Name: Oatmeal Raisin Cookies (with Chocolate Chip Option!)
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 cup (2 sticks) unsalted butter, softened; 1 cup brown sugar, packed; 1/2 cup granulated sugar; 2 large eggs; 2 tsp vanilla extract; 1 1/2 cups all-purpose flour; 1 tsp baking soda; 1 tsp cinnamon; 1/2 tsp salt; 3 cups old-fashioned rolled oats; 1 cup raisins (or chocolate chips)

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Chewy, soft, and packed with comforting spice, these Oatmeal Raisin Cookies (with Chocolate Chip Option!) are my go-to when I want something classic and cozy. With the perfect blend of brown sugar, cinnamon, and hearty oats, they strike that irresistible balance between sweet and satisfying. Not a fan of raisins? I just swap in chocolate chips for a rich, melty upgrade that never disappoints.

Oatmeal Raisin Cookies (with Chocolate Chip Option!)

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 cup (2 sticks) unsalted butter, softened

1 cup brown sugar, packed

½ cup granulated sugar

2 large eggs

2 teaspoon vanilla extract

1 ½ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cinnamon

½ teaspoon salt

3 cups old-fashioned rolled oats

1 cup raisins (or chocolate chips!)

Directions

I start by preheating the oven to 350°F (175°C) and lining my baking sheets with parchment paper.

In a large bowl, I cream together the butter, brown sugar, and granulated sugar until the mixture is light and fluffy.

Then I beat in the eggs, one at a time, and stir in the vanilla extract.

In another bowl, I whisk together the flour, baking soda, cinnamon, and salt, then gradually mix this into the wet ingredients.

I fold in the oats and raisins (or chocolate chips, depending on my mood).

Using about 2 tablespoons of dough for each cookie, I scoop and place them on the prepared baking sheets, spacing them about 2 inches apart.

I bake the cookies for 10–12 minutes, just until the edges are golden and the centers look slightly underdone.

After letting them cool on the baking sheet for 5 minutes, I transfer them to a wire rack to finish cooling.

Servings and timing

This recipe makes approximately 24 cookies.

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Calories: Around 180 kcal per cookie

Variations

Chocolate Chip Twist: I swap the raisins for semi-sweet or dark chocolate chips when I’m in the mood for something richer.

Nuts for Crunch: I sometimes add ½ cup of chopped walnuts or pecans for added texture and flavor.

Spice It Up: For a warmer, spicier cookie, I increase the cinnamon or add a pinch of nutmeg or allspice.

Gluten-Free Version: I use a gluten-free all-purpose flour blend and make sure my oats are certified gluten-free.

Mini Cookies: I scoop smaller dough portions (1 tablespoon) and bake for 8–10 minutes for bite-sized treats.

Storage/Reheating

I store leftover cookies in an airtight container at room temperature for up to 5 days—they stay chewy and soft. For longer storage, I freeze the cookies (or even the dough) in a sealed bag or container for up to 3 months. When I want a fresh cookie, I reheat a frozen one in the microwave for about 10–15 seconds, and it tastes just-baked.

FAQs

What type of oats should I use for these cookies?

I always use old-fashioned rolled oats for the best texture. Quick oats tend to make the cookies more uniform and soft, while steel-cut oats don’t soften enough during baking.

Can I use both raisins and chocolate chips in the same batch?

Absolutely. I often do a 50/50 mix for the best of both worlds—sweet fruitiness from the raisins and melty richness from the chocolate.

Why are my cookies coming out flat?

Flat cookies usually mean the butter was too soft or the dough was too warm. I recommend chilling the dough for 15–30 minutes if the kitchen is warm.

Can I make the dough ahead of time?

Yes, I often make the dough a day in advance and store it in the fridge. It also freezes well—just scoop into balls and freeze them on a tray before transferring to a container.

How do I keep the cookies soft?

I store them in an airtight container with a slice of bread—the moisture from the bread keeps the cookies soft without making them soggy.

Conclusion

These Oatmeal Raisin Cookies are a timeless treat that never goes out of style in my kitchen. Whether I keep them classic or mix in chocolate chips, each bite delivers the comfort I crave. They’re easy to make, easy to customize, and perfect for sharing—or not. Once I bake a batch, it’s hard to stop at just one.

Recipe:

Oatmeal Raisin Cookies (with Chocolate Chip Option!)

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Author: Cheryl
Total Time: 27 minutes
Yield: 24 cookies
Diet: Vegetarian

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Description

Chewy and soft Oatmeal Raisin Cookies packed with warm cinnamon, hearty oats, and a touch of sweetness. Easily customizable with a chocolate chip variation for a richer twist.

Instructions

Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Cream together the butter, brown sugar, and granulated sugar in a large bowl until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
Gradually mix the dry ingredients into the wet mixture.
Fold in the oats and raisins (or chocolate chips).
Scoop about 2 tablespoons of dough per cookie and place on prepared baking sheets, 2 inches apart.
Bake for 10–12 minutes, until edges are golden and centers look slightly underdone.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.