Oatmeal Raisin Cookies

These Oatmeal Raisin Cookies are the perfect cookie – they’re light, not too sweet, and filled with the wholesome goodness of whole oats and golden raisins. Plus, they’re crispy around the edges and chewy in the middle, just like a good oatmeal cookie should be! Quick to bake, make a batch today!

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With the perfect combination of crispy and chewiness, these homemade Oatmeal Raisin Cookies are way better than store-bought. They’re made with wholesome ingredients, and I’ve cut back on the sugar a bit without sacrificing any of the flavor.

These cookies are also so simple to make, and the cookie dough is very forgiving. You don’t even need to wait forever for the butter to soften! These cookies work best with slightly cool – not cold – butter. This will help prevent them from spreading too much.

Great in lunchboxes (these are nut-free cookies), for a quick snack, with a cup of coffee, a treat after a detox bath for kids, or sandwiching ice cream, when you’re in the mood for cookies, make a batch of these and satisfy your craving!

Ingredients

• All-purpose flour – Measure correctly by spooning into the cup and leveling off. Packing flour makes the cookies dense and tough.
• Ground cinnamon – A little goes a long way—too much will overpower the oats and raisins.
• Baking soda
• Baking powder – Baking powder can expire and lose its effectiveness. Check the expiration date or the cookies won’t rise properly.
• Salt – Kosher salt. If using table salt, cut the salt in half.
• Butter – I use salted butter. It should be close to room temperature – cool and still somewhat firm.
• Brown sugar – Packed. Light or dark brown sugar both work. Dark adds deeper molasses flavor.
• Sugar – White granulated sugar.
• Egg – Just 1 large egg. Extra-large works without adjustment.
• Vanilla extract – Pure or artificial vanilla extract is fine.
• Old-fashioned oats – You want large flake rolled oats, not quick-cook oats. Quick oats turn mushy and won’t give the cookies their signature chewy texture.
• Raisins – I love golden raisins in this cookie recipe. Regular raisins work too, but golden raisins are sweeter and less chewy.

You’ll Also Need

• Baking sheets
• Parchment paper – For easy cleanup.
• Cooling rack

How To Make The Oatmeal Raisin Cookies

Scroll down for the full recipe card with exact measurements and printable instructions.

Start by preheating the oven to 350°F and lining 2 baking sheets with parchment paper. This helps the cookies bake evenly and makes cleanup easier.

In a medium mixing bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt until evenly combined.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar together until the mixture becomes light and fluffy. You can also use a hand mixer if preferred.

Add the egg and vanilla extract and mix until fully incorporated, scraping down the sides of the bowl as needed.

Add the flour mixture and mix on low speed just until combined.

Stir in the oats and raisins and mix for about 30 to 60 seconds, or until evenly distributed throughout the dough.

Use a 1-tablespoon cookie scoop to portion the dough onto the prepared baking sheets, spacing the cookies about 2 inches apart so they have room to spread.

Bake for about 12 minutes, or until the cookies are golden brown and set around the edges.

Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a cooling rack to cool completely.

Serve and enjoy.

Chef Jenn’s Tips

• Don’t soften the butter before making these cookies! The butter should be cool – not cold. If your butter is very soft, pop it into the fridge for 15 minutes before making these cookies.
• Yellow raisins are my favorite in this Oatmeal Raisin Cookie recipe, but you can use brown raisins. If your raisins are on the dry side, hydrate them in hot water for 15 minutes, then drain them before using them.
• Unused cookie dough can be kept tightly wrapped in the fridge or freezer. Thaw before baking.
• Don’t overload your baking sheet – the cookies will spread.
• Don’t like raisins? Leave them out!
• I love serving these cookies after a hearty meal of tasty eats like Chicken Riggies!

Make It A Meal

These cookies anchor a summer cookie plate on their own, but I like serving them with other fruit-forward desserts when peaches are at their peak. I set them next to my Strawberry Shortcake Cookies for a two-cookie summer tray that covers both ends of the stone-fruit-and-berry season.

If you want a bigger spread, my Rhubarb Strawberry Crumble gives you a warm spooned dessert next to the cookies, and a scoop of vanilla ice cream ties them together. And for a backyard BBQ where you’ve already got the smoker going, finish the night with my Smoked Peaches with Spiced Rum Whipped Cream. The peaches and cream theme carries straight from cookie to spoon.

Storage

You can freeze the unbaked cookie dough – just wrap it up tightly and freeze it for up to a month. Thaw it before scooping and baking. Baked cookies will keep fresh in an airtight container on the counter for 2-3 days or freeze the baked cookies for up to a month.