Chewy Oatmeal Raisin Cookies with Cinnamon and Brown Sugar

These oatmeal raisin cookies are a timeless favorite and an easy way to get kids excited about raisins. They’re perfectly sweet, chewy, and lightly caramelized. I boost their texture and nutrition with old-fashioned oats and plump raisins, but they taste indulgent—never health-foody.

a hand holding an oatmeal raisin cookie.

Oatmeal Raisin Cookie Recipe

Whether you’re a raisin fan or not, this oatmeal raisin cookie recipe wins everyone over. I like to pre-soak the raisins in warm water so they stay soft and juicy in the finished cookie. The base is simple: butter, brown sugar, egg, vanilla, flour, baking soda, and salt. Old-fashioned oats give these cookies their signature chew and make each bite satisfyingly hearty.

The method is straightforward and forgiving. With a quick mix and a short bake, you’ll have soft-centered cookies with golden edges and a tender, chewy crumb.

oatmeal raisin cookies on a wooden cutting board.

Pre-soak the Raisins

Pre-soaking raisins prevents them from drawing moisture out of the dough and keeps the cookies tender. Place the raisins in a bowl of warm water (about 105–110°F) for roughly 10 minutes. Drain and blot them dry before folding into the dough so you don’t add excess water to the batter.

Oatmeal Raisin Cookie Recipe

These chewy oatmeal raisin cookies are made with old-fashioned oats, brown sugar, and plump raisins for a classic cookie that’s perfect for lunchboxes or the cookie jar.

Prep Time:
15 mins

Cook Time:
12 mins

Total Time:
27 mins

Equipment

Kitchen scale (optional)
2 Baking sheets
Stand mixer
Cookie portion scoop (optional)

Serves 12 cookies

Ingredients

½ cup unsalted butter, room temperature (1 stick)
1 cup brown sugar *
1 large egg, room temperature
1 teaspoon pure vanilla extract
¾ cup all-purpose flour
¾ teaspoon baking soda
1½ cups old-fashioned oats **
½ cup raisins ***

US Customary | Metric

Instructions

Preheat the oven to 375°F and line two large baking sheets with parchment paper. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and brown sugar on medium speed until light and fluffy, about 2 minutes.
Add the egg and vanilla; mix until fully incorporated, scraping down the bowl as needed.
Add the flour and baking soda and mix just until combined—do not overmix.
Fold in the oats until evenly distributed in the dough.
Gently fold in the raisins.
Scoop 2-tablespoon-sized balls of dough onto the prepared baking sheets, spaced at least 2 inches apart.
Bake 12–14 minutes, until the edges are golden brown. Let the cookies cool on the baking sheet to firm up slightly before transferring to a rack.

Notes

*Use dark brown sugar for a deeper, more caramel flavor.

**Old-fashioned oats give the best chew, but quick oats can be substituted if needed.

***Swap raisins for dried cranberries, chopped apricots, figs, dates, or use chocolate chips or M&M’s for variation.

Tips:

Measure flour with the spoon-and-level method to avoid dense cookies.
Add chopped nuts like walnuts or pecans if you like extra crunch.
Slightly flatten dough balls before baking to encourage even spreading.

Storage: Keep cookies in an airtight container at room temperature for up to 5 days, refrigerate up to 1 week, or freeze up to 3 months.

Nutrition Facts

Oatmeal Raisin Cookie Recipe

Amount Per Serving (1 cookie)

Calories 229

Fat 9g (14%)

Saturated Fat 5g (31%)

Cholesterol 36mg (12%)

Sodium 83mg (4%)

Carbohydrates 36g (12%)

Fiber 2g (8%)

Sugar 18g (20%)

Protein 3g (6%)

Vitamin A 259IU (5%)

Vitamin C 0.3mg (0%)

Calcium 28mg (3%)

Iron 1mg (6%)

* Percent Daily Values are based on a 2000 calorie diet.

Author: Becky Hardin

Course: Cookie, Dessert

Cuisine: American

How to Make Oatmeal Raisin Cookies Step-by-Step

Gather your ingredients: Bring the butter and egg to room temperature and measure everything before you start.

the ingredients for oatmeal raisin cookie recipe are in bowls on a white background.

Mix the dough: Preheat oven to 375°F and line two baking sheets with parchment paper. In a stand mixer, beat ½ cup unsalted butter and 1 cup brown sugar until light and fluffy, about 2 minutes. Add 1 large egg and 1 teaspoon vanilla and mix until combined. Stir in ¾ cup all-purpose flour and ¾ teaspoon baking soda just until combined, then fold in 1½ cups old-fashioned oats.

cookie dough in a mixing bowl on a white background.

Add the raisins: Fold in ½ cup drained raisins, distributing them evenly through the dough.

Portion the cookies: Scoop 2-tablespoon-sized dough balls onto the prepared sheets, spacing them at least 2 inches apart.

balls of cookie dough arranged on a baking tray.

Bake: Bake 12–14 minutes until edges are golden. Cool on the baking sheet so the cookies set and remain tender in the center.

baked oatmeal raisin cookies on a baking tray.

How to Store and Reheat

Store cookies in an airtight container at room temperature for up to 5 days, refrigerate up to 1 week, or freeze up to 3 months. Thaw frozen cookies overnight in the refrigerator or reheat briefly in the microwave (5–7 seconds) if you prefer them warm.

Make-Ahead Tip

Freeze unbaked cookie dough balls on a lined baking sheet until solid (1–2 hours), then transfer to an airtight container or freezer bag for up to 3 months. Bake from frozen, adding 1–2 minutes to the bake time.