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The BEST recipe for Old Fashioned Oatmeal Raisin Cookies that come out soft and chewy every time. Loaded with oats, raisins, and warm spice, this is by far the best recipe out there.
You should know something about me. I am a fan of oatmeal raisin cookies. Like, a HUGE fan of them. My husband, Jeremy, can’t understand why I want raisins in my cookies.
HERE IS WHAT OUR READERS ARE SAYING:
“I bake a batch of these every Sunday, they are gone by Friday evening. I can’t keep enough of them on hand for my husband and neighbors. Best cookies ever!” – Debra
Well, just in case you’re on my side of this debate, I’m going to share with you my favorite recipe for Old Fashioned Oatmeal Raisin Cookies!
Now, if you’re on Jeremy’s side, I know what you might be thinking, “Oatmeal? Raisins? In a cookie?” Yes, and trust me, these Old Fashioned Oatmeal Raisin Cookies are out-of-this-world delicious!
They’re soft, chewy, slightly crisp around the edges, and absolutely loaded with juicy raisins. Go big or go home, right? These are the best oatmeal raisin cookies you’ve ever come across. I promise you that!
There’s a hint of cinnamon in this great recipe that really makes these cookies sing. It’s like getting a warm, cozy hug from Grandma every time you bite into one!
Trust me, even if you’ve been skeptical of oatmeal cookie recipes in the past, you’ll save this recipe card for later. One bite and you’ll be a believer! They’re the best thing since sliced bread! (Too much? Haha!)
This is one of my favorite family recipes that’s been passed down for generations. I’ve tweaked the original recipe just a bit (yes, it’s ok to change family favorite cookies) to make these into the perfect oatmeal raisin cookie. That might be my biased opinion, but you can be the judge!
These classic cookies are moist, chewy, and oh-so-delicious. They’re an easy dessert or snack that always brings out childhood memories for me.
So get out your wooden spoon or rubber spatula, and let’s get into these Old Fashioned Oatmeal Raisin Cookies. You may have just found your new favorite cookie recipe!
Some of our other favorite cookie recipes we have on our site include: Rice Pudding with Cooked Rice, The Best Oreo Cookies and Cream Cookies Recipe, Snickerdoodle Sandwich Cookies and Strawberry Sugar Cookies.
Jump to:
- WHY THIS RECIPE WORKS:
- INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- HOW TO MAKE OLD FASHIONED OATMEAL RAISIN COOKIES:
- FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
- WHAT KIND OF OATS SHOULD I USE?
- DO I HAVE TO CHILL THESE COOKIES?
- CAN I ADD OTHER SPICES?
- ANY ADDITIONS?
- ANY SUBSTITUTIONS?
- HOW TO STORE:
- DANA’S TIPS AND TRICKS:
- Old Fashioned Oatmeal Raisin Cookies
WHY THIS RECIPE WORKS:
- Simple Ingredients: This recipe is all about simple, everyday ingredients coming together to make something special. We’re using old-fashioned oats, butter, and cinnamon, which you probably already have in your pantry.
- Perfect Texture: Thanks to the old-fashioned oats, these cookies have a wonderfully chewy, unbeatable texture.
- Bake and Store: These cookies bake up perfectly golden brown and store well too, remaining chewy and delicious for days.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- All-purpose flour
- Ground cinnamon
- Baking soda
- Baking powder
- Fine sea salt
- Unsalted butter
- Light brown sugar
- Granulated sugar
- Large eggs
- Vanilla extract
- Old fashioned oats
- Raisins
HOW TO MAKE OLD FASHIONED OATMEAL RAISIN COOKIES:
- Preheat the oven to 350 degrees F. Line sheet trays with parchment paper, set aside.
- In a medium-sized mixing bowl, stir together the flour, cinnamon, baking soda, baking powder, and salt, and set aside the dry ingredients mixture.
- In the body of a stand mixer or a large bowl with an electric band mixer, whip the butter with the brown sugar and granulated sugar for 3 minutes until light and fluffy. Scrape down the sides.
- Add the eggs and vanilla, mix in the first egg completely before adding the next.
- Add the flour mixture to the bowl and mix it in until combined, scrape the sides.
- Add in the oatmeal and raisins, mix until they are distributed but do not overmix.
- Roll two tablespoon-sized balls of dough and place them on the prepared baking sheets 3 inches apart. Gently press down the tops of the cookie dough balls with your hand so the tops are flat.
- Bake for 10-12 minutes until the start to turn lightly golden brown along the edges, do not overbake. Let the cookies cool on the sheet tray for 10 minutes then transfer to a wire rack to cool completely.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
WHAT KIND OF OATS SHOULD I USE?
Old-fashioned oats work best for this recipe. They give the chewy oatmeal raisin cookies the correct texture.
You should not use stone ground, instant oats, or quick oats (quick cooking oats) for this recipe.
DO I HAVE TO CHILL THESE COOKIES?
Chilling the cookies isn’t necessary for this recipe; that’s one of the reasons why I love it so much!
CAN I ADD OTHER SPICES?
Absolutely! Feel free to add other warm spices like nutmeg or clove for extra flavor.
ANY ADDITIONS?
Cookies love variety; they’ll be delicious! Here are some ideas:
- Chocolate chips
- Chopped nuts
- Dried cranberries
- White chocolate chips
- Butterscotch chips
- Coconut flakes
- Dried cherries
- M&Ms
- Chopped dates
- Drizzled with melted white or dark chocolate
ANY SUBSTITUTIONS?
