Easy Oatmeal Raisin Cookies

Oatmeal raisin cookies take me right back to my childhood kitchen. My mom always had a batch cooling on the counter, the scent of cinnamon and oats lingering long after school. These were the cookies I learned to bake first, standing on a stool, sneaking raisins and begging to lick the spoon.

Now, they’ve become my go-to “feel good” treat for my kids and anyone needing a little comfort. This recipe brings together all the essentials: rolled oats, plump raisins, chewy centers, crisp edges, and just enough spice to make your kitchen smell like home.

Whether you’re new to baking or just craving a nostalgic bite, this easy oatmeal raisin cookie recipe is for you. I’ll also share my favorite swaps (like nuts or chocolate) and tips to make them perfectly soft every single time.

Key Takeaways: What You Need to Know

• Oatmeal raisin cookies are soft, chewy, and packed with comforting flavors.
• You can absolutely use rolled oats for texture and heartiness.
• No raisins? Try dried cranberries, chopped dates, or chocolate chips instead.
• Pecans are a delicious, crunchy addition to this classic cookie.
• These are based on a tested, family-approved recipe with simple pantry ingredients.
• I’ll walk you through every step, plus answer common baking questions.
• Bonus: They store beautifully, great for gifting or meal prepping treats!

Why Oatmeal Raisin Cookies Are Forever Favorites

What makes oatmeal raisin cookies so nostalgic?

Oatmeal raisin cookies aren’t just sweet, they’re soulful. For me, they were the first cookies I ever baked on my own. I remember standing barefoot in my mom’s kitchen, spoon deep in cinnamon-spiced batter, raisins clumped together from the box. She swore by Quaker oats oatmeal raisin cookies, and so did I, until I created my own version.

Every bite was chewy and warm, like a hug after a hard day. And even now, after hundreds of recipes tested and baked for EatWellWell, I come back to this one. They feel old-fashioned in the best way: simple, hearty, familiar.

That’s the magic. Oatmeal raisin cookies carry stories. They’re less flashy than chocolate chip or red velvet cookies, but they stay with you longer. Like that one friend who shows up when you need them most.

“These were the cookies my grandma made every Sunday after church. We’d dunk them in milk and sit on the porch swing. I make them now for my grandkids, and they always ask for more.”
— Theresa D., EatWellWell reader

Are oatmeal raisin cookies healthier than others?

Let’s be honest, oatmeal raisin cookies aren’t health food, but they’re often seen as the “healthier cookie.” Why? Oats bring fiber and whole grains, while raisins add natural sweetness and chew.

Compared to something like peanut butter cookies or brown butter chocolate chip, these feel just a little more wholesome. You get that comfort without the sugar rush.

Here’s a quick snapshot:

Oats also bring a texture that’s unbeatable. You get this chewy, rustic finish that’s hard to replicate in other cookies. That’s why the best oatmeal raisin cookies rely on rolled oats, not instant.

The Ingredients That Make the Best Oatmeal Raisin Cookies

What ingredients are essential for chewy oatmeal raisin cookies?

Here’s the truth: the best oatmeal raisin cookies don’t need anything fancy. But they do need balance, chewy, buttery, warmly spiced. I tested this recipe dozens of times (my kids didn’t mind), and these ingredients deliver every time:

• Old-fashioned rolled oats – These give the cookies that signature chewy bite. Skip quick oats. They turn mushy.
• Raisins – Soak them in warm water (or rum, if you’re feeling bold) for 10 minutes. It makes them juicy and soft instead of dry and chewy.
• Unsalted butter – Real butter matters. I use room temp for easier creaming.
• Brown sugar + white sugar – A mix gives both softness (from molasses) and structure.
• Eggs – They help bind and lift.
• Vanilla extract – Don’t skip it. Just one teaspoon rounds everything out.
• Cinnamon + a pinch of nutmeg – Warm spice is what sets this cookie apart.
• All-purpose flour, baking soda, and salt – Classic dry ingredients. You could experiment with whole wheat flour, but it does change the texture.

Here’s a quick snapshot of my ingredient setup:

These are pantry-friendly and perfect for spontaneous baking, just like my easy cookie recipes collection.

Can I make swaps for allergies or preferences?

Absolutely! Here are a few quick swaps you can try:

• Raisins out? Try dried cranberries, chopped dates, or mini chocolate chips. One reader even used pumpkin spice chips for fall flavor!
• Butter-free? Use softened coconut oil or a plant-based butter.
• Gluten-free? Sub in a 1:1 gluten-free flour blend. Make sure your oats are certified gluten-free too.
• Nutty twist? Add ½ cup chopped pecans, walnuts, or almonds. I love tossing in pecans, adds crunch and a little surprise.

I’ve even made a cookie bar version of these using cake mix cookies as the base. It’s wild what you can do with a little cookie magic.

