Irresistibly Chewy Oatmeal Raisin Cookies: The Ultimate Homemade Recipe
Oatmeal raisin cookies are more than just a treat; they’re a timeless classic, a comforting bite that evokes warmth and nostalgia. These beloved cookies are a staple all year round, cherished for their incredibly chewy texture and soft centers. Each bite delivers a delightful combination of wholesome oats, sweet, plump raisins, and a subtle crunch from optional chopped walnuts, all nestled in a perfectly spiced cookie base. Whether you’re a seasoned baker or just starting out, this recipe promises a batch of cookies that are simply irresistible.
Why This Oatmeal Raisin Cookie Recipe Works So Well
The history of oatmeal raisin cookies dates back to 1896, when Fannie Merrit Farmer first introduced her pioneering recipe. Since then, these cookies have enjoyed immense popularity, becoming a comforting classic cherished by generations. Much like their simpler cousin, plain oatmeal cookies, the raisin-studded version offers a delightful upgrade, adding bursts of fruity sweetness and a satisfying chewiness that’s hard to beat.
While the original recipe has been tweaked and adapted countless times over the years, the core appeal remains: a perfect balance of texture and flavor. Our recipe builds on this rich heritage, ensuring each cookie delivers that coveted soft, chewy interior with slightly crisp edges. We focus on key ingredients and simple techniques that guarantee consistent results, whether you’re making them for a holiday gathering, a cozy evening at home, or a thoughtful gift. The combination of sweet raisins and crunchy walnuts (an optional but highly recommended addition) creates a dynamic eating experience that makes these cookies truly exceptional and eternally loved.
Essential Ingredients for Your Perfect Oatmeal Raisin Cookies
Gathering your ingredients is the first step to baking a batch of these incredible cookies. All precise measurements, ingredients, and detailed instructions can be found in the printable recipe card at the very end of this post.
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Ingredient Information and Smart Substitution Suggestions
Understanding each ingredient’s role is key to baking perfect cookies. Here’s a closer look at what you’ll need and how you can adapt the recipe to your pantry or preferences:
DOUGH BASE – For the signature chewy texture, we recommend using quick rolled oats. These are thinner than old-fashioned oats, allowing them to blend more seamlessly into the dough while still providing that distinct oaty bite. If you only have old-fashioned rolled oats on hand, you can certainly use them; the cookies might be slightly chewier with a more pronounced oat texture. However, we strongly advise against using instant oats, as they absorb liquid too quickly and can result in dry, crumbly cookies.
Properly measuring your all-purpose flour is crucial for cookie success. To avoid overly dense or dry cookies, scoop the flour into your measuring cups with a spoon, then level it off with the flat side of a butter knife. Never pack the flour directly into the measuring cup, as this can add too much flour, leading to a tough dough. For the fat, we use softened unsalted butter, meaning it should be at room temperature. This allows it to cream properly with the sugars, creating a light and airy base. If you only have salted butter, simply omit the 1/4 teaspoon of salt called for in the recipe. The combination of brown sugar (for moisture and chewiness) and granulated sugar (for spread and a slight crispness at the edges) provides the perfect sweetness and texture balance.
ADDITIONS & FLAVOR BOOSTERS – Chopped walnuts are entirely optional but highly recommended. They add a wonderful contrasting texture, a nutty flavor, and extra depth to these cookies. For an even richer flavor, you can lightly toast the walnuts before adding them to the dough. If walnuts aren’t your favorite, feel free to swap them with chopped pecans or almonds. For those who love a bit of spice in their oatmeal raisin cookies, a touch of ground cinnamon can elevate the flavor profile beautifully. If you choose to add it, incorporate about 1/2 teaspoon of ground cinnamon into the dry ingredients along with the flour and oats. Another fantastic addition could be a sprinkle of nutmeg or a pinch of allspice for a truly cozy flavor. For plumper raisins, you can soak them in warm water or a little rum for about 15-20 minutes, then drain thoroughly before adding to the dough.
How to Bake Irresistible Oatmeal Raisin Cookies: A Step-by-Step Guide
Ready to bake? These step-by-step photos and instructions are here to guide you through the process, helping you visualize how to make this delicious recipe. For a convenient printable version, complete with all measurements and instructions, simply Jump to Recipe at the bottom of this post.
- Preheat your oven to 300°F (150°C). This slightly lower temperature allows for a slower bake, contributing to the cookies’ characteristic chewiness without over-browning them.
- In a large mixing bowl, combine the all-purpose flour, quick rolled oats, baking soda, and salt. Use a whisk to thoroughly blend these dry ingredients, ensuring the leavening agent is evenly distributed. Set this mixture aside.
Whisking together the dry ingredients ensures a consistent bake. - In the bowl of a stand mixer fitted with the whisk attachment, cream together the softened butter and both sugars (brown and granulated) until the mixture is light and fluffy. This process incorporates air, which is vital for a soft cookie. Next, add in the honey, vanilla extract, and eggs. Mix until all ingredients are well blended and smooth, scraping down the sides of the bowl as needed.
- Gradually add the dry ingredients to the stand mixer, about half at a time. Mix on low speed until just combined. Be careful not to overmix, as this can develop the gluten in the flour, leading to tougher cookies.
Mixing the oatmeal cookie dough in a stand mixer. - Remove the bowl from the stand mixer. Using a sturdy mixing spoon or a rubber spatula, gently fold in the raisins and optional chopped walnuts. Mix just until they are evenly distributed throughout the dough.
