These Oatmeal Raisin Cookies are super soft, thick, and loaded with oats and raisins. These cookies are easy to make and so delicious!
Is there anything better than a soft, thick, and chewy cookie? I’ve always been a huge fan of oatmeal cookies because there’s so many different things you can mix into them and they’re always delicious.
I originally published this oatmeal raisin cookie recipe back in 2017 and they’ve been a huge reader favorite! I decided it was finally time to update this recipe with more instructions and pictures so you can see just how easy they are to make.
If you love raisins, I guarantee this is the best oatmeal raisin cookie recipe you will ever try. And don’t worry, if you don’t like raisins you can easily leave them out or replace them with something else!
Recipe Ingredients
These easy oatmeal raisin cookies use simple ingredients that you may already have on hand! Let’s discuss each ingredient and why it’s crucial to this recipe:
- All-Purpose Flour: This provides the structure for your cookies so that they maintain their shape and hold up once they’re baked. When it comes to measuring your flour, make sure to spoon it into your measuring cup and level it off with the back of a knife. Too much flour can lead to cookies that won’t spread in the oven.
- Ground Cinnamon: I use ground cinnamon in all of my oatmeal cookies. Feel free to increase the amount if you love cinnamon!
- Baking Soda & Salt: The baking soda lifts the cookies and the salt enhances all of the flavors.
- Old-Fashioned Rolled Oats: Rolled oats are best in oatmeal cookies because they provide a chewier texture.
- Butter: As always, I used unsalted butter in these cookies. If you only have salted butter on hand, just reduce the salt to a tiny pinch. Your butter should also be softened to a cool room temperature.
- Sugar: I use a mix of brown sugar and granulated sugar in all of my oatmeal cookies. The brown sugar adds moisture and flavor to the cookies and also makes them chewier. The granulated sugar helps the cookies spread as they bake in the oven.
- Egg: The egg helps bind everything together. I suggest using a room temperature egg for best results.
- Pure Vanilla Extract: For a little extra flavor.
- Raisins: There’s one cup of raisins in these cookies so that you get some in every single bite. If you’re not a fan of raisins, you can omit them or replace them with something else.
How To Make Oatmeal Raisin Cookies
To make the cookie dough, you’ll start by whisking together the flour, baking soda, ground cinnamon, and salt. Then, stir in your rolled oats and set the mixture aside.
Next, mix up the wet ingredients. To start, beat your softened butter with the brown sugar and granulated sugar until they’re well combined. The amount of time will depend on whether you’re using a stand mixer or a handheld mixer, but it should take about 1 to 2 minutes.
Next, beat in your egg and vanilla extract. I suggest stopping to scrape down the sides of your bowl and then mixing one more time. At this point, your mixture should look like the picture above on the left.
Once the wet ingredients are well combined, add the dry ingredients and mix them in until just combined. Then, toss in your raisins and mix them in on low-speed or gently fold them in with a rubber spatula until they’re fully incorporated. The finished cookie dough will look like the picture above on the right.
I also suggest covering the cookie dough with some plastic wrap and chilling it in the refrigerator for at least 30 minutes. This extra step will allow the oats time to absorb some of the moisture so the cookies don’t spread too much when they bake.
Once the dough has chilled, line a couple of baking sheets with parchment paper or silicone baking mats. Remove the cookie dough from the refrigerator and scoop 1.5 tablespoon-sized balls of cookie dough onto the baking sheets. Then, gently press down each ball of cookie dough just slightly.
These oatmeal raisin cookies will take about 10 to 12 minutes in the oven. You’ll know they’re done when the edges are lightly browned and the tops of your cookies are set.
Frequently Asked Questions
Can I use quick oats?
I recommend using old-fashioned rolled oats because they will make the cookies chewier. However, you can replace them with the same amount of quick oats.
Why are my cookies not spreading in the oven?
There are a couple of things that could prevent your cookies from not spreading in the oven. First, it’s crucial to measure your flour correctly with the spoon and level method. Too much flour can lead to cookies that don’t spread.
It’s also important to slightly flatten each ball of cookie dough before baking them in the oven. This will help them spread some as they are baking!
Can I freeze this cookie dough?
Yes, this cookie dough freezes really well! I recommend lining a baking sheet with parchment paper, scooping the cookie dough onto the prepared baking sheet, and slightly flattening each ball of cookie dough. Freeze for 1 to 2 hours, then transfer the frozen cookie dough to a large freezer bag. You can bake the cookie dough from frozen, just add an additional 1 to 2 minutes to the baking time.
Baking Tips
- You may prepare the cookie dough, cover it tightly, and refrigerate it for up to 3 days. If the cookie dough is too hard to scoop, let it sit at room temperature for about 20 minutes and that should make it easier.
