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Oatmeal raisin cookies with a soft, chewy center and crispy edges. The whole family will love this old standby!

Recipe Summary

prep:
25 mins
cook:
10 mins
additional:
5 mins
total:
40 mins
Servings:
48
Yield:
4 dozen cookies
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Oatmeal raisin cookies are a polarizing dessert. Some people love them (like us), while others detest them. But these soft and chewy oatmeal raisin cookies are so good that they just might turn haters into lovers. Don't believe us? Give these oatmeal raisin cookies a try and see how quickly they disappear.

How to Make Oatmeal Raisin Cookies

Oatmeal raisin cookies are incredibly easy to make. The entire, step-by-step recipe is listed below — but here's a brief overview of what you can expect from this cookie recipe: 

Beat the wet ingredients together. In a separate bowl, combine the dry ingredients (except the rolled oats and raisins). Slowly add the dry mixture to the wet mixture and beat until combined. Stir in the oats and raisins. Drop spoonfuls of the batter onto a cookie sheet and bake until golden brown.

What Oats Are Best for Oatmeal Raisin Cookies?

We like to use rolled oats, like this recipe calls for. But you can also use old-fashioned oats if that's what you have on hand. 

Avoid using steel cut oats or instant oats.

How to Store Oatmeal Raisin Cookies

Store oatmeal raisin cookies in an airtight container at room temperature. They will stay fresh for up to one week.

Can You Freeze Oatmeal Raisin Cookies?

Yes, oatmeal raisin cookies freeze well! Pack completely cooled oatmeal raisin cookies in a zip-top freezer bag and freeze for up to three months. Thaw in the fridge overnight before serving. 

You can also freeze oatmeal raisin cookie dough. Wrap the dough ball in a layer of storage wrap, then a layer of aluminum foil. You also can place the double-wrapped dough ball in a zip-top freezer bag for extra protection. Freeze for up to three months. Thaw in the fridge overnight, then bake as directed.

Allrecipes Community Tips and Praise

"I thought they were excellent. I was looking for a soft, chewy, flat oatmeal cookie better than the recipe I had been using and these were delicious. I took the suggestion of someone who used a full cup of butter instead of 3/4 and they came out just like I wanted them to, not greasy, just a perfect oatmeal cookie," says KimberlyE.

"This is a great recipe. Our child (9) made this as his contribution to the Christmas spread and everyone was surprised how well they turned out. These really do stay chewy. We used old fashioned oats and added nutmeg and kept the dough in the freezer in between batches. We got thick, chewy, moist results," according to Ingrid Jones.

"These are the best oatmeal raisin cookies I have ever had. I have also made them with chocolate chips added for the chocolate lovers in my house. They are so good and I wouldn't change a thing about them," raves sweetie774.

Editorial contributions by Bailey Fink

Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C). Line two cookie sheets with parchment paper or silicone liners.

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  • Beat butter, white sugar, and brown sugar in a large bowl until smooth and creamy. Beat in eggs and vanilla until fluffy.

  • Stir together flour, baking soda, cinnamon, and salt. Gradually beat into the butter mixture. Stir in oats and raisins. Drop teaspoonfuls of batter onto the prepared cookie sheets.

  • Bake in the preheated oven until golden brown, 8 to 10 minutes, switching racks halfway through. Remove from the oven and let sit on the cookie sheets for 1 to 2 minutes before transferring cookies to a wire rack to cool completely.

Nutrition Facts

92 calories; protein 1.3g; carbohydrates 14.6g; fat 3.4g; cholesterol 15.4mg; sodium 75.4mg. Full Nutrition
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