Classic Oatmeal-Raisin Cookies Recipe (2024)

By Melissa Clark

Updated Feb. 5, 2024

Classic Oatmeal-Raisin Cookies Recipe (1)

Total Time
45 minutes
Rating
5(5,293)
Notes
Read community notes

Full of nubby oats and plenty of sweet raisins, these lightly spiced cookies are pleasingly chewy in the center and crisp around the edges, with a hint of butterscotch from the dark brown sugar. They keep really well, so you can make them up to a week in advance and store them in an airtight container at room temperature. They’re also great for mailing when a package of cookies is in order.

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone

    As a subscriber, you have

    10 gift recipes to give each month. Anyone can view them - even nonsubscribers.

    Learn more.

    Subscribe

  • Print Options

    Include recipe photo

Advertisem*nt

Ingredients

Yield:3 dozen cookies

  • 1cup/227 grams (2 sticks) unsalted butter, softened, more for pans
  • 1cup/200 grams dark brown sugar, packed
  • cup/66 grams granulated sugar
  • 2large eggs
  • 1tablespoon/15 milliliters vanilla extract
  • cups/187 grams all-purpose flour
  • ¾teaspoon salt
  • 1teaspoon baking soda
  • 1teaspoon ground cinnamon
  • ¼teaspoon freshly grated nutmeg
  • ¼teaspoon ground cardamom or ground ginger
  • 3cups/270 grams rolled oats (not instant)
  • cups/225 grams raisins

Ingredient Substitution Guide

Nutritional analysis per serving (36 servings)

144 calories; 6 grams fat; 3 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 21 grams carbohydrates; 1 gram dietary fiber; 11 grams sugars; 2 grams protein; 84 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Classic Oatmeal-Raisin Cookies Recipe (2)

Preparation

Make the recipe with us

  1. Step

    1

    Heat oven to 350 degrees. Butter two large cookie sheets, or line them with parchment paper or reusable silicone liners.

  2. Step

    2

    Using an electric mixer, beat butter in a large bowl until creamy. Add brown and granulated sugars, then beat until fluffy, about 2 minutes. Beat in eggs, one at a time, until fully incorporated. Then, beat in vanilla extract.

  3. In a separate bowl, use a wooden spoon or spatula to mix together the flour, salt, baking soda, cinnamon, nutmeg and cardamom.

  4. Step

    4

    Set mixer on low speed, and beat flour mixture into the butter mixture.

  5. Step

    5

    Stir in oats and raisins.

  6. Step

    6

    Spoon out dough by large tablespoonfuls onto prepared cookie sheets, leaving at least 2 inches between each cookie.

  7. Step

    7

    Bake until cookie edges turn golden brown, about 9 to 13 minutes. Centers will still be quite soft, but they will firm up as the cookies cool. Cool completely on a wire rack. Store in an airtight container at room temperature.

Ratings

5

out of 5

5,293

user ratings

Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Note on this recipe and see it here.

Cooking Notes

Hugh Cheney

For the few, the brave, the naughty; soak the raisins in dark rum while you prepare the dough. Add the raisins and the remnants of rum as the final step. Enjoy the cookies warm out of the oven with cold milk or as a co*cktail.

Lynda H.

The best thing you can do for oatmeal, chocolate chip, etc. cookies is to refrigerate the dough for 8 hours or overnight. Chilling the dough firms the fat, so cookies spread less. It also concentrates the flavors and creates cookies with chewy-crisp (rather than soft) texture. (If you urgently need cookies--and don't we all?--bake what you need right away, then chill the rest of the dough. And see for yourself the improvement in the cookies made with chilled dough.)

Susan

If you soak the raisins in hot water for about 15 minutes before adding them the cookies will be more moist and chewy.

Heath Quinn

If you leave out the spices, the butterscotch threads of vanilla, butter and brown sugar dominate, and it's fabulous.

Apples'nOranges

I like to lightly toast the oatmeal for 8-10 minutes while the oven preheats, just till light golden and fragrant. Don't let them get brown. (I think it may have been Molly O'Neill who suggested this trick.)

Emily D

Also, as someone who nearly always reduces the sugar in recipes, I don’t think these need a reduction. The sweetness level is perfect. I’m seeing a lot of deviations from the original recipe which is also something I do often, but if you’re considering making these I would start with the original because it’s fantastic, and you should experience the actual recipe!

Kim

i substitute dried cranberries instead of raisins. you can also add crushed walnuts. great recipe!

Jan

For those who like both raisins and chocolate chips in their oatmeal cookies, try dark chocolate raisinets...the best of both worlds!

sujatha92

Delicious! Made these with the tweaks I always make to cookies: cut the sugar and mixed in different flours. So cut brown sugar to 3/4 c, cut white sugar to 1/4 c, used 1/2 c white flour, 1/2 c almond flour, 1/2 c white whole wheat flour. I think I could cut the brown sugar to 1/2 c and they would still be fine. I have not made the true recipe to compare texture of my adjustments, but these cookies as I made them were perfect. I imagine they would be delicious as written.

