Looking for the best Oatmeal Raisin Cookies? Look no further, this is the only recipe you’ll ever need. Whether you’re a raisin fan or not I guarantee you’re going to love these cookies. They have the perfect amount of sweetness and flavor from the raisins, cinnamon, and vanilla and the right chewy texture thanks to the rolled oats and brown sugar.
My recipe will show you how to make the very best classic Oatmeal Raisin Cookies but I’ve also provided some fun variations whether you want to add a little chocolate or crunchy toasted nuts. They’re super easy to make, can be prepared in advance, and can be frozen too. Don’t forget to check out some of my other classic cookie recipes like my Double Chocolate Chip Cookies, Cowboy Cookies, and Nutella Cookies!
What you need to make this recipe
All-purpose flour – Regular all-purpose flour is perfect for making cookies it’s what gives them structure.
Butter – Use unsalted butter and make sure it’s at room temperature so it mixes into the cookie dough evenly. Although you can use salted butter and omit the added salt I recommend adding the salt separately so you can control the amount that’s added.
Sugar – I use both white granulated sugar and brown sugar for structure and flavor. You can use light or dark brown sugar.
Baking soda – The baking soda helps the cookies rise in the oven.
Cinnamon – This is a key ingredient for giving the cookies their classic flavor, don’t skip it because it make a big difference.
Vanilla – Make sure to use real vanilla extract and not essence.
Egg – The egg binds everything together, I recommend using a room temperature egg to make these cookies so bring it out of the fridge in advance with your butter.
Raisins – Use your favorite brand, I like to use Sun-Maid raisins (photo above). You can also use golden raisins if you prefer.
Oats – This is what gives the cookies their delicious chewy texture, make sure you use old-fashioned rolled oats and not instant oats.
Salt – Sweet recipes need salt too, it really enhances the flavors.
How to make Oatmeal Raisin Cookies
1. In a large bowl whisk together the flour, cinnamon, and baking soda, set aside.
2. Cream the butter then add the two sugars and mix until lighter in color and fluffy.
3. Add the egg, mix and scrape the bowl down.
4. Add in the dry mixture and mix until almost combined.
5. Add the oats and raisins then mix for a few seconds.
6. Cover and chill the dough for at least 1 hour.
7. Scoop about 2 tablespoons of cookie dough and place them on a lined baking sheet.
8. Bake until golden around the edges then let cool.
Pro tips for making this recipe
- Measure your flour correctly! Adding too much flour can really affect the taste and texture of the cookies. The easiest way to measure flour is by using a scale to ensure accurate results every time. If you don’t have one then fluff your flour with a spoon, spoon it into your measuring cup, and use a knife to level it off.
- Make sure your butter is just at room temperature and not melted or it’ll affect the shape of your cookies.
- To make your raisins extra juicy you can soak them in warm water for 10 minutes then pat dry before mixing them into the batter. This helps to plump them up but is an optional step.
- Chilling the dough is optional but it makes a cookie that spreads out less, concentrates the flavor, and dehydrates the dough a bit as well. I recommend chilling the dough for a minimum of 1 hour.
- After chilling if the dough is too hard to scoop leave it on the counter for around 10 minutes to soften slightly.
- Make sure to line your baking sheet with parchment paper or a silicone mat so your cookies don’t stick.
- Toasted walnuts or pecans make an excellent addition to this cookie. Try adding in 1/2 to 1 cup of chopped nuts.
- Instead of nuts, you can add 1/2 to 1 cup chocolate chips or chunks.
- 1/2 tsp of ground cinnamon gives the oatmeal raisin cookies just a hint of it but you can add 1 tsp for a more prominent flavor.
- Place the cookies about 2 inches apart on the baking sheet so they have enough room to spread.
- Your cookies are done when the edges start to brown. The centers will not be raw but they won’t fully set until they cool.
Frequently Asked Questions
Can I use quick or instant oats?
Although you can use quick or instant oats I only recommend using old-fashioned rolled oats because they give the cookies the best chewy texture.
My cookies aren’t spreading, what am I doing wrong?
If you have measured too much flour your cookies won’t spread properly, see my tips above or in the printable recipe card on how to measure flour correctly. If you’d like your cookies to spread more than what they do in my photos you can pat them down slightly to flatten them before baking.
Can I make the dough in advance?
Yes, you can chill the raw cookie dough for 1 hour to overnight so you can make it in advance and bake them later on.
Can I freeze the dough?
You can freeze raw cookie dough for up to 2 months. The dough will need to be thawed before scooping onto the baking sheet so let it thaw for a few hours in the fridge or overnight.
How long do they last?
Properly stored in an airtight container the cookies will keep for up to two weeks. If frozen then the cookies will be good for two months. Like most cookies though, these taste best straight out of the oven.
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Oatmeal Raisin Cookies
Ingredients
- 1 cup all-purpose flour (120g)
- 1/2 tsp baking soda (3g)
- 1/2 tsp salt (5g)
- 1/2 tsp cinnamon
- 1/2 cup unsalted butter room temperature, (100g)
- 1/2 cup brown sugar packed (65g)
- 1/3 cup granulated sugar (66g)
- 1 1/2 tsp vanilla extract (7mL)
- 1 large egg
- 1 1/2 cups rolled oats (150g)
- 1 cup raisins
Instructions
- In a medium bowl, whisk together the flour, cinnamon, and baking soda; set aside.
- Combine the butter with both sugars; beat on medium speed until light and fluffy.
- Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute.
- Add flour mixture; mix until almost combined.
- Stir in the oats, and raisings. Cover and chill dough for one hour to overnight.
- Preheat oven to 375 degrees.
- Use a cookie scoop (two tablespoons) to drop balls of dough about 2 inches apart on baking sheets lined with parchment paper.
- Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes.
- Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely.
Notes
- Measure your flour correctly! Adding too much flour can really affect the taste and texture of the cookies. The easiest way to measure flour is by using a scale to ensure accurate results every time. If you don’t have one then fluff your flour with a spoon, spoon it into your measuring cup, and use a knife to level it off.
- Make sure your butter is just at room temperature and not melted or it'll affect the shape of your cookies.
- To make your raisins extra juicy you can soak them in warm water for 10 minutes then pat dry before mixing them into the batter. This helps to plump them up but is an optional step.
- Chilling the dough is optional but it makes a cookie that spreads out less, concentrates the flavor, and dehydrates the dough a bit as well. I recommend chilling the dough for a minimum of 1 hour.
- After chilling if the dough is too hard to scoop leave it on the counter for around 10 minutes to soften slightly.
- Make sure to line your baking sheet with parchment paper or a silicone mat so your cookies don't stick.
- Toasted walnuts or pecans make an excellent addition to this cookie. Try adding in 1/2 to 1 cup of chopped nuts.
- Instead of nuts, you can add 1/2 to 1 cup chocolate chips or chunks.
- 1/2 tsp of ground cinnamon gives the oatmeal raisin cookies just a hint of it but you can add 1 tsp for a more prominent flavor.
- Place the cookies about 2 inches apart on the baking sheet so they have enough room to spread.
- Your cookies are done when the edges start to brown. The centers will not be raw but they won't fully set until they cool.
- Storage - raw cookie dough will keep in the fridge for up to 2 days or can be frozen for 2 months. Baked cookies will keep well in an airtight container for up to 2 weeks or can be frozen for up to 2 months.
