Go Back
+ servings
Oatmeal raisin cookies on a granite platter.

Oatmeal Raisin Cookies

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!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 24 cookies
Calories 116kcal


  • 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 light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups old-fashioned rolled oats
  • 1/2 cup raisins


  • 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.


  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!
  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!



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