Oatmeal Raisin Cookies Recipe
There’s something irresistibly comforting about a batch of freshly baked Oatmeal Raisin Cookies—the kind that fills your kitchen with a cozy, cinnamon-spiced aroma and reminds you of home. These cookies strike a perfect balance if you’re looking for a treat that’s both chewy and hearty, with bursts of plump raisins in every bite and a satisfying hint of nuttiness from chopped walnuts. Whether you’re baking for loved ones or treating yourself after a long day, this recipe for classic Oatmeal Raisin Cookies is simply a must-try for any dessert lover!
Ingredients You’ll Need
The best Oatmeal Raisin Cookies start with pantry staples, each one bringing its own special magic to the final cookie. Let’s take a closer look at the ingredients—simple, but absolutely essential for that perfect chewy texture and deep, caramel-kissed flavor.
- Unsalted butter (1 cup, softened): This forms the deliciously rich foundation of your cookies, so be sure it’s at room temperature for easy creaming.
- Packed brown sugar (1 cup): Brown sugar brings essential chewiness and a hint of molasses that gives these cookies their depth.
- Granulated sugar (1/2 cup): Adds sweetness and helps create the classic crisp edges.
- Large eggs (2): Bind the dough together and add a lovely boost of moisture.
- Vanilla extract (1 teaspoon): A little vanilla rounds out the flavors and adds wonderful warmth.
- All-purpose flour (1 1/2 cups): The ever-reliable base that supports all the tasty additions.
- Baking soda (1 teaspoon): This leavening agent helps your cookies rise and stay delightfully tender.
- Ground cinnamon (1 teaspoon): Cinnamon infuses the cookies with irresistible spice—don’t skip it!
- Salt (1/2 teaspoon): Enhances all the flavors, so your Oatmeal Raisin Cookies taste perfectly balanced.
- Old-fashioned rolled oats (3 cups): The star of the show, giving your cookies hearty chew and that classic texture.
- Raisins (1 cup): For chewy, naturally sweet pockets in every bite; soak them beforehand for extra plumpness if desired.
- Chopped walnuts (1/2 cup, optional): Walnuts add crunch and a nutty flavor that perfectly complements the oats and raisins.
How to Make Oatmeal Raisin Cookies
Step 1: Prepare the Baking Sheets
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to ensure effortless cookie removal and easy cleanup. Taking this quick step will help your Oatmeal Raisin Cookies bake evenly and prevent sticking.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, combine the softened butter, packed brown sugar, and granulated sugar. Beat them together with a hand mixer or a sturdy wooden spoon until the mixture is light, fluffy, and perfectly blended. This step is key for a tender, melt-in-your-mouth crumb.
Step 3: Add the Eggs and Vanilla
Crack in the eggs one at a time, beating well after each addition. Stir in the vanilla extract. This ensures the dough stays silky-smooth and evenly mixed, building a strong, flavorful base for your cookies.
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, and salt. Combining these ahead of time guarantees the leavening and spices are evenly distributed, so every Oatmeal Raisin Cookie is spiced just right and has the perfect rise.
Step 5: Combine Wet and Dry Ingredients
Gradually add the flour mixture to your creamed butter mixture, mixing just until everything is combined. Take care not to over-mix—this keeps your cookies soft and deliciously chewy.
Step 6: Stir in Oats, Raisins, and Walnuts
Gently fold in the old-fashioned rolled oats, raisins, and walnuts if you’re using them. The dough will be thick and chunky, just the way it should be. Every stir distributes those irresistible flavors and textures throughout the batch.
Step 7: Portion and Shape
Using a tablespoon or a cookie scoop, drop rounded mounds of dough onto your prepared baking sheets, leaving about 2 inches between each cookie. This space lets the cookies spread into perfectly chewy rounds as they bake.
Step 8: Bake to Perfection
Slide your trays into the oven and bake for 10 to 12 minutes, or until the edges are golden and the centers look barely set. Resist the temptation to over-bake—the secret to chewy Oatmeal Raisin Cookies is letting them finish setting as they cool!
