Oatmeal Raisin Cookies Recipe

An easy recipe for classic Oatmeal Raisin cookies that are soft, chewy, and so delicious. Not a raisin fan? I have tons of variations below, so try the one that sounds good!

Oatmeal raisin cookies on a granite platter.

Recipe ingredients:

Oatmeal raisin cookie ingredients.

Ingredient notes:

  • Cinnamon and nutmeg. Cinnamon is almost always in these cookies, but I also add freshly grated nutmeg as an extra secret ingredient.
  • Rolled oats. Old-fashioned whole rolled oats are Flattened and round in appearance. Instant (quick oats) can be used too, but the cookie will be less chewy. Don’t use steel cut (Scottish or Irish oats).
  • Raisins. If your raisins are dried out, plump them up by soaking them in some warm water before adding them to the dough. Pat dry with a paper towel after soaking. If you’re not a fan of raisins, you can also use dried cranberries, currants, nuts, or chocolate chips instead.

Step-by-step instructions:

  1. Move the oven racks to the upper-middle and lower-middle positions, and preheat the oven to 350 degrees. Then line two cookie sheets with parchment paper or silicone mats, if you have them.
  2. To start, cream the butter on high speed for a few minutes until pale and fluffy, then add both sugars and beat until smooth. Meanwhile, sift together the dry ingredients: flour, cinnamon, nutmeg, baking soda, and salt. You can do this in another mixing bowl, or on a sheet of parchment paper.
  3. Next, turn the speed down to low and add the egg and the vanilla extract. Scrape the sides of the bowl down if you need to. Once mixed, add the flour mixture in small, 1-cup batches until just barely blended. Then add the oats and the raisins (or whatever you may want to substitute) and stir.
    Oatmeal raisin cookie dough in a silver mixing bowl.
  4. Once the cookie dough is mixed, portion it out using a cookie scoop or a heaping, rounded tablespoon. Space the cookies out at least 2 inches–they spread–so you have about a dozen cookies on each baking sheet.
    Oatmeal raisin cookie dough balls on a baking sheet.
  5. Bake the cookies at 350 degrees for 12 to 15 minutes, or until golden brown. Remove from the oven and gently move to a wire rack to cool.
    Baked oatmeal raisin cookies on a baking sheet.

Recipe tips:

  • If the dough is sticky: Wet your hands before handling the dough, or chill it in the fridge.
  • Room temperature ingredients. Make sure the butter and eggs, especially, are at room temperature before you start the dough.
  • Let them cool. If you’re having trouble moving them to a wire rack, let the cookies cool for about 5 minutes on the baking sheet before you try again.
  • Storing. These cookies disappear quickly, but any leftovers stay fresh in an airtight container for up to one week. Like them extra chewy? Stash them in a ziplock bag.
  • Make ahead and freezing. You can portion out the cookie dough into balls and freeze to bake later, freezer to oven–just add a minute or two to the baking time. Baked cookies should freeze well for up to 3 months. There’s a deeper dive on how to freeze cookie dough, if you’re curious!

Variations and substitutions:

  • Chocolate. Chips, chunks, whatever you got! Semi-sweet, bittersweet, 70% cacao, white chocolate, or butterscotch. Add in 1/2 cu of chocolate per batch.
  • Nuts. Toasted walnuts or toasted pecans would be incredible–even with or without the chocolate. Start with 1/2 cup per batch, unless you need more.
  • Dried fruit. Dried cranberries (craisins), zante currants, chopped dried figs, you name it.
  • Flaked coconut. A couple handfuls in the dough is amazing.
  • Make them gluten-free. You can substitute a hearty GF flour blend–one with flax and other ancient grains–in the cookie dough and no one will be wiser.
  • Coconut oil. Try solid coconut oil in place of butter, if you need to go dairy-free.
  • Lemon or orange zest. A little lemon zest grated into the dough makes the flavors pop!
    Oatmeal raisin cookies on a granite platter.

