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.
Hi Sommer.
I have made this recipe at least 30 times.
I have a question, I bake the dough on parchment paper on a sheet pan. Sometimes, they are perfectly golden on the bottom of the cookies, and sometimes, they’re burnt. Why does this happens and how can I bake perfectly golden bottom cookies all the time? I follow the temperature setting as instructed on the recipe.
Thank you.
Kathy
Made these today!!! Wonderful tasting
They are so delicious, I have to make them for my sister and her husband EVERY week!!
Just finished baking these cookies and they are sooo good. Didn’t change a thing. Not too sure about the nutmeg, but wasn’t too strong. Thank you for sharing. This one is a keeper
Can you swap out the brown sugar for Molasses? Or use Truvia Complete Brown Sugar instead?
Can you use a keto sugar and vegan butter? Thanks.
Hi Rebecca,
I would not use molasses (or any other liquid sweetener) in place of brown sugar. However, you can replace the sugar with any 1-to-1 powdered/granulated sugar substitute. Hope this helps!
you can replace brown sugar with coconut sugar 1:1 ratio. This is more keto friendly. :)
Can you use margarine in place of butter??
How will it effect the cookie?
Hi Jenny,
You can use margarine in this recipe. The cookies will be a little less crispy on the outside, but will still taste delicious!
Great taste,but oven too hot. Dark brown around edges a lot. Baked next tray on 350 for 13-15 min…..Came out perfect!
These cookies happen to be the most delicious I ever had. I added just a hint of semi choc. Chips, and it was quite difficult not to get exited. I am from culinary background, so I shouldn’t show my delight too much in public, so I eat them away from the general public.
Followed the recipe to the letter and these cookies turned out delicious. Makes a lot and that is super. Nice flavor and very tasty.
Will make these again forsure .
Can you freeze the dough?
Hi Star,
Sure you can! If you roll the dough into a log, you can cut and bake them from frozen disks. Just be sure to add 3-5 more minutes to the baking time.
They look absolutely yummy,I haven’t tried them yet plan to tomorrow.
I have question about the raisins,is it true you have to soak your raisins for a little while to soften them up,then drain and use in your recipe. Thank you
Hi Karla,
There are recipes that state to soak raisins, but I don’t believe you need to do that in this recipe… Unless the raisin are older and dry. If they are soft, they are fine to add as-is. :)
OMG, these are THE best oatmeal raisin cookies I’ve ever made. The butter makes it so delicious, crispy on the outside, chewy on the inside. I made two adjustments – I added a cup of chopped walnuts and substituted 2/3 of the all purpose flour with wheat (trying to tell myself they are slightly healthier). I have deleted all other recipes as this is the only I’m making going forward. Thank you!!!
It’s true! These are the absolute best oatmeal raisen cookies. the only thing i did different is to add walnuts. so easy and delish.
This is a fantastic recipe! Making them for the second time. I also add 1-1/2 cups of walnuts and 1-1/2 cups of fresh grated Honeycrisp apples 🍎 (pressed and drained) They are the best. I always chill my dough before baking. Thank you for your recipe!!
Made this recipe exactly as written. Excellent cookies that bake a little crisper on the bottom but soft and chewy texture on the inside. Am a fan of apple pie spice and they do give the cookies a nice flavor. Honestly, the flavor gets better if they sit a day or two. Terrific recipe – a definite keeper. Thank you, Sommer!!
I’ve made these cookies at least 40 times! For Real!
I love them, and so does everyone I’ve shared them with.
I did start to get a little carried away with additional ingredients… Chocolate chips, Cocoa powder, walnuts, chopped dates and dried apricots, dried joci berries.
I was amazed at how well the origin dough was able to hold and support all of this additional ingredients.
But the later cookies were delicious, but more like a meal Rayon the go… Not so much like a sweet snake.
Tonight I’ve gone back to the origin recipe because they are so freaking good… And they really do get better on day two or three. I’ve made these cookies at least 40 times! For Real!
I love them, and so does everyone I’ve shared them with.
I did start to get a little carried away with additional ingredients… Chocolate chips, Cocoa powder, walnuts, chopped dates and dried apricots, dried joci berries.
I was amazed at how well the origin dough was able to hold and support all of this additional ingredients.
But the later cookies were delicious, but more like a meal Rayon the go… Not so much like a sweet snake.
Tonight I’ve gone back to the origin recipe because they are so freaking good… And they really do get better on day two or three.
I love this cookie and so does my husband!
They don’t last very long in our house once I’ve made a batch. I’ve tried a lot of different oatmeal cookie recipes and was so happy to finally find one that I’ll keep forever. It’s perfect for us! It has just the right amount of sweetness and chewiness. Thank you for sharing your recipe.
Made these came out really nice I substituted 1/2 cup of the flour with coconut flour instead.
Very tasty cookies.