These are the best Chewy Oat and Raisin Cookies you’ll ever make! Soft and chewy, they're easy to prepare in under an hour with all pantry ingredients. These homemade oatmeal cookies are truly addictive, a family favorite dessert recipe in our house.
If you’re wondering what makes these “the best oatmeal raisin cookie recipe,” well let me tell ya! Everything! These Chewy Oat and Raisin Cookies have the perfect slightly crispy edge and chewiness that cannot be beaten. The addition of molasses lends a richer sweetness that also adds to the chewy texture of these classic cookies.
These cookies also have the perfect amount of sweet raisins and spices. Unlike most oatmeal raisin cookie recipes, these have the addition of all 3 of my favorite holiday spices: cinnamon, nutmeg and ground cloves. If you weren't an oatmeal raisin cookie lover before, I think these will quickly change your mind!
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This is the only oatmeal raisin cookie recipe you'll ever need! Looking for more handheld sweet treats to treat yourself or bring to an occasion? Be sure to check out my Texas Sheet Cake Bites, White Chocolate Raspberry Blondies, and Sad Cake that'll make you nothing but happy!
Table of Contents
Why You'll Love This Recipe
- Perfect Texture: The perfect oatmeal raisin cookies should be chewy on the inside with a slightly crisp edge. These cookies are 10/10!
- Incredible Flavor: They have the perfect level of sweetness and the best flavor from a combination of spices that can't be beat!
- Easily Customizable: Besides being an easy recipe, there are simple changes you can make to suit your oatmeal raisin desires! You can change the cookie size, add coconut, nuts, or chocolate chips, or swap the raisins for cranberries or cherries!
- Feel Good Cookie: These chewy cookies instantly remind you of your favorite home-baked goodies your mom or grandma made or that perfect bake sale treat! Whether it's the joy you feel while baking or the memories that come with making these cookies, they're guaranteed to make you feel extra special.
Laura Ashley's Tip: These oatmeal raisin cookies are better than any others you've tried! They use three spices: cinnamon, nutmeg, and ground cloves, for an even richer flavor.
Ingredients
Scroll Down for Ingredient Amounts Listed in the Recipe Card Below
- All-Purpose Flour: Provides structure to the cookies.
- Baking Soda: Acts as a leavening agent.
- Spices (Ground Cinnamon, Ground Cloves, Nutmeg): Adds warm, spicy, and nutty flavors to the cookies.
- Salt: Enhances the flavor of the other ingredients and strengthens the gluten structure.
- Whole Rolled Oats or Old-Fashioned Oats: Add texture and chewiness to the cookies.
- Salted Butter: Provides richness and flavor to the cookies.
- Brown Sugar: Adds moisture, chewiness, and a rich, caramel-like flavor.
- Granulated Sugar: Provides sweetness and helps to create a light and crisp exterior.
- Eggs: Act as a binder and adds moisture and richness.
- Vanilla Extract: Enhances the flavor of the cookies.
- Molasses: Adds richness, moisture, and a deep, caramelized flavor.
- Raisins: Add sweetness, chewiness, and bursts of flavor.
Tools You’ll Need
- 12"x17" Sheet Pan
- Hand Mixer or Stand Mixer
- Mixing Bowls
- Liquid Measuring Cups
- Measuring Cups and Spoons
- Spatula
- Cookie Scoop #20
How to Make Chewy Oat and Raisin Cookies
- In a medium bowl, whisk together the flour, salt, baking soda, cinnamon, nutmeg, cloves, and oatmeal. Set aside.
- Using a stand mixer or hand electric mixer, in a large bowl, beat the butter on medium speed with both the brown and granulated sugars until fluffy, about 1-2 minutes. Add the eggs, vanilla, and molasses, and beat again until smooth.
- Transfer the dry ingredients to the wet ingredients and mix just until the dry ingredients are moistened. Fold in the raisins (and any additions as noted in Tips and Substitutions).
- Chill the dough 20 minutes before baking. This step is important for the perfect chewy texture and cookie spread.
- Scoop out 3 tablespoon dough balls and place 2 inches apart on a parchment paper-lined cookie sheet.
- Bake at 350°F for 13-15 minutes, until the edges of the cookies turn golden brown and the center is slightly soft. Cool completely on a wire rack.
Pro Recipe Tips for Oatmeal Raisin Cookies
- Don't Overbake: Overbaking can lead to crispy cookies. To keep your cookies chewy, bake them just until the edges are set and the centers are still slightly soft. They will continue to firm up as they cool on the baking sheet.
- Refrigerate the Dough: Be sure to chill the dough for 20 minutes before baking to ensure the cookies don't spread too much. This gives the cookies their signature chewy texture.
- Scoop and Level Correctly: Make sure when measuring flours and oats that you spoon the ingredients into the measuring cup. If you pack the ingredients into the measuring cup, it could make the cookies dense.
Substitutions and Variations
- Cookie Substitutions: Are you not a part of the raisin lovers fan club? They can easily be substituted with dried cranberries, dried cherries, currants, or golden raisins. These Oatmeal Cranberry Walnut Cookies are a spin on the traditional oatmeal raisin and so pretty on a holiday tray!
