Oatmeal Raisin Cookies
Oatmeal Raisin Cookies recipe – perfect texture, soft, full of oats, raisins, and nuts. These are the best oatmeal raisin cookies and will surely be your new tried and true oatmeal cookie recipe. It’s a great recipe for old-fashioned oatmeal-raisin cookies with a little cinnamon and raisins.
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OATMEAL RAISIN COOKIES RECIPE
I’ve been searching for the perfect chewy oatmeal raisin cookie recipe but every one I tried was either too flat or too cakey. I wanted a soft, a little chewy oatmeal cookies.
After trying probably four recipes I started thinking of my tried and true favorite chewy chocolate chip cookie and thinking about how perfectly chewy it was because of the melted butter in the dough.
So I started with the base of that dough and after several adjustments on raisins, cinnamon, and oatmeal I came up with this. This is a keeper!
INGREDIENTS IN OATMEAL RAISIN COOKIES
- Butter – real butter makes these delicious.
- Sugar – we use both brown sugar and white sugar here.
- Oats – believe it or not you want to use less oats rather than more oats in a cookie. This yields a chewier cookie. We use old-fashioned rolled oats here not quick oats or instant oats.
- Nuts – you can use pecans or walnuts in these or leave them out completely.
- Raisins – add that sweetness. See tips below on soaking raisins.
- Large Eggs – we use one egg and one egg yolk. This yields a chewy cookie.
- Cinnamon – adds some spice.
- Baking Soda – helps the cookies rise.
- Flour – helps hold the cookie together.
- Vanilla – always use pure vanilla extract.
- Salt – brings out all of the flavors.
HOW TO MAKE OATMEAL RAISIN COOKIES
Instructions
- Preheat the oven to 325 degrees. Line cookie sheets with parchment paper.
- Melt butter and let cool slightly.
- Mix flour, baking soda and salt; set aside.
- In a large bowl, cream together the melted butter, brown sugar and granulated sugar until well blended with an electric mixer. Beat in the ground cinnamon, vanilla, egg, and egg yolk for 2-3 minutes until light and creamy. Stir the dry ingredients into the wet ingredients until just blended. Add the oats, nuts, and raisins. Mix on medium speed until just blended.
- Scoop 1/4 cup balls of cookie dough using a cookie scoop onto the prepared baking sheet and bake for 14-16 minutes. Do not overbake. The edges should look brown and the centers still slightly soft. Let the cookies rest on the cookie sheet for a couple of minutes before transferring to a wire rack to cool. Store cookies in an airtight container at room temperature.
TIPS FOR THIS RECIPE
- Make sure you are measuring your flour correctly. Don’t scoop your measuring cup directly into the four as this compacts the flour adding too much flour. Spoon the flour into the measuring cup.
- Melted butter gives the cookies their chewy texture.
- Use parchment paper. It makes your cookies turn out so much better!
- Do not overbake! Cookies will continue to bake as they cool on the baking sheet.
- Each cookie is 1/4 cup. It’s a big cookie and it’s delicious. If you want to make a smaller version, feel free. Just make sure to bake it for less time.
SHOULD I SOAK MY RAISINS?
Although this is not necessary, some bakers believe that you should always soak your raisins in warm water before using them in a recipe so that you have plump raisins. Raisins are dried and will pull moisture from your cookies when baking. If you soak them your cookies will be more moist. Make sure you dry them well after soaking.
OTHER CLASSIC COOKIE RECIPES:
- Soft Chocolate Chip Cookies
- The Best Snickerdoodle
- Oatmeal Cream Pies
- Almond Cookies
- Monster Cookies
- No-Bake Cookies
- Classic Sugar Cookies
- Peanut Butter Cup Cookies
- S’mores Cookies
- Salty Brown Butter Chocolate Chip Cookies
- Soft Sugar Cookies
- Sprinkle Cookies
Oatmeal Raisin Cookies
This Oatmeal Raisin Cookies recipe will surely be your new tried and true oatmeal cookie recipe. It's a good thick old-fashioned cookie with a little cinnamon and raisins.
Ingredients
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, melted (1½ sticks)
- 1 cup packed brown sugar
- ½ cup white sugar
- 1 teaspoon cinnamon
- 1 tablespoon pure vanilla extract
- 1 egg
- 1 egg yolk
- 1 ½ cups old-fashioned oats
- 1 heaping cup raisins
- ½ cup chopped walnuts or pecans, (optional)
Instructions
- Preheat the oven to 325 degrees. Line cookie sheets with parchment paper. Your cookies turn out so much better with parchment paper. Believe me! Buy some!