Step-by-Step Instructions for Chewy Oatmeal Raisin Cookies

How to make oatmeal raisin cookies from scratch?

Here’s the full, foolproof method I use to make chewy oatmeal raisin cookies every single time. This recipe makes about 24 medium cookies and takes less than 35 minutes start to finish.

Ingredients Recap:

You’ll need:

• Rolled oats
• Flour
• Unsalted butter
• Brown + white sugar
• Eggs
• Raisins
• Cinnamon
• Vanilla
• Baking soda + salt

Instructions:

Step 1: Soak the raisins
Place your raisins in a bowl and cover with hot water. Let sit for 10 minutes, then drain and pat dry. This makes them plump and soft, not tough or chewy.

Tip: For a grown-up twist, soak in warm rum or bourbon.

Step 2: Cream the butter and sugars
In a large bowl, beat softened butter, brown sugar, and white sugar together until light and fluffy, about 2–3 minutes. Use a hand or stand mixer on medium speed.

Step 3: Add eggs and vanilla
Crack in both eggs, one at a time, mixing well after each. Then stir in vanilla extract. The batter should look glossy and smooth.

Step 4: Mix the dry ingredients
In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg (optional), and salt. Slowly add this to the wet mixture, stirring just until combined.

Step 5: Fold in oats and raisins
Add the rolled oats and drained raisins. Stir gently by hand until fully incorporated. This is a chunky dough!

Tip: Chill the dough for 30 minutes for thicker, chewier cookies.

Step 6: Scoop and bake
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop dough into 1.5-inch balls, spacing 2 inches apart.

Bake for 10–12 minutes, until edges are golden and centers look slightly underdone. They’ll firm up as they cool.

Step 7: Cool and enjoy
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Oatmeal Raisin Cookies

These soft and chewy oatmeal raisin cookies are made with rolled oats, warm cinnamon, and sweet raisins, an easy, comforting recipe passed down and perfected in my Texas kitchen.

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Course: Baking, Cookies

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 12 minutes minutes

Chilling time: 30 minutes minutes

Total Time: 57 minutes minutes

Servings: 24 Cookies

Calories: 160kcal

Author: Sarah Pinkmann

Cost: $5

Equipment

• 1 Mixing Bowl Large size preferred
• 1 Hand mixer Or stand mixer optional
• 1 Baking sheet Line with parchment paper
• 1 Cooling rack For best texture
• 1 Cookie scoop For uniform size

Ingredients

• 1 cup Unsalted butter Softened to room temp
• ¾ cup Brown sugar Packed
• ¼ cup Granulated sugar
• 2 Eggs Large
• 1 tsp Vanilla extract Pure recommended
• 1 tsp Baking soda
• 1 tsp Ground cinnamon
• ¼ tsp Nutmeg Optional
• ½ tsp Salt
• 1 cup All-purpose flour Spoon and level
• 2 cups Rolled oats Old-fashioned not quick oats
• 1 cup Raisins Soaked in warm water & drained
• ½ cup Chopped pecans Optional add-in

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Instructions

• Soak Raisins: Place raisins in a bowl with hot water. Let sit for 10 minutes, then drain and pat dry.
• Preheat Oven: Set your oven to 350°F (175°C) and line two baking sheets with parchment.
• Cream Butter and Sugars: In a large bowl, beat butter, brown sugar, and granulated sugar until fluffy.
• Add Wet Ingredients: Mix in eggs one at a time, then add vanilla. Beat until smooth.
• Mix Dry Ingredients: In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
• Combine: Slowly add dry mixture into wet mixture. Stir until just combined.
• Fold in Oats and Raisins: Add oats, raisins, and pecans (if using). Mix by hand until evenly distributed.
• Chill Dough: Chill dough for 30 minutes for extra chewiness.
• Scoop and Bake: Use a cookie scoop to place dough balls on prepared sheets, 2 inches apart.
• Bake: Bake for 10–12 minutes, until edges are golden and centers slightly soft.
• Cool: Cool on baking sheet for 5 minutes, then transfer to wire rack.

Notes

Make-Ahead Tip: Dough freezes beautifully. Scoop and freeze for up to 3 months.

Flavor Swap: Try dried cranberries or chopped dates in place of raisins.

For Extra Chew: Add 1 tbsp molasses or honey to the dough.

Nutrition

Calories: 160kcal | Carbohydrates: 22g | Protein: 2g | Fat: 7g | Cholesterol: 20mg | Sodium: 90mg | Sugar: 12g | Calcium: 15mg

What makes these oatmeal raisin cookies chewy?

It’s all in the moisture balance. Brown sugar, plump raisins, and just enough flour keep these cookies soft in the middle, while a short bake time and quick cooling prevent them from drying out.

Want an extra chewy bite? Add a tablespoon of molasses or honey to the dough.

Variations & Swaps for the Perfect Oatmeal Raisin Cookie

Can you put pecans in oatmeal raisin cookies?

