Oatmeal Raisin Cookies

Oatmeal Cookies with raisins and chocolate chips

This Oatmeal Raisin cookies recipe is one of my oldest and best cookie recipes. It is one of the first cookie recipes I feel like I perfected. They’re soft in the middle, perfectly chewy with a crisp edge. I use coarse sea salt in these like in my Favorite Chocolate Chip Cookies, which makes them extra special.

Oatmeal Cookies with raisins and chocolate chips

This is the BEST Oatmeal Raisin Cookie EVER!

Oatmeal Raisin Cookies happen to be my specialty. I have been making this oatmeal raisin cookie for ages, and it’s one of the most requested cookie recipes I make from my family. Not only is this the best, it also happens to be an easy cookie to make.

We love white chocolate chocolate chips in our cookies, but you can absolutely use chocolate chips in their place, I even have a designated Oatmeal Chocolate Chip Cookie Recipe on my site too! The edges get crisp and buttery, while the inside of the cookie is soft and chewy.

Soft Oatmeal Raisin Cookies broken in half with white chocolate chips and raisins

How to Make the Best Oatmeal Raisin Cookies

  • First off, I like to use cinnamon in my recipe. Specifically I really enjoy I like to use Saigon Cinnamon in these cookies…or Roasted Cinnamon.  It just gives it a little extra kick.
  • I use Old Fashioned Oats (Rolled Oats) in my cookies.  I like the texture and look better than Quick Oats in these, but note you can absolutely use Quick Oats too! The only difference between rolled oats and quick oats is Quick Oats are basically coarsely chopped oats, so they cook quicker.  They are great in baking, because your cookie will look a little more uniform than they do using an Old Fashioned or Rolled Oat. But I personally just prefer the chewiness and texture of rolled oats.
  • You can absolutely swap out raisins in these cookies for Craisins, or even golden raisins!
  • And my favorite addition in my oatmeal raisin cookie recipe is white chocolate chips. You can absolutely use chocolate chips instead, or even nuts if that’s what you like! But honestly, try white chocolate in these.  You’ll never go back.
  • My super secret trick to these oatmeal raisin cookies is adding coarse sea salt. The salt paired with the sweetness of the raisins is the guarantee people will tell you these are the best cookies ever!

Making the best Oatmeal Raisin Cookies

Do You Have To Chill the Cookie Dough?

Well, the short answer is NO, you don’t HAVE to chill the cookie dough, but let me explain why I like to!

  • Chilling the dough and baking the dough cold will give you a thicker cookie. The dough will spread a little less if it’s chilled, leaving you with a thicker, softer center.
  • When you chill the dough the oats soften up a little. Since I prefer a rolled oat in these, when you chill the dough it gives them more of a chance to soften, producing a softer cookie! If you choose not to chill the dough, the oats will still be fine, you will just have a little more texture and chew…which could be a good thing!
  • I really love using all dark brown sugar in this oatmeal raisin cookie recipe. The depth of flavor the dark brown sugar gives is really special!
  • As with any cookie recipe, when you let the dough chill overnight, the flavors have a little time to combine and deepen. The dough gets a little richer and the gluten in the dough relaxes, adding to the crispier texture of the edges.
  • BUT with all this said, you don’t have to chill the dough.  This recipe is really the best oatmeal raisin cookie because they turn out great every time and it’s forgiving. Just know they will spread a little bit more than the ones you see in the pictures.

How to make oatmeal raisin cookies

Can You Use Chocolate Chips Instead of White Chocolate?

Yes absolutely! I like to use white chocolate in mine, because I like the way it pairs with the raisins and cinnamon, but if you prefer chocolate chips that works too.

OR leave out the chocolate chips entirely if you’re a purest!

Oatmeal Raisin Cookies that are crispy on the outside and soft on the inside.

Pro Tip:

I always think it’s best to use a cookie scoop when portioning out the oatmeal raisin cookie dough, but if the dough is chilled and hard to scoop, just form them into lightly packed balls. Don’t pack them too densely, or they won’t really spread at all!

See how perfect and gorgeous these cookies bake up?

I also found MINI white chocolate chips at my local supermarket (which are what I used in the pictured cookies), which I think are perfect for cookie baking, but certainly not an essential ingredient. Regular white chips will work fine! Or of course, you can use chocolate chips if that’s your thing!

Can You Freeze Oatmeal Raisin Cookies?

Yes, absolutely! These cookies freeze beautifully. Here are some tips:

  • If you freeze them already baked, just make sure they are completely cool, and simply place them in a zip-top bag. They will freeze great for up to 30 days! When you’re ready, thaw and enjoy!
  • You can reheat these oatmeal raisin cookies in the oven to enjoy warm as well! Just bake them at 350°F for 3-4 minutes and they’ll be warm and delicious!
  • If you would prefer to freeze the dough unbaked, I like to portion the dough out using a cookie scoop. Freeze the scoops of dough on a parchment lined baking sheet. Once they are frozen, place the dough balls into a zip-top bag and freeze for up to a month!
  • To bake frozen dough, you don’t need to thaw the dough out first. Just add a few extra minutes onto the bake time!

