Oatmeal Raisin Cookies Recipe: If you’ve been craving a timeless classic that mixes comforting spice with chewy oats and plump raisins, this one’s for you. The Best Oatmeal Raisin Cookies Recipe starts with a rich dough, full of butter and brown sugar, that embraces the hearty texture of old‑fashioned oats and the sweet burst of raisins. Whether for a cozy afternoon treat or a crowd‑pleasing bake to share, these cookies deliver harmony between soft chew and crisp edge. Let’s dive in and bake!
Why You’ll Love This Recipe
You’ll love this recipe because it blends texture and flavor so beautifully: the soft oats give each bite a hearty chew, the raisins add natural sweetness and a little chew contrast, and the warm spice (a mix of cinnamon and nutmeg, or apple‑pie spice) brings cozy familiarity. The generous amount of butter ensures the cookies stay tender and rich despite the high‑oat content, overcoming the risk of dryness that many oatmeal‑based cookies suffer from. Plus, it makes a large batch (about 45 cookies) so it’s perfect for sharing, gifting, or freezing some for later.
Ingredients
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2 cups (≈ 250 g) all‑purpose flour
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1 teaspoon baking powder
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1 teaspoon salt
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1 teaspoon apple pie spice (or ¾ tsp cinnamon + ¼ tsp nutmeg)
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1½ cups (3 sticks / ≈ 340 g) unsalted butter, softened
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1 cup (≈ 200 g) granulated sugar
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1 cup (≈ 220 g) light brown sugar, packed
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2 large eggs
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1 teaspoon vanilla extract
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3 cups (≈ 270 g) old‑fashioned oats
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1½ cups (≈ 225 g) raisins
Step‑by‑Step: How to Make Oatmeal Raisin Cookies
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Preheat your oven to 375 °F (≈ 190 °C). Line several baking sheets with parchment paper.
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In a medium bowl, whisk together flour, baking powder, salt, and apple pie spice (or cinnamon + nutmeg).
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In a separate large bowl (or in the bowl of your stand mixer), using the paddle or a hand mixer, cream the softened butter with both sugars on high until the mixture is light and fluffy—about 3–4 minutes. Scrape down the sides with a spatula to ensure even mixing.
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Beat in the vanilla extract and the eggs, one at a time, making sure each is incorporated before adding the next.
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On low speed, slowly add in the flour‑spice mixture and mix until just combined. Scrape down the bowl again.
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Still on low speed, add the oats and raisins and mix until evenly distributed throughout the dough.
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Using a 1½‑tablespoon cookie scoop (or approx. 25–30 g portions), scoop dough onto the prepared baking sheets, spacing the balls about 2 inches apart.
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Bake for 12–14 minutes, or until the cookie edges are slightly golden. The centers may still look a little soft — that’s fine.
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Let the cookies cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.
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(Optional) For thicker, puffier cookies: chill the dough for 30–60 minutes before baking. If your oven tends to run hot (and your cookies often flatten out), chilling helps too.
Helpful Tips
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Use old‑fashioned rolled oats, not quick oats — they provide better texture and chew.
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Ensure the butter is softened (but not melted) to get proper creaming with the sugars.
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Don’t over‑mix once you add the flour — overworking the dough can make cookies tougher.
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If your cookies flatten too much, chill the dough or reduce the oven temperature slightly.
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For slightly chewier centers, pull the cookies out when the edges are set but the centers still look a bit under‑done; they’ll continue to set as they cool.
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For extra flavor, you can toast the oats lightly in a dry skillet for a few minutes before adding — this enhances the nutty taste.
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Do not skip the parchment paper or proper spacing — oatmeal dough spreads more than you might expect.
Substitutions and Variations
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Flour swap: You can substitute part of the all‑purpose flour with whole‑wheat flour or oat flour to increase fiber, but reduce the amount slightly (e.g., replace ½ cup) and expect the texture to be a little denser.
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Sugar alternatives: You can swap part of the granulated sugar for coconut sugar (1:1) for a deeper flavor, but it may affect texture slightly.
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Add‑ins: Consider mixing in toasted chopped walnuts or pecans (~½ cup) for crunch. You could also add dried cranberries instead of raisins for a tart twist.
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Spice variations: Try adding a pinch of cardamom or all‑spice for a different warm flavor profile.
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Gluten‑free option: Use a gluten‑free all‑purpose blend and certified gluten‑free oats, ensuring the raisins are certified GF as well.
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Vegan version: Use vegan butter, replace eggs with flax “eggs” (2 Tbsp ground flax + 6 Tbsp water, chilled), and ensure your sugars are vegan friendly.
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Size variation: Make larger cookies (2‑Tbsp scoop) for chunkier cookies; bake a minute or two longer and adjust for spreading.
Storage Instructions
Keep the cooled cookies in an airtight container at room temperature, where they’ll stay fresh for up to 4 to 5 days.
For longer storage, freeze the baked cookies in a freezer‑safe container or bag (separate layers with parchment) for up to 2 months. Thaw at room temperature before serving.
