This is the ultimate recipe for Oatmeal Raisin Cookies! Studded with raisins and perfectly spiced, these oatmeal cookies bake up soft and chewy.
This recipe for Oatmeal Raisin Cookies has been in my family for generations and never disappoints.
It is a simple recipe that produces a perfectly soft and tender, yet slightly chewy oatmeal cookie. The addition of raisins adds a sweetness that compliments the warming cinnamon and brown sugar. Finished with the crunch of walnuts, these Oatmeal Raisin Cookies hit all the notes you crave in a good oatmeal cookie.
Note on Ingredients
- Butter: Unsalted butter is best for baking Be sure your butter is at room temperature prior to preparing these cookies so that the dough blends up perfectly.
- Oats: For oatmeal cookies, use quick-cooking or old-fashioned oats. Do NOT use steel-cut oats.
- Flour: All-purpose flour is best for this oatmeal raisin cookie recipe. I have also made these cookies with an all-purpose 1:1 gluten-free flour blend with success.
- Sugar: For the best texture and flavor, use both granulated and brown sugar.
- Nuts: Use toasted, chopped walnuts in this recipe. Or feel free to omit the nuts for a nut-free Oatmeal Raisin Cookie.
How to Make Oatmeal Raisin Cookies
Step One: Prepare Cookie Dough
- 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, and pale in color.
- Once the butter and sugar are creamed together, and in the eggs and vanilla extract.
- Add the dry ingredients to the creamed butter and egg mixture and mix until just combined. You don't want to overmix the cookie dough, as that can result in tough cookies.
- Once the dough is combined, add in the raisins and walnuts and stir until they are evenly distributed through the batter.
Step Three: Shape Cookies
- Measure out approximately a tablespoon of dough and roll it into a ball.
- Place the shaped cookies onto a parchment-lined, or non-stick cookie sheet, spaced about 2-3 inches apart.
Step Four: Bake
- Bake until the edges are golden and the center is still a bit soft.
- Allow the cookies to cool on the cookie sheet for 2-3 minutes before removing them to a cooling rack to cool completely.
Once cooled, place the oatmeal cookies into an airtight container. Store the cookies at room temperature for up to 5 days. If desired, 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.
How to Freeze Cookie Dough
If you would like to have oatmeal raisin 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 the dough into tablespoon-sized balls and place the balls of dough on a baking sheet lined with parchment paper.
- Place the cookie sheet into the freezer and freeze for 1 hour, or until frozen solid.
- Transfer the frozen cookie dough balls into a freezer-safe bag and freeze for up to 3 months.
- When ready to bake, place the frozen cookies on a baking sheet. Bake from frozen at 375 degrees F for 9-11 minutes.
Oatmeal Cookie Variations
Adding raisins and walnuts 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 into 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 of 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.
More Favorite Cookie Recipes
- Cut-Out Sugar Cookies
- Neiman Marcus Chocolate Chip Cookie
- Snickerdoodle Cookies
- Shortbread Cookies
- Snowball Cookies
I hope you love this recipe for Raisin Oatmeal Cookies! If you give them a try, please be sure to leave a review and comment below.
Oatmeal Raisin Cookies
- Preheat oven to 375 degrees F.
- In a medium mixing bowl, mix together flour, oats, salt, cinnamon, baking powder, and baking soda until well combined.
- 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.
- Fold the dry ingredients into the wet ingredients until just combined. Add the raisins and walnuts to the batter and gently fold in.
- Measure out approximately a tablespoon of dough and gently roll it into a ball. Place the dough on a nonstick, or parchment-lined cookie sheet, spaced out about 2-3 inches apart.
- Bake for 6-7 minutes, until edges are set and lightly brown, The center of the cookies should still be a bit soft and jiggly.
- Remove from the oven and cool for 2-3 minutes on the cookie sheet before transfering the cookies to a cooling rack to cool completely.
- Oatmeal Chocolate Chip Cookies: Omit the raisins, walnuts, and cinnamon and add 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.