Oatmeal Raisin Cookies

Soft centers, chewy oats, and sweet raisins make these Oatmeal Raisin Cookies a timeless homemade favorite. This recipe is designed to deliver cookies with crisp edges and a tender, chewy middle using simple pantry ingredients. Brown sugar adds moisture and rich flavor, while old-fashioned oats provide hearty texture in every bite. A touch of cinnamon rounds everything out without overpowering the classic oatmeal flavor, making these cookies ideal for everyday baking or sharing with friends and family.

Why You’ll Love This Recipe

• Soft and chewy centers with lightly crisp edges.
• Plenty of hearty oat texture in every bite.
• Easy pantry ingredients with no complicated techniques.
• Dough comes together in about 15 minutes.
• Great for freezing before or after baking.

Ingredients

• 1 cup (226g) unsalted butter, softened
• 1 cup (220g) packed light brown sugar
• ½ cup (100g) granulated sugar
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1¾ cups (220g) all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon fine salt
• 3 cups (255g) old-fashioned rolled oats
• 1½ cups (225g) raisins

Kitchen Tools

• Large mixing bowl
• Medium mixing bowl
• Electric hand mixer or stand mixer
• Measuring cups and spoons
• Rubber spatula
• Cookie scoop or tablespoon
• Baking sheets
• Parchment paper
• Wire cooling rack

How to Make

Pro Tips

• Measure flour by spooning it into the measuring cup and leveling it off to avoid dense cookies.
• Use old-fashioned rolled oats instead of quick oats for a chewier texture.
• Soft, plump raisins blend more evenly into the dough. If your raisins are dry, soak them in warm water for 10 minutes and pat them dry before mixing in.
• Don’t overmix once the flour is added, or the cookies may become tough.
• For evenly sized cookies, use a medium cookie scoop.
• Slightly underbake the cookies for the softest centers.
• Cool the baking sheet between batches to prevent the cookies from spreading too much.

Variations

• Add 1 cup chopped toasted walnuts or pecans for extra crunch.
• Replace half of the raisins with dried cranberries for a tangy twist.
• Stir in ½ cup white chocolate chips for a sweeter variation.
• Add a small pinch of freshly grated nutmeg for additional warm spice.

Storage & Freezing

Store cooled cookies in an airtight container at room temperature for up to 5 days.

For longer storage, refrigerate them in a sealed container for up to 1 week.

To freeze baked cookies, place them in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.

You can also freeze portioned cookie dough for up to 3 months. Bake directly from frozen, adding 1–2 minutes to the baking time.

Conclusion

These homemade Oatmeal Raisin Cookies balance buttery flavor, chewy oats, and naturally sweet raisins in every bite. They’re easy enough for a weekday baking session and dependable enough to become a regular favorite in your cookie jar. Bake a batch, let them cool just enough to enjoy warm, and save a few for later—they disappear quickly.