- Melt butter and let cool slightly.
- Mix flour, baking soda and salt; set aside. (See Note on the proper way to measure flour)
- In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the cinnamon, vanilla, egg, and egg yolk for 2-3 minutes until light and creamy. Mix in the flour mixture until just blended. Add the oats, nuts, and raisins. Mix until just blended.
- Place 1/4 cup balls of dough onto parchment lined cookie sheet and bake for 14-16 minutes. Do not overbake. You can also do smaller cookies just bake for less time. Remember I'm at sea level so if you aren't you may need longer. The edges should look brown and the centers still slightly soft. Let the cookies rest on the cookie sheet for a couple of minutes before transferring to a cooling rack.
Video
Notes
Source: The Girl Who Ate Everything
Make sure when you measure your flour that you do NOT pack it into the measuring cups. The proper way is to spoon the flour into your measuring cup. This can make the difference between a fluffy and chewy cookie.
Serving: 1grams
I think the issue with flour comes from people not knowing that “1 cup” is a different measurement depending on where you are from, semi arbitrary. This is why weight is much more accurate for baking.
You’re absolutely right. 1 cup of flour should weigh 4.5 oz or 125 grams.
I just made these and they are DELICIOUS! I couldn’t stop eating the dough while the first batch was baking. I will be making these again! Thanks for the recipe.
You’re welcome!
Made these cookies last night – HUGE HIT! My husband loved them, and I did too. They had a nice thick texture, perfectly chewy and not too crisp. I had to bake them about 5 minutes extra, but I’ll be making these as my “go to” recipe. Thanks so much!! 🙂
Cheryl,
I’m so happy you liked them!
My husband is the hardest person to please when it comes to cookies. He is so picky it drives me crazy. I have tried hundreds of recipes over the past twenty years. I made these and finally; he LOVES them!! He (and everyone else in the house) had nothing but praise for these cookies. They are big, chewy and not too sweet. Thanks so much for sharing this wonderful recipe. They will be my go to recipe for oatmeal cookies from now on!
Yay!! You made my day…
Didn’t work for me.. Like a tea biscuit and didn’t flaten out . Very. disappointed and waste of ingredients !
My husband LOVES oatmeal raisin so I plan on making them tonight.
I made these cookies the other day and they are DELICIOUS! Thanks so much for the recipe!
Thank you for your feedback!
Overall good flavor but came out looking absolutely nothing like the picture above. I followed the recipe to a t and had very fluffy cookies. I am kind of dissapointed but they still taste pretty good!
Savannah,
Did you pack your flour or spoon it into the measuring cups. Too much flour will definitely make a fluffier cookie.
I made these cookies yesterday and they have vanished. THE BEST!!! Sooo delicious, soft & chewy, and the size of a saucer. Love them! Gotta make more…….now.
Thank you for sharing the best oatmeal raisin cookie recipe out there. PERFECT!!!!
Very yummy cookie! Although I am so thankful for the reviews posted here because I was ready to end my cookie baking adventure. Mine also did not spread out and I had to bake them a bit longer.
I just made your chewy oatmeal cookies, and they turned out great! Thank you. I had a recipe that I loved for a long time, but lately when I make them, they have been turning out too greasy and flat. These were perfect! I’m going to try your chocolate chip recipe next. Thanks!!!
Ok, I have to admit, that as a pro chef of 20 years, I am a huge skeptic of online recipes, especially baking. However, on a whim my pregnant wife asked me for oatmeal cookies. So after a brief but thorough review of all the usual suspects, I opted for the self-claimed eat-all girl recipe (only because I also use the melted butter creaming trick).
Consider yourself tested & approved, as I have saved this recipe to replace the predecessor, probably taken from a corporate faction that shouldn’t be supplying recipes anymore.
Bravo! What else do you have?
Christian
Yeah, I’m so glad you approve. I hope you find more recipes you love.
How many cookies did you get?
about 2 dozen.
You said it made two dozen, did you use a teaspoon or cookie scoop to measure out dough
I use a cookie scoop that’s about 2 tablespoons
I just pulled the first batch from the oven and poured myself a big glass of ice cold milk… They’re delicious, exactly the soft, chewy consistency I was looking for! Thank you!!
I have been making these cookies for about a year now. My family LOVES them. Especially, my picky husband. Great recipe and website.
I made these last night and they are amazing…they are so chewy and perfect flavor! Thank you Christy for sharing.