To freeze dough: scoop the dough into balls and freeze on a sheet pan until firm, then transfer to a freezer bag. When ready to bake, add a minute or two to the bake time and bake from frozen.
Nutritional Information
Here’s an approximate estimate for 1 cookie (assuming ~45 cookies from the batch):
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Calories: ~148 kcal
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Carbohydrates: ~21 g
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Protein: ~1 g
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Fat: ~6 g (Saturated Fat: ~4 g)
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Cholesterol: ~24 mg
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Sodium: ~58 mg
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Potassium: ~85 mg
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Fiber: ~1 g
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Sugar: ~9 g
Serving Suggestions
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Serve warm with a cold glass of milk (dairy or plant‑based) — the classic pairing.
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For a brunch or dessert board: place cookies next to fresh fruit (berries or apple slices), a pot of tea, and some yogurt.
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Crumble one over vanilla ice cream or frozen yogurt for a crunchy topping.
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Pack in a cookie tin or box as a homemade gift — they travel well.
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For a cozy evening treat: pair with a mug of hot cocoa or a spiced chai latte.
Frequently Asked Questions About Best Oatmeal Raisin Cookies Recipe
Why does the recipe use so much butter?
Because oats are quite absorbent and can lead to a drier cookie if there isn’t enough fat. The generous butter ensures tenderness, richness, and prevents the cookies from feeling dry or crumbly once baked.
Can I use quick oats instead of old‑fashioned oats?
You could, but quick oats don’t hold their shape as well and will yield a softer, potentially flatter cookie. Old‑fashioned oats give better texture and chew (and better visual “oats”).
My cookies always flatten out too much — what do I do?
Try chilling the dough for 30–60 minutes before baking (or longer if time allows). Also ensure your oven temperature is accurate. If your oven runs hot, reducing by 10 °F may help. And make sure your baking sheets are lined and not over‑crowded.
Can I reduce the sugar or butter to make them “healthier”?
You can reduce sugar slightly (e.g., by ¼ cup total) or swap to a more natural sugar, but reducing butter too much may affect texture and richness. If you reduce both significantly, you’ll likely end up with a drier, less satisfying cookie.
How do I know when they’re done baking?
The edges should be slightly golden and set, while the centers may still look just a little under‑done — they’ll continue to firm up as they cool on the sheet. Over‑baking will make them crisp rather than soft and chewy.
Final Thoughts
Thank you so much for trying this Best Oatmeal Raisin Cookies Recipe — it’s one of my go‑to comfort bakes, full of warm spice, hearty oats, and sweet raisins. I truly hope you enjoy how easy it is to make and how wonderfully flavorful the cookies turn out. Whether you’re baking for family, friends, or simply treating yourself, these cookies bring joy and a sense of home. Happy baking, and thank you for being part of our food‑loving community — may your kitchen be filled with the aroma of warm cookies and your heart with the pleasure of sharing them. Well wishes on your cooking experience, and savor every chewy, buttery bite!
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Oatmeal Raisin Cookies Recipe
- Total Time: 29 minutes
- Yield: 45 cookies 1x
Description
This Best Oatmeal Raisin Cookies Recipe makes soft, chewy cookies filled with hearty oats, plump raisins, and cozy spice. A perfect classic that’s easy to bake and even easier to love!
Ingredients
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon apple pie spice (or ¾ tsp cinnamon + ¼ tsp nutmeg)
1½ cups unsalted butter, softened
1 cup granulated sugar
1 cup light brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
3 cups old fashioned oats
1½ cups raisins
Instructions
-
Preheat your oven to 375 °F (≈ 190 °C). Line several baking sheets with parchment paper.
-
In a medium bowl, whisk together flour, baking powder, salt, and apple pie spice (or cinnamon + nutmeg).
-
In a separate large bowl (or in the bowl of your stand mixer), using the paddle or a hand mixer, cream the softened butter with both sugars on high until the mixture is light and fluffy—about 3–4 minutes. Scrape down the sides with a spatula to ensure even mixing.
-
Beat in the vanilla extract and the eggs, one at a time, making sure each is incorporated before adding the next.
-
On low speed, slowly add in the flour‑spice mixture and mix until just combined. Scrape down the bowl again.
-
Still on low speed, add the oats and raisins and mix until evenly distributed throughout the dough.
-
Using a 1½‑tablespoon cookie scoop (or approx. 25–30 g portions), scoop dough onto the prepared baking sheets, spacing the balls about 2 inches apart.
-
Bake for 12–14 minutes, or until the cookie edges are slightly golden. The centers may still look a little soft — that’s fine.
-
Let the cookies cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.
-
(Optional) For thicker, puffier cookies: chill the dough for 30–60 minutes before baking. If your oven tends to run hot (and your cookies often flatten out), chilling helps too.
Notes
For puffier cookies, chill the dough for 30–60 minutes. The high butter content ensures moisture despite the oats. Store in airtight container for up to 5 days, or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Cookies
Nutrition
- Serving Size: 1 cookie
- Calories: 148 kcal
- Sugar: 9 g
- Carbohydrates: 21 g
- Protein: 1 g