If you’re hunting for a cookie that’s comforting, wholesome, and a touch nostalgic, let me introduce you to these Oatmeal Raisin Cookies. They’re golden on the edges, chewy in the middle, and utterly irresistible, bringing together plump raisins, a hint of cinnamon, and hearty oats for a classic treat that truly feels like home. Whether you’re baking for a crowd or just treating yourself to something special with a cup of coffee, this recipe will delight anyone who loves a little old-fashioned goodness with every bite.
Ingredients You’ll Need
The beauty of Oatmeal Raisin Cookies is the simplicity of their ingredients, each one contributing to the delightful chew, hint of spice, and that unmistakable home-baked aroma. Every staple here is a building block to great texture and flavor—nothing too fancy, but all absolutely essential!
- Unsalted butter (1 cup, softened): Butter is the backbone that gives these cookies their lovely rich flavor and tender crumb.
- Light brown sugar (1 cup, packed): For chewy, caramel undertones that make every bite special.
- Granulated sugar (1/2 cup): Adds the right touch of sweetness and helps the cookies get those golden edges.
- Large eggs (2): These give the cookies structure and moisture; make sure they’re room temperature for best results.
- Vanilla extract (2 teaspoons): A little vanilla infuses warmth and rounds out the cinnamon and brown sugar beautifully.
- All-purpose flour (1 1/2 cups): Creates that classic cookie base—light but sturdy enough to hold all those yummy mix-ins.
- Baking soda (1 teaspoon): Just right for a gentle lift, ensuring your cookies don’t turn out too cakey.
- Ground cinnamon (1 1/2 teaspoons): This spice brings cozy vibes and a lovely aroma that pairs perfectly with oats and raisins.
- Salt (1/2 teaspoon): Not to be skipped! It balances the sweetness and enhances every flavor in the cookie.
- Old-fashioned rolled oats (3 cups): The star ingredient: hearty, chewy, and full of wholesome texture.
- Raisins (1 cup): Plump and sweet, they bring classic Oatmeal Raisin Cookies to life—soaking first makes them extra juicy!
- Chopped walnuts (1/2 cup, optional): For a bit of crunch and a nutty contrast to the soft, chewy dough—highly recommended if you love texture.
How to Make Oatmeal Raisin Cookies
Step 1: Prep Your Baking Gear
Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper, which keeps the cookies from sticking and makes cleanup a breeze. Even if your pans are nonstick, parchment helps these cookies bake up with perfectly golden bottoms.
Step 2: Cream Butters and Sugars
Grab a large mixing bowl and beat together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This step works a little air into the dough and ensures your cookies stay soft and chewy, not flat or greasy.
Step 3: Add Eggs and Vanilla
Beat in the eggs one at a time, making sure the first is fully incorporated before adding the next. Stir in the vanilla extract—these wet ingredients turn your creamed butter and sugar into a smooth, luscious base for the dough.
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. This distributes the baking soda and spices evenly, which is key for cookies that rise properly and have that hint of cinnamon in every single bite.
Step 5: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to your wet mixture. Stir gently, just until you don’t see any streaks of flour—it’s okay if a few lumps remain. Over-mixing here could leave you with tough cookies, so mix until just combined for best results.
Step 6: Fold in Oats, Raisins, and Walnuts
Add in the rolled oats and raisins, plus those chopped walnuts if you’re using them. Use a sturdy spatula or wooden spoon to fold everything together. If you like your raisins extra plump, soak them in warm water for about 10 minutes and drain before adding—they’ll make the cookies even chewier!
Step 7: Shape and Bake
Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each one to allow for a little spreading. Bake for 10 to 12 minutes, until the edges turn golden but the centers still look slightly underdone—this is the secret to a perfect chewy middle.
Step 8: Cool and Enjoy
Let your cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. This extra time lets the Oatmeal Raisin Cookies set so they don’t fall apart. Once cool, indulge in that soft, chewy, just-sweet-enough goodness!
