Oatmeal Raisin Cookies
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I have a perfect oatmeal raisin cookie recipe for you that is a cinch to throw together because it uses melted butter. You can use quick oats or old fashioned- whichever you have on hand so you have ultimate oatmeal raisin cookies that rival your local bakery. This recipes takes about 10 minutes to prep and uses no mixer!
A lot of time, I hear that one of the main reasons you don’t bake from scratch is because you can’t seem to get the right texture and taste that is the same as your local bakery. So why bother, right? I don’t believe that you need a culinary degree or own a bakery to have perfect cookies. No way. So if you have attempted homemade oatmeal raisin cookies in the past to find that lackluster, I promise you these cookies will change your mind.
These oatmeal raisin cookies are big, soft, and perfectly chewy on the inside. Basically everything you crave in an oatmeal raisin cookie.
It took me several attempts to get the texture of these cookies just right. But after about 4 batches, I finally got that soft, chewy texture I was going for. Of course once I got this cookie texture just right, I couldn’t stop at just oatmeal raisin! Since the creation of this recipe I’ve created a White Chocolate Cranberry Oatmeal Cookies version, Oatmeal Chocolate Chip Cookie Recipe, and Peanut Butter Oatmeal Cookies version (my new fave!)
The key to these perfect oatmeal raisin cookies was using melted butter for maximum chewiness, lots of brown sugar and chilling the cookie dough.
Ingredients Needed
For the full recipe scroll to the bottom of the post:
- All purpose flour – Be sure to spoon the flour into the cup and level it off. Or use a scale for best accuracy.
- Baking soda
- Salt
- Cinnamon
- Butter – I used unsalted butter in this cookie recipe. Different brands of butter will use varying amounts of salt in their salted butter so it’s better to use unsalted so you can control the amount of salt in the dough. If you only have salted butter on hand, then only use 1/2 teaspoon of salt.
- Light Brown Sugar – If you have run out, try my homemade brown sugar recipe.
- Granulated Sugar
- Eggs – Make sure that they are room temperature. Bring them to room temperature quickly by placing them in a bowl of warm water for 10 minutes.
- Vanilla extract
- Oats – I prefer old fashioned oats but you can use quick oats if need be. I’ve used both. And both made GREAT cookies.
- Raisins – You can use chocolate chips or even dried cranberries. They are your cookies and your kitchen.
How to make oatmeal raisin cookies
Start by simply whisking together your dry ingredients – flour, baking soda, salt, and little cinnamon for some flavor.
In a second bowl with a whisk combine your melted butter and sugars. Then whisk them together until smooth and combined.
Stir in the eggs and vanilla and just whisk them together. You want to make sure your eggs are at room temperature so they don’t seize up the butter. I place mine a bowl of warm water for 10 minutes before using them and they are good to go!
Then just go ahead and combine the wet and dry ingredients together. Be careful at this point to not overmix. I stop mixing once I see the last of the flour has been mixed in.
Stir in your oats and raisins just until evenly combined. Just a few good stirs and you are all set. I prefer using old-fashioned oats because they have a larger heartier texture, but quick oats can also work.
Chilling The Cookie Dough – Don’t Skip It!
Chill your cookie dough for at least 2 hours. I prefer to chill my dough for 24 hours. You can simply cover your mixing bowl with plastic wrap or foil and pop in the fridge. The next day you may need to let it soften for at least 10 minutes before you can scoop it.
You can also scoop before you chill the dough. Just make sure they are well covered. I prefer to scoop before chilling because it’s easier. I like to let the dough sit for 10 minutes to thicken up then I scoop and place on a baking sheet. I cover and place in the fridge.
But chilling is key! Just take a look at the cookie below. The cookie on the left was baked right away. The cookie on the right was chilled for 24 hours.
When ready to bake, preheat your oven to 350oF (177oC). I like this medium sized scoop) then place 12 cookies on the cookie sheet. Even sized cookies will all bake up the same so no unevenly baked cookies!
Space the cookie dough balls about 2 inches apart on the cookie sheet. Make sure your cookie sheet is placed onto the center rack of your oven. If they are placed too high or too low the tops or bottoms may burn.
Bake the cookies for 10-12 minutes, until edges are set and golden brown and middles look soft. They will continue to bake so it’s best to take the cookies out before they look fully done.
