Classic Oatmeal Raisin Cookies

This post may contain affiliate links.

Today I’m sharing my take on the classic Oatmeal Raisin Cookie.

Classic Oatmeal Raisin Cookies |

Today for #SundaySupper we’re honoring the fathers in our lives. Whether they earned the title by blood or by loyalty or by years of distilled wisdom we’re honoring the ones who have guided us, helped us, and shaped us into the people we are today.

My dad has never been one for the lime light. You’re much more likely to find him in the back fixing an electrical shortage than on a stage. Dad’s the one in the backyard, manning the grill, making sure your steaks turn out just right. He’s the one tucked under the hood of a car hooking up jumper cables because his darling daughter can’t remember to turn her lights off. He’s the one hanging lights, building closets, doing the dirty work no one else seems to want to do. And he’s doing it all quietly, without fanfare, without attention, and all too often, without thanks.

My dad isn’t the extravagant type. He doesn’t express his love in giant bouquets or strings of diamonds. Instead, he lives it, every day, with thoughtful, generous gifts of time and service.

Classic Oatmeal Raisin Cookies |

I credit my dad with teaching me that kind of love. The kind of love that doesn’t have to be loud or showy, but instead proves itself with quiet, faithful devotion over the long haul. It’s the kind of dependable, constant love you know you can count on when you’re stranded on the road at one in the morning. It’s the kind of love that will show up to watch you play Laurie in Oklahoma three nights in a row, even though you know he doesn’t really like musicals. it’s the kind of love that sits patiently beside you, not acting a bit terrified, as you make your first shaky, jumpy drive around the block.

For so many reasons, these oatmeal raisin cookies remind me of my dad. I don’t know if they’re his favorite dessert–he does love a good crazy cake or Crisco cookie–but I do know they’re way up there at the top.

I’ve always thought it was fitting that dad would choose the humble oatmeal raisin cookie over it’s famous cousin, chocolate chip.

Like dad, the oatmeal raisin cookie doesn’t get a lot of attention. It’s not paraded on blogs, featured on the covers of cookbooks, or raved about in cafes. But the oatmeal raisin cookie is the kind of cookie you can depend on. It’s comforting and homey. It’s sturdier than a chocolate chip cookie and feels like it would hold up better under pressure. It’s the cookie of lunch bags and after school snacks. The cookie you find nestled in a jar on the counter, there for you if you need a quick breakfast or a late night nibble. It’s just like dad– faithful, comforting, humble, good.

Classic Oatmeal Raisin Cookies |

I feel a little bit embarrassed that it’s taken me this long to share my favorite oatmeal raisin cookie with you all. There are so many different recipes for oatmeal raisin cookies–some cakey with just a little oats, others packed with ginger or nutmeg, others crisp and buttery thin little wafers. Truthfully, I like these cookies every which way, but this seems to be the recipe I return to most often for a classic, chewy oatmeal cookie. This one is made with old fashioned rolled oats so it retains that addictive crisp-chewy, hearty texture. Lightly spiced with cinnamon, the smell of these cookies will draw people to the kitchen like moths to a porch light. I like to add pecans to them, but they’re good just as plain as can be, too.

Like most of my cookies, I have three recommendations for these: underbake, underbake, and omg you should really take these out before they’re totally done! If you want to retain that crisp outside and gooey center, take these out just when the perimeter is set then allow them to finish setting up on the baking pans.

Wait that excruciating five minutes for them to set up then scoop them straight from the hot pan and dunk them right in a big glass of ice cold milk. There’s not a more satisfying or comforting treat out there. I’m convinced.

…and pro tip: These are a perfect candidate for freezing cookies. Mix up a double batch of the dough so you can have the extra on hand in the freezer for when the cookie craving strikes!

