These soft and chewy oatmeal raisin cookies are loaded with plump raisins and hearty rolled oats. They are buttery with a hint of cinnamon spice and they stay soft for days.

A stack of oatmeal raisin cookies on a plate with one on it's side.


 

Why you’ll love this recipe:

  • Easy to make – Simply beat the wet ingredients together, stir in the dry ingredients, fold in the raisins, and bake.
  • Soft and chewy texture – The combination of quick oats, plump raisins, and brown sugar results in cookies with a delightfully chewy texture. Each bite offers a perfect blend of tenderness and substance, making these oatmeal raisin cookies a joy to sink your teeth into.
  • Classic flavors with a hint of spice – The inclusion of ground cinnamon adds a warm and comforting flavor to the cookies, enhancing the classic combination of oats and raisins. The subtle spice not only complements the sweetness but also elevates the overall taste.
oatmeal raisin cookies on a sheet of parchment paper

Ingredients you’ll need:

  • all-purpose flour
  • baking soda & salt
  • ground cinnamon
  • quick rolled oats
  • unsalted butter
  • brown sugar
  • an egg
  • vanilla extract
  • raisins

How to make oatmeal raisin cookies:

(the ingredient amounts are listed in the printable recipe card further below)

process shots of how to make oatmeal raisin cookies
  1. Soak the raisins in hot water for 10 minutes and drain well. In a medium bowl, toss the oats, flour, baking soda, cinnamon, and salt together. Set aside.
  2. In a large bowl, beat the butter and brown sugar for 3 minutes until fluffy. Beat in the egg and vanilla.
  3. Stir in the oat mixture and fold in the raisins until just combined.
  4. Scoop the cookie dough onto a baking sheet lined with parchment paper or a silicone baking mat. Bake at 350F for 10 minutes.

FAQ:

How to soften raisins for oatmeal cookies:

Soak the raisins in hot water for about 10 minutes until plump. Drain well and use in recipe as directed.

Do I have to soak the raisins?

Soaking the raisins softens and plumps them up, resulting in tastier and juicier raisins in the cookie. It also helps keep the cookie soft and chewy.

Are oatmeal raisin cookies healthy?

Oatmeal raisin cookies can be a relatively healthier cookie choice due to the inclusion of oats and raisins, providing fiber and some nutrients. However, their overall healthiness depends on the specific recipe, as traditional versions may still contain substantial amounts of sugar and butter.

Can you freeze oatmeal raisin cookies?

Yes, place them in a freezer-safe container or ziplock bag and store them in the freezer for up to 3 months. When ready to enjoy, simply thaw the cookies at room temperature or warm them in the oven for a few minutes.

Oatmeal raisin cookies on a plate and denim napkin with one cookie broken in half.

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Did you make this recipe? Please kindly leave a comment with your star rating below.

5 from 2 reviews

Classic Oatmeal Raisin Cookies

Yield: 36 cookies
Prep: 20 minutes
Cook: 10 minutes
Total: 30 minutes
Author: Lily Ernst
Course: Breakfast, Dessert, Snack
Method: Bake
These soft and chewy oatmeal raisin cookies are loaded with plump raisins and hearty rolled oats. They are buttery with a hint of cinnamon spice and they stay soft for days.
Print Leave a Review Pin Recipe

Ingredients

  • 1 cup (140g) raisins
  • 1 cup (250ml) hot water
  • 2 cups (200g) quick oats
  • 1 & 1/2 cups (190g) all-purpose flour
  • 1 tsp ground cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup (227g) unsalted butter, at room temperature
  • 1 cup (220g) packed brown sugar
  • 1 large egg
  • 1 tsp vanilla extract

Instructions
 

  • Soak the raisins in the hot water until plump, about 10 minutes, and drain well.
    1 cup (140g) raisins, 1 cup (250ml) hot water
  • Preheat oven to 350F. Line 2-3 baking sheets with parchment paper.
  • Stir the oats with the flour, cinnamon, baking soda, and salt in a medium bowl. Set aside.
    2 cups (200g) quick oats, 1 & 1/2 cups (190g) all-purpose flour, 1 tsp ground cinnamon, 1/2 tsp baking soda, 1/2 tsp salt
  • Beat butter with sugar in a large bowl, using an electric mixer for 3 minutes until fluffy.
    1 cup (227g) unsalted butter, 1 cup (220g) packed brown sugar
  • Beat in egg and vanilla. Stir in the oat mixture, using a wooden spoon. Fold in raisins.
    1 large egg, 1 tsp vanilla extract
  • Using a medium cookie scoop or a tablespoon, drop rounded spoonfuls of cookie dough onto the prepared baking sheets.
  • Bake for 10-12 minutes are until the edges are golden brown and center is still soft. Cool on baking sheet for 5-10 minutes and transfer to a rack to cool completely.

Notes

Store cookies in an airtight container at room temperature for up to a week.
Calories: 118kcal, Carbohydrates: 16g, Protein: 1g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 18mg, Sodium: 53mg, Potassium: 67mg, Fiber: 1g, Sugar: 6g, Vitamin A: 164IU, Vitamin C: 0.2mg, Calcium: 12mg, Iron: 1mg
Did you make this recipe?Tag @littlesweetbaker on Instagram and hashtag it #littlesweetbaker.

Recipe adapted from Chatelaine.