Step 9: Cool and Enjoy
Let your cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack. This finishing touch ensures they hold their shape and stay soft in the center, ready for devouring.
How to Serve Oatmeal Raisin Cookies
Garnishes
For an extra-special touch, sprinkle your warm cookies with a little flaky sea salt or a dusting of cinnamon sugar. A drizzle of melted white chocolate or a quick dunk in dark chocolate also makes your Oatmeal Raisin Cookies feel bakery-worthy.
Side Dishes
Pair your cookies with a tall glass of icy-cold milk for the classic combo, or serve alongside a mug of hot coffee or chai for a grown-up treat. For a special occasion, create an afternoon snack platter with fresh fruit, cheese, and these cookies as the sweet anchor.
Creative Ways to Present
Turn your Oatmeal Raisin Cookies into ice cream sandwiches by pressing a scoop of vanilla or cinnamon ice cream between two cookies. Stack them high and tie with a ribbon for a charming homemade gift, or crumble them over yogurt parfaits for a hearty breakfast treat.
Make Ahead and Storage
Storing Leftovers
Keep your Oatmeal Raisin Cookies fresh by storing them in an airtight container at room temperature. They’ll stay chewy and flavorful for up to 5 days—though they’re so tasty, they rarely last that long!
Freezing
This dough freezes wonderfully! Shape and freeze scoops of dough on a baking sheet, then pop them into a freezer bag for up to 3 months. You can bake them directly from frozen—just add an extra minute or two to the bake time for warm cookies on demand.
Reheating
To revive that just-baked magic, warm your Oatmeal Raisin Cookies in a 300°F oven for about 3-5 minutes, or give them a very quick zap in the microwave. This brings back the delightful chew and spreads that cinnamon aroma all over again.
FAQs
Can I substitute the raisins with other dried fruit or chocolate chips?
Absolutely! Dried cranberries add a tart surprise, and chocolate chips transform your Oatmeal Raisin Cookies into a chocolatey dream. Just use an equal amount for great results.
What makes Oatmeal Raisin Cookies chewy instead of crunchy?
Chewiness comes from using more brown sugar, not over-baking, and letting the cookies cool on the tray. Also, the oats add plenty of hearty texture that keeps these cookies moist and soft.
How do I prevent my cookies from spreading too much?
If your dough gets too warm, the cookies can spread more than you’d like. Pop the dough in the fridge for 20-30 minutes before baking, and make sure your butter wasn’t melted when mixing the dough.
Can I make these Oatmeal Raisin Cookies gluten-free?
Yes! Swap in a cup-for-cup gluten-free flour blend and ensure your oats are certified gluten-free. The cookies stay wonderfully chewy and flavorful.
What’s the best way to plump up raisins for baking?
Soak your raisins in hot water (or even a bit of apple juice) for about 10 minutes before adding them to the dough. This plumps them up and ensures every bite of your Oatmeal Raisin Cookies is juicy and delicious.
Final Thoughts
If you’re ready for a treat that’s nostalgic, heartwarming, and just plain delicious, you simply have to try these Oatmeal Raisin Cookies. Their irresistible texture and burst of comforting flavors make them a go-to for any cookie lover. Give them a whirl—you’ll be hooked after the very first bite!
Print
Oatmeal Raisin Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These classic oatmeal raisin cookies are chewy, perfectly spiced, and loaded with oats, raisins, and optional walnuts. A delightful treat for any time of day!
Ingredients
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup unsalted butter (softened)
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Mix-Ins:
- 3 cups old-fashioned rolled oats
- 1 cup raisins
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream Butter and Sugars: In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in Mix-Ins: Stir in the oats, raisins, and walnuts if using.
- Bake: Drop rounded tablespoons of dough onto the prepared baking sheets. Bake for 10–12 minutes, or until the edges are golden and the centers look set.
- Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- You can substitute raisins with dried cranberries or chocolate chips.
- For chewier cookies, slightly underbake and let them finish setting on the baking sheet.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 11g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg
