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.
OATMEAL RAISIN COOKIES
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.
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
- 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 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 on medium speed until just blended.
- Scoop 1/4 cup balls of dough using an ice cream 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 cooling rack.
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 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
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.
Love the recipe but you do not include the calories. Do you know what they are? Thank you
I love this recipe! I’ve been making them all fall. I make them with gluten free flour and gluten free oats (1:1) and they come out perfectly. Thanks so much!
You are welcome!
Do you need to or can you refrigerate prior to baking or does that defeat the melting of the butter for texture?
Yes you can refrigerate. It doesn’t affect the texture.
This is an excellent recipe. This recipe, like my favorite chocolate chip cookie recipe, starts with melted butter (as opposed to softened) and it seems that mixing the sugars in forms a caramel like base. Thanks for adding this oatmeal raisin cookie to my short list!
You’re welcome!
They ARE the best! Not too sweet but chewy. I made them small but what’s the point? I just eat two instead of one! Next time I’ll try doubling the recipe so I have some for the freezer too. Thanks for the great recipe!
Glad you liked them.
What about high altitude? Do I need to make any changes since you said you’re at sea level?
Yes. Here’s a whole list of high altitude adjustments.
https://www.kingarthurbaking.com/learn/resources/high-altitude-baking
Could you use this recipe to make oatmeal cookie bars instead of the traditional cookie shape.
Of course! I love that idea
my mom loved this resipe ty for shareing it all my friends Love this resipe my thanks so much
You’re welcome!
I made these…thank you great recipe… they are the perfect oatmeal raisin cookie..I have been looking for… will be using this recipe from now on..😍😍
AW thanks!
I halved the recipe and they are amazing!
Hi,
If you make smaller cookies, how many minutes in the oven? I’m excited to try!
Can this dough be frozen and saved for a later date? If so, how long can I freeze it for?
Yes,I’ve found it’s best to freeze up to three months.
Do you need to put the batter in the fridge after mixing?
If you want the cookies extra thick yes but the recipe does not call for it.
THIS RECIPE IS AMAZING! SOFT AND CHEWY, TRUE OATMEAL COOKIE HEAVEN!
Thank you!
Not quite the recipe I wanted, but it was the recipe I needed. 😁 These were delicious. Thank you. I didn’t need to change a thing.
FINALLY! I have been looking for the perfect oatmeal raisin cookie.. FOUND!
Wonderful!
Should you cool the the cookie dough first?
You can. I’ve not waited though before and it was fine.