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These oatmeal raisin cookies have crisp edges, soft and chewy centers, and plenty of oats and sweet raisins in every bite. Cinnamon and allspice give the cookies a warm, spiced flavor that makes them irresistible. They’re everything you want in a classic homemade oatmeal raisin cookie!
I’ve been making these oatmeal raisin cookies for years and whenever I share them people are always asking me for the recipe. So often I find other oatmeal cookies to be dry, too crunchy, and lacking any kind of flavor. That’s why I use plenty of vanilla, cinnamon, and a little allspice to give these cookies a warm spiced flavor.
My oatmeal raisin cookie recipe also has the perfect texture. It appeals to people who like a soft cookie and a crunchier cookie. The exterior and edges have the perfect amount of crunch and then when you bite into the middle you’re greeted with a soft and chewy texture. It’s the best of both worlds!
Flour – I like to use a combination of all-purpose flour and white whole wheat flour. The whole wheat flour gives the cookies a slight nutty flavor without compromising the soft chewy texture. You can use just all-purpose flour, however I wouldn’t recommend using only whole wheat flour or the cookies will be too dense and more dry.
Oats – Oats are what give the cookies that wonderful chewy texture. I recommend using old-fashioned rolled oats just like I use for these oatmeal chocolate chip cookie bars and oatmeal dark chocolate cranberry cookies.
Cinnamon and allspice – I love the warm spiced flavor they add to the cookies. It adds depth of flavor and they pair perfectly with raisins. If you don’t have allspice, replace with a 1/4 teaspoon of nutmeg or cloves.
Baking powder – Helps the cookies rise.
Vanilla and salt – Both enhance the flavor of the cookies. I love to use vanilla bean paste when I bake for a more enhanced vanilla flavor.
Butter – The base for a great cookie recipe. I suggest using unsalted butter so you have control over how salty the cookies are. The butter needs to be softened to room temperature.
Sugar – Both granulated sugar and brown sugar give the cookies sweetness, structure, and moisture. Brown sugar has more moisture than white sugar, which is why the cookies are so soft and tender.
Eggs – Eggs are the binder for the cookies. I recommend room temperature eggs because they mix in better with the other ingredients.
Raisins – The star ingredient that gives the oatmeal cookies their iconic flavor. You can substitute with an equal amount of golden raisins or dried cranberries to change up the flavor. You can also add a 1/2 cup of chopped walnuts or pecans if you like nuts in your cookies.
Best Oats for Oatmeal Raisin Cookies
Old-fashioned oats are the best oats for oatmeal raisin cookies. They’re thicker than quick oats and hold their shape during baking giving the cookies a chewy texture and nutty oat flavor. Quick oats will break down more during baking and get mushier leaving you with an cookie that isn’t as chewy and more cakey.
Tips for Making Oatmeal Raisin Cookies
Soak the raisins. If your raisins are dry, soak them in warm water for 10-15 minutes to rehydrate them and make them soft and plump. Blot them dry with paper towels before adding to the cookie batter. This isn’t a necessary step, but some people prefer the softer texture.
Measure the flour correctly. Don’t use the measuring cup to scoop the flour out of the container. Instead, fluff the flour with a spoon and then spoon it into the measuring cup. Level it off with the back of a knife. Using too much flour results in cookies that don’t spread properly and are dense and dry.
Make the cookie dough ahead of time. The cookie dough can be made 2 days in advance and stored in an airtight container in the refrigerator. Let it sit out at room temperature for 15-20 minutes so it’s easier to scoop.
Flatter oatmeal raisin cookies. Pressing the cookie dough down slightly can promote spreading and give you a flatter cookie. You can also bang the cookie pan down on a hard surface immediately after removing it from the oven to flatten the cookies.
Finish with flaky sea salt. For the perfect balance of sweet and salty flavors, I like to sprinkle the oatmeal raisin cookies with flaky sea salt immediately after they come out of the oven. I do this with my chewy chocolate chip cookies too. It’s perfection!
How to Store Oatmeal Raisin Cookies
The cookies will stay fresh for 4-5 days room temperature. Let them cool completely, then store them in an airtight container. You can also freeze them.
Can You Freeze Oatmeal Raisin Cookies?
Yes! You can freeze the cookies after they have baked or you can freeze the cookie dough.
To freeze the cookie dough: Use a cookie scoop to scoop them into balls. Place them on a parchment paper lined baking sheet and flash freeze them for 1 hour. Transfer the frozen balls of cookie dough into a freezer bag or other airtight container. Freeze for up to 2 months. You can bake frozen cookie dough balls straight from the freezer, just add an extra 2-3 minutes of baking time.
To freeze baked cookies: Let the cookies cool completely then transfer them to an airtight container and freeze for up to 2 months. You can eat them frozen straight from the freezer, let it come to room temperature on the counter, or even stick it in the microwave for 10-15 seconds so it’s warm like it just came out of the oven.
Soft and Chewy Oatmeal Raisin Cookies
Ingredients
- 1 cup white whole wheat flour
- 1/2 cup all-purpose flour
- 3 cups old fashioned rolled oats
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine kosher salt
- 1 cup unsalted butter softened
- 1 cup dark brown sugar packed
- 3/4 cup granulated sugar
- 2 eggs room temperature
- 1 1/2 teaspoon vanilla bean paste or vanilla extract
Instructions
- Preheat oven to 350° F. and line a rimmed baking sheet with parchment paper. In a mixing bowl, whisk together the flour, oats, cinnamon, allspice, baking powder, and salt.
- In the bowl of a stand mixer add the softened butter, brown sugar, and granulated sugar. With the paddle attachment, beat on medium-high speed for 2-3 minutes or until the mixture is light and fluffy. Scrape down the sides of the bowl at least once.
- Add in the eggs and vanilla bean paste then beat again until thoroughly combined, about 1 minute. Scrape down the sides of the bowl once.
- Pour the dry ingredients into the mixer bowl. Beat on low to start then increase the speed slightly. Beat just until the flour is incorporated and you can no longer see it. Scrape down the sides of the bowl as needed. Don't overmix.
- Fold in the raisins with a rubber spatula. The dough will be a little sticky looking. Cover the bowl with plastic wrap and refrigerate for 30-60 minutes, 60 minutes if you're worried about them spreading too much.
- Use a 3 tablespoon cookie scoop to scoop out balls of cookie dough. Use clean hands to roll them into balls. Place the cookie dough balls onto the prepared baking sheet spacing them approximately 2 1/2 inches apart.
- Bake on the middle rack of the oven for 12-14 minutes or until the edges are light brown, but the middle looks soft and under baked. The cookies will continue to bake as they cool. Sprinkle with flaky sea salt immediately after removing them from the oven.
- Cool on the baking sheet for 2-3 minutes before transferring them to a cooling rack to cool completely.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
