These Chewy Oatmeal Raisin Cookies are super easy to make, freeze well and taste ultra buttery and delicious!
If you’re not a fan of raisins, go ahead and swap them for chocolate chips for a sweet treat.
I like to think of the Oatmeal Raisin Cookie as the healthy cookie. But in reality, it’s packed with brown sugar, white sugar and loads of butter to keep the oats soft for days.
I’m not mad about any of that.
Chewy Oatmeal Raisin Cookies
This recipe is just like any other basic cookie recipe, starting with mixing the dry ingredients, creaming the butter and sugars and then finally combining the two.
It’s a no-brainer recipe, and I’m sure you’re going to love it!
Ingredients Needed for Oatmeal Raisin Cookies
Here’s a basic list of the ingredients you’ll need in order to make this cookie recipe. As always, you can find the full printable recipe located in the recipe card below.
- All Purpose Flour
- Baking Powder
- Salt
- Cinnamon
- Nutmeg
- Butter
- Brown Sugar
- White Sugar
- Eggs
- Vanilla
- Oats – old fashion or rolled oats
- Raisins – you can swap with chocolate chips if desired
How To Make Chewy Oatmeal Raisin Cookies
I love making a big batches of these Oatmeal Raisin Cookies because everyone always devours them. They’re chewy and perfectly sweet with just a hint of warm spices.
- SIFT DRY INGREDIENTS Sift together the flour, baking powder, cinnamon, salt and nutmeg in a medium bowl and set aside.
- CREAM BUTTER In a separate bowl cream together softened butter with brown and white sugar until the mixture is nice and fluffy. Add in the vanilla extract and eggs and mix to combine.
- COMBINE WET AND DRY Add the flour mixture to the butter mixture and blend until combined.
- ADD IN OATS AND RAISINS Stir in the oats and raisins and mix until a firm cookie dough is formed.
How Long To Bake Oatmeal Cookies?
Shape the oatmeal cookie dough into full tablespoon size balls and bake at 375 degrees F. for 12 to 15 minutes.
You’re looking for the edges to be slightly browned. Let the cookies cool on the pan for a few minutes before transferring to a wire rack to cool completely.
My Favorite Cookie Making Tools
When it comes to baking, there are a few tools that will just make your life a little bit easier. Here are a few that you should have in your kitchen…
How To Store Oatmeal Cookies
In my personal opinion, these chewy oatmeal cookies taste best the day after they’ve been baked.
I store them in an airtight ziplock bag and the oats continue to soften and the spices just mingle throughout the cookie. Making each bite a joyful one.
These cookies can last up to 7 days in an airtight container on the counter.
How To Freeze Cookie Dough
We have two options when it comes to freezing these cookies. We can either freeze them BEFORE baking or AFTER baking.
- BEFORE Scoop the cookie dough into balls and place on a parchment (or silicone) liner, at least 1 inch apart on a cookie sheet. Place the cookie sheet in the freezer and freeze for at least 30 minutes. Remove them from the freezer, place them in a ziplock bag and back into the freezer for up to 3 months. When ready, pull the frozen cookie dough out and bake at 350 degrees for 15 to 18 minutes.
- AFTER If you have already baked your cookies, you can let them cool completely, then stack them in an airtight container, with a sheet of parchment paper between layers. Store in the freezer for up to 3 months. Let come to room temperature before enjoying.
These Oatmeal Raisin Cookies would make GREAT ice cream sandwiches!
Simply scoop out some vanilla ice cream and place it between two cookies and smash together. YUM!
More Easy Oat-Filled Cookie Recipes
Craving more? Here are some more of our favorite ways to incorporate oats into cookies!
I hope you enjoy these simple, yet delicious Oatmeal Raisin Cookies as much as we do!
Oatmeal Raisin Cookies
Ingredients
- 2¼ cup all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
- ¾ tsp cinnamon
- ¼ tsp nutmeg
- 1¼ cup butter, softened
- 1 cup sugar
- 1 cup brown sugar
- 1 tsp vanilla extract
- 2 large eggs
- 3 cups Old Fashioned Oats
- 1½ cups raisins
Instructions
- Preheat oven to 375 degrees F. Line baking sheet with parchment paper or silicone baking mat.
- In a medium bowl combine flour, baking powder, salt, cinnamon and nutmeg and whisk together.
- In a separate large bowl combine butter, sugar and brown sugar and use a mixer to beat until light and fluffy. Add in vanilla extract and one egg at a time, mixing between each. Scrape down sides of bowl as needed.
- Add in the flour mixture and mix until fully combined. Add in the oats and mix again until nice and thick and combined.
- Fold in the raisins and scoop into full tablespoon size balls, about 2 inches apart. Bake for 12 to 15 minutes, until the edges are slightly browned. Let cool on pan for a few minutes before transferring to a wire rack to cool completely. Store in an airtight container.
Notes
Nutrition
PIN THIS IMAGE TO SAVE THE RECIPE:
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Pat Lavoie
Can I use quick one minute oats for this recipe?
Carla
The exact same thing happened to my cookies. They would not flatten out at all. Thought maybe I should have cut down on the amount of oatmeal-maybe 2 cups instead of 3. Mine. also seemed a little dry.
Rose
My cookies turned out very dry. I was expecting chewy. The photo above shows 3 eggs, the recipe says 2 eggs. Should I have used 3 eggs?
Shawn
I know the picture shows 3 eggs, but I double checked my written recipe and I changed it from 3 eggs to 2 eggs, so I know that’s the right amount. Did you use old fashioned oats? Is it possible that you measured a little bit too much flour? Also, letting the cookie dough rest in the fridge overnight or for a couple hours will help with the final consistency of the cookies after baked (when time allows). I hope these suggestions help!
Shirley
Thank you for sharing your recipes.
Do you have to use wheat flour or can it be replaced with 1/2 c. regular flour?
Jay
My cookies didn’t flatten out. I don’t know why.
Diane Speaks
Can nuts be added to this recipe?
Sue
My cookies never are flat, they stay in little lumps
Deb Hall
Very good cookie, I boiled raisins in a little water then used 1&1/2 table spoons water off the raisins and subtracted that amount from the butter. Turned out awesome