Three oatmeal raisin cookies stacked on pieces of parchment paper with oats and raisins around them with a plate of cookies and a glass of milk behind all on a wooden surface (with logo overlay)

Soft and Chewy Oatmeal Raisin Cookies

Oatmeal Raisin Cookies are a classic that are really simple to bake. This recipe yields a few dozen, so a great recipe when baking for a crowd.

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When we opened a new container of instant oats a few weeks ago, Tyler saw the photo on the side for some Oatmeal Raisin Cookies. He insisted that we had to make them. I checked the recipe and the ingredients, and we happened to have everything for it.

Both of the boys enjoy helping me in the kitchen. Well, Tyler likes to help cook. Ryan just wants to eat the food. We decided to make these cookies one afternoon, but I didn’t realize just how many it would make. And I didn’t know if the boys would like the cookies. So we made them and brought them outside to share with a bunch of neighbors. It was the perfect recipe to make and share since it makes so many cookies. 

This recipe comes straight from the oatmeal container, and I don’t know if I would change much, except maybe try with a little less sugar next time. Then again, the boys asked if we could add more sweetness and make the oatmeal chocolate chip cookies. 

I don’t know why they call these vanishing cookies, maybe because they end up disappearing not long after you make them? They really are some of the best oatmeal raisin cookies I’ve had. 

This is such an easy recipe to make, and you end up with delicious chewy cookies. 

Oatmeal Raisin Cookie recipe on the inside of a oats container

Oatmeal Raisin Cookies Step by Step

Ingredients

  • 14 tbsp butter (softened at room temperature)
  • 3/4 cup brown sugar
  • 1/2 cup granulated white sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 3 cups oats (quick oats or old-fashioned oats)
  • 1 cup raisins

Preparation

Start by softening the butter. The original recipe has it listed in a strange way, but you need 14 tbsp of butter. Yes, it seems like a lot of butter, and we weren’t sure about this. But the cookies still taste good (according to everyone else) so I’ll leave that as is. Use a mixer to combine the butter with the sugars until they are creamy on medium speed.

Then add in the remaining wet ingredients (eggs and vanilla) until it’s well combined. 

In a separate bowlwhisk together the dry ingredients: flour, baking soda, cinnamon, and salt, and mix well. 

Slowly add the flour mixture to the rest of the dough. Mix until well combined.

Finally, add the oats and raisins to the dough. Stir until they are fully combined.

Scoop the dough out in tablespoon amounts and place the cookie dough balls onto an ungreased cookie sheet. I like to use my cookie scoop to try to get the cookies all about the same size. This dough ended up making about 3 dozen cookies.

Bake in an oven preheated to 350 for about 10-12 minutes or until you have crisp edges and the cookies are golden brown. Once they are baked remove the pan from the oven. Let them cool on the pan for another minute before moving to a wire cooling rack. After the first batch is done, repeat with the remaining dough. 

Young boy kneeling in front of an oven waiting for cookies to bake
Ryan was so excited about the cookies and couldn’t wait until they were done baking!

Serve warm with a glass of milk.

Three oatmeal raisin cookies stacked on pieces of parchment paper with oats and raisins around them with a plate of cookies and a glass of milk behind all on a wooden surface (vertical)

Oatmeal Raisin Cookies Leftovers

Storage: Store remaining cookies in an airtight container at room temperature for about 3-4 days. 

Freezing: The cookie dough will freeze well. Place the dough balls onto a baking sheet on parchment paper and freeze. Once frozen, they can be moved to a freezer bag. Thaw and bake as directed. 

Recipe

Originally Published On: December 5, 2017

Last Updated On: August 17, 2023

Three oatmeal raisin cookies stacked on pieces of parchment paper with oats and raisins around them with a plate of cookies and a glass of milk behind all on a wooden surface

Oatmeal Raisin Cookies

Oatmeal Raisin is a classic cookie that is really simple to bake. This recipe yields a few dozen, so great for baking for a crowd.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course:
Dessert
Cuisine:
American
Keyword:
cookies
|
oats
|
raisins
Servings: 36 cookies
5 from 3 votes

Ingredients

  • 14 tbsp butter (softened at room temperature)
  • 3/4 cup brown sugar
  • 1/2 cup granulated white sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 3 cups oats (quick oats or old-fashioned oats)
  • 1 cup raisins

Instructions

  • Preheat oven to 350F
  • In a large bowl or stand mixer, beat the butter and sugars until creamy
  • Add the eggs and vanilla and beat well
  • In a separate large bowl, combine flour, baking soda, cinnamon, and salt and whisk together
  • Slowly add the flour mixture to the sugar mixture, stirring until well combined
  • Add the oats and raisins and mix well
  • Scoop dough by the tablespoon onto an ungreased cookie sheet
  • Bake for about 10-12 minutes, or until golden brown
  • Remove from oven and let sit on cookie sheet for another minute before transferring to a wire cooling rack
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Nutrition Facts
Oatmeal Raisin Cookies
Amount Per Serving (1 cookie)
Calories 128 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g15%
Trans Fat 0.2g
Polyunsaturated Fat 0.4g
Monounsaturated Fat 1g
Cholesterol 21mg7%
Sodium 104mg4%
Potassium 75mg2%
Carbohydrates 19g6%
Fiber 1g4%
Sugar 7g8%
Protein 2g4%
Vitamin A 149IU3%
Vitamin C 0.2mg0%
Calcium 13mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.

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50 thoughts on “Soft and Chewy Oatmeal Raisin Cookies”

    1. HELP, the last time I made oatmeal raisin I had them in the freezer.I thawed them completely and baked as usual. They came out really thin and hard as a brick. What did I do wrong any ideas? TYIA

      1. Did you thaw in the refrigerator or on the counter? In my experience, they do best when thawed for about 24 hours in the refrigerator. Cookies won’t spread as far when they’ve been frozen then baked, but shouldn’t become hard as a rock.

  1. I have just recently started to like oatmeal raisin cookies. I wasn’t giving it enough attention as I gravitated towards chocolate chip all of the time. But, after eating a very delicious oatmeal raisin cookie I have changed my mind on how delicious they are and this recipe looks amazing!

  2. I am on the team that loves oatmeal raisin cookies! I recently added a twist and instead of adding raisins, I added cinnamon chips! Let me just tell you, that is an awesome change to spice up your oatmeal cookie collection!

  3. Sometimes the best recipes are the ones right on those packages! I always check there first when I’m looking for something to bake. Love your little guy watching those cookies bake – so cute! Oatmeal cookies are an absolute favorite in our house too.

    1. I didn’t used to like them, but now I do! At least, I like this recipe, probably because I know I can eat them warm as you mentioned. That’s definitely when they are the best!

  4. Oatmeal raisin cookies are my favorite next to peanut butter blossoms. All the hate oatmeal raisin cookies get is completely unwarranted, in my opinion. 🙂 I wanted to do some baking this weekend, so this is perfect!

  5. 5 stars
    I love oatmeal cookies so much and these look delicious. They are one of my favorites and I’m glad to see another recipe for one.

  6. I traded out the raisins for Craisins and they turned out great! They were a big hit with my oatmeal- cookie-loving husband!!

  7. 5 stars
    I absolutely LOVE this recipe! For some of you who may not care for raisins, I have used dried cranberries (sweetened or unsweetened makes no difference).

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