Oatmeal Raisin Cookies
If you’re craving a cookie that’s chewy, comforting, and packed with nostalgic flavor, oatmeal raisin cookies are the answer. These classic treats combine the earthy richness of oats with the natural sweetness of raisins, making them a beloved favorite for all ages. Whether you bake them for a snack, dessert, or a lunchbox surprise, they never disappoint.
Nothing beats the warm, comforting aroma of freshly baked oatmeal raisin cookies coming out of the oven. Soft, chewy, and loaded with wholesome oats and sweet raisins, these cookies are a timeless treat perfect for any occasion. Whether you’re baking for your family or preparing a batch for a gathering, this guide will walk you through everything you need to make the perfect oatmeal raisin cookies from scratch.
Ingredients
Choosing the right ingredients is key to the chewy texture and rich flavor of oatmeal raisin cookies. Below is everything you’ll need, grouped into categories.
Dry Ingredients:
These form the base of your cookie dough and provide structure.
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp salt
Wet Ingredients:
These help bind the dough and add moisture for softness.
- 1 cup unsalted butter (softened)
- ¾ cup brown sugar (packed)
- ½ cup granulated sugar
- 2 large eggs
- 1 ½ tsp vanilla extract
Mix-Ins:
Here’s where the chewy magic happens.
- 3 cups old-fashioned rolled oats
- 1 ½ cups raisins
- Optional: ½ cup chopped walnuts or pecans for added crunch
Instructions
Follow these step-by-step directions for foolproof oatmeal raisin cookies every time.
Step 1: Preheat and Prep
Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats to prevent sticking.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Set aside.
Step 3: Cream the Butter and Sugars
In a large bowl, beat the softened butter with brown and white sugars using a hand mixer or stand mixer until the mixture is light and fluffy. This usually takes about 2–3 minutes.
Step 4: Add Eggs and Vanilla
Add in the eggs one at a time, beating well after each. Then stir in the vanilla extract. The mixture should now look creamy and smooth.
Step 5: Combine Wet and Dry
Gradually add the dry ingredients into the wet mixture. Mix just until combined—avoid overmixing to keep cookies tender.
Step 6: Fold in Oats and Raisins
Using a spatula or wooden spoon, fold in the oats and raisins (and nuts if using). Make sure everything is evenly distributed throughout the dough.
Step 7: Chill the Dough (Optional but Recommended)
Chilling the dough for at least 30 minutes helps the cookies hold their shape and enhances the flavor. Cover the bowl with plastic wrap and refrigerate.
Step 8: Scoop and Shape
Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Flatten slightly with your fingers or the back of a spoon.
Step 9: Bake
Bake for 10–12 minutes, or until the edges are golden and the centers look just set. Do not overbake they will continue cooking as they cool.
Step 10: Cool Completely
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This helps them firm up without drying out.
Pro Tips and Variations
Pro Tips for Perfect Oatmeal Raisin Cookies:
- Soak your raisins in warm water for 10 minutes to make them plump and juicy. Drain well before using.
- Don’t overmix the dough to avoid tough cookies.
- Use a cookie scoop for even sizing and uniform baking.
Flavor Variations:
- Chocolate Twist: Swap half the raisins for chocolate chips.
- Nutty Delight: Add chopped pecans or walnuts for a crunchy bite.
- Spice It Up: Mix in a pinch of nutmeg or allspice for a deeper flavor profile.
Serving Suggestions
- Fresh and Warm: Serve straight out of the oven with a glass of cold milk or warm chai.
- Dessert Sandwich: Use two cookies with vanilla ice cream in between for a quick dessert.
Gift Idea: Pack in small jars or treat bags with ribbons for the perfect homemade gift.
Conclusion
Oatmeal raisin cookies are a classic for a reason —hearty, sweet, and soul-satisfying. With this easy and detailed guide, you’ll be baking like a pro and enjoying homemade goodness that tastes better than store-bought every time.
Oatmeal Raisin Cookies
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp salt
Wet Ingredients
- 1 cup unsalted butter (softened)
- ¾ cup brown sugar
- ½ cup white sugar
- 2 large eggs
- 1 ½ tsp vanilla extract
Mix-Ins
- 3 cups old-fashioned oats
- 1 ½ cups raisins
- Optional: ½ cup chopped nuts (walnuts or pecans)
Instructions
- Start by preheating your oven to 350°F (175°C) and lining your baking trays with parchment paper or silicone mats.
- In a mixing bowl, combine the flour, baking soda, salt, and cinnamon, then set it aside.
- In a stand mixer, cream together the butter, brown sugar, and white sugar for 2–3 minutes until the mixture is light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Gradually mix the dry ingredients into the wet mixture until just combined.
- Stir in the oats and raisins (and walnuts if using) either by hand or on low speed.
- Cover the dough and refrigerate for 30 to 60 minutes—this helps the cookies bake up thicker.
- Scoop the dough into 1.5-inch balls and place them 2 inches apart on your prepared baking sheets.
- Bake for 10–12 minutes, or until the edges are golden and set. The centers should still look slightly soft.
- Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.
Notes
- Calories: 185
- Total Fat: 8g
- Saturated Fat: 5g
- Cholesterol: 25mg
- Sodium: 115mg
- Total Carbohydrates: 26g
- Dietary Fiber: 1.5g
- Sugars: 14g
- Protein: 2.5g
- These cookies can be stored in an airtight container for up to 5 days.
- For a firmer cookie, bake a minute longer; for a chewier one, reduce by 1 minute.
- Dough can be frozen and baked later for fresh cookies anytime.
FAQs
What makes oatmeal raisin cookies chewy?
The moisture from brown sugar, eggs, and properly measured oats makes these cookies irresistibly chewy.
Why are my oatmeal raisin cookies crumbly?
This usually happens when there’s too much flour or not enough moisture. Be sure to measure ingredients carefully.
How long do oatmeal raisin cookies last?
They stay fresh for 4–5 days at room temperature in an airtight container.
Why do oatmeal raisin cookies go flat?
Flat cookies often result from warm dough or too much sugar. Try chilling the dough before baking.
Why do my oatmeal cookies taste bitter?
Bitter taste usually comes from old baking soda or too much baking powder. Always use fresh leavening agents.
Why do oatmeal cookies get hard?
Overbaking or storing them uncovered can dry them out. Store in an airtight container for best results.
What makes oatmeal cookies crispy?
Baking them a few minutes longer and using more white sugar than brown helps achieve a crispier texture.
