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Best Oatmeal Raisin Cookies stacked on parchment paper

Best Oatmeal Raisin Cookies

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Get ready for the BEST Oatmeal Raisin Cookies! Homemade oatmeal raisin cookies are a classic, and these have the most perfect texture with a slight crisp exterior and a soft, thick, and chewy center. This oatmeal raisin cookie recipe is easy to make and loaded with chewy raisins and delicious, warm cinnamon flavor. Believe me when I say, they are absolutely incredible and from here on out, this is the only oatmeal raisin cookie recipe you'll need!!
Course cookies, Dessert
Cuisine American
Keyword chewy oatmeal cookies, oatmeal raisin cookies, soft oatmeal raisin cookies
Prep Time 45 mins
Cook Time 13 mins
Total Time 58 mins
Servings 30 cookies
Calories 174
Author Kim


  • 1 cup unsalted butter softened to room temperature
  • 1 cup granulated sugar
  • 1 cup dark brown sugar firmly packed
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 3 cups old-fashioned rolled oats
  • 1 1/2 cups raisins


  • Using an electric hand mixer or a stand mixer, cream the softened butter and both sugars together on medium speed until smooth, about 2 minutes. Add the eggs and vanilla; mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl and mix again, as needed. Set aside.
  • In a separate bowl, whisk the flour, baking soda, baking powder, cinnamon, and salt together. Add to the wet ingredients and mix on low until combined. Stir in the oats and raisins on low speed. Chill the dough for 30-60 minutes in the refrigerator.
  • Preheat oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
  • Scoop balls of dough (about 2 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. Bake for 11-13 minutes until golden brown. The centers will not look fully baked, but cookies continue to set after being removed from the oven. Remove from the oven; let cookies sit on baking sheet for 3-5 minutes before transferring to a wire rack to cool completely. Enjoy!


  • Freezing dough. Scoop out balls of cookie dough. Place the cookie dough in a freezer-safe baggie and freeze the cookie dough for up to 3 months.
  • Bake from frozen. Baking from frozen will work just fine. The tops of your cookies may darken a bit more, but they will still be fabulous. Follow all of the cooking instructions, but add a minute or two onto the bake time.
  • Freezing baked cookies. These already-baked cookies freeze very well. Store in a freezer-safe container or baggie and freeze the cookies for up to 3 months.
  • Storing baked cookies. Baked cookies will keep in an airtight container or zip-top baggie at room temperature for about 1 week, but I can’t imagine them lasting that long!


Serving: 1cookie | Calories: 174kcal | Carbohydrates: 26g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 122mg | Potassium: 69mg | Fiber: 1g | Sugar: 14g | Vitamin A: 205IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg