My favorite cookies in the whole wide world are these oatmeal raisin cookies. They're a little chewy in the center and a little crispy at the edges. Each bite is loaded with oats and sweet bursts of raisins.
My grandmother used to bake oatmeal raisin cookies with me from the time I was old enough to stand on a chair and hold a spoon. Making these cookies taught me how to measure, how scrape down the sides of a mixing bowl, and the purest pleasure of all—licking the bowl.
Whoever helped with the cooking got first dibs on the bowl, so guess who was the first to volunteer to help?
Our Favorite Oats
Old-fashioned rolled oats or quick rolled oats are the best to use for oatmeal cookies. We've always used Quaker brand.
Do not use steel-cut oats (they'll be too hard) or instant oats (they'll cook up too mushy).
Butter Vs. Shortening
My grandmother used shortening, not butter, when making her cookies (see her original oatmeal cookie recipe). These days I almost always use butter. Either will do; the shortening cookies I think tend to be a bit chewier.
Storing or Freezing These Cookies
Once cooked, keep the cookies stored in a covered container on the counter. They'll stay fresh for several days.
You can make the dough ahead of time and refrigerate it for up to 2 days (cover tightly with plastic wrap), before scooping and baking. Or, you can scoop out individual cookies onto a baking sheet, freeze them until firm, then transfer them to a storage container or freezer bag and freeze for up to 3 months. Frozen balls of cookie dough can be baked from frozen (no need to thaw), but might need a few extra minutes of baking time.
More Oatmeal Cookies to Love
- Oatmeal Chocolate Chip Cookies
- Cowboy Cookies
- Oatmeal Lace Cookies
- Oatmeal Raisin Chocolate Chip Orange Pecan Cookies
- Oatmeal Almond Butter Breakfast Cookies
Watch This Soft, Chewy Oatmeal Raisin Cookies Recipe
Rolled Vs. Quick Oats Make Very Different Cookies
While both rolled oats and quick oats work well in this recipe, they do produce different results.
- Rolled oats yield chewier, flatter cookies. We recommend chilling the dough for a couple of hours (or up to 2 days, covered) before baking to keep the cookies from spreading too much. Avoid organic, rustic brands that produce extra-thick rolled oats. We like Quaker.
- Quick oats produce thicker, taller cookies. There's no need to chill the dough before baking. If you do, you may need to add a minute or so to the bake time.
Oatmeal Raisin Cookies
By the way, if you make the cookies extra-large, they will be chewier, just cook them longer (20 minutes instead of 10).
Do not overbake these cookies! The edges should be brown, but the rest of the cookie should be very light in color.
If you use salted butter, omit the salt called for in this recipe.
You can adjust the sweetness slightly by using between 1/2 cup and 2/3 cup white sugar (in addition to the brown sugar).
1 cup (2 sticks) unsalted butter, softened, OR 1 cup shortening
1 cup brown sugar (light or dark), packed
1/2 cup plus 2 tablespoons (10 tablespoons) granulated sugar
2 large eggs
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1 1/2 cups raisins
1/2 cup chopped walnuts, optional
3 cups rolled oats (old-fashioned or quick; do NOT use instant)
Preheat the oven and prep the cookie sheets:
Preheat the oven to 350°F. Grease 2 large cookie sheets or line with Silpat or parchment paper.
Combine the butter, sugar, and eggs:
In a large mixing bowl, beat the butter until creamy. Add the brown sugar and white sugar and beat until fluffy, about 3 minutes. Beat in the eggs one at a time. Add the vanilla extract.
Add the dry ingredients:
Mix the flour, salt, baking soda, cinnamon, and nutmeg together in medium bowl. Stir the dry ingredients into the butter-sugar mixture. Stir in the raisins and nuts. Stir in the oats.
If you’re using rolled oats, we recommend chilling the dough for 2 hours (or up to 2 days) before scooping and baking.
Scoop out the dough:
Spoon out the dough by large tablespoonfuls onto the prepared cookie sheets, leaving at least 2 inches between each cookie.
Bake the cookies:
Bake until the edges of the cookies turn golden brown, about 10 to 12 minutes. If baking 2 cookie sheets at once, swap their positions on the racks mid-bake.
Note that the cookies will seem underdone and lightly colored everywhere but the edges. That's okay, they will firm up as they cool.
Repeat with the remaining cookie dough.
Cool, transfer, and store:
Cool 1 minute on the cookie sheets. Then carefully remove them, using a metal spatula, to a wire rack. Cool completely. They will be quite soft until completely cooled. Store tightly covered at room temperature for up to 5 days.
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||6%|
|Saturated Fat 3g||13%|
|Total Carbohydrate 13g||5%|
|Dietary Fiber 1g||3%|
|Total Sugars 6g|
|Vitamin C 0mg||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|