Cool on the cookie sheet for 5 minutes then move to a wire rack to fully cool. If you leave them on the cookie sheet they can continue to bake and may cause them to overbake.
Storage Instructions
Store these cookies, covered at room temperature, for up to 4 days. Any longer and I would freeze them.
You can also freeze the cookies. When they take 24 hours to chill, it’s much easier to freeze them. You can freeze them baked or unbaked.
To freeze unbaked: Scoop the cookies onto a cookie sheet, and freeze solid. Then place into a sealable plastic bag. You can bake frozen, without thawing, but add on a few extra minutes of baking time.
To freeze baked: Allow the cookies to cool completely. Then when ready to eat, allow to thaw. I like to pop them into the microwave for about 20 seconds to bring them back to ooey gooey life.
More cookie recipes to try
And if you’re craving more oatmeal cookies, then be sure to try my popular carrot cake cookies (an oatmeal cookie version of carrot cake!) topped with cream cheese frosting. I also love my gluten free monster cookies chock full of peanut butter, oats, and M&Ms!
Oatmeal Raisin Cookies
Ingredients
- 2 cups (240 g) all purpose flour *spooned and leveled
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup (2 sticks, 226 g) unsalted butter melted and slightly cooled
- 1 cup (213 g) packed light brown sugar
- ½ cup (100 g) granulated white sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 2 cups (200 g) old-fashioned oats
- 1 ½ cups (234 g) raisins
Instructions
- Combine dry ingredients. In a medium sized mixing bowl, whisk your flour, baking soda, salt, and cinnamon together. Set aside. 2 cups (240 g) all purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon cinnamon
- Combine wet and dry ingredients. In a second bowl whisk together your melted butter and sugars until evenly combined, about 1-2 minutes. Add in your eggs and vanilla. Whisk to combine. 1 cup (2 sticks, 226 g) unsalted butter 1 cup (213 g) packed light brown sugar ½ cup (100 g) granulated white sugar 2 large eggs 2 teaspoons vanilla extract
- Combine wet and dry mixtures.. Add in your dry ingredients, and with a wooden spoon or spatula stir to combine. Be careful to not overmix.
- Add oats and raisins. Stir in your oats, and raisins with a rubber spatula or wooden spoon. 2 cups (200 g) old-fashioned oats 1 ½ cups (234 g) raisins
- Refrigerate dough. Chill the cookie dough for at least 2 hours, up to 24 hours. Simply cover the bowl and refrigerate the cookie dough for 24 hours. You can also scoop before chilling (I let the dough rest for 10 minutes to thicken then scoop). When ready to bake, allow the dough to sit at room temperature for several minutes to allow for easy scooping.
- Prep oven and pans. Position a rack in the center of your oven, and preheat the oven to 350°F/177°C. Prepare a cookie sheet with parchment paper (or you can use a silicone baking mat)
- Bake. Use a medium scoop (about 2 Tablespoonsful) and place 12 cookies about 2 inches apart onto a cookie sheet. Bake on the middle rack for 10-12 minutes for smaller cookies until edges are set and golden brown and middles still look slightly soft. Allow cookies to cool 5 minutes on the cookie sheet before transferring the cookies to cool on a cooling rack.
Video
Notes
- Storage: Store these cookies, covered at room temperature, for up to 4 days. Any longer and I would freeze them.
- Freeze: Scoop the cookies onto a cookie sheet, and freeze solid, about 1 hour, then place into a sealable plastic bag. You can bake frozen, without thawing, but add on a few extra minutes of baking time. Or to freeze baked cookies, Allow the cookies to cool completely. Then when ready to eat, allow to thaw. I like to pop them into the microwave for about 20 seconds to bring them back to ooey gooey life.
- Oats: You can use either old-fashioned oats or quick oats, but I prefer the texture of old-fashioned.
- Raisins: You can swap out the raisins for another mix-in like chocolate chips or dried cranberries.
With oatmeal raisin cookies being my favorite cookies of all time, as well as my kryptonite, I can honestly say this recipe is now one of my favorites. I tend to not bake them since I will eat the whole batch & that doesn’t really work in my meal plan. For this month’s baking challenge, I was so excited to hear it was these cookies. I also made them while I was visiting my grandmother, we both loved the crispy edges & soft center. This recipe is nice since it is easy to just make half.
