There’s something undeniably comforting about a batch of Old Fashioned Oatmeal Raisin Cookies fresh from the oven. These cookies are soft and chewy, with caramelized edges and bursts of plump raisins. They’re simple, satisfying, and perfect for sharing with family or bringing to a neighbor.
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Oatmeal Raisin Cookies That Actually Taste Good
For so many reasons, these oatmeal raisin cookies remind me of my dad. Besides Crazy Cake, I think they were his favorite dessert. I remember him soaking them in a glass of cold milk until they were almost falling apart.
Like dad, the oatmeal raisin cookie doesn’t love the spotlight. It’s not often 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 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.
I’ve been working for years to develop the oatmeal raisin cookie of my dreams. I wanted a cookie that would surprise the doubters and delight the raisin haters. I wanted a cookie that would stay chewy and soft for days, that was thick and hearty, that had bursts of juicy plump raisins and just the right amount of cinnamon.
Well, friends, this is the one. This humble cookie can hold its own. It may not have the flash or sparkle of Monster Cookies or Oreo Chocolate Chip Cookies, but it’s got heart and it tastes darn good. I hope it becomes a go-to for you and all the oatmeal raisin lovers in your life.
CourtneyKey Ingredients + Substitutions
- Old fashioned rolled oats– Old fashioned oats (sometimes called rolled oats) are the key to that addictive crisp-chewy, hearty texture. Quick oats won’t give you the same texture and might cause the cookies to spread too much.
- All purpose flour– Holds everything together.
- Baking soda- This provides all the lift we need.
- Cinnamon– I’m not a fan of overly spiced oatmeal raisin cookies. These have just the right amount of warm cinnamon without tasting like a spice cake.
- Unsalted butter– I tested these cookies with both butter and shortening and a mix of the two, and I preferred the taste of the all-butter cookie. You can’t be the richness of a buttery oatmeal cookie! Salted butter can be used—just slightly reduce added salt elsewhere.
- Brown sugar– Adds moisture and deep, caramel-like flavor. Light or dark brown sugar both work; dark will give a richer taste.
- Eggs– Bind everything together and add tenderness.
- Vanilla extract– A hefty amount of vanilla enhances all the warm flavors of the cookies.
- Raisins– It feels strange to call raisins the star, but they really are! We soak them in hot water or orange juice to make sure they’re extra plump and juicy. You can also use golden raisins, dried cranberries, or chopped dates.
How to Make Oatmeal Raisin Cookies
Step 1: Soak the raisins in warm water or orange juice for 10–15 minutes, then drain and blot dry with a paper towel.
Step 2: Combine dry ingredients. In a medium bowl, whisk together the oats, flour, baking soda, salt, and cinnamon.
Step 3: Combine wet ingredients. In an electric mixer, beat the butter and brown sugar until creamy and lighter in color, about 2–3 minutes. Beat in the eggs one at a time, then stir in the vanilla extract.
Step 4: Combine wet and dry ingredients and add mix-ins. Add the dry ingredients to the bowl and mix on low speed until just combined. Stir in the drained raisins and nuts until evenly distributed.
Step 5: Chill then bake. Cover the dough with saran wrap, then refrigerate for at least 3 hours or overnight. Scoop 2 Tablespoon portions of dough onto a tray and bake at 350°F for 11–14 minutes, until edges are golden and centers are soft and puffy. If the cookies are a bit misshapen, place a biscuit cutter or upturned glass over the warm cookies and move in a circle to shape.
Step 6: Cool. Allow the cookies to set up on the pan for 10 minutes, or until set enough to transfer. Move to a cooling rack to cool completely.
Storage and Make-Ahead Instructions
- Storage: Baked cookies will keep in an airtight container for up to 4 days.
- Freezer (Baked): Freeze cookies in a sealed container for up to 3 months. Thaw at room temp.
- Freezer (Dough): Freeze scooped dough balls and bake straight from frozen—just add 1–2 minutes to bake time. See this post for all our tips on freezing cookies.
- Make Ahead: Dough can be kept in the refrigerator for up to 48 hours before baking.
