This post may contain affiliate links. Please read our disclosure policy.
Easy Oatmeal Raisin Cookies are soft and chewy with a hint of cinnamon. They are ready to eat 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 Easy Oatmeal Raisin Cookies!
A Classic Cookie Recipe
Who loves cookies? These oatmeal raisin 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 oatmeal 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!
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 Chewy Oatmeal Raisin Cookies 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.
- 2 eggs for tenderness.
- A hint of cinnamon is a must for oatmeal raisin cookies in my book.
- 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).
How to Make Oatmeal Raisin Cookies
We absolutely love how these easy oatmeal raisin cookies are so chewy, packed with texture, and have a delicious brown sugar flavor and a hint of cinnamon.
So if you’re looking for the perfect oatmeal raisin cookies, then this recipe is definitely for you!
PREP. Preheat the oven to 350°F. Line the cookie sheets with parchment paper or silicone baking mats.
WET INGREDIENTS. In a large bowl using an electric mixer, or stand mixer, beat together the butter and sugar until fluffy. Then beat in the vanilla and eggs.
DRY INGREDIENTS. 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.
FORM. Form the dough into balls about 1 to 1½ tablespoons in size (I recommend using a cookie scoop to easily make uniform sizes) and place them 2 inches apart on the baking sheets.
BAKE. Bake for 9-11 minutes or until the tops are just set. Simple as that, your first batch is ready in about 25 minutes!
Recipe Tips
No raisins. Easily substitute craisins, dried chopped dates, or golden raisins, or leave them out.
Add flavor. Try adding nutmeg and ginger along with the cinnamon to give it more of a fall-ish flavor.
Bar cookies. Press the dough into the bottom of an 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.
Storing Info
STORE. Keep baked oatmeal raisin cookies in an airtight container at room temperature.
FREEZE BAKED. Keep cookies in a container or freezer storage bag for up to three months. Make sure the cookies have cooled completely before storing them.
FREEZE DOUGH. Store unbaked cookies after forming them into balls. Just place the balls in a Ziploc bag and store them in the freezer. When baked from frozen, they’ll likely take an extra minute or two.
Recipe FAQ
This oatmeal raisin cookie recipe does not require soaking raisins before using them. However, some raisins, especially if they are older, may benefit from a little soak.
1. Place the raisins in hot water for about 10 minutes.
2. Pat dry before mixing them into the recipe.
3. Be careful that the raisins don’t absorb too much liquid as it can make the cookies wet.
You can use quick oats or rolled 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).
For more oatmeal cookies, try:
- Coconut Oatmeal Cookies
- Old-Fashioned Ice Oatmeal Cookies
- Chocolate Coconut Oatmeal Cookies
- Peanut Butter Oatmeal Cookies
- Simple Oatmeal Cookies
Easy Oatmeal Raisin Cookie Recipe
Ingredients
- 1/2 cup unsalted butter + 6 tbsp unsalted butter softened
- 3/4 cup brown sugar packed
- 1/2 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 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 a 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe is 10/10 for me. So simple and quick and they came out perfectly. I’m always super impressed when a no chill cookie is perfect. So happy I found this!!! 👏👏
I’m also partial to no chill dough and I’m so glad the cookies turned at so well for you!
Hi, how many does one batch make? Thanks in advance
It depends on the size of the cookies, but it will make about 30 cookies.
Thank you for the recipe they were a hit!
Very good cookies
This recipe calls for brown sugar. But no where in the directions does it say to add the brown sugar?
I am totally new to baking ????
Instruction number 2 it says sugars meaning add both sugars..
Instruction #2…..Add Butter and Sugars To Mixer, ( meaning All Sugars)
Top of post states 9-11 mins. Top of recipe it states Prep 15 mins. cook 7 mins. total 22 mins. And
in the instructions show bake 8 to 10 mins.
Hi! Thoughts on making these with applesauce? Would you recommend using the applesauce to replace an egg or some butter? Also, could I cut out some sugar due to the natural sweetness from the applesauce? Thank you in advance for the advice!!
I have used (un)sweetened applesauce as a substitute when I was short on eggs a couple times when baking. In which case no need to adjust sugar.
You rock young lady! Jus’ saying! Love your organization, clearly written directions, and patience with idiots like me
Love this recipe. Thank you!