Best Oatmeal Raisin Cookies
The Best Oatmeal Raisin Cookies Recipe we’ve ever made! Soft and chewy on the outside, crispy around the edges, packed with raisins and spice… You’ve got to try them.
Oatmeal Cookies
Oatmeal cookies are one of the simplest cookies to make well. Even grocery stores can do it.
If I ever grab a cookie off of a pre-made cookie platter, I always go for the oatmeal raisin cookies because they are the most likely to taste somewhat homemade.
Even so, there are definite standouts in the oatmeal cookie category. Today I’m sharing The Best Oatmeal Raisin Cookies I’ve ever made or tasted.
Although the ingredients are humble pantry staples, the cookies are ridiculously divine. I’ve been tweaking this recipe for a long time, so I’m very excited to share it with you!
Oatmeal Raisin Cookie Recipe
The Best Oatmeal Raisin Cookies are crispy on the outside, and moist on the inside. The oat-to-raisin ratio is perfectly balanced.
A little hint of baking spices accentuates the comforting oat flavor, making them taste the way your very best childhood memory feels.
So here’s what you’ll need to make these fabulous cookies:
- Flour – Use all-purpose flour, or you can actually use Gluten Free Baking Mix in this recipe!
- Baking Powder – To help the cookies rise.
- Salt – This enhances and balances all the flavors mingling together.
- Apple Pie Spice – You can also use a mixture of cinnamon and nutmeg to achieve the same taste.
- Unsalted Butter – Softened. Use three sticks (1 1/2 cups) which sounds like a lot, but trust me on this one.
- Granulated Sugar – To sweeten.
- Brown Sugar – To sweeten with a molasses taste. The darker the brown sugar the more molasses flavor.
- Eggs – For structure.
- Vanilla Extract – A simple yet important ingredient to add depth.
- Old Fashioned Oats – These are the flat and flaky oats. Also called Rolled Oats.
- Raisins – You can also use other dried fruits here!
How To Make Oatmeal Raisin Cookies
- Preheat the oven to 375 degrees F. Line several baking sheets with parchment paper.
- In a medium bowl, combine the flour, baking powder, salt, and apple pie spice.
- In another bowl, with an electric mixer, cream the butter and both sugars on high until light and fluffy, about 3-4 minutes. Scrape the bowl with a spatula, then beat in the vanilla and eggs. Turn the mixer on low and slowly add in the flour mixture. Scrape the bowl again then turn the mixer on low and mix in the oats and raisins.
- Using a 1 1/2 tablespoon cookie scoop, scoop the dough into equal portions and spread the balls out two inches apart on the prepared cookie sheets.
- Bake for 12-14 minutes, until slightly golden around the edges. Cool for 5 minutes on the baking sheets before moving.
Get The Printable How To Make The Best Oatmeal Raisin Cookies Recipe + Video. Enjoy!
A Perfect Make-Ahead
And best of all, unlike most cookies that dry out over time, The Best Oatmeal Raisin Cookies seem to improve over time!
Honestly, my whole family agrees they are even better day-old.
Oats have a distinct ability to hold in moisture. When combined with just the right amount of sugar and butter, oats keep cookies from drying out.
That means The Best Oatmeal Cookies are crisp when they first come out of the oven, but soften after several hours.
This also makes this Oatmeal Raisin Cookie Recipe a marvelous treat to make-ahead for school or work events and weekend gatherings!
Frequently Asked Questions
What are the Best Oats For Oatmeal Cookies?
Old-Fashioned Oats are the best choice to create the right flavor and texture in oatmeal cookies. However, in a pinch, you can use Quick Oats.
Can I Make Gluten Free Oatmeal Cookies?
Yes! Make sure your oats are fully gluten-free, and processed in a gluten-free facility. Then swap the wheat flour for Gluten-Free Baking Flour Mix.
Why Are My Oatmeal Cookies Dry?
There are three possibilities… There’s a chance you mismeasured the flour, or you did not add enough butter, or you might have baked the cookies too long. Be extra careful when you measure your ingredients to ensure soft cookies.
Also, try this super-moist recipe for Applesauce Oatmeal Cookies!
Why Do My Cookies Always Flatten Out In The Oven?
The two most common causes of flat cookies are A) Skipping the parchment paper and putting the cookies straight on the baking sheet. B) Using an oven with a faulty thermostat. It is common for thermostats to wear out over time. You can check your oven temperature accuracy by hanging a small oven thermometer off the rack.
Do Soft Oatmeal Raisin Cookies Freeze Well?
Yes! Freeze them flat on a parchment paper-lined baking sheet. Then once frozen, move the cookies to an airtight freezer bag or container. You can freeze these cookies for up to 6 months.
