Best Oatmeal Raisin Cookies
The Best Oatmeal Raisin Cookies Recipe we’ve ever made! Soft and chewy on the outside, crispy around the edges, packed with raisins and spice… You’ve got to try them.
Oatmeal Cookies
Oatmeal cookies are one of the simplest cookies to make well. Even grocery stores can do it.
If I ever grab a cookie off of a pre-made cookie platter, I always go for the oatmeal raisin cookies because they are the most likely to taste somewhat homemade.
Even so, there are definite standouts in the oatmeal cookie category. Today I’m sharing The Best Oatmeal Raisin Cookies I’ve ever made or tasted.
Although the ingredients are humble pantry staples, the cookies are ridiculously divine. I’ve been tweaking this recipe for a long time, so I’m very excited to share it with you!
Oatmeal Raisin Cookie Recipe
The Best Oatmeal Raisin Cookies are crispy on the outside, and moist on the inside. The oat-to-raisin ratio is perfectly balanced.
A little hint of baking spices accentuates the comforting oat flavor, making them taste the way your very best childhood memory feels.
So here’s what you’ll need to make these fabulous cookies:
- Flour – Use all-purpose flour, or you can actually use Gluten Free Baking Mix in this recipe!
- Baking Powder – To help the cookies rise.
- Salt – This enhances and balances all the flavors mingling together.
- Apple Pie Spice – You can also use a mixture of cinnamon and nutmeg to achieve the same taste.
- Unsalted Butter – Softened. Use three sticks (1 1/2 cups) which sounds like a lot, but trust me on this one.
- Granulated Sugar – To sweeten.
- Brown Sugar – To sweeten with a molasses taste. The darker the brown sugar the more molasses flavor.
- Eggs – For structure.
- Vanilla Extract – A simple yet important ingredient to add depth.
- Old Fashioned Oats – These are the flat and flaky oats. Also called Rolled Oats.
- Raisins – You can also use other dried fruits here!
How To Make Oatmeal Raisin Cookies
- Preheat the oven to 375 degrees F. Line several baking sheets with parchment paper.
- In a medium bowl, combine the flour, baking powder, salt, and apple pie spice.
- In another bowl, with an electric mixer, cream the butter and both sugars on high until light and fluffy, about 3-4 minutes. Scrape the bowl with a spatula, then beat in the vanilla and eggs. Turn the mixer on low and slowly add in the flour mixture. Scrape the bowl again then turn the mixer on low and mix in the oats and raisins.
- Using a 1 1/2 tablespoon cookie scoop, scoop the dough into equal portions and spread the balls out two inches apart on the prepared cookie sheets.
- Bake for 12-14 minutes, until slightly golden around the edges. Cool for 5 minutes on the baking sheets before moving.
See The Recipe Card Below For How To Make The Best Oatmeal Raisin Cookies Recipe. Enjoy!
A Perfect Make Ahead
And best of all, unlike most cookies that dry out over time, The Best Oatmeal Raisin Cookies seem to improve over time!
Honestly, my whole family agrees they are even better day-old.
Oats have a distinct ability to hold in moisture. When combined with just the right amount of sugar and butter, oats keep cookies from drying out.
That means The Best Oatmeal Cookies are crisp when they first come out of the oven, but soften after several hours.
This also makes this Oatmeal Raisin Cookie Recipe a marvelous treat to make-ahead for school or work events and weekend gatherings!
Frequently Asked Questions
What are the Best Oats For Oatmeal Cookies?
Old-Fashioned Oats are the best choice to create the right flavor and texture in oatmeal cookies. However, in a pinch, you can use Quick Oats.
Can I Make Gluten Free Oatmeal Cookies?
Yes! Make sure your oats are fully gluten-free, processed in a gluten-free facility. Then swap the wheat flour for Gluten-Free Baking Flour Mix.
Why Are My Oatmeal Cookies Dry?
There are three possibilities… There’s a chance you mismeasured the flour, or you did not add enough butter, or you might have baked the cookies too long. Be extra careful when you measure your ingredients to ensure soft cookies.
Also, try this super-moist recipe for Applesauce Oatmeal Cookies!
Why Do My Cookies Always Flatten Out In The Oven?
The two most common causes of flat cookies are A) Skipping the parchment paper and putting the cookies straight on the baking sheet. B) Using an oven with a faulty thermostat. It is common for thermostats to wear out over time. You can check your oven temperature accuracy by hanging a small oven thermometer off the rack.
Do Soft Oatmeal Raisin Cookies Freeze Well?
Yes! Freeze them flat on a parchment paper-lined baking sheet. Then once frozen, move the cookies to an airtight freezer bag or container. You can freeze these cookies for up to 6 months.
More Favorite Cookie Recipes
- Best Ever Sugar Cookies Recipe
- Best Chocolate Sugar Cookies Recipe
- Best Ever Peanut Butter Cookies Recipe
- Soft Lemon Poppy Seed Cookies Recipe
- Gluten Free Monster Cookies Recipe
- Chewy Molasses Cookies Recipe
- Snickerdoodle Whoopie Pies Recipe
- Caramel Shortbread Recipe
- Oatmeal Butterscotch Cookies Recipe
- Chai Latte Cookies Recipe
Best Oatmeal Raisin Cookies Recipe
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon apple pie spice or 3/4 teaspoon cinnamon + 1/4 teaspoon nutmeg
- 1 1/2 cups unsalted butter, softened (3 sticks)
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups old fashioned oats
- 1 1/2 cups raisins
Instructions
- Preheat the oven to 375 degrees F. Line several baking sheets with parchment paper. In a medium bowl, combine the flour, baking powder, salt, and apple pie spice.
