crisp oatmeal raisin cookies

crisp cookies
5 from 37 votes↑ Click stars to rate now!
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Crisp Oatmeal Raisin Cookies

Crisp Oatmeal Raisin Cookies are a family favorite!
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings 24 cookies
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  • ¾ pound butter room temperature
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 3 cups rolled oats (not instant)
  • 1 ½ cups flour
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • 2 ½ teaspoons baking soda
  • 1 ½ cups raisins


  • Preheat oven to 350°F.
  • Cream together butter, brown sugar and granulated sugar until fluffy
  • Cream in egg and vanilla.
  • In a medium bowl mix together all remaining ingredients except the raisins.
  • With the mixer on, add the oat mixture to the butter mixture until combined.
  • Stir in the raisins.
  • Drop tablespoonfuls onto baking sheets.
  • Bake 8 to 10 minutes or until the edges are lightly browned.
5 from 37 votes

Nutrition Information

Calories: 266 | Carbohydrates: 37g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 272mg | Potassium: 139mg | Fiber: 2g | Sugar: 17g | Vitamin A: 364IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert
Cuisine American



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Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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5 from 37 votes (29 ratings without comment)

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    1. Hi Z, to see the reviews you just need to scroll to the bottom :) I hope this helps!

  1. I just threw out every other oatmeal raisin cookie recipe that I have! I cooked one batch for 13 minutes and that worked good for my oven and altitude. Didn’t change one other thing! Thanks!5 stars

  2. MAKE THE COOKIES!! I followed this recipe to the T & the cookies are pure perfection! Golden brown & just the right amount of crisp. I had no issues with the batter. Rolled batter into 1” balls and baked 8 on cookie sheet at a time. This made 48 cookies. I do live in an RV and increased cooking time to 13 minutes for my RV oven. Just delicious!5 stars

  3. I also find that the dough and resulting cookies are crumbly. I let them cool longer on the pan before moving them to a rack. Sometimes I add toasted pecans and/or chocolate chips. The cookies are absolutely delicious and have become my family’s new favorite cookie. The crisp, chewiness and fantastic molasses-like flavor make an unbeatable combo.5 stars

  4. Ok. I made these last night. I want to tell you. I dislike oatmeal raisin cookies. I can even say I hate oatmeal raisin cookies. I don’t like raisins. The only way I will eat them is chocolate covered and that’s if no other chocolate is available. The only way I will eat oatmeal is plain, hot, no milk & lots of salt, yes salt! I had some choice words while making these for my wonderful husband also. These were sooo difficult to get the kitchen aid mixer to wake up and stir that oatmeal! Ha ha. She was not likin it. Neither was I. Then I had to actually stir by hand the raisins, now that was ❤️ love. Because I also had to add walnuts because my significant other loves them nuts.
    Ok so I baked them.
    The first batch, ran together. I was not happy. My husband on the other hand, was eating the crumbs, and begging me NOT to throw them out saying they were the best tasting oatmeal raisin cookies he ever tasted! The second batch was better as I did not put them so close together and cooked them a little longer. The third batch I burned (so I thought) my husband said they were perfect! Go figure. The last batch, I finally got the hang of it and I think they came out perfect. I actually ate one. Ya know what? It was DELISH! I could not taste the oatmeal nor the raisins. But, next time the hubby will have to help. You are the best Holly, my husband said so. ❤️5 stars

    1. Thank you so much for sharing Patricia! So awesome that you tried them and enjoyed the cookies so much!

  5. These are Awesome but, I do have some questions. Did any one else find the dough crumbly?
    I was out of butter so I used organic cold pressed coconut oil cold pressed it was solidified but soft enough to resemble butter.. I needed to add some water or milk to keep it from falling apart.
    They are crispy & amazing though.
    I will make them again.5 stars

    1. I’ve only made this as written but changing the butter for coconut oil can change the consistency of the dough significantly. I’m glad they tasted great!

    2. I am not surprised your recipe came out crumbly. The recipe clearly stated to use butter. I plan to try this recipe as written tonight and I will let you know if I have the same problem as you encountered. However, I read further and Diane Cooper followed the recipe exactly and did not have any problems. Another person made these and they came out great sans just at the end they had some dough left that was a little crumbly. They used it to make granola. My question to you though, is will you make these again with coconut oil. How much water or milk did you add? Write again and let (me) us know. I do cook a lot with coconut oil, I like it and I’m curious. But I don’t know if I want to try and change this persons recipe since it seems to work and not be crumbly. It is also her blog that she took so much time and energy to write. Thank you.

  6. I have not tried this recipe yet but am looking forward to trying it. I have a couple of questions. Are these cookies crispy? I want to make some oatmeal raisin cookies for my friend but she likes them criapy/crunchy and ia not a fan of soft cookies (which is opposite to me). Also what kind of raisins do l use as l have never baked with them before. Thank you.

    1. Hi Teri, these do turn out to be crisper than softer, so hopefully, that is what she enjoys! As for the raisins, any raisins will work. I love black raisins in this recipe or a combination of black and golden raisins for a change in flavor. You can also sub out some of the raisins for an equal quantity of dried cranberries for a fun twist!

      1. Thank you so much for your reply. I will let you know how they turn out!!

  7. Delicious!! My daughter has never liked oatmeal raisin cookies bc they are squishy- she is hooked! Also- I had some drier dough that wouldn’t stick together, so I baked it as a granola type topping for yogurt! Amazing! Thank you!!5 stars

    1. I made these for the first time following your recipe exactly! So good! I, too, found a little crumblyness with the dough, but just kind of flattened the dough a little onto my spoon and mine needed to bake 13 minutes for browning. These are very tasty and going to be a favorite in our household! Your recipes are always winners!!!!! Thank you!5 stars

  8. The recipe calls for 3/4 POUND of butter. Is that amount correct? I always read ingredients before starting to cook/bake to make sure I have everything needed. But the butter amount seems like to much to me.
    Thank you.

  9. My husband loves oatmeal raisin cookies and I have made them for him many times, and he always said they were good, but I was never convinced he really liked them. Well, I stumbled across your recipe a couple of weeks ago, and I made these immediately. He adored them! I even liked them and I am usually not a fan of oatmeal raisin cookies. I will make these from now on, they are amazing! Thank you!