Oatmeal Raisin Cookies
This is the best oatmeal raisin cookie recipe! The cookies are made with a bit of molasses to create a chewy texture, and pairs with vanilla and cinnamon for the perfect classic oatmeal raisin cookie flavor.
Ingredients for Oatmeal Raisin Cookies
- Unsalted butter – Room temperature.
- Light brown sugar + granulated sugar – This combination of sugars provides great flavor and a chewy texture.
- Eggs – Large eggs, room temperature.
- Molasses – A bit of molasses adds great flavor to the cookies and also gives the cookies a super chewy texture.
- Vanilla extract – Pure vanilla extract for the best flavor.
- Old-fashioned rolled oats – I love using old-fashioned rolled oats in this recipe to give the cookies great texture.
- All-purpose flour
- Cinnamon
- Baking soda
- Salt
- Raisins
How to Make Oatmeal Raisin Cookies
- Prep: Preheat the oven to 350 degrees F. Line baking sheet pans with silicone baking mats or parchment sheets.
- Make the cookie dough: Cream the butter, brown sugar, and granulated sugar until smooth and creamy. Add in the egg, molasses, and vanilla extract and mix until smooth. Add in the dry ingredients (rolled oats, all-purpose flour, cinnamon, baking soda, and salt) and mix on low speed until the dough forms. Stir in the raisins.
- Bake the cookies: Portion the cookie dough using a large cookie scoop (3 tablespoons). Place the cookie dough balls on the prepared baking sheet pans, allowing room for spreading. Press additional raisins into the cookies if desired. Bake the cookies for 11 to 12 minutes until slightly golden brown on the edges. Cool the cookies on the pan for about 2 minutes and then transfer to a wire rack to cool completely.
Recipe Tips
- Check out my baking tips post on 10 Tips for Baking Perfect Cookies to learn simple tips and tricks to make the most out of this recipe.
- Press additional raisins into the top of the cookie dough balls before baking for bakery-quality, beautiful cookies.
- Use the back of a spoon to gently shape the cookies and make them perfectly round immediately when they come out of the oven.
Frequently Asked Questions
How should I store the cookies?
- Store the cookies in an airtight container at room temperature for 2 to 3 days.
Could I make the cookie dough ahead of time?
- Yes! Make the oatmeal raisin cookie dough and portion it with a large cookie scoop. Chill the cookie dough balls and then store the cookie dough balls in a resealable bag in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.
- To bake the cookies, bring the cookie dough to room temperature and bake as instructed.
Can I use quick oats instead of old-fashioned rolled oats?
- You can use quick oats, but the texture of the cookies will be a bit different than with rolled oats.
- Do not use steel cut oats for this recipe.
Can I replace the raisins with something else?
- Yes! You can use dried cranberries, chocolate chips, or nuts if you prefer.
Other Cookie Recipes You Will Love
- Oatmeal cream pies
- Chocolate chip cookies
- Cowboy cookies
- Monster cookies
- Pumpkin spice oatmeal cream pies
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Oatmeal Raisin Cookies
Yield: 26 cookies
This is the best oatmeal raisin cookie recipe. The cookies are made with a bit of molasses to create a chewy texture, and pairs with vanilla and cinnamon for the perfect classic oatmeal raisin cookie flavor.
Equipment
Ingredients
- 1 cup (227 g) unsalted butter room temperature
- 1 cup (220 g) light brown sugar
- ½ cup (100 g) granulated sugar
- 2 (2) large eggs room temperature
- 1 tbsp (20 g) molasses
- 2 tsp (2 tsp) vanilla extract
- 3 cups (243 g) old-fashioned rolled oats
- 1 ½ cups (188 g) all-purpose flour
- 2 tsp (2 tsp) ground cinnamon
- 1 tsp (1 tsp) baking soda
- 1 tsp (1 tsp) salt
- 1 ¾ cup (254 g) raisins plus more for adding to the top of the cookies, if desired
Instructions
- Preheat the oven to 350℉ (177℃). Prepare baking sheet pans with silicone baking mats or parchment paper sheets.
- In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, cream together the unsalted butter, light brown sugar, and granulated sugar until smooth and creamy. Add in the eggs, molasses, and vanilla extract and mix until smooth.
- Add in the old-fashioned rolled oats, all-purpose flour, ground cinnamon, baking soda, and salt and mix on low speed until the cookie dough forms. Fold in the raisins until well dispersed throughout the cookie dough.
- Portion the cookie dough using a large cookie scoop (3 tablespoons). Place the cookie dough balls on the prepared baking sheet pans, allowing room for spreading. Press additional raisins into the tops of the cookies, if desired.
- Bake the cookies for about 11 to 12 minutes until slightly golden-brown on the edges. Remove the pan from the oven and allow the cookies to cool on the pan for about 2 minutes. Transfer the cookies to a wire rack to cool completely.
Notes
- Store the cookies in an airtight container at room temperature for about 2 to 3 days.
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About Courtney
Baker | 80s Lover | Cookbook Author
Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.
Best oatmeal raisin cookie recipe ever!
Followed instructions for cookie batter exactly but baked 14 minutes. I weigh my cookies at 45g each and made 29 cookies. Will be making these for the holidays.
Hi Kristy! So glad you loved this recipe! Happy to hear you will be making them again for the holidays!