- In another bowl, with an electric mixer, cream the butter and both sugars on high until light and fluffy, about 3-4 minutes. Scrape the bowl with a spatula, then beat in the vanilla and eggs. Turn the mixer on low and slowly add in the flour mixture. Scrape the bowl again then turn the mixer on low and mix in the oats and raisins.
- Using a 1 1/2 tablespoon cookie scoop, scoop the dough into equal portions and spread the balls out two inches apart on the prepared cookie sheets.
- Bake for 12-14 minutes, until slightly golden around the edges. Cool for 5 minutes on the baking sheets before moving.
Video
Notes
Nutrition
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Can I use salted butter
Hi Cecelia,
Sure! Simply reduce the salt to 1/2 teaspoon. Happy Baking!
Can I use quick oats instead of old fashioned oats?
Hi Jackie,
Yes, you can. Happy baking!
Finally found my new favourite cookie.(trust me that’s saying alot)
Made these and they were a HUGH success!!! We did not change anything.
Thank you for the delicious recipe!!
Hi Sommer.
I have made this recipe at least 30 times.
I have a question, I bake the dough on parchment paper on a sheet pan. Sometimes, they are perfectly golden on the bottom of the cookies, and sometimes, they’re burnt. Why does this happens and how can I bake perfectly golden bottom cookies all the time? I follow the temperature setting as instructed on the recipe.
Thank you.
Kathy
Made these today!!! Wonderful tasting
They are so delicious, I have to make them for my sister and her husband EVERY week!!
Just finished baking these cookies and they are sooo good. Didn’t change a thing. Not too sure about the nutmeg, but wasn’t too strong. Thank you for sharing. This one is a keeper
Can you swap out the brown sugar for Molasses? Or use Truvia Complete Brown Sugar instead?
Can you use a keto sugar and vegan butter? Thanks.
Hi Rebecca,
I would not use molasses (or any other liquid sweetener) in place of brown sugar. However, you can replace the sugar with any 1-to-1 powdered/granulated sugar substitute. Hope this helps!
you can replace brown sugar with coconut sugar 1:1 ratio. This is more keto friendly. :)
Can you use margarine in place of butter??
How will it effect the cookie?
Hi Jenny,
You can use margarine in this recipe. The cookies will be a little less crispy on the outside, but will still taste delicious!
Great taste,but oven too hot. Dark brown around edges a lot. Baked next tray on 350 for 13-15 min…..Came out perfect!
These cookies happen to be the most delicious I ever had. I added just a hint of semi choc. Chips, and it was quite difficult not to get exited. I am from culinary background, so I shouldn’t show my delight too much in public, so I eat them away from the general public.
Followed the recipe to the letter and these cookies turned out delicious. Makes a lot and that is super. Nice flavor and very tasty.
Will make these again forsure .
Can you freeze the dough?
Hi Star,
Sure you can! If you roll the dough into a log, you can cut and bake them from frozen disks. Just be sure to add 3-5 more minutes to the baking time.
They look absolutely yummy,I haven’t tried them yet plan to tomorrow.
I have question about the raisins,is it true you have to soak your raisins for a little while to soften them up,then drain and use in your recipe. Thank you
Hi Karla,
There are recipes that state to soak raisins, but I don’t believe you need to do that in this recipe… Unless the raisin are older and dry. If they are soft, they are fine to add as-is. :)
OMG, these are THE best oatmeal raisin cookies I’ve ever made. The butter makes it so delicious, crispy on the outside, chewy on the inside. I made two adjustments – I added a cup of chopped walnuts and substituted 2/3 of the all purpose flour with wheat (trying to tell myself they are slightly healthier). I have deleted all other recipes as this is the only I’m making going forward. Thank you!!!
It’s true! These are the absolute best oatmeal raisen cookies. the only thing i did different is to add walnuts. so easy and delish.
This is a fantastic recipe! Making them for the second time. I also add 1-1/2 cups of walnuts and 1-1/2 cups of fresh grated Honeycrisp apples 🍎 (pressed and drained) They are the best. I always chill my dough before baking. Thank you for your recipe!!
Made this recipe exactly as written. Excellent cookies that bake a little crisper on the bottom but soft and chewy texture on the inside. Am a fan of apple pie spice and they do give the cookies a nice flavor. Honestly, the flavor gets better if they sit a day or two. Terrific recipe – a definite keeper. Thank you, Sommer!!
I’ve made these cookies at least 40 times! For Real!
I love them, and so does everyone I’ve shared them with.
I did start to get a little carried away with additional ingredients… Chocolate chips, Cocoa powder, walnuts, chopped dates and dried apricots, dried joci berries.
I was amazed at how well the origin dough was able to hold and support all of this additional ingredients.
But the later cookies were delicious, but more like a meal Rayon the go… Not so much like a sweet snake.
Tonight I’ve gone back to the origin recipe because they are so freaking good… And they really do get better on day two or three. I’ve made these cookies at least 40 times! For Real!
I love them, and so does everyone I’ve shared them with.
I did start to get a little carried away with additional ingredients… Chocolate chips, Cocoa powder, walnuts, chopped dates and dried apricots, dried joci berries.
I was amazed at how well the origin dough was able to hold and support all of this additional ingredients.
But the later cookies were delicious, but more like a meal Rayon the go… Not so much like a sweet snake.
Tonight I’ve gone back to the origin recipe because they are so freaking good… And they really do get better on day two or three.
I love this cookie and so does my husband!
They don’t last very long in our house once I’ve made a batch. I’ve tried a lot of different oatmeal cookie recipes and was so happy to finally find one that I’ll keep forever. It’s perfect for us! It has just the right amount of sweetness and chewiness. Thank you for sharing your recipe.
Made these came out really nice I substituted 1/2 cup of the flour with coconut flour instead.
Very tasty cookies.
