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oatmeal raisin cookies stacked on wooden table

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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Prep Time 15 minutes
Cook Time 12 minutes
Chilling time 30 minutes
Total Time 57 minutes
Servings: 24 Cookies
Course: Baking, Cookies
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

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

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

Method
 

  1. Soak Raisins: Place raisins in a bowl with hot water. Let sit for 10 minutes, then drain and pat dry.
  2. Preheat Oven: Set your oven to 350°F (175°C) and line two baking sheets with parchment.
  3. Cream Butter and Sugars: In a large bowl, beat butter, brown sugar, and granulated sugar until fluffy.
  4. Add Wet Ingredients: Mix in eggs one at a time, then add vanilla. Beat until smooth.
  5. Mix Dry Ingredients: In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
  6. Combine: Slowly add dry mixture into wet mixture. Stir until just combined.
  7. Fold in Oats and Raisins: Add oats, raisins, and pecans (if using). Mix by hand until evenly distributed.
  8. Chill Dough: Chill dough for 30 minutes for extra chewiness.
  9. Scoop and Bake: Use a cookie scoop to place dough balls on prepared sheets, 2 inches apart.
  10. Bake: Bake for 10–12 minutes, until edges are golden and centers slightly soft.
  11. 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.