The BEST Oatmeal Raisin Cookies ever with tips and tricks to the best cookie!

Looking for more Oatmeal Cookie Recipes?

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Oatmeal Raisin Cookies

  • Author: Cookies & Cups
  • Prep Time Prep Time: 10 minutes
  • Cook Time Cook Time: 10 minutes
  • Total Time Total Time: 20 minutes
  • Yield Yield: 36 cookies 1x
  • Category Category: Cookies
  • Method Method: Baking
  • Cuisine Cuisine: Dessert

Description:

These thick, chewy Oatmeal Raisin Cookies are the BEST!


Ingredients:

  • 1 cup butter, room temperature
  • 1 1/2 cups dark brown sugar
  • 2 eggs
  • 1 tablespoon vanilla
  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon coarse sea salt
  • 3 cups old fashioned oats
  • 1 1/2 cups raisins
  • 1 cup white chocolate chips

Instructions

  1. In stand mixer cream the butter and sugar together about 2 minutes until fluffy. Add eggs and vanilla and beat until combined.
  2. In separate bowl whisk flour, baking soda, sea salt, and cinnamon together.
  3. Turn mixer to low and slowly add flour mixture into butter mixture until combined.
  4. Slowly add in oats and mix until evenly incorporated.
  5. Finally add in raisins and white chips and stir until mixed in.
  6. Let dough chill for at least 2 hours (overnight is best)
  7. When ready to bake preheat oven to 350°
  8. Line baking sheets with parchment paper.
  9. Using a medium cookie scoop, portion out the dough and place 2 inches apart on baking sheet.
  10. Bake for 9-11 minutes until golden around edges, but still soft in center. Do not over-bake!!
  11. Let cool on baking sheet for 3 minutes and transfer to cooling rack.

Notes:

You can substitute in nuts or semi-sweet chips for the white chocolate chips, if desired.
Also, you don’t have to let the dough chill, but cookies may spread more if you don’t. I prefer the dough to chill, as I find the flavors come together better and also, the cookie bakes nicer, in my opinion.

Keywords:: cookies, recipe, oatmeal raisin cookies, raisins, oats, oatmeal

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Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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Douglas Kelly
Douglas Kelly

I substituted cranberries for raisins and added an 1/8th tspn of ground cloves. Unbelievably delicious. Thank you so much.

Barbara

The perfect cookie! My husband’s favorite, had to hold the chocolate chips but will be making this my go to recipe.

Jill

I was looking for something different in the cookie department when I came across your recipe, although I don’t like raisins, I thought I would give them a try, they are perfect, I wouldn’t change anything, thank you!

Vix
Vix

I used this recipe because i didn’t have any granulated sugar on hand and it was truly serendipitous. This is the best oatmeal cookie recipe ive tried. I subbed white chocolate for dark chocolate (because im not a fan of white chocolate) and I’m glad I incorporated the bitterness. Because, though the cookie was so so so good, it was a bit too sweet for me.

Debo
Debo

Love this recipe! Thank you, question, do you always use unsalted butter fir this recipe?

Sunny
Sunny

I use butterscotch chips and craisins! They don’t last long in our house!

Teresa
Teresa

Best Oatmeal Raisin cookies ever!!
I made these for Christmas. I didn’t have white chocolate chips so I used peanut butter and chocolate chips. Thank you for sharing your delicious recipe.

Chicook13
Chicook13

I have tried SO many different oatmeal raisin cookie recipes and have always been disappointed…until this one!!! They’re my boyfriend’s favorite cookie and I’ve been searching for one he’ll love. He lives white chocolate so when I saw this recipe and the gorgeous photos, I knew I had to try. He took one bite and said, “Don’t lose this recipe!” He thought they were perfect! I used a chopped 4 oz. white chocolate bar because I didn’t have any chips on hand. These are perfect. Thank you so much for finally ending my search for the perfect oatmeal raisin cookie!

Megan W.
Megan W.

Hello!

First let me say, you are my favorite food blogger. Your cookies blow me away! Second, I am trying your oatmeal cookies this week. While I am all for the white chips, one of my friends is a little more traditional, so this time I’m going to leave them out. I’m thinking I’ll need to use 2 1/2 cups of raisins then. Is that right? Thank you so much for your awesome recipes! You’re amazing!

– Megan

karima
karima

i made it. it is delicious thank u

Zurita
Zurita

Hi. I just made one batch..I got 100 pcs of cookies I weighed them at 12gm per piece
How come you only got 36 pieces. How big did you make them?
Can’t wait to try them tonite. I’m fasting so will have to wait till sunset before I can eat them. ?.
Thanks for sharing.

Sommer @aspicyperspective

I need one cookie in each hand plus a large plate full of these delicious cookies in front of me asap!

omlet

hmmm….an interesting recipe – i’ve got to try this one!

Jackie
Jackie

Hi Shelly

I have your cookbook, it is great!!! The first recipe I want to try is the Icy Lemon Cake. What brand of cake mix did you use in the recipe.

Jenny Flake

Ok, I saw these on Insta and Snap yesterday and was craving oatmeal raisin cookies!! Love these!!

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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