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 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
Cookies are generally made the same way, no matter if it’s Funfetti Cookies, or our favorite Chocolate Crinkle 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.
While oats are often enjoyed for breakfast in a bowl, in Banana Breakfast Cookies or as Blueberry Baked Oatmeal they make a perfect addition to this oatmeal cookie recipe!
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
Ingredients
- 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
Instructions
- 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
Video
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Cookies
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Instead of quick oats would old fashioned work? Maybe a little chewier but otherwise ok?? Thank you.
Hi Annette, we have only prepared this recipe with quick oats. If you do attempt it with old-fashioned oats we would love to hear how they turn out!
Love this oatmeal/raisin cookie recipe as well as all your recipes. Most of the recipes on my computer are from your web site as I find all your recipes both sweet & savory to be excellent. Keep up the good work.
Thank you very much Carol! So happy to hear that!
I need to make these sugar free do u know what adjustments I would make ? Thanks in advance
Hi Renee, I have never tried making this recipe sugar-free but would love to hear if you make these cookies with a sugar substitute and how it turns out!
Holly I have used your recipes regularly to make almost everything homemade for my family. All of the recipes I have tried came out delicious and I have gained some new knowledge of spices and seasonings and cooking methods. Thank you for being there for us.
I had to submit 3X to post it so hopefully it didn’t post 3X.
So happy to hear you are enjoying our recipes, Cheryl. Glad we could join you in the kitchen.
Excellent made several times changed to 1cup raisins 1cup chocolate chips and added 1 extra egg this recipe best ever
I used cranberries and the taste was excellent. I did have to add a little more flour because of my changes but I will definitely recommend these cookies!!
Great recipe…even added ground cloves!
First time to make this recipe, even with a Few issues(on my part). Instead of reaching for molasses I inadvertently grabbed dark Karo syrup (dah!)……also my oven Temperature is not consistent. But, guess what…. they are chewy, I am sure every
Cookie will be eaten.
Glad they still worked out for you Rose!
This look good!
Made these cookies. I also added dates and left-over dried fruit. They do keep well in the freezer. So good and chewy. Thank you for your great recipies.
everything looks so good can’t make up my mind as to what recipe to make first.
Thanks so much Linda! You made my day!
Love these recipes—delicious and easy
Thanks Nancy!
Want to make the Oatmeal Raisin Cookies. What do you mean by fancy molasses. Not familiar with that.
Hi Ruth, fancy molasses is a lighter and sweeter version of molasses that you can get at most grocery stores in the baking aisle.
Okay what Brand Are You Using For The Fancy Molasses ??
Any brand should work just fine.
Made these for my daughters family and they were a huge hit! So moist and flavorful. I will be making these again today for my mom who has a bit of a sweet tooth. But I will do half with cranraisins and the other half with nuts and chocolate chips. I’m sure that these will be just as delicious.
I am so glad that your family enjoyed this recipe Tina!
These are the best oatmeal cookies I’ve ever tasted!!!!!!
Thank you Kimberly! I am so glad you enjoyed the cookies!
excellent cookies, I didn’t have room melted butter, so I melted in on stove to try, tastes great. 5 thumbs up for this recipe
I am so glad you loved them Susan!
I didn’t have molasses, so I used honey instend. They turned out great.
I will make again! Thanks
That sounds great Jen!
Taste very good, although my cookies are thin and crispy. Not sure what went wrong ☺️
Usually a cookie turns out flat from under measuring flour. My guess is not enough flour. Also Baking Soda helps spread a cookie. S=Spread(Soda). Baking Powder helps baked goods rise. P=Poof(powder)
As I eat one of these warm soft cookies writing this review; I can honestly say these are so very Good!! What drives me nuts, are the reviews that say ” oh this looks good, I’ll have to try it”, but they never review on the taste! I 100% give these a 5 star review. The molasses gives these a moist, soft finish (not gooey) and oh so yummy. I did have to change the flour; as I am Gluten free – Using a Home made Blend made from King Aurthur’s Website, and worried they would bake spread out and flat like most GF cookies do, but these babies held their shape and look and taste like a real cookie should! I’ve made Quaker oatmeal cookies since I was a kid and this recipe is replacing it. Thanks for posting. they were perfect for the cold weather and a sweet treat.
Thank you for sharing Eileen! I’m so glad to hear you love the cookies!
I think I will try these using Craisins instead of raisins.
Yummy idea! Let us know how it goes!
With raisin cookies for some reason I enjoy mixing in almonds! Not sure how that started for me but it’s really the only way I can eat them. Otherwise I immediately go with chocolate! haha
Yum, love the idea of adding the nutty flavor of almonds!