There’s something about oatmeal raisin cookies that just feels like home. My grandma always had a big cookie jar sitting right on top of her freezer in the summer kitchen. You could count on it being filled with soft, chewy cookies that smelled of cinnamon and butter. Even before you stepped inside, you could catch that cozy aroma wafting through the screen door.
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Every visit meant sneaking a cookie or two — though Grandma always noticed, she never said a word. Those cookies weren’t fancy, but they were perfect: chewy in the middle, golden around the edges, and bursting with plump raisins and hearty oats. Now, whenever I bake a batch of these oatmeal raisin cookies, I’m instantly transported back to those carefree summer afternoons in Grandma’s kitchen, barefoot on the cool linoleum, cookie in hand, and happiness in every bite.
Table of contents
Why You’ll Love These Oatmeal Raisin Cookies
These oatmeal raisin cookies are the perfect combination of soft, chewy, and just a little crisp on the edges. The butter and brown sugar create a rich caramel flavor, while cinnamon adds warmth and comfort. They’re easy to make, stay soft for days, and taste even better the next day. Whether you bake them for after-school snacks, holiday cookie trays, or cozy weekends, they’ll disappear fast!
Ingredients for the Best Oatmeal Raisin Cookies
Each ingredient plays an important part in creating that classic texture and flavor we all love.
- Old-fashioned rolled oats – They give the cookies that chewy, hearty bite.
- Raisins – I love using Sun-Maid Raisin Medley, a mix of golden, crimson, and Thompson raisins. The blend adds such a nice burst of flavor and color to every cookie.
- Unsalted butter – For richness and the perfect soft crumb.
- Brown sugar – Deep caramel notes that make these cookies irresistible.
- Cinnamon – Warm, comforting flavor that ties everything together.
- Vanilla extract – Adds a soft, sweet aroma and balances the spices.
How to Make Oatmeal Raisin Cookies
Follow these simple steps to make the best oatmeal raisin cookies right at home.
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together flour, baking soda, cinnamon, and salt. Set aside.
Step 3: Cream Butter and Sugars
In a large mixing bowl, beat butter, brown sugar, and granulated sugar until light and fluffy. This step gives the cookies their classic texture and flavor base.
Step 4: Add Eggs and Vanilla
Beat in eggs one at a time, followed by vanilla extract. The dough will become rich and creamy.
Step 5: Combine Everything
Gradually mix in the dry ingredients until just combined. Then, fold in the oats and raisins until evenly distributed. If your kitchen is warm or you prefer thicker cookies, chill the dough for at least 30 minutes before baking. This helps the oats absorb moisture and keeps the cookies from spreading too much. I recommend chilling dough before baking!
Step 6: Scoop and Bake
Scoop the dough into rounded tablespoonfuls and place on baking sheets about 2 inches apart. Bake 10–12 minutes or until the edges turn golden brown and the centers remain soft.
Step 7: Cool and Enjoy
Let the cookies cool for 5 minutes on the baking sheet before transferring to a wire rack. Enjoy them warm — they’re irresistible!
Tips for Perfect Oatmeal Raisin Cookies
- I love using Sun-Maid Raisin Medley — the mix of golden, crimson, and Thompson raisins adds flavor and color to every bite.
- Add-ins: Try adding ½ cup of chopped walnuts or chocolate chips for extra texture.
- Chill the dough for at least 30 minutes before baking. This keeps the cookies thick, chewy, and prevents them from going flat.
- Avoid overbaking — remove cookies when centers still look slightly soft; they’ll finish setting on the pan.
- For Larger Cookies:
- Use a 2–3 tablespoon scoop (about ¼ cup of dough).
- Bake 13–17 minutes, depending on size.
- Let cool 5–7 minutes on the baking sheet before moving to a rack.
- Store in an airtight container at room temperature up to 5 days, or freeze up to 2 months.
- Don’t overbake: Pull the cookies out when the centers still look slightly soft; they’ll finish baking as they cool.
- Make ahead: Freeze dough balls for up to 3 months and bake straight from frozen when needed.
