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.

Plate of Oatmeal Raisin Cookies

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.

  1. Cream together sugars and butter and add eggs. Combine dry ingredients in a separate bowl.
  2. Mix wet and dry ingredients together.
  3. Stir in ingredients such as baking chips, nuts, or in this case, raisins.
  4. Drop by spoonful onto baking pan and bake.

Oatmeal Raisin Cookies on a marble board

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!

Oatmeal Raisin Cookies on a cooling rack

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.

Stack of Oatmeal Raisin Cookies

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

Plate of Oatmeal Raisin Cookies
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Oatmeal Raisin Cookies

A soft chewy oatmeal raisin cookie is the perfect snack!
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 36 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

5 from 37 votes

Nutrition Information

Calories: 146 | Carbohydrates: 22g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 22mg | Sodium: 115mg | Potassium: 104mg | Fiber: 1g | Sugar: 8g | Vitamin A: 170IU | Vitamin C: 0.4mg | Calcium: 14mg | Iron: 0.8mg

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

Course Cookies
Cuisine American

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Comments

    1. 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!

  1. 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.5 stars

    1. 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!

  2. 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.5 stars

  3. Excellent made several times changed to 1cup raisins 1cup chocolate chips and added 1 extra egg this recipe best ever

  4. 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!!5 stars

  5. 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.

  6. 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.

    1. Hi Ruth, fancy molasses is a lighter and sweeter version of molasses that you can get at most grocery stores in the baking aisle.

  7. 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.5 stars

  8. excellent cookies, I didn’t have room melted butter, so I melted in on stove to try, tastes great. 5 thumbs up for this recipe5 stars

      1. 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)

  9. 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.5 stars

  10. 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! haha5 stars