Best Oatmeal Raisin Cookies Recipe

I perfected Soft Oatmeal Raisin Cookies made with hearty oats, real butter, and a pinch of apple pie spice that completely changed how I approach this classic.

I always underestimated oatmeal raisin cookies until I made this batch. In my Best Oatmeal Raisin Cookies Recipe the texture surprised me, pockets of sticky raisins and rich unsalted butter that somehow make every bite better.

I swapped nothing dramatic, just paid attention to little things, and the result felt like a tiny mystery you could eat. If you hunt for Oatmeal Raisin Cookies Chewy, these will make you double take.

I kept sneaking them at odd hours, wondering why they’d gone so fast. Try em and tell me which version you prefer, I bet you’ll have opinions.

Ingredients

• Hearty old fashioned oats add fiber and chew, slow releasing carbs for energy.
• Sweet dried grapes give natural sugar, little antioxidants, chewy bursts in every bite.
• Rich butter makes cookies tender and golden, adds fat and deep flavor.
• Brown sugar brings caramel notes and moisture, helps cookies stay soft longer.
• Eggs bind ingredients, give structure and some protein, still they make it richer.
• Vanilla adds warm aroma and rounds flavors, tiny amount changes everything.
• Nuts add crunch and healthy fats, slight bitterness balances sweet, optional but nice.
• Warm spice mix gives cinnamon clove nutmeg notes, makes cookies smell cozy.

Ingredient Quantities

• 1 1/4 cups (155 g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 teaspoon apple pie spice
• 1 cup (2 sticks, 227 g) unsalted butter, softened
• 1 cup packed light brown sugar (220 g)
• 1/2 cup granulated sugar (100 g)
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 3 cups old-fashioned rolled oats (270 g)
• 1 1/2 cups raisins (about 225 g)
• Optional: 1 cup chopped walnuts or pecans (about 100 g)

How to Make this

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment or silicone mats; measure the flour by spooning into the cup and leveling it so you don’t end up with too much.

2. Whisk together 1 1/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon fine salt, and 1 teaspoon apple pie spice in a bowl and set aside.

3. In a large bowl cream 1 cup (2 sticks) softened unsalted butter with 1 cup packed light brown sugar and 1/2 cup granulated sugar until light and fluffy, about 3 to 4 minutes with a mixer or a sturdy whisk if you’re strong.

4. Add 2 large eggs one at a time, beating after each, then stir in 2 teaspoons pure vanilla extract until it’s all mixed in.

5. Add the dry flour mixture to the butter mixture in two additions, mixing just until combined, don’t overmix or you’ll get tough cookies.

6. Fold in 3 cups old-fashioned rolled oats, then stir in 1 1/2 cups raisins and the optional 1 cup chopped walnuts or pecans if using; tip: for extra-plump raisins soak them in warm water or a splash of rum for 10 minutes, drain and pat dry before adding.

7. Chill the dough 30 minutes to an hour for thicker cookies, or skip chilling if you want thinner, faster cookies.

8. Scoop dough using a 2-tablespoon scoop or spoon into mounds about 2 inches apart on the prepared sheets and gently press the tops so they bake evenly.

9. Bake 10 to 12 minutes until edges are golden and centers still look slightly soft, rotate pans halfway if needed; remove from oven and let cool on the sheet 5 to 10 minutes then transfer to a wire rack to finish cooling.

10. Store in an airtight container with a slice of bread to keep them chewy for 3 to 4 days, or freeze baked cookies or scooped dough up to 3 months.

Equipment Needed

1. Oven, preheat to 350°F (175°C)
2. 2 baking sheets lined with parchment or silicone mats (helps cookies not stick and brown evenly)
3. Mixing bowls (one medium for dry ingredients, one large for wet)
4. Electric mixer or a sturdy whisk (mixer for easy creaming, whisk works if you got arm power)
5. Measuring cups and spoons plus a kitchen scale if you want it exact (spoon and level the flour)
6. 2-tablespoon cookie scoop or a tablespoon and a spoon to portion dough evenly
7. Rubber spatula and wooden spoon for folding and scraping the bowl clean
8. Wire cooling rack and a small plate or bowl for soaking/plumping raisins if you choose to (drain and pat dry before adding)

FAQ

Best Oatmeal Raisin Cookies Recipe Substitutions and Variations

• All-purpose flour: swap for whole wheat pastry flour or a 1:1 gluten-free flour blend. Use the same amount by weight. Whole wheat pastry gives a nuttier, slightly denser cookie; if you use a GF blend make sure it already has xanthan gum or add about 1/4 tsp xanthan gum per cup.
• Unsalted butter: swap for solid coconut oil (refined for a neutral taste) measured by weight (use 227 g for 1 cup). Chill the dough 15 to 30 minutes before baking so cookies dont spread too thin. For a milder change use half butter and half coconut oil.
• Eggs: replace each large egg with a flax “egg” made from 1 tbsp ground flaxseed plus 3 tbsp water, let sit 5 minutes until gelled. Flax binds well and makes cookies chewier; if you want lighter texture, use 1/4 cup applesauce per egg instead.
• Raisins: substitute dried cranberries, chopped dates, or bittersweet chocolate chips. If the dried fruit is sweetened, consider cutting 2 to 4 tbsp of the granulated sugar so the cookies arent overly sweet.

Pro Tips

1. Keep the butter soft but not melted. It should give when you press it with a finger but not feel greasy. If it gets too warm, chill the dough 10 to 15 minutes before scooping so the cookies hold their shape and dont flatten out.

2. Plump your raisins. Soak them in warm water or a splash of rum for about 10 minutes, drain and pat dry. If you hate wasting the soaking liquid, stir a tablespoon of it into the batter for extra oomph.

3. Control cookie height by chilling or freezing scoops. Scoop onto a tray, freeze until firm and bake from frozen adding 1 to 2 minutes to the bake time. Baking from frozen = taller, chewier centers.

4. Toast any nuts in a dry pan until fragrant, about 4 to 5 minutes, let cool then fold in last so they stay chunky. Also, mix the flour in gently and stop as soon as it disappears, overmixing gives you tough cookies.

5. For max chew keep the centers a little underbaked and let them finish on the sheet. Store cooled cookies in an airtight container with a slice of bread to keep them soft, or freeze scooped dough on a tray then transfer to a bag for easy fresh bakes later.