This Oatmeal Raisin Cookie Recipe gives you soft, chewy cookies with warm cinnamon, plump raisins, and a rich blend of butter and brown sugar. They are perfect for a snack or treat! If raisins aren’t your thing, don’t worry! My tried and tested oatmeal cookies are another winner, offering all the same chewy goodness without the raisins.
Ingredients & Substitutions
- Oats: I have tested oatmeal cookie recipes with both rolled oats and quick oats. The cookies made with rolled oats were the best! They cook quickly and have a soft texture. You can use quick oats if that’s all you have. The cookies will still taste delicious, but they will have a different texture.
- Raisins: Soak the raisins in warm water before adding them to the cookie dough. This helps them stay plump and juicy when baked. I don’t want to bite into dry and tough raisins! For an adult treat, soak the raisins in brandy for Boozy Oatmeal Raisin Cookies!
- Butter: I used 2 sticks of unsalted butter to add richness and moisture to the cookies. Salted butter would also work, but you may want to lessen the salt.
- Sugar: Both brown sugar and granulated sugar help these cookies to have the best taste and texture!
- Cinnamon: To enhance the overall taste of the cookies, I added 2 teaspoons of ground cinnamon. I love the warm flavor it brings to each bite.
Why Chill Cookie Dough In This Oatmeal Raisin Cookie Recipe?
It’s important to chill the cookie dough before baking the cookies in this recipe. This is not the case for each cookie recipe, but in this case, chilling the dough helps the cookies hold their shape while baking and makes them softer and chewier. If you want the best oatmeal raisin cookies, chill the dough. While you can skip chilling the dough if you’re short on time, the cookies may spread more during baking and could have a different texture and flavor. If you decide to skip it, keep an eye on the baking time, as they may bake a little faster.
Can I Add Nuts Or Chocolate Chips To The Cookie Dough?
Yes, you can definitely add nuts or chocolate chips to the oatmeal raisin cookie dough! Chopped nuts like walnuts or pecans add a nutty crunch. And, if you want to add chocolate chips, choose your favorite from semi-sweet to milk to dark chocolate. Even white chocolate chips would be good! For another delicious variation to oatmeal cookies, check out my Raspberry Oatmeal Cookies, too!
Can I Make Oatmeal Raisin Cookies Ahead Of Time?
You can freeze oatmeal cookie dough to enjoy fresh cookies later! First, scoop out balls of dough and place them on a baking sheet lined with parchment paper. Put the baking sheet in the freezer for 1 or 2 hours, or until the dough balls are solid. Once they are frozen, move them to a freezer-safe zipper bag. They can stay in the freezer for up to 2 months. When you’re ready to bake, just put the frozen dough on a baking sheet and add 1 or 2 extra minutes to the baking time! I love this when I am craving just one or two freshly baked cookies!
How To Store Oatmeal Raisin Cookies
Once the cookies have cooled, store the baked cookies in an airtight container at room temperature. They will last about a week. For longer storage, freeze the cookies for up to 3 months. For more tips, check out my Guide to Freezing, Baking, and Storing Cookies.
Oatmeal Raisin Cookie Recipe
Ingredients
- 1 cup (155 g) raisins
- 1 cup warm water, 105°-115°F
- 1 cup (2 sticks / 227 g) unsalted butter, softened
- 1 cup (200 g) brown sugar, packed
- ½ cup (100 g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 3 cups (270 g) old-fashioned oats
- 1 ½ cups (188 g) all-purpose flour
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
Instructions
- Place the raisins in a medium bowl. Pour warm water over them and set aside to soak.
- To the bowl of a stand mixer with the paddle attachment, add the butter and sugars. Mix on medium speed for 2-3 minutes, or until fully incorporated and fluffy.
- Add in the eggs and vanilla. Mix until combined.
- Turn the mixer off. Add oats, flour, cinnamon, baking soda, and salt.
- With the mixer on low, mix until just combined.
- Drain the excess water from the raisins. Then, mix them into the cookie dough.
- Cover and refrigerate the dough for 30 minutes, or up to overnight.
- When ready to bake the cookies, preheat oven to 350°F. Line baking sheets with parchment paper.
- Using a 2-tablespoon scoop, drop dough onto the lined baking sheets, leaving about 2 inches between each.
- Bake for 11-12 minutes or until the edges are lightly golden. The top of the cookie may appear a little wet, but they will continue to bake out of the oven.
- Let the cookies rest on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
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What the Test Kitchen had to say about this recipe:
Autumn
These cookies are chewy and delicious! The raisins add a nice sweetness, and the cinnamon gives them a warm flavor.
Elizabeth
I love the texture of these cookies! I am not always a fan of raisins in my oatmeal cookies, but I could handle these!
Annabelle
These cookies were good, but I would have liked a bit more spice.
Bella
Not a fan of raisins, so I didn’t enjoy these cookies as much. They have a great texture, though, and I think they’d be fantastic without the raisins!
Selena
These cookies were the perfect balance of soft and chewy! I loved how hearty they felt, and the raisins made them feel extra special.
The cookies are wonderful, but as I don’t care for raisins, I used dried cranberries
and think they are delicious.
Thank you for all the great recipe’s.