Oatmeal Raisin Cookie Recipe

Our oatmeal raisin cookie recipe brings soft, chewy perfection with every bite. This timeless treat is full of old-fashioned oats, plump raisins, and warm cinnamon flavor all made in under an hour.Sweet craving or a special treat — this one delivers every time.

What is an Oatmeal Raisin Cookie Recipe

An oatmeal raisin cookie recipe blends classic pantry staples into one chewy, golden bite. It starts with old-fashioned oats, sweet raisins, warm cinnamon, and rich brown sugar. Unlike plain sugar cookies, this recipe has texture, depth, and a heartiness that makes it perfect for every season. See also: chewy-marmalade-oatmeal-cookies.

While many know the classic version, there are delicious variations like brown butter oatmeal raisin cookies or even the iconic Sun-Maid oatmeal raisin cookies. The base stays true: chewy oats, plump raisins, and buttery warmth.

These cookies are beloved not just for flavor, but for how simple they are to make. Whether it’s your first time or you’ve been baking for years, the oatmeal raisin cookie recipe always feels like coming home.

We like to keep a stash in the freezer for quick cravings just like we do with our peanut butter cup icebox cake, because let’s be honest, one cookie is never enough.

Oatmeal Raisin Cookie

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• Author: Emma & Ella
• Total Time: 60 min
• Yield: 26–30 cookies 1x
• Diet: Vegetarian

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Description

Soft and chewy with that classic homemade flavor, this oatmeal raisin cookie recipe is everything you love rich, nostalgic, and so easy.

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Ingredients

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1 cup (226g) unsalted butter, softened

1 cup (200g) light or dark brown sugar

1/4 cup (50g) granulated sugar

2 large eggs

2 tsp vanilla extract

1 Tbsp molasses (unsulphured)

1 2/3 cups (209g) all-purpose flour

1 tsp baking soda

1 1/2 tsp cinnamon

1/2 tsp salt

3 cups (255g) old-fashioned rolled oats

1 cup (140g) raisins (soaked, dried)

Optional: 1/2 cup (64g) chopped walnuts

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Instructions

1. Cream butter and sugars: Cream butter and sugars for 2 minutes on medium speed.
2. Add eggs and beat: Add eggs and beat on high for 1 minute. Scrape down bowl.
3. Mix in vanilla and: Mix in vanilla and molasses until combined.
4. Whisk flour, baking soda: Whisk flour, baking soda, cinnamon, and salt in a separate bowl.
5. Add dry ingredients to: Add dry ingredients to wet, mix on low.
6. Stir in oats, raisins: Stir in oats, raisins, and walnuts (optional).
7. Chill dough for 30–60: Chill dough for 30–60 minutes.
8. Preheat oven to 350°F: Preheat oven to 350°F (177°C). Line baking sheets.
9. Scoop 2 Tbsp dough: Scoop 2 Tbsp dough balls 2 inches apart.
10. Bake 12–14 minutes until: Bake 12–14 minutes until golden at edges, soft in center.
11. Cool 5 mins on: Cool 5 mins on sheet, then transfer to wire rack.

Notes

Cookies stay soft for up to 1 week in airtight container.

Freeze dough or baked cookies for up to 3 months.

Use room temp ingredients for best texture.

Soak raisins for 10 minutes for plumpness.

• Prep Time: 45 min
• Cook Time: 13 min
• Category: Cookies
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 170
• Sugar: 12g
• Sodium: 90mg
• Fat: 8g
• Saturated Fat: 5g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 30mg

Why You’ll Love This

There’s a reason this oatmeal raisin cookie recipe is a family favorite. It’s rich, chewy, and absolutely packed with comforting flavor. Here’s what makes it stand out:

• Incredible texture: The combination of old-fashioned oats and molasses creates a tender center with crispy edges.
• Perfectly balanced sweetness: Brown sugar and raisins offer natural caramel notes without going overboard.
• Easy to prep: Just mix, chill, and bake no complicated steps or fancy tools required.
• Versatile: Add chopped walnuts, swap in dried cranberries, or even drizzle with icing for a fancier touch.
• Make-ahead friendly: Like our no-bake peanut butter oat cups, this dough freezes beautifully for fresh-baked cookies anytime.

How to Make

This oatmeal raisin cookie recipe is straightforward and totally beginner-friendly. You’ll just need a mixer, two bowls, and some chill time. The combination of oats and molasses delivers that signature chewy bite, and a short bake keeps the centers soft. Here’s how to bring these cozy cookies to life, step-by-step.

You’ll love how this method gives consistent results just like our blueberry rustic crumble recipe with oats. And don’t worry, no fancy skills needed.

Quick Overview

• Prep Time: 45 minutes
• Chill Time: 30–60 minutes
• Bake Time: 12–14 minutes
• Yield: 26–30 cookies
• Difficulty: Easy

These cookies bake fast, freeze well, and stay soft for days perfect for planning ahead like we do with strawberry cake and cheesecake.