- Cookie Additions: Adding extra goodies to this dough can take them to the next level! Some yummy options are:
- ½ cup sweetened coconut flakes
- ½ cup milk, white or semi-sweet chocolate chips
- ½ cup pecans or walnuts
- Flour: You can substitute whole wheat flour or a gluten-free flour blend for all-purpose flour if you have dietary restrictions or preferences.
- Eggs: To make vegan oatmeal raisin cookies, you can use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) or a commercial egg replacer.
- Spices: Feel free to adjust the spices to your taste preferences. You can add more cinnamon for a spicier flavor or omit the cloves and nutmeg if you prefer.
- Butter: You can use unsalted butter in place of salted butter 1 to 1. Simply add an additional ½ teaspoon salt to the recipe.
Storing and Make Ahead Instructions
To store: These cookies will stay fresh in an airtight container at room temperature for up to 1 week. Baked cookies can be frozen and pulled from the freezer for up to 3 months.
For the freezer: Unbaked oatmeal raisin cookie dough balls can be frozen in a freezer bag or freezer safe container up to 3 months.
Either thaw the dough in the refrigerator and bake per recipe directions or bake frozen cookie dough balls for an extra 1-2 minutes.
Frequently Asked Questions
While quick oats/instant oats can be used in oatmeal raisin cookies, they tend to result in a softer texture. Old fashioned oats provide a chewier texture and more texture in the cookies. If you prefer chewy oatmeal raisin cookies, the best oats to use are rolled oats.
Make sure to use fresh, juicy raisins. Old raisins can be hard and lump together in the cookie dough. If they’re not too dry, you might be able to make them plump raisins. Soak them in hot water for 10 minutes, drain them, then dry them with a paper towel before adding them to the dough.
You can adjust the size of the cookies and simply lower the bake time. For 2-tablespoon size cookies, bake 11-13 minutes. For 1 tablespoon size cookies, bake 8-10 minutes.
Chilling the cookie dough in the refrigerator for at least 20 minutes before baking can help prevent excessive spreading. Additionally, ensuring that your oven is fully preheated and not overcrowding the baking sheet can also help maintain the cookies' shape.
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Homemade Oatmeal Raisin Cookies
Ingredients
- 1 ½ cups all purpose flour
- 1 teaspoon baking soda
- 1 ¼ teaspoon cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 3 cups old-fashioned whole rolled oats
- 1 cup salted butter room temperature
- 1 cup brown sugar
- 3 tablespoons granulated sugar
- 2 large eggs
- 1 ½ teaspoons vanilla extract
- 1 ½ tablespoons molasses
- 1 cup raisins
Instructions
- Preheat the oven to 350°F.
- In a medium bowl, whisk together the flour, salt, baking soda, cinnamon, nutmeg, cloves and oatmeal. Set aside.
- Using a stand mixer or hand electric mixer, in a large bowl, beat the butter on medium speed with both the brown and granulated sugars until fluffy, about 1-2 minutes. Add the eggs, vanilla, and molasses, and beat again until smooth.
- On low speed, mix the dry mixture into the wet ingredients just until combined. Stir in the raisins.
- Chill the dough 20 minutes before baking. If not baking after 20 minutes, scoop then refrigerate or freeze the dough until ready to bake.
- Using a cookie scoop or spoon, scoop out 3 tablespoon dough balls and place at least 2 inches apart on a parchment paper-lined cookie sheet.
- Bake until cookie edges turn golden brown, about 13 to 15 minutes. Centers will still be slightly soft, but they will firm up as the cookies cool. Cool completely on a wire rack. Store in an airtight container at room temperature.
Video
Notes
Pro Tips and Substitutions
- Cookie Substitutions: Are you not a part of the raisin lovers fan club? They can easily be substituted with dried cranberries, dried cherries, currants, or golden raisins.
- Cookie Additions: Adding extra goodies to this dough can take them to the next level! Some yummy options are:
- ½ cup sweetened coconut flakes
- ½ cup milk, white or semi-sweet chocolate chips
- ½ cup pecans or walnuts
- Don't Overbake: Overbaking can lead to crispy cookies. To keep your cookies chewy, bake them just until the edges are set and the centers are still slightly soft. They will continue to firm up as they cool on the baking sheet.
- Flour: You can substitute whole wheat flour or a gluten-free flour blend for all-purpose flour if you have dietary restrictions or preferences.
- Eggs: To make vegan oatmeal raisin cookies, you can use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) or a commercial egg replacer.
- Spices: Feel free to adjust the spices to your taste preferences. You can add more cinnamon for a spicier flavor or omit the cloves and nutmeg if you prefer.
- Butter: You can use unsalted butter in place of salted butter 1 to 1. Simply add an additional ½ teaspoon salt to the recipe.
Linda Sanchez
Omg, these cookies are to died for. Great recipe! 🥰 Thank you Laura. 🍪🍪🍪🍪
Laura Ashley
YAY!!! I’m so happy you made them and liked them so much! They never last long at my house LOL! Hope you have a fantastic weekend!
Aleita Damron
Thank you! Love watching your videos!
Working on a cookbook?
I live in Grayson, KY
Laura Ashley
That means a lot to me, Aleita! Thank you so much! I hope to have a cookbook someday!