Chewy, cinnamon-spiced cookies loaded with oats and plump raisins

Oatmeal Raisin Cookies

Name: Oatmeal Raisin Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 45 min
Yield: 24 cookies
Ingredients: 1 cup unsalted butter, softened; 1 cup packed dark brown sugar; 1/4 cup granulated sugar; 2 large eggs; 2 teaspoons vanilla extract; 1 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1 1/2 teaspoons ground cinnamon; 1/4 teaspoon ground nutmeg; 1/2 teaspoon salt; 3 cups old-fashioned rolled oats; 1 1/2 cups raisins

45 minEasy

Prep Time

15 min

Cook Time

12 min

Total Time

45 min

Servings

24 cookies

Difficulty

Easy

Cost

Budget

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Oatmeal Raisin Cookies

Chewy, cinnamon-spiced cookies loaded with oats and plump raisins

Thick, chewy oatmeal cookies with warm cinnamon, brown sugar, and plump raisins. A comforting classic that is anything but ordinary.

15m

Prep Time

12m

Cook Time

45m

Total Time

Servings

Easy

Difficulty

Budget $

Cost

Dessert Vegetarian

Sarah Chen

June 18, 2022(Updated April 13, 2026)

Oatmeal raisin cookies deserve more respect. When done right, they are thick, chewy, loaded with warm cinnamon flavor, and studded with plump, juicy raisins. This recipe produces bakery-style cookies with a golden exterior and a soft, chewy center that stays that way for days.

The key is using a high ratio of brown sugar to white, which keeps them moist and chewy. Old-fashioned rolled oats give them their signature hearty texture, while a generous amount of cinnamon and a touch of nutmeg make them irresistibly aromatic.

These cookies are perfect with a glass of cold milk, packed into lunchboxes, or gifted to anyone who appreciates a classic done well.

Ingredients

1 cup unsalted butter, softened
1 cup packed dark brown sugar
1/4 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
3 cups old-fashioned rolled oats
1 1/2 cups raisins

OvenBake

Test Kitchen Pick

Sheet Pan

Helpful Tool

Why a good sheet pan helps here

The pan is doing more work here than it looks like. A sturdy, evenly heating sheet pan gives you better browning and fewer hot spots.

This recipe benefits from more even oven contact and easier cleanup.

Promotes more even browning
Useful across weeknight roasts and baking

A heavy rimmed sheet pan is one of the highest-use tools in almost any kitchen.

Shop sheet pan options for this recipe

Instructions

1
Beat butter and both sugars until light and fluffy, about 3 minutes.
2
Add eggs one at a time, then vanilla, beating until combined.
3
Whisk flour, baking soda, cinnamon, nutmeg, and salt. Add to butter mixture, mixing on low until just combined.
4
Fold in oats and raisins.
5
Cover and refrigerate dough for at least 30 minutes (or up to 48 hours).
6
Preheat oven to 350°F (175°C). Scoop dough into 2-tablespoon balls and place on parchment-lined baking sheets, 2 inches apart.
7
Bake for 10-12 minutes, until the edges are golden but the centers look slightly underdone.
8
Cool on baking sheet for 5 minutes before transferring to a wire rack.

Serving Suggestions

Ways to Serve This Dish

Serve with a scoop of vanilla ice cream or a dollop of whipped cream
Dust with powdered sugar or drizzle with chocolate sauce before serving

Substitutions

RaisinsDried cranberries

Adds a tart twist to the classic

Dark brown sugarLight brown sugar

Slightly less molasses flavor but works fine

All-purpose flourWhite whole wheat flour

Adds subtle nuttiness and extra fiber

DepthPantry

Test Kitchen Pick

Vanilla Extract

Helpful Pantry Staple

Why the vanilla matters

For baking and desserts, vanilla is often carrying more aroma than people expect. A better bottle gives the whole recipe a cleaner finish.

This is a small pantry move that usually makes baked goods taste more complete.

Improves aroma in desserts and bakes
Useful across cakes, cookies, and breakfast bakes

Vanilla extract is one of the easiest pantry upgrades to keep using.

Shop vanilla extract for this recipe

Tips & Storage

Pro Tips

Soak raisins in warm water for 10 minutes and drain for extra plump, juicy raisins.
Old-fashioned oats are essential — quick oats make a mushy cookie.
Chilling the dough prevents excessive spreading and deepens flavors.
Add 1/2 cup chopped walnuts for a nutty variation.

Storage

Store in an airtight container at room temperature for up to 5 days.

Reheating

Microwave for 10 seconds for a warm, freshly baked texture.

Nutrition Facts

Per serving (1 cookie) · 24 servings

Calories180

LowModerateHigh

A light, low-calorie option · based on a 2,000 cal daily diet

Protein3g

Carbohydrates27g

Fat7g

Fiber2g

Sugar14g

Sodium95mg

Nutritional values are approximate and may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Can I use quick oats?: Old-fashioned rolled oats are strongly recommended. Quick oats will make the cookies too soft and mushy.
Can I add chocolate chips instead of raisins?: Yes. Use 1 1/2 cups chocolate chips for oatmeal chocolate chip cookies.
Why are my cookies flat?: Make sure to chill the dough and that your baking soda is fresh (not expired).

Explore More

More Dessert Vegetarian Recipes Oven Recipes

About Sarah Chen

Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.

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Ingredients

1 cup unsalted butter, softened
1 cup packed dark brown sugar
1/4 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
3 cups old-fashioned rolled oats
1 1/2 cups raisins

Instructions

1
Beat butter and both sugars until light and fluffy, about 3 minutes.
2
Add eggs one at a time, then vanilla, beating until combined.
3
Whisk flour, baking soda, cinnamon, nutmeg, and salt. Add to butter mixture, mixing on low until just combined.
4
Fold in oats and raisins.
5
Cover and refrigerate dough for at least 30 minutes (or up to 48 hours).
6
Preheat oven to 350°F (175°C). Scoop dough into 2-tablespoon balls and place on parchment-lined baking sheets, 2 inches apart.
7
Bake for 10-12 minutes, until the edges are golden but the centers look slightly underdone.
8
Cool on baking sheet for 5 minutes before transferring to a wire rack.

Tips & Storage

Pro Tips

Soak raisins in warm water for 10 minutes and drain for extra plump, juicy raisins.
Old-fashioned oats are essential — quick oats make a mushy cookie.
Chilling the dough prevents excessive spreading and deepens flavors.
Add 1/2 cup chopped walnuts for a nutty variation.

Storage

Store in an airtight container at room temperature for up to 5 days.

Reheating

Microwave for 10 seconds for a warm, freshly baked texture.

Frequently Asked Questions

Can I use quick oats?

Old-fashioned rolled oats are strongly recommended. Quick oats will make the cookies too soft and mushy.

Can I add chocolate chips instead of raisins?

Yes. Use 1 1/2 cups chocolate chips for oatmeal chocolate chip cookies.

Why are my cookies flat?

Make sure to chill the dough and that your baking soda is fresh (not expired).

Oatmeal Raisin Cookies

Oatmeal Raisin Cookies

Oatmeal Raisin Cookies