There’s something magical about oatmeal raisin cookies, isn’t there? Every bite takes me straight back to my grandma’s kitchen—the smell of cinnamon and brown sugar filling the air, the excitement of sneaking a warm cookie off the tray before they’d even cooled. These aren’t just any cookies; they’re the perfect balance of soft, chewy, and just a little crispy at the edges. No dry, crumbly disappointments here! Whether you’re craving a nostalgic treat or need a quick dessert that’ll disappear fast, these oatmeal raisin cookies are my go-to. Trust me, one batch never lasts long in my house.

Why You’ll Love These Oatmeal Raisin Cookies

Seriously, what’s not to love? These cookies are:

• Quick & easy – you probably have all the ingredients in your pantry right now
• Nostalgic comfort – that perfect blend of cinnamon, chewy oats, and plump raisins tastes like childhood
• Soft-baked perfection – crisp edges with a center that stays deliciously chewy for days
• Crowd-pleasers – mine disappear faster than I can say “cookie jar”

I dare you to eat just one!

Ingredients for Oatmeal Raisin Cookies

Here’s everything you’ll need for the best oatmeal raisin cookies—no surprises, just simple, wholesome ingredients that work magic together. I’ve learned the hard way that measuring matters, so I’ve included exact amounts to guarantee that perfect chewy texture every time.

• 1 cup (225g) butter, softened – Not melted! Leave it out for 30 minutes until it gives slightly when pressed.
• 1 cup (200g) brown sugar, packed – Press it firmly into your measuring cup for that rich molasses depth.
• 1/2 cup (100g) granulated sugar – Just enough to balance the brown sugar’s richness.
• 2 large eggs – Room temperature blends smoother into the batter.
• 1 tsp vanilla extract – Pure vanilla makes all the difference—imitation just won’t cut it.
• 1 1/2 cups (190g) all-purpose flour – Spoon and level it to avoid dense cookies.
• 1 tsp baking soda – Check it’s fresh for proper rise.
• 1 tsp ground cinnamon – The spice that makes these cookies sing.
• 1/2 tsp salt – Enhances every flavor in the dough.
• 3 cups (240g) rolled oats – Old-fashioned oats give that signature chew.
• 1 cup (160g) raisins – Optional: Soak them in warm water for 10 minutes first to plump up.

Equipment You’ll Need

No fancy gadgets required here—just the basics you likely already have in your kitchen. Here’s what I grab every time I make these cookies:

• Large mixing bowl – For creaming that butter and sugar to perfection
• Hand mixer or wooden spoon – Either works, but I love the control of mixing by hand
• Baking sheets – Two standard-sized ones do the trick
• Parchment paper – My secret for no-stick, easy cleanup cookies
• Measuring cups/spoons – Accuracy matters for that ideal texture
• Rubber spatula – To scrape every last bit of dough (no wasting cookie dough in this house!)

That’s it! Now let’s get baking.

How to Make Oatmeal Raisin Cookies

Okay, let’s get to the fun part—making these irresistible cookies! I’ve made this recipe so many times I could probably do it in my sleep, but I’ll walk you through each step to ensure your cookies turn out just right. The key is patience (hard when you’re craving cookies, I know!) and paying attention to those little details that make all the difference.

Step 1: Prep the Dough

First things first—preheat your oven to 350°F (175°C). Trust me, you want that oven nice and hot before the cookies go in. Now, grab that softened butter and both sugars. Cream them together in a large bowl until the mixture turns light and fluffy—this usually takes me about 2 minutes with a hand mixer. Don’t rush this step! Those tiny air pockets we’re creating here are what give our cookies that perfect texture.

Next, beat in the eggs one at a time, letting each fully incorporate before adding the next. Stir in the vanilla extract last. Oh, and don’t forget to scrape down the sides of the bowl with a rubber spatula—I can’t tell you how many times I’ve missed spots and ended up with uneven dough!

Step 2: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. I like to give this a good 30-second whisk to make sure everything’s evenly distributed—no one wants a bite with too much baking soda! Gradually add this to your butter mixture, mixing just until combined. Overmixing at this stage can lead to tough cookies, and we definitely don’t want that.

Now for the stars of the show—the oats and raisins! Fold them in gently until they’re evenly distributed throughout the dough. If you soaked your raisins, make sure they’re well-drained first. The dough will be thick and sticky, just how we want it.

Step 3: Bake to Perfection

Line your baking sheets with parchment paper (my lifesaver for easy cleanup). Drop tablespoon-sized portions of dough onto the sheets, spacing them about 2 inches apart—these cookies spread! I like using a small cookie scoop for uniform size, but two spoons work just fine too.

Bake for 10-12 minutes. Here’s my golden rule: when the edges look set and golden brown but the centers still appear slightly underdone, they’re perfect! They’ll continue cooking on the hot baking sheet as they cool. Let them rest for 5 minutes before transferring to a wire rack—this patience prevents cookie breakage and gives them time to firm up just right.

Pro tip: If baking multiple batches, let your baking sheets cool completely between batches or the dough will spread too much. I usually keep my dough in the fridge between batches to maintain that perfect texture.

