Home » Desserts » Oatmeal Raisin Cookies
posted by Christy Denneyon Apr 15, 2021 (updated Aug 22, 2022) 589 comments »
Jump to Recipe
Oatmeal Raisin Cookies recipe – perfect texture, soft, full of oats, raisins, and nuts. These are the best oatmeal raisin cookies and will surely be your new tried and true oatmeal cookie recipe. It’s a great recipe for old-fashioned oatmeal-raisin cookies with a little cinnamon and raisins.
OATMEAL RAISIN COOKIES RECIPE
I’ve been searching for the perfect chewy oatmeal raisin cookie recipe but every one I tried was either too flat or too cakey.I wanted a soft, a little chewy oatmeal cookies.
After trying probably four recipes I started thinking of my tried and true favorite chewy chocolate chip cookie and thinking about how perfectly chewy it was because of the melted butter in the dough.
So Istarted with the base of that dough and after several adjustments on raisins, cinnamon, and oatmeal I came up with this. This is a keeper!
INGREDIENTS IN OATMEAL RAISIN COOKIES
- Butter – real butter makes these delicious.
- Sugar – we use both brown sugar and white sugar here.
- Oats – believe it or not you want to use less oats rather than more oats in a cookie. This yields a chewier cookie. We use old-fashioned rolled oats here not quick oats or instant oats.
- Nuts – you can use pecans or walnuts in these or leave them out completely.
- Raisins – add that sweetness. See tips below on soaking raisins.
- Large Eggs – we use one egg and one egg yolk. This yields a chewy cookie.
- Cinnamon – adds some spice.
- Baking Soda – helps the cookies rise.
- Flour – helps hold the cookie together.
- Vanilla – always use pure vanilla extract.
- Salt – brings out all of the flavors.
HOW TO MAKE OATMEAL RAISIN COOKIES
Instructions
- Preheat the oven to 325 degrees. Line cookie sheets with parchment paper.
- Melt butter and let cool slightly.
- Mix flour, baking soda and salt; set aside.
- In a large bowl, cream together the melted butter, brown sugar and granulated sugar until well blended with an electric mixer. Beat in the ground cinnamon, vanilla, egg, and egg yolk for 2-3 minutes until light and creamy. Stir the dry ingredients into the wet ingredients until just blended. Add the oats, nuts, and raisins. Mix on medium speed until just blended.
- Scoop 1/4 cup balls of cookie dough using a cookie scoop onto the prepared baking sheet and bake for 14-16 minutes. Do not overbake. The edges should look brown and the centers still slightly soft. Let the cookies rest on the cookie sheet for a couple of minutes before transferring to a wire rack to cool. Store cookies in an airtight container at room temperature.
TIPS FOR THIS RECIPE
- Make sure you are measuring your flour correctly. Don’t scoop your measuring cup directly into the four as this compacts the flour adding too much flour. Spoon the flour into the measuring cup.
- Melted butter gives the cookies their chewy texture.
- Use parchment paper. It makes your cookies turn out so much better!
- Do not overbake! Cookies will continue to bake as they cool on the baking sheet.
- Each cookie is 1/4 cup. It’s a big cookie and it’s delicious. If you want to make a smaller version, feel free. Just make sure to bake it for less time.
SHOULD I SOAK MY RAISINS?
Although this is not necessary, some bakers believe that you should always soak your raisins in warm water before using them in a recipe so that you have plump raisins. Raisins are dried and will pull moisture from your cookies when baking. If you soak them your cookies will be more moist. Make sure you dry them well after soaking.
OTHER CLASSIC COOKIE RECIPES:
- Soft Chocolate Chip Cookies
- The Best Snickerdoodle
- Oatmeal Cream Pies
- Almond Cookies
- Monster Cookies
- No-Bake Cookies
- Classic Sugar Cookies
- Peanut Butter Cup Cookies
- S’mores Cookies
- Salty Brown Butter Chocolate Chip Cookies
- Soft Sugar Cookies
- Sprinkle Cookies
Oatmeal Raisin Cookies
4.68 from 400 votes
This Oatmeal Raisin Cookies recipe will surely be your new tried and true oatmeal cookie recipe. It's a good thick old-fashioned cookie with a little cinnamon and raisins.
