Oatmeal raisin cookies are a classic cookie that is chewy, tender, and loaded with sweet and tasty raisins! This recipe is perfect in flavor and texture, yielding a soft and delicious cookie that your family will love! In fact, they are better than any oatmeal raisin cookie that you've tried before!
Classic Oatmeal Raisin Cookies Recipe
There are two kinds of people in the world: people who love oatmeal raisin cookies and absolutely despise them. Regardless of which side you fall on, you have to at least give this recipe a shot, as I truly think it could change any raisin hater into a fan!
If you were already an oatmeal raisin cookie lover, this recipe is the best one around- hands down! It has the perfect balance of oats to flour to yield a perfectly chewy cookie that tastes even better than the ones from the bakery!
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🥘 Oatmeal Raisin Cookies Ingredients
In addition to your typical cookie ingredients, you'll need some oatmeal, raisins, and molasses! You can use either old-fashioned oats or quick oats, so grab whatever you have on hand!
- Butter - 1 cup of butter that has been softened at room temperature.
- Light Brown Sugar - 1 cup of light brown sugar, packed. You can also use dark brown sugar if that's what you have on hand.
- Sugar - ¼ cup of white granulated sugar.
- Eggs - 2 large eggs (at room temperature).
- Molasses - 2 tablespoons of molasses.
- Vanilla Extract - 1 tablespoon of pure vanilla extract.
- Baking Soda - 1 teaspoon of baking soda.
- Cinnamon - 1 teaspoon of ground cinnamon.
- Salt - ½ teaspoon of salt.
- Flour- 2 cups of all-purpose flour, spooned and leveled.
- Oatmeal - 3 cups of old-fashioned rolled oats (or quick oats, or a combination of the two). Using old-fashioned oats adds a chewier texture, so I enjoy using the combo.
- Raisins - 1½-2 cups of raisins.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Oatmeal Raisin Cookies
If you are an avid cookie baker like me, then this recipe will be a breeze! Even if you're a beginner, there isn't anything difficult or challenging about these simple cookies! To begin, you'll want a baking sheet, an electric mixer, a silicone spatula, and your measuring cups and spoons.
This recipe will yield 30 amazingly tasty oatmeal raisin cookies!
Prepare the Oatmeal Raisin Cookie Dough
- Preheat. Preheat your oven to 350°F (175°C) and line a baking sheet(s) with parchment paper or a silicone baking mat.
- Cream. Use your stand mixer or an electric hand mixer to cream together 1 cup of softened butter, 1 cup of light brown sugar, and ¼ cup of white granulated sugar until smooth.
- Mix. Add 2 large eggs, 2 tablespoons of molasses, 1 tablespoon of vanilla extract, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, and ½ teaspoon of salt, then mix until well incorporated.
- Add flour. Mix in 2 cups of all-purpose flour until fully incorporated into the wet ingredients.
- Add oats and raisins. Fold in 3 cups of old-fashioned rolled oats and 1½-2 cups of raisins until evenly distributed in the cookie dough. The oatmeal cookie dough should be sticky when done.
Portion and Bake the Cookies
- Roll. Portion out the dough and roll them into 1½-inch balls. Place the balls onto the parchment paper line baking sheet, leaving a couple of inches in between them. Lightly press the cookies to flatten slightly before baking.
- Bake. Bake at 350°F (175°C) with the baking sheet on the middle rack. If making smaller cookies, bake for 8-10 minutes, and 12-15 minutes for larger cookies. Remove from the oven when the edges are golden and the center of the cookie still looks slightly under-cooked.
- Cool. Cool the baked oatmeal raisin cookies for 5 minutes on the pan before transferring them to a wire rack to finish cooling.
These yummy cookies are a year-round treat that can be enjoyed on any occasion! From birthdays to parties, or even no reason at all, they are sure to be well-loved! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- Using room temperature ingredients (butter and eggs) helps your cookies to bake quickly and evenly.
- You can add extra raisins if you're a raisin fan (up to 2 cups).
- The dough is sticky but still rolls well in your hands to shape.
- I use a 3-ounce ice cream scoop to portion the dough.
