Chewy, cinnamon-spiced cookies loaded with oats and plump raisins
Oatmeal Raisin Cookies
Prep Time
15 min
Cook Time
12 min
Total Time
45 min
Servings
24
24 cookies
Difficulty
Easy
Cost
Budget
$
Oatmeal Raisin Cookies
Chewy, cinnamon-spiced cookies loaded with oats and plump raisins
★4.5(15)
Thick, chewy oatmeal cookies with warm cinnamon, brown sugar, and plump raisins. A comforting classic that is anything but ordinary.
15m
Prep Time
12m
Cook Time
45m
Total Time
24
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Oatmeal raisin cookies deserve more respect. When done right, they are thick, chewy, loaded with warm cinnamon flavor, and studded with plump, juicy raisins. This recipe produces bakery-style cookies with a golden exterior and a soft, chewy center that stays that way for days.
The key is using a high ratio of brown sugar to white, which keeps them moist and chewy. Old-fashioned rolled oats give them their signature hearty texture, while a generous amount of cinnamon and a touch of nutmeg make them irresistibly aromatic.
These cookies are perfect with a glass of cold milk, packed into lunchboxes, or gifted to anyone who appreciates a classic done well.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup packed dark brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 3 cups old-fashioned rolled oats
- 1 1/2 cups raisins
Instructions
- 1
Beat butter and both sugars until light and fluffy, about 3 minutes.
- 2
Add eggs one at a time, then vanilla, beating until combined.
- 3
Whisk flour, baking soda, cinnamon, nutmeg, and salt. Add to butter mixture, mixing on low until just combined.
- 4
Fold in oats and raisins.
- 5
Cover and refrigerate dough for at least 30 minutes (or up to 48 hours).
- 6
Preheat oven to 350°F (175°C). Scoop dough into 2-tablespoon balls and place on parchment-lined baking sheets, 2 inches apart.
- 7
Bake for 10-12 minutes, until the edges are golden but the centers look slightly underdone.
- 8
Cool on baking sheet for 5 minutes before transferring to a wire rack.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Serve with a scoop of vanilla ice cream or a dollop of whipped cream
Dust with powdered sugar or drizzle with chocolate sauce before serving
Substitutions
RaisinsDried cranberries
Adds a tart twist to the classic
Dark brown sugarLight brown sugar
Slightly less molasses flavor but works fine
All-purpose flourWhite whole wheat flour
Adds subtle nuttiness and extra fiber
Tips & Storage
Pro Tips
Soak raisins in warm water for 10 minutes and drain for extra plump, juicy raisins.
Old-fashioned oats are essential — quick oats make a mushy cookie.
Chilling the dough prevents excessive spreading and deepens flavors.
Add 1/2 cup chopped walnuts for a nutty variation.
Storage
Store in an airtight container at room temperature for up to 5 days.
Reheating
Most baked goods are best at room temperature. If frozen, thaw in the refrigerator overnight then bring to room temperature. Some items benefit from a brief warm-up in a 300°F oven for 5 minutes.
Nutrition Facts
Per serving (1 cookie) · 24 servings
Calories180
LowModerateHigh
A light, low-calorie option · based on a 2,000 cal daily diet
Protein3g
Carbohydrates27g
Fat7g
Fiber2g
Sugar14g
Sodium95mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use quick oats?
- Old-fashioned rolled oats are strongly recommended. Quick oats will make the cookies too soft and mushy.
- Can I add chocolate chips instead of raisins?
- Yes. Use 1 1/2 cups chocolate chips for oatmeal chocolate chip cookies.
- Why are my cookies flat?
- Make sure to chill the dough and that your baking soda is fresh (not expired).
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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