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My Oatmeal Raisin Cookies Are So Good!
I like a lot of desserts, but I really love cookies! There’s just something about the crispy edges and dunking a still-warm one in a glass of milk. These Chewy Oatmeal Raisin Cookies have nutty grains, a touch of cinnamon, and a splash of vanilla. They’re also ready in just 20 minutes!
Ingredients You’ll Need
- Unsalted Butter: Make sure it’s at room temperature so it mixes smoothly. If using salted butter, reduce the added salt.
- Light Brown Sugar: Substitute with dark brown sugar for a deeper flavor.
- Granulated Sugar: Can be replaced with coconut sugar for a less refined option.
- Egg: Use a flax egg as a substitute if needed.
- Vanilla Extract: Swap with almond extract, but use half the amount since it’s stronger.
- All-Purpose Flour: A 1:1 gluten-free baking flour works well if you need a gluten-free option.
- Cinnamon: Experiment with nutmeg or cardamom for a different flavor profile.
- Baking Soda: Ensure it’s fresh for proper leavening.
- Salt: Skip or reduce if using salted butter.
- Rolled Oats: Quick oats can be used but will create a softer texture. Avoid steel-cut oats.
- Raisins: Soak in warm water for 5–10 minutes to plump. Substitute with golden raisins, dried cranberries or chopped apricots if preferred.
Popular Additions
- Chopped Nuts: Add ½ cup of walnuts, pecans, or almonds for a crunchy texture.
- Chocolate Chips: Stir in ½ cup of semisweet, dark, or white chocolate chips for a sweeter cookie.
- Orange Zest: Add 1 teaspoon of orange zest to the dough for some citrus flavor.
- Spices: Add in ¼ teaspoon of nutmeg or ginger for extra warmth.
- Seeds: Toss in 2 tablespoons of chia seeds, flaxseeds, or sunflower seeds for added texture.
How to Make Oatmeal Raisin Cookies
My Best Oatmeal Raisin Cookies Tips
- Take the cookies out of the oven when the centers are just set. These oatmeal raisin cookies recipe easy will continue to bake on the pan even after you remove them from the oven. Take them out when they look a little underbaked and you won’t be disappointed.
- If you don’t have a stand mixer, use a hand mixer. It might take longer to cream together the butter and sugar, but that’s okay! Just don’t try to whip them together by hand—they won’t get fluffy enough.
- Make these cookies ahead of time. You can keep them in the fridge for 7-10 days. And you can even freeze them for 1 month!
- Allow resting time before eating the cookies. It’s so tempting to grab a warm cookie from the oven and bite into it! But the texture of these cookies improves and gets chewier when cooled before eating.
Recipe Help & Common Questions
Kept in an airtight container, these cookies will last for 7 to 10 days in the fridge.
Yes! You can freeze the unbaked dough balls for up to a month. I recommend freezing them first on a parchment-lined baking sheet and then transferring them to a zippered freezer bag so they keep their shape. Then, you can bake the cookies directly from frozen following the recipe instructions below! The cookies might just need a few more minutes in the oven to account for them having to defrost.
This can happen if there’s too much flour in the dough. Use the spoon-and-level method to measure the flour accurately. Overbaking can also dry out the cookies, so keep an eye on them and remove them as soon as the edges turn golden.
More Cookie Recipes:
- Healthy Breakfast Cookies
- Banana Chocolate Chip Cookies
- Chocolate Chip Tahini Cookies
- Chewy Chocolate Chip Cookies
- Date Cookies
- 3 Ingredient Peanut Butter Cookies
If you try this feel good Oatmeal Raisin Cookies recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
This oatmeal raisin cookie recipe was originally published on June 15, 2019 and has recently been updated with a more traditional oatmeal cookie recipe, new photography, and step-by-step images to help make the recipe! If you loved the original recipe, you can still find it in the Recipe Notes section on the recipe card below.
Chewy Oatmeal Raisin Cookies
Video
Ingredients
- ½ cup unsalted butter at room temperature, 1 stick
- ¾ cup packed light brown sugar
- ¼ cup granulated sugar
- 1 egg at room temperature
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ cups rolled oats
- 1 cup raisins
Instructions
- Preheat the oven to 350˚F. Line two rimmed baking sheets with parchment paper.
- Add softened butter, brown sugar and granulated sugar to the bowl of a stand mixer fitted with a paddle attachment. Set to medium speed and mix for 3 to 4 minutes, or until light and fluffy.
- Scrape down the sides of the bowl, then add the egg and vanilla and mix for 1-2 minutes.
- Add flour, cinnamon, baking soda and salt to the bowl and mix at low speed for 30 seconds, just until no streaks of flour remain.
- Add oats and raisins and mix at low speed for about 1 minute, until evenly distributed.
