This is my family’s favorite recipe for classic Oatmeal Raisin Cookies! They’re richly flavored, perfectly soft and chewy, and SO easy to make–no mixer required! Recipe includes a how-to video.
Raisin Lovers, Rejoice!
The not-so-popular cousin to everyone’s favorite chocolate chip, oatmeal raisin cookies often get a bad rap. Sure, raisins are hardly a substitute for chocolate chips…BUT they do have their place, especially in soft, hearty, and lightly spiced cookies. And yes, as someone who isn’t a fan of raisins, I stand by that statement!
Compared to my other oatmeal cookie recipes, these are a softer, richer spin on my classic oatmeal cookies, a close sister to my oatmeal chocolate chip cookies, and a sturdier version of the soft sandwiches of my oatmeal cream pies. They’re super flavorful, perfectly chewy cookies that can easily hold their own against any plain old chocolate chip cookie recipe.
Why You’ll Love This Recipe:
- Easy to make–no mixer required!
- Incredibly flavorful with notes of brown sugar, molasses, cinnamon, and butter.
- Carefully crafted to handle raisins with a flavor designed to complement the addition (much better than just tossing raisins into your favorite oatmeal cookie recipe!).
- Can be made ahead of time and even frozen.
- Stays chewy even after baking.
What You Need
I’m combining carefully-selected ingredients to create the tastiest oatmeal raisin cookies out there. Here are a few that make a big difference in this recipe:
- Molasses. This intensifies the flavor of the dark brown sugar and helps make these oatmeal raisin cookies soft and chewy. It is the perfect complement to the raisins and cinnamon and (otherwise bland) oats, and a tablespoon is just the right amount (I found any more overwhelmed the flavor of the cookies).
- Oats. Use old fashioned rolled oats. Substituting instant or quick oats could make your cookies dry and crumbly.
- Dark brown sugar. I prefer the flavor of dark brown sugar and love how it tastes with the molasses; however, light brown will work in a pinch.
- Unsalted butter. As with most of my recipes, I recommend using unsalted vs. salted butter in this recipe. We’re melting the butter today, which not only makes this recipe easier and quicker to prepare, but it also gives the cookies an extra buttery flavor and chewy texture.
SAM’S TIP: Don’t skip the chilling step! Chilling the dough is necessary since we use melted butter; it allows the dough to become firm enough to scoop and bake without spreading all over the baking sheet. Chilling also allows the flavors to mature and develop, which ultimately creates the best-tasting cookies.
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Oatmeal Raisin Cookies
- Combine cooled, melted butter with brown sugar, granulated sugar, and cinnamon.
- Add the eggs, stirring until fully combined, then stir in the vanilla and molasses.
- Combine the dry ingredients in a separate bowl, then gradually add them into the wet ingredients.
- Add the oats and raisins, then cover and chill. Bake for 10-12 minutes and enjoy!
SAM’S TIP: Pull the cookies out of the oven when the edges are set and the centers are still underdone–TRUST ME ON THIS! They’ll finish baking outside the oven on their cookie sheet and will be perfectly soft once cool. If you let your cookies bake completely in the oven, they’ll be overdone and could end up dry and crispy 😩.
Frequently Asked Questions
It’s not necessary, but it can make them more flavorful and plump. If you’d like to do this, soak your raisins in warm water for about 10-15 minutes and pat dry before adding to the dough.
While storing in an airtight container helps, the trick actually happens before and during the baking process. Using certain ingredients (in this case dark brown sugar, molasses, melted butter) and making sure to not overbake will keep your cookies soft long after baking.
While you could, I’d recommend making my oatmeal chocolate chip cookies or oatmeal cookie bars instead. This recipe was really designed for raisins!
I think you’ll agree with my many taste testers that this is the BEST oatmeal raisin cookie recipe!
Enjoy!
Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
Oatmeal Raisin Cookies
Ingredients
- 1 cup (226 g) unsalted butter melted and cooled until no longer warm to the touch
- 1 cup (200 g) dark brown sugar firmly packed
- ½ cup (100 g) granulated sugar
- ¾ teaspoon ground cinnamon
- 2 large eggs room temperature preferred
- 1 Tablespoon molasses use a molasses that says “unsulphured” on the label, I like “Grandmas” and “Brer Rabbit” brand
- 1 Tablespoon vanilla extract
- 2 cups (250 g) all-purpose flour
- 1 Tablespoon cornstarch
- 1 teaspoon baking soda
- ¾ teaspoon table salt
- 3 cups (290 g) old-fashioned rolled oats
- 1 ½ cups (225 g) raisins
Recommended Equipment
Instructions
- In a large mixing bowl, combine melted, cooled butter, sugars, and cinnamon and stir until well-combined.1 cup (226 g) unsalted butter, 1 cup (200 g) dark brown sugar, ½ cup (100 g) granulated sugar, ¾ teaspoon ground cinnamon
- Add eggs and stir well, then stir in molasses and vanilla extract until completely combined.2 large eggs, 1 Tablespoon molasses, 1 Tablespoon vanilla extract
- In a separate mixing bowl, whisk together flour, cornstarch, baking soda and salt.2 cups (250 g) all-purpose flour, 1 Tablespoon cornstarch, 1 teaspoon baking soda, ¾ teaspoon table salt
- Gradually stir dry ingredients into butter mixture until completely combined.
- Add oats and raisins and stir until oats and raisins are uniformly distributed.3 cups (290 g) old-fashioned rolled oats, 1 ½ cups (225 g) raisins
- Cover dough with plastic wrap and refrigerate for 30-60 minutes before baking (see note if you would like to chill longer).
- Once dough is nearly finished chilling, preheat oven to 350F (175C) and line a baking sheet with parchment paper.
- Once dough has finished chilling, remove from refrigerator and scoop into rounded 1 ½-Tablespoon sized scoops. Drop scoops onto prepared baking sheet, spacing cookies at least 2” (5cm) apart.
- Bake on 350F (175C) for 10-12 minutes. The centers will look slightly underbaked still but allow the cookies to cool completely on the baking sheet and they will finish cooking to perfection, leaving you with soft, chewy cookies.
Notes
Making dough in advance
This cookie dough may be made up to 5 days in advance of baking, simply store it tightly covered in the refrigerator until ready to use. Note that the dough becomes quite firm if it sits longer than 1 hour, so you may need to let it sit at room temperature for 15-20 minutes or so before it is easy to scoop. Cookie dough may also be scooped, wrapped tightly, and frozen in an airtight container for up to 3 months.Storing
Store in an airtight container at room temperature. Cookies will stay fresh for at least 5 days.Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Joanna
These were delicious!
Jill Andrus
This is an amazing cookie (& that’s saying something from a non-raisin lover)! But I have to tell you…I’ve made 3 different cookie recipes today and the fact that you have the ingredient measurements right after the instructions was THE MOST CONVENIENT THING EVER!! No scrolling up to the ingredients and down to instructions! Seriously, thank you for that extra step!!!
Sam
I’m so glad it was so helpful and you enjoyed the cookies so much! 🙂
Paula
I think this recipe is great! They looked great, smelled great baking, and I love the addition of the molasses! But I just tried it with gluten free flour and It was not wonderful. I was making a batch for a gluten free friend, but I couldn’t bring myself to give them to her. I wish I could find a gluten free flour that didn’t have a weird taste. I tried adding more cinnamon but the weird flour taste could not be subdued.
I am really excited to try these again but with regular flour!
Sam
Hi Paula! Unfortunately, I don’t have a great deal of experience with gluten free flour, but if you find one that works well for you I would love to know how it turns out. 🙂
Michelle Yvette Cummings
I use Bob’s red mill 1:1. I am about to make another batch for my vegan/gluten-free client. I even replace the white sugar with coconut sugar. He LOVES them. If I didn’t tell you they were vegan a gluten-free, you wouldn’t know it.
Masha
I always make everything gluten free, and rarely had any problems, but I’m not in the US (I buy a local GF flour mix). One thing is that these cookies didn’t spread out and I had flatten them by hand, but maybe it has to do with me putting less sugar. You can make a simple flour mix out of rice flour, tapioca flour, and potato starch, and maybe a little bit of xanthan gum, there are recipes online. Flour mixes based on corn starch are not recommended in this case.