Serving Ideas for Oatmeal Raisin Cookies
These oatmeal raisin cookies pair perfectly with:
- A cold glass of milk
- A hot cup of coffee or tea
- Or even crumbled over vanilla ice cream for a cozy dessert
Storing Oatmeal Raisin Cookies
Store cookies in an airtight container at room temperature for up to 5 days. To keep them soft, tuck in a slice of bread — it works like magic! You can also freeze baked cookies for up to 2 months.
FAQ About Oatmeal Raisin Cookies
Why are my oatmeal raisin cookies flat?
If your cookies spread too much, your butter was likely too soft or melted. Chill the dough for 15–20 minutes before baking to help them hold shape.
Can I use quick oats instead of rolled oats?
Yes, but the texture will be softer. Old-fashioned rolled oats create that perfect chewy bite.
Can I make oatmeal raisin cookies without raisins?
Absolutely! Substitute dried cranberries, chocolate chips, or chopped nuts if you prefer.
More Delicious Cookies to Try
If you loved these oatmeal raisin cookies, you’ll definitely want to bake a few more of my RIDICULICIOUS cookie favorites! Each recipe brings its own charm — from soft and chewy to sweet and nostalgic — all made with simple ingredients and a whole lot of love.
Pumpkin Chocolate Chip Cookies
Soft, chewy, and filled with cozy pumpkin spice flavor — these cookies are the perfect fall treat.
Easy Cinnamon Roll Cookies
Swirled with cinnamon sugar and topped with brown butter icing, these cookies taste just like a warm cinnamon roll, in bite-sized form.
Raspberry Cream Sandwich Cookies
Buttery shortbread cookies filled with raspberry jam and a creamy vanilla filling — a little fancy, but so easy to make!
The Best Peanut Butter Cookies
Crispy on the edges, soft in the middle, and full of rich peanut butter flavor. Just like Grandma’s — only better warm from your oven!
READER FAVORITES:
Soft and Chewy Molasses Cookies
Baking Size Guide
Whether you like your oatmeal raisin cookies bite-sized or bakery-style, here’s how to get the perfect chewy texture every time:
- 🍪 Regular Cookies: Use a 1 tablespoon scoop, bake 10–12 minutes.
Soft centers, golden edges, and that classic homemade look. - 🍪 Large Cookies: Use a 2 tablespoon scoop, bake 13–15 minutes.
Thick, chewy, and full of plump raisins. - 🍪 Extra-Large Bakery-Style Cookies: Use a 3 tablespoon (¼ cup) scoop, bake 15–17 minutes.
Crisp edges, chewy centers, and packed with oats and cinnamon flavor.
👉 Tip: For the thickest, bakery-style oatmeal raisin cookies, chill your dough for at least 30 minutes before baking. It helps the oats absorb moisture and keeps the cookies from spreading too much.
Oatmeal Raisin Cookies
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 cup butter 2 sticks – softened
- 1 cup brown sugar packed
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups old-fashioned rolled oats
- 1 ½ cups raisins
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a bowl, whisk together flour, baking soda, cinnamon, and salt.
- In a large bowl, cream butter, brown sugar, and granulated sugar until fluffy.
- Beat in eggs and vanilla extract until smooth.
- Gradually add the dry ingredients, mixing just until combined.
- Fold in oats and raisins.
- Chill dough 30 minutes.
- Drop by rounded tablespoonfuls onto baking sheets, 2 inches apart.
- Bake 10–12 minutes or until edges are golden brown and centers are set.
- Cool on the baking sheet for 5 minutes, then transfer to a rack.
Notes
Notes
- I love using Sun-Maid Raisin Medley — the mix of golden, crimson, and Thompson raisins adds flavor and color to every bite.
- For extra-soft raisins, soak them in warm water for 10 minutes, then drain before adding to the dough.
- Avoid overbaking — remove cookies when the centers still look slightly soft. They’ll set perfectly as they cool.
-
For Larger Cookies:
- Use a 2–3 tablespoon scoop (or about ¼ cup of dough per cookie).
- Bake 13–15 minutes for large cookies or 15–17 minutes for extra-large cookies.
- Let cool 5–7 minutes on the baking sheet before transferring to a rack.
- Store in an airtight container at room temperature for up to 5 days, or freeze for up to 2 months.