These unfortunately didn’t work out for me. I was careful to follow the recipe exactly and my dough was crumbly and didn’t hold together well. The batches never flattened out and stayed puffy while baking. I used Quaker old fashioned oats. Not sure what went wrong. Results were not as pictured here. Huge disappointment and waste of ingredients 🙁
Nicole,
I’m so sorry. The dough should definitely not be crumbly. I’m not sure what went wrong.
Lovely cookies, my family enjoys them, however, I am chiming in on the fluffy comments. Are you sure baking soda is the right leavener? All my other recipes call for baking powder. I almost changed it this batch, but thought I should just follow the recipe! I am experiencing the “fluffy” others have commented about, where as they should have melted down a bit while baking, they rose.
Yes. Baking soda is a leavener and baking powder makes them rise. I’m not sure why yours are fluffy???
Adding my echo for the thick/puffy results, unfortunately. :-/
Did you use quick oats?
Just made these this morning. Mine turned out puffy, too. They’re tasty but just not the texture I expected. I used old fashioned oats. The only changes I made were to reduce the cinnamon and slightly reduce the sugar. Anyway, thanks for the recipe…I think one could do a lot of different cookies with it.
Ok me too
Hi!!!
I have been making these cookies of yours and I would say it’s the recipe that actually made my entire family go “Mmmmm mmmmm mmmm!” LOL! I am glad I found your site
Thank you for generously sharing! More power to you.
I followed your recipe exactly and the dough was super crumbly and dry. I tried forming balls but they were not sticking together, just falling apart. I added the other egg white and they stuck together after that. I flattened them with a spoon so they would be flat. I really like the texture they came out nice and chewy. They do not taste sweet enough though. I wonder what I did wrong?
Shoot! I have no idea. The dough should not be that dry. Did you use large eggs?
I modified this recipe for my ultra running friends by adding some extra bulk: 1 cup unsweetened coconut flakes and 1 cup carob chips. I also toasted the walnuts beforehand and omitted the raisins. I had to bake these suckers for the entire 16 min and then let them sit on the pan for another 2 minutes before moving to a cooling rack but man-o-man are they worth the wait!! I think that my running friends are going to love these during their three day run around Mt. Rainier!!! Thank you for a great recipe!
These are so yummy. I have made them twice and they are gone in an instant. We aren’t raisin folk so I sub milk chocolate chips – Delish!
OMG ~ LOVE LOVE LOVE this recipe!
I too have always yearned for that perfect chewy oatmeal raisin cookie!
Finders keepers! Made these today! This recipe is a keeper!
I thought twice about the tbsp of vanilla (thought it a typo) but they are wonderful with it!
Only bake 12 minutes in a convection oven.
These cookies tasted very good but did not spread at all when baking. The recipe calls for balls of dough so I ended up with cooked, spherical cookies. I followed the recipe precisely but my cookies look nothing like your picture! They are yummy though.
I made these for the first time and they were delicious! I’m not a huge fan of raisins so I used chocolate chips instead but otherwise kept things the same. The cookies were chewy and the flavor was great. I wouldn’t call them “fluffy” as other commenters complained but I didn’t want a flat cookie anyway.
I’ve Literally Made These 3 Times In The Last 3 Weeks! My Husband And Son Absolutely Go Crazy For Them!!
Great Recipe!
(Sorry My Phone is Capitalizing EveRy Word Lol)
I don’t like oatmeal raisin cookikes but this recipe is absolutely amazing and delicious. The only thing different that I did was soak my raisins in warm water and vanilla for about 30 mins. Plumps them up and makes them nice and juicy
WOW! These are definitely a keeper. I think they taste a lot like the Oatmeal Raisin Cookies at Subway (my fave) only without the over-sweet taste. LOVE THEM, and I’ll be making them often now! The only thing I did differently was add about a 1/2 c. extra raisins. Thanks for the recipe!
I too have been searching forever for the perfect CHEWY oatmeal cookie and an continually disappointed! But not any more! This IS the perfect Oatmeal cookie! Which would make absolute sense since you derived it from your chocolate chip cookie recipe, which is my favorite also. You are brilliant! Thank you so much!!!!!
I just made these they were terrific. I think that maybe instead of using a 1/4 cup to scoop them out use a big spoon.
