Name: Oatmeal Raisin Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 25 min
Cuisine: American
Ingredients: [object Object]

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Oatmeal Raisin Cookies are soft, chewy, and packed with cozy flavor. Made with rolled oats, sweet raisins, warm spices, and just the right amount of brown sugar, these cookies are a nostalgic favorite I love baking any time of year. They’re hearty, comforting, and incredibly satisfying straight from the oven.

Why You’ll Love This Recipe

I love how these cookies are soft in the center, crisp on the edges, and loaded with texture from oats and raisins. They’re simple to make with pantry staples, and the dough doesn’t need any chilling, so I can go from craving to cookie in less than 30 minutes. Whether I’m baking for friends or just want a snack that feels like home, these always hit the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Unsalted butter, softened
Brown sugar
Granulated sugar
Eggs
Vanilla extract
All-purpose flour
Baking soda
Ground cinnamon
Salt
Old-fashioned rolled oats
Raisins

Directions

I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, I cream together the butter, brown sugar, and granulated sugar until light and fluffy.
I beat in the eggs one at a time, then stir in the vanilla extract.
In a separate bowl, I whisk together the flour, baking soda, cinnamon, and salt. I slowly mix the dry ingredients into the wet ingredients until combined.
I stir in the oats and raisins until evenly distributed.
I scoop the dough onto the baking sheet, spacing the cookies a couple inches apart.
I bake them for 10–12 minutes, or until the edges are golden and the centers look set but still soft.
I let them cool on the baking sheet for a few minutes before transferring them to a wire rack.

Servings and timing

This recipe makes about 24 cookies and takes around 25 minutes from start to finish. It’s quick, reliable, and perfect for when I want fresh cookies fast.

Variations

Sometimes I swap the raisins for dried cranberries or chopped dates. I’ve also added chopped walnuts or pecans for extra crunch. If I want a sweeter twist, I mix in a handful of white or dark chocolate chips. And when I’m feeling adventurous, I add a dash of nutmeg or cardamom to warm things up even more.

Storage/Reheating

I store the cookies in an airtight container at room temperature for up to 5 days. They stay soft and chewy. If I want that fresh-baked texture again, I warm them for 10 seconds in the microwave. The dough also freezes well—just scoop it onto a tray, freeze, then transfer to a bag for future baking.

FAQs

Can I use quick oats instead of rolled oats?

Yes, but I prefer rolled oats for a chewier texture. Quick oats will make the cookies softer and more uniform.

Should I soak the raisins?

Sometimes I soak them in warm water for 10 minutes to plump them up. It makes them extra juicy in the finished cookies.

Can I make the dough ahead of time?

Yes, I’ve made the dough a day in advance and kept it chilled in the fridge. It actually helps deepen the flavor.

Can I make these gluten-free?

Yes, I use a 1:1 gluten-free flour blend and certified gluten-free oats. They turn out just as chewy and delicious.

Why are my cookies too flat?

If the butter was too warm or the dough was overmixed, the cookies can spread too much. I make sure to use room-temp (not melted) butter and measure the flour properly.

Conclusion

Oatmeal Raisin Cookies are one of those classic recipes I never get tired of. They’re easy, reliable, and always comforting. Whether I’m baking a batch for a cozy afternoon or to share with friends, they’re the kind of cookie that brings warmth to any moment.