Oatmeal Raisin Cookies

These oatmeal raisin cookies are just like Grandma's, except with butter instead of shortening! They're made with old-fashioned oats, brown sugar, and plenty of raisins.

By
Elise Bauer
Elise Bauer
Elise Bauer
Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.
Learn about Simply Recipes' Editorial Process
Updated September 25, 2022
Elise Bauer
Overhead view of Oatmeal Raisin Cookies cooling on a rack.
Ciara Kehoe

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?

Overhead view of Oatmeal Raisin Cookies cooling on a rack.
Ciara Kehoe

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.

Overhead view of Oatmeal Raisin Cookies.
Ciara Kehoe

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.

Overhead view of a plate of Oatmeal Raisin Cookies.
Ciara Kehoe

More Oatmeal Cookies to Love

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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.
From the Editors Of Simply Recipes

Oatmeal Raisin Cookies

Prep Time 20 mins
Cook Time 24 mins
Total Time 44 mins
Servings 48 servings
Yield 4 dozen

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).

Ingredients

  • 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)

Method

  1. 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.

  2. 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.

    Hand mixer making the dough for Oatmeal Raisin Cookies.
    Ciara Kehoe
  3. 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.

    Simple Tip!

    If you’re using rolled oats, we recommend chilling the dough for 2 hours (or up to 2 days) before scooping and baking.

    A metal bowl with the dough for Oatmeal Raisin Cookies inside.
    Ciara Kehoe
  4. Scoop out the dough:

    Spoon out the dough by large tablespoonfuls onto the prepared cookie sheets, leaving at least 2 inches between each cookie.

    Oatmeal Raisin Cookies scooped on a parchment lined baking sheet.
    Ciara Kehoe
  5. 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.

    Side view of baked Oatmeal Raisin Cookies on a parchment lined baking sheet.
    Ciara Kehoe
  6. 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.

    Scooping Oatmeal Raisin Cookies off a baking sheet.
    Ciara Kehoe
Nutrition Facts (per serving)
96 Calories
4g Fat
13g Carbs
2g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 48
Amount per serving
Calories 96
% Daily Value*
Total Fat 4g 6%
Saturated Fat 3g 13%
Cholesterol 18mg 6%
Sodium 55mg 2%
Total Carbohydrate 13g 5%
Dietary Fiber 1g 3%
Total Sugars 6g
Protein 2g
Vitamin C 0mg 1%
Calcium 9mg 1%
Iron 1mg 3%
Potassium 64mg 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.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.