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!
What you’ll love about Oatmeal Raisin Cookies
- They’re so easy to make!
- Filled with wholesome ingredients like whole oats and raisins.
- They’re lower in sugar than many other recipes!
Ingredients
- All-purpose flour
- Ground cinnamon
- Baking soda
- Baking powder – Baking powder can expire and lose its effectiveness.
- 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.
- Sugar – White granulated sugar.
- Egg – Just 1 large egg.
- Vanilla extract – Pure or artificial
vanilla extract is fine. - Old-fashioned oats – You want large flake rolled oats, not quick-cook oats.
- Raisins – I love golden raisins in this cookie recipe.
You’ll Also Need
- Baking sheets
- Parchment paper – For easy cleanup.
- Cooling rack
How To Make The Oatmeal Raisin Cookies
- Preheat your oven to 350-F and line two baking sheets with parchment paper.
- Whisk the flour, cinnamon, baking soda, baking powder, and salt in a bowl until well combined.
- Cream the butter, brown sugar, and white sugar together in the bowl of a stand mixer with the paddle attachment (or use an electric hand mixer).
- Add the egg and vanilla and mix until combined, scraping down the sides as needed.
- Add the flour mixture and mix on low speed until combined.
- Mix in the oatmeal and raisins, mixing for 30-60 seconds or until just mixed.
- Use a 1-tablespoon cookie scoop to scoop out balls of dough and place them about 2-inches apart on a prepared baking sheet.
- Bake the cookies for about 12 minutes or until golden brown and set.
- Cool the cookies on the baking sheet for 5 minutes, then transfer the cookies to a cooling rack.
- 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!
Recommended
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.
Step By Step Photos
Oatmeal Raisin Cookies
Equipment
- 2 baking sheets
- Cooling rack
Ingredients
- 3/4 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt double the salt if you're using unsalted butter
- 1/2 cup butter
- 1/2 cup brown sugar packed
- 1/4 cup white granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/2 cups whole rolled oats
- 1/2 cup golden raisins
Instructions
- Preheat your oven to 350-F and line two baking sheets with parchment paper.
- Whisk the flour, cinnamon, baking soda, baking powder, and salt in a bowl until well combined.
- Cream the butter, brown sugar, and white sugar together in the bowl of a stand mixer with the paddle attachment (or use an electric hand mixer). About 3-4 minutes.
- Add the egg and vanilla and mix until combined, scraping down the sides as needed.
- Add the flour mixture and mix on low speed until combined.
- Mix in the oatmeal and raisins, mixing for 30-60 seconds or until just mixed.
- Use a 1-tablespoon cookie scoop to scoop out balls of dough and place them about 2-inches apart on a prepared baking sheet.
- Bake the cookies for about 12 minutes or until golden brown and set.
- Cool the cookies on the baking sheet for 5 minutes, then transfer the cookies to a cooling rack.
- Enjoy!
Notes
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!
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.