Few treats are as comforting and timeless as Oatmeal Raisin Cookies. With their soft centers, chewy oats, and sweet pops of plump raisins, these cookies strike the perfect balance between cozy and satisfying. Whether you’re baking for your family, preparing snacks for the week, or simply craving something homemade and nostalgic, this recipe delivers reliable, bakery-style results every time. It’s simple, classic, and designed to help you bake cookies that look beautiful, taste incredible, and feel like home from the very first bite.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Perfectly Chewy Texture – Soft in the middle with lightly crisp edges, just the way oatmeal raisin cookies should be.
- Simple Pantry Ingredients – No fancy tools or hard-to-find items required.
- Plump, Juicy Raisins – A quick optional soak ensures every bite is moist and flavorful.
- Balanced Sweetness – The mix of brown and white sugar creates depth without overpowering.
- Crowd-Pleasing Classic – Loved by kids and adults alike, ideal for lunchboxes, gatherings, or gifting.
What makes this recipe stand out is the attention to texture and flavor balance. Creaming the butter properly adds lightness, while the oats provide heartiness without making the cookies dense. These cookies aren’t just baked—they’re thoughtfully crafted for comfort and consistency.
Ingredients Needed
For the Cookie Dough Base
- Unsalted butter (250 g / 8 oz, room temperature) – Soft butter blends smoothly and creates a tender crumb.
- Brown sugar (1 cup, packed) – Adds moisture and a warm, caramel-like depth.
- White granulated sugar (1 cup) – Helps the cookies spread and lightly crisp at the edges.
- Large eggs (2, room temperature) – Essential for structure and even mixing.
Dry Ingredients
- All-purpose flour (1½ cups) – Provides structure without making the cookies heavy.
- Baking powder (½ teaspoon) – Gives just enough lift for a soft bite.
- Salt (½ teaspoon) – Balances sweetness and enhances flavor.
- Ground cinnamon (1 teaspoon) – Adds warmth and classic oatmeal cookie aroma.
Add-Ins
- Rolled oats (3 cups) – Use old-fashioned oats for the best chewy texture.
- Raisins (1½ cups) – Naturally sweet and slightly tangy; soaking is optional but recommended.
How to Make Oatmeal Raisin Cookies
Prepare the Oven and Baking Trays
- Preheat your oven to 180°C / 350°F (160°C fan).
- Position one rack in the middle and another just below it, leaving enough space for even airflow.
- Line two large baking trays with parchment paper to prevent sticking and ensure easy cleanup.
Plump the Raisins (Optional but Recommended)
- Place the raisins in a heatproof bowl and cover them with boiling water.
- Let them soak for 10 minutes, then drain thoroughly and pat dry.
This step makes the raisins softer and juicier, preventing them from drying out during baking.
Combine the Dry Ingredients
- In a medium bowl, sift together the flour, salt, baking powder, and cinnamon.
Sifting removes lumps and ensures even distribution of leavening and spice.
Cream the Butter and Sugars
- In a large mixing bowl, beat the butter until smooth and creamy.
- Add both sugars and beat for 2–3 minutes until light and fluffy.
Proper creaming incorporates air, which helps create softer cookies.
Add the Eggs
- Beat in the eggs one at a time, mixing well after each addition.
Room-temperature eggs blend more easily and prevent the batter from splitting.
Incorporate the Dry Ingredients
- Using a wooden spoon or spatula, gently fold the flour mixture into the butter mixture.
Mix just until combined to avoid tough cookies.
Fold in Oats and Raisins
- Stir in the rolled oats, followed by the raisins.
The dough will be thick—this is normal and ensures hearty, chewy cookies.
Shape the Cookies
- Scoop the dough into balls about 4 cm / 1.6 inches wide (around 18 cookies total).
- Place them on the trays, spacing them 10 cm / 4 inches apart.
- Gently press each ball to form a thick disc.
Bake to Perfection
- Bake for 11 minutes, then swap and rotate the trays.
- Continue baking for 11–14 minutes, until the edges are golden and the tops are lightly colored.
They will firm up as they cool—avoid overbaking.
Serving and Storage Tips
- Serving Ideas: Enjoy warm with a glass of milk, crumble over yogurt, or serve alongside coffee or tea for a cozy snack.
- Presentation Tip: Stack cookies on a plate and sprinkle lightly with cinnamon for a bakery-style look.
- Storage: Keep cookies in an airtight container at room temperature for up to 5 days.
- Freezing: Freeze baked cookies or unbaked dough balls for up to 3 months. Bake frozen dough with an extra 1–2 minutes added to the baking time.
Helpful Notes
- For extra chewiness, slightly underbake the cookies.
- Swap raisins for dried cranberries or chopped dates for a twist.
- Add chopped walnuts or pecans for crunch.
- If your dough feels too firm, let it sit at room temperature for 10 minutes before shaping.
Classic Chewy Oatmeal Raisin Cookies
Ingredients
Method
- Preheat the oven to 180°C / 350°F (160°C fan). Line two baking trays with parchment paper.
- If desired, soak the raisins in boiling water for 10 minutes. Drain well and pat dry.
- In a medium bowl, sift together the flour, baking powder, salt, and cinnamon.
- In a large bowl, beat the butter until creamy. Add both sugars and beat for 2–3 minutes until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Gently fold the dry ingredients into the butter mixture until just combined.
- Stir in the rolled oats and raisins until evenly distributed.
- Scoop the dough into balls and place on the prepared trays, spacing them well apart. Lightly flatten each ball.
- Bake for 11 minutes, rotate the trays, then bake for another 11–14 minutes until lightly golden at the edges.
- Allow cookies to cool on the tray for a few minutes before transferring to a wire rack.
Notes
Conclusion
These Oatmeal Raisin Cookies are a true classic done right. With their chewy texture, warm cinnamon flavor, and perfectly sweet raisins, they’re the kind of cookie you’ll come back to again and again. This recipe is reliable, beginner-friendly, and made with simple ingredients you likely already have on hand. Whether you’re baking for loved ones or treating yourself, these cookies deliver comfort in every bite.
If you try this recipe, don’t forget to leave a comment and a star rating—your feedback helps others and means so much. Share your cookie creations on Pinterest or Facebook, and let us know: Did you stick with raisins, or try a fun variation? We’d love to hear how you made them your own!
Frequently Asked Questions (FAQ)
Can I make oatmeal raisin cookies gluten-free?
Yes. Use a gluten-free all-purpose flour blend and certified gluten-free oats. The texture may be slightly softer, but the flavor remains delicious.
Why are my oatmeal raisin cookies dry?
Overbaking or using too much flour can cause dryness. Be sure to measure accurately and remove cookies when the centers still look slightly soft.
Can I use quick oats instead of rolled oats?
You can, but the cookies will be less chewy and more cake-like. Rolled oats are recommended for the best texture.
Are oatmeal raisin cookies freezer-friendly?
Absolutely. Both the dough and baked cookies freeze well for up to three months.
How do I keep oatmeal raisin cookies soft?
Store them in an airtight container and add a slice of bread inside—the cookies will absorb moisture and stay soft longer.