Best Oatmeal Raisin Cookies Recipe

This oatmeal raisin cookies recipe is that perfect mix of cozy, hearty, and just sweet enough to make your kitchen smell like home. Each bite is chewy, warmly spiced with cinnamon, and loaded with plump raisins and tender oats. They’re exactly the kind of cookie you want with a glass of milk or tucked into a lunchbox for later.

These oatmeal raisin cookies are the kind you’ll want to make on repeat. They’re soft in the center with just the right amount of chew, lightly crisped on the edges, and full of warm, nostalgic flavor. The molasses adds a little something special, and the oats and raisins give them that hearty texture that feels both satisfying and comforting. For more creative oat-packed cookies, check out these Dried Fruit Banana Oatmeal Cookies or these Cranberry Coconut Oatmeal Breakfast Cookies.

Why You’ll Love This Oatmeal Raisin Cookies Recipe

• Soft and chewy perfection. The balance of butter, brown sugar, and oats delivers that bakery-style texture we all love.
• Rich, comforting flavor. The molasses and cinnamon bring cozy warmth to every bite.
• Reliable and foolproof. This recipe works every single time—no guesswork needed.
• Not too sweet. These cookies are just sweet enough, making them great for breakfast or afternoon coffee.
• Perfect for meal prep. Bake a batch, freeze half, and enjoy all week.
• Easy to customize. Add chocolate, nuts, dried fruit—whatever you like.
• Lunchbox and office-friendly. They travel well and stay soft for days.
• Crowd-pleaser. Adults love them, kids devour them, and they disappear fast at potlucks., thanks to brown sugar and oats.

Ingredients Needed For Oatmeal Raisin Cookies

• Unsalted butter. Room temperature butter gives you that classic, tender cookie texture. Go with unsalted so you can control the salt yourself.
• Brown sugar & white sugar. The brown sugar keeps things moist and chewy, while the white sugar helps the cookies spread just the right amount.
• Eggs. Two large eggs bind everything together and give richness.
• Vanilla extract. Use a good-quality pure vanilla for the best depth of flavor.
• Molasses. Just a tablespoon adds incredible warmth and richness. I use Grandma’s brand unsulphured molasses.
• All-purpose flour. Spoon and level to avoid packing in too much.
• Baking soda. Helps the cookies rise and stay soft.
• Ground cinnamon. A must! It gives that signature warm, comforting flavor.
• Salt. Just enough to enhance all the sweet, spiced flavors.
• Rolled oats. Use old-fashioned rolled oats for chewy texture. Quick oats won’t give the same result.
• Raisins. The star! Plump, sweet raisins make each bite cozy and satisfying. You can soak them in warm water if they’re dry.
• Optional: chopped toasted walnuts. It adds a little crunch and nutty flavor, which is totally optional but highly recommended.

How I Make Oatmeal Raisin Cookies

(This is a quick overview of how I make oatmeal raisin cookies, with tips along the way. You’ll find the full ingredients & instructions in the recipe card below.)

1. Cream the butter and sugars. Beat until light and creamy, about 2 minutes. This gives you that soft, bakery-style texture.
2. Add eggs, vanilla, and molasses. Mix well and scrape down the sides of the bowl as needed.
3. Mix dry ingredients separately. Combine flour, baking soda, cinnamon, and salt. This ensures even distribution.
4. Combine wet and dry. Add the dry ingredients to the wet and mix on low until combined.
5. Fold in oats, raisins, and nuts. The dough will be thick and sticky. That’s exactly what you want.
6. Chill the dough. Cover and refrigerate for 30 to 60 minutes so the cookies don’t spread too much.
7. Scoop and bake. Use about 2 tablespoons of dough per cookie, bake at 350°F for 12 to 14 minutes until lightly golden at the edges.
8. Cool. Let them sit on the baking sheet for 5 minutes, then transfer to a wire rack.

How to Pack Oatmeal Raisin Cookies for Work and School

These cookies are ideal for on-the-go snacking and meal prep. Once fully cooled, wrap individual cookies in parchment or place them in reusable snack bags for easy packing. If you’re sending them in a lunchbox, tuck them alongside fruit or a hard-boiled egg for a balanced mid-day meal.

