Best Oatmeal Raisin Cookies Recipe
by Sommer Collier — last updated on Sep 25, 2026 
I love a classic Oatmeal Raisin Cookie, especially when it’s soft and chewy with plenty of sweet raisins in every bite! I make my tried-and-true recipe with hearty oats, rich butter, and a touch of apple pie spice for an extra layer of warm, cozy flavor. They’re easy to make, perfectly chewy, and even better with a cold glass of milk.
Oatmeal cookies are one of the simplest cookies to make well. Even grocery stores can do it. If I ever grab a cookie off 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 my best oatmeal raisin cookies recipe I’ve ever made or tasted. Although the ingredients are humble pantry staples, the cookies are ridiculously divine. Like my best sugar cookie recipe, I’ve been tweaking this recipe for a long time, so I’m very excited to share it with you!
Beth – ⭐⭐⭐⭐⭐ This is a terrific recipe! My 93 year old mother and I made these oatmeal cookies today and there were no “losers” as my daddy used to say (he always got first pick of any cookies that were too brown, or misshapen, etc., hence the “losers” designation :-) Definitely adding it to my Pinterest “recipe” board. Thanks!
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Sommer’s Recipe Highlights
Simple ingredients – I love a cookie recipe that doesn’t require a special trip to the grocery store! These classic oatmeal raisin cookies are made with simple baking staples you most likely already have tucked away in your refrigerator and pantry. They’re the kind of cookies I can whip up whenever the craving hits.
No chill time – There’s no waiting around for cookie dough to chill with this recipe. As long as you measure your ingredients accurately, especially the flour and oats, the cookies spread and puff beautifully in the oven all on their own. Just mix, scoop, and bake!
Textural bliss – This is where my best oatmeal raisin cookies really shine. The edges bake up perfectly crisp while the centers stay wonderfully soft and chewy, with hearty oats and plump raisins in every bite. If you’re as obsessed with cookie texture as I am, you’ll also want to try my peanut butter cookies recipe. They have that same irresistible combination of fantastic texture and classic homemade-cookie flavor.
Key Ingredients and Tips
- Flour – I use all-purpose flour for a classic cookie texture, but a good gluten-free baking mix can also work well in this recipe. Make sure to measure carefully… Too much flour is one of the easiest ways to end up with cookies that don’t spread properly.
- Apple pie spice – I love using apple pie spice because it gives me several warm, cozy spices in one easy scoop. If you don’t have it on hand, a combination of cinnamon and nutmeg gives you a similar flavor. Pumpkin pie spice also works!
- Unsalted butter – Yes, I use three whole sticks (1½ cups) of softened butter, which sounds like a lot, but trust me on this one! Butter is a big part of what gives these cookies their rich flavor and fantastic crispy-edged, chewy-centered texture.
- Granulated sugar and brown sugar – White sugar provides sweetness while also helping the cookies spread and develop those beautifully crisp edges. Brown sugar adds sweetness, moisture, and that wonderful molasses flavor that pairs perfectly with oatmeal and warm spices. The darker the brown sugar, the stronger the molasses flavor will be.
- Vanilla extract – Vanilla might seem like a small addition, but it adds important depth and rounds out all the other flavors. I always use a good-quality pure vanilla extract when I can.
- Old-fashioned oats – I use old-fashioned rolled oats (the flat, flaky kind) for the best chewy, hearty texture, like in my oatmeal butterscotch cookies. They hold their shape much better than quick oats and give these cookies that classic oatmeal-cookie bite.
- Raisins – I love classic raisins for little bursts of chewy sweetness throughout the cookies. You can also change things up with golden raisins, dried cranberries, cherries, or another favorite dried fruit.
How To Make
Find the full recipe and video tutorial in the printable form at the bottom of the post, with ingredient proportions, detailed instructions, and baking tips to make your baking day successful!
