Oatmeal Raisin Cookies

There’s nothing quite like the smell of warm Oatmeal Raisin Cookies fresh out of the oven. These cookies are soft, chewy, and full of cozy cinnamon flavor — the kind of easy, homemade treat that feels like a warm hug after a long day.

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Why You'll Love These Oatmeal Raisin Cookies Recipe

• Quick prep time: ready to bake in just 15 minutes

• Uses pantry staples: no fancy ingredients required

• Soft and chewy texture: a guaranteed family favorite

• Freezer-friendly dough: perfect for make-ahead baking

• Kid-approved flavor – classic cookie everyone loves.

• Perfect for lunchboxes or snacks: portable and mess-free.

• Foolproof recipe – even beginner bakers get perfect results.

Baking Tips & Tricks

• Use cold butter: it helps create a thicker, chewier cookie

• Don’t overbake: remove cookies when the centers still look slightly underdone

• Chill the dough (optional): 30 minutes of chilling prevents spreading and deepens flavor

• Measure flour properly: spoon and level to avoid dry cookies

• Let them rest: cooling on the pan for 10 minutes helps them set perfectly

Oatmeal Raisin Cookies Recipe

Prep: 15 mins. | Cook time: 12 mins. | Yields: 24 cookies

Ingredients:

• 1 c. butter, cold

• 1 1/2 c. brown sugar, packed

• 1/2 c. granulated sugar

• 2 eggs

• 1 T. vanilla extract

• 2 c. all-purpose flour

• 1 1/2 c. old fashion oats

• 1 T. ground cinnamon

• 1 tsp. salt

• 1/2 tsp baking soda

• 10 oz. raisins

Let's Get Started!

1. Preheat oven to 350 degrees. Soften the butter in the microwave for 10-15 seconds. Combine the butter and both sugars. Using a standing or hand mixer, beat on medium speed until well combined (about 2-3 minutes, should look like a thick sand texture)

2. Add in the eggs and vanilla extract and beat until incorporated. In a separate bowl, combine flour, oats, cinnamon, salt and baking soda. Stir to combine, then slowly add the dry ingredients into the mixing bowl, mix on low speed until a dough forms. Add in raisins and incorporate.

3. Line a baking sheet with parchment paper. Use a large cookie scooper to the dough on the baking sheet (about 2 inches apart). Bake for 11-13 minutes until the center of the cookie is slightly underbaked but not totally gooey.

4. Allow cookies to cool for 10 mins. then transfer to a wire rack. Store in an airtight container if there are any cookies left.