These classic oatmeal raisin cookies are made with brown sugar, cinnamon, vanilla and lots of oats. They’re soft and chewy, never dry, and definitely win in the flavor and texture categories for the perfect, homemade oatmeal raisin cookie.
**This recipe was originally posted August 4, 2015 and updated November 11, 2019 with improved photos and baking tips**
The perfect oatmeal raisin cookies are extra soft with a deliciously chewy texture. They need a hint of cinnamon and lots of flavor to complement the raisins. They should taste comforting, homey, and just like grandma made. And that’s exactly what these oatmeal raisin cookies are. It’s an easy recipe that turns out way better than anything store-bought, and tastes delicious with a cold glass of milk.
To be totally honest, as a child I was not a fan of oatmeal raisin cookies. I firmly believed that 1) raisins did not belong in cookies, and 2) adding oatmeal was my parents’ way of secretly making cookies healthy. I was not OK with either. But even if you don’t like raisins in cookies – I urge you to try these. There’s so much flavor and chewy texture that you just might be changing your mind.
The Perfect Oatmeal Raisin Cookie
Often when I hear complaints about oatmeal cookies, it’s usually that they’re bland or dry and crumbly. So for this recipe, there’s a few tricks and secret ingredients to ensure they’re flavorful, soft, and chewy.
For the perfect flavor, we’re using:
- Brown sugar to give the cookies a caramel undertone
- A hint of cinnamon and nutmeg
- Vanilla extract – quite a bit in fact.
Then for the soft and chewy texture:
- 1 tablespoon honey makes the cookies chewier
- Just the right amount of flour so that the cookies are thick without being dry.
- When measuring the flour – whisk the flour first, then spoon it into a dry measuring cup and level off the top. Or using a scale – 1 cup flour = 125 grams.
- Old-fashioned (aka large flake oats) for more texture
- And chilling the dough for 30 minutes makes the cookies thicker and softer.
You could use quick oats for this recipe, but I definitely find that old-fashioned oats give the cookies more texture. (If you’re curious about oats in baking – you can also check out this post with tons of baking science).
Baking Tips & Tricks
- Make sure your butter is softened to room temperature, but not melted. I typically take my butter out of the fridge 30-60 minutes before making the cookie dough.
- Use a cookie scoop for more uniform shaped cookies. Do not flatten the cookies before baking.
- Oatmeal raisin cookie dough is sticky. This is normal. Using the cookie scoop also makes it easier to work with the sticky dough, as well as chilling the dough.
- Slightly underbake the cookies. The tops should look just set when you take them out of the oven. Then let the cookies cool completely on the baking tray. This makes the cookies extra soft.
So, if you love oatmeal raisin cookies – High five, you’re going to love these. If you don’t – I dare you to try them. Soft and chewy with a delicious brown sugar and cinnamon flavor – you just might cross over to the oatmeal raisin loving dark side.
Or for more oatmeal cookie recipes, be sure to try:
- Oatmeal Chocolate Chip Cookies
- Peanut Butter Oatmeal Cookies
- No-Bake Chocolate Peanut Butter Cookies
Oatmeal Raisin Cookies
- 1 cups all-purpose flour
- ½ - 1 teaspoon cinnamon to taste
- ⅛ teaspoon nutmeg
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter softened to room temperature
- ½ cup packed brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 tablespoon honey
- 2 teaspoons vanilla
- 1 and ½ cups oatmeal old fashioned or large flake
- ⅔ cup raisins
- In a medium bowl, whisk together the flour, cinnamon, nutmeg, baking soda and salt.
- In a large bowl using an electric mixer, beat together the butter, brown sugar and white sugar until fluffy (about 2 minutes).
- Beat in the honey, vanilla extract and egg.
- With the mixer on low speed, beat the flour mixture into the butter mixture.
- Mix in the oats, followed by the raisins. The dough will be sticky.
- Cover the bowl with plastic wrap, and refrigerate for 30 minutes or overnight.
- When ready to bake, preheat the oven to 350F degrees. Line 2 cookie sheets with parchment paper.
- Using a cookie scoop or tablespoon, form the dough into balls of about 1 to 1.5 tablespoons and place 2 inches apart on the lined cookie sheets.
- Bake 1 tray at a time, on the middle rack of the oven for 9-11 minutes or until the tops look just set.
- Remove from the oven and cool fully on the cookie tray.