Oatmeal Raisin Cookie Recipe

There is something deeply nostalgic and soul-warming about a classic oatmeal raisin cookie, and this recipe is truly the gold standard! Imagine a cookie that is perfectly golden and crisp around the edges, yet incredibly soft and chewy in the center, bursting with plump raisins and a hint of cozy cinnamon. Whether you’re baking these for a rainy afternoon snack or sharing them with friends, these cookies bring that “hug in a dessert” feeling every single time. Trust me, once you smell these baking in your oven, you’ll know exactly why this one’s a total game-changer!

Why You’ll Love This Recipe

• The Ultimate Texture: Thanks to the rolled oats, these cookies have that hearty, satisfying chew we all crave, paired with a soft, buttery crumb.
• Perfectly Balanced Sweetness: The mix of brown and granulated sugar creates a rich, molasses-like depth that isn’t overly sugary.
• Simple & Fast: You can have a warm batch of homemade cookies ready in under 30 minutes—perfect for those sudden cookie cravings!

Ingredients

All you need for this Oatmeal Raisin Cookie Recipe are a few pantry staples! But before we get mixing, let’s chat about what makes these ingredients special:

• Rolled Oats: These provide the classic chewy texture; stick with old-fashioned rolled oats rather than instant for the best bite.
• All-Purpose Flour: The structural base that keeps our cookies soft and sturdy.
• Baking Soda: This helps the cookies rise just enough to stay light and tender.
• Ground Cinnamon: This is the secret to that cozy, “warm kitchen” aroma and flavor.
• Salt: Just a pinch to balance the sweetness and make the flavors pop.
• Unsalted Butter: Make sure it’s softened to room temperature so it creams perfectly with the sugars.
• Brown Sugar: Adds moisture and a lovely caramel note to the dough.
• Granulated Sugar: Helps the edges get that slight, delicious crispiness.
• Large Egg: Binds everything together for a perfect cookie structure.
• Vanilla Extract: Adds a floral, sweet depth that rounds out the spices.
• Raisins: The stars of the show! They add a natural sweetness and a soft, chewy texture.

Note: The ingredients with full measurements will be listed right under the article in the recipe card.

How to Make the Recipe

Step 1: Prep and Dry Ingredients

Preheat your oven to 350°F and line your baking sheet with parchment paper so nothing sticks. In a medium bowl, whisk together your oats, flour, baking soda, cinnamon, and salt until well combined.

Step 2: Cream the Butter and Sugars

In a separate large bowl, beat your softened butter with both the brown and granulated sugar. You want to keep going until the mixture looks light and fluffy—this is where the magic happens!

Step 3: Combine Wet Ingredients

Add in the egg and vanilla extract. Mix it all up until it’s smooth and well incorporated.

Step 4: Form the Dough

Gradually add your dry oat mixture into the wet ingredients. Stir gently until a soft, beautiful dough forms. Don’t overmix!

Step 5: The Raisin Fold

Gently fold in those raisins so they are evenly distributed throughout the dough. Every bite needs a raisin!

Step 6: Scoop and Bake

Scoop tablespoon-sized portions onto your baking sheet. Give them a little space to breathe, then slightly flatten each one with the back of a spoon. Bake for 10–12 minutes until the edges are just golden.

Step 7: Cool and Enjoy

Let them rest on the baking sheet for 5 minutes (they’re still setting!) before moving them to a wire rack.

Pro Tips for Making the Recipe

• Don’t Overbake: These cookies might look a little soft in the center when you pull them out, but they will firm up as they cool. This is the secret to a chewy cookie!
• Plump Your Raisins: If your raisins feel a bit dry, soak them in warm water for 5 minutes and pat them dry before adding to the dough. It makes them extra juicy!
• Room Temp Egg: Using a room-temperature egg helps it emulsify better with the butter and sugar for a smoother dough.

How to Serve

• The Classic Way: You can’t go wrong with a tall, cold glass of milk for dunking.
• Tea Time: These are incredible paired with a hot cup of Earl Grey or chai tea.
• Ice Cream Sandwich: For a real treat, put a scoop of vanilla bean ice cream between two cookies and press them together. It’s UNREAL.

Make Ahead and Storage

Storing Leftovers

Keep your cookies in an airtight container at room temperature for up to 5 days. Pro tip: Put a piece of white bread in the container to keep them extra soft!

Freezing

You can freeze the baked cookies for up to 3 months. You can also freeze the raw dough balls and bake them straight from the freezer—just add a minute or two to the bake time.

Reheating

If you love that “just out of the oven” warmth, pop a cookie in the microwave for 5-10 seconds. It will soften the butter and make the raisins nice and jammy again.

FAQs

1. Can I use Quick Oats instead of Rolled Oats? You can, but the texture will be a bit different. Rolled oats give you that thick, hearty chew, whereas quick oats will result in a softer, more uniform cookie.
2. How do I keep my cookies from spreading too much? Make sure your butter is softened but not melted. If your kitchen is very warm, try chilling the dough in the fridge for 30 minutes before baking to help them hold their shape.
3. Can I add nuts to this recipe? Absolutely! Chopped walnuts or pecans are a fantastic addition. Just swap out a bit of the raisins or add them in for extra crunch.
4. Why are my cookies hard instead of chewy? This usually happens if they are overbaked or if too much flour was used. Use the “spoon and level” method for your flour and keep an eye on that oven timer!