I have a soft spot for these Oatmeal Raisin Cookies. The blend of unsalted butter and brown sugar with a hint of cinnamon, hearty oats, and plump raisins creates a treat that’s both crispy and chewy. I always find these cookies a delightful way to bring together classic flavors in every bite.

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I’ve been experimenting in my kitchen lately and I’m excited to share my take on the Best Oatmeal Raisin Cookies. I wanted something that was crispy on the edges yet chewy inside and these cookies nailed it.

I started with 1/2 cup unsalted butter, softened just right, then mixed in both 1/2 cup packed light brown sugar and 1/2 cup granulated sugar for that perfect sweet blend. Next up, I whisked in a large egg and 1 teaspoon of vanilla extract.

I combined 3/4 cup all-purpose flour, 1/2 teaspoon baking soda and a pinch of salt before folding in 1 cup old-fashioned rolled oats, 1 cup quick oats and 1 teaspoon ground cinnamon. Lastly, I loaded these with 1 1/2 cups of raisins.

This easy oatmeal cookie recipe is one of my top picks for when you’re craving something different yet familiar. Enjoy baking and tasting your new favorite cookie creation!

Why I Like this Recipe

I really love this recipe because the cookies come out with crispy edges and a chewy center that just makes every bite awesome. I also appreciate how they’re packed with tons of raisins, each one adds a burst of flavor that I just can’t get enough of. It means a lot that it’s so easy and quick to make since I don’t even need fancy equipment like a mixer, making it perfect for a last minute snack. And honestly, every time I bake these cookies, they remind me of good ol’ days when nothing else mattered but enjoying a yummy treat.

Ingredients

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Unsalted butter: adds richness and moisture while supporting flavor, but use in moderation.
Light brown sugar: gives natural sweetness and a slight caramel flavor with added moisture.
Granulated sugar: supplies sweet flavor and a crisp texture in these cookies.
Egg: binds ingredients and adds protein for structure in every cookie bite.
Vanilla extract: enhances flavor with a subtle, sweet aroma to the treats.
Old fashioned rolled oats: offer fiber and hearty texture, making cookies more filling.
Baking soda: acts as a leavening agent inside cookies for a soft, tender crumb.
Raisins: deliver natural sweetness and fiber with chewy, delightful bursts.

Ingredient Quantities

1/2 cup unsalted butter, softened

1/2 cup packed light brown sugar

1/2 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

3/4 cup all-purpose flour

1/2 teaspoon baking soda

A pinch of salt

1 cup old-fashioned rolled oats

1 cup quick oats

1 teaspoon ground cinnamon

1 1/2 cups raisins

How to Make this

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1. Preheat your oven to 350°F and line a couple of baking sheets with parchment paper.

2. In a big bowl, cream the softened butter with the brown sugar and granulated sugar until it looks smooth and a bit fluffy.

3. Crack in the egg and stir in the vanilla extract until everything is well blended.

4. In a separate bowl, mix together the all-purpose flour, baking soda, salt and ground cinnamon.

5. Gradually add the dry ingredients to the butter mixture, stirring until just combined.

6. Toss in the old-fashioned rolled oats and quick oats, mixing by hand since you dont really need a mixer for this.

7. Gently fold in the raisins until they are evenly spread thoughout the dough.

8. Drop rounded tablespoons of cookie dough onto the baking sheets, making sure to leave plenty of space between each cookie.

9. Pop them into the oven and bake for about 10 to 12 minutes until the edges get crispy and the centres stay chewy.

10. Let the cookies cool on the sheet for a few minutes before transferring them to a rack. Enjoy your delicious treat!

Equipment Needed

1. Preheated oven set to 350°F
2. At least two baking sheets lined with parchment paper
3. A large mixing bowl for creaming butter and sugars
4. A second bowl for combining dry ingredients
5. Measuring cups and spoons
6. A sturdy spatula or wooden spoon for mixing
7. A cookie scoop or rounded tablespoon for portioning the dough
8. A cooling rack to transfer the cookies once they come out of the oven

FAQ

Q: Can I use only one type of oats?

A: Yes, you can just use old-fashioned or quick oats, but mixing them gives a better texture in the cookies.

Q: How do I know when my cookies are done?

A: The edges should start to turn light brown and the centers will look set. Don't overbake or they might get too crisp.

Q: How many cookies does this recipe make?

A: It should make about 20 to 24 cookies, depending on how big you make them.

Q: Can I store these cookies once theyre baked?

A: Absolutely, keep them in an airtight container for a few days and they always taste great when reheated slightly.

Q: Can I make these cookies vegan?

A: Yes, you can substitute the butter with vegan butter and replace the egg with a flaxseed egg. It might change the texture a little, but it's a good option.

The Best Oatmeal Raisin Cookies Recipe Substitutions and Variations

Instead of unsalted butter, you could use coconut oil, but it might add a very subtle coconut flavor to your cookies.
If you’re short on light brown sugar, try using dark brown sugar instead, or add a little bit of molasses to granulated sugar to mimic the moisture.
You can swap out the large egg with a flax egg by mixing 1 tablespoon of flaxseed meal with 3 tablespoons of water; let it sit for a few minutes.
If you’re not a fan of ground cinnamon or need a substitute, nutmeg or allspice in the same amount can be used, though it gives a slightly different warm spice flavor.
Missing one type of oats? No worries, you can simply use old-fashioned rolled oats for both, or a mix of rolled oats with another chewy variety, like steel-cut oats if you’re feeling adventurous.

Pro Tips

1. Make sure your butter is just soft enough but not melted – if its too melted, your cookies might spread way too much and end up super flat.

2. Don’t overmix the dough once you add the dry ingredients. Its ok if a couple of lumps remain because overmixing can make your cookies tougher than expected.

3. When adding the raisins, stir them in gently so they don’t all break apart. This will help keep the cookies chewy and give every bite that burst of fruity flavor.

4. Every oven is different, so keep an eye on your cookies towards the end of the baking time. If they start browning too quick on the edges, pull them out a bit early to keep that perfect chewy center.