For adults heading to the office, I like stacking a few cookies in a small, airtight container that fits in a bag or backpack without getting crushed. They also make a perfect midday coffee companion.

Want to prep ahead? Freeze cookies in single-serve bundles. Just grab and go—by lunchtime, they’ll be perfectly thawed and ready to enjoy. They hold their shape, don’t crumble, and are just the right texture to satisfy your sweet tooth without being messy.

Oatmeal Raisin Cookies Recipe Variations and Substitutions

• Add chocolate chips: Swap some or all of the raisins for semisweet or dark chocolate chips for a decadent twist.
• Use quick oats: The cookies will be a little softer and less chewy but still totally delicious.
• Make them nutty: Add chopped toasted walnuts or pecans for crunch and flavor. They pair beautifully with the cinnamon and molasses.
• Try golden raisins: They’re slightly more tart and pair beautifully with cinnamon. They also give the cookies a bit more brightness.
• Go egg-free: Use 2 flax eggs (2 tbsp ground flax + 6 tbsp water) for a vegan-friendly option. Let sit for 5 minutes before adding.
• Add coconut: Mix in 1/3 cup shredded sweetened or unsweetened coconut for extra chew and a mild tropical flavor.
• Skip the molasses: If you don’t have molasses, you can leave it out, but the flavor will be milder. Maple syrup is a decent substitute.
• Add chopped apple: For an autumn-inspired twist, stir in 1/2 cup finely chopped dried apple or apple chips.
• Use whole wheat flour: Substitute half of the all-purpose flour with whole wheat flour for a nuttier, more wholesome flavor.

If you don’t have molasses, you can leave it out, but the flavor will be milder.

Storing / Freezing Oatmeal Raisin Cookies

• Room Temperature: Once the cookies have cooled completely, store them in an airtight container at room temperature. They’ll stay fresh for about 4–5 days. To keep them extra soft, place a slice of bread in the container—this trick works like magic!
• Freezing Baked Cookies: Place fully cooled cookies in a single layer on a baking sheet to freeze individually. Once solid, transfer them to a zip-top freezer bag or airtight container. They’ll keep for up to 3 months. Thaw on the counter or microwave for 10–12 seconds to bring back that fresh-baked feel.
• Freezing Cookie Dough: You can freeze the dough too! Scoop dough into balls, freeze on a baking sheet, then transfer to a freezer-safe bag. Bake straight from frozen—just add 1–2 minutes to the bake time. Perfect for when you want fresh cookies on demand. in an airtight container at room temp for up to 5 days. For longer storage, freeze the cookies in a zip-top freezer bag for up to 3 months. Let thaw at room temperature or microwave for 10–12 seconds.

You can also freeze the cookie dough: scoop into balls, freeze on a baking sheet, then store in a freezer bag. Bake straight from frozen, just add an extra 1 to 2 minutes.

How to Keep Oatmeal Raisin Cookies Soft

To keep your cookies soft for days, store them in an airtight container with a slice of bread. The bread helps maintain moisture without making the cookies soggy. Be sure to replace the bread slice after a couple of days if you’re keeping them longer. Also, avoid overbaking the centers should look slightly underdone when you take them out. They’ll finish setting on the baking sheet.

Can I Add Banana to Oatmeal Raisin Cookies?

Yes, mashed banana can be added for extra moisture and natural sweetness. Use 1/2 cup of ripe mashed banana in place of one egg, or reduce the butter slightly. Just note: the cookies will be softer and more cakey, with a subtle banana flavor. It’s a great way to use up overripe bananas and make the cookies feel even more breakfast-worthy.

Oatmeal Raisin Cookies vs. Oatmeal Chocolate Chip

Both cookies start with a similar spiced oat base, but the key difference is in the add-ins. Oatmeal raisin cookies lean warm and cozy, with chewy dried fruit and often a hint of molasses. Oatmeal chocolate chip cookies are a bit more indulgent, with melty chocolate that makes them feel like dessert. If you’re torn between the two, you can do half raisins and half chocolate chips for the best of both worlds.

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