PrintPinRate
Prep Time: 10 minutes mins
Cook Time: 15 minutes mins
Total Time: 25 minutes mins
Servings: 24 cookies
Ingredients
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, melted (1½ sticks)
- 1 cup packed brown sugar
- ½ cup white sugar
- 1 teaspoon cinnamon
- 1 tablespoon pure vanilla extract
- 1 egg
- 1 egg yolk
- 1 ½ cups old-fashioned oats
- 1 heaping cup raisins
- ½ cup chopped walnuts or pecans, (optional)
Instructions
Preheat the oven to 325 degrees. Line cookie sheets with parchment paper. Your cookies turn out so much better with parchment paper. Believe me! Buy some!
Melt butter and let cool slightly.
Mix flour, baking soda and salt; set aside. (See Note on the proper way to measure flour)
In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the cinnamon, vanilla, egg, and egg yolk for 2-3 minutes until light and creamy. Mix in the flour mixture until just blended. Add the oats, nuts, and raisins. Mix until just blended.
Place 1/4 cup balls of dough onto parchment lined cookie sheet and bake for 14-16 minutes. Do not overbake. You can also do smaller cookies just bake for less time. Remember I'm at sea level so if you aren't you may need longer. The edges should look brown and the centers still slightly soft. Let the cookies rest on the cookie sheet for a couple of minutes before transferring to a cooling rack.
Video
Notes
Source: The Girl Who Ate Everything
Make sure when you measure your flour that you do NOT pack it into the measuring cups. The proper way is to spoon the flour into your measuring cup. This can make the difference between a fluffy and chewy cookie.
Serving: 1grams
Cuisine: American
Author: Christy Denney
All Recipes Christmas Recipes Cookies Desserts Holiday Recipes Tried and True Recipes
originally published on Apr 15, 2021 (last updated Aug 22, 2022)
589 comments Leave a comment »
100 of my favorite recipes! This is the family-friendly cookbook for anyone looking to plan quick-and-easy meals and wants a way to bring people together, feasting on food which can only be described as scrumptious.
stay connected get new recipes via email:
« Previous Post Pizza Quesadilla
Next Post » Mojo Pork Tenderloin
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
589 comments on “Oatmeal Raisin Cookies”
-
Lynn Sauer — Reply
I made these for our weekly ski bus trip for 55 women and they were a huge hit. made them Tuesday, but them in plastic tubs, and they were still great on Wednesday.
-
Christy Denney — Reply
That’s awesome!
-
-
Lara Moreno — Reply
Just made these, they came out perfectly soft and chewy. I made them extra big so they cooked a little longer. Added pecans and golden raisins.
12 large cookies. Thank you.-
Christy Denney — Reply
thank you!
-
-
Shauna — Reply
This looks like an excellent recipe. I want to try it out and then give a rating. Before trying this recipe out, I have a question. Can I put this dough into a 9″X13″pan to bake instead to save time? How long should I bake it for and what temp?
-
Christy Denney — Reply
Shauna,
I have not tried it in a 9×13 pan but I’m sure you could. I would bake around 15 minutes but like I said I haven’t tried it.
-
-
Mimi — Reply
This review is long overdue. I have made these many times and they turn out great each time. Sometimes I use raisins, other times I use chocolate chips. Great chewy texture and very easy. And with melted butter, you can make these quickly without the need to plan ahead for room temp butter 😀
-
Christy Denney — Reply
Thank you!!
-
-
Lisa Zarnoth — Reply
I tend to think most cookie recipes will come out basically the same. However, I was surprised at the outcome of these cookies, and I used instant oats. They were the best oatmeal cookies I can recall making. My son, who is quite the connoisseur, gave them an 8-9 out of 10 and he always leaves room for improvement just as a general rule, to say that nothing ever gets a 10. Everyone enjoyed them, thank you!
-
Christy Denney — Reply
Thank you!!
-
-
Tracy — Reply
Have made these several times and always a hit. I also used this as a basic oatmeal cookie and have used other adding (chocolate chips, peanut butter, etc). Always a hit with family and friends.
-
Christy Denney — Reply
So glad to hear that!
-
-
Judi Bailey — Reply
Really good cookies. My friends loved them and I’ve had several requests for the recipe. Definitely a keeper recipe.
-
Christy Denney — Reply
Thank you Judi!
-
-
Keira — Reply
I make this recipe like 3 times a month because I always end up eating all of them! I like my cookies a little bigger and fuller, so instead of melting the butter, I only soften it. And instead of walnuts, i always use chocolate chips! They are so yummy and packed full of fillings. 1000000/10 recommend.
-
Christy Denney — Reply
AW Thank you!
-
Leave a comment »
