Oatmeal Raisin Cookies are a total blast from the past. Take one bite and you’ll immediately be transported to those soft, delicious oatmeal cookies your mom used to make for after school snacks! They’re an easy and delicious treat for the whole family.
Check out some of my other favorite cookie recipes:
Oatmeal Raisin Cookies
Ok, so I know everyone wants to hate on oatmeal cookies with raisins. We’ve all seen the memes of a sad face talking about how that’s the face when you realize those are raisins in what you thought were oatmeal chocolate chip cookies. And I get it, I love chocolate too! But this oatmeal cookie recipes holds a special place in my heart.
And yes, it is the original Quaker Oatmeal Cookies, you know the recipe they used to have on the back of their container. That was always my mom’s go-to oatmeal raisin cookie recipe when I was a kid. And why mess with perfection? They always come out perfectly soft and chewy with the perfect sweet, but not-too-sweet flavor. I’m so thrilled to be able to make these for my kids now!
Tips for making oatmeal cookies
- I always mix together the dry ingredients (minus the oats) before mixing the wet ingredients. That way I can add them all at once and everything is evenly distributed.
- It’s best if you can leave the butter out the night before to soften at room temperature. But if planning ahead isn’t an option, check out my post on how to soften butter in the microwave.
- Try not to over-mix your cookie dough.
- This dough does not have to be chilled.
- Be sure to line your pans to avoid sticking!
- I like to use a cookie scoop to give more uniform chunks of dough.
- Place a piece of bread in the container with the leftovers to keep the cookies soft.
What kind of oats do you use for cookies?
You can use old fashioned oats (also called rolled oats) or quick oats (or instant oats)
Do I need to cook oats for oatmeal cookies?
No- I put them in uncooked.
Can you substitute steel cut oats for rolled oats in cookies?
I don’t encourage using steel cut oats for this recipe. Steel cut oats are oat kernels and need to be cooked first.
How long do you bake oatmeal cookies?
The bake for 8-10 minutes
How do you store oatmeal raisin cookies?
I keep them in an air tight container at room temperature. They will last for a week.
Can you freeze oatmeal raisin cookies?
These freeze very well- you can either freeze the dough and thaw before baking or freeze after baking. Freeze them in an air-tight container and they’ll last for 3-4 months.
Ingredients for making this oatmeal cookie recipe
- Baking soda
- Kosher salt
- Brown sugar
- Granulated sugar
- Vanilla extract
- Uncooked oats
How to make this oatmeal raisin cookie recipe
- Combine dry ingredients in a medium bowl and set aside.
- Beat together butter and sugars until light and fluffy.
- Add eggs and vanilla and beat until well combined.
- Add dry ingredients and beat until just combined.
- Fold in oatmeal and raisins.
- Scoop Tablespoons of cookie dough with about 2 inches between them on a lined pan.
- Bake for 8-10 minute or until the edges are just starting to brown.
- Cool and devour!
- Sheet pan
- Mixing bowl
- Stand mixer or Hand mixer
- Measuring cups
- Measuring spoons
- Cookie scoop
Oatmeal Raisin Cookies are a total blast from the past. Take one bite and you'll immediately be transported to those soft, delicious oatmeal cookies your mom used to make for after school snacks! They're an easy and delicious treat for the whole family.
- 1 1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 14 Tablespoon butter (1/2 cup + 6 Tablespoons or 1 + 3/4 sticks butter)
- 3/4 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups uncooked Quaker Oats, old fashioned or quick
- 1 cup raisins
Preheat the oven to 350 degrees and line sheet pans with parchment or a silicone liner.
Whisk together flour, baking soda, cinnamon and salt in a medium bowl and set aside.
Beat together butter, brown sugar and granulated sugar until light and fluffy.
Add eggs and vanilla and beat until well combined.
Add dry ingredients and beat until just combined.
Fold in oatmeal and raisins.
Scoop Tablespoonfuls of cookie dough with about 2 inches between them onto a lined pan.
Bake for 8-10 minute or until the edges are just starting to brown.
Cool and serve.
These will last up to a week in an airtight container at room temperature. Add a piece of bread to keep them soft.
If you tried this recipe please comment and rate it 🙂 I love hearing your feedback and answering your questions! And if you make this please tag me on Instagram with @thelifejolie so I can share it <3
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