This oatmeal raisin cookie recipe makes for crispy outside and moist, chewy inside treats. These are the perfect cookies you want to keep snacking on. They have hints of cinnamon, and the raisins keep every bite interesting!
Warm, cozy, and just the right sweetness, this is one of the classic grandma's cookie recipes. When you’re craving a simple treat, use this old-fashioned cookie recipe to make crispy-edged, chewy cookies with hidden notes of deep caramel. And so easy to make, they are totally beginner-friendly!
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Why You'll Love This Recipe
You need these cookies. Trust me. They’re a delicious treat and nourishing fuel all at the same time.
Yes, they pair well with coffee, but they’re fantastic with a tall glass of milk.
They bring the best chewy and crispy cookie worlds, so you’ll WANT to double or triple the recipe.
Make a big batch, scoop, shape, freeze, and then bake whenever you crave a cookie.
Recipe Ingredients
Oats: This is an old-fashioned oat cookie recipe. Rolled oats are how you get that chewy texture. Quick oats are too thin, so I won’t recommend them.
Flour: My cookies are baked with all-purpose flour, but the recipe is very adaptable, so whole wheat flour is fantastic too.
Sugar: Brown sugar has more moisture than regular sugar, and it imparts a delicious caramel flavor.
Butter: My oatmeal raisin cookies recipe uses salted butter. Add ¼ teaspoon of salt to the dry ingredients if your butter is unsalted.
Milk: I used regular full-fat milk for a little richness.
Cinnamon gives the oats and raisin cookies a spicy kick. Vanilla extract rounds out the flavor.
Baking soda acts as a leavening agent, helps the oatmeal raisin cookies recipe expand easily, and makes the texture softer.
Raisins: Black raisins are popular here, so that’s what went into the dough, but they can be easily replaced with green raisins or golden raisins.
Please see the recipe card for full information about ingredients and quantities.
How To Make Oatmeal Raisin Cookies
Step 1: Set your oven to preheat at 180 C / 350 F. Line a baking tray with parchment paper.
Step 2: Whisk the flour, baking soda, and cinnamon powder in a small bowl.
Step 3: In a large bowl, beat the softened butter and brown sugar until creamy. Takes 2 to 3 minutes with an electric beater.
Step 4: Add milk and vanilla extract and beat for another 10–15 seconds.
Step 5: Combine the dry ingredients with the wet.
Step 6: Fold your oats and black raisins with a spatula to make a thick oatmeal-raisin cookie batter.
Step 7: Use a cookie scoop (1.5 tablespoons) to portion the oatmeal cookies.
Step 8: Shape each into a ball. Flatten slightly. Place on a parchment paper or Silpat lined tray.
Step 9: Bake at 180 °C for 13 to 15 minutes (mine took 14 minutes).
Step 10: Let the oatmeal-raisin cookies rest on the tray for about 10 minutes. Then cool completely on a wire rack.
Final step: Transfer to an old-fashioned cookie jar and munch on will!
Pro Tips
- The butter has to be softened, not melted, for this oat and raisin cookie recipe. That’s how you get the right texture.
- Use a handheld electric beater or balloon whisk to cream the butter.
- The secret to the best oatmeal raisin cookies recipe is soaking the raisins in hot water for 10 to 15 minutes before folding them into the dough. Soaking will plump them up and pack more flavor. This is important if your raisins are too dry because they’ll become harder after baking.
- If your raisins are soft and sticky, add them without soaking them.
- Don’t forget to flatten the dough slightly before placing it on the tray. That’s how you get the best oat and raisin cookies that are chewy and flat.
- Leave space between the cookie dough as the oatmeal raisin cookies expand a bit as they bake.
Oatmeal Cookie Recipe FAQs
Add milk or water to the dough if it’s too dry. If it’s too sticky, mix in a tablespoon of oats or refrigerate it.
Yes, they are. You can make this oatmeal raisin cookie recipe with eggs. Simply leave out the milk and beat an egg into the creamed butter-sugar mixture. You may need to increase the quantity of dry ingredients, as the batter would have a higher liquid content.
To keep the oatmeal raisin cookies chewy and fresh, store them in an airtight container, and they’ll stay well for 4 to 5 days.
Absolutely. Roll the dough into balls, place them on your tray, and freeze. Once they’ve firmed up, you can transfer the frozen oatmeal cookies into a baggie so they don’t take up too much space. Bake as and when the mood strikes.
Not a fan of raisins? Leave them out! No matter how you bake the oatmeal cookie recipe with raisins or without or with any other add-in, they are delicious. A few variations I would 100% suggest are:
Dark chocolate chips, like in my sourdough oatmeal cookies
Cranberries, as I did in my cranberry oatmeal cookies
Peanut butter or butterscotch chips
Dried cherries
Chopped dates
Nuts, like in these pecan cookies
You can either swap raisins for these add-ins or combine them. This oat raisin cookies recipe is very versatile.
📖 Recipe
Family Favorite Oatmeal Raisin Cookies Recipe
Ingredients
- 3/4 cup All-purpose flour
- 1/2 tsp Baking soda
- 1 tsp Cinnamon powder
- 1/2 cup Butter, softened
- 3/4 cup Brown sugar
- 1 tsp Vanilla extract
- 1 tbsp Milk
- 1.5 cups Rolled oats
- 1/2 cup Raisins * I used black raisins
Instructions
- Preheat your oven to 180 C or 350 F. Line your baking tray with parchment paper or Silpat.
- In a small bowl, whisk together the flour, baking soda, and cinnamon powder.
- In a large bowl, combine the softened butter and brown sugar. Beat well using an electric beater until creamy. This takes about 2-3 minutes.
- Add the milk and vanilla extract and beat again for 10-15 seconds.
- Whisk in the flour mixture.
- Fold in the rolled oats and raisins. This will be a thick dough.
- Use a cookie scoop (1.5 tablespoon size) to portion the oatmeal cookies.
- Shape each into a ball. Flatten slightly. Place on the prepeared baking tray.
- Bake at 180 °C for 13 to 15 minutes (mine took 14 minutes).
- Let the cookies rest on the tray for about 10 minutes before carefully transferring them to a cooling rack.
- Serve and enjoy!
Video
Notes
- The butter has to be softened, not melted, for this oat and raisin biscuit recipe. That’s how you get the right texture.
- Use a handheld electric beater or balloon whisk to cream the butter.
- The secret to the best oatmeal raisin cookies recipe is soaking the raisins in hot water for 10 to 15 minutes before folding them into the dough. Soaking will plump them up and pack more flavor. This is important if your raisins are too dry because they’ll become harder after baking.
- If your raisins are soft and sticky, add them without soaking them.
- Don’t forget to flatten the dough slightly before placing it on the tray. That’s how you get the best oat and raisin cookies that are chewy and flat.
- Leave space between the cookie dough as the oatmeal raisin cookies expand a bit as they bake.
Aishwarya says
What is the shelf life of these cookies
Natasha Minocha says
Hi Aishwarya, these cookies stay well for 10-12 days, in an air-tight container.
Ann says
Nice cookie without eggs and cholesterol.
Cynthia says
Hi Natasha
Can’t wait to try this recipe out. Could you recommend a good brand of brown sugar? Most grocery store brown sugar don’t mention molasses in its ingredients list.
Natasha Minocha says
Thank you, Cynthia! You can try Tate & Lyle, its a good brand. Hope this helps.:)
Megha says
Hi..can we use jaggery instead of brown sugar, any idea?
Pls suggest
Thanks in advance
Natasha Minocha says
Hi Megha, yes, jaggery powder would work well here. 🙂