Side note: I didn’t noticed at all until now, that it called for melted butter. I waited for my butter to soften & used a hand mixer. They still turned out great, the more you know.
Aw that’s music to my ears Kathryn! I love hearing this. And yes love that you can adjust and make half. I also love freezing some for later too. Glad they turned out well with creaming the butter too 🙂
I love oatmeal raisin cookies and I am so glad you made it for this months challenge. They turned out perfect and taste great. I like them better than chocolate chip cookies. I am the only one who eats oatmeal raisin cookies in my house so I guess the neighbors are getting some .
Really am enjoying them.
Thank you Maureen! I’m so glad you loved them!! These cookies are my absolute husbands favorite as well 🙂 … I’m sure your neighbors will enjoy too!
Oatmeal raisin is my absolute favorite, and I can’t wait to make a batch of these!
I love oatmeal raisin cookies and these sound out of the world! YUM!
So good! The cookies were fantastic! I need to make a new batch!
This recipe has become one of my favorite oatmeal cookie recipes!! The cookies always turn out slightly crispy on the outside, soft and chewy on the inside, and they have the perfect ratio of raisins to other ingredients!
I love a good oatmeal and raisin cookie and this one is a keeper. Easy to make and disappear fast!
These look moist and delicious! I appreciate your tip on refrigerating the dough—it can really make all the difference! Thanks the recipe, I can’t wait to try!
Oh they definitely are Amy. I’m glad you found the tip useful! It’s my number one troubleshooting tip for cookies spreading too much!
Anything oatmeal has my heart. To have these cookies for breakfast would be such a treat in the morning. Cookies looks amazing!
I’m with you Jo 🙂 Ooh I love the idea of having one for breakfast! I mean it’s oatmeal so that’s ok right?
I have used this recipe for years, but with high cholesterol, I exchanged olive oil for the butter. And my sugar is only 1 cup. I use oat flour 1 cup and unbleached wheat flour 1 cup. Breakfast cookies, def! And healthy as well!
aw glad that you were able to turn them into a healthy version!
Oatmeal cookies are my favorite, and this is such a great recipe! I definitely plan to make these all through the holidays. Thanks for sharing!
Thanks Amanda! I hope you love them 🙂
Oatmeal cookies are the way to my heart and I love them with raisins! The little bit of cinnamon you’ve included int his recipe really makes them extra tasty!
Love this cookie recipe. I have a bag of oatmeal and i am going to make it soon.
Wonderful! Let me know how they turn out Sophie!
My 2nd grader has been asking for homemade cookies. This recipes comes in at the perfect time since I was planning to bake some today.
Oh that’s wonderful Gunjan! You both will have a blast making (and eating these)!
I love to see cookie towers – they make me smile and a bit hungry. Also, I think my cookie jar is almost empty, so it is time to fill it up with THESE!
Well then I think that’s a sign for sure Danielle! Hope you like them!
These oatmeal cookies look stupendous! I always find that I want various cookies when I’m in different moods. Oatmeal cookies are my comfort food cookies! I can’t wait to try your recipe!
Thanks Elaine! And I’m with you it’s one of those you can never go wrong with.
I am not a cookie baker at all, so I buy my oatmeal cookie in the store and it cost $1.99 per piece. I will surely try this to save me some money.
Oh yes making them at home will always be a money saver! And so much more satisfying.
I always use melted butter in my cookies, so this is great for me. I will try these and make two batches (raisins and choc chips!)
Ooh two batches, I love your way of thinking Jacqui!
I have not met an oatmeal cookie I did not like. Hubby would want me to replace the raisins with chocolate chips LOL. Mabye we will just have to compromise….since I know he will LOVE them either way.
Thanks Gloria! I’m the same as you. And yes either raisin or chocolate chip they are perfection!
I am one of the rare ones who like oatmeal raisin cookies. Honestly, no one I know likes raisins!! Oh well. More for me 😉
Cathleen I hear ya! I never think to make them, but my boyfriend and best friend LOVE them…so how could I not have a recipe for them? And they definitely benefited from all my recipe testing… I prefer chocolate chips if I’m being honest, but they loved the traditional oatmeal cookies. I was shocked how many people gobbled these up- simple is best isn’t it?
Mmm, will be making these for sure. Love the fact you can use melted butter in these cookies.
Thanks Jere! I love using melted butter..so much faster!! Let me know if you like them if you whip them up 🙂