These Oatmeal Raisin Cookies are the ultimate comfort food – soft and chewy in the center with a delightfully crisp edge. Made with simple, pantry-friendly ingredients, these cookies come together in no time and require no chill time, making them the perfect quick and easy treat. With the perfect balance of oats and raisins, every bite is a comforting combination of flavors and textures that everyone will love!

Why You’ll Love This Recipe

These oatmeal raisin cookies are the perfect blend of chewy, sweet, and spiced. The oats give them a hearty texture, while the raisins provide a burst of sweetness in every bite. The cinnamon and nutmeg add warmth, making these cookies feel like a cozy, homemade classic. They’re quick to make, don’t require any chilling, and bake to a perfect golden brown in just 12-14 minutes. Plus, with just a few simple ingredients, these cookies are an easy way to satisfy your sweet tooth anytime! Oatmeal Raisin Cookies

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • 2 cups all-purpose flour

  • 1 teaspoon baking powder

  • 1 teaspoon salt

  • 3/4 teaspoon cinnamon

  • 1/4 teaspoon nutmeg

  • 1 1/2 cups (3 sticks) butter, softened

  • 1 cup granulated sugar

  • 1 cup packed brown sugar

  • 2 eggs

  • 1 teaspoon vanilla extract

  • 3 cups old-fashioned rolled oats (not quick oats)

  • 1 1/2 cups raisins

Directions

  1. Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper and set aside.

  2. In a medium mixing bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg.

  3. In a large bowl, cream the softened butter with both sugars using an electric mixer on high speed for 3–4 minutes until light and fluffy. Beat in the vanilla extract and eggs.

  4. Gradually add the dry flour mixture while mixing on low speed. Once combined, fold in the oats and raisins.

  5. Use a cookie scoop to portion the dough into 1 1/2-inch dough balls and place them 2 inches apart on the prepared baking sheets.

  6. Bake the cookies for 12–14 minutes, or until slightly golden around the edges.

  7. Allow the cookies to cool for 5 minutes on the baking sheets, then transfer them to a wire cooling rack.

Servings and timing

  • Servings: 48 cookies

  • Prep Time: 10 minutes

  • Cooking Time: 12 minutes

  • Total Time: 22 minutes

Storage/Reheating

Store your oatmeal raisin cookies in an airtight container at room temperature for up to 5 days. If you’d like to keep them fresh for longer, they can also be frozen for up to 3 months. To thaw, simply leave them at room temperature for a few hours or warm them in the microwave for 10-15 seconds.

FAQs

Can I use quick oats instead of old-fashioned rolled oats?

It’s best to use old-fashioned rolled oats for the perfect chewy texture. Quick oats are finer and can affect the texture of the cookies, making them a bit softer and less chewy.

Can I substitute the raisins for something else?

Yes, you can substitute raisins with other dried fruits, like cranberries or chopped dried apricots. You can also add chocolate chips, nuts, or a combination of both for a fun twist.

Can I make these cookies without eggs?

Yes, you can use a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water) as a substitute for the two eggs. The texture may be slightly different, but it will still work well.

Can I make the dough ahead of time?

Absolutely! You can prepare the dough in advance and refrigerate it for up to 24 hours before baking. This can also help the flavors meld together even better.

How can I make these cookies softer?

To make the cookies softer, you can slightly reduce the baking time. Keep a close eye on them and take them out when they are just lightly golden around the edges. Also, using butter that is softened rather than melted will help maintain a softer texture.

How do I know when the cookies are done?

The cookies are done when they are lightly golden around the edges but still soft in the center. They will continue to firm up as they cool, so be careful not to overbake them.

Can I freeze the cookie dough?

Yes, you can freeze the cookie dough. Simply scoop the dough into balls and freeze them on a baking sheet. Once frozen, transfer the dough balls to a ziplock bag and store in the freezer for up to 3 months. When you’re ready to bake, just place the frozen dough balls on a baking sheet and bake as directed, adding a couple of extra minutes to the baking time.

Can I use brown sugar instead of white sugar?

Yes, you can substitute all or part of the granulated sugar with brown sugar if you want a richer, more molasses-like flavor. Just keep in mind that using all brown sugar may result in a softer, chewier cookie.

Can I make these cookies dairy-free?

To make these cookies dairy-free, you can substitute the butter with a dairy-free alternative, like margarine or coconut oil. Be sure to check the other ingredients, like the oats and raisins, for any hidden dairy.

How do I store these cookies for maximum freshness?

To keep your oatmeal raisin cookies fresh, store them in an airtight container at room temperature. If you’re storing them for more than a few days, consider placing a piece of bread in the container to help keep them soft.

Conclusion

These Oatmeal Raisin Cookies are a classic treat that’s easy to make, perfectly chewy, and packed with comforting flavors. With no chill time required, they’re the perfect quick snack or dessert to bake whenever you need something sweet. Whether you’re enjoying them with a glass of milk, serving them at a gathering, or just indulging in a warm cookie after a long day, these oatmeal raisin cookies are sure to become a family favorite!

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Oatmeal Raisin Cookies

Oatmeal Raisin Cookies


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  • Author: Emma
  • Total Time: 22 minutes
  • Yield: 48 cookies
  • Diet: Vegetarian

Description

These chewy oatmeal raisin cookies are perfectly soft in the center with a crisp edge, made with simple ingredients and no chill time. A quick and easy treat that’s sure to satisfy your sweet tooth!


Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • ¾ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1 ½ cups (3 sticks) butter, softened
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3 cups old-fashioned rolled oats (not quick oats)
  • 1 ½ cups raisins

Instructions

  1. Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper and set aside.
  2. In a medium mixing bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg.
  3. In a large bowl, cream the softened butter with both sugars using an electric mixer on high speed for 3–4 minutes, until light and fluffy. Beat in the vanilla extract and eggs.
  4. Gradually add the dry flour mixture while mixing on low speed. Once combined, fold in the oats and raisins.
  5. Use a cookie scoop to portion the dough into 1 ½-inch dough balls, placing them 2 inches apart on the prepared baking sheets.
  6. Bake the cookies for 12–14 minutes, or until slightly golden around the edges.
  7. Allow the cookies to cool for 5 minutes on the baking sheets, then transfer to a wire cooling rack.

Notes

  • For an extra chewy texture, add a tablespoon of honey or molasses to the dough.
  • Feel free to swap raisins for other dried fruits like cranberries or chopped dates.
  • These cookies can be stored in an airtight container for up to 1 week.
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Category: Dessert, Cookies
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 150 kcal
  • Sugar: 14g
  • Sodium: 150mg
  • Fat: 7g
  • Saturated Fat: 4g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 30mg

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