Oatmeal Raisin Cookies
Last Tuesday, as Sarah and I were rushing home from school pickup, she mentioned how she missed having something homemade with her lunch. That got me reminiscing about Oatmeal Raisin Cookies, a classic that my mom often packed for me when I was her age. These cookies are my go-to whenever I want something quick that's as comforting as a warm hug. Plus, they come together so effortlessly—perfect for those busy weekdays when you've got limited time but want something special. Oh, did I mention how much Donald loves these? He often finds a freshly baked pair slipped into his work bag as a little afternoon surprise. You should also check out my recipe for gluten-free lemon crinkle cookies if you're in the mood for something zesty.
Jump to:
Why you’ll love this recipe
These Oatmeal Raisin Cookies are wonderfully chewy and boast just the right amount of sweetness, balanced with a touch of spice. They are made with real ingredients like wholesome oats and plump raisins, offering a homemade charm that's hard to resist. No need to worry about complicated steps or a lengthy clean-up—everything comes together in one bowl, making it ideal for a quick baking session before dinner or even during a Sunday baking day with the kids.
Ingredients
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon sea salt
- ½ teaspoon ground cinnamon
- ½ cup salted butter, softened
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- 1 egg
- 1 teaspoon pure vanilla extract
- 1 ½ cup old-fashioned oatmeal
- ¾ cup raisins
Step-by-step instructions
- Preheat oven to 375 degrees F.
- Line two large baking sheets with parchment paper. Set aside.
- In a small bowl, combine the flour, baking soda, baking powder, salt, and cinnamon. Set aside.
- Place softened butter, granulated sugar, and brown sugar in a mixing bowl and beat until combined.
- Add egg and vanilla and beat on medium speed until the mixture is light (about 30-60 seconds).
- Add the dry ingredient mixture and beat on low speed until just combined.
- Add oatmeal and beat on low speed until combined.
- Add raisins and stir until evenly distributed in the dough.
- Use a 1 ½ to 2 TBS cookie scoop to measure out the dough.
- Roll the dough into a ball and place on the prepared cookie sheet. Repeat until all the dough is used.
- Gently and very slightly press down the tops of cookies until they are flat.
- Bake in the preheated oven for 8-10 minutes until the top is just set.
- Let sit on the baking pan for 5 minutes before transferring to a wire rack to cool.
Recipe tips & variations
If you’re looking to switch things up a bit, feel free to throw in some chocolate chips or nuts for an added crunch. You can also replace the raisins with cranberries for a tart twist. One tip I swear by: if you add the cinnamon directly to the dough without sifting, you get these unexpected bursts of spice that my kids absolutely devour.
Storage & reheating
To keep your Oatmeal Raisin Cookies fresh and chewy, store them in an airtight container at room temperature for up to a week. If you want them warm, a quick 5-second zap in the microwave will do the trick. These cookies also freeze beautifully—just wrap them tightly and pop them in the freezer for up to three months. Pull out a couple on a busy weeknight, and voila, homemade cookie bliss in minutes.
FAQs
What type of oats work best for chewy Oatmeal Raisin Cookies?
Old-fashioned oats are the best choice here. They provide that classic chewiness that makes these cookies so satisfying.
Can I make Oatmeal Raisin Cookies without chilling the dough?
Absolutely! These come together quickly without the need for chilling. Perfect for those spur-of-the-moment cravings.
How do I keep Oatmeal Raisin Cookies soft and chewy after baking?
Store them in an airtight container with a slice of bread. The bread helps maintain moisture, keeping your cookies deliciously tender.
Can I freeze Oatmeal Raisin Cookie dough and bake it later?
Definitely! Just scoop the dough into balls, then freeze. You can bake them directly from the freezer; just add a couple of extra minutes to the baking time.
Recipes you may like
If you’re a fan of treats that are both delicious and simple, you may also enjoy these:
- Decadent Chocolate Caramel Cookies You'll Crave Daily
- Indulge in Stuffed Peanut Butter Nutella Cookies with Chocolate Chips
With these chewy Oatmeal Raisin Cookies in your baking repertoire, you’ve got a reliable sweet treat that’s perfect for sharing (or keeping all to yourself!).
Print
Oatmeal Raisin Cookies
- Total Time: 25 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Deliciously chewy Oatmeal Raisin Cookies made with wholesome ingredients for a comforting treat.
Ingredients
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon sea salt
- ½ teaspoon ground cinnamon
- ½ cup salted butter, softened
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- 1 egg
- 1 teaspoon pure vanilla extract
- 1 ½ cup old-fashioned oatmeal
- ¾ cup raisins
Instructions
- Preheat oven to 375 degrees F.
- Line two large baking sheets with parchment paper. Set aside.
- In a small bowl, combine the flour, baking soda, baking powder, salt, and cinnamon. Set aside.
- Place softened butter, granulated sugar, and brown sugar in a mixing bowl and beat until combined.
- Add egg and vanilla and beat on medium speed until the mixture is light (about 30-60 seconds).
- Add the dry ingredient mixture and beat on low speed until just combined.
- Add oatmeal and beat on low speed until combined.
- Add raisins and stir until evenly distributed in the dough.
- Use a 1 ½ to 2 TBS cookie scoop to measure out the dough.
- Roll the dough into a ball and place on the prepared cookie sheet. Repeat until all the dough is used.
- Gently and very slightly press down the tops of cookies until they are flat.
- Bake in the preheated oven for 8-10 minutes until the top is just set.
- Let sit on the baking pan for 5 minutes before transferring to a wire rack to cool.
Notes
- If you’re looking to switch things up, feel free to add chocolate chips or nuts.
- Replace raisins with cranberries for a tart twist.
- Add cinnamon directly to the dough without sifting for unexpected bursts of spice.
- Store cookies in an airtight container with a slice of bread to maintain moisture.
- Cookie dough can be frozen and baked later, just add a couple of extra minutes to the baking time.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
