Oatmeal Raisin Cookie Recipe

These oatmeal raisin cookies are soft and chewy with a hint of cinnamon. It’s a quick and easy recipe that you can make in under 30 minutes from start to finish.

Oatmeal Raisin is right up there on the “Classic Cookie Recipes” list, along with Chocolate Chip Cookies, Peanut Butter Cookies, and No Bake Cookies. You’ll love these cookies!

A Classic Cookie Recipe

Hi friends! Fiona here today. Who loves Oatmeal Raisin Cookies? If so, these cookies are soft and chewy with a hint of cinnamon and can be made in under 30 minutes! Really, there’s no reason not to make these cookies 🙂

Now, I don’t know about you, but for the longest time I always opted for chocolate chip cookies over oatmeal raisin cookies. But after finding the perfect oatmeal raisin recipe, it’s a close race because these cookies are so delicious.

They’re soft and chewy, with a delicious caramel brown sugar flavor. The oatmeal adds lots of texture, and the raisins make the recipe a classic.

How the Ingredients Work Their Magic

So let’s talk specifics about this easy oatmeal raisin cookie recipe, and what each of the ingredients contributes to the final product.

  1. We’re starting with real butter for the most flavor.
  2. Brown sugar adds a caramel-like undertone, and makes the cookies extra chewy.
  3. 2 eggs for tenderness.
  4. A hint of cinnamon is a must for oatmeal raisin cookies in my book.
  5. Then finally, we’re using quick or old fashioned oats. I don’t recommend using instant oats (they’re too fine and behave more like flour), or steel cut oats (they’ll end up too hard and crunchy in your cookies).

oatmeal raisin cookie dough being mixed in a bowl

How to Make Oatmeal Raisin Cookies

PREP. Preheat the oven to 350° F & line cookie sheets with parchment paper or baking mats.

DOUGH. In a large bowl, beat together the butter and sugar until fluffy. Then beat in the vanilla and eggs. Turn the mixer down to low speed and carefully beat in the flour, cinnamon, baking soda and salt. Beat in the oats with the mixer on low, then stir in the raisins using a large spatula or wooden spoon.

BAKE. Form the dough into balls about 1 to 1.5 tablespoons in size (I recommend using a cookie scoop), and place 2 inches apart on the baking sheets. Bake for 9-11 minutes or until the tops are just set.

Simple as that, they’re ready in like 25 minutes!

Additional Tips and Tricks

If you don’t like raisins, you can easily substitute craisins, dried chopped dates, or even golden raisins to tickle your fancy. 

To add some additional flavor with spices, try adding nutmeg and ginger along with the cinnamon to give it more of a fall-ish flavor.

Another variation is to make bar cookies. Press the dough into the bottom of ungreased 13 x 9-inch baking pan. Bake at 350°F for 30 to 35 minutes or until light golden brown. Cool and cut into 24 bars.

Store the baked cookies in an airtight container at room temperature. You can also freeze them in a container or freezer storage bags for up to three months. Make sure the cookies have cooled completely before storing.

You can even freeze the cookie dough after forming them into balls. Just place the balls in a ziploc bag and store in the freezer. When you bake the cookies from frozen, they’ll likely take an extra minute or two.

We absolutely love how these cookies are so chewy, packed with texture, and have a delicious brown sugar flavor and hint of cinnamon. So if you’re looking for the perfect oatmeal raisin cookies – then this recipe is definitely for you!

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Oatmeal Raisin Cookie Recipe

5 from 7 votes
These oatmeal raisin cookies are soft and chewy with a hint of cinnamon. It's a quick and easy recipe that you can make in under 30 minutes from start to finish.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 7 minutes
Total Time 22 minutes
Servings 30 cookies
Calories 153 kcal
Author Lil' Luna

Ingredients

  • 1/2 cup unsalted butter softened
  • 6 tbsp unsalted butter softened
  • 3/4 cup light brown sugar packed
  • 1/2 cup sugar
  • 2 large eggs
  • 1 tsp vanilla
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt optional
  • 3 cups quick oats or old fashioned oats
  • 1 cup raisins

Instructions
 

  • Preheat the oven to 350°F.
  • Add butter and sugars to stand mixer and beat until cream. Add eggs and vanilla and beat until fluffy.
  • In a separate bowl mix together the dry ingredients - flour, baking soda, cinnamon and salt and mix well. Add the flour to the sugar mixture and stir. Add oats and raisins and mix until combined.
  • Use cookie scoop to scoop out dough onto ungreased cookie sheet. Bake for 8-10 minutes.
  • Remove to wire rack and let cool.

Notes

*For high altitude increase the flour to 1-3/4 cups and bake as directed.
*Store in an airtight container at room temperature.
**After the cookie dough is formed into balls, they can be placed in a ziploc bag and frozen. Then bake cookies from frozen - they'll likely take an extra minute or two. 

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About the Author

Fiona Dowling

My name's Fiona and I love to bake and blog. I share homemade, from scratch, classic recipes for desserts & sweet treats including cakes, cupcakes, cookies and more.

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Comments:

  1. 5 stars
    Love the classic oatmeal raisin cookie! They remind me of childhood! These are chewy & delicious & i love the cinnamon!

  2. 5 stars
    These are one of my absolute favorite cookies! I feel like I am making a healthy food choice when I eat these too…lol! Raisins and Oatmeal are good for you right?

  3. 5 stars
    Oatmeal raisin are not my faVorite but my husband loves them. This is the recipe that I use when he’s craving cookies.

  4. In your pre-recipe discussion about the recipe, you mentioned honey being in it (your secret ingredient), and an egg (1 egg). When I got to the recipe, honey is not listed in the ingredients, and it calls for 2 eggs. I don’t know if you posted the wrong recipe, but I would like to see the recipe with honey that you talked about. For now I’m going to make the cookies the way it is written. Thank you.

  5. Why does this recipe call for 1/2 cup unsalted and then the next ingredient is 6 TBSP unsalted butter. Why are those two measurements separated?