Oatmeal Raisin Cookies are plump, soft, and chewy. Hungry for a snack? Have a couple with a glass of milk or a cup of coffee. Good luck stopping after two. Be warned, they are addicting. If you like pumpkin I suggest you try my Easy Pumpkin Baked Oatmeal.
Key Takeaways:
These Oatmeal Raisin Cookies are the perfect blend of nostalgic comfort and irresistible flavor. With a soft and chewy center, a lightly crisp exterior, and bursts of juicy raisins in every bite, they make the ideal snack with a cold glass of milk or a warm cup of coffee. The recipe, passed down from the author’s mom—known for her “everything but the kitchen sink” baking style—has been simplified for a more balanced treat while still honoring its homey roots. Whether you’re baking by hand like the good old days or using a stand mixer, this recipe is easy to follow and full of heart. A few helpful tips are included to ensure perfect results every time, from baking a single test cookie to simple fixes for dry or flat dough. These cookies are more than just a treat—they’re a delicious piece of tradition.
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The recipe for these Oatmeal Raisin cookies is from my mom. However, I had to tweak it some as she loved to put everything but the kitchen sink into this recipe. I swear it was her solution to extra pantry supplies. She put nuts, coconut, chocolate chips, oatmeal, and raisins in it. Her recipe was so stuffed with the additional ingredients that there was barely enough dough to keep the cookie together. We used to tease her that we were going to name it Mom’s Everything But the Kitchen Sink Cookies.
These cookies have a little crunch on the outside of this cookie that I love. The brown sugar in the recipe is the secret to the crunch. I usually add in only one extra ingredient. Raisins or chocolate chips. I love both in this recipe. Today, it is raisins.
How Do I Make These Delicious Oatmeal Raisin Cookies?
These oatmeal raisin cookies are easy to make with a stand mixer. Growing up we made the cookies by hand. It was always a fight to see who got to mix all the goodies in at the end. Whoever it was ended up with cookie dough covered fingers to lick. YUM We never worried about eating a little raw egg from our free range farm raised chickens.
To make these cookies:
- Cream together the sugar and butter.
- Add the eggs, vanilla, and oatmeal. Mix it all together.
- Add the dry ingredient and mix.
- Finally, mix in the raisins.
- Bake the cookies.
When I make a batch of cookies, I bake a test cookie to make sure all the portions are correct. If the cookie isn’t perfect, I’ve only baked one cookie. I can easily fix any problems and bake another test cookie. Sure beats having to throw out a whole pan of cookies.
Here are a couple of quick fixes. If your cookie is too dry. Add a couple of tablespoons of softened butter and mix it in by hand. If the cookie flattens out and lacks structure. Add a couple of tablespoons of flour and mix it in. The most common reason a cookie is dry is too much flour. If you scoop vs. weigh the flour, your cookies may be dry.
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FAQ:
Q: Can I use quick oats instead of rolled oats?
A: Rolled oats are recommended for texture, but quick oats will work in a pinch—they’ll just make the cookies slightly softer.
Q: What’s the best way to keep the cookies soft?
A: Store them in an airtight container with a slice of bread—it helps retain moisture.
Q: Can I freeze the dough?
A: Yes! Scoop the dough into balls and freeze. Bake directly from frozen, just add 1–2 extra minutes.
Q: Why do my cookies turn out dry?
A: Most likely from using too much flour—try weighing your flour or spooning it into the cup instead of scooping.
Q: Can I make these cookies without eggs?
A: Yes, substitute each egg with 1/4 cup of unsweetened applesauce or a flaxseed egg.
Q: How many cookies does this recipe make?
A: That depends on the size of your scoops, but a standard batch makes about 2 dozen medium cookies.
Oatmeal Raisin Cookie with video
Equipment
Ingredients
- 1 cup butter softened (226 g)
- 1 cup brown sugar packed (213 g)
- 1 cup white sugar (200 g)
- 2 eggs large
- 1 tbsp vanilla extract
- 2 cups rolled oats old fashioned (200 g)
- 2½ cups all-purpose flour (300 g) use the sprinkle and sweep method to measure if you don't weigh the flour.
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 cups raisins (300 g)
Instructions
- Preheat oven to 375°F
- In a stand mixer on medium, or by hand, mix together the butter and sugar until creamy.
- Add the eggs and vanilla. Mix on medium until incorporated. Scrape the bowl
- Add the rolled oats and mix in. Add the flour, salt, baking soda, and baking powder. Mix on low for 30 seconds, then mix on medium until well mixed. About 2 minutes. Scrape bowl.
- Add the raisins and mix on low, until just mixed in.
- Use a scoop or form the cookies by hand into 2-inch balls. Place on a parchment-lined baking sheet. Leave 2-3 inches space between the cookies. Bake 375 degrees for 8-10 minutes.
I made these cookies yesterday with my 9 year old. Easy to make and so delicious. Thank you Dr Jo.
It is so much fun to cook with children. Glad you enjoyed the recipe and found it easy to make.
This is my favorite go to cookie recipe. My family doesn’t like raisins so I use chocolate chips in place of the raisins. Best oatmeal chocolate chip cookies ever! Just like my Mom made when I was a kid.
Awww I love your comment and am delighted that you are enjoying the recipe.