Absolutely, yes. And you should. Pecans bring a buttery crunch that complements the chewy oats and sweet raisins. I like to add ½ cup chopped pecans right after folding in the oats and raisins.

Here’s a quick idea matrix of add-ins that play well with the base dough:

Tip: Keep total add-ins to around 1 to 1 ½ cups total so the dough holds together well.

And yes, you can go wild and try combinations! I’ve made a holiday spiced version with molasses, ginger, and chopped dried apricots. It tasted like a warm December morning.

What can I substitute for raisins in oatmeal raisin cookies?

If you’re not a raisin fan (I get it, my husband calls them “dehydrated lies”), you’ve got options:

• Dried cranberries – tart and pretty
• Chopped dates or figs – sweet and sticky
• Mini chocolate chips – for the classic oatmeal chocolate chip vibe
• Chopped apples (dried or fresh) – a fun, cozy twist
• White chocolate + dried cherries – elegant and bakery-style

Any of these swaps work 1:1 for raisins. Just be sure to keep the chewy-to-crunchy ratio in balance.

Real-Life Review: “I Never Liked Oatmeal Cookies Until This”

“I’ve made oatmeal cookies for years, but this is the first time my teenage son actually asked for more. I used cranberries and added pecans like Sarah suggested. They were gone in a day. Saving this forever.”
— Lisa M., Round Rock, TX

That kind of feedback makes my chef heart sing. Simple cookies, made with love, eaten with joy.

Storing & Freezing Oatmeal Raisin Cookies Like a Pro

How do you store oatmeal raisin cookies to keep them soft?

Freshly baked cookies are magical. But guess what? These oatmeal raisin cookies stay soft and chewy for up to 5 days, if stored right.

Here’s how I keep them tasting bakery-fresh:

Short-term (1–5 days):

• Let cookies cool completely
• Store in an airtight container
• Slip in a slice of soft bread (white or sandwich bread works best)
• Keep at room temperature, away from heat or sunlight

The bread trick keeps the cookies from drying out. Trust me, it’s an old baker’s secret that works.

Tip: Avoid stacking them warm, this traps steam and makes cookies soggy.

Can I freeze oatmeal raisin cookies?

Yes, beautifully. You can freeze both the baked cookies and the unbaked dough, depending on your cookie cravings.

Freezing baked cookies:

• Let cool fully
• Place in a single layer on a baking sheet to “flash freeze” (30 min)
• Transfer to freezer bag or airtight container
• Label and date, good for up to 3 months

To enjoy:
Let thaw at room temp, or warm in a 300°F oven for 3–5 minutes to refresh the texture.

Freezing the dough (my favorite!):

• Scoop dough into balls
• Freeze on parchment-lined tray until solid
• Store in zip-top freezer bag (remove air)

To bake from frozen:
Bake straight from freezer at 350°F for 1–2 extra minutes. No need to thaw!

Want to try this with other doughs? My no-bake cookies and sugar cookies also freeze beautifully.

How to Serve Oatmeal Raisin Cookies (and What to Pair Them With)

When should you serve oatmeal raisin cookies?

Honestly? Anytime. These cookies are the little black dress of your baking repertoire, simple, classic, versatile.

Here’s how I like to serve them depending on the vibe:

These cookies feel right any time of year, but especially in fall and winter. That warm cinnamon scent fills the kitchen like a hug. I always include them in my holiday cookie boxes, and they’re usually the first to disappear.

What drinks go best with oatmeal raisin cookies?

Oatmeal raisin cookies are rich and spiced, which means they love contrast and comfort when it comes to drinks.

Here’s what pairs beautifully:

• Cold milk (whole, oat, almond – they all work)
• Chai latte or spiced black tea
• Hot apple cider – my personal favorite in fall
• Freshly brewed coffee – balances the sweetness
• Warm vanilla milk – yes, really. Stir in a touch of honey.

Want a cozy movie night pairing? Try them warm with a scoop of cinnamon or butter pecan ice cream.

Frequently Asked Questions

Reader Testimonial

“I used Sarah’s recipe with brown butter and a mix of raisins and dark chocolate chips. My partner said they tasted like bakery cookies, but better. We froze half and baked them fresh throughout the week!”
— Jasmine T., Austin, TX

Final Thoughts: Why These Oatmeal Raisin Cookies Work

These cookies are more than a treat, they’re a memory, a moment, a little bite of comfort. Whether you’re baking for yourself, your family, or a friend who just needs a warm cookie and a kind word, this recipe always delivers.

And with easy swaps, freezer-friendly dough, and pantry staples, you’ll be making them again and again, just like I do.

Want more cozy bakes? Try these next:

• Peanut Butter Cookies – soft, salty-sweet
• Brown Butter Chocolate Chip – golden and gooey
• No Bake Cookies – ready in minutes