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This is the BEST Oatmeal Raisin Cookie Recipe – a soft and chewy oatmeal cookie recipe full of juicy raisins and cinnamon. This recipe is no fuss with normal ingredients – easy to make and fast! You’re going to love this cookie recipe.
Why you’ll LOVE this recipe
There are so many amazing things about this oatmeal cookie recipe with raisins. My soft and chewy Oatmeal Cookie Recipe is a beloved favorite so you know this one is going to be epic too! You either love or hate raisins – I’m the latter – but you’ll still love this cookie recipe – I do! Oatmeal raisin cookies often have people turning the other way, but this recipe will prove you wrong.
- Amazing soft and chewy texture
- Best cinnamon and brown sugar flavor
- The quick cooking oats keep them chewy and oat-y but without the hard to digest texture of old fashioned oats
- Quick to prep, quick to chill, and quick to bake!
Ingredients Needed
- Butter: I always use unsalted butter. Be sure to make sure it’s softened.
- Sugar: These are full of brown sugar keeping them super soft! You can use regular or dark brown sugar. No granulated sugar needed in this recipe!
- Cinnamon: To me, no oatmeal cookie is complete without some cinnamon
- Quick Cooking Oats: I prefer the chew of a quick oat (instant oats) to the old-fashioned ones. Did you know you can make quick cook oats?
- Raisins: since these are Oatmeal Raisin, you need the raisins! Or substitute dried cranberries!
How to Make Oatmeal Raisin Cookies
1. Whisk dry ingredients in a large mixing bowl. Cream butter and sugar in the bowl of a stand mixer fitted with the paddle attachment.
2. Mix in eggs and vanilla and beat until the mixture is smooth.
3. Add dry ingredients into the wet ingredients and mix.
4. Mix in oats and raisins. Scoop onto cookie sheets and chill dough at least one hour, then bake until they’re no longer glossy on top.
Expert Tips
- If you’ve decided that raisins aren’t for you, that’s okay. You can either leave them out entirely, or make chocolate chip oatmeal cookies!
- This dough needs to be chilled. It is a step that cannot be skipped, so plan ahead!
- I use quick oats because they are lighter and chewier. If you have old-fashioned oats (rolled oats) on hand, process them in a blender or food processor (just pulse a few times) to break them down before adding to the cookie dough.
- Skip the raisins and add apples, like I do in my apple oatmeal cookie recipe.
Storing Oatmeal Cookies
You can store these cookies in room temperature or the freezer! Just make sure wherever they are, they are in an airtight container to keep them fresh. Or, store them in an airtight bag or container in the freezer for up to three months.
Oatmeal Raising Cookie Recipe FAQ
If they aren’t spreading in the oven they might have chilled too long. You can get the flattening process started by lightly pressing with a spatula. If that doesn’t help, then you may have used too much flour (make sure you’re not packing it) or too many oats (and make sure you used quick oats).
You can! Just place cookie dough balls in an airtight container in the freezer. I like to freeze them in a single layer first, then place them in the container, so they don’t freeze in a single clump. Allow to thaw before baking.
Oatmeal Raisin Cookie Recipe
Ingredients
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 ½ cups (186g) all-purpose flour
- 1 cup (226g) unsalted butter , softened
- 1 ½ cups (300g) packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ¼ cups (277g) quick cooking oats
- 1 ½ cups raisins
Instructions
- Note: this dough needs to be chilled. Plan ahead!
- In a medium bowl, whisk cinnamon, salt, baking soda, and flour. Set aside.
- Cream butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. (You can also use a large bowl and a hand mixer.) Cream until smooth, about 1-2 minutes. Mix in eggs and vanilla and beat until smooth.
- Gradually mix in dry ingredients until smooth, being careful not to over mix. Add oats and mix, then stir in raisins.
- Scoop 2 tablespoon sized balls of dough and place on a cookie sheet lined with parchment or wax paper. Cover with plastic wrap and chill for at least 1 hour.
- When ready to bake, preheat oven to 350°F. Line two cookie sheets with parchment paper or a silpat baking mat and place the cookie dough balls 2” apart.
- Bake for 10-12 minutes, until the bottom is slightly golden. Cool on cookie sheets for 10 minutes, then remove to a rack to cool completely.
- Store cookies in an airtight container for up to 4 days. They can also be frozen in an airtight container or ziploc bag for up to 2 months.
Recipe Notes
- Note: this dough needs to be chilled. Plan ahead! Don’t skip that step.
- Store cookies in an airtight container. You can also freeze them.
- You know cookies are done baking when they’re just no longer glossy on top.
- You can substitute craisins for the raisins!
These were delicious. I used a #50 scoop and baked for 14 minutes.
The dough needs to be chilled per recipe and I did 2 hours. When I removed them from the oven I ran a glass around each cookie to make them more uniform round.
Delicious cookie recipe…chewy on the outside and soft on the inside!!! I have made it many times since my family had their first bites. Thank you for sharing your baking tips.
Can you freeze the dough and bake later?
Yes!
Cookies are delish! Although they spread a little too much. I had them in the cold drawer of my refrigerator for 90 minutes (I did forget to cover them with plastic wrap.).
What can I do to make a thicker cookie? Thank you! I love your website!
Robin
You can try adding a touch more oats or less baking soda, but I don’t usually have a spreading problem with this recipe.
I can’t wait to try this recipe… I have been binge baking for all the neighbors. They all love snowballs. I add different (insides) every time.
your website is awesome.
Question??? when to use a mixer or my kitchen aide for cookies.
Does it make a difference?
It doesn’t make a difference, that I’ve seen, except in time. For a most recipes either one is about the same timing, but for things like snowballs, it takes a lot longer with a hand mixer. If there is melted butter instead of softened, I often just stir instead of using a mixer at all. I try to note in recipes when there is a difference in time from the mixer used.
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