I love the recipe so I’m making them right now. I have my butter softening, and there alot of butter. I will chill my cookie dough for a while to overnight even. You must chill cookie dough. I will then let you know how they turn out. I think I’m gonna love them……
I needed to make a batch of great Oatmeal Raisin Cookies for a gift. This recipe hit the spot. They were a Beautiful cookie, a nice size, not flat at all, they were just perfect for me. Thank you for this great recipe.
😋 Delicious
Oh…my…wow. These are stupid good. Out of control good. Best cookies ever.
This is my all time favorite oatmeal cookie recipe. They are so delicious, it’s very hard to keep from eating too many. Everyone I give these to raves about them. I must have made 1000 oatmeal cookies in my life, these are the ALL TIME BEST!
Made this exactly as recipe called for despite being skeptical about how.much butter it called for. The cookies spread out all over the baking sheet. I basically ended up with a flat bar cookie. At the price of butter this was a huge disappointment.I’ll go back to using the quaker oats recipe.
Hi Pat,
Sorry to hear that! It sounds like there might have been a mismeasurement on the dry ingredients, or your oven runs a bit too hot. You can place a cheap hanging oven thermometer off the rack to determine how far you need to recalibrate your oven. This is a very VERY common problem for home bakers.
Can you use salted butter
Sure! Just reduce the salt a little bit. :)
Please chill you cookie dough before baking any cookie. It really helps the cookie hold its shape. I always chill all my cookie dough.
Cookies was to sweet,and when baking them they turn out flat.
Family request these often and they disappear!!!! Thank you for sharing the recipe and I’m not a cookie Baker, but thanks to you, I’m official!!!!
I spent years doctoring a recipe I found on the back of my oats box, I gradually added in the spices and the extra butter and oats with brown sugar components to get them just the way I liked. When my son moved out, I gave him my old recipe book not realizing my hand scribbled notes were tucked inside and he didn’t know how special it was.
Since then I’ve been trying to re create them without success. That is, until yesterday when I made these. They are awesome, with enough salt, no too much flour and the caramel flavor of the brown sugar. I love the spiciness of the nutmeg. The only thing I added was a glug of backstrap molasses because I love it. Thank you! It’s a great recipe that I will be using from now on.
Hi Barbara,
I also have cookie recipes I’ve tweaked for years, so totally understand the pain of losing one. So glad to be of service! :)
They were wonderful, just like my mother baked. I wouldn’t change a thing, well, maybe the calories!
I don’t think there is enough moisture for the oats + flour, and I love butter so no skimping there. Fortunately my raisins were really moist and stuck together so I used 2 oz. of water to loosen them up and then added the water to the mix. I made a half batch but did not cut back on the cinnamon or nutmeg but I still would not call these spicy. I also only used about 3/8 cup sugar total (instead of 1) between the 2 sugars and loved the sweetness level since the raisins were contributing as well.
Use three eggs. Beat the eggs and vanilla together and then soak your raisins in this for 1 hour. Huge difference. Also – use allspice instead of apple pie spice.
Did you add all three eggs to the batter, did you make liquid adjustments if you added all three eggs. I like your suggestion. My neighbor brings in my trash bin for me. I return the favor when I get there first but he’s quicker. I’m going to make these for him so they have to be awesome good.
I made these cookies and was not happy with the result. Presuming I had done something wrong I made another batch and had the same result. Flat cookies which were overcooked on the edges. I tried adjusting the oven temp and time of baking but nothing worked. I won’t use this recipe again. Sorry
Hi Donna,
Sorry you had this issue. It sounds like your oven is running hot. You can buy a cheap hanging oven thermometer to hang off the center rack. Then you will know how much you need to adjust the temperature in calibration mode.
crispy, chewy, perfection! my 5 and 7 year old told me they’re the best cookie sin the universe! because of a mix up when grocery shopping, i accidentally bought quick oats when i needed old fashioned, but my cookies still came out great regardless. i also tossed in some leftover chocolate chips i had in my cupboard.. they would be great without them, but they’re good with them as well! thanks for sharing!
Cookies came out perfectly! Second batch replaced 1 cup oatmeal with walnuts
Delicious!
I make this recipe over and over I have customers that buys my cookie I’ve made it with cinnamon and nutmeg and they love them so I looked in my pantry and I did have the apple spice pie so I use that in my oatmeal cookies and it is awesome they love the people love them thank you so much for your recipe look forward to more great cookie recipe thank you so much
Tonight my 2yr old and I will be making these. Last time I made these it was a different recipe and I wasn’t really happy texture wise. So, we stumbled across this and will be trying tonight. i can’t wait.
Ok so I just made these cookies and oh my goodness they are the best recipe I have ever found 🥰. Thank you for sharing and I’ll be making other recipes from you soon!!!
This recipe is a keeper! It’s better than my mother’s recipe. I wouldn’t ever tell her that. Amazing and they are better days after! Nice, moist, chewy and more flavorful!
I’ve been looking for the best recipe for a long time….this is it.
These were delicious!!! I made them pretty much as noted in original recipe except that I toasted the oats in a frying pan as another reviewer had suggested, and I soaked my raisins in some rum water for about 30 minutes. Could not taste a strong rum taste once baked, only that there is something a little “different” about these cookies. Yummy different! They were buttery tasting and a little chewy in the middle with a light crispness around the edges. I did use the full amount of butter. I can’t wait to make again!! Thank you, Sommer.
Your ideas sound excellent. I’m going to add ¼ teaspoon cardaman (did I spell that correctly?). Not sure what you mean by, “rum water” so I’m going to soak the raisins in dark spice rum for a few days. I used to shop at a jewelry store that offered dark spiced rum soaked raisins while I tried things on. I guess, the more raisins you eat the bigger the diamonds sparkle. Lol
My cookies do not flatten, follow recipe. Please
I make this recipe all the time! Maybe every other week. I also add after the raisins 1.5 cups of almonds or walnuts, 1.5 cups of dark chocolate chips, and 1 cup dried Goji berries.
