These oatmeal raisin cookies are the ultimate classic and the only way I can get my kids to willingly eat raisins. They’re perfectly sweet, caramelly, and chewy. I loaded up these cookies with fiber-rich old-fashioned oats and raisins to make them feel a bit healthier, but you’d never know it by tasting them.
Oatmeal Raisin Cookie Recipe
Whether you love or hate raisins, I guarantee you’ll love my oatmeal raisin cookie recipe. I presoak my raisins in warm water to make them plump and juicy, and I truly think it makes all the difference. They’re never dry or hard, and I feel like they taste even sweeter.
The rest of the recipe is simple and straightforward. I mix classic cookie ingredients like butter, sugar, flour, eggs, baking soda, and salt together to make these oatmeal cookies nice and soft. The old-fashioned oats are what add that signature chew. My mouth is watering just thinking about them!
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Pre-soak the Raisins
Pre-soaking raisins before adding them to the cookie dough mixture will help prevent dry oatmeal raisins cookies. It plumps up the raisins so they don’t try to steal moisture away from the dough.
Presoak the raisins in a bowl of warm water (105-110°F) for about 10 minutes, then drain and blot dry to remove any excess moisture. Gently fold the plump raisins into your cookie dough and bake as directed.
Oatmeal Raisin Cookie Recipe
Equipment
- Kitchen Scale (optional)
- 2 Baking Sheet
- Stand Mixer
- Cookie Portion Scoop (optional)
Ingredients
- ½ cup unsalted butter room temperature (1 stick)
- 1 cup brown sugar *
- 1 large egg room temperature
- 1 teaspoon pure vanilla extract
- ¾ cup all-purpose flour
- ¾ teaspoon baking soda
- 1½ cups old-fashioned oats **
- ½ cup raisins ***
Instructions
- Preheat oven to 375°F and line 2 large baking sheets with parchment paper. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and brown sugar together on medium speed until light and fluffy, about 2 minutes.½ cup unsalted butter, 1 cup brown sugar
- Add the egg and vanilla and mix until fully incorporated. Scrape down the sides of the bowl as needed.1 large egg, 1 teaspoon pure vanilla extract
- Add the flour and baking soda and mix just to combine — make sure not to overmix!¾ cup all-purpose flour, ¾ teaspoon baking soda
- Add the oats and mix until combined.1½ cups old-fashioned oats
- Lastly, add the raisins and fold them in gently.½ cup raisins
- Scoop 2-tablespoon-sized balls of cookie dough onto the prepared baking sheets, making sure to scoop them at least 2 inches apart.
- Bake the cookies for 12-14 minutes, or until they’re golden brown around the edges.
- Allow the cookies to cool to room temperature on the baking sheet (they’ll harden slightly as they cool).
Notes
- Measure the flour using the spoon-and-level method to prevent dense, dry, crumbly cookies.
- Feel free to add chopped nuts, such as walnuts or pecans.
- Slightly flatten each cookie dough ball before adding them to the oven. This will help them to spread more.
How to Make Oatmeal Raisin Cookies Step-by-Step
Gather your Ingredients: Gather up everything you need to begin. Bring the butter and egg to room temperature.
Mix the Dough: Preheat your oven to 375°F, line 2 large baking sheets with parchment paper, and set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat ½ cup of unsalted butter and 1 cup of brown sugar together on medium speed until light and fluffy, about 2 minutes. Add 1 large egg and 1 teaspoon of vanilla extract and mix until fully incorporated, scraping down the sides of the bowl as needed. Add ¾ cup of all-purpose flour and ¾ teaspoon of baking soda and mix just to combine — make sure not to overmix! Fold in 1½ cups of old-fashioned oats.
Add the Raisins: Add ½ cup of raisins and fold them in gently.
Portion the Cookies: Scoop 2-tablespoon-sized balls of cookie dough onto the prepared baking sheets, making sure to scoop them at least 2 inches apart.
Bake the Cookies: Bake the cookies for 12-14 minutes, or until they’re golden brown around the edges. Allow the cookies to cool to room temperature on the baking sheet (they’ll harden slightly as they cool).
How to Store and Reheat
Store oatmeal raisin cookies in an airtight container at room temperature for up to 5 days, in the refrigerator for up to 1 week, or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before enjoying cold, at room temperature, or gently reheated in the microwave for 5-7 seconds.
Make-Ahead Tip
You can freeze unbaked cookie dough balls in advance to bake at a later time. I recommend freezing the dough balls in a single layer on a lined baking sheet until solid, about 1-2 hours. Then, transfer them to an airtight container or Ziplock bag to store for up to 3 months. I recommend baking them directly from frozen, adding 1-2 minutes to the final bake time.
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