These oatmeal raisin cookies are a soft, chewy hug in dessert form! Based on my mother-in-law’s beloved recipe (with a buttery twist), these cookies are pure comfort in every bite and perfect for the holidays or everyday snacking.
Why We Love Oatmeal Raisin Cookies
- My Mother-In-Law’s Famous Recipe – My mother-in-law used to sell dozens of cookies in her hometown every year at the holidays, and this was one of her top sellers. I’ve adjusted her original recipe to use butter instead of margarine because the flavor is better. She passed away and may very well be mad at me if she knew I was sharing her recipe with the world.
- Always Soft And Chewy – A good oatmeal raisin cookie should always be soft, chewy and a little bit on the chunky side in the middle with plenty of raisins. These are the cookies to make for the holidays, or to come home to when you’ve had a bad day.
- Classic Cookie You’ll Want To Make Over Again – These are the type of cookies that have a place in your kid’s lunchbox, and equally can hang out on any holiday cookie platter. This recipe uses simple ingredients, and I know you’ll love this recipe too.
Ingredients For Oatmeal Raisin Cookies
- flour
- old fashioned oats also known as rolled oats
- baking soda
- salt
- brown sugar
- white sugar
- butter
- milk
- egg – lightly beaten
- vanilla
- raisins – plus extra to top the cookies.
If your raisins are a little on the dry side, try adding them to warm water for 5-10 minutes for a better texture and flavor. Then take the soaked raisins and dry them well on a paper towel before using them to make the dough.
How To Make The Best Oatmeal Raisin Cookies
- Preheat the oven to 350 degrees. Line several baking sheets with parchment paper.
- In a medium sized mixing bowl add flour, oats, baking soda and salt. Mix well until combined, then set the dry ingredients to the side.
- Place butter, brown sugar and white sugar in the base of a large mixing bowl. With an electric mixer combine the butter and sugar until smooth and creamy.
- Add milk, beaten egg, and vanilla to the butter and sugar mixture. With an electric mixer combine until fully mixed. This may feel a little liquidy at this step, but it’s ok because the oats will absorb some of that moisture.
- Pour the dry ingredients and add them to the wet ingredients, combining them with an electric mixer until a dough forms. Scrape the bottom of the bowl to make sure any butter mixture at the bottom is fully combined.
- Place raisins into the dough and mix until just combined.
- Scoop the dough into 1 1/2 tablespoon dough balls (if you have a cookie scoop, this is the middle size cookie scoop) and place on the prepared baking sheets, leaving the cookies at least 2 inches apart, baking these cookies 8 per pan. Add extra raisins to the top of the cookie dough balls.
- Bake the cookies for 11-12 minutes, they will look a little bumpy and will be lightly browned on the outside. Let cool for a few minutes before transferring cookies from the baking pan. Place cookies on a wire rack to cool completely, then enjoy your soft and chewy oatmeal raisin cookies!
Oatmeal Raisin Cookies Variation Ideas
Try Chocolate Chips – Swap chocolate chips for raisins, it makes a delicious treat too! Dark chocolate chips, white chocolate chips or semi-sweet chocolate chips I find are all great choices. Cinnamon chips are another great choice, but you usually only find those around Christmas.
Mix In Dried Cranberries – Dried cranberries that are sweetened, like Craisins, are a great swap for these cookies. Try them with some white chocolate chips!
Add Nuts– Raisins and walnuts go really well together. Pecans are another great option in this cookie recipe.
Can You Use Quick Oats In This Recipe?
You can use quick oats in this recipe, but the cookies will be a lot less chewy. Quick oats are cut much smaller than old fashioned oats, which gives the cookie the chewy texture.
Can You Use Steel Cut Oats In This Recipe?
No, if you use steel cut oats the cookies will be dry and crumbly. Steel cut oats soak up a lot more moisture than old fashioned oats, and won’t swap into this recipe easily.
Can You Freeze These Oatmeal Raisin Cookies?
Yes these oatmeal raisin cookies freeze really well. I prefer to freeze cookie dough in dough ball portions on a cookie sheet, and then bag and freeze them in a freezer zip top bag or freezer container. Then I can bake the dough balls straight from frozen, they don’t need to thaw. If baking from frozen it usually takes an extra minute or two in the oven.
Cookies can be frozen after being baked. I leave them out on the counter for a few hours to defrost before enjoying. I’ve also added them to my kid’s lunchbox frozen, and they are defrosted by the time she has lunch.
How Long Will Oatmeal Raisin Cookies Last?
Expect these cookies will taste best if enjoyed within 4-5 days. Store cookies in a covered airtight container at room temperature on the counter.
Oatmeal Raisin Cookies
Oatmeal raisin cookies done right—soft, chewy, and simply delicious. This recipe, adapted from one of my mother-in-law’s best-sellers, is the kind of classic treat you’ll make again and again no matter the occasion. These cookies are perfect to fill a cookie jar, slide into your kid’s lunchbox, or will be requested for your next cookie tray.
Prevent your screen from going dark
-
Preheat the oven to 350 degrees. Line several baking sheets with parchment paper.
-
In a medium sized mixing bowl add flour, oats, baking soda and salt. Mix well until combined, then set the dry ingredients to the side.
-
Place butter, brown sugar and white sugar in the base of a large mixing bowl. With an electric mixer combine the butter and sugar until smooth and creamy.
-
Add milk, beaten egg, and vanilla to the butter and sugar mixture. With an electric mixer combine until fully mixed. This may feel a little liquidy at this step, but it’s ok because the oats will absorb some of that moisture.
-
Pour the dry ingredients and add them to the wet ingredients, combining them with an electric mixer until a dough forms. Scrape the bottom of the bowl to make sure any butter mixture at the bottom is fully combined.
-
Place raisins into the dough and mix until just combined.
-
Scoop the dough into 1 1/2 tablespoon dough balls (if you have a cookie scoop, this is the middle size cookie scoop) and place on the prepared baking sheets, leaving at least two inches between cookies, baking these cookies 8 per pan. Add extra raisins to the top of the cookie dough balls.
-
Bake cookie dough balls for 11-12 minutes, they will look a little bumpy, and will just be beginning to brown on the outside. Place cookies on a wire rack to cool, then enjoy!
Steel cut oats cannot be swapped into this recipe. Steel cut oats will absorb too much moisture and will leave the cookies dry and crumbly.
Calories: 174kcal | Carbohydrates: 29g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 158mg | Potassium: 123mg | Fiber: 2g | Sugar: 11g | Vitamin A: 152IU | Vitamin C: 0.4mg | Calcium: 19mg | Iron: 1mg
Did You Make This?
I would love to see it! Share your thoughts with me in the comments below!
