Classic Oatmeal Raisin Cookie Recipe :Perfect Every Time!

There’s something incredibly nostalgic about biting into a warm, chewy oatmeal raisin cookie. I don’t know about you, but they instantly remind me of afternoons at my grandma’s house — the smell of cinnamon wafting through the kitchen, the slight crisp on the edge, and the soft center packed with plump raisins. Heavenly.

If you’ve been searching for the perfect oatmeal raisin cookie recipe, you’ve landed in the right place. This version is everything you want: soft and chewy with just the right amount of spice and sweetness. I’ll walk you through each step, share a few baking tips I’ve learned through trial and error, and even offer variations for all tastes.

Why You’ll Love This Recipe

• Quick & Easy: No chilling required — mix, scoop, and bake.
• Soft & Chewy: Rolled oats + brown sugar = tender texture that holds up beautifully.
• Pantry-Friendly: Uses ingredients you probably already have on hand.
• Kid & Crowd Favorite: Trust me — they disappear fast at potlucks!
• Totally Customizable: Want to add nuts or swap in chocolate chips? Go for it!

Ingredients You’ll Need

Here’s exactly what you’ll need to make these old-fashioned favorites:

• 1 cup (2 sticks) unsalted butter, room temperature
• 1 cup packed brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3 cups rolled oats
• 1 1/2 cups raisins

Tip: Soak your raisins in warm water for 10 minutes before adding them. This keeps them plump and juicy in the final cookie!

Ingredient Substitutions

• Quick Oats: You can swap in quick oats if you like a slightly less chewy texture.
• Chocolate Chips: Not a raisin fan? Use semi-sweet or dark chocolate chips instead.
• Gluten-Free Flour: A 1:1 gluten-free flour blend works well here.
• Butter Substitute: You can use plant-based butter for a dairy-free version.
• Add Nuts: Walnuts or pecans add a delightful crunch!

How to Make Oatmeal Raisin Cookie Recipe

Step-by-Step Instructions

1. Preheat the Oven
   Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. Cream the Butter and Sugars
   In a stand mixer or large bowl with a hand mixer, cream together the butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes).
3. Add Eggs and Vanilla
   Beat in the eggs, one at a time, then mix in the vanilla extract.
4. Mix the Dry Ingredients
   In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
5. Combine Wet and Dry
   Gradually add the dry ingredients to the wet mixture and stir just until combined.
6. Add the Oats and Raisins
   Fold in the oats and raisins until evenly distributed.
7. Scoop and Bake
   Drop dough into balls (about 2 tablespoons each) on the lined baking sheets, spacing 2 inches apart.
8. Bake to Perfection
   Bake for 10–12 minutes or until the edges are golden brown but the centers still look slightly underdone.
9. Cool and Enjoy
   Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Expert Tips And Common Mistakes to Avoid

• Don’t Overbake! Take them out when the centers are still a little soft. They’ll firm up as they cool.
• Use Room Temp Ingredients: Room temperature butter blends better and creates a smoother dough.
• Plump Your Raisins: Soaking raisins in warm water (or even rum!) brings out their best texture.
• Chill the Dough (Optional): If your dough feels too soft, chill it for 20–30 minutes for thicker cookies.
• Avoid Overmixing: Especially once you add flour — overmixing leads to dense cookies.

Variations & Add-Ons

Looking to mix things up?

• Oatmeal Raisin Walnut Cookies: Stir in 3/4 cup chopped walnuts for crunch.
• Chocolate Chip Oatmeal Cookies: Swap raisins for semi-sweet chips.
• Vegan Version: Use flax eggs and plant-based butter.
• Spiced Up: Add a pinch of nutmeg or cloves for a warm spice note.
• Coconut Twist: Add shredded coconut for texture and flavor.

Serving Suggestions

These cookies pair beautifully with:

• A cold glass of milk or warm cup of coffee
• Ice cream for a homemade cookie sandwich
• A sprinkle of flaky sea salt on top for a fancy bakery-style twist
• Packed in lunchboxes or stacked on a holiday dessert tray

Presentation tip: Stack your cookies on a rustic plate with a little parchment crinkle for that cozy, homemade look.

Storage & Reheating

To Store:
Place cooled cookies in an airtight container at room temperature for up to 5 days.

To Freeze Dough:
Scoop dough balls onto a tray and freeze until solid, then transfer to a zip-top freezer bag. Bake straight from frozen — just add 1–2 minutes to the baking time.

To Reheat:
Warm cookies for 5–10 seconds in the microwave for that fresh-from-the-oven feel!

Nutrition Information (Approximate per cookie)

• Calories: 180
• Protein: 2g
• Carbohydrates: 26g
• Fat: 7g
• Sugar: 14g
• Fiber: 1g
• Sodium: 110mg

Prep, Cook, and Total Time

Conclusion

There’s just something comforting about a homemade oatmeal raisin cookie. It’s the kind of treat that feels like a hug in cookie form — warm, soft, and sweet with just the right chew. Whether you’re baking for your family, prepping for a potluck, or just treating yourself, this oatmeal raisin cookie recipe is one you’ll come back to again and again.

So go on — grab your mixing bowl and make a batch! And hey, don’t forget to leave a comment, rate the recipe, or share your own fun twist. I’d love to hear how yours turned out!

Oatmeal Raisin Cookie Recipe

There’s just something comforting about a homemade oatmeal raisin cookie. It’s the kind of treat that feels like a hug in cookie form — warm, soft, and sweet with just the right chew. Whether you're baking for your family, prepping for a potluck, or just treating yourself, this oatmeal raisin cookie recipe is one you'll come back to again and again.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 9 minutes mins

Total Time 25 minutes mins

Course Dessert, Snack

Cuisine American

Servings 24 cookies

Calories 180 kcal

Ingredients

  

• 1 cup 2 sticks unsalted butter, room temperature
• 1 cup packed brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3 cups rolled oats
• 1 1/2 cups raisins

Instructions

 

• Preheat the Oven
• Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
• Cream the Butter and Sugars
• In a stand mixer or large bowl with a hand mixer, cream together the butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes).
• Add Eggs and Vanilla
• Beat in the eggs, one at a time, then mix in the vanilla extract.
• Mix the Dry Ingredients
• In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
• Combine Wet and Dry
• Gradually add the dry ingredients to the wet mixture and stir just until combined.
• Add the Oats and Raisins
• Fold in the oats and raisins until evenly distributed.
• Scoop and Bake
• Drop dough into balls (about 2 tablespoons each) on the lined baking sheets, spacing 2 inches apart.
• Bake to Perfection
• Bake for 10–12 minutes or until the edges are golden brown but the centers still look slightly underdone.
• Cool and Enjoy
• Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

• Soaking the raisins enhances their texture and prevents burning during baking.
• Don’t overbake — remove cookies when the centers are still slightly underdone.
• You can freeze the dough balls for easy bake-ahead treats.
• Substitute chocolate chips or add chopped walnuts for variation.
• Store in an airtight container at room temperature for up to 5 days.

Keyword oatmeal raisin cookie recipe, chewy oatmeal raisin, homemade oatmeal cookies, soft and chewy cookies, classic oatmeal cookies