Soft and chewy oatmeal raisin cookies are a timeless treat that taste just like Grandma’s. This easy recipe uses simple pantry staples, warm cinnamon, and plenty of plump raisins for the perfect homemade batch every time.
For even more easy cookies, try oatmeal cranberry cookies and these kitchen sink cookies, or check out our full collection of Dessert Recipes.
Table of Contents
Before You Get Started
- Use old fashioned rolled oats for the best chewy texture. Quick oats make the cookies softer and more cake like.
- Measure your flour by spooning it into the cup and leveling it off. Too much flour makes dry cookies.
- Chill the dough so your cookies stay thick, soft, and chewy.
How to Make Oatmeal Raisin Cookies
Step 1: Cream the Butter and Sugar
Start by beating the softened butter and brown sugar until fluffy. You want air in the dough because that is what gives you a soft center and a lift in your cookies. Scrape the bowl once or twice so everything blends evenly.
** Ingredient Note: I prefer salted butter for the extra flavor. If you prefer to start with unsalted butter, add an extra 1/4 teaspoon of salt to the dough.
Step 2: Add the Egg and Vanilla
Mix until the egg and vanilla extract are completely incorporated.
Step 3: Whisk the Dry Ingredients
In a separate bowl, whisk the flour, baking powder, baking soda, salt, and cinnamon. This keeps the spice and leavening evenly distributed so you do not end up with dense spots.
Step 4: Add Dry Ingredients to the Mixer
Turn the mixer to low speed and add the dry mixture just until the flour disappears.
** Pro Tip: Stop mixing the second there are no streaks of flour. Overmixing at this stage can lead to tough cookies, and we want these tender.
Step 5: Fold in the Oats and Raisins
Switch to a spatula and gently fold in the oats and raisins. This keeps the oats whole and the dough thick.
** Pro Tip: For extra plump raisins, soak them in warm water for about 5 minutes before adding them to the dough. Pat dry with paper towels.
Step 6: Chill the Dough
Cover the bowl and refrigerate the dough for at least one hour. This step keeps your cookies from spreading too much and gives you that perfect bakery style chew.
** Pro Tip: In a hurry? Pop the dough in the freezer for about 20 minutes instead of a full chill in the fridge.
Step 7: Scoop and Bake
Use a spring loaded scoop to portion the dough in round balls onto your baking sheet.
Bake in a 350°F oven until the edges are lightly golden and the centers still look soft, about 10-12 minutes. The cookies will continue setting as they cool on the pan.
Let them cool on the pan for about 3-5 minutes so they firm up a bit, and then transfer them to wire racks to finish cooling.
Variations
- Swap raisins for chocolate chips or white chocolate chips.
- Add chopped pecans or walnuts for extra crunch.
- Use dried cranberries or chopped dates instead of raisins.
- Stir in a little nutmeg or pumpkin pie spice for a fall twist.
- Make a half and half batch with raisins and chocolate chips.
Storage, Freezing & Make Ahead
Store leftover cookies in an airtight container at room temperature for up to 5 days.
Freeze baked cookies for up to 3 months. Thaw at room temperature.
Freeze unbaked dough balls on a sheet pan, then store in a freezer bag. Bake straight from the freezer and add one extra minute of bake time.
** Pro Tip: Make the dough 2 or 3 days ahead and keep it chilled. The flavors deepen and the cookies bake up even better.
These are the best oatmeal raisin cookies I have had! I followed the recipe exactly and they came out perfectly. Thank you for another great recipe!
– Donna
Frequently Asked Questions
Why are my oatmeal cookies flat?
The dough was not chilled long enough or the butter was too soft. Chill the dough longer next time.
Can I use quick oats?
You can, but the cookies will be softer and less chewy. Old fashioned oats give the classic texture most readers expect.
How do I keep the raisins soft?
Soak them in warm water for 5 minutes and dry thoroughly before adding to the dough.
Why are my cookies cakey?
Too much flour or over-mixing can make cakey cookies. Spoon and level the flour and mix gently.
Can I make oatmeal cookies without raisins?
Yes. You can replace the raisins with chocolate chips, nuts, or dried cranberries.
More Cookie Recipes to Try
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Oatmeal Raisin Cookies Recipe
Equipment
- Electric mixer or stand mixer
- baking sheet
Ingredients
- ½ cup salted butter, softened
- 1 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- 1 cup old-fashioned oats
- 1 cup raisins
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, cream butter and brown sugar at medium speed until fluffy (about 3-4 minutes), scraping the sides of the bowl periodically. Add egg and vanilla extract; beat well.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- While the mixer is on low speed, gradually add the flour mixture just until combined. Fold in the oats and raisins. Cover and refrigerate for 1-2 hours.
- Preheat the oven to 350°F. Line baking sheets with silicone mats or parchment paper.
