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This is the best Oatmeal Raisin Cookie Recipe – they are soft and chewy with the perfect amount of raisins. Everyone needs a classic oatmeal cookie recipe, and you are going to love this one. I’m sharing all of my tips and tricks so you can make the perfect batch every time.
Why THIS is the BEST Oatmeal Raisin Cookie Recipe
Where do I start? There are so many great things about it!
- Simple recipe anyone can make
- Soft and chewy texture
- The perfect amount of raisins
- Freezer-friendly
One bite and these will be your go to oatmeal cookies from now on!
Table of Contents
Ingredients Needed
Butter: I always use unsalted butter. Be sure to make sure it’s softened.
Sugar: These are full of brown sugar keeping them super soft!
Eggs, Vanilla, Salt, Baking Soda: Typical cookie ingredients
Cinnamon: To me, no oatmeal cookie is complete without some cinnamon
All-Purpose Flour: a must for cookies. Be sure to measure your flour correctly by spooning and leveling it or using a scale.
Quick Cooking Oats: I prefer the chew of a quick oat to the old-fashioned ones. Did you know you can make quick cook oats?
Raisins: since these are Oatmeal Raisin, you need the raisins!
How to Make Oatmeal Raisin Cookies
1. Dry Ingredients: First, whisk the cinnamon, salt, baking soda, and flour in a medium-sized bowl.
2. Cream: In a large bowl, cream the butter and sugar until smooth. Add the eggs and vanilla and mix until smooth.
3. Mix: Add the flour mixture to the butter mixture and mix just until combined. Stir in the oats and then add the raisins and incorporate them into the dough.
4. Scoop and Chill: Scoop two tablespoons of the dough to form each ball. Place them on a cookie sheet lined with parchment or wax paper. Cover the sheet with plastic wrap and chill the dough balls for at least one hour.
5. Pans: Preheat the oven to 350°F and then transfer the chilled dough balls to a new baking sheet lined with parchment paper or a Silpat. Space the balls two inches apart on the sheet.
6. Bake: Bake the cookies for 10 to 12 minutes or until the bottom of the cookies are slightly golden. Leave the cookies on the baking sheet to cool for ten minutes.
FAQs
- Can you use old-fashioned oats in cookies? You can, but the cookies will be a lot bulkier. If you only have old-fashioned oats on hand, you can save a trip to the store and make your own quick oats.
- Do I have to chill the cookie dough? Yes, for the best cookies, you need to chill the dough. If you skip the chilling, your cookies will spread too much when you bake them. Chilling them firms up the butter so that won’t happen.
- If I don’t like raisins, can I use chocolate chips? Of course! Feel free to sub them. Or, you can do half chocolate chips and half raisins.
- How do you store them? I love these oatmeal and raisin cookies because you can store them at room temperature or freeze them. For room temperature, keep them in an airtight container, and they will keep for up to four days.
- How to freeze oatmeal raisin cookies? Place them in a freezer bag with paper towels separating the layers. They will keep up to three months, and then you can thaw them at room temperature. The paper towels will absorb the excess moisture as they thaw. Your search for the best chewy oatmeal raisin cookies is over! This classic recipe is the only one you’ll need. Make a batch and see for yourself – they are so easy and so good!
Other Oatmeal Cookies You Will Enjoy
- Heart Healthier Chocolate Oatmeal Cookies
- Rolo Stuffed Oatmeal Cookies
- The BEST Soft & Chewy Oatmeal Cookies
Oatmeal Raisin Cookie Recipe
Ingredients
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 ½ cups (186g) all-purpose flour
- 1 cup (226g) unsalted butter , softened
- 1 ½ cups (300g) packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ¼ cups (277g) quick cooking oats
- 1 ½ cups raisins
Instructions
- Note: this dough needs to be chilled. Plan ahead!
- In a medium bowl, whisk cinnamon, salt, baking soda, and flour. Set aside.
- Cream butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. (You can also use a large bowl and a hand mixer.) Cream until smooth, about 1-2 minutes. Mix in eggs and vanilla and beat until smooth.
- Gradually mix in dry ingredients until smooth, being careful not to over mix. Add oats and mix, then stir in raisins.
- Scoop 2 tablespoon sized balls of dough and place on a cookie sheet lined with parchment or wax paper. Cover with plastic wrap and chill for at least 1 hour.
- When ready to bake, preheat oven to 350°F. Line two cookie sheets with parchment paper or a silpat baking mat and place the cookie dough balls 2” apart.
- Bake for 10-12 minutes, until the bottom is slightly golden. Cool on cookie sheets for 10 minutes, then remove to a rack to cool completely.
- Store cookies in an airtight container for up to 4 days. They can also be frozen in an airtight container or ziploc bag for up to 2 months.
Recipe Notes
- Note: this dough needs to be chilled. Plan ahead! Don’t skip that step.
- Store cookies in an airtight container. You can also freeze them.
- You know cookies are done baking when they’re just no longer glossy on top.
- You can substitute craisins for the raisins!
Recipe Nutrition
These homemade Oatmeal Raisin Cookies are a classic. They are so easy to make and full of great flavors and have even better texture.
Delicious cookie recipe…chewy on the outside and soft on the inside!!! I have made it many times since my family had their first bites. Thank you for sharing your baking tips.
Can you freeze the dough and bake later?
Yes!
Cookies are delish! Although they spread a little too much. I had them in the cold drawer of my refrigerator for 90 minutes (I did forget to cover them with plastic wrap.).
What can I do to make a thicker cookie? Thank you! I love your website!
Robin
You can try adding a touch more oats or less baking soda, but I don’t usually have a spreading problem with this recipe.
I can’t wait to try this recipe… I have been binge baking for all the neighbors. They all love snowballs. I add different (insides) every time.
your website is awesome.
Question??? when to use a mixer or my kitchen aide for cookies.
Does it make a difference?
It doesn’t make a difference, that I’ve seen, except in time. For a most recipes either one is about the same timing, but for things like snowballs, it takes a lot longer with a hand mixer. If there is melted butter instead of softened, I often just stir instead of using a mixer at all. I try to note in recipes when there is a difference in time from the mixer used.
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