Oatmeal Raisin Cookies are so easy to make and perfect served with a tall cold glass of milk! They’re soft and chewy and loaded with oats, raisins and a hint of cinnamon.
Just like a Chocolate Chip Cookies, these oatmeal raisin cookies freeze perfectly and are a great addition to a lunchbox.
Oatmeal and raisins take main stage in this cookie recipe with just a hint of cinnamon. To top things off, these cookies are the perfect combination of soft and chewy!
How to Make Oatmeal Raisin Cookies
- Cream together sugars and butter and add eggs. Combine dry ingredients in a separate bowl.
- Mix wet and dry ingredients together.
- Stir in ingredients such as baking chips, nuts, or in this case, raisins.
- Drop by spoonful onto baking pan and bake.
How Long to Bake Oatmeal Raisin Cookies
Oatmeal Cookies should bake for about 10 minutes. If baking from frozen (directions for freezing below), you will need to add 2-3 minutes to bake time. For softer cookies, be sure that you do not over bake!
How to Store Oatmeal Raisin Cookies
If you are lucky to have cookies leftover, after the first wave of hungry family hits oatmeal cookies will keep in an airtight container for 2-3 days on your counter or pantry.
Can You Freeze Oatmeal Raisin Cookies?
Baked Oatmeal Raisin Cookies will last in an airtight container in the deep freezer for 4-5 months.
You can freeze these oatmeal raisin cookies before baking too! I actually love doing this because you can have freshly baked cookies in minutes. I suggest dropping by spoonfuls on a parchment lined pan and freeze. Once frozen, transfer to a freezer bag or container.
To bake from frozen, simply take out as many as you need and to allow cookies to sit at room temperature for about a few minutes prior.
These really are the ultimate oatmeal raisin cookies because they’re so soft and chewy. They contain a higher ratio of brown sugar to white sugar, as well as molasses and raisins. Because of this, they are higher in moisture than mosts cookies and will be generally softer and chewier (of course just be sure not to overbake).
More Cookie Recipes You’ll Love
- Pumpkin Chocolate Chip Cookies – Perfect year round!
- Peanut Butter Blossoms
- Peanut Butter Chocolate Chip Cookie Bars
- Cake Mix Cookies – So easy!
- Almond Coconut Macaroons
Oatmeal Raisin Cookies
- 2 ½ cups quick cooking oats
- 1 ½ cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 1 cup butter room temperature
- 1 cup brown sugar packed
- ½ cup granulated sugar
- 2 eggs
- 1 tablespoon fancy molasses
- 2 teaspoons vanilla extract
- 2 cups raisins
- Preheat oven to 350°F. Prepare cookie sheets with parchment paper.
- Combine oats, flour, baking soda, salt and cinnamon in bowl. Set aside.
- Cream together butter, brown sugar and white sugar until fluffy.
- Add eggs, molasses and vanilla. Beat till smooth.
- Gradually add the oats mixture to the creamed mixture. Stir in raisins.
- Drop by 1 ½ tablespoon scoop onto prepared cookie sheets.
- Bake 8-10 minutes or until just lightly browned on the edges.
- Cool for 2 minutes, then transfer cookies to wire rack to cool completel
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)