My stepdaughter and I tried this recipe last night, only we wanted really bug cookies so we used an ice cream scoop to put the dough on the cookie sheets. The first batch came out beautiful after cooking at the normal oven temp for an extra six minutes. They were on the middle rack so they were closer to the element. They came out soft and chewy in the middle and somewhat crunchy on the outside, and nicely toasted. The other batch, which was on the top rack, seemed never to get done. When I finally pulled them out more than 10 minutes sfter they should have been done, they were not as toasted looking but much crunchier throughout – definitely not as good.
Based on that I would recommend to anyone that wants to make them big, to start by cooking 6 mins ast the recommended time, then pull one cookie out and wait a minute to see how crunchy it gets, then if it’s crunchy enough and cooked through, pull them all out.
Not a fan! I am searching for the perfect cookie recipe and this is not it. I followed the recipe exactly and they came out like little tea biscuits. Nothing like the picture. I want a cookie that is flat and chewy. Sorry but I will have to keep looking
Tea biscuits? Shoot. They are nothing like that. Were they really thick? If your butter is melted they should be thinner than that.
This recipe is great. I have been craving some oatmeal raisin cookies all day so I decided to try this recipe. Just what I needed. The only thing I did different was I used candied walnuts instead of regular. Even better! I will be sharing this with family and make some for Christmas! Thank you!
I baked as the directions said using a 1/4 cup scoop. These are HUGE and kind of biscuit looking, not flat like the picture. They smell great and the dough is delicious, just concerned about the size. I’m also pretty sure they’re not done in the center. Did I do something wrong?
Did you use quick oats or old fashioned? If you used quick oats I could see that happening….
I have made these a million times… Everyone loves them!!!! I have substituted the raisins for cranberries though. I have also done it with cherries and chocolate chips… Doesn’t matter what i put in they are moist and delicious!! Thanks again!!!
@Anonymous,
Thank you for leaving a comment and I’m so glad you liked them.
This was the best oatmeal cookie recipe they turned out perfect! I love cloves , so I added more cinnamon and 1/2 tsp cloves, turned out fantastic! I usually never leave comments but If you read this I fully recommend this recipe!
What I like to do is combine the eggs and vanilla in a small bowl and soak the raisins in that for an hour or two, then you mix together the rest of the ingredients. It makes the raisins so moist and delicious!
@LawGirl,
Yes, I think they will still be moist with chocolate chips.
Going to make these for a group of youth traveling 24 hours on a mission trip. They don’t like raisins. If I omit and add chocolate chips do you think they will still be moist?
These cookies are amazing! Using a choclate chip cookie base is GENIUS. I’ve never had more delicious oatmeal cookies! Bravo Madam!
@Crystal Ann,
So glad you loved them!
This recipe was just what I wanted. I did add 1/4 tsp of ground cloves and 1/4 tsp of nutmeg though. I can’t wait till they are out of the oven because my kitchen smells amazing.
These have become our favourite recipe. My oven is terrible and doesn’t keep a steady temperature, yet these always turn out great…albeit with burnt bottoms at times. I live in a very dry desert climate and usually add a bit more melted butter over the oats at the end, and I work it in with my hands. Parchment paper makes the world of difference for spread-ability.
These turned out awesome, I added chocolate chips to them as well I filled my cookie jar and it was empty in no time! Thanks for this recipe will be making it a ton!
These were amazing! Normally, when i web surf for a cookie recipe, the person always makes it wayy too sweet but these were perfect!
These look delicious! I really want to make my boyfriend some OR cookies as a valentines treat as they’re his favourite, so I can’t wait to try this recipe!
Made these tonight and followed the recipe. They didn’t disappoint….they are as delicious and chewy as promised. A definite keeper! Thanks for sharing.
These were a little disappointing. I love chewy oatmeal cookies, but these turned out fluffy like all the rest I have tried, even though I followed the recipe to a T. After the first dozen came out fluffy, I flattened the 2nd dozen with a glass. These came out slightly better, but still not quite perfect. I added a tsp of corn syrup to the final dozen, these actually came out much better. My recommendation, add 2T corn syrup when mixing butter and sugars. Otherwise, flavor was really nice!
Same here! I always turn my cookies halfway through baking time. When they were halfway done I noticed they were not flattening so I used a spoon to flatten them and they look nicer now. I’ll try the corn syrup.
Mine were the same but the next day they were perfect once they had set, I got lots of compliments give it another try sometime! I thought the same thing until the next day!
Hai thanks for the lovely Photo… i made it last night, really yummy..
1 wrote this cookies in my blog…http//:aucoindemacuisine.wordpress.com fantastic cookies !
I made these exactly as written and they were perfect! This one is going in my recipe box. Thank you!