Tips for the Best Oatmeal Raisin Cookies

After burning more batches than I’d like to admit, I’ve learned a few tricks that guarantee perfect oatmeal raisin cookies every single time. First—don’t overbake them! Pull them out when the edges turn golden but the centers still look slightly underdone. They’ll firm up as they cool, giving you that dreamy chewy texture.

For plump, juicy raisins, soak them in warm water (or even better, hot tea!) for 10 minutes before adding to the dough. Drain well though—we want moisture in the raisins, not the batter. And here’s my secret storage trick: toss a slice of bread in the cookie container. It keeps them soft for days by absorbing excess moisture while preventing staleness. Works like magic!

Oh, and if you’re impatient like me, you can freeze the dough balls raw—just add 1-2 extra minutes when baking from frozen. Perfect for sudden cookie cravings!

Variations for Oatmeal Raisin Cookies

While I adore the classic version, sometimes I get playful with these cookies. Swap raisins for dried cranberries or chopped dates if you’re feeling fancy. For crunch, toss in 1/2 cup walnuts or pecans—my husband insists this is the only way to eat them! Chocolate lovers can replace half the raisins with chocolate chips (dark chocolate is heavenly here). Just promise me you’ll try the original first—it’s pure nostalgia in every bite.

Serving and Storing Oatmeal Raisin Cookies

Here’s the hardest part—waiting for these beauties to cool completely before digging in! I know, torture. But trust me, letting them sit for at least 15 minutes means they’ll hold their perfect chewy texture instead of crumbling in your hands. For storage, pop them in an airtight container with that bread slice trick I mentioned earlier—they’ll stay soft and delicious for up to 5 days (if they last that long!). Freezing works great too—just layer them between parchment paper in a freezer bag for up to 3 months. A quick 10-second zap in the microwave brings back that fresh-from-the-oven magic!

Oatmeal Raisin Cookies Nutritional Information

Okay, let’s be real—we’re not eating cookies for their health benefits! But since you asked, here’s the scoop on what’s in each delicious bite (based on my recipe making 24 cookies):

• Calories: About 150 per cookie
• Fat: 6g (3.5g saturated)
• Carbs: 22g (1g fiber, 10g sugar)
• Protein: 2g

Remember—these numbers can change if you tweak ingredients (like adding nuts or chocolate chips). I figure the joy these cookies bring counts as nutritional value too!

Frequently Asked Questions

Can I use quick oats instead of rolled oats?
I don’t recommend it—quick oats absorb more liquid and can make your cookies dry and dense. Old-fashioned rolled oats give that perfect chewy texture we all love. If you’re in a pinch, pulse your quick oats in a blender a few times to mimic the texture of rolled oats.

My cookies spread too much—what went wrong?
Oh no! This usually happens if your butter was too soft or melted. Next time, make sure your butter is just softened (you can leave a slight fingerprint when pressed). Also, check your baking soda’s freshness—expired leavening agents can cause spreading. And always use room temperature eggs!

Can I freeze the cookie dough?
Absolutely! I do this all the time for emergency cookie cravings. Scoop the dough into balls, freeze on a baking sheet, then transfer to a freezer bag. When the mood strikes, bake frozen—just add 1-2 extra minutes. They’ll taste just as amazing as fresh!

What if I don’t like raisins?
No problem—this recipe is super flexible! Try dried cranberries, chopped dates, or even chocolate chips instead. My neighbor swears by white chocolate chips with dried cherries. The world’s your oatmeal cookie!

Share Your Oatmeal Raisin Cookies

I’d love to hear how your cookies turned out! Did you stick with classic raisins or try a fun twist? Snap a photo and tag me—nothing makes me happier than seeing your kitchen creations. Happy baking!

Irresistible Oatmeal Raisin Cookies in 30 Minutes

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• Author: Christina R. Jones
• Total Time: 27 minutes
• Yield: 24 cookies 1x
• Diet: Vegetarian

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Description

Classic oatmeal raisin cookies with a soft and chewy texture, perfect for a quick snack or dessert.

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Ingredients

Scale 1x2x3x

• 1 cup (225g) butter, softened
• 1 cup (200g) brown sugar
• 1/2 cup (100g) granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups (190g) all-purpose flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 3 cups (240g) rolled oats
• 1 cup (160g) raisins

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Instructions

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together butter, brown sugar, and granulated sugar until smooth.
3. Beat in eggs one at a time, then stir in vanilla extract.
4. In a separate bowl, mix flour, baking soda, cinnamon, and salt. Gradually blend into the butter mixture.
5. Stir in oats and raisins until well combined.
6. Drop tablespoon-sized dough onto prepared baking sheets, spacing them 2 inches apart.
7. Bake for 10–12 minutes, or until edges are golden brown. Let cool on baking sheets for 5 minutes before transferring to a wire rack.

Notes

• For chewier cookies, slightly underbake them and let them cool on the baking sheet.
• If raisins are dry, soak them in warm water for 10 minutes, then drain before using.
• Store in an airtight container for up to 5 days.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 150
• Sugar: 10g
• Sodium: 120mg
• Fat: 6g
• Saturated Fat: 3.5g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 25mg

Keywords: oatmeal raisin cookies, homemade cookies, easy dessert