Best Oatmeal Raisin Cookies
Posted Feb 25, 2024
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These are the best Oatmeal Raisin cookies! They have crispy edges, soft and chewy centers, a rich vanilla flavor and plenty of raisins! They are easy to make with simple ingredients – no chilling required.
There is something about oatmeal raisin cookies that is just pure nostalgia. One bite into a chewy oatmeal raisin cookie elicits memories of Christmas and grandma’s house and all this cozy and wam.
This oatmeal raisin cookie recipe is truly the best. Just like my famous oatmeal cookies, these delicious morsels are easy to make and do not require any chilling. They are loaded with raisins and are beloved by all who try them.
Oatmeal Raisin Cookies: Ingredients & Substitutions
- All-purpose flour. Use 1:1 all-purpose gluten-free baking flour to make the recipe gluten-free.
- Salted Butter. Unsalted butter also works well.
- Light Brown Sugar. If you like a little bolder molasses taste, use dark brown sugar.
- Granulated Sugar. use white granulated sugar or organic cane sugar for the best results.
- Oatmeal: For the perfect, chewy texture use old-fashioned (or rolled) oats. You can use quick oats, but using them will change the texture.
- Sea salt. I only ever bake with pure, fine sea salt. If you are using iodized salt I recommend decreasing the amount of salt by half.
- Raisins. Use traditional or golden raisins.
How to Make Oatmeal Raisin Cookies
Let’s walk through this oatmeal raisin cookie recipe step-by-step, and remember to watch the video for additional guidance.
Begin by combining the flour, baking soda, baking powder, salt and cinnamon in a medium bowl, then set the dry ingredients aside.
Then, beat together the softened butter and sugars for 1 minute.
Next, add the egg and vanilla and beat on medium speed until the mixture is light – about 1 minute.
Then add the dry ingredient mixture and beat on low speed until just combined.
Once the mixture is smooth, add the oatmeal and beat on low speed.
Then, add raisins and stir until evenly distributed in the dough.
Use a 1 ½ to 2 tablespoon cookie scoop to portion out the dough, then roll it into balls and place them on the prepared cookie sheet. Repeat until all the dough is used.
Bake the oatmeal raisin cookies in the preheated oven for 8-10 minutes until the top is just set. Be very careful not to over-bake.
Let the cookies sit on the baking pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve
Enjoy the oatmeal raisin cookies slightly warm or room temperature. They are delicious when included on a cookie tray with some of our other favorite cookie recipes!
How to Store Oatmeal Raisin Cookies
Store cookies in an airtight container at room temperature for 3-5 days.
Freeze
You can freeze baked oatmeal raisin cookies cookies in an airtight container for up to 2 months. Or, you can freeze the dough and bake them fresh (preferred method).
To freeze the dough:
- Form the dough into balls and place them on a non-stick cookie sheet.
- Put the cookie sheet in the freezer for 1-2 hours or until the dough is frozen.
- Transfer to an airtight, freezer-friendly container (I recommend either a glass storage container or a freezer-friendly ziplock bag).
- Freeze for up to 2 months.
- To bake: remove dough from the freezer and let it thaw to room temperature. Then bake according to the recipe instructions.
Oatmeal Raisin Cookies Recipe FAQS
I don’t soak raisins for cookies, however if you want them to have a softer texture you can soak them in boiling water for 5 minutes. Just be sure to drain them well after soaking.
If you find that your cookies aren’t flattening in the oven, this is a great way to fix that problem. Gently press the cookie dough down before putting the cookies in the oven.
These cookies bake perfectly without chilling. However, it doesn’t not hurt to chill the dough. You can prepare the dough up to 1 day in advance and chill it in the refrigerator in an airtight container.
Yes, they are the same product with different names.
Yes, you can double this oatmeal raisin cookie recipe easily.
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Best Oatmeal Raisin Cookies
Equipment
Ingredients
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon sea salt
- ½ teaspoon ground cinnamon
- ½ cup salted butter softened
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- 1 egg
- 1 teaspoon pure vanilla extract
- 1 ½ cup old-fashioned oatmeal
- ¾ cup raisins
Instructions
- Preheat oven to 375 degrees F.
- Line two large baking sheets with parchment paper. Set aside.
- In a small bowl, combine the flour, baking soda, baking powder, salt and cinnamon. Set aside.
- Place softened butter, granulated sugar and brown sugar in the bowl of a standing mixer and beat until combined. (or beat in large bowl with a handheld mixer)
- Add egg and vanilla and beat on medium speed until the mixture is light (about 30-60 seconds).
- Add dry ingredient mixture and beat on low speed until just combined.
- Add oatmeal and beat on low speed until combined.
- Add raisins and stir until evenly distributed in the dough.
- Use a 1 ½ to 2 TBS cookie scoop to measure out the dough.
- Roll the dough into a ball and place on the prepared cookie sheet. Repeat until all the dough is used.
- Gently and very slightly press down tops of cookies until they are flat.
- Bake in preheated oven for 8-10 minutes until the top is just set.
- Let sit on the baking pan for 5 minutes before transferring to a wire rack to cool.
Video
Notes
- All-purpose flour. Use 1:1 all-purpose gluten-free baking flour to make the recipe gluten-free.
- Salted Butter. Unsalted butter also works well.
- Light Brown Sugar. If you like a little bolder molasses taste, use dark brown sugar.
- Granulated Sugar. use white granulated sugar or organic cane sugar for the best results.
- Oatmeal: For the perfect, chewy texture use old-fashioned (or rolled) oats. You can use quick oats, but using them will change the texture.
- Sea salt. I only ever bake with pure, fine sea salt. If you are using iodized salt I recommend decreasing the amount of salt by half.
- Raisins. Use traditional or golden raisins.
- Form the dough into balls and place them on a non-stick cookie sheet.
- Put the cookie sheet in the freezer for 1-2 hours or until the dough is frozen.
- Transfer to an airtight, freezer-friendly container (I recommend either a glass storage container or a freezer-friendly ziplock bag).
- Freeze for up to 2 months.
- To bake: remove dough from the freezer and let it thaw to room temperature. Then bake according to the recipe instructions.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
