Oatmeal Raisin Cookies

These cinnamon-spiced Oatmeal Raisin Cookies are a warm, nostalgic taste of home that’s heart-healthy and bursting with sweet, juicy raisins.

Jump to Recipe

These cinnamon-spiced, amazing Oatmeal Raisin Cookies are a warm, nostalgic taste of home. You just can’t beat a delicious, chewy treat that’s heart-healthy and bursting with sweet, juicy raisins. This better-than-ever-version is improved with perfect ingredient ratios, so the dough requires no refrigeration—good news for busy moms! These cookies are easy to create, take less than ten minutes to bake, and retain their mouth-watering chewy texture. Can’t you just smell those soft centers with crispy edges baking in the oven right now?

WHY WE LOVE THIS OATMEAL RAISIN COOKIES RECIPE

• Quick and easy to make in under 26 minutes.
• Uses simple pantry staples to create a classic cookie.
• Delicious dessert that’s loaded with oats, spiced with cinnamon, and sweetly studded with raisins.
• Moist, soft, and tender centers with a slight crisp along the edges.
• If you don’t like raisins or nuts, you can omit them or replace them with your favorite mix-in.
• Perfect afternoon snack, dessert, or portable treat for potlucks, picnics, or a cookie exchange.

Ingredients

• Light brown sugar: Granulated white sugar can be used instead, but it will slightly change the moistness and the color of the cookies.
• Salted butter: You can replace this with unsalted butter, but add an extra pinch of salt to help with the flavor.
• Eggs
• All-purpose flour
• Baking soda
• Baking powder: If you want the cookies to be fluffier and less flat, decrease the amount of baking soda to ½ teaspoon and increase the amount of baking powder to ¾ teaspoon.
• Cinnamon
• Allspice
• Rolled oats: These are also known as Old-Fashioned Oats.
• Raisins
• Walnuts: You can also use pecans instead. 

SUBSTITUTIONS AND ADDITIONS

• Replace The Raisins: If you do not care for raisins, simply substitute them with Craisins, dried cherries, currants or golden raisins.
• Add-Ins: Feel free to add your favorite mix-ins to the dough. Some ideas include flaked coconut, chocolate chips, or white chocolate chips.

HOW TO MAKE THE PERFECT OATMEAL RAISIN COOKIES

This easy-to-make Oatmeal Raisin Cookies recipe combines chewy oats and plenty of plump raisins into a classic cookie with all the traditional tastes and textures. Warmly spiced with a delicious buttery flavor, these sweet treats taste just like Grandma’s, but this dough can be quickly stirred and scooped straight from the mixing bowl–no refrigeration required!

1. Beat together the sugar and butter in a large bowl until creamy and fluffy, about 30 seconds. 
2. Mix in the eggs, scraping down the sides to make sure everything is combined.
3. In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, and allspice. 
4. Add the dry ingredients into the wet ingredients and stir to combine.
   Pro-Tip: Don’t over-mix the flour when you add the dry ingredients to the wet ingredients because it will make the eggs cakey. You want to mix them together until they are just combined, and not for longer.
5. Fold in the oats, raisins, and walnuts.
   Pro Tip: Make sure your raisins are fresh, soft, and chewy. If they are hard and dry, your cookies will also be hard and dry. You can soak your raisins in warm water for 10 minutes to plump them up extra if you desire. Blot them till they are really dry before adding to the cookie dough. Do not overmix.
6. Scoop the dough with a 2-inch cookie scoop and place on sheet pans.
   Pro-Tip: Do not be alarmed if the dough is sticky–it is supposed to be sticky! If you don’t have a 2-inch scoop, use a normal spoon to scoop about 2 Tablespoons of cookie dough onto the parchment paper. Use the spoon or your hands to form them into better-shaped balls. 
7. Bake at 350 degrees Fahrenheit for 8-10 minutes or until the sides of the cookies start to brown and the middle just sets. 
   Pro-Tip: Keep an eye on your cookies so they don’t overbake, otherwise the sides will get too dark. Take them out when the sides are slightly brown and the middle has just set.
8. Cool the cookies for 5 minutes and serve warm or cool. Enjoy!

