Oatmeal Raisin Cookies
Old fashioned Oatmeal Raisin Cookies are the equivalent of dessert comfort food. These oatmeal cookies are loaded with sweet chewy raisins and the scratch made cookie dough can be made in advance, too. Keep it tightly chilled in the refrigerator and you can bake a batch of fresh Oatmeal Raisin Cookies when you’re in the mood for a sweet fix.
Easy Oatmeal Raisin Cookies Recipe
I love cookies in all flavors but, oatmeal raisin cookies take me back to my childhood. I know there are many package prepared mixes for these cookies, but baking anything from scratch is the only way to go to show the love and they come with the bonus of nostalgia at no additional cost.
Checkout this quick list of ingredients to make old fashioned Oatmeal Raisin Cookies Recipe: (Scroll down for full printable recipe card.)
- Flour – All purpose flour forms the base of the cookies dough.
- Quick Oats – Quick cooking oats give the cookies a chewy texture. (not instant oats)
- Leavening – Baking powder, baking soda and salt give lift to the dough while baking.
- Spices – Ground cinnamon and ground nutmeg for a hint of spice.
- Raisins – Classic raisins give the cookies their signature flavor.
- Butter – Salted or unsalted butter for richness.
- Sugar – Granulated sugar and light brown sugar for sweetness.
- Flavoring – Vanilla extract for added flavor.
- Whole Eggs – Large eggs bind the cookie dough.
How to Make the Best Oatmeal Raisin Cookies Recipe
- Creamed Ingredients – Using an electric mixer cream together the butter, both sugars and vanilla.
- Add Eggs – Add the eggs one at a time beating well after each addition.
- Dry Ingredients – Use a whisk to sift together the flour, salt, cinnamon, baking powder, baking soda and nutmeg.
- Combine – Turn the mixer to low and gradually add the sifted flour mixture to the wet ingredients beating just until fully combined. Scrape the sides of the bowl as needed.
- Add Oats and Raisins – Use a large spoon or non-stick spatula and mix in the oats and raisins into the mixture until fully distributed in the dough.
- Chill – Chill the dough for 1-2 hours.
- Scoop – Divide the dough using a medium scoop or tablespoon. Place the cookie dough at least 2-inches apart to allow for spreading.
- Oven – Bake in a preheated 350°F oven per the recipe until golden brown.
- Cool on the pan for 3 minutes then move to a cooling rack to cool completely.
Kitchen Equipment to Make Southern Oatmeal Raisin Cookies
- A stand mixer or a hand mixer.
- Large bowl and medium bowl.
- Measuring cups and spoons.
- Balloon whisk for sifting ingredients.
- Rubber spatula and cookie scoop or ice cream scoop to form the dough balls.
- Baking sheet pans and cookie spatula.
- Wire rack for cooling the cookies.
Recipe Variations, Tips and Substitutions
- Raisins – I use classic raisins in this recipe, but you can use golden raisins, if preferred.
- Cranberries – You could use craisins in place of classic raisins.
- Sugar – You could use dark brown sugar for a stronger molasses flavor.
- Mix-Ins – You could add chocolate chips, pecans or walnuts to the cookie dough.
- Chill the Dough – For this cookie dough I recommend that you chill the dough in the refrigerator before baking to allow the butter in the dough to solidify and firm. This will allow the butter to slowly melt while baking and the cookies will spread less.
- Space the Cookies for Spreading – It’s always important when baking cookies to allow space between the cookie dough for the spreading that will naturally happen.
- Adjust the Size – You can make these old fashioned oatmeal raisin cookies any size you like. Smaller cookies will bake more quickly and larger cookies will take longer to bake. Adjust the bake time accordingly.
Storage and Leftovers
- Refrigerated Cookie Dough – If you use the freshest of dairy products this unbaked cookie dough can be kept in the fridge tightly sealed in an airtight container for up to one week. This is handy for giving you the luxury of baking warm fresh cookies whenever your heart desires.
- Leftovers – Store baked Oatmeal Raisin Cookies in an airtight container at room temperature for up to 5 days.
- Freezing Baked Cookies – You can freeze baked cookies for up to 2 months.
- Freezing Cookies Dough – You can freeze the cookie dough for up to 3 months.
- Freezer Tips – When preparing to freeze the dough, divide using a scoop into single cookie dough balls and flash freeze on a sheet pan lined with parchment paper. Once frozen, pop the dough balls into a bag for storing in the freezer. When doing this, you can bake cookies from frozen adding a few minutes to the baking time.