Lori D
These are the absolute best oatmeal raisin cookies ever! First time making them today. Wow! Thank you for ALL of your delicious recipes. I’ve made many of them over the last few years and NOT one bad one in the bunch!
Sam
I’m so glad everyone has enjoyed them so much, Lori! 🙂
Monica
can I use quick oats?
Sam
Hi Monica! I think it could work. It could alter the texture a little bit, but it should be fine. 🙂
Denise Eichner
This is absolutely the moist 🤭delicious oatmeal raisin cookie Ever!
They are the last of our SSR cookie recipes to join our holiday sweets which includes: Oreo Balls, Fudge, Russian tea cakes, and Biscotti with chocolate chips and slivered almonds. Every recipe is delicious!
Thank you, Sam and
Happy Holidays
Denise
Sam
Thank you so much, Denise! I’m so glad they’ve all been such a hit. 🙂
jackie
I have made a lot of different oatmeal cookie recipes and these by far are the best ever and so easy to make so moist and chewy need I go on I have already made them 4 times and am making them again for Christmas every one just loves them GREAT RECIPE!!! Thanks
Sam
I’m so glad you enjoyed them so much, Jackie! 🙂
Melissa
These are great cookies! They’re soft & chewy and the flavour is perfect. The molasses really put these over the top compared to other recipes. I will definitely make them again. 🙂
Elizabeth
You are missing out on an incredibly delicious cookie! I just made these and they are divine! Thank you so much for sharing another winner recipe!
Susie Kelley
Wow! Not the first time i have made these, but I forgot how darn good they are. My husband grabbed 4 and ran to the garage, Thank you so much for all your wonderful recipes!!
Sam
I’m so glad everyone enjoys them so much, Susie! 🙂
Susan
Husband loves these. Another terrific recipe. TY!
Sam
I’m so glad everyone enjoyed them, Susan! 🙂
Paul
I have just made them love them thank you Sam
Emily @ Sugar Spun Run
We’re so happy you enjoyed them, Paul! 🥰
Cary Everidge
Awesome recipe. Was going to just use your oatmeal cream pie recipe(which is phenomenal), but decided to try this recipe. It was incredible as well. Appreciate the recipe. You’re missing out on the raisins!
Sam
I’m so glad you enjoyed it so much, Cary! 🙂
Kelley
I’d give this recipe 10 stars if I could. It is by far, the best oatmeal raisin cookie recipe out there. I baked these for my Mom who has Alzheimer’s along with a slew of other medical problems and, her appetite isn’t great. Except for sweets. I love to bake and thought I would give this recipe a try. I know she’s going to gobble them up, demand more and wait impatiently 😁 until I make them. Outstanding cookie!!!
Sam
I’m so glad you enjoyed them so much, Kelley! I’m sorry to hear about your mom. 🙁
Crystal
Hello.
I am not a great cook. I am baking for my father who loves Fireball Cinnamon Whiskey AND oatmeal raisin cookies. Do you have any suggestions on how to incorporate the whiskey? I was thinking perhaps plumping the raisins, but am a bit worried about the extra liquid.
If you have thoughts to share, I would be very grateful.
Thank you.
Sam
Hi Crystal! Unfortunately I can’t say for sure how to do it. The plumping could work, but without having done it I can’t say for sure how it would go.
Deb
Help why do oatmeal cookies spread terribly I did refridge 1 hour they’re so flat and sad .. help I’ve. Made oatmeal cookies for 40 + yrs
Lately not working for me
Even tried with just softened butter
Thanks so much for your input
Sam
I’m so sorry to hear this Deb! If you add your sugars to your melted butter when it’s too hot you can get spreading, otherwise you may need just a touch more flour in your dough. 🙁
Sara
Do these cookies have a crispy edge? I’m looking for a chewy oatmeal cookie on the inside and crispy on the outside.
Sam
Hi Sara! These cookies were designed to be soft all the way through. If you brown the edges you may get a slight crisp to it. 🙂
Maria B Rugolo
Time to change the title of these cookies to “Best Ever Oatmeal Raisin Cookies!” These cookies are perfection! Another SAMazing recipe! You never disappoint!
Sam
🤣 Thank you so much, Maria! I’m so glad you enjoyed them so much! 🙂