Oatmeal Raisin Cookies

Oatmeal Raisin Cookies are the perfect mix of chewy, soft, and sweet—with hearty oats, juicy raisins, and warm cinnamon in every bite. These classic cookies have that homemade comfort I always crave, making them a staple in my baking rotation.

Why You’ll Love This Recipe

I love how these cookies manage to be both nostalgic and satisfying. The oats give them a chewy texture, while the raisins add just the right amount of natural sweetness. They’re not overly sugary, which makes them perfect for snacking any time of day. Whether I’m baking a batch for lunchboxes, potlucks, or just to have with a cup of coffee, they always hit the spot.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

unsalted butter, softened
brown sugar
granulated sugar
eggs
vanilla extract
all-purpose flour
baking soda
ground cinnamon
salt
old-fashioned rolled oats
raisins

directions

1. I preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.

2. In a large bowl, I cream together the butter, brown sugar, and granulated sugar until light and fluffy.

3. I add the eggs one at a time, mixing well after each, then stir in the vanilla.

4. In a separate bowl, I whisk together the flour, baking soda, cinnamon, and salt.

5. I gradually mix the dry ingredients into the wet ingredients until combined.

6. I fold in the oats and raisins until evenly distributed.

7. I scoop the dough onto the baking sheets, spacing each cookie about 2 inches apart.

8. I bake for 10–12 minutes, or until the edges are golden and the centers look set but still soft.

9. I let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Servings and timing

This recipe makes about 24 cookies. Prep time takes around 15 minutes, and baking time is about 10–12 minutes per batch.

Variations

Sometimes I add chopped walnuts or pecans for crunch. When I want a little extra indulgence, I mix in white chocolate chips or a touch of nutmeg. For a more wholesome version, I’ve swapped half the flour for whole wheat flour and added a tablespoon of flaxseed. I’ve also soaked the raisins in warm water or rum to make them extra plump.

storage/reheating

I store the cookies in an airtight container at room temperature for up to 5 days. They freeze well too—I let them cool completely, then freeze in layers with parchment paper for up to 2 months. To enjoy, I thaw at room temperature or warm briefly in the microwave for that fresh-baked feel.

FAQs

Can I use quick oats instead of rolled oats?

Yes, but the texture will be slightly softer. I prefer rolled oats for their chewiness, but quick oats work in a pinch.

How do I keep the cookies from getting dry?

I make sure not to overbake them—taking them out when the centers still look soft helps keep them moist and chewy.

Can I make these gluten-free?

Yes, I use a gluten-free 1:1 flour blend and certified gluten-free oats. The cookies still come out delicious.

Should I chill the dough before baking?

It’s not necessary, but I sometimes chill the dough for 30 minutes if I want thicker cookies with less spread.

Can I substitute raisins with something else?

Absolutely. I’ve used dried cranberries, chopped dates, or chocolate chips instead—they all work beautifully.

Conclusion

Oatmeal Raisin Cookies are one of those classic treats that never go out of style. I love how easy they are to whip up, how forgiving the recipe is, and how satisfying they are with every bite. Whether I’m baking a quick batch for the week or sharing with friends, these cookies always bring that cozy, homemade vibe I love.