These delicious homemade Oatmeal Raisin Cookies have the perfect soft and chewy texture. They are filled with sweet raisins, old fashioned oats and whole wheat flour which really sets these cookies apart from others.
This post was originally posted on 4/28/2020 and updated on 6/9/2022.
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We love cookies in this house and we love them all! This is a classic cookie recipe and are the best oatmeal raisin cookies! It's another delicious treat to add to your collection and the only oatmeal raisin cookie recipe you'll need!
Oatmeal Raisin Cookies Ingredients
- Salted Butter
- Light Brown Sugar
- Pure Vanilla Extract
- Baking Soda
- Whole Wheat Flour
- Old Fashioned Oats
- Regular Black Raisins
- Salted Butter: Feel free to use unsalted butter and add a ½ teaspoon of salt to the cookie dough.
- Light Brown Sugar: you can also use dark brown sugar with this recipe. Do NOT substitute with white sugar, the texture of the cookie will not be right.
- Pure Vanilla Extract: I always recommend pure extracts as their flavor is always best. Imitation extracts leave a unpleasant after taste.
- Whole Wheat Flour: You can substitute unbleached all purpose flour if you prefer. However, if you have never tried oatmeal raisin cookies with whole wheat flour I suggest trying it first. You will be amazed by the extra little flavor the whole flour gives to the cookies.
- Old Fashioned Oats: I don't recommend using quick oats or instant oats for these cookies. However, if you do use them know that the cookies will turn out more crisp with a much less chewy texture.
- Black Raisins: I prefer to use the good ole black raisins for these cookies, but you could also use golden raisins, red raisins or green raisins.
How to Make Easy Oatmeal Raisin Cookies
- In a stand mixer fitted with the paddle attachment or in large bowl with a hand mixer, cream together the butter and brown sugar on medium speed until fluffy.
- Beat in the eggs one at a time, beating well after each egg. Then add in the pure vanilla extract and beat well.
- Next, add the dry ingredients: cinnamon, baking soda, whole wheat flour and rolled oats. Mix on low speed until just combined.
- Then stir in the raisins by hand.
- Using a medium cookie scoop or a heaping rounded tablespoon, drop cookies 2 inches apart on prepared baking sheet.
- Bake cookies for 13-15 minutes just until the edges have turned golden brown and the center no longer looks wet and glossy. Let cookies cool on pan for 2-3 minutes then remove to a wire cooling rack to cool completely.
These cookies turn out soft and chewy on the inside with just a slight crisp edge. They are plump full of sweet raisins, have just a hint of cinnamon and a slight nutty flavor from the whole wheat flour. Seriously so good!
How to Store Chewy Oatmeal Raisin Cookies
Storing: Store these cookies in an air tight container. Keep them in a cool dry place and they'll last a few weeks. If you notice the cookies starting to get a little dry and hard, add a piece of bread to the container with the cookies. It will add moisture back into the cookies.
Freezing: These cookies freeze well! Place the baked and cooled cookies in a freezer safe air tight container in single layers, between pieces of wax paper. Label, date and freeze. Cookies will last 3-4 months in the freezer.
Thawing: When you are ready to enjoy the cookies, simply let them thaw at room temperature for at least 30 minutes.
How to Freeze Oatmeal Raisin Cookie Dough
Freezing Cookie Dough: To freeze the oatmeal raisin cookie dough: place cookie dough scoops on a parchment lined sheet pan. Then freeze the dough for at least an hour or two. Once frozen, place the frozen dough balls in a freezer safe air tight container or zip top bag. I like to freeze them between layers of wax paper. Label, date and keep frozen until ready to use.
Baking Frozen Cookie Dough: To bake the frozen cookie dough, place dough scoops on parchment lined cookie sheets 2 inches apart. Then bake frozen dough at 350°F for 14-16 minutes or until edges are just starting to turn golden brown and the centers no longer look wet. Cook time will vary on how cold your cookies are when placed in the oven. Cool cookies on pan for 2 minutes and then remove to wire rack to cool completely.
Oatmeal Raisin Cookies are one on my dad's favorite cookies. This oatmeal raisin cookies recipe is a great recipe to have on hand for all your family get togethers, I know from experience! If you have someone who loves oatmeal raisin cookies, these cookies are a must try!
Tips for Chewy Oatmeal Raisin Cookies
- Make sure your brown sugar is tightly packed. This is what contributes the most to create chewy cookies.
- Always fluff your flour and then spoon and level it to measure. Doing this will prevent you from adding too much flour to your recipe and ultimately making the cookies too dry.
- Use a cookie scoop to get the same size cookies, that way they will all cook evenly. I like to use the Pampered Chef medium size scoop which is equal to about 2 tablespoons.
- If using cookie sheets more than once during baking, make sure the cookie sheet is completely cooled before adding scoops of cookie dough on it.
- For best results don't over bake the cookies. Over baking will cause the cookies to be more crisp and hard. The centers should look set and not glossy, and the bottoms and edges should be just golden brown.
More Delicious Oatmeal Cookie Recipes:
- Monster Cookies
- Coconut Oatmeal Cookies
- Oatmeal Scotchies
- Cowboy Cookies
- Homemade Oatmeal Cream Pies
- Chocolate Chip Breakfast Cookies
- No Bake Chocolate Raisin Cookies
Oatmeal Raisin Cookies
- Preheat oven to 350°F and line two baking sheets with parchment paper or silicone mats.
- In a stand mixer, or using a hand beater, cream together the butter and brown sugar until light and fluffy.
- Add eggs one at a time, beating well after each egg.
- Then beat in vanilla extract.
- Add cinnamon, baking soda, whole wheat flour and rolled oats. Mix until just combined.
- Stir in raisins.
- Using a medium cookie scoop or a heaping rounded tablespoon, scoop cookie dough and place 2 inches apart on prepared baking sheet.
- Bake for 13-15 minutes just until edges are golden brown.
- Let cookies cool on pan for 2-3 minutes. Remove from pan to wire rack to cool completely.