Oatmeal Raisin Cookies

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These Soft and Chewy Oatmeal Raisin Cookies are what childhood dreams are made of! Loaded with oats and raisins, this old fashioned cookie recipe is easy and makes the best cookies for dunking in milk.

If you’re looking for more classic cookie recipes, check out these shortbread cookies, chewy chocolate chip cookies, easy brown sugar cookies, and chocolate crinkle cookies!

Why You’ll Love These Oatmeal Raisin Cookies

With so many solid cookie recipes out there, competition for the title of “best oatmeal raisin cookies” is fierce. But let me make my case here. After making these cookies many, many times – and taste testing many other recipes – here’s what I love about this particular homemade cookie recipe.

• Soft yet crispy. This oatmeal raisin cookie recipe yields soft cookies that hold together perfectly when you bite into them, but they also have slightly crisp edges, giving you that satisfaction of crispy and chewy in one bite.
• Filled with sweetness. These cookies are full of flavor thanks to the combination of brown sugar, vanilla, and a dash of cinnamon.
• Crowd-pleaser. These cookies have the absolute perfect texture for dunking into milk! Kids and adults alike will adore them.

What You’ll Need

These oatmeal raisin cookies are made with simple, classic ingredients (if you’re looking for exact amounts, check out the recipe card below). Here’s what you’ll need to make these homemade cookies and fill your kitchen with that cozy aroma you’re craving:

• All purpose flour – The best way to get an accurate measurement for your flour is to use a scale. You can also use the spoon-and-sweep method.
• Quick cook oats – These help give the cookies their sought after chewiness, an old fashioned cookie classic!
• Baking soda – Helps give your cookies a little bit of lift.
• Unsalted butter – Make sure you have softened it to room temp so that it can be evenly mixed into your cookie dough.
• Light brown sugar + granulated sugar – The brown sugar gives these cookies an irresistible caramel undertone. It also helps make them extra soft and chewy.
• Eggs – To bind all of the ingredients together and add moisture.
• Ground cinnamon + vanilla extract – I love how cinnamon adds warm, comforting flavor to these cookies. When paired with vanilla, this classic baking combo packs a 1-2 punch.
• Salt – Feel free to use kosher salt, sea salt, table salt, whatever you like.
• Raisins – Just enough for the raisins to be studded through every bite of cookie.

How to Make Oatmeal Raisin Cookies

These old-fashioned cookies are a classic for a reason. Here’s how you make this easy oatmeal raisin cookies recipe:

• Mix your dry ingredients. Combine the flour, baking soda, cinnamon, and salt in a medium-sized bowl and set it aside.
• Cream the butter and sugars together. Beat the butter and sugars in a large bowl on medium speed until light in color and fluffy. You should be able to see the change in color and texture happen and know it’s ready.
• Add the eggs one at a time. Mix until well combined after each, then add the vanilla and mix again.
• Slowly add in the dry ingredients. Stir until the dough is just combined, and do not over-mix.
• Stir in the oats and raisins. The dough will be thick, but sticky.
• Shape the dough. Scooping 2 tablespoons of dough at a time, shape balls of cookie dough until all the cookie dough has been used. (The dough will stick to your hands a little as you roll it, but if it sticks a ton and is hard to work with, refrigerate the dough for about 20 minutes, then roll the balls.)
• Refrigerate the cookie dough for at least 2-3 hours or overnight. I think they are best if refrigerated overnight, but they are still very good if refrigerated for just 2-3 hours.
• Preheat the oven to 350°F (180°C). Then, line baking sheets with parchment paper or silicone baking mats.
• Remove the cookie dough from the fridge. Let it sit out for about an hour to come closer to room temperature. If the cookies are too cold, they won’t spread properly. Bake the cookies for 9-12 minutes or until the edges are lightly golden.
• Don’t overbake. The cookies will be a little puffy when you take them out of the oven but will fall a bit as they cool.
• Remove the cookies from the oven. Allow them to cool on baking sheets for 4-5 minutes before transferring them to a wire rack to cool completely.

Why Should I Chill the Cookie Dough?

While refrigerating the cookie dough is a bummer because it means both planning ahead and having to wait, it truly makes the best cookies here. Refrigeration gives everything in the dough a chance to come together and for the oatmeal to soak up some of the moisture in the cookie dough, which helps add to the chewiness (this part is the biggest!). Without refrigerating them, the cookies will actually spread more than they should, since the moisture hasn’t been soaked up by the oatmeal. Plus, the oatmeal will end up more dry and so will your cookie. That’s not what we want, so don’t skip the refrigerating. Overnight is best.

Tips for Success

Skim through these tips and tricks before you begin baking to ensure that the process goes as smoothly as possible!

• Be sure to measure your ingredients accurately. Cookies especially can turn out quite differently with little adjustments to ingredients. I recommend using a scale, if you can.
• Don’t skip the chill time. It really does make a difference and is the key to making sure your cookies don’t spread too much while baking.
• If your cookies aren’t spreading enough: It’s possible that you mis-measured an ingredient. The most common issue is using too much flour. Your cookie dough might also be a little cool, so you can let it warm up a bit.
• If your cookies are spreading too much: Try refrigerating them for 10 minutes. It’s possible that they are too warm. It could also be that you made cookies that are larger than specified in the recipe – larger cookie balls spread more. Also be sure that you don’t skip refrigerating the dough, otherwise they may spread too much.

How to Store Homemade Cookies

Store your cookies in an airtight container on the counter. They will keep for 4-5 days… but they probably will be gobbled up long before then!

Can I Freeze Oatmeal Raisin Cookies?

Yes! You can also freeze your oatmeal raisin cookies in an airtight container for up to 3 months, once they’ve cooled completely. Remember to let them thaw in the refrigerator before you enjoy them again!

More Classic Cookie Recipes

If you loved these oatmeal raisin cookies, be sure to try some more easy recipes, listed below, that everyone will love!

• Spritz Cookies
• Gingerbread Cookies
• Cake Mix Cookies
• The Best Sugar Cookies

Watch How This Oatmeal Raisin Cookies Recipe Is Made

Check out this step-by-step video to see how this oatmeal raisin cookie recipe comes together!

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