Easy recipe for the ultimate Oatmeal Raisin Cookies – slightly crunchy on the outside and perfectly soft on the inside. There’s just the right amount of oats and raisins to give these cookies a heavenly chewy texture when you bite into them.
Oatmeal Raisin Cookies recipe
This easy recipe is for the ultimate oatmeal raisin cookies: slightly crunchy on the outside and perfectly soft on the inside. There’s just the right amount of oats and raisins to give these cookies a heavenly chewy texture when you bite into them.
The best part about these cookies is that they rise to a full – even fluffy! – the texture when baked on a cookie sheet. The inside is light, soft, and chewy which is delicious combined with the texture of the raisins and oats. Try a bite when they’re fresh out of the oven and this will be your new favorite cookie recipe.
This recipe makes 12 cookies, but it’s also easy to double the ingredients to make 24 cookies. These cookies are easy to make and are a tasty go-to when you need a crowd-pleasing cookie recipe.
Recipe for Oatmeal Raisin Cookies
- all-purpose flour
- baking powder
- baking soda
- salt
- ground cinnamon
- ground nutmeg
- unsalted butter
- dark brown sugar
- granulated sugar
- large egg
- vanilla extract
- oats
- raisins
How to make Oatmeal Raisin Cookies
- Preheat the oven to 350 degrees Farenheight. Grease a baking sheet with nonstick cooking spray and set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- In a large bowl, cream together the butter, dark brown sugar, and granulated sugar. Mix in the eggs and vanilla.
- Add the flour mixture into the wet mixture and stir until just combined (be careful not to overmix).
- Stir in the oats and then fold in the raisins.
- Using a cookie scoop or spoon, add rounded spoonfuls of about 1.5 tablespoons cookie dough to the prepared cookie sheet. The cookies should be about 2” apart.
- Bake for 12 – 13 minutes in the preheated oven. The cookies should be evenly golden brown on top with cracks that are soft. Let the cookies cool for 2 – 3 minutes before transferring to a wire rack to cool completely.
Oatmeal Raisin Cookies: FAQs
Are Oatmeal Raisin Cookies Healthy?
Not exactly. Although they have oatmeal and raisins which “sound” healthy, these cookies are full of fat and sugar. However, I do believe they can be part of a healthy diet if eaten in moderation with a diet consisting of mostly healthy foods.
Can Oatmeal Raisin Cookies be frozen?
Yes! After baking, allow the cookies to cool completely. Place them in a single layer on a parchment-lined baking sheet to freeze them. After they are frozen, store them in a freezer-safe zip-top storage bag labeled with the name and date.
Who likes Oatmeal Raisin Cookies?
The opinion might not be a popular one, but, I like them!! And potentially you (or someone you love) since you are looking for a recipe? And bunches and bunches (a completely technical term, I know!) of other people!
Why are my cookies flat?
Your oven temperature may be too low. There may be too much liquid in the dough. Or, you may have placed the cookie dough on baking sheets that were already warm.
How did you like this recipe
Perfect with a glass of milk or a cup of coffee, these Oatmeal Raisin Cookies are the perfect combination of crispy and chewy. Leave me a comment with your thoughts on this recipe, and if you have any questions I didn’t answer, I’d love to help you!
Other recipes you may enjoy
Oatmeal Raisin Cookies
Ingredients
- 1 cup flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ cup unsalted butter softened
- ½ cup dark brown sugar packed
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla
- 1 ½ cups oats
- 1 ¼ cup raisins
Instructions
- Preheat the oven to 350 degrees. Grease a baking sheet with nonstick cooking spray and set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- In a large bowl, cream together the butter, dark brown sugar, and granulated sugar. Mix in the eggs and vanilla.
- Add the flour mixture into the wet mixture and stir until just combined (be careful not to overmix).
- Stir in the oats and then fold in the raisins.
- Using a cookie scoop or spoon, add scoops of about 1.5 tablespoons cookie dough to the prepared cookie sheet. The cookies should be about 2-in. apart.
- Bake for 12-13 minutes in the preheated oven. The cookies should be evenly golden brown on top with cracks that are soft. Let the cookies cool for 2 – 3 minutes before transferring to a wire rack to cool completely.
Notes
- Don’t overmix your batter: When you combine your wet and dry ingredients, be careful to not overmix your batter. Stir the batter until it is just barely combined as it will get stirred more as you add your oats and raisins.
- Use a cookie sheet: If you have one on hand, a cookie sheet (preferably insulated) is best for these cookies. It will help to warm and bake the cookies evenly and to make them rise fully. When testing, this resulted in the softest, chewiest cookie results!
- This recipe makes 12 cookies, but it’s also easy to double the ingredients to make 24 cookies.
Nutrition
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
Mine just came out of the oven…house smells so good. I used craisins and 1 cup chopped walnuts. Jumbo scoop makes 9😋
These cookies were delicious. I used Old Fashion Oats! Will definitely make them again! Thank you!
Best cookies I’ve baked in all my years! Dang!! They are good!!
Can you leave raisins out and sdd coconut instead?
My all time favorite cookies. Gotta buy some raisins and back some Heaven for my tummy.