If you’re searching for a comforting, chewy treat that feels like a warm hug in cookie form, this Oatmeal Raisin Cookies Recipe is exactly what you need. Packed with hearty rolled oats and sweet, plump raisins, these cookies strike the perfect balance between wholesome texture and indulgent flavor. Whether you’re baking for a cozy afternoon snack or to surprise loved ones, this recipe delivers golden-baked goodness that’s wonderfully satisfying with every single bite.
Ingredients You’ll Need
These ingredients are simple pantry staples, yet each one is crucial in creating the perfect Oatmeal Raisin Cookies Recipe. From the fluffy butter to the fragrant spices, they all blend together to give the cookies their irresistible flavor, texture, and warm color.
- 2 cups all-purpose flour: Provides structure and the base for the cookie dough.
- 1 teaspoon baking powder: Helps the cookies rise slightly for a tender bite.
- 1 teaspoon salt: Balances sweetness and enhances flavors.
- 3/4 teaspoon cinnamon: Adds a cozy, aromatic warmth.
- 1/4 teaspoon nutmeg: Brings subtle spicy undertones to elevate the taste.
- 1 1/2 cups (3 sticks) butter, softened: Creates a rich, creamy texture and golden color.
- 1 cup granulated sugar: Adds sweetness and contributes to a slight crisp edge.
- 1 cup brown sugar (packed): Brings moisture and a deep caramel flavor.
- 2 eggs: Bind ingredients together and enrich the dough.
- 1 teaspoon vanilla extract: Enhances all the flavors with its sweet aroma.
- 3 cups old fashioned rolled oats: Provides that iconic chewy texture and wholesome bite.
- 1 1/2 cups raisins: Infuses natural sweetness and bursts of fruity flavor in every mouthful.
How to Make Oatmeal Raisin Cookies Recipe
Step 1: Preheat the Oven and Prepare Your Baking Sheets
Start by heating your oven to 375 degrees Fahrenheit. While it warms up, line your baking sheets with parchment paper. This step ensures the cookies bake evenly and don’t stick, letting you effortlessly lift them off once they’re perfect.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. Combining these dry ingredients first ensures even distribution of the leavening agents and aromatic spices, which gives your oatmeal raisin cookies their characteristic warm, spiced profile.
Step 3: Cream Butter and Sugars
Grab a large bowl and an electric mixer, then beat the softened butter with both granulated and brown sugars on high speed. Aim for about 3-4 minutes until the mixture is light and fluffy. This process is key to building the cookie’s texture—it traps air that helps lighten the dense oats and raisins you’re about to fold in.
Step 4: Add Eggs and Vanilla
Next, add the vanilla extract and eggs to your fluffy butter-sugar blend and beat well. These ingredients bring moisture and richness, balancing the chewiness of oats and sweetness of raisins with silky smoothness.
Step 5: Incorporate Dry Ingredients, Oats, and Raisins
Turn your mixer to low and gradually add the flour mixture to the wet ingredients. Once almost combined, gently fold in the rolled oats and raisins. This step requires a delicate touch to maintain the chewy texture and to distribute those juicy raisins evenly throughout your cookie dough.
Step 6: Scoop and Bake
Using a cookie scoop, portion about 1 1/2-inch dough balls and space them about two inches apart on your lined sheets. Bake for 12 to 14 minutes or until you see the edges turn slightly golden. Let them rest on the pan for 5 minutes after baking before transferring to a wire rack to cool completely. The resting period helps them set perfectly without crumbling.
How to Serve Oatmeal Raisin Cookies Recipe
Garnishes
While these cookies are delicious all on their own, a light dusting of powdered sugar can add a snowy finish that looks beautiful and adds a subtle sweetness. For a fun twist, consider rolling the cookie edges in a little cinnamon sugar before baking to boost that spiced aroma.
Side Dishes
Oatmeal Raisin Cookies pair wonderfully with a tall glass of cold milk or a steaming cup of chai tea, which complements the cinnamon and nutmeg perfectly. For a grown-up treat, try serving with a dollop of whipped cream or a scoop of vanilla bean ice cream for dessert style indulgence.
Creative Ways to Present
Turn these cookies into charming little gifts by stacking them neatly and wrapping with a rustic twine and a sprig of dried lavender or cinnamon stick. They also make fantastic sandwich cookies if you add a layer of cream cheese frosting or nut butter in between two cookies. Presentation with a personal touch makes sharing even sweeter.
