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These classic oatmeal raisin cookies are soft, chewy, and packed with warm spices, sweet raisins, and hearty oats.
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With a hint of cinnamon and nutmeg, they have a cozy, homemade flavor that’s perfect for any occasion.
Cuisine: American
Prep Time: 15 minutes
Cook Time: 10–12 minutes per batch
Total Time: 30 minutes
Servings: About 24 cookies
Why You’ll Love Making It
- Easy & Beginner-Friendly – Simple ingredients and straightforward steps make this recipe perfect for new bakers.
- Soft & Chewy Texture – The combination of butter (or shortening) and oats creates the perfect chewy cookie.
- Warm, Cozy Flavor – Cinnamon and nutmeg add a delicious depth that pairs beautifully with the raisins.
- Customizable Mix-Ins – Add walnuts, swap in chocolate chips, or try dried cranberries for a fun twist.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened, OR 1 cup shortening – Butter adds rich flavor, while shortening makes the cookies extra soft.
- 1 cup brown sugar (light or dark), packed – Provides moisture and deep caramel-like sweetness.
- ½ cup plus 2 tablespoons (10 tablespoons) granulated sugar – Balances sweetness and helps create slightly crisp edges.
- 2 large eggs – Add structure and keep the cookies soft and chewy.
- 1 tablespoon vanilla extract – Enhances the overall flavor with a warm, sweet note.
- 1½ cups all-purpose flour – Provides structure while keeping the cookies tender.
- ½ teaspoon salt – Balances the sweetness and enhances flavors.
- 1 teaspoon baking soda – Helps the cookies rise and stay soft.
- 1 teaspoon ground cinnamon – Adds a cozy, spiced warmth.
- ½ teaspoon freshly grated nutmeg – Complements the cinnamon with a deeper, slightly nutty spice.
- 1½ cups raisins – Naturally sweet and chewy, making the cookies moist and flavorful.
- ½ cup chopped walnuts (optional) – Adds crunch and a nutty flavor, pairing well with the oats and raisins.
- 3 cups rolled oats (old-fashioned or quick; do NOT use instant) – Key to the classic chewy texture of oatmeal cookies.
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Instructions
Step 1: Preheat the Oven & Prepare the Baking Sheet
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
Step 2: Cream the Butter & Sugars
In a large mixing bowl, beat the softened butter (or shortening) with the brown sugar and granulated sugar until light and fluffy, about 2–3 minutes. This step helps aerate the mixture, ensuring soft cookies.
Step 3: Add the Eggs & Vanilla
Beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract. The mixture should look smooth and slightly thick.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, salt, baking soda, cinnamon, and nutmeg. This ensures even distribution of ingredients before mixing them into the wet ingredients.
Step 5: Mix the Dough
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing, as it can lead to tough cookies.
Step 6: Fold in the Oats, Raisins & Walnuts
Stir in the oats first, making sure they are evenly incorporated. Then, gently fold in the raisins and walnuts (if using). The dough will be thick and slightly sticky.
Step 7: Shape the Cookies
Use a tablespoon or cookie scoop to drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. This allows them to spread properly while baking.
Step 8: Bake
Bake in the preheated oven for 10–12 minutes, or until the edges are golden brown and the centers look slightly underbaked. The cookies will firm up as they cool.
Step 9: Cool & Enjoy
Let the cookies sit on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or store for later!
FAQs
Can I make these cookies ahead of time?
Yes! You can refrigerate the dough for up to 48 hours before baking or freeze pre-portioned dough balls for up to 3 months. Bake straight from frozen, adding an extra 1–2 minutes to the baking time.
How should I store these cookies?
Store in an airtight container at room temperature for up to 5 days. For longer storage, freeze in a sealed container for up to 3 months. Let thaw at room temperature before serving.