Prep the oven – First, I preheat the oven to 375°F and line several baking sheets with parchment paper. In a medium bowl, I whisk together the flour, baking powder, salt, and apple pie spice. Mixing the dry ingredients separately helps distribute the baking powder and spices evenly throughout the dough.
Cream the butter and sugars – In a separate bowl, I use an electric mixer to beat the softened butter, and both sugars on high for 3-4 minutes, until the mixture is noticeably light and fluffy. Don’t rush this step! Properly creaming the butter and sugar incorporates air into the dough, breaks down the sugar, and helps give the cookies their fabulous texture.
Finish the dough – I scrape down the sides of the bowl, then beat in the vanilla and eggs. Next, I turn the mixer to low and slowly add the flour mixture. I scrape the bowl again, because there’s always something hiding at the bottom! Then mix in the old-fashioned oats and raisins on low just until everything is evenly combined. I don’t overmix once the flour goes in… Overmixing creates tough cookies!
Scoop the cookies – Using a 1½ tablespoon cookie scoop, I portion the dough into evenly sized balls and arrange them about 2 inches apart on the prepared baking sheets. Using a scoop isn’t just about making pretty cookies, it ensures they’re all the same size so they bake at the same rate.
Bake until just golden – I bake the cookies for 12-14 minutes, until the edges are slightly golden but the centers still look soft. This is my secret to that crispy-edge, chewy-center combination! Don’t wait for the centers to look completely firm in the oven, because the cookies continue to set as they cool.
Let them rest – I leave the cookies on the warm baking sheets for about 5 minutes before transferring them to a cooling rack. They’re delicate when they first come out of the oven, so those few extra minutes allow the centers to set while staying soft and chewy.
Expert Tips
Two things that I find affect the outcome of your baking more than anything else… Proper measuring, and accurate oven temperature. When measuring dry ingredients, be sure to level your measuring cups. For flour specifically, stir the flour to fluff it up, spoon it into your measuring cups, then level each cup.
As for baking temperature, don’t just trust what your oven says. It’s very common for well-loved ovens to run too hot or too cold over time, regardless of the temperature stated. Place a new hanging oven thermometer in your oven to get an accurate read on your oven. Then find a YouTube video on how to calibrate your oven’s make and model.
Recipe Variations and Add-Ins
- Chocolate Chip – Swap out the raisins for chocolate chips for a classic, chocolatey twist.
- Nuts – Add chopped walnuts or pecans for extra crunch and flavor.
- Cranberry Orange – Replace the raisins with dried cranberries and add orange zest for a bright, citrusy touch.
- Coconut – Stir in shredded coconut for a chewy, tropical cookie.
- Peanut Butter – Add creamy peanut butter to the dough for a nutty, rich flavor.
- Butterscotch – Swap the raisins for butterscotch chips for a caramel-like variation.
- Spiced – Increase the spice by adding extra cinnamon and a pinch of cloves for a more robust, warm flavor.
- Gluten-Free – Use a 1:1 gluten-free flour blend in place of all-purpose flour, and ensure your oats are certified gluten-free.
Frequently Asked Questions
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.
There are three possibilities… There’s a chance you mismeasured the flour, or you didn’t add enough butter, or you might have baked the cookies for too long. Be extra careful when you measure your ingredients to ensure soft cookies.
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 the accuracy of your oven temperature by hanging a small oven thermometer from the rack.
Yes! Freeze them flat on a parchment-paper-lined baking sheet. 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 Oatmeal Raisin Cookies Recipe
Video
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 was hands down hands up the best oatmeal raisin cookies I’ve ever made and most definitely ever eaten!!!
This is hubby’s favorite by far. I hadn’t enough raisins so I improvised by dropping the spices and raisins (I only had 1/2 cup) and substituted with orange rinds and dried cranberries. Both are wonderful so thanks so much for the recipe.
Wonderful taste, dangerously delicious.
Made these for the first time. Excellent recipe. I added 1/3 cup unsweetened applesauce and a handful of chocolate chips. Have shared them with my neighbours because the recipe makes many, many cookies. A good thing.
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?
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.