Elinor

I baked these twice in one week and the second time made the mixing of all ingredients easier by 1. adding raisins to the sugars/butter/egg/vanila. (Mixed in by hand.) 2. Then added the oatmeal to the bowl of dry ingredients, combined them, then added about 1/3 at a time to butter/sugar/egg/ raisins. Combining everything with a spoon worked fine and was much easier to get an even mix of ingredients.

Allie

Dried cranberries or - even better - dried cherries are terrific too. No need to plump either of them beforehand.

Ryan

I substitute chocolate chips for raisins. Delicious.

Houston500

Fabulous cookies. I reduced raisins to 1 cup and added 1 cup chopped pecans. Wonderful.

Starchgirl

Old fashioned, delicious, healthy oatmeal cookies! Certainly they're healthy enough for breakfast! I did have to bake them for 15+ minutes to get them brown on the edges. They were still soft on top, but after 5 minutes resting on the cookie sheet, they were perfect.

Connie

Convection bake for 8 minutes.
Very good; moist and tasty. We quite enjoyed.

marni

Has anyone made this into a skillet cookie?

Laura

Add chunked dark chocolate (along with the chocolate dust) instead of raisins. Add cinnamon. Mix all dry ingredients and add all at once to butter mixture. Chill overnight, but let soften before scooping. Rave reviews. But they’re great just as the recipe dictates too!

Karen

Excellent cookies. I had dried cranberries on hand. Other than that, followed the recipe. I wouldn’t change anything. Yummy.

Carol

In my hands, 3 c Bob’s Red Mill rolled oats weighs 338 g, much more than the 270 g specified in recipe. Cookies made with 3 c oats were on the dry side. Next time, I’ll weigh out 338 g oats rather than using measuring cup.

Katherine

These were amazing! I recommend scooping the dough into balls and then refrigerating for at least an hour. These seem prone to melting/spreading in the oven. Chilling them beforehand made a big difference. I still had a few with butter melting out but just used a round cookie cutter to reshape them.

cecerecr

I refrigerated the dough, as suggested in comments, but I could hardly scoop the dough out it became so hard! Suggestions?

MAK

Lovely oatmeal cookies. I added pecans and used dried cranberries instead of raisins because that is what I had in the kitchen. I will make these again.

Katirene

Perfect spice blend and excellent texture. Rave reviews from everyone ages 2-70!

Karen Kenjosian

I couldn't decide between the cardamom or ginger, so I used an 1/8th teaspoon of both. It was a great call! My yield was 3 1/2 dozen using a #2 disher. I checked each batch at 9 minutes (oven verified @ 350°F), but every iteration required the full 13 minutes. The cookies have a delightfully crispy perimeter with a pleasant chew in the center. I am officially converted from the Vanishing Oatmeal Cookie recipe on the Quaker Oats container.

First time making oatmeal cookies

At what point do you add the oatmeal?

Karen Kenjosian

Step 5Stir in oats and raisins. But, TBH, I added all the dry ingredients at the same time with fantastic results.

maureen

no too sweet at all! doubled the recipe and used raisins/walnuts in half, chocolate chips/walnuts in other half.

Lauren

I made these gluten-free by substituting 1 and 1/4 cups superfine almond flour and 1/4 cup cornstarch for the all-purpose flour. Used only ~1/2 cup raisins, chopped ~1/2 cup dates and rolled the chunks in a little extra almond flour to keep them from sticking together; toasted ~1/2 cup of pecans, chopped and added them as well. The cookies came out moist and chewy and everyone wants the recipe.

fiona

Make sure to soften the butter!

Nancy

One word - Delicious as written. Not a big fan of oatmeal cookies so these were made for my husband. The aroma while baking was so amazing I found myself trying a warm cookie right out of the oven. Needless to say it wasn't the only one I ate. I did substitute chocolate chips for the raisins because I didn't have any on hand. The cookie almost had a cake-like texture.

Rachel

Really good-made with only cinnamon

Private notes are only visible to you.

Classic Oatmeal-Raisin Cookies Recipe (2024)

FAQs

Should you soak your raisins before baking cookies? ›

If you add dry raisins to your mix, they tend to draw in moisture from the dough, which can result in drier, harder baked goods. By soaking them, you ensure that the moisture in your batter stays right where it should, keeping your cakes, breads — cinnamon raisin bread, anyone? — or cookies moist and tender.

Why are my oatmeal raisin cookies so hard? ›

Original question: Why do my oatmeal raisin cookies always turn out hard and dry? Possible causes: (1) you don't use enough liquid, (2) you don't use enough fat/oil, (3) you over mix them, (4) you cook them too long, (5) you cook them at too low a temperature.

