This is the ULTIMATE Oatmeal Raisin Cookie Recipe! Perfectly tender, perfectly sweet, and a little bit chewy!
This recipe for Oatmeal Cookies has been in my family for generations and never disappoints. Not only are these cookies easy to make, and delicious, the cookie dough also freezes great so that you can enjoy a warm, freshly-baked cookie whenever the craving strikes!
This is the perfect recipe for Oatmeal Cookies.
It is a simple recipe that produces a perfectly tender, yet slightly chewy oatmeal cookie that is just sweet enough. The addition of raisins add sweetness and chew that compliments the soft texture of the cookie while complimenting the warming cinnamon flavor. Finished with the crunch of walnuts, these cookies hit all the notes you crave in a good cookie.
- Butter: Unsalted butter is best for baking, and it is essential to work with room temperature butter, so the cookie dough blends up perfectly.
- Oats: For oatmeal cookies, use quick cook or old fashioned oats. Do NOT use steel-cut oats.
In a mixing bowl, mix together the oats, flour, baking soda, baking powder, salt, and cinnamon until well combined.
In a separate large mixing bowl or stand mixer, cream together the butter with the sugar until light and fluffy. Once light in color, add in the eggs and vanilla extract.
Add the dry ingredients to the creamed butter and egg mixture and mix until just combined. Once the dough is combined, add in the raisins and walnuts and stir until evenly distributed through the batter.
At this point refrigerate the dough for at least 30 minutes or up to 48 hours.
Measure out approximately a tablespoon of dough and roll into a ball. Place onto a parchment-lined, or non-stick cookie sheet, spaced out about 2-3 inches apart.
Bake until the edges are golden and the center is still a bit soft. Allow to cool on cookie sheet for 2-3 minutes before removing to a cooling rack to cool completely.
How to Freeze Cookie Dough
If you would like to have cookie dough in the freezer to bake as desired, the process is extremely simple. And what is better than a cookie served warm right after baking?
- Once your cookie dough is prepared, roll into 1 tablespoon balls and place on a cookie sheet, and freeze until solid.
- Place the frozen cookie dough balls into a freezer-safe bag and freeze for up to 3 months.
- When ready to bake, place frozen cookies on a baking sheet. Bake at 375 for 9-11 minutes.
Oatmeal Cookie Variations
Adding raisins to oatmeal cookies is the most popular, classic variation of oatmeal cookies. And while raisins are a delicious compliment to the hearty oats, these other varieties are equally delicious!
- Oatmeal Chocolate Chip Cookies: Omit the cinnamon, raisins, and walnuts from the original recipe. Once the dough is combined, stir in 2 cups of semi-sweet chocolate chips to the cookie dough and then bake as directed.
- Cranberry White Chocolate Oatmeal Cookies: Omit the raisins and cinnamon from the original recipe. After adding the oats to the cookie dough, mix in 2 cups of dried cranberries, 1 cup of white chocolate chips, and 1 teaspoon orange zest into the cookie batter. Bake as directed.
- Coconut Oatmeal Chocolate Chip Cookies: Omit the cinnamon, raisins, and walnuts from the original recipe. Once the dough is combined stir in 1 cup semi-sweet chocolate chips, 1 cup shredded coconut, and 1 cup chopped almonds into the cookie dough and bake as directed.
In order to have thick, soft cookies, it is essential to chill the cookie dough before baking. Chilling the dough, allows the butter to solidify and will melt slower as the cookies bake, keeping the cookies from spreading too much and from browning too quickly.
Place cooled oatmeal cookies in an airtight container for up to 5 days. It is best to store at room temperature and away from direct sunlight.
A great tip is to add a slice of soft bread to the storage container with the cookies. The cookies will absorb moisture from the bread, keeping them soft longer. Just be sure to use plain white bread, so the cookies will not absorb any flavoring from the bread itself.
Place baked, cooled oatmeal cookies in an airtight container, layered between sheets of parchment paper. Store in freezer for up to 6 weeks for best flavor. I don't recommend freezing cookies in a freezer bag, as baked cookies are fragile and need the extra protection that a container provides over a bag.
Yes! By using a 1:1 gluten-free all-purpose flour and certified gluten-free oats, this recipe will be gluten-free and delicious.
More Cookie Recipes
- Cut-Out Sugar Cookies This is a fail-proof recipe for sugar cookies that hold their shape while baking. Perfect for decorating for the holidays.
- Chocolate Covered Peanut Butter Cookies Why settle for a peanut butter cookie topped with a kiss when you can have a peanut butter cookie coated in chocolate?
- The $250 Neiman Marcus Chocolate Chip Cookie These cookies stand up to the legend behind the recipe.
- Flourless Chocolate Chip Cookies Made with almond butter and chocolate chips, these cookies are decadent minus the flour!
I hope you love these oatmeal cookies as much as my family does! And if you try them, be sure to leave a comment below.
Oatmeal Raisin Cookies
- 3 cups rolled oats Quick or Old Fashioned
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1 cup butter at room temperature
- ½ cup granulated sugar
- 1 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 ½ cups raisins
- ½ cup chopped walnuts optional
- In a large bowl, mix together flour, oats, salt, cinnamon, baking powder, and baking soda.
- In a large mixing bowl or stand mixer, cream butter with brown and granulated sugar together until fluffy and light in color--about 3-5 minutes. Add the eggs and vanilla and beat until well combined.
- Stir the dry ingredients in the wet ingredients until just combined.
- Add the raisins and walnuts, if using, to the batter and gently fold in.
- Refrigerate dough for at least 30 minutes.
- Preheat oven to 375 degrees F.
- Measure out approximately a tablespoon of dough and roll into a ball. Place onto a parchment-lined, or non-stick cookie sheet, spaced out about 2-3 inches apart.
- Bake for 6-7 minutes, until edges are lightly browning and centers are still a bit jiggly. Cool on cookie sheet for a few minutes and then transfer to a cooling rack to cool completely.
- Oatmeal Chocolate Chip Cookies: Omit the raisins, walnuts, and cinnamon and add in 2 cups of semi-sweet chocolate chips to the cookie dough batter.
- Cranberry White Chocolate Oatmeal Cookies: Omit cinnamon, walnuts, and raisins and mix in 1 ½ cups dried cranberries, 1 cup white chocolate morsels, and 1 teaspoon orange zest.
- Coconut Oatmeal Chocolate Chip Cookies: Omit the raisins, walnuts, and cinnamon and mix in 1 cup semi-sweet chocolate chips, 1 cup shredded coconut, and 1 cup chopped almonds.