Oatmeal Raisin Cookies are soft and chewy loaded with hearty oats and a touch of sweetness from the raisins. This one bowl recipe is quick and easy to make using simple pantry staple ingredients in under 20 minutes — and no chilling required!
These oatmeal cookies are the perfect cookie recipe to make when you are craving a sweet treat or snack at the last minute no matter what time of day it is. Whether you're looking for a sweet breakfast, an afternoon pick-me-up, or a dessert after dinner, these raisin oatmeal cookies will hit the spot.
Why You'll Love these Oatmeal Raisin Cookies
- Classic soft and chewy cookies. Oatmeal raisin cookies are a classic cookie that many of us grew up with. These cookies have the best texture with warm, chewy oats and sweet raisins that is hard to resist.
- Quick and easy to make. These oatmeal cookies with raisins are so easy to make with just 10 minutes of prep, and another 8 minutes in the oven. Plus, they are made with simple ingredients that you probably already have in your pantry. They're perfect for a last minute dessert or snack.
- They are freezer-friendly. These oatmeal cookies (whether baked or unbaked) are freezer-friendly too. Which means that you can freeze the cookies or cookie dough and enjoy cookies on demand whenever the craving hits.
- Oats are healthy. The oats in these oatmeal raisin cookies are a great source of dietary fiber, which can help keep you feeling full and satisfied until meal time. This makes them a great option for a snack or even breakfast on-the-go.
- They're customizable. One of my favorite things about these oatmeal cookies is that they can be easily customized to suit your preferences. You can add different types of nuts, seeds, or dried fruits to give them a unique twist.
Ingredient Notes
To make these easy Oatmeal Raisin Cookies, you will need the following ingredients (full measurements in recipe card below):
- unsalted butter - bringing the butter up to room temperature is crucial when it comes to creaming the butter and sugars properly otherwise the cookies will overly spread. We also use unsalted butter for more control over the flavor in this recipe, but if you only have salted butter — use it and omit the salt called for in the recipe.
- sugar - you will need both light brown sugar and granulated sugar in this recipe.
- eggs
- vanilla extract - vanilla bean paste can also be substituted at a 1:1 ratio.
- all-purpose flour - if you or someone in your family has a sensitivity to gluten, use a measure-for-measure gluten free flour instead such as oat flour.
- old fashioned rolled oats - use rolled oats and not quick oats which will change the texture quite a lot.
- baking soda
- salt - if you choose to use salted butter in this recipe, omit the salt here.
- raisins - you can also substitute with dried cranberries, chopped dried dates, or chopped dried figs if you prefer.
- walnuts - feel free to use other chopped nuts such as pecans, almonds, or pistachios — or omit nuts altogether to suit your tastes.
Equipment Needed
You will also need the following kitchen tools and equipment:
- measuring cups and spoons
- mixing bowls
- hand mixer or stand mixer
- cookie scoop
- half sheet baking pan and silicone baking mat (or parchment paper)
- wire cooling rack
How to Make the Best Oatmeal Raisin Cookies
- Combine wet ingredients. In a large bowl, cream together the butter, granulated sugar, and brown sugar using a stand mixer or an electric hand mixer, about 4-5 minutes until light and fluffy. Add in the egg and vanilla and continue to beat until incorporated.
- Add dry ingredients. Add in the flour, oats, baking soda and salt and beat on low until combined.
- Stir in mix ins. Stir in the raisins and walnuts.
- Scoop cookies. Scoop out 2 tablespoons of dough and place onto a lined cookie sheet about 2 inches apart.
- Bake. Bake in a 350F preheated oven for 8 to 10 minutes until golden brown on the edges. Allow the cookies to cool on the baking sheet for 5 minutes, then cool completely on a wire rack.
Recipe Variations
- Add chocolate chips. Semi-sweet chocolate chips or chunks will add delicious flavor into these cookies. You can also use dark chocolate or white chocolate —whatever you prefer!
- Drizzle in chocolate. Melt some dark or white chocolate and drizzle it over these cookies for a chocolately twist.
- Add peanut butter. Add peanut butter to the dough for a protein boost and a nutty flavor.
- Gluten-free oatmeal raisin cookies. Use oat flour instead of all-purpose flour for a gluten-free option.