Then I lay down a good length of plastic wrap and place half of the mixture on it and roll it up length wise to create something that resembles a long sausage, twisting and taping first one end, then squeezing the other end to make it as tight and round as possible. Then it’s refrigerated usually overnight and in the morning I heat up the oven and unwrap the plastic wrap and with a very sharp knife, cut my cookies into even thickness and cook away.
I’m left with no mess and no waste. Also saves a lot of time. But the best part is how pretty they look with the cross cut. Is Sometimes I add 1 cup dark cocoa powder. But this can take away some of the different tastes the previous cookies possess. Delivering instead one solid flavor. It really depends on personal preferences.
I absolutely loved this recipe and everyone I’ve baked these cookies for loves them too! Even picky oatmeal cookie eaters. I followed the recipe to a T multiple times and recently I decided to use gluten free flour and I really liked them. First round I left them in the normal scoop form but they didn’t bake well or taste as great so the remaining dough I scooped the suggested amount (1 1/2 tablespoons, generously) and then flattened them in my hand and baked 12-13 minutes and they were amazing! My family asks that I make them again. Thank you for sharing this recipe!
Yes these are the best oatmeal raisin cookies!! I already made this recipe twice in five days. I shared with family and friends and they loved them and asked for more! I did reduce the white sugar amount to 3/4 cup and needed to use 1 stick of margarine because I had only two sticks of butter. These modifications still made an absolutely delicious cookie.
Very good recipe. The first time I made them I accidentally out of habit left it at 350 and baked them for about 9-10 mins and they came out perfectly. This second time I followed and only put them in for 9 mins at 375 and they were way to overcooked and starting to turn black on the bottom. Baking at 350 works out perfectly if you don’t like darker bottom cookies like myself .
Do you use light or dark brown sugar for this recipe? Can’t wait to make these. They look amazing!
Hi Cindy!
You can use either, but I prefer light brown sugar. :)
Best oatmeal cookie recipe I’ve found! My family loves it and I make it often. Recipe used, as is.
Thank you for sharing!
Yes I did it. It was awesome and l like it so much and I am trying to save it in my favourite . To repeat again and again
Thanks for the recipe Sommer.
Really love Oatmeal Raisin Cookies :)
I am in the process of making this recipe. I would find it very helpful if you could put the weight in grams of your dough balls. By using a scale for portioning when baking it gives much better consistency. Thanks
Hi Cindy,
You can use the metric button in the recipe form to change the measures to metric. As for the dough balls, 1 1/2 tablespoons in approximately 20.5 grams. Hope this helps! :)
you can get a cookie scoop, I have 5 I think, all different sizes but thats the quickest way to get them all perfect and the same size
Ok, made these yesterday. Hubbies favorite cookie. No complaints, I did however read through the comments before I made these, only thing I adjusted was the amount of spice, added more, just in case. They were perfect. Thanks for sharing. I also made your sugar cookies, OMG is all I can say ❤❤
Fabulous cookies! A perfect blend of cinnamon & nutmeg and texture is perfect! My new favorite Oatmeal Raisin Cookie recipe. Thank you!
Oatmeal raisin cookies were never my go to, but I loved the texture from these cookies and not it is something that I end up craving!
Best ever recipe! Bake it, you won’t regret it.
Made recipe as provided, without changes.
I TRIED BUT USED MELTED BUTTER AND IT CAME OUT REALLY FLUFFY AND SOFT ,CRANCHY ON A TOP. LOVE IT
Excellent cookie! I also added a teaspoon of molasses and one cup raisins one cup chocolate chips 😉
Best recipe for oatmeal raisin cookie that I’ve found, so far.
Tried at both 350 degrees and 375, does better at 375 in my oven. Left them in there between 10 or 12 minutes, never longer than that. I let them finish cooking outside the oven, on the hot baking sheet. This way, the middle firmed up. You could put them in the fridge, to keep the height on the cookies, I would recommend 20 minutes though, not the full hour.
Just made these cookies. Delicious. Left them in about 18 minutes as I like them crunchie, but the recipe is the bomb. I used light brown sugar as I did not have dark brown, but the cookies came out great. Thank you
Oh. My. Goodness. These cookies were incredible! I’ve had my own recipe that I’ve used for over 10 years and decided to just give these a shot because the amount of butter had me intrigued (it’s a LOT of butter!). Absolutely incredibly delicious! I did make a few tweaks though. I used more cinnamon, added ground cloves and allspice (I didn’t have apple pie spice), and I used golden raisins (or sometimes I can get a really nice mixed raisins from my local speciality grocer). I can definitively say that these will replace my own recipe that I worked hard on! If I feel like “gilding the lily” I may drizzle my brown butter icing over it, not sure since the flavor is already amazing! Thank you for this recipe!
Thanks soooo much for sharing this recipe. This is my 4th Christmas in a row making these delicious cookies. Hope everyone has a blessed holiday season.
Can I use Quaker 1 minute oats?
Hi Susie,
Yes, you can. They will just change the texture a bit. Happy Baking! :)
Amazing!!!
Wow these are so yummy! I split the raisins and dried cranberries
Thank you!
In your notes section you mention “when combining the wheat flour and oats”, however the recipe calls for all-purpose flour. Should I use wheat flour?
Making this morning – please reply asap. Thank you
Marty Kreoider
Hi Martha,
Sorry for the confusion… All-purpose flour IS wheat flour. Use white baking flour, not “whole wheat” flour in this recipe.
These are the best chewy cookies I ever made! I divided the dough in half and made half chocolate chip and half raisin.
Light, crispy and soft all at the same time. Really good oatmeal raisin cookie!
