Oatmeal Raisin Cookies

Looking for a delicious oatmeal raisin cookies recipe? Soft, chewy, and delicious oatmeal raisin cookies that are easy to make and delicious!

Oatmeal raisin cookies are one of those classic, comforting recipes that everyone seems to have a version of. This is my favorite recipe for them – they always turn out soft and chewy, with plenty of delicious raisins.

It’s the time of year when everyone is baking cookies. Here’s a recipe for oatmeal raisin cookies that are sure to be a hit with your friends and family. These cookies are easy to make, and they taste delicious!

Who doesn’t love a delicious oatmeal raisin cookie? This recipe is perfect for home cooks who want to make a classic treat that always satisfies. The cookies are soft and chewy, with the perfect combination of sweet and spicy flavors.

Warm up your ovens, friends! It’s time for some delicious oatmeal raisin cookies. This recipe is perfect for a winter treat, or any time you need a quick and easy cookie fix. Best of all, these cookies are made with simple ingredients that you probably already have in your kitchen.

Give this recipe a try the next time you’re in the mood for some homemade cookies!

Tips for the BEST Oatmeal Cookies

• Use room temperature eggs and butter for the softest cookies.
• Be sure to spoon and level your flour carefully to avoid dense cookies. Sift your flour for best results.
• Don’t skip chilling your dough! Otherwise your cookies will spread, and won’t be as soft.
• Only bake one batch at a time.
• Bake until they are done to your preference.

How to Store Oatmeal Cookies

To store, place in an air-tight container and store on the counter or in your pantry or cold-cellar for 2-3 weeks. They do not need to be refrigerated.

You can also flash freeze these, then transfer to a freezer bag and they will keep for up to 6 months.

About the Kitchen Tools Needed to Make Cookies

• Rimmed baking sheet
• Parchment paper or Silpat® baking mat
• Large mixing bowl
• Hand mixer, whisk, or stand mixer
• Wire rack

About the Ingredients for Oatmeal Raisin Cookies

Butter – It is best to use unsalted butter and then add salt for the best flavour. That said, I often make desserts with what I have on hand, and that is generally salted butter and that works well too. Just omit half of the additional salt.

Sugar – A mixture of plain white granulated sugar and brown sugar provides sweetness, depth, and moisture.

Eggs – Make sure your eggs are room temperature before starting.

Vanilla Extract – Use pure vanilla extract for the best flavour, but artificial is just fine too.

Flour – Spoon and level the flour when measuring it.

Oats – Quick oats or minute oats are best here. Steel cut are a big fat nope.

Spice – Pumpkin pie spice is full of just the right amounts of warming spices. You can substitute with a mixture of nutmeg, cinnamon, and cloves.

Baking powder – Make sure it is no more than 6 months old, it needs to be still active.

Baking soda – Make sure it is no more than 6 months old, it needs to be still active.

Salt – Helps to balance all the flavours and make em shine.

Raisins – You can substitute with chocolate chips or omit entirely if you aren’t a fan of raisins.

Looking for More Easy Cookie Recipes?

Check out more of my favourite easy to make cookie recipes!

This Chunky Peanut Butter Cookies recipe features tender classic peanut butter cookies loaded with peanuts.

A delicious recipe for gingersnap cookies made with molasses that is soft, chewy, and perfect for the holiday season!

Soft and spiced pumpkin oatmeal whoopie pies sandwiched together with a buttery marshmallow filling. This fall cookie goes beyond your typical pumpkin spice cookie!

How to Make Classic Oatmeal Raisin Cookies

Yields: 2 Dozen cookies | Prep time: 15 minutes + 30 minutes to chill dough | Bake time: 8-10

Ingredients: 

• 1 cup unsalted butter, softened
• 1 cup brown sugar
• ½ cup granulated sugar
• 2 eggs
• 1 teaspoon real vanilla extract
• 3½ cups quick oats
• 1 cup all-purpose flour
• 1 teaspoon pumpkin pie spice
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup raisins

Directions: 

Preheat oven to 375°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.

Cream the butter with the brown and granulated sugar in a large mixing bowl.

Add in eggs and vanilla, and mix on low speed to combine.In a separate bowl, combine the dry ingredients, and then add the dry ingredients to wet ingredients and mix. Stir in raisins until combined.

Cover and chill dough in the refrigerator for 30 minutes before baking.

Divide the dough into 24 equal-sized balls. Arrange on the prepared baking sheet with 1-2 inches between balls of dough.

Press balls down with the bottom of a glass.

Tip: To keep the dough from sticking to the glass, wet the bottom of the glass before pressing down on the dough.

Place in the pre-heated oven and bake for 8-10 minutes, or until golden brown and cooked through. Remove from oven and transfer to a wire rack to cool for 10-15 minutes before serving. Enjoy!