Other tasty cookie recipes:

Did you enjoy this recipe? Please leave a rating and a comment below!

Oatmeal raisin cookies on a granite platter.

Oatmeal Raisin Cookies Recipe

An easy recipe for classic Oatmeal Raisin cookies that are soft, chewy, and so delicious. Not a raisin fan? I have tons of variations below, so try the one that sounds good!
0 from 0 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 24 cookies
Calories: 116kcal
Author: Meggan Hill

Ingredients

  • 3/4 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup butter softened (1 stick)
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups old-fashioned rolled oats
  • 1/2 cup raisins

Instructions

  • Adjust oven racks to the upper-middle and lower-middle positions. Preheat oven to 350 degrees. Line 2 rimmed baking sheets with parchment paper or silicone mats.
  • In a medium bowl or on a piece of parchment paper, sift together flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
  • In a standing mixer fit with the paddle attachment, or with an electric mixer on high speed, cream butter until pale and fluffy. Add the granulated and brown sugars and beat until the mixture is smooth.
  • Add egg and vanilla and beat on low speed until blended, scraping down the sides of the bowl as necessary.
  • Add the flour mixture in batches (about 1 cup at a time) and mix on low speed until just blended. Add the oats and raisins and stir until just combined.
  • Working with 1 heaping tablespoon of dough at a time, scoop dough into 1 1/2-inch balls and drop on prepared baking sheets about 2 inches apart. (I use the OXO medium cookie scoop, a size 40 portioner, and do 12 scoops of dough per baking sheet). You should have 24 cookies.
  • Bake until the cookies are golden brown, about 12-15 minutes. Transfer to wire racks and cool completely.

Notes

  1. If the dough is sticky: Wet your hands before handling the dough, or chill it in the fridge.
  2. Room temperature ingredients. Make sure the butter and eggs, especially, are at room temperature before you start the dough.
  3. Let them cool. If you're having trouble moving them to a wire rack, let the cookies cool for about 5 minutes on the baking sheet before you try again.
  4. Storing. These cookies disappear quickly, but any leftovers stay fresh in an airtight container for up to one week. Like them extra chewy? Stash them in a ziplock bag.
  5. Make ahead and freezing. You can portion out the cookie dough into balls and freeze to bake later, freezer to oven--just add a minute or two to the baking time. Baked cookies should freeze well for up to 3 months. There's a deeper dive on how to freeze cookie dough, if you're curious!
Variations:
  1. Chocolate. Chips, chunks, whatever you got! Semi-sweet, bittersweet, 70% cacao, white chocolate, or butterscotch. Add in 4 ounces of chocolate per batch.
  2. Nuts. Walnuts or pecans would be incredible--even with or without the chocolate. Start with 1/2 cup per batch, unless you need more.
  3. Dried fruit. Dried cranberries (craisins), zante currants, chopped dried figs, you name it.
  4. Flaked coconut. A couple handfuls in the dough is amazing.
  5. Make them gluten-free. You can use a hearty GF flour blend--one with flax and other ancient grains--in the cookie dough and no one will be wiser.
  6. Coconut oil. Try solid coconut oil in place of butter, if you need to go dairy-free.
  7. Lemon or orange zest. A little citrus zest grated into the dough makes the flavors pop!

 

Nutrition

Serving: 1cookie | Calories: 116kcal | Carbohydrates: 18g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 86mg | Potassium: 58mg | Fiber: 1g | Sugar: 9g | Vitamin A: 180IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg
Tried this Recipe? Pin it for Later!Mention @CulinaryHill or tag #CulinaryHill!

Comments

Your email address will not be published. Required fields are marked *

Recipe Rating




This form collects your name, email, and content so that we can keep track of the comments placed on the website. For more info check our privacy policy where you will get more info on where, how and why we store your data.
This form collects your name, email and content so that we can keep track of the comments placed on the website. For more info check our privacy policy where you will get more info on where, how and why we store your data.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Scroll to top