I would like to thank you for this recipe. I have tried may different recipes and they all were like lumps of rock hard pucks almost til i found this one. Which is my husbands fav cookie of all time . Again thanks a million.
In my old age, I have become adventuresome – I changed the vanilla to Irish Whiskey. Who said vanilla was the only flavoring out there!
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Cookies were fantastic! I did add one tablespoon of molasses to the batter.
Love this recipe! Great everytime. Minor change I made was to sub in 1/2 c whole wheat flour for 1/2 cups regular flour. The quick oats work very well too. Thanks for a great recipe!
Really tasty cookies!
However, way too much butter! I had to add another one half cup of
flour. They still could have used another one quarter cup.
I will make again but will not use as much butter.
These oatmeal raisin cookies are delicious!!! I have made a lot of oatmeal raisin cookies an these are the best; the butter in this recipe does make a difference. I made them exactly as the recipe stated, did not chill the dough and they came out perfect. I don’t use parchment paper anymore, I have been using the silicon mats, and what a difference they make when baking cookies:)
These cookies are so delicious and easy to make! Received many compliments. I know I will be making these cookies often. Thanks for sharing the recipe!
Do you have a White Chocolate Macadamia Nut Cookie recipe you can share?
Thank you.
This recipe is amazing!! I over pour on the cinnamon and nutmeg and also add in dried cranberries. They come out great!
This recipe is FABULOUS. After mixing the dough I put it in the fridge overnight(covered). I didn’t add the raisins because I made 3 different kinds of cookies because my family likes their cookies different. I made the recipe with regular butter and omitted the salt. Still turned out delicious 😋
1) Oatmeal raisin
2) Oatmeal chocolate chip
3)Oatmeal plain
Everyone is happy in Caledonia, Michigan
This is such a good recipe i normally don’t like oatmeal raisin cookies but these are amazing!!
These were the best oatmeal raisin cookies I have ever made!!
These were the best oatmeal raisin cookies I have ever made!!
I’d like to think that I’m a cookie connoisseur and I must say…
THESE OATMEAL COOKIES ARE THE BEST.
Can almond meal be substituted for flour?? (I wouldnt change a thing on this recipe TBH but I’ve run out of regular flour and I’m having a mean hankering for these today.)
GREAT COOKIE!!
These have been a constant request during quarantine from my crew!
My 13 year old has asked to deliver these in care packages to his friends… If that does not tell you something about these cookies, I don’t know what will.
The ONLY change I made this this recipe is that I soak my raisins in simple syrup while I am prepping everything else. After about 15 minutes they are just a little plumper and sweeter. It does not seem to change the baking time at all.
MAKE THIS COOKIE!!
Tried this recipe today for the first time. I followed the directions and ingredients exactly. They turned out amazing. They are just as described, a touch of crispy on the outside and soft and delicious on the inside! My husband loves a good oatmeal raisin cookie and these received high praise. Yummy! I will definitely be making these again! Thank you.
I’ve made this recipe twice and it makes the absolute best oatmeal raisin cookies! The cookies almost taste like an oatmeal raisin butter cookie. Everyone who has tried them has asked for more! Perfection!
This recipe is partially incomprehensible. What is a “stick” of butter? Is this standardised?
In any case why are volumetric measurements for solid ingredients given. Would weights not be more logical. Assuming the “cups” give the proportions of dry ingredients then how does this match up to the eggs -. Should not precise absolute amounts rather than relative volumetric amounts be given.
Very very confusing.
1 stick = 1/2 cup butter
Made them recently, but made a mistake…used baking soda instead of baking powder. The best oatmeal cookies I’ve ever made! Kudos from everyone!
I loved the texture of these. It’s was exactly what I wanted- crispy edges and a chewy center. They rise nicely in the center. A couple of things though. I thought it was missing some kind of flavor I usually taste in oatmeal raisin cookies, but I couldn’t put my finger on what. I might just add a bit more cinnamon next time, and maybe I’ll use dark brown sugar instead of light to add more richness. Second thing. The first batch I baked the color was perfect, which I did not refrigerate. The 2nd batch I stuck in the fridge while the 1st baked and they came out darker. The 3rd was way too dark after being in the fridge for abt 20 mins. Next time I’ll just leave them out and see how that goes. Overall great cookie and I’ll bake again. Thank you!
These cookies are the absolute best oatmeal raisin cookies I’ve ever made. They are easy to make and turn out soft with a crispy edge. When I added the oats and raisins I chose a wooden spoon to mix them in because it is really stiff and I didn’t want to burn up my mixer. They were a big hit at our home!
Yummy
My husband, normally the cookie baker, declared these the best cookies I EVER made!
Delicious! My baked up with a crispy deep caramel colored ring. Crispy crunchie outer ring with chewy inside.
I have never baked a cookie. I’ve eaten plenty. My favorite just happens to be oatmeal raisin. With the Coronavirus lock down I’ve got little to do so I figured I’d give it a try. WOW! I can’t believe I’ve actually baked and it’s edible. Not only is it edible, it’s delicious. The people who’ve tried them so far are shocked at how good they are. I’m a 59 year old male and yes, I can learn new tricks.
Can I use buttermilk instead of butter? I’m all out of butter in this lockdown situation! :(
Definitely not.
Hi there,
Buttermilk will make the dough way too thin. Do you have access to vegetable shortening, coconut oil, or margarine? They would all be a better substitute.
Perfect balance of flavors
So awesome! Definitely thee best oatmeal raisin cookies ever💕
I halved the recipe (coronavirus confinement for 1, please), and it worked perfectly. Delicious!!!
One of the best Oatmeal raisin cookie recipes I have EVER tried!!!
The best and most chewy oatmeal raisin cookies I have had!