Why aren t my oatmeal raisin cookies spreading? ›

If you reduce the amount of butter or oil in a recipe, your cookies won't spread as much. If you add too much flour, your cookies won't spread as much. If your cookies have more brown sugar than white sugar, they won't spread as much.

How do you keep oatmeal raisin cookies fresh? ›

To keep these oatmeal cookies soft and chewy, store them in an airtight container at room temperature for up to 4 days. They also freeze well for up to 3 months.

What is the secret to moist cookies? ›

Cornstarch helps product soft and thick cookies. Using more brown sugar than white sugar results in a moister, softer cookie. An extra egg yolk increases chewiness. Rolling the cookie dough balls to be tall and lumpy instead of wide and smooth gives the cookies a bakery-style textured thickness.

What is the best liquid to soak raisins in? ›

Water is the most common soaking liquid, but fruit juices (like pineapple for Aunt Murna's Jam Cake), extracts and spirits (like rum and brandy) can also be used. Another liquid that many have never considered but is a natural choice is eggs.

What happens if you put too much butter in oatmeal cookies? ›

Adding too much butter to your cookies can turn them from delightful treats to crumbly disasters! Here's why: Greasy mess: Extra butter means more fat, making the dough greasy and difficult to handle.

How do you make cookies softer instead of crunchy? ›

How To Make Cookies Chewy Without Cornstarch
  1. Go heavy on brown sugar. It has more moisture than its granulated counterpart, which means the cookie comes out less crispy. ...
  2. Choose margarine or shortening instead of butter. ...
  3. Use baking powder instead of baking soda. ...
  4. Rest your dough. ...
  5. Shorten baking time.
May 14, 2023

How do you know when oatmeal raisin cookies are done? ›

Many drop cookie recipes, including oatmeal cookies, specify baking until the edges are golden or light brown; often, the recipe also specifies that centers should appear set (not jiggly and raw).

Should I use baking soda or baking powder in cookies? ›

Baking soda is typically used for chewy cookies, while baking powder is generally used for light and airy cookies. Since baking powder is comprised of a number of ingredients (baking soda, cream of tartar, cornstarch, etc.), using it instead of pure baking soda will affect the taste of your cookies.

How do you keep oatmeal raisin cookies from going flat? ›

If your cookies come out of the oven looking flat, you may not have adequately chilled the dough before baking. Chilling times may vary depending on the cookie you're making, but you should typically chill cookie dough in the refrigerator for at least two hours before you pop it in the oven.

Should you refrigerate oatmeal cookie dough before baking? ›

Firm dough prevents the cookies from spreading too much, which is why chilling the dough is a crucial step for cut-out and rolled cookies. "The colder and more solid the fat is, the less the cookie will spread," says food stylist and recipe developer Caitlin Haught Brown.

Why do you chill oatmeal cookie dough? ›

Cool down your dough for a tastier, chewier cookie.

There's a few reasons why, but one important part is it gives the butter in your dough a chance to firm up before baking. The colder your dough is before it heads into the oven, the less it will spread during baking, which makes for loftier cookies.

Is it okay to freeze oatmeal raisin cookies? ›

Yes, oatmeal raisin cookies freeze well! Pack completely cooled oatmeal raisin cookies in a zip-top freezer bag and freeze for up to three months. Thaw in the fridge overnight before serving.

Why do you soak raisins for cookies? ›

Soaking raisins has several benefits for your baking. First, it plumps up the raisins, making them softer and juicier, improving their mouthfeel. Soaking these fruity goodies also prevents them from absorbing moisture from the batter during baking.

Should raisins be soaked or not? ›

Soaked raisins emerge as bone allies, containing essential nutrients like boron and calcium. Boron plays a crucial role in bone formation, while calcium contributes to overall bone strength. Soaking raisins facilitates better absorption of these bone-nourishing elements, enhancing overall bone density.

What to do with raisins before baking? ›

Most raisins benefit from being plumped before using. Soak the raisins in either a bit of the recipe liquid or hot tap water for 10 to 15 minutes before using until they plump up. Pat dry before using if you are not using the soaking liquid in the recipe.

References

Top Articles
Latest Posts
Article information

Author: Stevie Stamm

Last Updated:

Views: 5499

Rating: 5 / 5 (80 voted)

Reviews: 87% of readers found this page helpful

Author information

Name: Stevie Stamm

Birthday: 1996-06-22

Address: Apt. 419 4200 Sipes Estate, East Delmerview, WY 05617

Phone: +342332224300

Job: Future Advertising Analyst

Hobby: Leather crafting, Puzzles, Leather crafting, scrapbook, Urban exploration, Cabaret, Skateboarding

Introduction: My name is Stevie Stamm, I am a colorful, sparkling, splendid, vast, open, hilarious, tender person who loves writing and wants to share my knowledge and understanding with you.