Ingredients

Here’s everything you need for this chewy oatmeal raisin cookie recipe:

• 1 cup (226g) unsalted butter, softened
• 1 cup (200g) light or dark brown sugar
• 1/4 cup (50g) granulated sugar
• 2 large eggs (room temperature)
• 2 tsp vanilla extract
• 1 Tbsp molasses (unsulphured)
• 1 2/3 cups (209g) all-purpose flour
• 1 tsp baking soda
• 1 1/2 tsp cinnamon
• 1/2 tsp salt
• 3 cups (255g) old-fashioned rolled oats
• 1 cup (140g) raisins (soaked and dried)
• Optional: 1/2 cup (64g) chopped toasted walnuts

Step-by-Step

1. Cream the butter and sugars together for 2 minutes on medium speed.
2. Add the eggs and beat on high for 1 minute. Scrape down the bowl.
3. Mix in vanilla and molasses until fully combined.
4. In another bowl, whisk flour, baking soda, cinnamon, and salt.
5. Slowly mix dry ingredients into wet until just combined.
6. Stir in oats, raisins, and walnuts if using.
7. Chill dough for 30–60 minutes.
8. Preheat oven to 350°F (177°C). Line baking sheets with parchment.
9. Scoop 2 Tbsp dough per cookie, spacing 2 inches apart.
10. Bake for 12–14 minutes until edges are golden. Centers should look soft.
11. Cool 5 minutes on sheet, then transfer to wire rack to finish cooling.

Now that your kitchen smells amazing, you’ll know why this oatmeal raisin cookie recipe is always on repeat in our home.

What to Serve Oatmeal Raisin Cookie Recipe With

just like our chilled favorites.Hosting or feeding a crowd — this one always earns its place.

Pair them with a tall glass of milk or serve on a cozy dessert platter with oatmeal no bake cookies and no-bake peanut butter oat cups. They also shine alongside seasonal fruit or creamy ice cream.

For a party tray, try this combo:

Cookie Platter Pairing Ideas

• Vanilla bean ice cream
• Sliced strawberries or bananas
• Chocolate-dipped pretzels
• A drizzle of caramel or melted peanut butter
• A slice of banana zucchini bread

Want to go classic? Warm your cookie slightly and enjoy with black tea or coffee for a satisfying midday pick- one that reminds us of baking days with our grandma.

If you love cozy comfort like this, you’ll probably love our sticky-sweet mango sticky rice recipe too.

Top Tips for Perfecting Oatmeal Raisin Cookies

This oatmeal raisin cookie recipe is pretty forgiving, but these tips will guarantee the softest centers and perfectly chewy edges every time. These same baking tricks helped us dial in recipes like our pecan pie dump cake, where texture is everything.

Use Room Temperature Ingredients

Butter and eggs should both be at room temperature. This ensures even mixing, which keeps the cookies from spreading too much or baking unevenly.

Soak the Raisins

Soaking raisins in warm water for 10 minutes plumps them up, making every bite juicier and more flavorful. Just blot them dry before adding to your dough.

Don’t Skip the Chill

Chilling helps the dough firm up and prevents over-spreading. We recommend 30 to 60 minutes, especially if it’s a warm kitchen day.

Use a Cookie Scoop

it also helps with sticky dough, just like when we portion strawberry cake and cheesecake batter into jars or cups.

Watch the Bake Time

Take them out when the edges look golden but the center still looks a little soft. They’ll continue to set on the baking sheet as they cool.

Customize with Add-ins

Chopped walnuts, white chocolate chips, or dried cranberries are all delicious variations. Just don’t add too it can affect the structure.

Storing and Reheating Tips

One of the best things about this oatmeal raisin cookie recipe? It stores and freezes like a dream.Sweet craving or a special treat — this one delivers every time.

Storing Baked Cookies

Keep baked cookies in an airtight container at room temperature for up to 1 week. To maintain softness, place a it prevents the cookies from drying out.

If you’ve made a double batch like we often do with blueberry rustic crumble, they’ll still taste fresh days later.

Freezing Dough or Cookies

• To freeze dough: Scoop dough into balls and freeze on a baking sheet. Once firm, transfer to a zip-top bag. Freeze for up to 3 months.
• To bake frozen dough: No need to thaw! Just add 1–2 minutes to the bake time.
• To freeze baked cookies: Let cool completely and freeze in layers with parchment paper between. Thaw at room temperature.

these reheat just as beautifully in a quick toaster oven cycle or short microwave zap.

FAQs

Conclusion

This oatmeal raisin cookie recipe is everything we love in a homemade treat: chewy, soft-centered, full of comforting cinnamon flavor, and so easy to whip up. With pantry basics, one bowl, and a little chill time, you’ll have cookies that rival any bakery just like the ones we grew up with.

Ready to bake a batch? Get your oats, soak those raisins, and let’s make some chewy magic happen in your kitchen today. Then hop over to our Facebook and Pinterest pages and show us your creations we can’t wait to see!