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Home / Recipes / Dessert / Cookies / Oatmeal Raisin Cookies

Oatmeal Raisin Cookies

1 hr 30 mins
| Leave a Comment |
4.78 from 9 votes
Jump to Recipe 12/08/20 | Updated: 12/09/20 | by Nora
Oatmeal Raisin Cookies Pin 1-1

Oatmeal Raisin Cookies are an easy baking recipe for a delicious homemade treat. Try them this weekend – they bake up soft and make your home smell amazing!

overhead closeup of pile of oatmeal raisin cookies

I absolutely love oatmeal cookies, and as much as I love-love oatmeal chocolate chip cookies – I do also enjoy a good oatmeal raisin cookie. Sorry, raisin haters, this one isn’t for you 😉

If you’re on team raisin, bake a batch of these oatmeal raisin cookies whenever you’re in need of a treat. They are easy to pull together and come out soft, chewy and delicious.

Ingredients you’ll need

Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!

ingredients for oatmeal raisin cookies with text labels
Ingredients for Oatmeal Raisin Cookies: Flour, oats, brown sugar, granulated sugar, butter, pecans (or walnuts), raisins, egg, vanilla, cinnamon and salt.

Ingredient notes

  • Oats: You can use old-fashioned oats instead of quick-cooking oats (or a mix of both) for chewier, more textured cookies.
  • Spices: You can also switch up the spices – try adding ¼ teaspoon of ground ginger, or a few pinches of nutmeg or cardamom.
  • Sugar: If you don’t have any brown sugar, you can use all white sugar.
  • Nuts: Feel free to leave out the nuts if you prefer!

How to make Oatmeal Raisin Cookies

Start by creaming the butter and both sugars together until they’re very creamy (1).

collage of steps to show creaming of ingredients for oatmeal cookie dough

Then, add the egg and vanilla extract. Mix just until combined (2) – if you overmix the egg, the cookies may come out tough!

Next, combine all dry ingredients in a separate bowl. I like to use a whisk for this to make sure the baking soda is evenly distributed (3).

collage of steps to show adding dry ingredients to cookie dough

Then, add the dry ingredients to the bowl with the creamed ingredients and mix just until combined (4). Again – do not overmix!

Finally, use a spatula to fold the oats, raisins and chopped nuts into the cookie dough (5).

collage of steps to show shaping of oatmeal raisin cookie dough

Scoop the dough into balls and set them 2 inches apart on lined baking sheets (6).

At this point, you’ll want to refrigerate the shaped cookie dough for 30-60 minutes. If you don’t have enough space in the refrigerator , you can place the cookie dough balls on a couple of plates lined with baking parchment, then transfer them to the baking sheets later.

Once you’re ready to bake the cookies, bake them one tray at a time until lightly golden. The cookies will still be very soft when they’re ready, make sure you don’t overbake them or they’ll lose their soft texture!

platter with oatmeal raisin cookies next to a bottle of milk

Recipe tips

  • Don’t overmix the egg. A quick mix until combined is enough or you’ll have tough cookies.
  • Don’t skip the chilling. These really do need to chill. The dough is very soft (which yields a soft cookie!) and spreads too much without at LEAST 30 minutes of chilling.
  • Use a cookie scoop. It really makes portioning out cookie dough so much easier and faster!
  • Leave enough space on the baking sheet. This recipe makes too many cookies to bake on one baking sheet. Space them apart at least 2 inches to keep them from spreading into each other.

Freezer instructions

To freeze the cookie dough: I find it’s easiest to scoop the cookies, then freeze them in a single layer for about 6 hours (either on the lined cookie sheet or, if you don’t have the freezer space, on a plate lined with baking parchment.

Then, bag them in bags or containers suitable for freezing. Label with the name and use-by date (freeze for up to 3 months).

Bake straight from frozen as directed in the recipe, adding a few extra minutes to the baking time. Make sure the cookies are no longer frozen in the middle and piping hot all the way through!

To freeze the baked cookies: Place the cookies in freezer-friendly containers, separating layers with wax paper. Label with the name and use-by date (freeze for up to 3 months) before placing in the freezer.

To defrost, unpack the cookies and place them on a wire rack on the counter. Allow to defrost for a couple of hours.

For that freshly baked cookie taste, warm them in the microwave for a few seconds, or in the oven for a few minutes.

female hands holding halved oatmeal raisin cookie

More oatmeal cookie recipes

  • Soft and Chewy White Chocolate Cranberry Oatmeal Cookies
  • Pumpkin Oatmeal Chocolate Chip Cookies
  • How To Make Basic Oatmeal Cookies
  • Oatmeal Cookie S’Mores Bars

PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.

