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 is a Taste of Nostalgia
I love cookies in all flavors but, oatmeal raisin cookies take me back to my childhood. My mom often made from scratch cookies and cookie bars for my brothers and myself when we were kids and I can remember thinking the hardest part was waiting for them to cool enough to eat. I know there are many package mixes for these cookies but, baking anything from scratch is the only way to go these days when everything we buy seems to be shrinking in size. A cup of flour will always be a cup of flour not only today but also in 20 years, right?
How to Make the Best Oatmeal Raisin Cookies Recipe
- Ingredients you'll need to make homemade Oatmeal Raisin Cookies: All purpose flour, salt, cinnamon, baking powder, baking soda, salt, nutmeg, quick cooking oats, raisins, butter, granulated sugar, light brown sugar, vanilla extract and large eggs.
- Kitchen tools you'll need: A stand mixer or a hand mixer, large bowl, medium bowl, measuring cups and spoons, sheet pans, cookie spatula, rubber spatula and cookie scoop or ice cream scoop.
- I use classic raisins in this recipe but you can use golden raisins, if preferred.
- For this cookie dough I recommend that you chill the dough in the refrigerator before baking to allow the butter in the dough to firm. This will allow the butter to slowly melt while baking and the cookies will spread less.
- That said, it's always important when baking cookies to allow space between the cookie dough for the spreading that will naturally happen.
- If you use the freshest of dairy products this unbaked cookie dough can be kept in the fridge tightly sealed for up to one week. This is handy for giving you the luxury of baking warm fresh cookies whenever your heart desires.
- Store baked Oatmeal Raisin Cookies in an airtight container at room temperature for up to 5 days.
- You can freeze baked cookies for up to 2 months.
- You can also freeze the cookie dough for up to 3 months.
- When preparing to freeze the dough, divide using a scoop into single portions and freeze. Once frozen, pop the scoops into a bag for storing in the freezer. When doing this, you can bake as few cookies or as many at needed in no 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.
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Helpful Kitchen Items:
Oatmeal Raisin Cookies
- 1 cup salted butter, softened (2 sticks)
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 teaspoon pure vanilla extract
- 2 large eggs
- 1 ½ cup all purpose flour
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ⅛ teaspoon nutmeg
- 2 ½ cup quick cooking oats
- 2 cup raisins
- 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 sift together the flour, salt, cinnamon, baking powder, baking soda and nutmeg.
- Turn the mixer to low and gradually add the sifted flour 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 batter.
- Chill the dough for at least 2 hours or overnight.
- To bake: Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
- Divide the dough using a 2 oz ice cream scoop or 2 Tbsp. Place the cookie dough at least 2-inches apart 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.