More Easy Cookie Recipes to Make
Cookie baking is a regular occurrence at our house and never limited just to the holidays. If you love baking cookies, add these recipes to your baking plans:
- Loaded Butterscotch Toffee Pecan Cookies are a bonafide treat.
- These no bake Chocolate Peanut Butter Oatmeal Cookies have one thousand names and they all spell delicious.
- Loaded Oatmeal Chocolate Chip Cookies feature chopped pecans for added texture and flavor.
- These Pumpkin Cheesecake Cookies are a specular option for your fall baking.
- Buttery Pecan Cookies never last long in our cookie jar.
- Cutout Cream Cheese Sugar Cookies can be made into any shape depending on the occasion or holiday you’re celebrating.
- Chocolate Chocolate Chunk Pudding Cookies are for the chocolate lovers in your life.
- Easy Cookie Icing from Southern Living.
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Helpful Kitchen Items:
Oatmeal Raisin Cookies
Servings: 30 cookies
Calories: 190kcal
Ingredients
- 1 cup salted butter, softened (2 sticks)
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 tsp pure vanilla extract
- 2 large eggs
- 1 1/2 cup all purpose flour
- 1 tsp salt
- 1 tsp cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/8 tsp nutmeg
- 2 1/2 cup quick cooking oats
- 2 cup raisins
Instructions
- Cookie Dough: In a large mixing bowl using an electric mixer cream together the butter, both sugars and vanilla. Beat for 2 minutes or until light beige and creamed.
- Add the eggs one at a time beating well after each addition.
- In a separate bowl use a whisk to sift together the flour, salt, cinnamon, baking powder, baking soda and nutmeg.
- Turn the mixer to low and gradually add the sifted dry ingredients beating just until fully combined. Scrape the sides of the bowl as needed.
- Use a large spoon or non-stick spatula and mix in the oats and raisins until fully distributed in the dough.
- Chill the dough for at least 1-2 hours.
- Bake: Preheat the oven to 350°F. Line 2 large baking sheets with parchment paper.
- Divide the dough using a medium ice cream scoop or tablespoon. Place the cookie dough at least 2-inches apart on the pans to allow for spreading.
- Bake for 16-18 minutes or until golden.
- Cool on the pan for 5 minutes then move to a cooling rack to cool completely.
- Store at room temperature tightly covered.
Notes
- Raisins – I use classic raisins in this recipe, but you can use golden raisins, if preferred.
- Cranberries – You could use craisins in place of classic raisins.
- Sugar – You could use dark brown sugar for a stronger molasses flavor.
- Mix-Ins – You could add chocolate chips, pecans or walnuts to the cookie dough.
- Chill the Dough – For this cookie dough I recommend that you chill the dough in the refrigerator before baking to allow the butter in the dough to solidify and firm. This will allow the butter to slowly melt while baking and the cookies will spread less.
- Space the Cookies for Spreading – It’s always important when baking cookies to allow space between the cookie dough for the spreading that will naturally happen.
- Adjust the Size – You can make these old fashioned oatmeal raisin cookies any size you like. Smaller cookies will bake more quickly and larger cookies will take longer to bake. Adjust the bake time accordingly.
Nutrition
Serving: 1cookie | Calories: 190kcal | Carbohydrates: 31g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 177mg | Potassium: 142mg | Fiber: 1g | Sugar: 14g | Vitamin A: 289IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!
I made a batch today,chilled the dough & they turned out perfectly.I froze half the batch of the baked cookies,do you recommend doing this?
Hi Helen, I’m so happy you loved these cookies. You absolutely can freeze baked cookies or the cookie dough prior to baking.
Love the flavor of the cookies. The nutmeg really added a depth of flavor not usually found. The only reason I didn’t give it a five star is that mine turned out “flat”—they didn’t rise much and were very thin. I will admit that I made them smaller than what you suggested, we just don’t eat huge cookies. When I put the second batch in, I made four that were larger, but they too turned out very thin, just larger.
Any suggestions as to what I may have done wrong? I know I used both Baking powder and baking soda. I’m sure the error is mine, not yours! Thx
Hi Suzi, chill the dough and they won’t flatten as much. That works for this, or any cookie. I also use an ice cream scoop when I make cookies which results in a mound of cookie dough that takes longer to flatten while baking, which also makes a difference. I have no doubt that you can master these cookies.
