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.
Why These Are The Best Oatmeal Raisin Cookies
- Easy To Find Ingredients – Like any good cookie, these are made with simple to find pantry staple ingredients. It uses regular flour, and you can use quick or old fashioned oats. Nothing fancy or fussy to buy to whip these up!
- Quick To Prep – Making these homemade oatmeal cookies will take about 10 minutes of your time. I do prefer to chill my cookie dough, but have also baked them right away and still had wonderful results.
- No Mixer Needed – This oatmeal raisin cookie recipe is a favorite of mine because I don’t need to get out my mixer for them! The recipe uses melted butter, so all you need is a couple bowls, a whisk, and a spatula. That’s it!
Pantry Staple Ingredients Needed
- All purpose flour – I used all purpose flour for these cookies. I have used different flours for my cookies in the past. Like bread flour and cake flour in the New York Times Chocolate Chip Cookies recipe, but for this one I kept it simple. Because I know you have all purpose flour in your cupboard. It has a great mid range protein content so you get great structure and texture. For more baking science, you can read all about the Types Of Flours here.
- Baking soda – Baking soda is what helps to give these cookies a bit of a lift. Baking powder is not the same thing so don’t use it interchangeably. You can read more about baking powder vs. baking soda here.
- Salt – Of course every recipe needs a little salt to balance out the sweetness. I prefer sea salt, but have also used table salt in a pinch (yes pun intended!)
- Cinnamon – This little spice is crucial if you ask me to this recipe. No oatmeal raisin cookie would be without it. The warmth of this spice helps to balance the sweetness of the raisins and gives this cookie a lot of flavor.
- 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.
- Sugars – I love using a combination of brown sugar and white sugar in all my cookie recipes. And I always love using more brown sugar than white sugar, so you get great flavor from the molasses in the brown sugar and chewiness.
- Eggs – Of course you need a couple large eggs to bring this dough together. 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– Vanilla is always wonderful for flavor. Pure is best, but if all you have is imitation then by all means use it.
- Oats – You can use old fashioned or quick oats. I’ve used both. And both made GREAT cookies.
- Raisins – Some might say they are optional but then it wouldn’t be an oatmeal raisin cookie now would it be? Of course you can omit them. You can use chocolate chips or even dried cranberries. They are your cookies and your kitchen.
How do you make these soft and chewy 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.
Listen, if you want to bake them now I get it. But chilling your dough (even if it’s for 1 hour will help with less spreading and better flavor). I prefer to chill my dough for 24 hours. Just 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.
When ready to bake, preheat your oven to 350oF (177oC). For larger cookies scoop about 1/4 cup of dough (3 1/2 ounces each) and place only 6-8 onto a cookie sheet then flatten a little bit, or for smaller cookies (about 2 tablespoons of dough) – I like this medium sized scoop) then place 12 cookies on the cookie sheet.
For larger cookies bake: 15-18 minutes
For smaller cookie (“normal” sized) -10-12 minutes
Heather’s Beginner Baking Tips
- Measure your flour correctly. Be sure to measure your flour correctly, so the texture comes out right. If measuring by volume, then stir your flour first, then spoon into your cup and level it off. Do not pack it down or it could result in a cakier cookie.
- Pack your brown sugar. Unlike flour, which should not be packed into the cup you want to make sure to pack your brown sugar into the cup to get an accurate volume measurement.
- Make sure your eggs are at a room temperature – Place your eggs in a bowl of warm water for 10 minutes before using. This will make sure that the cold eggs don’t seize up the melted butter.
- Use a cookie scoop for even sized cookies – Even sized cookies will all bake up the same so no unevenly baked cookies!
- Bake in the center of your oven – 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.
- Cookies should be soft in the middle when the timer goes off– When the timer goes off, the edges of the cookies should be golden brown and set, and soft in the middle. They will continue to bake up and set as they cool.
For more cookie tips, read my 6 tips to bake perfect cookies
Store these cookies, covered at room temperature, for up to 4 days. Any longer and I would freeze them.
Yes and you should! 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.
Absolutely not! You can use substitute chocolate chips or simply omit them altogether. Try my Oatmeal Chocolate Chip Cookie Recipe. Or get creative try using dried cranberries, or white chocolate chips.
Cookie spreading is a bummer. There 8 reasons that I can think of why your cookies may have spread. If your cookies do spread in the oven, you can try this little trick I picked up from Sally’s Baking Addiction, which is to take them out of the oven and take a spoon and press the edges of the cookie inward.
You don’t necessarily need to. Your cookies will spread a little bit more if you don’t. You can see what happens if you don’t chill the dough in the picture below. Chilling allows the butter to firm up, so they will spread less and intensifies the flavors of everything. It’s a game changer. I chilled my cookies for 24 hours for the perfect cookie. But I’ve also baked these right away and still totally enjoyed them!
The cookie on the left: No chilling
The cookie on the right: Chilled 24 hours
Time Saving Shortcuts:
- Weigh your ingredients. For faster prep, weighing your ingredients will always take lots less time and improve your accuracy.
- Place your eggs in a bowl of warm water for 10 minutes. You need your eggs at room temperature but that can take a long time. So place them in warm water and they will be ready in no time!
- Make the dough now, and bake them later. If you need these cookies in a couple days, then make the dough today and chill for up to 72 hours. Just cover the dough with plastic wrap, and pop in the fridge for up to 3 days. Then when ready to bake, let them sit for several minutes on the counter before scooping and baking.
More cookie recipes:
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Oatmeal Raisin Cookies
- 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
- 1/2 cup (100 g) granulated white sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 2 cups (200 g) old-fashioned oats
- 1 1/2 cups (234 g) raisins
- If baking right away: 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 silicon baking mat)
- Combine dry ingredients. In a medium sized mixing bowl, whisk your flour, baking soda, salt, and cinnamon together. Set aside.
- 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.
- 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.
- Refrigerate dough. I prefer to chill my dough for 24 hours. Simply cover the bowl and refrigerate the cookie dough for 24 hours. When ready to bake, allow the dough to sit at room temperature for several minutes to allow for easy scooping.
- Bake. When ready to bake, pre-heat your oven to 350°F (177°C). For large cookies: Using a large scoop (or a 1/4 cup), scoop your cookies on to a parchment paper lined cookie sheet and flatten with your hand until about 1/2-inch thickness. Place 6-8 onto prepared baking sheet about 2 inches apart.For smaller (regular sized) cookies: Use a 1-inch (small) scoop (or about 1 1/2 tablespoonful) and place 12 cookies about 2 inches apart onto a cookie sheet. Bake on the middle rack for 15-18 minutes for large cookies, or 10-12 minutes for smaller cookies until edges are set and golden brown and middles still look slightly soft.
- Cool cookies. Allow cookies to cool 5 minutes on the cookie sheet before transferring the cookies to cool on a cooling rack.
- 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.
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