If there’s one classic treat that instantly brings on comfort and nostalgia, it has to be homemade Oatmeal Raisin Cookies. With their perfectly chewy centers, plump bursts of raisins, cozy cinnamon aroma, and gentle crunch from oats (plus walnuts, if you’re into that), these cookies truly hit all the right notes. Whether you’re looking for a reliable bake sale staple, an after-school snack, or just a joyful treat with your coffee or tea, these Oatmeal Raisin Cookies will absolutely win you over!
Ingredients You’ll Need
There’s nothing complicated about these ingredients, yet each one packs so much character into every bite. The key is in their simplicity: every element brings something purposeful to the final Oatmeal Raisin Cookies, from sweet depth to irresistible texture and that signature golden hue.
- 1 cup unsalted butter (softened): Use at room temperature for cookies that are rich, tender, and easy to mix.
- 1 cup packed brown sugar: Adds a deep, caramel-like sweetness and gives the cookies that beloved chewiness.
- 1/2 cup granulated sugar: Balances out the brown sugar and provides structure for the cookies’ iconic texture.
- 2 large eggs: Bind all the ingredients together and add moisture for a soft, cohesive crumb.
- 1 teaspoon vanilla extract: Infuses the dough with warm, inviting flavor that pairs perfectly with oats and raisins.
- 1 1/2 cups all-purpose flour: Forms the sturdy base, creating the perfect cookie texture without being dense.
- 1 teaspoon baking soda: Lifts the cookies, making them delightfully tender rather than flat.
- 1 teaspoon ground cinnamon: Adds a signature cozy spice that infuses each bite with warmth.
- 1/2 teaspoon salt: An essential flavor enhancer that balances out all the sweetness and brings the other flavors forward.
- 3 cups old-fashioned rolled oats: The heart of classic Oatmeal Raisin Cookies, bringing incredible chew and hearty texture.
- 1 cup raisins: Juicy, sweet bursts tucked into every bite—try soaking them for maximum plumpness.
- 1/2 cup chopped walnuts (optional): Adds a satisfying crunch and nutty depth; feel free to skip or sub in your favorite add-in.
How to Make Oatmeal Raisin Cookies
Step 1: Prep Your Oven and Pans
Start things off by preheating your oven to 350°F (175°C) so it’s perfectly hot and ready when your dough is mixed. Line your baking sheets with parchment paper to keep everything nonstick and make cleanup a breeze—nothing should come between you and cookie bliss!
Step 2: Cream the Butter and Sugars
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar. This step is where you whip in air for that light, tender texture, so go until it’s pale and fluffy. Stand mixer or a handheld electric mixer both work great here, though good old-fashioned elbow grease does the trick, too.
Step 3: Add Eggs and Vanilla
Beat in the eggs one at a time, making sure each is fully mixed before adding the next. Splash in the vanilla extract, which unlocks that warm, inviting aroma synonymous with Oatmeal Raisin Cookies. Once everything is velvety and smooth, you’re ready to move on.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. This helps spread the cinnamon’s flavor evenly and ensures your leavening is distributed just right. Mixing the dries first saves you from overworking the dough later, keeping the cookies soft.
Step 5: Mix Wet and Dry Ingredients
Gradually add the dry ingredients to the butter mixture. Stir until just combined—don’t overmix, or you might lose that lovely, tender crumb. The dough should look cohesive but still soft and a little sticky.
Step 6: Stir in Oats, Raisins, and Walnuts
The home stretch! Fold in the oats and raisins (and walnuts, if you’re feeling extra generous) until everything is beautifully distributed. If you want extra-plump raisins, soak them in warm water for ten minutes first and drain before adding—they’ll be sweet little gems in every bite.
Step 7: Shape and Bake
Drop rounded tablespoons of dough onto your prepared baking sheets, leaving about two inches of space in between so your Oatmeal Raisin Cookies don’t run into each other. Bake for 10 to 12 minutes: keep an eye on the edges for that lovely golden color while leaving the centers just set for maximum chewiness.
