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Oatmeal Raisin Cookies on a wire cooling rack
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4.85 from 13 votes

Oatmeal Raisin Cookies

Soft, chewy oatmeal cookies with the perfect amount of spice and raisins.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Dessert
Cuisine: American
Servings: 36
Calories: 238kcal
Author: Julie Evink


  • 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.



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.
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 oatmeal raisin 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.


Calories: 238kcal | Carbohydrates: 40g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 23mg | Sodium: 123mg | Potassium: 153mg | Fiber: 3g | Sugar: 12g | Vitamin A: 177IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 2mg