These classic oatmeal raisin cookies combine brown sugar, cinnamon, vanilla, and plenty of oats. They bake up soft and chewy, never dry, and deliver rich, comforting flavor and texture—perfect when enjoyed with a cold glass of milk.
Updated May 18, 2023 with fresh photos and practical baking tips
The Perfect Oatmeal Raisin Cookies
The ideal oatmeal raisin cookie is tender, slightly crisp at the edges, and wonderfully chewy in the center. A good measure of cinnamon and a touch of nutmeg enhance the raisins, while brown sugar and a little honey or molasses deepen the overall flavor. These cookies are straightforward to make and far superior to store-bought versions—warm, comforting, and reliably delicious.
Full disclosure: I wasn’t always a fan of oatmeal raisin cookies as a kid. The combination of oats and raisins felt odd back then. But this recipe won me over with its balance of spice, texture, and sweet chewiness. Even skeptics often change their minds after tasting these.
This recipe is different from an oatmeal chocolate chip cookie. For chocolate chip versions I like a thicker cookie that holds lots of chips; for oatmeal raisin cookies I aim for a softer, spiced cookie that highlights the raisins.
Ingredients
Some oatmeal raisin cookies can be bland or dry. These tips and ingredients keep the cookies flavorful and chewy:
- 1 cup all-purpose flour (125 g)
- 1/2 to 1 teaspoon ground cinnamon (I typically use 1 teaspoon)
- 1/8 teaspoon ground nutmeg (optional but recommended)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (112 g) unsalted butter, softened to room temperature
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 large egg, room temperature
- 1 tablespoon honey or molasses (adds flavor and chewiness)
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups old-fashioned rolled oats (not steel-cut; quick oats will work in a pinch)
- 2/3 cup raisins, separated so they aren’t clumped
Making the Cookies
These instructions are straightforward and include photos to guide each step.
- Whisk together the dry ingredients—flour, cinnamon, nutmeg, baking soda, and salt—in a medium bowl so the leavening and spices are evenly distributed.
- In a large bowl, cream the softened butter with the brown sugar and granulated sugar until the mixture is smooth and slightly fluffy.
- Beat in the honey (or molasses), vanilla, and the egg until well combined.
- With the mixer on low, add the flour mixture gradually. I usually stir a few times by hand first to keep the flour from puffing up. The dough will be sticky—that’s normal.
- Fold in the oats and raisins by hand to avoid overworking the batter.
- Cover the dough and chill for at least 30 minutes, up to 48 hours. Chilling prevents the cookies from spreading too thin; for thicker cookies chill 2 hours or more.
- When ready to bake, preheat the oven to 350°F (180°C) and line cookie sheets with parchment paper.
- Portion the dough into balls about 1 to 1.5 tablespoons each and place them 2 inches apart on the prepared sheets.
- Bake one tray at a time on the middle rack for 9–11 minutes, or until the tops look just set. Baking one sheet at a time gives the most even results—two trays can bake unevenly.
- Remove from the oven and let the cookies cool completely on the baking sheet to finish setting; this helps them stay soft and chewy.
Baking Tips & Tricks
- Use butter softened to room temperature—not melted. Set it out 30–60 minutes ahead.
- A cookie scoop gives uniform cookies and makes handling sticky dough easier.
- If the cookies aren’t spreading enough, lightly press the dough balls before baking.
- Chilling the dough makes it easier to manage and controls spread.
- Slightly underbake the cookies so the centers stay soft; they will finish setting as they cool on the tray.
If you already love oatmeal raisin cookies, these will be a new favorite. If you’re unsure about raisins in cookies, give this recipe a try—you may well find yourself converted by the chewy texture and warm brown sugar and cinnamon flavor.
For other oatmeal cookie variations, try recipes for oatmeal chocolate chip cookies, peanut butter oatmeal cookies, or no-bake chocolate peanut butter cookies.
Oatmeal Raisin Cookies
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Equipment
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Cookie Sheets
Ingredients
- 1 cup all-purpose flour (125 grams)
- 1/2 – 1 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (112 grams), softened
- 1/2 cup packed brown sugar (105 grams)
- 1/4 cup granulated sugar (50 grams)
- 1 large egg
- 1 tablespoon honey (15 ml) or molasses
- 1 and 1/2 teaspoons vanilla
- 1 and 1/2 cups old-fashioned oats
- 2/3 cup raisins
Instructions
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Whisk together flour, cinnamon, nutmeg, baking soda, and salt. Set aside.
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Cream the butter, brown sugar, and granulated sugar until light and fluffy, about 2 minutes.
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Beat in the honey (or molasses), vanilla, and egg until smooth.
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Mix the dry ingredients into the butter mixture on low speed until combined.
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Stir in the oats and raisins by hand; the dough will be sticky.
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Cover and refrigerate for at least 30 minutes or overnight.
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Preheat the oven to 350°F (180°C) and line cookie sheets with parchment paper.
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Form dough into 1–1.5 tablespoon balls and place 2 inches apart on the prepared sheets.
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Bake one tray at a time on the middle rack for 9–11 minutes, or until the tops look just set. Cool fully on the cookie tray.
Notes
- Oats: Use large rolled (old-fashioned) oats for best texture. Quick oats will work but avoid instant or steel-cut oats.
- Freezing Cookie Dough: Portion dough balls into a freezer-safe bag and freeze up to 2 months. Bake from frozen, adding 1–2 minutes to the bake time.
- Storage: Store cooled cookies in an airtight container at room temperature up to 4 days. Freeze baked cookies for up to 3 months and thaw in the refrigerator overnight.
- Nutrition: Nutrition numbers are estimates per cookie, assuming 24 cookies per batch.
Nutrition
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