Nostalgic, delicious and easy these Oatmeal Raisin Cookies are a classic that we can’t stop making in our house. Easy, flavorful and absolutely irresistible.
When you think of cookies you really think of all the classics like chocolate chip, sugar, and these Oatmeal Raisin Cookies.
I have to admit, that out of all the cookies that are out there these are in my top 3 favorites cookie recipes.
There is something about Oatmeal Raisin Cookies that just bring that feeling of being home. Like something you grew up having around.
This recipe is one that we have made for years and years, I’ve changed it up a little from when my mom and grandma used to make them but that was just for my flavor.
One thing that I love about these is that they are super easy dessert to make and usually we have everything on hand.
If you are a baker, love cookies but are still searching for that perfect Oatmeal Raisin Cookie Recipe, look no further!
Some of our other favorite cookie recipes that we have on our site include: The Best Brownie Cookies, Reese’s Peanut Butter Cookies and Chewy Sugar Cookies.
WHY THIS RECIPE WORKS:
- Easy on hand baking ingredients are needed to make these.
- This makes a large batch, but you still can always double it to make more.
- Not a fan of raisins? Swap out with chocolate chips.
INGREDIENTS NEEDED (FULL RECIPE AT THE BOTTOM OF THE POST):
All-purpose flour
Ground cinnamon
Baking soda
Baking powder
Fine sea salt
Unsalted butter
Light brown sugar
Granulated sugar
Eggs
Vanilla extract
Old-fashioned oats
Raisins
HOW TO MAKE OATMEAL RAISIN COOKIES, STEP BY STEP:
- Preheat the oven to 350 degrees F. Line baking sheets with parchment paper, set aside.
- In a medium-sized bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt, set aside.
- In the body of a stand mixer or in a large bowl with an electric hand mixer, beat together the butter with the brown sugar and granulated sugar for 3 minutes until light and fluffy making sure to scrape down the sides in the process.
- Next, add one egg and vanilla, mix in the first egg completely before adding the next.
- Add the flour mixture to the bowl and mix it in until combined, again making sure you scrape down the sides as you go.
- Lastly add in the oatmeal and raisins, mix until they are just distributed making sure to not overmix.
- Gran some of the cookie dough and roll two tablespoon-sized balls of dough and place them on the prepared baking sheets roughly 3 inches apart. Slightly press down the tops of the cookie dough balls with your hand so the tops are flat.
- Place in the oven and bake for 10-12 minutes until the start to turn lightly golden brown along the edges,
- Remove from the oven and let the cookies cool on the baking sheets for 10 minutes before transferring to a wire rack to cool completely.
CAN I USE CHOCOLATE CHIPS INSTEAD OF RAISINS?
Yes! I know there is a huge debate about raisins and chocolate chips and some prefer one over the other.
So if you are not a raisin lover, substitute them with semi-sweet chocolate chips instead.
DO THESE NEED TO CHILL AT ALL?
No, thank goodness. Sometimes you get the recipes where the cookie need to chill but with these Oatmeal Raisin Cookies you do not need to chill them.
They can go from being made into the dough directly into baking.
CAN I USE QUICK COOKING OATS?
No, they are smaller and have a different texture and will not turn out when making these cookies.
Make sure that you are using old fashioned oats when you make these.
CAN I ADD ANYTHING ELSE TO THESE COOKIES?
If you want to switch them up more than just swapping out the raisins for chocolate chips you absolutely can. Some ideas include:
- Dried Cranberries
- White Chocolate Chips
- Pecans
- Walnuts
- Butterscotch Chips
- Top with Flaked Sea Salt
- Toffee Bits
HOW TO STORE:
These can be stored in an airtight container or bag at room temperature where they will keep for up to 4 days.
You can also freeze this recipe. Place in a freezer bag or container and they will keep for up to 3 months.
To defrost, remove to the countertop until completely thawed and then serve.
TIPS AND TRICKS:
- These can be frozen, see above on how to do that.
- Chocolate chips can be substituted for the raisins.
- The batter does not need to be chilled before baking.
- This makes a larger batch but you can still double the recipe to have more on hand or to serve more people.
- Other additions can be added to the batter, see above on ideas.
- Make sure you are only using Old Fashioned Oats in this recipe, others wont work.
When it comes to the most tasty classic cookie, you cannot go wrong when you make these Oatmeal Raisin Cookies!
If you like this recipe you might also like:
- Iced Oatmeal Cookies
- Oatmeal Cream Pies
- Cream Cheese Chocolate Chip Cookies
- M&M Chocolate Chip Cookies
If you’ve tried these OATMEAL RAISIN COOKIES or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Oatmeal Raisin Cookies
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt
- 1 cup unsalted butter softened
- 1 ½ cup light brown sugar packed
- ½ cup granulated sugar
- 2 large eggs
- 1 Tablespoon vanilla extract
- 3 cups old-fashioned oats
- 1 ½ cups raisins
Instructions
- Preheat the oven to 350 degrees F. Line baking sheets with parchment paper, set aside.
- In a medium-sized bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt, set aside.
- In the body of a stand mixer or in a large bowl with an electric hand mixer, beat together the butter with the brown sugar and granulated sugar for 3 minutes until light and fluffy making sure to scrape down the sides in the process.
- Next, add one egg and vanilla, mix in the first egg completely before adding the next.
- Add the flour mixture to the bowl and mix it in until combined, again making sure you scrape down the sides as you go.
- Lastly add in the oatmeal and raisins, mix until they are just distributed making sure to not overmix.
- Gran some of the cookie dough and roll two tablespoon-sized balls of dough and place them on the prepared baking sheets roughly 3 inches apart. Slightly press down the tops of the cookie dough balls with your hand so the tops are flat.
- Place in the oven and bake for 10-12 minutes until the start to turn lightly golden brown along the edges,
- Remove from the oven and let the cookies cool on the baking sheets for 10 minutes before transferring to a wire rack to cool completely.
Notes
- These can be frozen, see above on how to do that.
- Chocolate chips can be substituted for the raisins.
- The batter does not need to be chilled before baking.
- This makes a larger batch but you can still double the recipe to have more on hand or to serve more people.
- Other additions can be added to the batter, see above on ideas.
- Make sure you are only using Old Fashioned Oats in this recipe, others wont work.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
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