Oatmeal Raisin Cookies Recipe

Few treats evoke nostalgia like a batch of warm, chewy oatmeal raisin cookies. Bursting with juicy raisins, wholesome oats, and a gentle kiss of cinnamon, these cookies deliver comfort in every bite.

This perfected recipe balances chewy centers and crisp edges—and includes all the tricks for bakery-quality results, easy mix-ins, and make-ahead convenience.

Ingredients Checklist

Metric weights included for best results.
Have all ingredients at room temperature for easy mixing.

• 1 cup (227g) unsalted butter, softened

• 1 cup (200g) packed brown sugar (light or dark)

• ½ cup (100g) granulated sugar

• 2 large eggs, room temperature

• 1 tablespoon molasses (optional, for extra chew)

• 2 teaspoons vanilla extract

• 1 ½ cups (190g) all-purpose flour (or 50/50 with whole wheat flour)

• 1 teaspoon baking soda

• 1 ½ teaspoons ground cinnamon

• ½ teaspoon fine salt

• 3 cups (240g) old-fashioned rolled oats

• 1 ¼ cups (180g) raisins

• Optional: 1 cup (100g) toasted walnuts or pecans, chopped

Optional Swaps:

• Dried cranberries, cherries, or chopped dates for raisins

• 1 cup chocolate chips for half the raisins

• Gluten-free flour blend for all-purpose flour (add ¼ teaspoon xanthan gum if not included)

• For egg-free: Use 2 flax eggs (2 tbsp ground flax + 5 tbsp water, mixed and rested 5 min)

Step-by-Step Instructions

1. Prep & Soak Raisins:
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
Place raisins in a bowl, cover with hot water, and let soak while you prepare the dough. (Soaking ensures plump, juicy raisins and prevents dry cookies.)

2. Cream Butter & Sugars:
In a large bowl, beat butter, brown sugar, and granulated sugar until pale and fluffy (2–3 minutes).
Add eggs one at a time, mixing well. Beat in molasses and vanilla.

3. Combine Dry Ingredients:
In a separate bowl, whisk together flour, baking soda, cinnamon, and salt.

4. Mix Dough:
Add dry ingredients to wet and mix just until combined.
Drain raisins well, then fold in oats and raisins (and nuts or other mix-ins, if using) with a spatula.

5. Chill (Optional for Best Texture):
For thick, chewy cookies, chill dough at least 30 minutes (or up to 48 hours, covered).
If you’re short on time, bake right away—they’ll still be delicious!

6. Portion & Bake:
Scoop dough into 1½-tablespoon balls (use a medium cookie scoop) and space 2 inches apart on prepared baking sheets.
For bakery-style cookies, gently press tops to flatten slightly and add a few extra raisins or oats.

7. Bake:
Bake 10–12 minutes, rotating sheets halfway, until edges are golden and centers look just set (they’ll finish setting as they cool).

8. Cool:
Let cookies cool 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.
Tip: For chewiest texture, store a slice of bread in the cookie container.

Tips for Perfect Results

• Soak raisins for extra plumpness.

• Don’t overmix once flour is added—keeps cookies tender.

• Chilling dough improves flavor and shape, but isn’t strictly required.

• For extra thick cookies, bake dough cold from the fridge.

• Want softer cookies? Slightly underbake and let them cool on the pan.

Serving Suggestions

• Enjoy warm with a cold glass of milk or your favorite coffee.

• Turn into ice cream sandwiches—just add a scoop of vanilla or cinnamon ice cream.

• For dessert platters, pair with chocolate chip or peanut butter cookies for variety.

Storage & Make-Ahead

• Store cooled cookies in an airtight container up to 1 week at room temp.

• Freeze baked cookies up to 3 months. Thaw at room temp or warm in microwave for a “fresh-baked” taste.

• To freeze dough: Portion on a sheet tray, freeze until firm, then transfer balls to a zip bag. Bake from frozen (add 1–2 minutes to bake time).

Variations & Add-Ins

• Swap raisins for dried cranberries, cherries, or apricots for a tart twist.

• Add ½ cup shredded coconut for tropical flair.

• Mix in 1 cup chocolate or white chocolate chips.

• Stir in ½ teaspoon cardamom or nutmeg for spice.

• Add 2 tablespoons ground flaxseed for a fiber boost.

Final Thoughts

Oatmeal raisin cookies are the ultimate nostalgic treat—chewy, satisfying, and loaded with cozy cinnamon flavor.

With these pro tips, customizable add-ins, and easy freezer tricks, you’ll have bakery-worthy cookies for every craving. Bake a batch to share and watch them disappear!