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These classic Oatmeal Raisin cookies are soft, chewy, and so delicious. And the recipe is a cinch! Not a raisin fan? I have tons of variations below, so try the one that sounds good.
Raisins, like mushrooms and cilantro, are a polarizing food. When it comes to Oatmeal Cookies, people seem to either adore the raisins or despise them.
I’m firmly on Team Raisin because of the added sweetness and texture. Chocolate chips are fine, but it’s just not the same here (add them anywhere else though!).
I love the sight, smell, and flavor of these chewy Oatmeal Raisin Cookies, and nothing takes me quite back to childhood like these do.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Cinnamon and nutmeg: Cinnamon is almost always in these cookies, but I also add freshly grated nutmeg as an extra secret ingredient.
- Butter: Cold butter usually softens up in about 30 minutes when left out at room temperature (much longer if frozen). To soften butter in the microwave, cut each stick of butter in half, unwrap, and place on a microwave-safe plate. Then cook the butter at 10% power (that’s ten percent!) for 1 minute. Afterward, gently press on the butter with your finger. If still too firm, cook for another 40 seconds at 10% power.
- Rolled oats: Old-fashioned whole rolled oats are flattened and round in appearance. Instant oats (quick oats) can be used too, but the cookie will have less of a chewy texture. Don’t use steel cut oats (also known as 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
- 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 dry ingredients of 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 ¼ 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.
Recipe tips and variations
- Yield: This recipe makes 24 cookies, but you can make more or less depending on the size of the dough balls. Just be sure to adjust your baking time if you do.
- Storage: Store leftovers in an airtight container for up to 1 week.
- Freezer: Portion out the cookie dough into balls and freeze to bake later. Bake them straight from the oven at 350 degrees for 13 to 16 minutes.
- More mix-ins: Try ½ cup of chocolate chips, butterscotch chips, toasted walnuts, toasted pecans, dried cranberries, or flaked coconut.
Frequently Asked Questions
How do you roll sticky cookie dough?
Having wet hands makes it easier to handle cookie dough. You can also chill the dough in the refrigerator for 20 minutes.
More classic cookie recipes
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Soft Chocolate Chip Cookies
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Peanut Butter Cookies Recipe
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Snickerdoodle Cookies
Cookie Recipes
M&M Cookies
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Oatmeal Raisin Cookie Recipe
These classic Oatmeal Raisin cookies are soft, chewy, and so delicious. And the recipe is a cinch!
Ingredients
- 3/4 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground cinnamon (see note 1)
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup butter softened (1 stick, see note 2)
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 large egg at room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups old-fashioned rolled oats (see note 3)
- 1/2 cup raisins (see note 4)
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 ¼ 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
- Cinnamon and nutmeg: Cinnamon is almost always in these cookies, but I also add freshly grated nutmeg as an extra secret ingredient.
- Butter: Cold butter usually softens up in about 30 minutes when left out at room temperature (much longer if frozen). To soften butter in the microwave, cut each stick of butter in half, unwrap, and place on a microwave-safe plate. Then cook the butter at 10% power (that’s ten percent!) for 1 minute. Afterward, gently press on the butter with your finger. If still too firm, cook for another 40 seconds at 10% power.
- 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 oats (also known as 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.
- Yield: This recipe makes 24 cookies, but you can make more or less depending on the size of the dough balls. Just be sure to adjust your baking time if you do.
- Storage: Store leftovers in an airtight container for up to 1 week.
- Freezer: Portion out the cookie dough into balls and freeze to bake later. Bake them straight from the oven at 350 degrees for 13 to 16 minutes.
Nutrition
Serving: 1 cookieCalories: 113kcalCarbohydrates: 17gProtein: 1gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 18mgSodium: 72mgPotassium: 58mgFiber: 1gSugar: 9gVitamin A: 130IUVitamin C: 0.2mgCalcium: 10mgIron: 1mg
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Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
I use 3 c old fashioned oats only, 1 c of granulated sugar in addition to 1/2 brown sugar, 1 tea of cinnamon, 1/2 tea nutmeg, 2 eggs, 1 c butter, and more flour too. I bake 375 + (quick hot) to get brown edges, but chewy center.
I made these cookies last night. The end result was more like “TATE” flat and crunchy style. The flavor was great but I wonder if the flour amount is wrong since you say to add in 1 cup at a time and recipe only calls for 3/4 cup.
These are delicious