More Favorite Cookie Recipes
- Best Ever Sugar Cookies Recipe
- Best Chocolate Sugar Cookies Recipe
- Best Ever Peanut Butter Cookies Recipe
- Soft Lemon Poppy Seed Cookies Recipe
- Gluten Free Monster Cookies Recipe
- Chewy Molasses Cookies Recipe
- Snickerdoodle Whoopie Pies Recipe
- Caramel Shortbread Recipe
- Oatmeal Butterscotch Cookies Recipe
- Chai Latte Cookies Recipe
Best Oatmeal Raisin Cookies Recipe
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon apple pie spice or 3/4 teaspoon cinnamon + 1/4 teaspoon nutmeg
- 1 1/2 cups unsalted butter, softened (3 sticks)
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups old fashioned oats
- 1 1/2 cups raisins
Instructions
- Preheat the oven to 375 degrees F. Line several baking sheets with parchment paper. In a medium bowl, combine the flour, baking powder, salt, and apple pie spice.
- In another bowl, with an electric mixer, cream the butter and both sugars on high until light and fluffy, about 3-4 minutes. Scrape the bowl with a spatula, then beat in the vanilla and eggs. Turn the mixer on low and slowly add in the flour mixture. Scrape the bowl again then turn the mixer on low and mix in the oats and raisins.
- Using a 1 1/2 tablespoon cookie scoop, scoop the dough into equal portions and spread the balls out two inches apart on the prepared cookie sheets.
- Bake for 12-14 minutes, until slightly golden around the edges. Cool for 5 minutes on the baking sheets before moving.
This is my go to recipe for oatmeal raisin. For a game changer I will brown the butter the night before and let it sit to solidify. Use the brown butter in the recipe the next day. To me it deepens the flavor profile of an already excellent recipe
I love your recipes! This is a great oatmeal raisin cookie and you peanut butter is one of a kind! Delicious! All your recipes whether sweet or savory are Delicious! Question. The last few times I made the oatmeal raisin the bottom and edge of the cookies were dark brown almost look burnt. What am I doing wrong? They are not overcooked, still wet in middle! Any suggestions?
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Pretty flat but a great texture, taste is a little plain not a fan of the cinnamon nutmeg/apple spice
Best Oatmeal Raisin Cookies. (Yes, I made these, and yes, they are the best I have ever made.). I followed the directions exactly and they came out perfect. Best flavor which I think was partly due to the fresh ground Nutmeg I used.
I am 78 years old, and never liked oatmeal cookies. I baked them for my husband, and this year decided to make this receipe, this is the Best, I have eaten 4 at least. I did put all spice with my cinn. And nutmeg to make the spice. These are easy and most delicious.
Made with no raisins, just 1/2 cup chopped pecans and 1 cup chocolate chips. Not as puffy as yours, but still crispy on the edge and soft in the middle. My husband was over the moon. Tried to send a pic, didn’t work.😊
I’m wish the video played all the way to the end. I made them as a gift for nursing home residents. My husband loved the few leftovers. I plan to make again with pecans and chocolate chips. Thank you for the recipe. As a side your write up says wheat flour.
Grave and peace,
Nita
This will be my 4th time that I have made these cookies, well that will tell u how much I like them,wait for it,the 1st wonderful. The last two time, flat,flat, I will give it 1 more time. But thank u once again lovely recipe, my self & g/children still love them once again thank u.
These are great cookies. Everyone loved them
Love this recipe! I’ve had no luck with oatmeal raisin cookies so far—even after using recipes from my favorite baking websites!! They all tasted and felt like chewy granola bars. It’s for that reason why I (warily) decided to make a “half” batch, even though using site-adjusted recipes makes me nervous. The cookies didn’t turn out as beautifully as the ones in the photos, but they were absolutely delicious. They have a gentle crisp exterior, and a pillowy soft, somewhat cake-ish interior that I loved. It fell apart on my mouth. Next time I’ll use the full recipe, use butter, and chill for longer to see if that makes a difference.
For my cookies, I used margarine instead of butter and kept the cinnamon/nutmeg quantity the same even though everything else was halved. I also added a few more raisins and chilled for 1 hr.
Overall, solid 9/10 recipe! Thank you!!
My granddaughter made these cookies she added a little more vanilla and cinnamon and a pinch more nutmeg. They are so tasty. Tons of flavor
DEE-LISH!
I appreciated learning how all of the ingredients affect the outcome of this (and other) cookies! Thank you!
These taste great, crunchy around the edges, chewy and moist on the inside..ALMOST PERFECT! Ours were not as high (rising) as yours. They were flat. We have well water that Poland Spring would envy. Any suggestions?
Hi Greg,
Glad you liked them! Flat cookies might mean your oven runs hot. You can recalibrate the oven (look up your model on youtube) or you can chill the cookies before baking to get puffier centers.
Can I use salted butter
Hi Cecelia,
Sure! Simply reduce the salt to 1/2 teaspoon. Happy Baking!
Can I use quick oats instead of old fashioned oats?
Hi Jackie,
Yes, you can. Happy baking!
Finally found my new favourite cookie.(trust me that’s saying alot)
Made these and they were a HUGH success!!! We did not change anything.
Thank you for the delicious recipe!!