The oatmeal raisin cookies recipe is the type of cookie that makes you sink back into your seat as you savor the yummy flavor. You know the ones…..soft, sweet, chewy – they taste like a loving hug.
These babies are so good they make your eyes roll back into your head and leave you speechless. As soon as you try one you’ll immediately look for a good excuse to grab another!
Oatmeal Raisin Cookies Recipe
I have a confession to make. I didn’t grow up eating oatmeal raisin cookies! Neither of my grandma’s or mom made them! We were more of a chocolate chip family. But I have to tell you, these oatmeal cookies have become my absolute, all-time favorites! Chewy, homey, loaded with cinnamon and just a touch of nutmeg make these cookies absolutely irresistible.
Now, at this time in my life, there is ONE cookie I make year-round. Regardless of the temperature outside, these cookies are that cookie. I reach for this recipe anytime I want a homey, comfort food, Soft, chewy oatmeal cookies taste like home in the first bite.
I love oatmeal peanut butter cookies, pumpkin oatmeal cookies, and all kinds – but this oatmeal raisin cookies recipe is the bomb!! They’re super simple to throw together and they embody everything a great oatmeal cookie should be.
Oatmeal Raisin Cookies Video Tutorial
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Recipe Notes
Types of oats to use: I make these cookies with quick oats. While it’s not a complicated recipe at all, there are a couple of tips to ensure you soft and chewy cookies.
Mix Wet And Dry Ingredients Separately: The main thing is to mix your wet and dry ingredients separately before combining them. This helps ensure the spices and sugars get dispersed evenly for a more cohesive flavor profile. It also means less mixing after combining which keeps the cookies soft and chewy.
Don’t overmix: Overmixing encourages gluten formation which can make your cookies tough and dry.
Refrigerate before baking: I prefer to keep these in the fridge overnight. It produces a thicker cookie, controls spread and increases the chewiness!
Step By Step How To Make
- Dry ingredients. In a medium mixing bowl, whisk together flour, baking sod, salt, cinnamon, and nutmeg; set aside.
- Wet ingredients. In a large mixing bowl, using a handheld electric mixer, cream together butter, and both sugars.
- Beat for 3-4 minutes or until the mixture comes together and is creamy.
- Stir in the vanilla.
- Add eggs one at a time, beating after each addition, just until the yolk disappears.
- Combine. Turn the mixer to low, and gradually add the flour mixture to the butter mixture.
- Mix in oatmeal and raisins.
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Shape + chill. Scoop dough out with a medium cookie scoop. Place cookies on parchment-lined cookie sheets, 2 inches apart. Refrigerate baking sheets overnight. Bake.
How to Store and Make Ahead
- How Long Can You Keep This In The Fridge? Your oatmeal raisin cookies recipe can be stored in the fridge for a week or more, but they don’t need to be refrigerated. I like to keep mine in an airtight container in a cool dry place with a piece of bread. The bread helps control the moisture, so your cookies don’t get hard. For best results don’t store with other cookies as it can change the flavor and consistency of your sweet little work of art. You’d better bake up a big batch if you want to have some for later because these babies go quickly!
- Can You Freeze This? Yes!! You can totally freeze this oatmeal raisin cookies recipe. If you’ve baked too many you can freeze the cooled cookies or you can freeze the cookie dough and have warm chewy homemade cookies anytime! Just scoop as if to bake, only freeze them instead. Wrap individual cookies in plastic and toss them in a freezer bag for up to 2 months.
- Make Ahead Tips: One of the secrets to making great cookies is to let the dough chill in the fridge for an adequate amount of time and these are the perfect make-ahead cookies. Since the recipe calls for at least 2 hours of chill time before baking, I love mixing up this recipe the night before. Since they keep so well you can also bake them a day or two ahead to free up time in your schedule.
Oatmeal Raisin Cookies Recipe Variations
- Add M&Ms. Grab the M&Ms and some other goodies to whip up these incredible monster cookies that spread miles of smiles.
- Add Peanut Butter. Serve up some oatmeal peanut butter raisin cookies or toss in some chocolate chips for peanut butter oatmeal chocolate chip cookies that’ll knock your socks off!
- Add chocolate chips. Nurture your inner child with some oatmeal chocolate chip raisin cookies that are just plain hard to beat.
- Add nuts. Whip up some crunch with butter pecan cookies or oatmeal walnut raisin cookies that are beyond delicious!
- Add bananas. Try a new delicious twist with some oatmeal banana raisin cookies or leave out the oatmeal and bake up some banana chocolate chip cookies that are to die for!
More Soft and Chewy Cookie Recipes
- Soft Chocolate Chip Cookies
- Ginger Molasses Cookies
- Chocolate Chip Pudding Cookies
- Soft Gingerbread Cookies
- Double Chocolate Chip Cookies
- 4th Of July Cake Mix Cookies
Oatmeal Raisin Cookies
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1/8 teaspoon nutmeg
- 1 cup butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, firmly packed
- 2 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 3 cups old fashioned oatmeal
- 1 cup raisins
Instructions
- Dry ingredients. In a medium mixing bowl, whisk together flour (2 cups), baking soda (1 teaspoon), salt (1 teaspoon), cinnamon (1 1/2 teaspoons), and nutmeg (1/8 teaspoon); set aside.
- Wet ingredients + combine. In a large mixing bowl, using a handheld electric mixer, cream together butter (1 cup), and both sugars (1 cup granulated sugar + 1 cup brown sugar). Beat for 3-4 minutes or until the mixture comes together and is creamy. Stir in the vanilla (1 tablespoon). Add eggs (2) one at a time, beating after each addition, just until the yolk disappears. Turn the mixer to low, and gradually add the flour mixture to the butter mixture. Mix in oatmeal (3 cups) and raisins (1 cup).
- Shape + chill. Scoop dough out with a medium cookie scoop (about 2 1/2 tablespoons). Place cookies on parchment-lined cookie sheets (I used 4), 2 inches apart. Refrigerate baking sheets overnight.
- Bake. Preheat oven to 375 degrees. Bake in the preheated oven for 10 minutes, or until the edges of the cookies are turning golden brown.
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Notes
- Types of oats to use: I make these cookies with quick oats. While it’s not a complicated recipe at all, there are a couple of tips to ensure you soft and chewy cookies.
- Mix Wet And Dry Ingredients Separately: The main thing is to mix your wet and dry ingredients separately before combining them. This helps ensure the spices and sugars get dispersed evenly for a more cohesive flavor profile. It also means less mixing after combining which keeps the cookies soft and chewy.
- Don't overmix: Overmixing encourages gluten formation which can make your cookies tough and dry.
- Refrigerate before baking: I prefer to keep these in the fridge overnight. It produces a thicker cookie, controls spread, and increases the chewiness!
Nutrition
I’ve been looking for a great oatmeal raisin cookie recipe, and THIS ONE is it! Perfectly balanced tastes and textures, even using quick oats (all I had). It’s a definite keeper and husband pleaser.
Thank you so much, Emily! I’m glad you like this 🙂
Followed recipe exactly as written. Delicious! The family raved. This recipe is a keeper.
I’m so happy you enyoyed the cookies, Kay! <3
I gotta double the recipe! Thank you for these yummy cookie recipe <3
Right! Enjoy baking, Anna! 🙂