I really liked these oatmeal raisin cookies. The cinnamon and nutmeg really make them delicious. I chilled the dough and my cookies came out perfectly shaped. Crispy around the edges and chewy inside. Definitely will be making these again!
Oh my gosh! These are amazing! It makes a very large batch so I put the extras in the freezer and can’t have just one for a treat!
Absolutely positively the best oatmeal raisin cookies we have ever sunk our teeth into….Don’t change a thing in this recipe because it is perfect just the way it is
Made them today wow locked inside because of the coronavirus. My husband cannot hardly wait to taste them. I made them just as the recipe specified. OMG……Perfect perfect perfect… Don’t change this recipe in anyway shape or form because it is perfect just the way it is! A little crunched to the outside and a wonderful wonderful soft center.
Fantastic and delicious! These pair great with a hot cup of tea in the morning.
They turned out okay, a little bland though if I’m honest… Overall not my favourite recipe, but I gotta hand it to ya, having them taste even better the day after was a pleasant surprise! Mine seemed a little overdone despite only being in the oven for 8-ish mins rather than the 12-14 it calls for, so make sure to watch them carefully.
These cookies are very tasty. Maybe your spices are out of date? Also, try lowering the temperature 25 degrees, let them bake at least 12 minutes. They are yummy! They look overdone because of the amount of butter and sugar. I baked them at 375 for 12 min. Perfectly crispy, brown edges…softt, chewy middle. Smells like apple pie while baking…it’s a lovely recipe and cookie!
Perfectly rounded cookie Dough recipe, 35g portions and 9 minutes @ 190 Celsius in my commercial grade fan bake oven and they came out golden and chewy. Doubled the vanilla & cinnamon
This recipe makes some delicious cookies!!! 🤤😍 the only thing I had to do different was bake them at 350 degrees because when I tried to bake my first batch at 375 they got burnt from the bottom right away and were very uncooked from the top. Also I baked them for 13 minutes and they turned out wonderful!!
I usually don’t leave reviews but, I love this cookie, which is just perfect.
The cookies are delicious crunch on the outside and moist on the inside.
Thank you for sharing.
YES !!!!!
I don’t normally leave a review but out of courtesy to you and
for your time I m telling thee world that it truly is a great cookie.
Thank you so much.
It’s easy to make, great tasting, and shows that it is homemade.
With blessings,
Anne
These cookies are soft and delicious. I added cran raisin and shredded coconut flakes.
This is my go to recipe! My family loves them! Thanks for the great cookies!
These were delicious! I baked mine 11 minutes & cooled on the baking sheet 3 minutes before placing on a cooling rack. They are buttery, moist and tender with a little crisp on the edges! I did add some spices..cinnamon, ginger, nutmeg and allspice. Next time I have to add more spices as I didn’t add enough the first time. Thank you for the recipe!
These are the best!! All other recipes I’ve tried call for refrigeration of the dough… and my cookies still spread… NOT these!!! You mix the ingredients and drop it on a baking sheet… I used PLUGRA unsalted butter which is the best in baking..I FOUND MY GO TO!!
I had run across a method of “toasting” the oats in butter before making regular oatmeal. I loved the depth of flavor it added and wondered how it would taste in an oatmeal-raisin cookie recipe. I chose your recipe and I must say that it comes out fantasic! To toast the oats, you simply melt 1T butter for every cup of oats in a saucepan, stir in oats over med-low heat and stir occasionally for about 5 minutes. It should start browning and smelling toasty, but be sure not to burn it. Works with Old Fashioned and Instant oats, but not Steel-cut, don’t know why.
Hi Anne,
What a great idea! Thanks for sharing. :)
Dear Anne, it’s because steel cut oats are not flattened and therefore take longer to cook through.
You don’t soak the raisins first?
Hi Dallas,
Nope! No need in this recipe. :)
Very tasty cookies. Added more raisins for my own personal taste. Chilled the dough for about an hour and they came out beautiful.
WHEN RECIPE PRINTED IT PRINTED AMOUNTS BUT NOT MOST OF INGREDIENTS : EXAMPLE 2 CUPS ????? DOESNT SAY WHAT.
Hi Ginny,
Thanks for letting me know! I cannot replicate the issue here, but I will have a web technician look into this.
These are by far the Best homemade oatmeal raisin cookies ever!!!!
The ingredient list states “All purpose Flour”. In the body of your post you mention using Wheat Flour. Please clarify if the measurement for All purpose flour is the same for Wheat flour or is it a combination of flours?
Hi Cathy,
Sorry for the confusion! All-purpose flour IS standard wheat flour. We might have specified “wheat flour” in the post because we also mention you can use gluten-free baking flour as well.
These really are the best! So buttery! The only changes I made the second time was to add more spices, 1 tsp. of cinnamon, 1/2 tsp. nutmeg and 1/4 tsp. cloves; use a full 2 cups of raisins; and bake a titch longer because I like them a bit crispier on the edges. I also love how the recipe is sooo good on it’s own, but could be easily tweaked to make it your own. I want to try adding coconut, chopped pecans or dried cranberries at some point.
I just made these cookies sooo good and most of all moist, definitely the butter makes the difference.
Mine cooked in about 7 minutes, maybe just my oven.
Will make again.
Thank you
Cindy from Colorado… I made these oatmeal raisin cookies with my grandkids just this past week ( 10/18/2019) and they are so good! my granddaughter took some to school and they absolutely love them. I am now on my first batch of cookies because they go so fast. Their winner on our side. We love these oatmeal raisin cookies!!
Can I use almond flour & coconut sugar instead?
Hi Tiffany,
I haven’t tried that, so I can’t say for sure. However, we have made these with gluten free 1-to-1 baking flour and that works very well!
I noticed in your notes you used wheat flour. If I use plain white flour do I still need 3 sticks of butter?
