Oatmeal and Raisin Cookies

There’s something timeless about a batch of warm oatmeal and raisin cookies fresh from the oven. With chewy oats, sweet raisins, buttery dough, and a hint of cinnamon, these cookies deliver the perfect homemade comfort dessert. Inspired by classic bakery-style oatmeal cookies, this recipe creates soft centers, lightly crisp edges, and rich flavor in every bite.

Using brown sugar helps keep the cookies moist and chewy, while rolled oats add texture and heartiness. A touch of vanilla and cinnamon brings warmth, and soaking the raisins briefly before mixing them into the dough makes them extra soft and juicy.

Why You’ll Love These Cookies

• Soft and chewy texture
• Warm cinnamon flavor
• Loaded with hearty oats and sweet raisins
• Easy to make with pantry ingredients
• Perfect for lunchboxes, snacks, or dessert
• Great for freezing and baking later

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Ingredients

Dry Ingredients

• 1 2/3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 3 cups old-fashioned rolled oats

Wet Ingredients

• 1 cup unsalted butter, softened
• 1 cup brown sugar
• 1/4 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 tablespoon molasses

Add-Ins

• 1 cup raisins
• 1/2 cup chopped walnuts (optional)

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Step by Step Instructions

Step 1: Prepare the Raisins

Place the raisins in warm water for about 10 minutes. Drain and pat dry. This helps create softer, juicier raisins inside the cookies.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together:

• Flour
• Baking soda
• Cinnamon
• Salt

Stir in the rolled oats and set aside.

Step 3: Cream Butter and Sugars

In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and creamy.

Step 4: Add Eggs and Flavoring

Mix in the eggs one at a time. Add vanilla extract and molasses, then beat until fully combined.

Step 5: Combine Wet and Dry Mixtures

Slowly add the dry ingredients to the wet ingredients. Mix until just combined.

Fold in the raisins and walnuts if using.

Step 6: Chill the Dough

Cover the dough and refrigerate for 30–45 minutes. Chilling prevents excessive spreading and improves chewiness.

Step 7: Shape the Cookies

Preheat oven to 350°F (177°C).

Line baking sheets with parchment paper. Scoop about 2 tablespoons of dough and roll into balls.

Place them 2 inches apart on the baking sheet.

Step 8: Bake

Bake for 12–14 minutes until the edges are lightly golden but the centers still look soft.

Do not overbake. The cookies will continue setting as they cool.

Step 9: Cool and Serve

Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Serve warm with milk or coffee.

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Tips for the Best Oatmeal Raisin Cookies

• Use old-fashioned rolled oats for the best chewy texture.
• Brown sugar adds moisture and deeper flavor.
• Chilling the dough improves thickness and texture.
• Slightly underbake for softer cookies.
• Add toasted walnuts or pecans for crunch.

Storage Instructions

• Store in an airtight container at room temperature for up to 5 days.
• Freeze baked cookies for up to 3 months.
• Cookie dough can also be frozen in portioned balls for quick baking later.

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Nutritional Information (Per Cookie Approx.)