STORAGE TIPS

• To Store: You can store these cookies at room temperature in a covered, air-tight container for about a week. I don’t recommend putting them in the refrigerator, as they will dry out.
• To Freeze: Place your baked cookies in a freezer-safe container or bag and freeze for about 3 months.

OTHER EASY COOKIE RECIPES

• Brownie Cookies
• Chickpea Chocolate Chip Cookies
• Cookies and Cream Cookies
• Banana Bread Cookies
• S’mores Thumbprint Cookies
• Rainbow Cake Mix Cookies
• Kitchen Sink Cookies

No ratings yet

Oatmeal Raisin Cookies

Author — Jake

Serves — 24

These cinnamon-spiced Oatmeal Raisin Cookies are a warm, nostalgic taste of home that’s heart-healthy and bursting with sweet, juicy raisins.

PrintRatePinSaveSaved

Cook Mode —Prevent your screen from going dark

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Ingredients

  

1x2x3x

• ▢ 1¼ cups light brown sugar firmly packed
• ▢ ¾ cup (1 ½ sticks) salted butter softened
• ▢ 2 large eggs
• ▢ 1 cup all-purpose flour spooned and leveled
• ▢ 1 tsp baking soda
• ▢ ¼ tsp baking powder
• ▢ ¾ tsp cinnamon
• ▢ ¼ tsp allspice
• ▢ 2½ cups rolled oats
• ▢ ¾ cup raisins
• ▢ ½ cup chopped walnuts

Instructions

 

• Preheat the oven to 350 degrees Fahrenheit and line two sheet pans with parchment paper or spray with cooking oil.
• Use a stand or hand mixer with a large bowl to beat the light brown sugar together with the salted butter until creamy and fluffy, about 30 seconds.
• Mix in the eggs and scrape down the sides to make sure everything is fully incorporated.
• In a separate medium bowl, whisk the all-purpose flour, baking soda, baking powder, cinnamon, and allspice together.
• Combine the dry ingredients into the wet ingredients in the large bowl and stir until just combined.
• Fold in the rolled oats, raisins, and chopped walnuts. Do not overmix.
• Scoop the dough out and onto the sheet pans using a 2-inch cookie scoop.
• Bake in the oven for 8-10 minutes or until the sides of the cookies start to brown on the sides and the middle just sets.
• Let cool at least 5 minutes before plating and serving either warm or cool.

Notes

Storage:

• To Store: You can store these cookies at room temperature in a covered, air-tight container for about a week. I don’t recommend putting them in the refrigerator, as they will dry out.
• To Freeze: Place your baked cookies in a freezer-safe container or bag and freeze for about 3 months.

Tips:

• Make sure your raisins are fresh, soft, and chewy. If they are hard and dry, your cookies will also be hard and dry. You can soak your raisins in warm water for 10 minutes to plump them up extra if you desire. Blot them till they are really dry before adding to the cookie dough.
• Do not be alarmed if the dough is sticky–it is supposed to be sticky!
• If you don’t have a 2 inch scoop, use a normal spoon to scoop about 2 Tablespoons of cookie dough onto the parchment paper. Use the spoon or your hands to form them into better-shaped balls.
• Don’t over-mix the flour when you add the dry ingredients to the wet ingredients because it will make the eggs cakey. You want to mix them together until they are just combined, and not for longer.
• Keep an eye on your cookies so they don’t overbake, otherwise the sides will get too dark. Take them out when the sides are slightly brown and the middle has just set.

Nutrition Info

Calories: 180kcal | Carbohydrates: 25g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 107mg | Potassium: 111mg | Fiber: 2g | Sugar: 11g | Vitamin A: 198IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg

Tried This Recipe?

Mention @mommamademeals Or Tag #mommamademeals