oatmeal raisin cookie recipe with quick oats
The Best oatmeal raisin cookie recipe with quick oats
I also appreciate how balanced this recipe is. The quick oats give it a satisfying fiber boost, and the natural sweetness of the raisins means you don’t need extra sugar. It’s a great way to sneak in a little extra whole grain and fruit without anyone noticing. Plus, they’re foolproof—even if I mess up the mix (and I’ve done that more times than I’d like), they still turn out decent. They’re ideal for any occasion: a quick treat for the kids after school, a snack for the office, or even a last-minute gift for a friend who loves cookies. And honestly, they’re just as good the next day, so they’re also a no-fuss way to enjoy leftovers.
Classic Oatmeal Raisin Cookies
A simple, chewy cookie packed with sweet raisins and hearty oats, perfect for breakfast or a snack. This recipe is a must-try for any occasion.
🥘Ingredients
- 1 cup quick oats
- 1 cup rolled oats
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 1 cup raisins
- 1 tsp baking soda
- ½ tsp cinnamon
👨🍳Directions
-
1
Preheat oven to 350°F. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. -
2
Add the egg and vanilla extract, mixing until fully combined. Stir in the quick oats, rolled oats, baking soda, and cinnamon. -
3
Fold in the raisins until evenly distributed throughout the dough. -
4
Roll the dough into 1-inch balls and place them 2 inches apart on a parchment-lined baking sheet. -
5
Bake in the preheated oven for 10–12 minutes, or until the edges are lightly golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
🔧Equipment
- Mixing bowl
- Mixing spoon
- Baking sheet
- Parchment paper
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Oatmeal Raisin Cookies Works
❓ Frequently Asked Questions About Oatmeal Raisin Cookies
How long do I need to bake the cookies at 350°F?
Cookies baked at 350°F typically take 8 to 10 minutes until the edges are golden and the centers look set but still soft. Watch closely—they can brown quickly, so remove them when the outsides are just starting to turn golden.
Can I substitute raisins for dried cranberries or chocolate chips?
Yes! You can swap dried cranberries or chocolate chips for raisins. Just use the same quantity (about 1 cup for raisins or chocolate chips). For texture, dried cranberries add a slight chew, while chocolate chips give a richer bite.
Why do my cookies spread so much?
Oatmeal raisin cookies often spread due to the butter’s fat content and the soft texture of quick oats. To reduce spreading, chill the dough for 30 minutes before baking. Alternatively, use slightly less butter (try ½ cup instead of ¾ cup) and bake at 325°F for a firmer cookie.
What’s the best way to store these cookies?
Store cookies in an airtight container at room temperature for 3 to 5 days. For longer freshness (up to 1 week), freeze them in a single layer on a baking sheet before transferring to a bag or container. Thaw at room temperature before serving.
Can I make these cookies ahead of time?
Yes! Bake the cookies fresh, then cool completely before storing. They’ll keep well in an airtight container for 3 days at room temperature. For extra freshness, freeze them for up to 3 months—just reheat in the oven at 300°F for 5 to 10 minutes before serving.
