Why You’ll Love This Recipe

I love how quick and easy this recipe is. The dough comes together fast, doesn’t need to chill, and bakes into golden, chewy cookies every single time. The oats give a hearty texture, the raisins add a natural burst of sweetness, and the blend of cinnamon and nutmeg makes every bite feel warm and cozy. Plus, the batch makes plenty—perfect for sharing or freezing for later.

Ingredients

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

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 1/2 cups (3 sticks) butter, softened
1 cup granulated sugar
1 cup brown sugar, packed
2 eggs
1 teaspoon vanilla extract
3 cups old-fashioned rolled oats (not quick oats)
1 1/2 cups raisins

Directions

I preheat the oven to 375°F and line my baking sheets with parchment paper.
In a medium bowl, I whisk together the flour, baking powder, salt, cinnamon, and nutmeg.
In a large bowl, I cream the butter with both sugars using an electric mixer on high speed until the mixture is light and fluffy—this takes about 3–4 minutes.
I beat in the vanilla and eggs until fully combined.
On low speed, I gradually mix in the dry flour mixture until just incorporated.
I fold in the oats and raisins using a spatula or wooden spoon, making sure everything is evenly distributed.
Using a 1.5-inch cookie scoop, I drop dough balls onto the baking sheets, spacing them about 2 inches apart.
I bake the cookies for 12–14 minutes until the edges are lightly golden but the centers are still soft.
I let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and timing

This recipe makes 48 cookies.

Prep time: 10 minutes
Cook time: 12 minutes
Total time: 22 minutes

Variations

Add nuts: I sometimes mix in 1/2 cup of chopped walnuts or pecans for extra crunch.
Chocolate twist: A handful of chocolate chips makes these even more indulgent.
Dried fruit swap: If I’m out of raisins, I use dried cranberries or chopped dates for a new flavor profile.
Spiced version: I double the cinnamon and add a pinch of clove for a deeper spice blend.
Gluten-free: I substitute the flour with a gluten-free blend and make sure my oats are certified gluten-free.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 5 days. They stay soft and chewy the whole time. For longer storage, I freeze them in a single layer and then transfer them to a freezer bag—they thaw in minutes at room temperature. If I want that “fresh out of the oven” warmth, I reheat a cookie in the microwave for 8–10 seconds.

FAQs

Can I use quick oats instead of rolled oats?

I don’t recommend it. Quick oats break down more and change the texture, making the cookies less chewy and more cakey.

Do I need to chill the dough?

Nope! That’s one of my favorite things about this recipe. The cookies bake beautifully without any chilling time.

Can I use margarine instead of butter?

I’ve tried it, but real butter gives a richer flavor and better texture. If I need to substitute, I stick with plant-based butters meant for baking.

Why are my cookies spreading too much?

If that happens, it could be from over-softened butter or warm dough. I make sure the butter is just softened, not melted.

Can I halve the recipe?

Yes! I often make a half batch when I want a smaller quantity—it scales down perfectly.

Conclusion

These Chewy Oatmeal Raisin Cookies are exactly what I crave when I want a classic treat that’s easy to make and impossible to resist. With no chill time and a quick bake, I can have warm, homemade cookies in less than half an hour. Whether I’m baking for a crowd or just keeping the cookie jar full, this recipe never lets me down.