Recipe Tips & Variations
- Soak the raisins. This is the key to having nice plump raisins! Soak in warm water, orange juice, or even rum!
- Don’t skip the chilling. This keeps the cookies from spreading too much and gives you nice thick, bakery-style cookies.
- Slightly underbake for the perfect chewy center. The center should look light in color and puffy when you pull them from the oven.
- Use an upturned glass or biscuit cutter to swirl cookies right out of the oven for a perfectly round shape.
- Allow to set up on the pan. Let the cookies cool for 10-15 minutes on the pan, or until they’re set enough to transfer. Transfer to a cooling rack to cool completely.
- Experiment with mix-ins. These would be excellent with walnuts or pecans, chocolate chips, white chocolate chips, or shredded coconut mixed in. You can also try our rich Oatmeal Raisin Chocolate Chip Cookie Recipe!
FAQs
Yes! This step makes a big difference, giving you plump, flavorful raisins instead of dry hard ones.
Yes! Feel free to add up to 3/4 cup chopped nuts to the recipe.
Old fashioned rolled oats provide the best chewy texture. Quick oats will make the cookies softer and thinner.
Chilling prevents spreading and enhances flavor, giving you thicker, chewier cookies.
More of our Favorite Cookie Recipes
- Big Chocolate Chunk Cookies
- Reese’s Pieces Peanut Butter Cookies
- Oatmeal Chocolate Chip Cookie Bars
- Classic Soft and Chewy Peanut Butter Cookies
- Chocolate Cherry Oatmeal Cookies
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Old Fashioned Oatmeal Raisin Cookies
Ingredients
- 2 cups old fashioned rolled oats
- 1 3/4 cups all purpose flour (spooned and leveled)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup (2 sticks) unsalted butter
- 1 1/2 cups packed brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 1/4 cup raisins
- 1 cup orange juice (or water)
- ½ cup chopped walnuts or pecans (optional)
Instructions
- In a bowl, soak the raisins in 1 cup of warm water or orange juice for 10-15 minutes. Drain, then blot dry with a paper towel.1 1/4 cup raisins, 1 cup orange juice
- Meanwhile, in another medium mixing bowl, whisk together the oats, all purpose flour, baking soda, salt, and cinnamon.2 cups old fashioned rolled oats, 1 3/4 cups all purpose flour, 1 teaspoon baking soda, 1 teaspoon salt, 1 teaspoon cinnamon
- In the bowl of an electric mixer, beat together the butter and sugar on medium speed until creamy and a bit lighter in color, 2-3 minutes. Beat in the eggs, one at a time, then stir in the vanilla.1 cup (2 sticks) unsalted butter, 1 1/2 cups packed brown sugar, 2 eggs, 2 teaspoons vanilla extract
- Add the flour mixture to the bowl and beat on low speed until combined. Drain the raisins very well, then add all but 1/4 cup of them to the bowl along with the nuts, if using. Beat on low speed until well distributed.1 3/4 cups all purpose flour, ½ cup chopped walnuts or pecans
- Cover the dough with saran wrap, then place in fridge to chill for at least 2 hours or overnight.
- Preheat the oven to 350 degrees and line two sheet pans with silicone mats or parchment paper. Scoop 2 Tablespoon portions of dough onto the prepared sheet pans, then bake for 11-14 minutes, rotating the pans and shuffling top to bottom midway through. Remove the cookies from the oven when the outside is browned but the inside still looks light in color, puffed, and soft.
- If desired, use a large upside down glass or round cookie cutter to shape the cookies. Place the cutter on top of the cookies and spin it around a few times for a perfect round shape. Dot the cookies with the extra 1/4 cup of raisins. Allow to set up on the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Raisins can be substituted for golden raisins or cranberries.
- Do not skip the chilling step! It’s necessary to keep the cookies from spreading too much.
- Cookies keep well in an airtight container at room temperature for up to 5 days.
- To freeze, scoop cookies, then place them close together on a parchment lined baking sheet. Flash freeze for one hour, then transfer to a freezer bag. Bake cookies from frozen, adding 2-3 minutes to the baking time.
Equipment
Nutrition
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