How to Serve Oatmeal Raisin Cookies
Garnishes
For a picture-perfect batch, try sprinkling a pinch of flaky sea salt over each cookie right after baking. It’s a simple way to make the flavors pop, and the contrast of sweet and salty is absolutely delicious. If you’re serving these at a party, a dusting of powdered sugar adds a pretty, wintry look.
Side Dishes
Oatmeal Raisin Cookies shine all on their own, but they pair brilliantly with cold milk (classic!), a creamy latte, or hot spiced tea. For dessert platters, serve them alongside fruit like apple slices or juicy berries—those fresh, tart flavors balance the hearty sweetness of the cookies.
Creative Ways to Present
Stack them high and wrap with a pretty ribbon for edible gifts, or arrange on a rustic wooden board for cozy gatherings. They’re also fantastic sandwiched with vanilla ice cream for a playful dessert, or crumbled over yogurt for an indulgent snack.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Oatmeal Raisin Cookies in an airtight container at room temperature. They stay soft for up to a week, especially if you tuck a slice of bread into the container (it keeps cookies moist—little kitchen secret!).
Freezing
Absolutely! These cookies freeze beautifully. Place the cooled cookies in a freezer-safe bag or container, and they’ll keep for up to three months. You can also freeze the unbaked dough in pre-portioned balls—bake straight from the freezer for spur-of-the-moment treats.
Reheating
If your cookies have gone a bit firm, revive them by warming in a 300°F oven for a few minutes or giving them 10 seconds in the microwave. This brings back that fresh-from-the-oven aroma and soft centers everyone loves.
FAQs
Can I substitute the raisins with other dried fruits?
Yes! Try dried cranberries, chopped dried apricots, or even golden raisins for a fun twist. Just make sure to keep the size similar so the cookies bake evenly.
Are Oatmeal Raisin Cookies gluten-free?
As written, this recipe uses all-purpose flour, so it’s not gluten-free. However, swapping in a cup-for-cup gluten-free flour blend makes them friendly for more diets (just double-check that your oats are certified gluten-free, too).
Why are my cookies turning out flat?
Usually, cookies turn flat if the butter is too soft or melted, or if the dough was overmixed. Chilling the dough for 30 minutes before baking can help the cookies hold their shape nicely.
Can I make these cookies ahead of time?
Definitely! The dough can be made up to 2 days ahead and stored in the fridge. Simply scoop and bake as directed for fresh Oatmeal Raisin Cookies anytime.
Do I have to add walnuts?
Not at all—walnuts are totally optional and can be left out if you prefer a nut-free cookie. Or, switch them for pecans or almonds if you want to change up the flavor and crunch.
Final Thoughts
If there’s one classic treat that never fails to draw smiles, it’s a batch of Oatmeal Raisin Cookies. I hope you’ll give this recipe a place in your own kitchen—it’s a wonderful way to share comfort, tradition, and a little homemade happiness with everyone around the table. Happy baking!
Print
Oatmeal Raisin Cookies Recipe
- Total Time: 27 minutes
- Yield: 30 cookies 1x
- Diet: Vegetarian
Description
Delight in the classic combination of oats, raisins, and warm spices with these chewy Oatmeal Raisin Cookies. Perfect for any occasion, these cookies are sure to please both kids and adults alike.
Ingredients
Cookie Dough:
- 1 cup unsalted butter, softened
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
Mix-Ins:
- 3 cups old-fashioned rolled oats
- 1 cup raisins
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream the butter and sugars: In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. Beat in the eggs one at a time, then add vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add the dry mixture to the wet ingredients, mixing until just combined.
- Stir in mix-ins: Stir in the oats, raisins, and walnuts if using.
- Bake: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing about 2 inches apart. Bake for 10–12 minutes, or until the edges are golden but the centers still look slightly soft.
- Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For chewier cookies, soak the raisins in warm water for 10 minutes, then drain before adding to the dough.
- These cookies store well in an airtight container at room temperature for up to 1 week or can be frozen.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 11g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
