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.
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.
- We’re starting with real butter for the most flavor.
- Brown sugar adds a caramel-like undertone, and makes the cookies extra chewy.
- Then we’re adding a little honey because it keeps the cookies soft. (It’s my secret ingredient).
- 1 egg for tenderness.
- A hint of cinnamon is a must for oatmeal raisin cookies in my book.
- Then finally, we’re using quick oats. Old fashioned oats are ok – but 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).
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, honey & egg. 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.
(Tip: It is common to have your sticky ingredients get stuck in your measuring cups. So a trick for that is to spray your measuring cup with non-stick spray before pouring in your honey.)
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.
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!
For more oatmeal cookies, check out:
- Coconut Oatmeal Cookies
- Old-Fashioned Ice Oatmeal Cookies
- Chocolate Coconut Oatmeal Cookies
- Peanut Butter Oatmeal Cookies
- Simple Oatmeal Cookies
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.
- 1/2 cup unsalted butter softened
- 6 tbsp unsalted butter softened
- 3/4 cup light brown sugar
- 1/2 cup sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 3 cups quick oats
- 1 cup raisins
Preheat the oven to 350F degrees.
Add butter and sugars to stand mixer and beat until cream. Add eggs and vanilla and beat until fluffy.
Add dry ingredients - flour, baking soda, cinnamon and salt and mix well. 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.
*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.