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For the most outstanding Oatmeal Raisin Cookies ever, you need the right ratio of ingredients – the right dry-to-wet ingredients for a soft cookie, enough oatmeal to make the cookies chewy, and enough raisins for sweetness. I learned all about baking ratios in culinary school, and I’m excited to put that knowledge to work for you here.
If you’re looking for an exceptionally delicious oatmeal raisin cookie, look no further. I’ll walk you through my best techniques so you can find success each and every time.
And if you don’t love raisins, start with the recipe and add your own favorite mix-ins. Try chocolate chips, walnuts, or dried cranberries. You’re guaranteed to love every variation!
Table of Contents
Why you’ll love this Oatmeal Raisin Cookie Recipe
If you’re looking for soft, chewy oatmeal raisin cookies with crispy browned edges, this recipe should be your go-to. Along with an ideal texture, there are just enough raisins to add chewiness and sweet flavor without overpowering the oats.
The cookie dough itself is spiced with cinnamon, nutmeg, and vanilla. These extra flavors add depth and warmth, taking your oatmeal cookies right over the top.
Ingredients for Oatmeal Raisin Cookies
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
- Cinnamon and nutmeg: Cinnamon is almost always in these cookies, but I also add freshly grated nutmeg as an extra secret ingredient.
- Butter: Cold butter usually softens up in about 30 minutes when left out at room temperature (much longer if frozen). To soften butter in the microwave, cut each stick of butter in half, unwrap, and place on a microwave-safe plate. Then cook the butter at 10% power (that’s ten percent!) for 1 minute. Afterward, gently press on the butter with your finger. If still too firm, cook for another 40 seconds at 10% power.
- Rolled oats: Old-fashioned whole rolled oats are flattened and round in appearance. Instant oats (quick oats) can be used too, but the cookie will have less of a chewy texture. Don’t use steel cut oats (also known as Scottish or Irish oats).
- Raisins: If your raisins are dried out, plump them up by soaking them in some warm water before adding them to the dough. Pat dry with a paper towel after soaking. If you’re not a fan of raisins, you can also use dried cranberries, currants, nuts, or chocolate chips instead.
How to make Oatmeal Raisin Cookies Recipe
- Adjust oven racks to the upper-middle and lower-middle positions. Preheat oven to 350 degrees. Line 2 rimmed baking sheets with parchment paper or silicone mats. In a medium bowl or on a piece of parchment paper, sift together dry ingredients of flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
- In a stand mixer fit with the paddle attachment, or with an electric mixer on high speed, cream butter until pale and fluffy.
- Add the granulated and brown sugars and beat until the mixture is smooth. Add egg and vanilla and beat on low speed until blended, scraping down the sides of the bowl as necessary.
- Add the flour mixture in batches (about ¼ cup at a time) and mix on low speed until just blended. Add the oats and raisins and stir until just combined.
- Working with 1 heaping tablespoon of dough at a time, scoop dough into 1 1/2-inch balls and drop on prepared baking sheets about 2 inches apart. (I use the OXO medium cookie scoop, a size 40 portioner, and do 12 scoops of dough per baking sheet). You should have 24 cookies.
- Bake until the cookies are golden brown, about 12-15 minutes. Transfer to wire racks and cool completely.
Oatmeal Raisin Cookie tips
- Yield: This recipe makes 24 cookies, but you can make more or less depending on the size of the dough balls. Just be sure to adjust your baking time if you do.
- Storage: Store leftovers in an airtight container for up to 1 week.
- Freezer: Portion out the cookie dough into balls and freeze to bake later. Bake them straight from the oven at 350 degrees for 13 to 16 minutes.
Oatmeal Raisin Variations
- More mix-ins: Try ½ cup of chocolate chips, butterscotch chips, toasted walnuts, toasted pecans, dried cranberries, or flaked coconut.
- Breakfast Cookies: Filled with oats, coconut, pecans, and cranberries, these hearty cookies have an incredible texture, delicious flavor, and perfect chew.
FAQs for Raisin Oatmeal Cookies
Having wet hands makes it easier to handle cookie dough. You can also chill the dough in the refrigerator for 20 minutes.
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Oatmeal Raisin Cookies Recipe
Ingredients
- 3/4 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground cinnamon (see note 1)
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup butter softened (1 stick, see note 2)
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 large egg at room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups old-fashioned rolled oats (see note 3)
- 1/2 cup raisins (see note 4)
Instructions
- Adjust oven racks to the upper-middle and lower-middle positions. Preheat oven to 350 degrees. Line 2 rimmed baking sheets with parchment paper or silicone mats.
- In a medium bowl or on a piece of parchment paper, sift together flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
- In a stand mixer fit with the paddle attachment, or with an electric mixer on high speed, cream butter until pale and fluffy. Add the granulated and brown sugars and beat until the mixture is smooth.
- Add egg and vanilla and beat on low speed until blended, scraping down the sides of the bowl as necessary.
- Add the flour mixture in batches (about ¼ cup at a time) and mix on low speed until just blended. Add the oats and raisins and stir until just combined.
- Working with 1 heaping tablespoon of dough at a time, scoop dough into 1 1/2-inch balls and drop on prepared baking sheets about 2 inches apart. (I use the OXO medium cookie scoop, a size 40 portioner, and do 12 scoops of dough per baking sheet). You should have 24 cookies.
- Bake until the cookies are golden brown, about 12-15 minutes. Transfer to wire racks and cool completely.
Notes
- Cinnamon and nutmeg: Cinnamon is almost always in these cookies, but I also add freshly grated nutmeg as an extra secret ingredient.
- Butter: Cold butter usually softens up in about 30 minutes when left out at room temperature (much longer if frozen). To soften butter in the microwave, cut each stick of butter in half, unwrap, and place on a microwave-safe plate. Then cook the butter at 10% power (that’s ten percent!) for 1 minute. Afterward, gently press on the butter with your finger. If still too firm, cook for another 40 seconds at 10% power.
- Rolled oats: Old-fashioned whole rolled oats are flattened and round in appearance. Instant (quick oats) can be used too, but the cookie will be less chewy. Don’t use steel cut oats (also known as Scottish or Irish oats).
- Raisins: If your raisins are dried out, plump them up by soaking them in some warm water before adding them to the dough. Pat dry with a paper towel after soaking. If you’re not a fan of raisins, you can also use dried cranberries, currants, nuts, or chocolate chips instead.
- Yield: This recipe makes 24 cookies, but you can make more or less depending on the size of the dough balls. Just be sure to adjust your baking time if you do.
- Storage: Store leftovers in an airtight container for up to 1 week.
- Freezer: Portion out the cookie dough into balls and freeze to bake later. Bake them straight from the oven at 350 degrees for 13 to 16 minutes.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
I use 3 c old fashioned oats only, 1 c of granulated sugar in addition to 1/2 brown sugar, 1 tea of cinnamon, 1/2 tea nutmeg, 2 eggs, 1 c butter, and more flour too. I bake 375 + (quick hot) to get brown edges, but chewy center.
I made these cookies last night. The end result was more like โTATEโ flat and crunchy style. The flavor was great but I wonder if the flour amount is wrong since you say to add in 1 cup at a time and recipe only calls for 3/4 cup.
The recipe calls for adding flour 1/4 (one quarter cup) at a time
These are delicious