Classic Oatmeal Raisin Cookies |

Classic Oatmeal Raisin Cookies

Note: I've made these with regular large eggs before and they turn out just fine. The extra large makes them just a tad more moist. You can use dark brown or light brown sugar.
5 from 1 vote
Print Pin
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 32
Calories: 209kcal


  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon Kosher salt
  • 2 sticks unsalted butter (at room temperature)
  • 1 cup packed brown sugar
  • 1 cup granulated sugar
  • 2 extra large eggs
  • 2 teaspoons vanilla
  • 3 cups old fashioned rolled oats
  • 1 1/2 cups raisins (plumped for 10 minutes in 2 cups of warm water then drained)
  • 1 1/2 cups pecans (optional)


  • Preheat the oven to 350 degrees. If you'd like to add pecans, spread them out on a baking sheet and bake for 5 minutes. Remove from oven, cool, then coarsely chop.
  • In a small mixing bowl, whisk together flour, baking powder, cinnamon, and salt. Set aside.
  • In the bowl of an electric mixer, beat butter and sugar on medium high speed until light and fluffy, scraping the bowl down as needed.
  • Add eggs, one at a time, beating well after each addition. Beat in vanilla.
  • With the mixer on low speed, slowly add flour mixture to egg mixture. Beat until well combined.
  • Add the oats, drained raisins, and pecans (if desired) and stir to combine.
  • Drop about 2 inch rounds of dough onto sheet pans lined with parchment paper. Flatten slightly with the palm of your hand. These don't spread too much so you'll only need an inch and a half or so between cookies. Bake for 12-15 minutes or until golden and set on the outside and still a little gooey on the inside. Remove from oven and allow cookies to set up on the baking sheet for 5-10 minutes. Then remove to a cooling rack to cool completely.


  • I always plump my raisins first - that will truly make these cookies more enjoyable!
Course Cookies
Cuisine American
Keyword oatmeal cookies, oatmeal raisin cookies


Calories: 209kcal | Carbohydrates: 29g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 28mg | Sodium: 96mg | Potassium: 125mg | Fiber: 2g | Sugar: 13g | Vitamin A: 198IU | Vitamin C: 0.4mg | Calcium: 27mg | Iron: 1mg
Did You Make This Recipe?Leave a review, Mention @NeighborFoodie, or tag #neighborfoodies!

Recipe adapted from Ezra Pound Cake and Barefoot Contessa Back to Basics: Fabulous Flavor from Simple Ingredients



  1. These are my brother’s favorite cookies, so I made them today for his birthday. They are delicious, and I completely agree with the importance of underbaking them and then letting them sit and bake out of the oven on the pan the last few minutes. They make a moist, extremely flavorful cookie. I always know to come to your blog when I need a good cookie recipe. These are the bomb!

  2. Courtney, what an amazing tribute to your father. I really love how you described him – so stoic, so silent, but always there, always doing what needs to be done, and showing his love through actions. You’re totally right about the noble oatmeal raisin cookie – dependable and sturdy, just like dad. I’m definitely going to try these – thanks for sharing your thoughts and the recipe!

  3. I just LOVE oatmeal raisin cookies. They are such a classic, and yours look like perfection.

  4. Oh these look perfect to be dunked in cold milk!I love the chewy texture and the flavor of cinnamon in these and I have to make these sooner than later :)Loved reading your post ๐Ÿ™‚

  5. Still waters run deep. And the love you have for your father and the love you have for him is so well expressed in your post, Courtney. Thank you for the reminder that the simple, small acts are the ones that make life’s moments so precious…On a lighter delicious note, thank you for the oatmeal cookie recipe and tips =)

  6. You’re right – Oatmeal Raisin are not the most glamorous cookie, but they are so comforting. I remember when I asked my mother in law about her favorite cookie, and she told me Oatmeal Raisin, I was like “what?? really? those?” But now I make them for her every year on her birthday. I’ve been using Martha Stewart’s recipe, but sometimes those spread out more than I like them too. Yours look more chunky and chewy, which is what I want. I’ll pin these and make these ones this year! Thanks!

  7. Your post brought tears to my eyes because it describes how my dad was to a “T”. He taught me the same as your dad in so many ways. And although oatmeal cookies don’t get much fanfare, they certainly are one of the best.

  8. Your cookies look wonderful! I haven’t made or had a good oatmeal raisin cookie in forever! Great recipe!

  9. You learn something new about your partner every day. The other day when we wear eating some oatmeal cookies at a friend’s house my husband told me they were his favourite. We have been married for 5 years and I had no idea that he felt that way. I haven’t made them for him before so I think I need to make a batch of these today to surprise him

5 from 1 vote (1 rating without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.