Why You’ll Love This Recipe

I love how these cookies strike the perfect balance between chewy and soft, thanks to the oats and brown sugar. The cinnamon adds warmth, and the raisins give a naturally sweet, slightly tangy bite that keeps the flavor interesting. This recipe is easy to make with pantry staples, and I never have to chill the dough—just mix, scoop, and bake. It’s a reliable favorite that never goes out of style.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Old-fashioned rolled oats
All-purpose flour
Baking soda
Salt
Ground cinnamon
Unsalted butter (softened)
Brown sugar
Granulated sugar
Eggs
Vanilla extract
Raisins
Optional: chopped walnuts or pecans

Directions

I start by preheating the oven to 350°F (175°C) and lining baking sheets with parchment paper.
In one bowl, I whisk together the flour, baking soda, salt, and cinnamon.
In another bowl, I cream the softened butter with the brown sugar and granulated sugar until light and fluffy.
I beat in the eggs one at a time, then mix in the vanilla extract.
I gradually add the dry ingredients to the wet mixture, stirring just until combined.
I fold in the oats and raisins (and nuts if I’m using them), making sure everything is evenly distributed.
Using a cookie scoop or tablespoon, I drop rounded portions of dough onto the prepared baking sheets.
I bake the cookies for 10–12 minutes, until the edges are golden and the centers look just set.
I let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Servings and timing

This recipe makes about 24–30 cookies.

Prep time: 15 minutes
Bake time: 10–12 minutes per batch
Total time: 30 minutes

Variations

Sometimes I soak the raisins in warm water or rum for 10 minutes before adding them to plump them up. When I want a nuttier version, I fold in chopped walnuts or pecans. If I’m craving a little more indulgence, I mix in a handful of dark chocolate chips. I’ve also made them with half whole wheat flour for a heartier cookie that still tastes delicious.

storage/reheating

I store these cookies in an airtight container at room temperature for up to 5 days. They stay soft and chewy. If I want to keep them longer, I freeze them in a sealed bag for up to 2 months. When I want one, I let it thaw at room temp or warm it up for 10 seconds in the microwave for that just-baked feel.

FAQs

Can I use quick oats instead of rolled oats?

Yes, I’ve used quick oats in a pinch, but the texture is slightly softer. I prefer old-fashioned rolled oats for the best chew.

Should I soak the raisins before adding them?

It’s optional, but I like soaking them in warm water for about 10 minutes. It makes the raisins plump and juicy, and I pat them dry before mixing in.

Can I make these cookies gluten-free?

Yes, I’ve made them with a 1:1 gluten-free flour blend and certified gluten-free oats. The texture holds up really well.

How do I make sure the cookies stay soft?

I don’t overbake them—just until the edges are golden. They’ll continue to set as they cool. I also store them in a sealed container with a slice of bread to keep them moist.

Can I freeze the dough?

Absolutely. I scoop the dough onto a tray and freeze the portions, then transfer them to a freezer bag. When I bake from frozen, I just add an extra minute or two to the bake time.

Conclusion

Classic oatmeal raisin cookies are one of those timeless recipes that never lose their charm. They’re easy to make, full of warm flavors, and perfect for any time I want a wholesome, homemade treat. Whether I’m baking for a crowd or just for myself, these cookies always hit the spot.

Classic Oatmeal Raisin Cookies