How to Serve
Serve these Oatmeal Raisin Cookies warm with a scoop of Vanilla Ice Cream or at room temperature. I like to serve it with a tall glass of milk or a warm drink like coffee or tea. Some of my favorite drinks to serve with these are:
Recipe Tips and Tricks
- Brown the butter. If you have extra time, you can brown and cool the butter first, and then making the dough with browned butter for richer flavored cookies. See how to make brown butter in our Banana Bread Cookies recipe. You can also brown large batches of butter and freeze them in ice cube trays and quickly use in recipes to save time.
- Prepare the dough ahead of time. Frozen cookie dough keeps for up to 3 months. Having a batch of ready-to-bake cookie balls on hand will make your life easier. You can have cookies to bake on demand whenever the craving hits!
Storing and Freezing Instructions
How to Store
Store leftover oatmeal cookies in an airtight container at room temperature for up to 1 week. You can also store them in the fridge for up to one month, but they may lose some of their chewiness. To add moisture back in, reheat the refrigerated cookies on a microwave-safe plate for 5-15 seconds until warm or in the air fryer at 300F for about a minute.
How to Freeze
Oatmeal raisin cookies freeze well both baked and before baking. To freeze baked cookies, let them cool completely first, then store in an airtight container or freezer bag for up to 3 months. When ready to serve, allow them to thaw overnight in the refrigerator and then reheat or place on the counter to bring them up to room temperature (about 15-20 minutes).
How to Store and Freeze Cookie Dough
To store cookie dough before baking, cover the mixing bowl with plastic cling wrap and store for up to 3 days. To bake the cookies, allow the dough to come to room temperature, then scoop and bake.
To freeze cookie dough, scoop out the cookie balls and place on a lined baking sheet. Transfer the baking sheet to the freezer and freeze for 1 hour until hard. Then, transfer the cookie dough balls into a freezer bag and store for up to 3 months. To bake, thaw the cookie dough balls in the refrigerator overnight or at room temperature until thawed. Then, bake according to recipe instructions.
More Cookie Recipes
- 50 Best Cookie Recipes
- Chewy Chocolate Chip Oatmeal Cookies
- Chocolate Chip Cookies
- Fruitcake Cookies
- White Chocolate Cranberry Cookies
- Coconut Macaroons
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Recipe
Oatmeal Raisin Cookies
- Total Time: 18 minutes
- Yield: 20-22 cookies
- Diet: Vegetarian
Description
Oatmeal Raisin Cookies are soft and chewy loaded with hearty oats and a touch of sweetness from the raisins. This one bowl recipe is quick and easy to make using simple pantry staple ingredients in under 20 minutes — and no chilling required!
Ingredients
- ½ cup butter, softened
- ¼ cup granulated sugar
- ½ cup packed brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- 1 ½ cups old fashioned rolled oats
- ½ teaspoon baking soda
- pinch of salt
- ¾ cup raisins
- ¼ cup walnuts, chopped
Instructions
- Preheat the oven to 350°F.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar using a stand mixer or an electric hand mixer, about 4-5 minutes until light and fluffy. Add in the egg and vanilla and continue to beat until incorporated.
- Add in the flour, oats, baking soda and salt and beat on low until combined. Stir in the raisins and walnuts.
- Scoop out 2 tablespoons of dough and place onto a lined cookie sheet about 2 inches apart. Bake for 8 to 10 minutes until golden brown on the edges. Allow the cookies to cool on the baking sheet for 5 minutes, then cool completely on a wire rack.
Notes
How to store: Store leftover oatmeal cookies in an airtight container at room temperature for up to 1 week. You can also store them in the fridge for up to one month, but they may lose some of their chewiness. To add moisture back in, reheat the refrigerated cookies on a microwave-safe plate for 5-15 seconds until warm or in the air fryer at 300F for about a minute.
How to freeze: Oatmeal raisin cookies freeze well both baked and before baking. To freeze baked cookies, let them cool completely first, then store in an airtight container or freezer bag for up to 3 months. When ready to serve, allow them to thaw overnight in the refrigerator and then reheat or place on the counter to bring them up to room temperature (about 15-20 minutes).
How to store cookie dough: To store cookie dough before baking, cover the mixing bowl with plastic cling wrap and store for up to 3 days. To bake the cookies, allow the dough to come to room temperature, then scoop and bake.
How to freeze cookie dough: To freeze cookie dough, scoop out the cookie balls and place on a lined baking sheet. Transfer the baking sheet to the freezer and freeze for 1 hour until hard. Then, transfer the cookie dough balls into a freezer bag and store for up to 3 months. To bake, thaw the cookie dough balls in the refrigerator overnight or at room temperature until thawed. Then, bake according to recipe instructions.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Cookies
- Method: Bake
- Cuisine: American
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