- Using a 4-teaspoon spring-loaded scoop, drop dough onto prepared pans. Place the cookie dough about 2 inches apart.
- Bake until cookies are lightly browned, but still slightly soft, about 10-12 minutes. Let cool on the pans for 3-5 minutes. Remove from the pans and let cool completely on wire racks.
Notes
- Use old fashioned rolled oats for the best chewy texture.
- Light brown sugar keeps the cookies soft and flavorful.
- Chill the dough so the cookies stay thick and chewy.
- For plump raisins, soak them in warm water for 5 minutes.
- Spoon and level the flour to avoid dry or cakey cookies.
- Mix the dough gently so the cookies stay tender.
- Bake just until lightly golden around the edges.
- Let the cookies cool on the pan so they finish setting.
- Freeze unbaked dough balls for quick fresh cookies anytime.
- Add nuts, chocolate chips, or dried fruit for easy variations.
Nutrition
Originally published in November, 2019, this post was updated in December, 2025.
Oatmeal raisin cookies are my daughter’s favorite. I will be using your recipe this next week. Thanks because it sounds easy and good!
Wonderful! I hope that she loves them, Christina! 🙂
I have been looking for good cookie recipes, yours are awesome. I to live in Virginia. Keep the recipes coming.
Do you have a cook book that I my by??
Thank you, Debra! I appreciate your kind note, and I always love hearing from other Virginians. It’s a great state that we live in! 🙂
I don’t have a cookbook at this time, so you can find all of my best stuff on the blog for free. Thank you for reading!
All of your experimenting and fine tuning of this recipe is to our advantage. The best oatmeal raisin cookie recipe ever! Your directions also are outstanding for a successful cookie. Making my second batch now for the holidays. When I was looking for many of your other recipes, it was so sweet to see pictures of the boys from 2012, etc.. . Your book and author recommendations are an added treat.
Wishing you and your family a beautiful Christmas and a New Year of health and happiness.
Aw, thank you Jo Ann! It makes me so happy to hear that you enjoy the cookies, too. I have some in the freezer stashed away for next week. Definitely a favorite! And yes — it’s crazy to think how much the boys have changed since 2012! Yikes! 🙂
Love the cookies, a real treat…..I am not a big cookies person, but these are great…..
Thank you, Dianne! So glad that you liked them! 🙂
My cookies taste fabulous! But they didn’t spread out like a cookie, more like a ball! What did I do wrong! I doubled the recipe and did 1 hour fridge time. The dough was stiff so had to roll it in a ball by hand. Then flattened with a fork. But, oh my, do they taste good!
Hi, Kathleen! I’m glad that you like the taste! 🙂 It sounds like maybe your dough was a little too cold, so the cookies didn’t spread as much as usual in the oven. I’ve never had that problem, but if the dough was hard and they stayed round like balls, that’s my best guess. Maybe next time just chill for less time, or let it sit on your counter for a few minutes to soften slightly before baking?
Thank you! Could be my kitchen is colder than yours as I am at that ‘warm’ age! lol
Hi, I used half the sugar, as these are my husband’s favorites, but he is on a low sugar diet. They came out with a fabulous taste, but they were crumbly rather than chewy. You think that maybe for the sugar? They did not spread out much, even though I did not refrigerate them. Any advice? Thanks for sharing your recipes!
Hi, Piera! Yes, changing the amount of sugar will definitely impact the consistency of the cookies. Brown sugar adds a good amount of moisture to the dough, so reducing the sugar will create a dough that’s more dry and crumbly. I would try to add some moisture back to the dough with some extra butter or shortening or an extra egg yolk.
These are the best oatmeal raisin cookies I have had! I followed the recipe exactly and they came out perfectly. Thank you for another great recipe!
Thank you so much, Donna! I’m glad that you enjoyed them!
We’re sorry to hear that, Alana! Every oven is different. We hope you try them out again!
These are my daughter’s fav! Now I am a new oatmeal cookie convert because of these. They will be on definite rotation ❤️
We’re so happy to hear this! Thank you for trying them out and taking the time to leave a review, Regina.
I am so sorry to say this, but these cookies are dry and I don’t understand how this went wrong. I followed the recipe exactly like the instructions stated. The batter is dry and missing moisture. I am very disappointed
We’re sorry to hear this but appreciate the feedback. Common reasons these cookies could be dry include using too much flour, over mixing, or over baking.
We’re always happy to help troubleshoot if you ever want to try them again and hope you continue to enjoy our other recipes!
the recipe doesn’t give exact measurements in grams. always a bit risky to rely on cup/spoon measurements. i would hope that the author will consider redoing the recipe by measuring everything in a scale.
was excited to try this recipe however, then i realized that none of the measurements are given in grams. this makes the recipe unreliable as cup/spoon measurements tend to vary a lot. oh well..