Make Ahead and Storage
Storing Leftovers
Once cooled, store your oatmeal raisin cookies in an airtight container at room temperature. They’ll stay soft and chewy for up to 5 days, making them perfect if you want to bake a batch in advance and enjoy fresh cookies anytime during the week.
Freezing
If you want to prep ahead, the cookie dough freezes beautifully. Scoop the portioned dough balls onto a tray, freeze until firm, then transfer to a freezer-safe bag. When ready to bake, simply place frozen dough balls on your baking sheet and add a couple extra minutes to the baking time. This method keeps your cookies fresh and ready to go for those last-minute cravings.
Reheating
To bring out that just-baked softness, warm cookies in a microwave for 10-15 seconds or pop them in a preheated oven at 300 degrees Fahrenheit for about 5 minutes. This little trick refreshes the texture and aroma, making each bite taste like it just came out of the oven.
FAQs
Can I substitute the raisins with other dried fruit?
Absolutely! Dried cranberries, chopped dates, or cherries make fantastic alternatives and add their own unique flavor profiles to your oatmeal raisin cookies. Just be mindful of sweetness and texture differences.
Why should I use old fashioned rolled oats instead of quick oats?
Old fashioned rolled oats provide a chewier texture and hold their shape better during baking. Quick oats tend to make cookies softer and denser, which changes the classic oatmeal cookie feel.
Can I use margarine or oil instead of butter?
Butter is preferred because it enhances flavor and texture, but in a pinch, margarine can work. Oil is not recommended as it changes the structure and can make cookies greasy.
How do I prevent my cookies from spreading too much?
Make sure your butter is softened but not melted and avoid over-mixing the dough. Chilling the dough for 30 minutes before baking can help your cookies keep their shape beautifully.
Are these cookies gluten-free?
This recipe uses all-purpose flour, so it is not gluten-free as is. However, swapping in a gluten-free flour blend made for baking might work, though the texture may vary slightly.
Final Thoughts
There’s something truly comforting about homemade oatmeal raisin cookies, and this Oatmeal Raisin Cookies Recipe shows you how to make them with simplicity and love. Whether you bake them for yourself or to share, these cookies promise warm flavors, chewy textures, and a smile with every bite. Go ahead, gather your ingredients, and enjoy the sweet satisfaction of baking these timeless favorites right at home.
Print
Oatmeal Raisin Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 48 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Classic oatmeal raisin cookies that are soft and chewy with a perfect balance of cinnamon and nutmeg spices. These cookies feature a generous amount of rolled oats and sweet raisins, baked to a golden perfection for a delightful treat.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Wet Ingredients
- 1 1/2 cups (3 sticks) butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar (packed)
- 2 eggs
- 1 teaspoon vanilla extract
Additional Ingredients
- 3 cups old fashioned rolled oats (not quick oats)
- 1 1/2 cups raisins
Instructions
- Preheat: Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper and set aside to ensure the cookies bake evenly and don’t stick.
- Mix Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking powder, salt, cinnamon, and nutmeg to combine the dry components and evenly distribute the spices.
- Cream Butter and Sugars: In a large bowl, using an electric mixer on high speed, cream the softened butter with granulated and brown sugars until the mixture is light and fluffy, approximately 3 to 4 minutes. This ensures a tender cookie texture.
- Add Eggs and Vanilla: Beat in the eggs and vanilla extract until fully incorporated, which adds moisture and flavor to the dough.
- Add Dry Mixture: Reduce mixer speed to low and gradually add the flour mixture to the wet ingredients, mixing gently to avoid overworking the dough.
- Fold in Oats and Raisins: Using a spatula or wooden spoon, fold in the rolled oats and raisins until they are evenly distributed throughout the dough.
- Shape Cookies: Use a cookie scoop to form 1 1/2-inch dough balls. Place them about 2 inches apart on the prepared baking sheets to allow for spreading while baking.
- Bake: Bake the cookies in the preheated oven for 12 to 14 minutes, or until the edges are lightly golden. This ensures a chewy center with crisp edges.
- Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire cooling rack to cool completely. This helps them set properly and prevents breaking.
Notes
- Using old fashioned rolled oats instead of quick oats gives the cookies a chewier texture.
- Ensure butter is softened to room temperature for easier creaming and better texture.
- Pack brown sugar firmly for accurate measurement and optimal moisture.
- Do not overmix after adding flour to keep cookies tender rather than tough.
- Spacing dough balls at least 2 inches apart prevents cookies from merging during baking.
- Cooling cookies on the sheet allows them to firm up slightly before handling, reducing breakage.
