Introduction
These Sweet Oatmeal Raisin Cookies are the ultimate comfort treat — soft, chewy, and filled with warm cinnamon flavor and plump raisins. Perfect for cozy afternoons, bake sales, or a nostalgic dessert, these cookies balance hearty oats with just the right amount of sweetness. You’ll love how they bake up with golden edges and chewy centers every single time. Keep a batch on hand for an easy grab-and-go snack or pair them with a glass of cold milk for the perfect classic combo.
Why You’ll Love This Recipe
- Soft, chewy texture with crisp edges
- Family-friendly and kid-approved treat
- Freezer-friendly for make-ahead baking
- Simple pantry ingredients — no fancy tools needed
- Perfect for lunchboxes, picnics, and dessert trays
Ingredients Needed
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
Wet Ingredients:
- 1 cup unsalted butter, softened
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 tsp pure vanilla extract
Mix-ins:
- 3 cups old-fashioned rolled oats
- 1 cup raisins (or golden raisins for extra sweetness)
Step-by-Step Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- Whisk dry ingredients — flour, baking soda, cinnamon, and salt — in a medium bowl.
- Cream butter and sugars together in a large bowl until light and fluffy, about 2–3 minutes.
- Add eggs and vanilla, mixing until fully combined.
- Stir in dry ingredients, then fold in oats and raisins until evenly distributed.
- Scoop dough using a cookie scoop (about 2 tbsp each) and place 2 inches apart on the baking sheet.
- Bake for 10–12 minutes, until edges are golden but centers are soft.
- Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Tips for Success
- Use room-temperature butter for the perfect creamy base.
- Chill the dough for 30 minutes if your kitchen is warm — it prevents spreading.
- Slightly underbake for extra chewy cookies.
- Swap half the raisins for chocolate chips if you want a twist.
- Store in an airtight container to keep them soft for days.
Variations & Substitutions
- Coconut Twist: Add ½ cup shredded coconut for texture.
- Nutty Version: Stir in chopped walnuts or pecans.
- Gluten-Free Option: Use a 1:1 gluten-free flour blend and certified GF oats.
- Cranberry Swap: Replace raisins with dried cranberries for a tart bite.
- Sugar-Free: Use coconut sugar or monk fruit sweetener.
Serving Suggestions
- Enjoy warm with a glass of milk or almond milk.
- Crumble over vanilla ice cream for a dessert topping.
- Pack in lunchboxes for a wholesome snack.
- Serve alongside tea or coffee for a cozy afternoon treat.
Storage & Reheating
- Room Temp: Store in an airtight container for up to 5 days.
- Freezing Dough: Scoop and freeze unbaked dough balls for up to 3 months. Bake directly from frozen.
- Reheating: Warm cookies in the microwave for 10–15 seconds to restore that fresh-baked softness.
Frequently Asked Questions
Can I use quick oats instead of rolled oats?
Yes, but the cookies will be slightly softer and less chewy.
Can I make this ahead of time?
Absolutely! You can refrigerate the dough for up to 48 hours before baking.
Can I use frozen raisins?
Yes, just thaw and pat them dry before adding to the dough.
How do I make this gluten-free?
Swap all-purpose flour with a gluten-free baking blend and use certified GF oats.
How can I make these cookies crispier?
Bake a few minutes longer until the edges are deeply golden brown.
Equipment
- mixing bowls One for dry and one for wet ingredients
- Electric mixer For creaming butter and sugar
- Baking sheets Lined with parchment paper
- cooling rack To cool cookies evenly
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 3 cups old-fashioned rolled oats
- 1 cup raisins
Instructions
- Preheat oven to 350°F and line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, cinnamon, and salt.
- In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs one at a time, then stir in vanilla extract.
- Gradually add the dry ingredients to the wet ingredients until just combined.
- Fold in rolled oats and raisins until evenly distributed.
- Drop 2-tablespoon portions of dough onto prepared baking sheets, spacing evenly.
- Bake for 10–12 minutes, or until golden at the edges. Cool on the pan for 5 minutes, then transfer to a rack.