- Using a 1.5 tablespoon-size spring loaded cookie scoop, scoop 12 cookies on each prepared baking sheet about 3 inches apart. Bake for about 10-12 minutes, or until the cookies are golden brown.
- Let cool on the pans for 5 minutes, then transfer to a cooling rack until completely cool.
Notes
- To make them gluten-free, use 1 ¼ cup gluten-free flour mix like Bob’s Red Mill. However I have not tested them with just almond flour or just coconut flour.
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
½ teaspoon cinnamon
½ cup butter
¾ cup dark brown sugar packed
1 large egg
1 large egg yolk
2 teaspoon vanilla extract
1½ cups rolled oats
¾ cup raisins
¼ cup chocolate chips
Instructions
Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
Combine flour, baking soda, baking powder, salt, and cinnamon in a large bowl. In a separate bowl, whisk together the melted butter, sugar, whole egg, egg yolk, and vanilla, until well combined.
Stir the wet ingredients into the dry ingredients. Stir in the oats, raisins, and chocolate chips, folding into a tight batter. Set the dough aside for 20 minutes to allow them to set.
Use a spring-loaded cookie scoop to scoop into 16 balls about 2 tablespoons each, and roll lightly in barely damp hands to make them round. Spread out on the prepared baking sheets and bake until puffed and golden, 10 to 11 minutes (they will continue to bake on the pans as they cool). Let cool on the pans for 5 minutes before transferring to a wire rack to cool completely.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
I cooked these cookies today, but used just 1 cup of rolled oats because didn’t want them to be hard to chew. And this worked great for me: soft and not overly sweet. Next time I will add 1,5 cup of oats.
Big thank you for the recipe💝
Yay! So happy you found them soft and easy to chew!! Thanks!
Whipped these up last night and they came out amazing! Will definitely be making them again!
I am so happy to hear it! Glad you enjoyed the recipe!
I love these cookies!! I did change up the nuts, I used what I had on hand. Almonds,
pecans & pumpkin seeds in one batch.
Hazelnuts, pecans & cashews.
I used cranberries instead of raisins, mini chocolate chips plus a couple teaspoons of cinnamon. Soo good!
Thank you! That sounds delicious too. This recipe is super versatile in that way!
Hiii, I made these cookies a couple days ago. They were delicious! They only issue was the texture. I have made lots of different oatmeal raisin cookies in the past and these came out a little eggy/cakey feeling. Not sure where I went wrong.
So glad you enjoyed the flavor! Did you allow resting time before eating the cookies? The texture of these cookies improves and gets chewier when cooled before eating!
That should have said 1/2 cup gluten free baking flour!!!!
Made these delicious oatmeal raisin cookies last night and they turned out great! I’m gluten free so in place of the flour I did 1/2 cup almond flour and 1/2 cup ready made gluten free baking powder. Yum!
Yay!! I’m so glad to hear it turned out good that way too!
May I substitute chocolate chip for walnuts?
For sure!
I baked these cookies with my 2.5 daughter. We had so much fun together. This recipe is so easy and yummy!
Need your advice. Cookie dough came out with consistency of granola. Not sure of my misstep. Suggestions on how to correct.
Thanks!
Oh that’s odd, did you change any of the ingredients like the flour or the butter or eggs?
I just made these and they are delish!!!!!!
1. I used 1 cup light brown sugar (because that’s what I had) and I read a review that said they were not that sweet and I compared several recipes and decided to use just a tad more sugar than you did. They came out perfectly sweet.
2. My batter yielded only 13 cookies, not a big deal, I probably did bigger scoops.
3. I had old raisins so I rehydrated them with some rum (cover with rum and microwave for about a minute, taste to see if they are plump if not microwave for a little longer……drain and pat dry)
4. Also took a little longer to bake but i’m assuming it’s because I made giant cookies lol
This is my new go too recipe!!!!!! Thanks for posting!
Hi Karen – Thanks so much for your feedback on the recipe and how it came out for you!! I appreciate you taking the time to share your feedback and so happy you loved the recipe!
Do we also add coconut sugar as in the Directions (Step 2)? If so is it the same amount as the brown sugar? Sorry, I’ve never made oatmeal cookies before and want to follow exactly.?
Sorry for the confusion, it’s either coconut sugar or brown sugar. I used coconut sugar in the ingredients but brown sugar in the directions by mistake. You want to cream the sugar with the butter and then add the eggs. Hope that helps!
Made this recipe for an office Christmas cookie exchange and they turned out really good!! Same with the banana chocolate chip cookies! Thank you for sharing these!!
Yay! I’m so glad to hear that you enjoyed both recipes! Thanks so much for sharing 🙂
I love the combo of raisins and chocolate chips! Personally they were not sweet or cinammon-y enough for me, but the texture was right.
So glad you tried them and liked the texture. Thanks for sharing!
Yes. The right amount of sweetness and perfect chewy bites. Yummy