Printable Recipe Card
overhead closeup of pile of oatmeal raisin cookies
Save Recipe Saved!

Oatmeal Raisin Cookies

Oatmeal Raisin Cookies are an easy baking recipe for a delicious homemade treat. Try them this weekend – they bake up soft and make your home smell amazing!
Recipe by Nora from Savory Nothings
made it? tap the stars to add your rating!
4.78 from 9 votes
Print Add Review

Recipe details

Prep 15 mins
Cook 15 mins
Chilling Time 1 hr
Total 1 hr 30 mins
Servings 30 cookies
Difficulty Easy

Equipment

  • Hand Mixer
  • Large Mixing Bowl
  • Cookie Scoop
  • Baking Sheet
  • Silicone Baking Mats

Ingredients
 

  • ½ cup butter softened
  • ½ cup brown sugar
  • ⅓ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 ¼ cups all-purpose flour spooned and leveled
  • ¾ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup rolled oats
  • ½ cup roughly chopped pecans OR walnuts
  • 1 cup raisins

Instructions
 

  • Beat butter and both sugars in a large mixing bowl with an electric mixer on high speed until creamy.
    creamed butter and sugar in a glass bowl with beaters
  • Add egg and vanilla and beat just until combined – do not overmix the egg or you'll get tough cookies.
    creamed butter, sugar and egg in a glass bowl with beaters from an electric mixer
  • Combine flour, baking soda, salt and cinnamon in a small bowl. Add to egg mix and beat on low speed just until combined.
    cookie dough in a glass bowl with beaters in it
  • Fold in oats, chopped pecans and raisins (use a spatula here, or your mixer will get stuck).
    raisins, pecans and rolled oats on top of cookie dough in a glass bowl, with a purple spatula sticking out
  • Use a cookie scoop to scoop roughly 2-3 tablespoon portions of cookie dough. Place on lined baking sheets about 2 inches apart, then chill for 30-60 minutes.
    blue cookie scoop scooping oatmeal cookie dough
  • When ready to bake, preheat the oven to 350°F. Bake in batches for 10-12 minutes, or until lightly golden brown (they will still feel very soft when they come out of the oven).
  • Cool on the baking sheet for 5 minutes, then remove to a cooling rack to cool completely.
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Notes

Baking Tips:

Don’t overmix the egg. A quick mix until combined is enough or you’ll have tough cookies.
Don’t skip the chilling. These really do need to chill. The dough is very soft (which yields a soft cookie!) and spreads too much without at LEAST 30 minutes of chilling.
Use a cookie scoop. It really makes portioning out cookie dough so much easier and faster!
Leave enough space on the baking sheet. This recipe makes too many cookies to bake on one baking sheet. Space them apart at least 2 inches to keep them from spreading into each other.

Ingredient Notes:

Oats: Use old-fashioned oats instead of quick-cooking oats (or do a mix) for chewier, more textured cookies.
Spices: You can also switch up the spices – try adding ¼ teaspoon of ground ginger, or a few pinches of nutmeg or cardamom.
Sugar: If you don’t have any brown sugar, you can use all white sugar.

Freezer Instructions:

To freeze the cookie dough:
I find it’s easiest to scoop the cookies, then freeze them in a single layer for about 6 hours (either on the lined cookie sheet or, if you don’t have the freezer space, on a plate lined with baking parchment.
Then, bag them in bags or containers suitable for freezing. Label with the name and use-by date (freeze for up to 3 months)
Bake straight from frozen as directed in the recipe, adding a few extra minutes to the baking time. Make sure the cookies are no longer frozen in the middle and piping hot all the way through!
To freeze the baked cookies:
Place the cookies in freezer-friendly containers, separating layers with wax paper. Label with the name and use-by date (freeze for up to 3 months) before placing in the freezer.
To defrost, unpack the cookies and place them on a wire rack on the counter. Allow to defrost for a couple of hours. For that freshly baked cookie taste, warm them in the microwave for a few seconds, or in the oven for a few minutes.
Nutrition is an estimate.

More recipe information

Course: Dessert
Cuisine: American

Nora Rusev from Savory Nothings
About Nora 
When I got married to my professional chef husband, I realized I had to step up my game in the kitchen. Now I share my favorite foolproof family recipes here on Savory Nothings: Chef-approved, kid-vetted and easy enough for everyday home cooks like you and me!   Learn more.

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Hi, I'm Nora! I wasn't always a good cook, but then I fell in love with a professional chef and learned my way around the kitchen. Now I share all my secrets to effortlessly great food here on my blog, bite-sized for home cooks just like me and you.

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