Thanks !!
Hi Jeri!
Yes, white flour is wheat flour. Unless a recipe says “whole wheat” it’s usually referring to white all-purpose flour. :)
We made these over the weekend and the family really loved them! Making them again soon!
These oatmeal raisin cookies look terrific and I bet they smelled great too! I wish I could reach through the screen and grab several of them right now.
Such a classic! These are so chewy and delicious.
Perfect flavor, perfect texture, that is one perfect oatmeal raisin cookie!
I don’t normally love these cookies but this recipe is fantastic! So soft, just how I like them!
Have tried numerous “best oatmeal raisin cookies” in my life, never been happy with any of them. Although oatmeal raisin cookies are not my favorite, these are the best of the best. Only one’s i liked better, and can’t get the recipe for (store closed now) along with their chocolate chip cookies was at Isalys. Thanks for the “second best oatmeal raisin cookie recipe.
Made this recipe tonight it is excellent flavor I also added walnuts and chocolate chips. I do like putting the dough in the refrigerator makes a huge difference cookies are plumper just like they said. Husband agreed delicious
THIS IS A REAL HIT WITH MY FAMILY !!!! Thank you so much! I love to bake wholesome snacks & after using the Betty Crocker’s Oatmeal mix for many years as my usual go to recepie, I told myself someone has to have the perfect recepie for oatmeal cookies and I have found yours!! Thanks for sharing it!!! My only question is, can you use whole wheat flour instead of white flour?
best cookies I have ever tasted!
Really good flavours but 375 was too hot, kept coming out overdone. I turned oven down to 350 and reduced cook time to 9 minutes. Very good.
Chiming in for those who don’t prefer super sweet cookies. These were WAY sweet for me. The recipe worked well, baked lovely but whoa, way too much sugar. I will try to adjust for my taste next time. Hoping I don’t have to throw them all out:(
Pretty great. Easy to follow directions. Thank you
Howdy from Fort Worth, TX.. Just baked your cookie recipe,
You said they were The Best Oatmeal Raisin Cookies, Well
you were wrong!! No they are “The Bestest Oatmeal Raisin Cookie in Whole World I have ever Had”!!!!! Wow!!
Now I did change one thing, I used unsalted Brown Butter instead of unsalted butter ( I really like brown butter it adds
so much more Butter-lish-es-ness,, I know that’s not a real word,,
to any cookie!!! So much more depth and taste appeal!!!
But that’s just me!! Again thank you so much for such a wonderful recipe!!!!
If you like a soft cookie, this is it. It is very tasty and full of favor.
I plan to make it again. I would use a larger mixer next time.
The parchment helps to make it easy to take off the sheets.
I cooked them at 350 for a little longer.
I followed the recipe exactly and mine came out SO buttery tasting! I see I am alone in my experience as all the other reviews say how wonderful they are but both me and my husband looked at each other and decided although they are good, the butter and salt flavor just took over way too much. I am thinking these are better the next day and days after, not so much right out of the oven. I made them last night and will try them today!
Hello! Can you help me to convert the cups of the ingredients from the recipe to European grams?
Kind regards,
Sylvia
Hi Sylvia,
We actually have a metric converter button in the recipe from. Happy Baking!
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Hi I too have been searching the net for the best recipe for these cookies Have too make for work so my question is will they freeze ok Thanks Lori
Hi Lori,
Yes, you can either freeze the dough, or bake the cookies and freeze them after baking. Either way, just make sure to wrap them well, to avoid freezer burn.
My 84 yr old father-in -law comes over for dinner every Tuesday. I am always looking for quick, healthier desserts to fix while prepping dinner after work. Thought I’d give these a try. He absolutely loved them. Thank you!
(I did throw in some mini dark chocolate chips…yum!)
Hi Susan,
I so glad he enjoyed them! Chocolate chips are a great add-in. :)
After a ridiculous amount of perusing oatmeal cookie recipes on the internet, I decided to try this one. It is OUTSTANDING! I have finally found my forever recipe for oatmeal cookies!!! Thank you!!!
Hi Wendy,
YAY! You just made my day. I’m so very glad you loved them! :)
Great recipe, best I have ever made! 👍
I made these last night and let me bow down to you! These are BY FAR the best oatmeal raisin cookies I’ve ever made. Perfect when they came out of the oven and equally delicious the next day. Thank you for sharing this! You’ve totally nailed it with this recipe.
3 cubes of butter seems like too much . Every others recipe with same proportions only uses 1 cup( 2 cubes)
Could this be a typo.?
I luv the reviews but feel hesitant
Hi Colleen,
Yes, it is 1.5 cups softened butter. Promise! These cookies turn out so soft and chewy, compared to many oatmeal cookie recipes. :)
All I can say is do not skimp on the butter. That’s what gives them the perfect texture, flavor and tiny bit of crispy, buttery edge.
It is too much butter. They flattened too much and were VERY rich. There are other ways to make a soft chewy cookie w/o so much butter. LOVED the spices however!
Hi Kel,
You cookies flattened out either because you did not use parchment paper, or your oven temperature is running too hot. (This is a REALLY common problem.) It’s honestly, not the amount of butter used in the recipe. To check the accuracy of your thermostat, buy a cheap hanging oven thermometer to place on the oven rack. Hope this helps!
If i don’t hve parchment paper, would it be ok to cook on an ungreased baking sheet?
Hi Michael,
Yes, but depending on your sheets they may stick a little. Baking stones are a great option.
I have not made the recipe yet but wanted to ask a question first. I have tried making oatmeal raisin cookies over the last 15 years because they are my sons favorite cookie. I’ve finally stopped trying. When I’ve made oatmeal raisin cookies before by any recipe the oatmeal taste and feels little pieces of paper in your mouth. I have tried all different types of oatmeal, Old fashion, quick oatmeal types, well every variety out there and it all turns out the same….pieces of paper feeling :o( I’ve always followed recipes exactly with no luck. The oatmeal flakes just don’t soften.
