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This recipe for Oatmeal Raisin Cookies creates the easiest to make batch of cookies that is the absolute perfect blend of sweetness, oatmeal, and tart raisins. Give them a try!
Today is one of those days that I need something sweet and comforting and what better way to achieve that than by baking some cookies. Now my favorite cookie recipe to make and of course the one that I make the most is chocolate chip cookies. However, since I make those all the time, I've decided that it is time for something different and that something different just so happens to be a batch of homemade oatmeal raisin cookies.
When it comes to oatmeal cookies with raisins either you love them or you hate them and I know it all comes down to the raisins. I completely get it! But I find that I actually DO enjoy having raisins every once in a while. With this recipe, I prefer to use regular raisins as well as golden raisins. I just love the smell of freshly baked cookies in my home. Almost more so than candles or any other smell good thing that you would find in a household. The smell of cookies just reminds me of home and they are the perfect treat to share with family and friends.
What ingredients are needed to make oatmeal and raisin cookies?
- Old-fashioned oats
- All-purpose flour
- Vanilla extract
- Baking soda
- Ground spices (cloves, cinnamon, ginger, allspice)
How to make the best oatmeal raisin cookies:
Preheat the oven to 350 degrees F. and line 2 large baking sheets with parchment paper. Using an electric hand or stand mixer, mix together the butter, granulated sugar and turbinado or brown sugar. Add in the egg and vanilla extract and mix until combined.
In a separate small bowl, whisk together the all-purpose flour, salt, baking soda, ground cloves, allspice, ground ginger, ground cinnamon, and old-fashioned oats. Slowly add this to the butter mixture and continue mixing until combined.
Turn off the mixer and gently fold in the raisins and golden raisins by hand using a rubber spatula until they are incorporated evenly throughout the cookie mixture.
Use a regular-sized cookie scoop to place the cookies on the prepared sheet pan and be sure to space each cookie apart at least 1 inch because they will slightly spread during the baking process. Place about 5 to 6 cookies on each baking sheet. Bake for 15 to 20 minutes or until the cookies has lightly browned and are set in the middle. Remove from the oven and allow them to cool in the pan for 5 minutes before removing to allow them to cool completely on a rack.
Why are my oatmeal cookies flat?
If you find that your oatmeal cookies are coming out flat or spread too much while baking. It is probably because the butter has warmed too much and become too soft during the mixing process. Before you begin making this cookie recipe, the butter should be soft, but not room temperature. You want it to give a little when pressed and not use straight out the refrigerator. I like to take it out first, then gather the other items that I need and it is usually ready to use once it is time to mix the cookie dough.
When you mix the cookie dough together it should be sticky but firm. If you find that it is too sticky and soft, then place the cookie dough into the refrigerator for 15 to 30 minutes before scooping to bake. This should prevent the cookies from spreading and becoming flat while baking. You can also use a smaller cookie scoop as well to prevent flat cookies.
Can I substitute the baking soda for baking powder in this recipe?
No, please be sure to use baking soda to make this oatmeal cookie recipe. Trust me there is a difference and the cookies will not come out the same.
Oatmeal Raisin Cookies
- 1 cup unsalted butter, softened (2 sticks)
- ½ cup granulated sugar
- ½ cup turbinado sugar (or brown sugar)
- 1 large egg
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon baking soda
- ⅛ teaspoon ground cloves
- ¼ teaspoon allspice
- ½ teaspoon ground ginger
- 3 teaspoons ground cinnamon
- 2 cups old-fashioned oats
- 1 cup raisins
- ½ cup golden raisins
- Preheat the oven to 350 degrees F. and line 2 large baking sheets with parchment paper.
- Using an electric hand or stand mixer, mix together the 1 cup butter, ½ cup granulated sugar and ½ cup turbinado or brown sugar. Add in the 1 large egg and 1 tablespoon vanilla extract and mix until combined.
- In a separate small bowl, whisk together the 1 cup all-purpose flour, 1 teaspoon salt, ½ teaspoon baking soda, ⅛ teaspoon ground cloves, ¼ teaspoon allspice, ½ teaspoon ground ginger, 3 teaspoons ground cinnamon, and 2 cups old-fashioned oats. Slowly add this to the butter mixture and continue mixing until combined.
- Turn off the mixer and gently fold in the 1 cup raisins and ½ cup golden raisins by hand using a rubber spatula until they are incorporated evenly throughout the cookie mixture. Use a regular-sized cookie scoop to place the cookies on the prepared sheet pan and be sure to space each cookie apart at least 1 inch because they will slightly spread during the baking process. Place about 5 to 6 cookies on each baking sheet.
- Bake for 15 to 20 minutes or until the cookies has lightly browned and are set in the middle. Remove from the oven and allow them to cool in the pan for 5 minutes before removing to allow them to cool completely on a rack. Store in an airtight container at room temperature for up to a week.
*All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Original post date 06/21/2016. Updated 02/17/2021. Updated photos are by Gabby of Cookie Dough Diaries
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Have any comments, questions, or other ideas for these easy to make these Easy Oatmeal Raisin Cookies? Please share them in the comments below!