Yeppers!
- Substitute the granulated sugar with coconut sugar for a healthier option.
- Swap the raisins with dried cranberries for a tangy twist.
- Use whole wheat flour instead of all-purpose flour.
- You can use vegan butter or coconut oil instead of regular butter.
- Substitute the eggs with flax eggs to make them vegan.
HOW TO STORE:
Refrigerator: Place the cookies in an airtight container and store them at room temperature for about 4 days and in the refrigerator for up to a week.
Freezer: You can freeze the baked cookies in a freezer bag or airtight container for up to 3 months.
DANA’S TIPS AND TRICKS:
- Always use softened, room-temperature butter for the best results.
- Don’t overmix the dough, as it can make the cookies tough.
- Bake cookies on the middle rack of the oven for even baking.
- Use a cookie scoop for evenly sized-cookies.
- Make sure to leave plenty of room between the cookies on the baking sheet as they will spread.
- Let the cookies cool completely on the baking sheet before moving. This helps them set and keeps them from breaking apart.
These Old Fashioned Oatmeal Raisin Cookies are the epitome of homestyle baking. They’re soft, chewy, and filled with sweet raisins and a hint of warm cinnamon.
Every bite takes you back to simpler times, remembering baking with Grandma or just enjoying a sweet treat after school. So why not don your apron and whip up a batch?
If you like this recipe, you might also like:
If you’ve tried this OLD FASHIONED OATMEAL RAISIN COOKIES, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Old Fashioned Oatmeal Raisin Cookies
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 cup unsalted butter softened
- 1 & 1/2 cups light brown sugar packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 3 cups old-fashioned oats
- 1 & 1/2 cups raisins
Instructions
- Preheat the oven to 350 degrees F. Line sheet trays with parchment paper, set aside.
- In a medium-sized mixing bowl, stir together the flour, cinnamon, baking soda, baking powder, and salt, and set aside the dry ingredients mixture.2 cups all-purpose flour, 2 teaspoons ground cinnamon, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon fine sea salt
- In the body of a stand mixer or a large bowl with an electric band mixer, whip the butter with the brown sugar and granulated sugar for 3 minutes until light and fluffy. Scrape down the sides.1 cup unsalted butter, 1 & 1/2 cups light brown sugar, 1/2 cup granulated sugar
- Add the eggs and vanilla, mix in the first egg completely before adding the next.2 large eggs, 1 tablespoon vanilla extract
- Add the flour mixture to the bowl and mix it in until combined, scrape the sides.
- Add in the oatmeal and raisins, mix until they are distributed but do not overmix.3 cups old-fashioned oats, 1 & 1/2 cups raisins
- Roll two tablespoon-sized balls of dough and place them on the prepared baking sheets 3 inches apart. Gently press down the tops of the cookie dough balls with your hand so the tops are flat.
- Bake for 10-12 minutes until the start to turn lightly golden brown along the edges, do not overbake. Let the cookies cool on the sheet tray for 10 minutes then transfer to a wire rack to cool completely.
Video
Notes
- Always use softened, room-temperature butter for the best results.
- Don’t overmix the dough, as it can make the cookies tough.
- Bake cookies on the middle rack of the oven for even baking.
- Use a cookie scoop for evenly sized-cookies.
- Make sure to leave plenty of room between the cookies on the baking sheet as they will spread.
- Let the cookies cool completely on the baking sheet before moving. This helps them set and keeps them from breaking apart.
Nutrition
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My recipe also came out flat and too sweet. I followed recipe exactly. Compared to other recipes it has almost twice the sugar. They still taste good but will next time lower the sugar!
yes
Can I use regular salt instead of fine sea salt in the oatmeal cookies?
Perfect! They came out soft , chewy and delicious. Thank you
Well yummy. I’ve been having a crave for oatmeal raisin cookies. My cook book called for quick oats but I only had old fashioned.
So here I came looking and found your recipe.
I didn’t have light brown sugar but I did have dark brown. So that is what I used
Cookies flattened out pretty significantly but they were so yummy. I’ll just make them smaller next time so they don’t run over each other while baking.
Thanks!
I followed the directions closely. They came out flat and too sweet.
Excellent cookies. Everyone loved them !!
I like to use golden raisins for this. I also soak my raisins for a few days up to a week in either coconut rum or spiced rum.
I bake a batch of these every Sunday, they are gone by Friday evening. I can’t keep enough of them on hand for my husband and neighbors. Best cookies ever!
Bakes out longer in my oven at 350F – about 15 minutes. A little on the sweet side. I think you could do this recipe with half a cup less of sugar and nobody would notice. Then again, I added a tablespoon of molasses to get a bit chewier cookie, so it may be on me. Mouth feel is great and these come together pretty nicely. I chilled the batter overnight yet the cookies still spread a good bit. Maybe try it again and add some cornstarch to the mix – perhaps 2 tbs and see if that stops the spread.
Best recipe I have ever found for my husbands favorite cookie. Easy to follow instructions. They were perfect
Great flavor. My cookies spread and were flat, not pretty.
Hi! Just curious, why can’t you use quick oats? I have always used quick oats for baking with no problems.
Excellent, yumm factor! Great recipe: well written with just the right ingredient ratios. Tasty indeed.
My partner of 27 yrs said it was best cookie yet””really” lol I would have to agree!