egg with 1/4 cup unsweetened applesauce or 1 tablespoon ground flaxseed mixed with 3 tablespoons water.
How long do these cookies stay fresh?
Store in an airtight container for up to one week. Add a slice of bread to maintain softness.
Can I freeze the cookie dough?
Yes! Scoop dough into balls and freeze on a baking sheet. Transfer to freezer bags once solid. Bake directly from frozen, adding 1-2 minutes to baking time.
What makes these cookies chewy instead of crispy?
Brown sugar, slightly underbaking, and proper cooling create the chewy texture. Don’t overbake or leave them on hot pans too long.
