These Easy Oatmeal Raisin Cookies are soo simple, yet so incredibly delicious! Made with quick oats and basic pantry ingredients, you can whip them up in a snap.
These oatmeal raisin cookies are also soft and chewy, freeze well and make a great snack or lunch box addition!
My Auntie Sue made these raisin oatmeal cookies when we were kids and I remember loving them so much that I just had to get the recipe from her. They were also my Uncle Garry's favorite! I have tried a lot of raisin cookies over the years and nothing compares to these. These cookies are, hands down, the best oatmeal raisin cookies I have ever tasted!
Like I said, SIMPLE! All you need for these oatmeal-raisin cookies is:
- quick oats
- unsalted butter
- vanilla extract
- brown sugar
- white granulated sugar
- baking soda
🌡️How to Store
Keep these soft oatmeal raisin cookies on the counter (in an airtight container or cookies jar) for 2-3 days or put them right into the freezer! I put them straight into the freezer, then I take them out and by the time I go to eat them at work, they are defrosted. Or you can pop them into the microwave for 15-20 seconds to defrost. They will keep in an airtight container or freezer bag in the deep freezer for up to 6 months.
Freezing Oatmeal Raisin Cookie Dough: You can also freeze the cookie dough for up to 3 months if you don't want to bake them right away.
- Place dough by spoonful on a parchment lined cookie sheet (as if you were going to bake them) and place in freezer for 30 minutes.
- Remove dough balls from the cookie sheet and add them to a plastic freezer bag or airtight container.
- Label the Ziplock freezer bag or sealed container with the date, name and the baking temperature and place back in the freezer.
- When you are ready to bake the cookies, remove the frozen cookie dough balls from the freezer. Preheat the oven to 375 degrees F (190 degrees C) and place the dough balls on a parchment lined cookie sheet or ungreased cookie sheet.
- Since the dough is frozen, you'll need to bake the cookies for at least 2 minutes longer (about 12 minutes) or until lightly browned on the bottom.
📖 Variations & Substitutions
- Chocolate Chip Cookies: The raisins in these cookies can be switched out for chocolate chips, if you want to mix things up (or are simply having a chocolate craving)!
- Raisins: You can use Sunalta (also known as golden raisins) instead of regular black raisins (Thompson Seedless)
- Brown Sugar: You can use dark brown sugar or a light brown sugar
- Quick oats: Do NOT substitute instant oats for quick oats, as they are much finer in texture, and therefore behave more like flour instead of oatmeal in baking.
- And if you want to make quick oats from old-fashioned oats, you can find directions HERE!
If you're like me and love baking, sometimes you just gotta bake, right! But then again, sometimes you just want cookie dough. And for those times, I've got you covered! This safe, eggless and delicious Oatmeal Raisin Edible Cookie Dough only takes a few minutes and will satisfy that cookie dough craving.
And then there are those times when you want raisin cookies, but you want them for breakfast (yet you can't justify eating cookies for breakfast.) Oh boy, do I have the solution for you. My Raisin Cookie Overnight Oats in a Jar are just like having healthy oatmeal raisin cookies for breakfast! So go ahead.. indulge!
👪 Serving Size
This recipe makes 20 oatmeal raisin cookies. However, you can half, double or triple the recipe by clicking on the blue serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust. You'll just need additional cookie sheets. Trust me, you'll want to make a second batch (at least) because these will go fast!
So if you're looking for simply delicious Easy Oatmeal Raisin Cookies, then you'll love these!
If you love oatmeal cookies, be sure to give my Oatmeal Apricot Cookies a try!
📋 Easy Oatmeal Raisin Cookie Recipe
- Heat oven to 375 degrees F ( 190 degrees C).
- In a large bowl, with an electric mixer (or in the bowl of a stand mixer with paddle attachment), beat room temperature butter, sugars and egg together until light and fluffy (on medium speed). Add vanilla.
- In separate small bowl add flour and baking soda, then add dry ingredients to wet ingredients.
- Stir in quick cooking rolled oats and raisins.
- Drop by teaspoonful (or use a cookie scoop) onto an ungreased cookie sheet or baking sheets lined with parchment paper, about 2 inches apart.
- Bake cookies for about 10 minutes or until bottoms are golden brown.
- Move to a wire rack to cool.