Best Oatmeal Raisin Cookies

Ingredients in Oatmeal Raisin Cookies

The ingredients are simple, just the classics you’d expect in an oatmeal raisin cookie recipe. What really makes these shine is the perfect balance of each one! Here’s everything you’ll need:

You’ll find the measurements in the recipe card, below.

• Butter. I always use unsalted butter so I can control the salt in a recipe. Make sure it’s softened to room temperature, still slightly cool and easily indented with your finger, so it blends smoothly with the sugars. Plan to take it out of the fridge about an hour before baking.
• Brown sugar + granulated sugar. Sugar does more than just sweeten, it helps give cookies their structure and tenderness. I prefer using more brown sugar than white sugar because it adds rich, caramel-like flavor and extra moisture, making these softer and chewier.
• Eggs. Two eggs will add structure, stability, and richness.
• Vanilla. Do NOT forget the vanilla. And use pure vanilla extract, not imitation. It’s worth it!
• Flour. All-purpose flour is what we’re using to give these cookies a tenderness that you just won’t find when using other types of flour.
• Baking soda + baking powder. To give your cookies the perfect rise and chewy texture.
• Cinnamon. For warm, cozy flavor!
• Salt. A small amount of salt is VERY important to balance the sweetness of baked goods.
• Old-fashioned rolled oats. Oats provide a fabulously chewy texture. Use rolled oats (not quick oats) for best results in this cookie recipe.
• Raisins. The mix of raisins, cinnamon, and oats is absolutely irresistible. But if raisins aren’t your thing, no worries, swap them out for chocolate chips or your favorite mix-in instead.

How to Make Oatmeal Raisin Cookies

Jump down to the recipe card for printable instructions.

Step 1: Cream butter and sugars. In a large bowl, use a stand mixer or a hand mixer and cream the butter with brown and granulated sugar on medium speed until smooth, about 2 minutes.

Step 2: Add eggs and vanilla. Add the eggs and vanilla extract; mix on high until fully combined. Scrape down the sides and bottom of the bowl as needed.

Step 3: Mix the dry ingredients. In a separate medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.

Step 4: Combine the dry and wet ingredients. Turn the mixer to low speed and gradually add the flour mixture to the dough until combined.

Step 5: Stir in the oats and raisins. Scrape down the sides of the mixing bowl as needed and mix in the oats and raisins on low speed until they are evenly combined. At this point, you can chill the dough for about 30 to 60 minutes, so it isn’t so sticky.

Step 6: Scoop dough balls. Use a large spoon or cookie scoop to roll balls of dough. Place the cookie dough balls onto a cookie sheet lined with parchment paper or a silicone baking mat. The cookies, pictured, are about 1.5 tablespoons of dough. This will make approximately 41 medium-sized cookies.

Step 7: Bake. Cookies will need to bake for about 11-13 minutes. Remove the pan from the oven right when edges start looking set and golden. The centers may look slightly undercooked, but they will continue to cook even after they are removed from the oven.

Step 8: Cool and enjoy. Let the cookies cool on the baking sheet for about 5 minutes. Then, transfer them to a wire cooling rack to continue to cool. Serve warm and gooey, or wait until they’ve cooled. My favorite is after a bit of cooling, when the edges are slightly crisp and the centers stay soft and chewy.