Oatmeal Raisin Cookies
These soft and chewy oatmeal raisin cookies are like a warm, cozy hug! Easy to make in 30 minutes with everyday ingredients, you don’t have to chill the cookie dough! Includes directions for gluten free oatmeal raisin cookies and how to freeze the cookie dough for later.
I like raisins, but I never really gravitated toward oatmeal raisin cookies if chocolate was an option. I have a deep love for chocolate, but once I made these oatmeal cookies, I had a whole new appreciation. The combination of brown sugar, oats, raisins, and cinnamon makes these cookies warm and cozy. And I like that the raisins get plump and warm. This oatmeal raisin cookie recipe will quickly become a favorite in your house!
Oatmeal Raisin Cookie Ingredients
- all purpose flour: flour is necessary to build structure in cookies
- quick cooking oats: gives the cookies chewy texture
- raisins: a fresh unopened box of raisins is best
- baking powder: helps to leaven and lift the dough
- baking soda: helps to leaven and lift the dough
- cinnamon: adds a warm, spice flavor
- salt: enhances the other flavors
- unsalted butter: adds flavor and and tender texture
- brown sugar: adds sweetness & flavor, keeps the cookies moist and adds chewiness
- granulated sugar: adds sweetness, flavor and encourages browning
- eggs: binds the cookies together by providing structure
- vanilla extract: adds flavor
How to Make Oatmeal Raisin Cookies
- In a separate mixing bowl, combine the all purpose flour, quick cooking oats, 3/4 cup raisins, baking powder, baking soda, cinnamon and salt.
- In a separate mixing bowl cream the butter, brown sugar, and granulated sugar together with a mixer on low.
- Add in the eggs and vanilla extract, mix again on low. Gently add in the dry ingredients, mixing on low or by hand just until combined.
- Use a cookie scoop to drop dough balls on a silicone mat lined baking sheet. Use the remaining 3/4 cup raisins and press lots of raisins on the outside of the balls. Bake and cool.
Baking Time Suggestions
For the cookies in the photos, the dough balls were about 3 heaping tablespoons, so that’s a large cookie! I baked those for 14-16 minutes – just until the edge of the cookie would begin to turn golden. The result is a soft and chewy oatmeal raisin cookie!
If you make smaller dough balls, you should reduce the baking time otherwise the cookies will be over done.
Total Time Required
- 10 minutes to make the cookie dough
- 14-16 minutes to bake the cookies
- 15 minutes to cool the cookies
How to Store Cookies
Store these cookies in an airtight container on the counter for up to 5 days.
How to Freeze Cookie Dough
- Portion the dough into cookie dough balls. Press raisins into the outside of the dough.
- Place them on baking sheet lined with a silicone mat. You can place the dough balls close together since you won’t be baking them.
- Place the baking sheet in the freezer until the cookies are frozen solid, about 1 hour.
- Remove the baking sheet from the freezer and transfer the frozen cookie dough balls to a ziplock freezer bag. Label the bag with baking directions. Freeze the cookie dough for up to 3 months.
To bake: remove the dough from the freezer. Pre-heat the oven to 350ºF. Bake for 15-20 minutes. Frozen cookies may need to bake for 1-2 minutes longer.
How to Make Gluten Free Oatmeal Raisin Cookies
I have made these cookies multiple times with King Arthur’s Gluten Free Measure for Measure Flour with great success as a one for one substitute. Be sure to use certified gluten free oats too.
Tips for Making Cookies
- Properly measure the all purpose flour using the spoon and sweep method.
- Use room temperature butter for easier creaming of the butter and sugar.
- Use a cookie scoop to form uniform balls.
- Press raisins on the outside of the dough balls before baking for a loaded cookie presentation like the photos!
More Cookie Recipes
Oatmeal Raisin Cookies
Ingredients
- 2 cups all purpose flour
- 2 cups quick cooking oats
- 1 ½ cups raisins
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp cinnamon
- ½ tsp salt
- 2 sticks unsalted butter, room temperature, 1 cup
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
Instructions
- In a separate mixing bowl, combine the all purpose flour, quick cooking oats, 3/4 cup raisins, baking powder, baking soda, cinnamon and salt.
- In a separate mixing bowl cream the butter, brown sugar, and granulated sugar together with a mixer on low.
- Add in the eggs and vanilla extract, mix again on low. Gently add in the dry ingredients, mixing on low or by hand just until combined.
- Use a cookie scoop to drop dough balls on a silicone mat lined baking sheet. Use the remaining 3/4 cup raisins and press lots of raisins on the outside of the balls.
- Place the cookies 3 inches apart on a silicone lined baking sheet and bake for 13-17 minutes. Allow the cookies to cool on the sheet for 10 minutes before moving to a cooling rack.
MAHALO, GREAT RECIPE.