Melissa gave great suggestions, but I would also add to make sure your baking powder and baking soda are fresh. If it’s older, may not work as well and get flat cookies.
Hello.
I have just made my 1st batch and it is smelling lovely. But it is quite a lot. Can it be frozen?
Thank you
Absolutely, this cookie dough freezes very well. It can be kept frozen for up to 2 months.
This is the third time I used your recipe and they are delicious. I’m a Type 1 diabetic for 42 year so I used Splenda sugar blend and Splenda brown sugar blend which cuts down my sugar and I can enjoy. Thanks for sharing.
Hi Hope, thanks for sharing your tips. I’m delighted you loved these!
Just baked a batch…really nice and big and yummy these are!!
I’m happy you enjoyed these cookies, thanks!
I made these gluten free and they’re the best oatmeal raisin cookie ever. I didn’t have quite enough raisins so I added chopped dates. Wow, they’re awesome and thanks for the great recipe.
Thanks so much for sharing your experience making them gluten free!
I absolutely love these cookies! I make cookies at Christmas for my husband’s customers every year. Several people asked me why I did not have an “oatmeal” cookie. To be honest I had never like any oatmeal cookies, but you have changed my mind. Thanks!
That’s wonderful, thank you!
These cookies were delicious but extremely flat after chilling them for two hours prior to baking. Any idea on how to get a thicker cookie? I used an ice cream scoop to scoop out the dough. I am going to try chilling over night for my next batch.
Hi Hollie, I suppose it could depend on the size of the scoop. I’ve never had an issue with them being flat but, the butter quality could also be a factor. You could replace half of the butter with an equal amount of solid vegetable shortening, to prevent them from spreading. It may be more to your taste.
Shelter in home baking frenzy and this recipe is the winner so far. Of course we have to twist everything up so we add extra cinnamon and forgo the nutmeg. Replaced 1 cup of raisins with .5 cups Craisins and.5. Cups tart dried cherries from Costco. Added .75 cups walnuts … too awesome!
Sounds great, thanks so much!
I only have Old Fashion Quaker Oats. Would this be OK to use???
Yes, give them a quick pulse (don’t grind) in a food processor for a similar texture. Only one or two pulse.
Are these soft/chewy?
Chewy.
the best cookies by far
Thanks so much!
I made these cookies and can I just say mmmmmm! They disappeared quick as a wink. I would like to bake these and freeze them, do they hold up?
Cookies in general freeze well, but I most often make and freeze the raw dough. Thaw the dough in the fridge overnight and it takes just a few minutes to bake a fresh batch.
May I add walnuts in this recipe?
Oh yes!
These cookies were delicious. I followed the directions all the way but my cookies were thinner than your cookies in the picture. They were still delicious. I wonder how I can get them a little thicker. Any suggestions?
I always use an ice cream scoop for dividing the dough. You can use tablespoons but, ice cream scoops will give you more uniformity and a more dense scoop of dough. You could chill the dough, too.
I made half a batch of these and got 31 big cookies! Not that I’m complaining, they’re great, but yours must be enormous.
Mine were made using a 2 oz ice cream scoop so, not sure why yours were SO large.
I’m making 460 cookies for 80 seniors. Jen how big was your scoop to make 31 cookies in a half batch. I’m trying to figure out how much dough to make😊
Melissa this is my favorite recipe.
Hi Pam, a full recipe will make 30 medium-size cookies. So, if you want to get the same out of a half batch, drop by Tbsp full. If may be a bit of trial and error honestly, as I always make a full batch.
WONDERFUL! My husband’s favorite! I’ve tried many different recipes for oatmeal raisin cookies in my 50 some years of cookie-making and this is the best; chewy and great flavor (even though I left out the cinnamon and nutmeg, just because). This is now the only oatmeal raisin cookie recipe I need 🙂
Awesome,so happy you love these!
Thank you for saying to chill the dough because I followed another recipe and they came out flat! I’ll be making these soon!
They do come out thin and almost lacy if you don’t chill the dough, it’s true. Sometimes I like that though, it’s all about preference. Thank you for visiting!
I’m afraid I’m someone who does not like raisins. I take dried cranberries (Craisins), give them a light chop and add instead of raisins.
That’s a great substitute.
I made these cookies. They are absolutely the bomb! I had a tried and true recipe, but this recipe replaces that. Thank you Melissa!!
I’m so happy you enjoyed these, thanks!
My favorite cookie. Thank you.
Hi Liz, I love these too! My pleasure thanks for stopping by.