Step 8: Cool and Enjoy
Let the cookies rest on the baking sheet for five minutes—they’ll finish setting up and slide easily onto a wire rack. Once cool, get ready for big smiles and happy bites all around!
How to Serve Oatmeal Raisin Cookies
Garnishes
For an extra-special touch, dust the tops with a little cinnamon sugar right as they come out of the oven. You can also drizzle a thin glaze of powdered sugar and milk if you want a bakery-style look. A sprinkle of flaky sea salt adds unexpected magic!
Side Dishes
Nothing beats the classic combination: serve Oatmeal Raisin Cookies with a tall glass of cold milk. For adults, they pair beautifully with coffee or spiced chai. If you’re serving at a party, a bowl of vanilla ice cream creates a dreamy dessert sandwich when tucked between two warm cookies.
Creative Ways to Present
Turn your cookies into an easy gift by wrapping stacks in bakery paper and tying them with twine. You can also make them bite-sized for cookie trays or crush them over a bowl of vanilla yogurt and fruit for an elevated snack. For dramatic effect, serve on a rustic wooden board piled high—it’s impossible to resist grabbing one (or three)!
Make Ahead and Storage
Storing Leftovers
Store leftover Oatmeal Raisin Cookies in an airtight container at room temperature. They’ll stay soft and fresh for up to five days. For best texture, separate each layer with wax or parchment paper to prevent sticking.
Freezing
To freeze, lay the cooled cookies in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag or container. They’ll taste fresh-from-the-oven for up to three months! You can also freeze unbaked dough balls and bake straight from the freezer, just add a minute or two to the bake time.
Reheating
Warm cookies are pure comfort. To recapture that just-baked magic, pop a cookie or two in the microwave for 10-15 seconds, or refresh in a 300°F oven for 3-5 minutes. The oats and raisins will become wonderfully soft and fragrant again.
FAQs
Can I use quick oats instead of old-fashioned oats?
Quick oats will work in a pinch, but your Oatmeal Raisin Cookies will have a softer, less chewy texture. Old-fashioned rolled oats are best for that hearty bite and classic look.
How do I keep my Oatmeal Raisin Cookies extra soft?
Slightly underbake the cookies and let them finish setting as they cool. You can also store them with a slice of bread in the container—the bread helps maintain their moisture.
What if I want to leave out the nuts or add chocolate chips?
Absolutely! Walnuts are optional, and you can swap in chocolate chips, dried cranberries, or even white chocolate if you want to put your own spin on these classic Oatmeal Raisin Cookies.
Why did my cookies turn out flat?
Flat cookies often result from over-softened butter or overmixing the dough. Make sure your butter is just softened (not melted), and mix the ingredients just until combined. Chilling the dough before baking also helps the cookies keep their shape.
Can I make the dough ahead of time?
Yes, you can mix the dough and refrigerate it for up to 48 hours before baking. Let it come slightly to room temperature for easier scooping. Chilled dough also produces cookies with a richer flavor and thicker structure.
Final Thoughts
I truly hope you give these Oatmeal Raisin Cookies a try—they really are a comforting classic worth sharing with everyone you love. From the scent in your kitchen to the last chewy bite, baking these cookies is its own kind of joy. Happy baking!
Print
Oatmeal Raisin Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Oatmeal Raisin Cookies are chewy, soft, and packed with wholesome oats, sweet raisins, and a hint of cinnamon. Perfect for a delightful treat any time of day!
Ingredients
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup unsalted butter (softened)
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Mix-ins:
- 3 cups old-fashioned rolled oats
- 1 cup raisins
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream Butter and Sugars: In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add to the wet ingredients and mix until just combined.
- Stir in Mix-Ins: Stir in the oats, raisins, and walnuts if using.
- Bake: Drop rounded tablespoons of dough onto the prepared baking sheets. Bake for 10–12 minutes until golden. Cool on the baking sheet before transferring to a wire rack.
Notes
- For softer cookies, slightly underbake and let them finish setting as they cool.
- Soak raisins in warm water for 10 minutes before adding for extra plumpness.
- Try substituting chocolate chips or dried cranberries for a flavor variation.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 14 g
- Sodium: 105 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 30 mg
