Crispy on the outside, soft and chewy on the inside, these are the BEST Oatmeal Raisin Cookies ever. A simple recipe I’ve been making for years, this is one cookie you won’t be able to get enough of.

Two oatmeal raisin cookies on a white plate with more cookies in a basket in the background.

Oatmeal Raisin Cookies

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Oatmeal Raisin Cookies are under appreciated in my opinion. This is the cookie that everyone overlooks….even me. If given the choice between chocolate chip or oatmeal raisin, it will be chocolate chip every time.

But if I have both side by side, the oatmeal raisin always wins hands down! Nevertheless, I always default back to my old ways and make the mistake of choosing the chocolate chip cookie or a cinnamon spiked snickerdoodle. 

I’m not alone on this one either, I’ve seen trays of cookies where the only thing left were oatmeal raisin and a few  scattered crumbs….maybe a couple lonely chocolate chips.

I promise you….once you try these chewy Oatmeal Raisin Cookies you may be a convert, too.

Oatmeal raisin cookies stacked on a white plate.

Ingredients for Oatmeal Raisin Cookies

I’m willing to be you have everything you need in your pantry right now to make these soft and chewy oatmeal raisin cookies.

  • Unsalted butter – You’ll want your butter room temperature so it blends well with the sugar. I have used salted butter for this recipe before, just add 1/2 the amount of salt called for in the recipe.
  • Light Brown Sugar – This is my go-to for lighter flavor but you can use dark brown sugar for added richness.
  • Granulated Sugar – Again, I like to use white sugar in combination with the light brown sugar but you can substitute it with all brown sugar if you prefer. Your cookies will be darker in color.
  • Large Eggs – Eggs help bind everything together, be sure they’re room temperature.
  • Vanilla Extract
  • All Purpose Flour – Though these are oat cookies, flour is needed to maintain the structure of the cookie.
  • Baking Powder
  • Cinnamon
  • Kosher Salt
  • Old Fashioned Rolled Oats
oatmeal raisin cookie on a white plate with a bite taken out of it.

How To Make Oatmeal Raisin Cookies

The Best Oatmeal Raisin Cookies are not healthy….we can pretend they are because they do have oatmeal and oatmeal is healthy and raisins are grapes…which is a fruit and butter is dairy and flour is grain…so, yeah, let’s say they’re healthy. And they’re so incredibly addictive, I dare you to eat just one.

  1. Beat the butter and sugars together until light and fluffy.
  2. Add the eggs, one at a time, and then stir in the vanilla.
  3. Whisk the flour, baking powder, cinnamon and salt.
  4. Add the dry ingredients to the wet ingredients and blend.
  5. Add the oats and raisins, stir just to combine.
  6. Place 2 tablespoon spoonfuls of dough on a baking sheet and bake for 15-17 minutes.
  7. Cool completely before serving.

My favorite hand mixer by KitchenAid has been in my kitchen for over 20 years. So handy for making frosting, mashed potatoes, fluffy dips and shredding chicken. And isn’t this color divine. Comes in a variety of fun color ways.

Oatmeal raisin cookies arranged in a basket lined with a white linen.

How To Store Them

You can store your oatmeal raisin cookies in an airtight container at room temperature for up to 5 days. You can also freeze your cookies in a freezer bag for up to 2 months.

If you’re going to make an Oatmeal Raisin Cookie….make it the BEST Oatmeal Raisin Cookies. And if you really want something healthy to snack on….these Oatmeal Raisin Bites are a very close second in my book.

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Oatmeal raisin cookies stacked on a white plate.

Get the Recipe: Oatmeal Raisin Cookie Recipe

Crispy on the outside, soft and chewy on the inside….the BEST Oatmeal Raisin Cookie recipe and the only one you’ll ever need.
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  • 1 cup unsalted butter, at room temperature
  • 1 cup light brown sugar, lightly packed
  • 1 cup granulated sugar
  • 2 large eggs, at room temperature
  • 2 1/2 teaspoons pure vanilla extract
  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon kosher salt
  • 2 1/2 cups old fashion oatmeal, rolled oats
  • 2 cups raisins


  • 1 hand mixer or stand mixer
  • 1 baking sheet
  • 1 cookie scoop optional


  • Preheat oven to 350 degrees and line two baking sheets with parchment.
  • In the bowl of an electric mixer, beat the butter until light and fluffy. Add the brown sugar and granulated sugar, continue beating until fluffy.
  • Turn the mixer to low and stir in the eggs, one at a time, until incorporated thoroughly. Add the vanilla and stir.
  • In a medium bowl, sift together the flour, baking powder, cinnamon and salt. Gradually add the dry ingredients to the mixer bowl and stir to combine. Stir in the oats and raisins.
  • Using a cookie scoop or tablespoon, place 2 inch mounds of dough on the prepared baking sheets leaving a couple inches in between because they will spread.
  • Bake in a 350 degree oven for 15 – 17 minutes or until golden brown. Cool for a couple minutes on the baking sheet and then transfer to a wire rack to cool completely.
  • Store in an airtight container.


Oatmeal Raisin Cookie dough can be made up do 24 hours in advance and stored in the refrigerator covered with plastic wrap.
To make puffier, more cake like cookies, replace the baking soda with 1 1/2 tablespoons baking powder and proceed as instructed.
Serving: 1g, Calories: 159kcal, Carbohydrates: 26g, Protein: 2g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 23mg, Sodium: 73mg, Potassium: 117mg, Fiber: 1g, Sugar: 12g, Vitamin A: 171IU, Vitamin C: 0.4mg, Calcium: 19mg, Iron: 1mg