Perfectly soft and chewy Oatmeal Raisin Cookies that have perfect amount of spice mixed in! These are a great cookie to fill the cookie jar with, stick in the freezer or enjoy warm out of the oven. Best part is there is no chilling the dough involved!
Everyone needs a great oatmeal raisin cookie recipe, and this is it! Soft, chewy, and with the perfect amount of warm spices mixed in – seriously, you have to try them.
These are my family’s favorite oatmeal cookies, and I think they will be your favorite once you make them!
The Ultimate Oatmeal Raisin Cookies
- First, they are EASY to make. No fussy steps, and you don’t have to chill the dough. I hate waiting to bake cookies, and these go straight from the bowl to the oven.
- They have the most amazing texture – soft and chewy with raisins in every bite.
- They keep well at room temperature, you can freeze them or devour them all warm out of the oven!
- They pair perfectly with a cup of chai tea, coffee, or hot chocolate!
I make these cookies all-year for potlucks, parties, and other events. Sometimes I make them just for us – I just pop them in the freezer and thaw a few at a time. It keeps us from eating the whole batch in a day!
They are definitely the best oatmeal raisin cookies I’ve ever made, and everyone always asks me for the recipe.
Softened unsalted butter – you definitely want it softened, so don’t substitute melted butter. The softened butter is key to getting the right cookie texture.
Brown sugar and granulated sugar – using both helps create a soft and chewy cookie (from the brown sugar) with lightly crispy edges and tops (from the white sugar).
Old-fashioned oats – make sure you get the old-fashioned kind and not quick-cooking oats. They’re not the same thing.
All-purpose flour – be sure to measure the flour accurately! That will ensure you don’t end up with too much or too little. I like to lightly spoon the flour into the cup and then level it off.
Spices and seasoning – vanilla, cinnamon, and salt give them the best flavor!
All the rest – eggs, baking soda, and, of course, raisins!
How to Make the Cookies
Cream: In a large mixing bowl, cream the butter with the brown and white sugars until light and fluffy. This usually takes about three minutes.
Mix: Add the eggs one at a time and beat well between each one. Adding them one at a time will ensure they are fully mixed into the butter.
Stir: Add the vanilla, flour, baking soda, salt, and cinnamon. Once combined, fold in the oatmeal and raisins.
Scoop: I like to use a 2-inch cookie scoop to form the dough balls. Place them on a prepared baking sheet.
Bake! Place the baking sheet in the oven and bake the cookies for eight to ten minutes at 375°F. Cool the cookies on the sheet for a few minutes before transferring them to a wire rack.
If your raisins have hardened, you can soak them in some warm water before adding them to the dough. Let them sit until they plump up, and then thoroughly drain them before mixing them into the cookie dough.
Don’t like raisins? No problem! Try my oatmeal cookies instead.
For the best soft and chewy cookies, be careful to not overmix the flour. Mix just until the flour is absorbed and the dough is mixed.
When you make these for the first time, be sure to keep an eye on them in the oven. Every oven is different, and they may bake faster or slower. You know when these cookies are done when the edges are golden brown.
I love that this is a no-chill cookie recipe, but you can make the dough up to a day in advance and bake the cookies later. You may need to add a minute or two to the baking time if the cookie dough balls are cold when they go in the oven.
Store your cookies in an airtight container, and they will keep for several days at room temperature. Or you can freeze the baked cookies. Allow them to cool completely, and then freeze them in a freezer-safe container for up to a month.
Have you checked your pantry to see if you have the ingredients? You are going to want to make a batch of these oatmeal raisin cookies this week! Just be careful, because once you try them, you’ll want to have them on hand all the time – they’re that good!
More Ways to Bake with Oatmeal!
- Ooey-gooey Caramel Oatmeal Bars are a quick and easy dessert that has lots of chocolate chips!
- Monster Cookies are another favorite no-chill cookie recipe. They are loaded with peanut butter, M&Ms, and chocolate chips!
- Pizza Bars have a soft oatmeal crust and are topped with all kinds of sweet treats! They are great for potlucks and parties.
Try it and love it? Rate it, please! Seriously, though, a five-star rating below will make my day!
If you snap a photo, please be sure to tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!!
- 1 c. salted butter or two sticks, softened
- ¾ c. granulated sugar
- 1 c. lightly packed brown sugar
- 2 eggs
- 2 tsp vanilla extract
- 2 c. all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp cinnamon
- 3 c. old fashioned oats
- 1 c. raisins
- Preheat the oven to 375 degrees F.
- Cream butter, granulated sugar, and brown sugar together until light and fluffy, about 3 minutes.
- Mix in eggs one at a time, beating well after each addition.
- Stir in vanilla. Stir in flour, baking soda, salt, and cinnamon.
- Fold in oats and raisins.
- Roll up 2-inch balls of cookie dough (I used a 2-inch cookie scoop for this step) and place on a parchment lined baking sheet.
- Bake for 8-10 minutes or until the edges are golden brown.
- Let cookies sit on the pan for 2 minutes before moving to a cookie rack.