Quick 100-Word Introduction
Meet the best oatmeal raisin cookies recipe: chewy-in-the-middle, lightly crisp at the edges, and loaded with plump, cinnamon-kissed raisins. A brief raisin soak keeps the fruit juicy, while brown sugar, a bit of molasses, and vanilla create deep cookie-shop flavor. Old-fashioned oats provide hearty texture, and a small amount of cornstarch helps the centers stay soft for days. The dough is quick to mix, chill-friendly, and freezer-ready for fresh-baked cookies on demand. Whether for after-school snacks or weekend baking, this best oatmeal raisin cookies recipe is a reliable, crowd-pleasing classic.
Storage Options
Store baked cookies in an airtight container at room temperature for 4–5 days with a slice of bread or apple peel to retain moisture (replace as needed). Refrigerate up to 7 days. Freeze baked cookies up to 2 months; thaw at room temperature. For make-ahead ease, scoop dough balls onto a sheet, freeze solid, then store in a zip bag up to 3 months; bake from frozen, adding 1–2 minutes to the time.
Summary
- Yield: 22–26 cookies (2 tbsp scoops)
- Prep Time: 15 minutes
- Chill Time: 30 minutes (recommended)
- Bake Time: 10–12 minutes per batch
- Total Time: About 1 hour
- Texture: Chewy centers, crisp edges, plump raisins
Equipment
- Mixing bowls (one large, one small)
- Whisk and rubber spatula (or hand mixer)
- Measuring cups and spoons
- Sheet pans lined with parchment paper
- Cookie scoop (2 tbsp) or spoons
- Cooling rack
Ingredients
- 1 1/2 cups (190 g) all-purpose flour
- 1 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 3/4 tsp fine sea salt
- 1 tsp cornstarch (tender, chewy center)
- 3/4 cup (170 g) unsalted butter, softened
- 3/4 cup (150 g) packed light brown sugar
- 1/2 cup (100 g) granulated sugar
- 1 large egg + 1 large egg yolk, room temperature
- 2 tsp pure vanilla extract
- 1 tbsp molasses (optional but recommended)
- 2 cups (200 g) old-fashioned rolled oats
- 1 1/2 cups (225 g) raisins (soaked; see instructions)
- Optional: 1/2 cup (60 g) chopped toasted walnuts or pecans
Instructions
- Prep & soak: Preheat oven to 350°F (175°C). Line sheet pans with parchment. Soak raisins in hot water (or hot brewed tea) for 10 minutes; drain well and pat dry.
- Dry mix: In a bowl, whisk flour, baking soda, cinnamon, salt, and cornstarch.
- Cream: In a large bowl, beat butter, brown sugar, and granulated sugar until light and creamy, 2–3 minutes.
- Eggs & flavor: Beat in egg, egg yolk, vanilla, and molasses until smooth.
- Combine: Add dry ingredients to wet and mix just to combine. Fold in oats, then raisins (and nuts if using).
- Chill: Cover and refrigerate dough 30 minutes for thicker cookies.
- Scoop & bake: Scoop 2-tbsp mounds, spacing 2 inches apart. Bake 10–12 minutes, until edges are set and centers look slightly underbaked.
- Finish: Cool on the pan 5 minutes, then transfer to a rack. Cookies firm as they cool.
Notes
- Soaking raisins prevents dryness and keeps them plump throughout baking.
- Underbake slightly for the chewiest texture; carryover heat finishes the centers.
- If dough seems sticky after chilling, lightly dampen hands or scoop directly from the bowl.
- For flatter cookies, skip chilling; for thicker cookies, chill up to 2 hours.
Tips for Success
- Measure flour correctly: Spoon and level to avoid dense cookies.
- Use old-fashioned oats: Quick oats change the texture and can make cookies dry.
- Cornstarch + extra yolk: This combo locks in soft, chewy centers.
- Rotate pans: If baking multiple sheets, rotate halfway for even color.
- Finish with flakes: A pinch of flaky salt on warm cookies enhances flavor.
Additional Tips and Variations
- Bakery-Style Size: Scoop 3 tbsp dough; bake 12–14 minutes.
- Golden Raisin Mix: Use half golden raisins for a honeyed note.
- Chocolate Twist: Swap 1/2 cup raisins for chocolate chips.
- Spice Market: Add 1/8 tsp cardamom or ginger for warmth.
- Gluten-Free: Use a 1:1 gluten-free flour blend and certified GF oats.
- Dairy-Free: Substitute plant butter; chill dough 45 minutes.
Frequently Asked Questions (FAQ)
Can I make the dough ahead? Yes—refrigerate up to 48 hours or freeze scooped dough up to 3 months.
Why are my cookies dry? Too much flour or overbaking. Spoon-and-level flour and pull when centers look slightly underdone.
Can I use quick oats? In a pinch, yes, but the texture will be softer and less chewy than with old-fashioned oats.
Do I have to soak the raisins? It’s optional but highly recommended for this best oatmeal raisin cookies recipe to keep fruit plump.
How do I keep them chewy? Don’t overbake, include the extra yolk, and store airtight with a slice of bread.
Conclusion
Chewy, cinnamon-scented, and packed with juicy raisins, this best oatmeal raisin cookies recipe strikes the perfect balance of texture and flavor. Keep a batch of dough in the freezer and enjoy fresh-baked comfort any time.