What do you think could be wrong? I used to make the boxed Sunmaid Raisin cookies for my son and he loved them but sadly they don’t make them anymore.
Any suggestions what might be causing this? I would like to try again but don’t want to end up with a trash can full paper filled cookies LOL
Hi Penny,
It sounds to me that you just don’t like oatmeal cookies. LOL! ;)
Try grinding some of the oats in a food processor so the pieces are much smaller (even powdery.) Some people add a little apple sauce to the cookie dough as well for extra moisture. Maybe 1/4 cup per recipe. That might help change your mind about oatmeal cookies!
Thank you for the suggestion of applesauce, maybe that will help soften the oatmeal flakes.
I’m also going to try grinding the oats some.
I like oatmeal raisin cookies but with soften oats. I just can’t figure out how bakeries that make and sell them get their oats to not feel like you have a mouth full of raw oats :o(
Well hopefully your suggestions will help LOL
Thank you so much for the ideas!
Penny
How long would the cookie dough last in the fridge? I have some left over and just wondered…they were delicious
Hi Robyn,
If you use it within 10 days, it should be fine. :)
Crispy around the edges, lightly spiced flavour, chewy goodness inside…what’s not to love?? :P Thanks for sharing!
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Your recipe sounds great! I want to make some as a thank you for a friend who did us a favor. In the past I have been using pumpkin pie spice instead of apple pie spice (in various recipes, sprinkled on apple slices, etc), because I really like the addition of ginger in the pps (and am not a fan of the whole “psl” craze)… How do you think that would do here?
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The easiest and best oatmeal cookies ever. My family loved them. Took them on vacation. They held up (while they lasted) in a freezer bag inside of a tin can.
Perfect cookies!!! They’re soft and chewy with a little bit of crispy edges. Amazing!
Yesterday, had everything set to go, ingredients measured and set, and website went south. Sent note to Sommer and, as ingredients were set to go, winged it guessing temp, order of ingredients, and time. Cookies are delicious! Best oatmeal cookies I’ve ever tasted. Sommer sent message to my e-mail, apologizing for glitchy site. It was undergoing work. Very pleased with experience with aspicyperpective.com
Amazing!
I’m a recipe follower, and if the recipe does not say when to put something in, it’s can be left on the countertop. Such was the case with this recipe (no apple pie spice or baking powder in the mix). I caught it as I was putting stuff away while the first batch baked. The first batch was fine, the other were cakier and smelled better, but all were good. I only ask that you say when to add these two ingredients in the recipe.
Hi Jack,
These ingredients are listed in step one of the instructions. They have always been there. Did you find our recipe partially listed somewhere else?
Hi, the cookies burnt at bottom after being in oven for about 5 minutes..I reduced oven temp. to 350 and baked the remainder cookies and came out ok..I’ve tasted better oatmeal raisin cookies.
Hi Mary,
Sorry about that. It sounds like your oven needs calibration. Here’s a video to show you how to do it: https://www.youtube.com/watch?v=rm5i4btzqzQ
I can’t wait to make these tomorrow, they sound delicious! I will be adding walnuts & coconut too. Thanks ahead of time!
I have used several recipes but this one is certainly the best of ever, as the recipe title says!!! I plan to only use this recipe when making my cookies to eat or share with others!!! I added some ingredients of my own, almonds, walnut and coconut!!! Delicious!!!!
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These really are the best oatmeal cookies that I have ever made! And they keep so well! This is it the recipe I will always use from now on!
I take it they would be equally delicious without the cinnamon and nutmeg?
It was scrumptious.
Great recipe. My husband is a critic of oatmeal raisin cookies. Haha. My only disappointment was that they were very salty but maybe I accidentally added too much. Just watch the salt! And I was down to only one stick of butter and substituted with a pack of apple sauce with one stick of butter.
Hi Sommer, Im a Mum also living in Queretaro, Mexico and I work in communities were we are fighting malnutrition with vegetable production and oat milk, oat meat, oat everything…. oat has so much qualities. I will try your recipe there!! Thanks for sharing!
Perfect recipe for perfect cookies! Loved them!
I really like the nutritional information where it says, “Nutrition Information
Yield: 45 cookies, Serving Size: 45”
serving size 45! granted I could try to eat all 45 but I think less would be a more appropriate serving size… LOL! Dang! these HAVE to be good to eat 45 in one sitting! LOLOLOL! gonna try these… but will eat one or two at a time… =D Thanks Sommer!
Hi Sandy,
Thanks for catching that. LOL! The recipe calculator we use spits out numbers, then sometimes I have to tweak them to make more sense. Obviously I didn’t notice this one. :)
Your recipe doesn’t include instructions for adding the oats and raisins!
Awesome
This is, without a doubt, the best oatmeal raisin cookie i have ever made! My sons loved them as well as myself. I would recommend this cookie above all others i have tried!
A great recipe! I wouldn’t change a thing about it. The cookies turned out chewy and moist. Just for fun, I threw in a few craisens and they tasted great. A keeper for sure!
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Can I substitute chocolate chips for the raisins? And could I easily add coconut as well?
Hi Gisselle! Absolutely on both questions. :)
I just made these and they came out just like the pictures I did chill the dough and they are delicious and puffy.
I LOVE these oatmeal raisin cookies!!!
These really do look like the best oatmeal raisin cookies!
Oatmeal and raisin cookies are a classic with good reason and these ones are AMAZING!
These look so soft and delicious!
Nothing like a good oatmeal raisin cookie! Delish!
crispy/Chewy oatmeal cookies = Food of the Gods.
Thank you, Sommer.