These Oatmeal Raisin Cookies are the kind of timeless treat that never goes out of style. Soft and chewy in the center with lightly crisp edges, they’re packed with hearty oats, sweet raisins, and warm vanilla flavor. Perfect with a glass of milk or a cup of coffee, these cookies strike the ideal balance between comfort and indulgence.
Whether you’re baking for family, friends, or just because, this recipe delivers consistently delicious results every time.
Why You’ll Love These Oatmeal Raisin Cookies
Soft and chewy texture with just the right bite
Made with old-fashioned oats for classic flavor
Perfectly sweet without being overpowering
Ideal for batch baking and sharing
These cookies are a bakery-style favorite made right at home.
Ingredients
Dry Ingredients (Whisk Together)
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
Wet Ingredients (Creamed)
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup dark brown sugar, firmly packed
2 large eggs
2 teaspoons vanilla extract
Mix-Ins
3 cups oats (not instant)
1½ cups raisins
Directions
Preheat oven
Preheat the oven to 350°F (175°C).Prepare dry ingredients
Whisk together flour, baking soda, baking powder, and salt. Set aside.Cream wet ingredients
In a large bowl, combine butter, granulated sugar, brown sugar, eggs, and vanilla. Using a hand mixer, beat on low speed to combine, then increase to high speed and beat until fluffy and light in color.Combine
Stir the dry ingredients into the creamed mixture until no flour is visible. Do not overmix.Add oats and raisins
Fold in oats and raisins until evenly distributed.Portion dough
Use a #40 cookie scoop (about 2 tablespoons of dough). Level the scoop by pressing against the side of the bowl.Bake
Drop dough balls 2 inches apart onto baking sheets sprayed with nonstick spray. Bake on the center rack for 11–13 minutes, until golden with moist centers.Cool
Let cookies rest on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.
Tips for the Best Oatmeal Raisin Cookies
Use old-fashioned oats, not instant, for best texture.
Do not overmix after adding flour to keep cookies tender.
Slightly underbaking ensures soft, chewy centers.
For extra plump raisins, soak them in warm water for 10 minutes and drain well.
Serving Suggestions
Enjoy these cookies warm, at room temperature, or slightly chilled. They pair perfectly with milk, coffee, or tea and make excellent lunchbox treats.
Frequently Asked Questions (FAQ)
Why are my cookies tough?
Overmixing after adding flour can develop gluten, resulting in tough cookies.
Can I substitute raisins?
Yes. Dried cranberries, chocolate chips, or chopped nuts work well.
Can I freeze the dough?
Absolutely. Freeze scooped dough balls for up to 3 months.
How should I store baked cookies?
Store in an airtight container at room temperature for up to 5 days.
Oatmeal Raisin Cookies Recipe Card (Schema Style)
Prep Time
15 Minutes
Cook Time
11–13 Minutes
Total Time
30 Minutes
Servings
24–30 Cookies
Ingredients
Dry
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
Wet
1 cup unsalted butter, softened
1 cup sugar
1 cup dark brown sugar, packed
2 large eggs
2 teaspoons vanilla
Add-Ins
3 cups oats (not instant)
1½ cups raisins
Instructions
Step 1
Preheat oven to 350°F (175°C).
Step 2
Whisk dry ingredients together.
Step 3
Cream wet ingredients until light and fluffy.
Step 4
Mix dry ingredients into wet just until combined.
Step 5
Fold in oats and raisins.
Step 6
Scoop dough and place on baking sheets.
Step 7
Bake 11–13 minutes. Cool slightly before transferring.
Important Information
Nutrition Facts (Per Cookie – Approximate)
Nutritional values vary depending on size and ingredients. This information is approximate and not intended as medical advice.