- If you want to make more cookies, you can easily double this recipe to make about 4 dozen.
- Want to soak your raisins? I personally skip this step, but if you want the raisins to be more plump in the cookies, simply place them in a bowl of warm water for 10 minutes. Once they’re ready, drain them and blot them really well with a paper towel before mixing them into the cookie dough.
- If you want your cookies to spread a bit more, you can press them down more like in the video below!
More Classic Cookie Recipes To Try!
- Chocolate Chip Cookies
- Oatmeal Chocolate Chip Cookies
- Soft Peanut Butter Cookies
- Snickerdoodle Cookies
- Classic No-Bake Cookies
Video Tutorial
Soft and Chewy Oatmeal Raisin Cookies
Ingredients
- 1 cup (125 grams) all-purpose flour (spooned & leveled)
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 and 1/2 cups (150 grams) old-fashioned rolled oats
- 1/2 cup (115 grams) unsalted butter (softened)
- 1/2 cup (100 grams) packed light or dark brown sugar
- 1/4 cup (50 grams) granulated sugar
- 1 large egg (room temperature)
- 1 teaspoon pure vanilla extract
- 1 cup (150 grams) raisins
Instructions
- In a large bowl, whisk together the flour, cinnamon, baking soda, and salt. Stir in the old-fashioned rolled oats and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a handheld mixer, beat the butter, brown sugar, and granulated sugar together for 1 to 2 minutes or until well combined. Add the egg and vanilla extract and mix until fully combined, stopping to scrape down the sides of the bowl as needed.
- Add the dry ingredients and continue mixing on low speed until just combined, then mix in the raisins.
- Cover the cookie dough tightly with plastic wrap and refrigerate for at least 30 minutes.
- Preheat the oven to 350°F (180°C). Line two large baking sheets with parchment paper or silicone baking mats and set aside.
- Once the dough is chilled, remove it from the refrigerator. Using a 1.5 tablespoon cookie scoop, scoop the cookie dough and drop onto the prepared baking sheets. Roll the cookie dough into balls and very gently press down with your hand to flatten each ball of cookie dough slightly. Make sure to leave a little room between each ball of cookie dough as they will spread a little while they bake.
- Bake for 10 to 12 minutes or until the edges of the cookies are lightly golden brown and the tops are set. Remove from the oven and cool on the baking sheets for 5 minutes, then transfer the cookies to a wire rack cool completely.
Notes
I exactly followed your recipe. I even set the timer for the 5 minutes before moving them onto the wire rack. I was disappointed because my cookies were not soft. They were crunchy. Is there a difference between using the conventional and convection oven? I used convection. Please advise.
Thank you
Yes, convection will bake your cookies much quicker, which would explain why they were crunchy. If you are using convection, I recommend either reducing the oven temperature to 325°F or reducing the baking time slightly.
These are exactly what I wanted. Sooo yummy!
Second time making the cookies. Substituted raisins for pecans. Turned out great. Love the thick & chewy texture. Will definitely keep this as a go to.
Thanks!
Kristi
Hi! Thanks for the recipe!
In the process of making these but as I am using a scale I found the grams of butter to be off. A 1/4 cup of butter is about 113 grams but your recipe calls for 1/2 cup which would be 226 grams and not 115 grams. Or should I be using a 1/4 cup instead?
Thanks!
1/2 cup of butter is 113 grams, I just round up to 115. How are you measuring your butter?
I think the commenter was confusing pounds and cups. 1/4 pound of butter is 1/2 cup of butter.
Danielle, we love this recipe!!!!
Our family and friends gobble up your oatmeal chocolate chip cookies!!!
Doubled the batch this time, making oatmeal raisin and oatmeal chocolate chip cookies today for the holidays!!!
Thank you!!!!
Happy Holidays from Thailand!!!!
So happy to hear that, Robert! Happy Holidays to you too!
This is the best oatmeal raisin cookie ever! I made one batch that was gone in two days, now I’m making a double batch with cinnamon chips! The grandchildren love them!
I made these cookies and they were a hit with my husband and Mom. They both have coronary artery disease. I actually substituted the salt with a salt alternative. I was wondering what the nutritional information is on these cookies. I goggled low sodium and your recipes popped up.
So glad everyone enjoyed the cookies, Susan! I’m not sure about the nutritional information, but you can plug everything into an online calculator to get an estimate.
This recipe is sooo good! I have made this recipe twice this Christmas season and a couple times I do believe during this 2020 year. One of the times I made it rum raisin instead of vanilla ( cause I had run out) so I tried it again tonight…taste very yummy and will do it again
Can these cookies be frozen after they are cooked?
