Easy Oatmeal Raisin Cookies

These easy oatmeal raisin cookies are soft in the middle, lightly crisp around the edges, and full of chewy oats and sweet raisins. The simple dough comes together with everyday ingredients, and there’s no need to chill it before baking. Make a batch for an afternoon treat, lunchbox snack, or cozy dessert.

Prep and Baking Time

• Prep time: 15 minutes
• Bake time: 10–12 minutes per batch
• Makes: About 24 cookies

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• ¾ cup packed brown sugar
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon ground cinnamon
• ½ teaspoon salt
• 3 cups old-fashioned rolled oats
• 1 cup raisins

Instructions

1. Heat the oven. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Mix the butter and sugars. In a large bowl, beat the softened butter, brown sugar, and granulated sugar until creamy.
3. Add the eggs and vanilla. Beat in the eggs one at a time, then mix in the vanilla extract.
4. Combine the dry ingredients. In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Add the dry mixture to the butter mixture and stir just until combined.
5. Stir in the oats and raisins. Fold in the rolled oats and raisins until evenly distributed through the dough.
6. Scoop the cookies. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between cookies.
7. Bake. Bake for 10–12 minutes, until the edges are lightly golden and the centers still look a little soft.
8. Cool. Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a wire rack to cool.

Tips for Great Oatmeal Raisin Cookies

• Use softened butter, not melted butter, for a dough that holds its shape.
• Measure the flour by spooning it into the measuring cup and leveling the top. Scooping directly from the bag can pack in too much flour.
• For plumper raisins, soak them in warm water for about 10 minutes, then drain and pat them dry before adding them to the dough.
• Take the cookies out when the centers still look slightly underbaked. They will continue to set as they cool.
• For a chewier texture, use old-fashioned rolled oats rather than quick oats.

Storage

Once completely cool, store the cookies in an airtight container at room temperature for up to 5 days. To freeze, place cooled cookies in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.

Frequently Asked Questions

Can quick oats be used instead of rolled oats?

Yes. Quick oats can be used, but the cookies may have a softer, less textured bite. Old-fashioned rolled oats give the cookies their classic chewy texture.

Can the dough be made ahead?

Yes. Cover the dough and refrigerate it for up to 2 days. Let it sit at room temperature for a few minutes if it is too firm to scoop.

How can the cookies be made without a mixer?

Use a sturdy spoon or whisk to mix the softened butter and sugars until creamy. Stir in the remaining ingredients by hand, taking care not to overmix once the flour is added.

This easy oatmeal raisin cookies recipe makes a dependable batch with a soft, chewy center and plenty of cinnamon-raisin flavor. Keep the ingredients simple, watch the baking time, and enjoy the cookies fresh or save a few for later.

 

Easy Oatmeal Raisin Cookies: 6 Frequently Asked Questions

1. How do you make easy oatmeal raisin cookies from scratch?
2. What ingredients do you need for oatmeal raisin cookies?
3. Can you use quick oats instead of old-fashioned oats?
4. How do you keep oatmeal raisin cookies soft and chewy?
5. Do you need to chill oatmeal raisin cookie dough before baking?
6. How should you store oatmeal raisin cookies, and can you freeze them?

How do you make easy oatmeal raisin cookies from scratch?

To make easy oatmeal raisin cookies from scratch, cream softened butter with brown and granulated sugar, then beat in eggs and vanilla. Stir in flour, baking soda, cinnamon, and salt, followed by rolled oats and raisins. Scoop the dough onto a lined baking sheet and bake at 350°F for about 10–12 minutes, until the edges are lightly golden and the centers still look soft. Let the cookies cool on the pan for a few minutes before moving them to a rack.

What ingredients do you need for oatmeal raisin cookies?

For easy oatmeal raisin cookies, you’ll need softened butter, brown sugar, granulated sugar, eggs, vanilla extract, all-purpose flour, baking soda, cinnamon, salt, old-fashioned rolled oats, and raisins. These simple pantry staples create cookies with sweet, chewy centers and lightly crisp edges.

Can you use quick oats instead of old-fashioned oats?

Yes, you can use quick oats instead of old-fashioned rolled oats in oatmeal raisin cookies. The cookies may turn out a little softer and less chewy, with a finer texture, because quick oats are cut smaller and absorb moisture faster. For the most classic hearty, chewy result, old-fashioned oats are the better choice, but quick oats work well when that’s what you have on hand.

How do you keep oatmeal raisin cookies soft and chewy?

To keep oatmeal raisin cookies soft and chewy, avoid overbaking them: take them out when the edges are lightly golden but the centers still look slightly soft, then let them finish setting on the baking sheet. Brown sugar helps add moisture, and old-fashioned rolled oats give the cookies a satisfying chewy texture. Store completely cooled cookies in an airtight container at room temperature to keep them from drying out.

Do you need to chill oatmeal raisin cookie dough before baking?

No, you don’t need to chill oatmeal raisin cookie dough before baking; you can scoop and bake it right away. Chilling is optional, but it can help the cookies spread less and develop a deeper flavor. If the dough feels very soft or sticky, refrigerate it for 20–30 minutes before baking.

How should you store oatmeal raisin cookies, and can you freeze them?

Store oatmeal raisin cookies in an airtight container at room temperature for up to 5 days to keep them soft and chewy. For longer storage, let the cookies cool completely, then place them in a freezer-safe container or bag with parchment paper between layers and freeze for up to 3 months. Thaw them at room temperature before serving.

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