Awesome recipe!
I added a pinch of nutmeg to bring out the oat flavor a bit more. Other additions: 2 tablespoons of peanut butter, 1 ripe banana and then once they were portioned out on the sheet pan, I sprinkled the tops with panko bread crumb and a subtle misting of spray oil. The bananas helped the cookies retain moisture because I didn’t have raisins. The panko bread crumbs helped the outside crisp up to offset thec chewy interior. Bingo
I love this recipe, I use a very similar recipe trying to be figure conscious, I wrote about it on my blog definingkay.blogspot.com.
I love oatmeal cookies. They make you feel like your still eating healthy and satisfying cravings all at the same time!
“Chewy” is essential in oatmeal cookies and these look fantastic.
THESE WERE DELICIOUS. I don’t usually like oatmeal raisin cookies but I have eaten about 12 of them (:
I made them today! You should say, don’t over bake, you’ll have granola bars. LOL The first set turned out amazing. The second – well I got distracted and yes, they’re…crisp. Best OR cookie ever, will use from now on!
Trying these tonight. Wanting really good oatmeal cookies…hope they turn out!
i am searching for the PERFECT chewy oatmeal raisin cookie- i will be trying these today 🙂
This looks like an awesome recipe. I’m so excited to try it to give as a gift!
Delicious! I also had to bake about 6 minutes longer but they were still very chewy. Great recipe!
These are delicious!!
I just made these a little bit ago and loved it! They are not only chewy but have a creamy texture…they are simply divine! 😀 Thanks for sharing these!
i made these tonight and had to bake them for about 10 minutes longer than the recipe called for–worried maybe ive messed up somewhere along the line–haha i havent tried one yet, but they sure smell awesome!!
Great recipe! Perfect chewy texture 🙂 I also added some dark chocolate chips
Christy – I just had to report back to you – I made these cookies for my dad for Father’s Day, and also served them at our BBQ yesterday. Everyone loved them. My dad even commented as he was leaving that the container of cookies I gave him would probably be empty by the time he got home! 🙂 Thanks for the wonderful recipe!
I actually made these last night! I substituted chocolate chips for the raisins and they are delicious. Perfect consistency… just like you said.
DO you have the link for the original chocolate chip cookie recipe on allrecipes?
Oh good I’m glad you liked them!
My husband made these for us last night and they are REALLY good. And still good the next day. thanks for the recipe!
Thank you, Christy – this was exactly the recipe I was looking for! The cookies (or ‘biscuits’, as we say in New Zealand) are delicious. I added a handful of dark chocolate chips to the mixture, too – a little extra naughtiness is nice and the friend I’m making them for has a soft spot for chocolate!
Claire
Thank you, Christy – this was exactly the recipe I was looking for! The cookies (or ‘biscuits’, as we say in New Zealand) are delicious. I added a handful of dark chocolate chips to the mixture, too – a little extra naughtiness is nice and the friend I’m making them for has a soft spot for chocolate!
Claire
Hey, chocolate chips are vegan and healthy-heart food. Nothing naughty about that!
Cookies look so delicious, I love the combo 🙂
Love your picture of the cookie! These sound delish-I love oatmeal raisin cookies-my fav!:)
That is a beautiful oatmeal cookie….we love them chewy here too. I can’t wait to try your recipe.
I’m so glad you posted this! It’s the perfect timing! I bought a bag of dried cherries at Costco and thought it would be good to make oatmeal cookies with cherries and dark chocolate chips.
Chewy oatmeal cookies are the best!
There is nothing better than a good oatmeal raisin cookie. It’s like cozy sweats ~ they make you feel good!
What an awesome picture!!! I love my oatmeal cookies chewy, these sound perfect!
Love the photo. Love the cookie. Love the recipe. I’m bookmarking this haha.
bravo….those look amazing! way to be creative.
Oh, yum! Oatmeal raisin cookies are my favorite!
Are you sure it’s 1/4 cup ball ?? I cut it down a lot and have a bunch of balls in the oven . Totally not the pic !!!
Yes, you can make yours smaller if you want though.
Can I use margarine instead of. Utter. I just never have any butter on hand. Thanks.
Ooh. I have to say no to margarine. It just won’t melt like it needs to.
Butter is so much better, your cookies will be a hit.
I just noticed this too!! Had an OMG moment! That’s a big cookie. Hopefully mine aren’t overbaked since they’re normal cookie sized and they’ve already been in 12 minutes….. to late to turn back now!