Yes, just be sure to let them cool completely before storing them in a freezer bag/container.
I made these and the whole family loved them! I made a batch where I replaced the sugars with Swerve (granular and brown) and they were just as good! Thanks for a great recipe- it’s a keeper for sure.
THank you this is sooooo tasty and has become a firm favourite, I didnt have any all purpose flour, so you used self raising and they made little rock cakes… very good with ice cream 🙂
Can you use sugar substitutes for the sugar required in this recipe?
I haven’t tried it, but it would likely change the taste and texture of the cookies.
I made these with white chocolate chips and dried cranberries for Christmas which was so amazing that I’m making them again.
I’ve passed your recipe onto all of my baking friends and we all love it.
Thank you very much💕
❤️Debbie
Do you know what the carbs for this recipe are?
I’m not sure about the nutritional information, but you can plug everything into an online calculator to get an estimate.
This hit a homerun with my very picky spouse!
Thank you for a great recipe.
Would it make a difference to substitute quick outs for the old fashioned oats? I want to try your recipe but really don’t want to make another trip to the store.
That would be fine, the cookies just won’t be quite as chewy.
These are so yummy! Thank you for all the helpful tips😊
These cookies tasted absolutely WONDERFUL!! I do have a question, My cookies weren’t thick, they turned out thin. However, instead of putting my dough in the refrigerator for 30 mins, I put my dough in the freezer for 30 mins. Was that my issue???
The cookies actually should have been thicker if you froze the dough. Did you double check the measurements you used? Specifically the flour and oats?
Love this recipe. First time I made them I accidentally put 1 teaspoon of cinnamon rather than 1/2 a teaspoon and honestly, as a cinnamon lover,I prefer it! Other than that I follow the recipe verbatim. Perfect cookies !
The batter tasted on point, actually amazing! . But my cookies didn’t spread and I have no idea why, I double the recipe and use half of the required flour as whole wheat. I live in high altitude. 🤷🏻♀️
Whole wheat flour absorbs more moisture so that’s probably why they didn’t spread as well. Did you make sure to slightly flatten them before baking too?
I am going to try your oatmeal raisin cookies but you don’t list any granulated sugar or liquid in your recipe. How much of each?
whoops, went back and saw the sugar but only liquid was egg and vanilla? any other liquid?
The recipe is correct as written 🙂 The butter is another wet ingredient in the recipe.
Hello,
I noticed that you have both Gram and Cups measurements. The “cups” are a huge difference than Grams. Although some of the ingredients measure the same in grams and cups, For example butter is very different between Grams and cups .I’m wondering why the difference in volumes. And which makes a better cookie.
They turned out great. I used cups for butter but grams for the other ingrdients.
Thank you. WCC
Glad you enjoyed the cookies! I always recommend weighing your ingredients, especially if a recipe provides gram measurements, for best results.
Just made these. Being a cinnamon lover I increased to 1 t like recommended. Absolutely delicious! I cooked both cookie sheets at once in convection oven at 325 for 11 minutes and they turned out perfect! Thank you!!
Love this recipe, make the oatmeal raisin cookies often. My husband loves them. Trying something different today, subbing dried cherries for raisins. Will let you know how they come out.
These were perfect. Followed recipe exactly. Me and my 5 year old bake a lot of cookies. Hubby said these were his favorite. Ours too. Soft and chewy perfection. Last time I tried these I made them smaller and over baked them. This time I watched them closely and took them out after 11.5 mins which was just as they browned around the edges. So yummy! Can’t wait to try your other cookie recipes.
Wondering if I need to do anything different for elevating of 4500 ft. I’m new to the whole change of elevation differences in baking. Thanks.
Hi, Pattie. I’m not familiar with high altitude baking, but some readers have found this guide helpful.
Such a great recipe! Just curious, if we didn’t want to bake all of the cookies at once, would the dough keep in the refrigerator for a few days to use later, or would that change the flavor / texture?
It would be fine to refrigerate it for 2 to 3 days. If it’s too hard to scoop, just let it sit at room temperature for 20 to 30 minutes.
Hi Danielle, I love these cookies, have made them many times! I been wondering, can I possibly use almond flour instead of all-purpose flour?
So glad you loved the cookies, Lisa! To be honest, I haven’t tried using almond flour in these cookies so I’m not quite sure how they would turn out.
I 8 just made these but made a few additions. I didn’t have many raisins so added dried cranberries to bring it up to 1 cup. Also added 1/4 c. Raw sunflower seeds and 1/4 c. Raw pumpkin seeds, and 1/4 c. Chopped walnuts. Also added 1 tsp all spice. Sprinkled cinnamon sugar over cookies once baked.
Delicious cookies, my favourite recipe