Folding in the delicious raisins and walnuts. - Using a 2 Tablespoon cookie scoop, drop uniform balls of dough onto ungreased baking sheets, spacing them about 2 inches apart to allow for proper spreading. Bake for approximately 22 minutes, or until the edges are golden brown and the centers are still soft. Baking times can vary, so keep an eye on them. Transfer the baked cookies to a wire rack using a spatula to cool completely. Cooling on a rack prevents the bottoms from becoming soggy.
Perfectly scooped dough balls, ready for baking.
Frequently Asked Questions & Expert Baking Tips for Oatmeal Raisin Cookies
Yes, absolutely! Freezing cookie dough is a fantastic way to enjoy freshly baked cookies anytime. To do so, roll or scoop the dough into individual balls and place them on a baking sheet. Flash freeze the cookie dough balls for 1-2 hours until solid. Once frozen, transfer them to a large freezer-safe ziptop bag or an airtight container. They can be frozen for up to 3 months. When ready to bake, you can bake them directly from frozen; just add a few extra minutes to the baking time.
Once the cookies have cooled completely, store them in an airtight container at room temperature. They will stay fresh and deliciously chewy for up to 4 days. For longer storage, you can freeze baked cookies in an airtight container for up to 2-3 months. Thaw at room temperature before serving.
Flat cookies can be caused by a few factors. Your butter might have been too soft or even slightly melted, which can lead to excessive spreading. Ensure your butter is softened to room temperature, not greasy. Using too little flour or too much sugar can also contribute to spreading. An oven that isn’t preheated to the correct temperature can also be a culprit, so consider using an oven thermometer to verify its accuracy. Finally, baking soda loses its potency over time, so make sure yours is fresh.
Yes, with a few substitutions! You can swap the all-purpose flour for a 1:1 gluten-free baking flour blend that contains xanthan gum. Ensure your oats are certified gluten-free, as oats can sometimes be cross-contaminated during processing. Follow the rest of the recipe as instructed, and you should get delicious gluten-free oatmeal raisin cookies.
While raisins and walnuts are classic, you can certainly get creative! Chocolate chips (dark, milk, or white chocolate), dried cranberries, dried cherries, or even a mix of different dried fruits can be excellent additions. For an extra boost of flavor, you can also add shredded coconut or different types of nuts like pistachios or hazelnuts. Just maintain the overall quantity of mix-ins to ensure proper cookie structure.
Creative Serving Suggestions for Your Oatmeal Raisin Cookies
These homemade oatmeal raisin cookies are wonderful on their own, but they also shine with a few creative serving ideas. I often like to make a double batch of the dough so I can freeze some dough balls for later use – perfect for those unexpected cravings! They are the ideal treat to include in a holiday gift box for friends and family, or to simply enjoy with a warm cup of coffee, tea, or a tall glass of milk. Consider crumbling them over a scoop of vanilla ice cream for a delightful dessert, or using them to make an elevated ice cream sandwich. They’re also a fantastic addition to a brunch spread or a bake sale. No matter the occasion, these cookies are sure to bring a smile to anyone who tries them.
More Delicious Cookie Recipes to Try
- Banana Cookies
- Snowball Cookies
- Lofthouse Cookies
- Thumbprint Cookies
- Carrot Cake Sandwich Cookies
- Homemade Gingersnap Cookies
- Butterfinger Cookies
- Turtle Thumbprint Cookies
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Oatmeal Raisin Cookies
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 2 ½ cups all-purpose flour
- 1 cup quick rolled oats
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup butter softened
- 1 cup brown sugar packed
- ½ cup granulated sugar
- 2 Tbsp honey
- 2 tsp vanilla extract
- 2 eggs
- 1 ½ cup raisins
- ½ cup walnuts chopped, optional
Things You’ll Need
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Stand mixer
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Baking sheets
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Cookie scoop
Before You Begin
- For the best chewy texture, we do not recommend using instant oats for this recipe. Quick rolled oats or old-fashioned rolled oats are ideal.
- Proper flour measurement is critical for cookie texture. Always scoop flour into the measuring cup with a spoon and level it with the flat edge of a knife. Avoid packing the flour.
- Ensure your unsalted butter is at true room temperature (soft, but not melted) for optimal creaming with sugars. If using salted butter, omit the added salt from the ingredients list.
- Chopped walnuts are optional. Feel free to skip them, or substitute with other nuts like pecans or almonds. You can lightly toast them for enhanced flavor.
- If you enjoy a spiced cookie, add about 1/2 teaspoon of ground cinnamon (or a mix of your favorite warm spices like nutmeg) to the dry ingredients for extra flavor.
Instructions
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Preheat the oven to 300°F (150°C).
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In a large bowl, whisk together the flour, oats, baking soda, and salt. Set aside.
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In the bowl of a stand mixer, cream together the softened butter and sugars until light and fluffy. Then add the honey, vanilla extract, and eggs, mixing until well blended.
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Gradually add the dry ingredients to the stand mixer (about half at a time). Mix until just combined, being careful not to overmix.
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Using a mixing spoon or rubber spatula, gently fold in the raisins and chopped walnuts.
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Using a 2 Tablespoon cookie scoop, drop dough balls onto ungreased baking sheets, spaced about 2 inches apart. Bake for 22 minutes or until the edges are golden brown and the centers are soft. Transfer to a wire rack to cool.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
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