Introduction
There’s nothing quite like the comforting aroma of simple oatmeal raisin cookies with rolled oats baking in the oven. These soft, chewy cookies strike the perfect balance of sweetness from plump raisins and heartiness from whole oats. Whether you’re making them for a cozy afternoon snack, holiday platter, or meal-prep treat, this recipe delivers classic homemade flavor with a nostalgic twist — and it’s easy enough for any baker to master.
Why You’ll Love This Recipe
- Soft, chewy texture with just the right amount of crisp edges
- Naturally sweetened with raisins — no fancy ingredients needed
- Perfect for make-ahead snacks or lunchbox treats
- Quick 1-bowl prep and no chill time required
- Freezer-friendly dough for easy future baking
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 vanilla extract
Add-Ins
- 3 cups rolled oats
- 1 cup raisins
Step-by-Step Instructions
- Preheat Oven: Set oven to 350°F and line two baking sheets with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk flour, baking soda, cinnamon, and salt.
- Cream Butter & Sugar: In a large bowl, beat butter, brown sugar, and white sugar until creamy (about 2 minutes).
- Add Eggs & Vanilla: Beat in eggs one at a time, then mix in vanilla until smooth.
- Combine: Gradually mix in dry ingredients until just combined.
- Fold In Oats & Raisins: Stir in rolled oats and raisins using a spatula.
- Scoop & Bake: Drop dough by rounded tablespoons onto prepared sheets. Bake 10–12 minutes, until golden around the edges.
- Cool: Let cookies rest on the pan 5 minutes, then transfer to a rack to cool completely.
Tips for Success
- Use room-temperature butter for the best texture.
- Don’t overbake — cookies firm up as they cool.
- For plumper raisins, soak them in warm water for 10 minutes before adding.
- Measure flour correctly: spoon and level it, don’t pack it.
- Chill the dough for thicker cookies if desired.
Variations & Substitutions
- Add chocolate chips for an oatmeal-chocolate combo.
- Swap raisins for dried cranberries for a tangy twist.
- Make it gluten-free using certified gluten-free oats and 1:1 gluten-free flour.
- Add nuts like chopped walnuts or pecans for crunch.
- Use coconut oil instead of butter for a dairy-free version.
Serving Suggestions
- Pair with a glass of cold milk or almond milk.
- Serve warm with a scoop of vanilla ice cream.
- Add to a brunch platter alongside muffins and fruit.
- Gift in a mason jar wrapped with twine for a homemade touch.
Storage & Reheating
- Room Temperature: Store in an airtight container up to 5 days.
- Freezing Dough: Freeze unbaked dough balls up to 3 months; bake from frozen, adding 2 minutes to the baking time.
- Reheat: Warm in the microwave for 10 seconds for a fresh-from-the-oven feel.
Frequently Asked Questions
Can I use quick oats instead of rolled oats?
Yes, but the texture will be slightly softer. Rolled oats provide more chew.
Can I make this dough ahead of time?
Absolutely! Store the dough in the fridge for up to 48 hours before baking.
Can I use frozen raisins?
Yes, but thaw and pat them dry before mixing in.
How do I make these cookies crispier?
Bake a few extra minutes until golden brown all over.
Can I double this recipe?
Yes! Simply double all ingredients — great for holiday batches.
Equipment
- mixing bowls
- Electric mixer
- measuring cups and spoons
- Baking sheets
- parchment paper
- cooling rack
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 3 cups rolled oats
- 1 cup raisins
Instructions
- Preheat oven to 350°F and line two 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 creamy.
- Beat in eggs one at a time, then add vanilla extract.
- Gradually add dry ingredients to the wet mixture. Stir in rolled oats and raisins.
- Drop tablespoonfuls of dough onto prepared baking sheets. Bake 10–12 minutes until golden.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a rack.
