oatmeal raisin cookie recipe

Written BySheba G Updated On
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I’ve been making these oatmeal raisin cookies for years, and they’re still the first thing my kids ask for when they come home from school. There’s something about the chewy texture, the warm cinnamon, and the little bursts of sweet raisins that just hits the spot every time. They’re not overly complicated—just a straightforward, reliable recipe that never lets me down. Whether I’m baking a batch for an after-school snack, packing them in lunchboxes, or bringing them to a potluck, they always disappear fast.

What I love most about these cookies is how they balance comfort and nutrition. The oats add fiber, the raisins bring natural sweetness, and the cinnamon gives them that cozy flavor without needing a ton of sugar. They’re hearty enough to keep the kids full but still feel like a treat, which is why I don’t mind making them regularly. My husband even sneaks them for breakfast sometimes, and honestly, I can’t blame him—they’re that good. If you’re looking for a cookie that’s simple, satisfying, and just a little bit wholesome, this is the one.

Classic Oatmeal Raisin Cookies

Classic Oatmeal Raisin Cookies

4.6 from 1814 votes

Warm, chewy, and packed with raisins and cinnamon, these oatmeal raisin cookies are a timeless treat. Perfect for snacking or sharing with a glass of milk.

Prep Time20 mins
Cook Time12 mins
Resting Time0 mins
Total Time32 mins
Servings: 24 cookiesCuisine: InternationalCalories: 150 kcal per cookie

🥘Ingredients

For the Dough
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 3 cups old-fashioned rolled oats
  • 1 cup raisins

👨‍🍳Directions

  1. 1
    Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. 2
    In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes with an electric mixer).
  3. 3
    Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  4. 4
    In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
  5. 5
    Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
  6. 6
    Stir in the rolled oats and raisins until evenly distributed.
  7. 7
    Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  8. 8
    Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers are still soft.
  9. 9
    Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a cooling rack to cool completely.

🔧Equipment

  • Mixing bowl
  • Electric mixer (or whisk)
  • Measuring cups and spoons
  • Baking sheets
  • Parchment paper
  • Oven
  • Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 150 kcal🧈Total Fat: 7g💛Saturated Fat: 4g❤️Cholesterol: 25mg🧂Sodium: 105mg🌾Total Carbs: 20g🥦Dietary Fiber: 1g🍬Sugars: 11g🥩Protein: 2g

📝Notes

Tips: For chewier cookies, slightly underbake them. You can also substitute raisins with dried cranberries or chocolate chips for variation. Store in an airtight container for up to 5 days.

Watch Video Of How Classic Oatmeal Raisin Cookies Works

This oatmeal raisin cookie recipe is one of those simple, reliable treats that always works—whether you’re baking for a potluck, a school event, or just a cozy afternoon at home. The chewy texture and warm spices make them a crowd-pleaser, and they’re easy enough to whip up last-minute but still feel special. Plus, they’re a great way to get the kids involved in the kitchen, and they disappear fast at any family gathering.

❓ Frequently Asked Questions About Oatmeal Raisin Cookies

1. Can I substitute the raisins in the oatmeal raisin cookie recipe?

Yes, you can substitute raisins with other dried fruits like cranberries, chopped dates, or even chocolate chips if you prefer. Just ensure the total volume remains the same for the best texture.

2. Why did my oatmeal raisin cookies turn out flat?

Flat cookies can result from using too much butter, not chilling the dough before baking, or using old baking soda. Make sure to measure ingredients accurately, chill the dough for at least 30 minutes, and check your baking soda’s freshness.

3. Can I make the dough ahead of time?

Absolutely! You can refrigerate the dough for up to 48 hours or freeze it for up to 3 months. If freezing, portion the dough into balls before freezing for easy baking later.

4. What type of oats should I use for oatmeal raisin cookies?

Old-fashioned rolled oats work best for a chewy texture. Quick oats can make the cookies denser, while steel-cut oats are too hard and won’t blend well.

5. How do I store oatmeal raisin cookies to keep them fresh?

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them for up to 3 months—just thaw at room temperature before enjoying.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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