- Flattening the rounded dough balls will help your cookies bake to a nice, flat shape. They can be rolled or simply portioned drop-cookie style, which will still be wonderful.
🥡 Storing
Transfer the cooled, baked cookies to an airtight container to store at room temperature for up to 3-4 days, or in the refrigerator for up to a week.
Freezing Oatmeal Raisin Cookies
The baked cookies can be placed into a freezer storage container or ziptop freezer storage bag to freeze for up to 3 months. The cookie dough can be shaped and frozen for up to 3 months before baking. Thaw at room temperature.
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❓ Recipe FAQs
Nope, you don't have to. You can add the raisins to the cookie dough exactly as-is. However, if you want to plump the raisins up, you can soak them in a bowl of hot water for 5 minutes. Just make sure to drain them and pat them completely dry before adding them to the dough.
You must properly measure both your oats and your flour by using the spoon and level method or weighing them using a kitchen scale. You will have dry and crumbly cookies if you have too many of either of these ingredients.
This recipe does not require chilling the dough at all. In fact, I recommend baking them as soon as you mix the dough (unless you are freezing them for later) as the oats will start to absorb the moisture while sitting.
🍪 More Classic Dessert Recipes
- Pecan Pie - A holiday-favorite pie that is super sweet and chock full of pecans!
- Chocolate Chip Cookies - Perhaps the most iconic and well-loved cookie in the world!
- Apple Pie - A fool-proof pie that uses homemade pie crust and tons of Granny Smith apples!
- Snickerdoodles - Sweet cinnamon sugar cookies that are incredibly popular!
- Strawberry Shortcake - A yummy summertime dessert with shortcakes, sweetened strawberries, and homemade whipped cream!
- Lemon Bars - A tangy, citrus-flavored dessert that is perfect for serving a group!
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📖 Recipe Card
Oatmeal Raisin Cookies
Ingredients
- 1 cup butter (softened, at room temperature)
- 1 cup light brown sugar (packed - or dark brown sugar)
- ¼ cup sugar
- 2 large eggs (at room temperature)
- 2 tablespoon molasses
- 1 tablespoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 2 cups all-purpose flour
- 3 cups old-fashioned rolled oats (or quick oats, or a combination)
- 1 ½ cups raisins (up to 2 cups)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet(s) with parchment paper or a silicone baking mat.
- Use your stand mixer or an electric hand mixer to cream together the softened butter, light brown sugar, and white granulated sugar until smooth.
- Add the eggs, molasses, vanilla extract, baking soda, ground cinnamon, and salt, then mix until well incorporated.
- Mix in the all-purpose flour until fully incorporated into the wet ingredients.
- Fold in the old-fashioned rolled oats and 1 ½-2 cups of raisins until evenly distributed in the cookie dough. The oatmeal cookie dough should be sticky when done.
- Portion out the dough and roll them into 1 ½-inch balls. Place the balls onto the parchment paper line baking sheet, leaving a couple of inches in between them. Lightly press the cookies to flatten slightly before baking.
- Bake at 350°F (175°C) with the baking sheet on the middle rack. If making smaller cookies, bake for 8-10 minutes, and 12-15 minutes for larger cookies. Remove from the oven when the edges are golden and the center of the cookie still looks slightly under-cooked.
- Cool the baked oatmeal raisin cookies for 5 minutes on the pan before transferring them to a wire rack to finish cooling.
Notes
- Using room temperature ingredients (butter and eggs) helps your cookies to bake quickly and evenly.
- You can add extra raisins if you're a raisin fan (up to 2 cups).
- The dough is sticky, but still rolls well in your hands to shape.
- I use a 3-ounce ice cream scoop to portion the dough.
- Flattening the rounded dough balls will help your cookies bake to a nice, flat shape. They can be rolled or simply portioned drop-cookie style, which will still be wonderful.
- To store: Transfer the cooled, baked cookies to an airtight container to store at room temperature for up to 3-4 days, or in the refrigerator for up to a week.
- To freeze: The baked cookies can be placed into a freezer storage container or ziptop freezer storage bag to freeze for up to 3 months. The cookie dough can be shaped and frozen for up to 3 months before baking. Thaw at room temperature.
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