These Easy Oatmeal Raisin Cookies are soo simple, yet so incredibly delicious! Made with quick oats, and basic pantry ingredients, it's the brown sugar that really makes them sing! These classic drop cookies are so simple you won't believe how incredibly delicious they taste! And you can whip them up in a snap.
Oatmeal raisin cookies are popular all year round. They are also soft and chewy, freeze well, and make a great snack or lunch box addition!
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If you love oatmeal cookies, be sure to give my Oatmeal Apricot Cookies a try!
⭐⭐⭐⭐⭐ Best oatmeal and raisin cookie ever, love them!
- Ann
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!
One of the best things about this easy oatmeal cookie recipe with few ingredients, is that you will already have most of the ingredients on hand!
🥘 Ingredient Notes
Like I said, SIMPLE! But it's the brown sugar that really makes these simple oatmeal raisin cookies stand out from the crowd! All you need for these oatmeal-raisin cookies is:
- Quick oats. Quick oats are smaller than old fashioned and create a softer texture.
- Eggs. Eggs are the binder in this recipe
- Unsalted butter. I use unsalted butter so I control the salt in my baking.
- Raisins. I use any type of raisin I have on hand for this recipe.
- Brown sugar. Brown sugar really elevates the taste of these cookies with its rich molasses flavor and contributes to a moist and chewy cookie!
📖 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!
🔪How to Make Simple Oatmeal Raisin Cookies
PREP: 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 (on medium speed) room temperature butter and sugars together until light and fluffy.
Beat in egg and vanilla.
In separate small bowl, mix flour and baking soda.
Then add dry ingredients to wet ingredients and beat together.
Stir in quick cooking rolled oats and raisins.
Mix well with a large spoon/wooden spoon.
Drop by teaspoonful (or use a cookie scoop) onto an UNGREASED cookie sheet or baking sheets (you can line with parchment paper if you wish) about 2 inches apart.
Bake cookies for about 8-10 minutes or until bottoms are golden brown.
*If using a medium cookie scoop, bake 10 - 13 minutes.
Let cool for 5 minutes until moving to a wire rack to continue cooling.
👪 Serving Size
This recipe makes 20 oatmeal raisin cookies. However, you can half, double, or triple the recipe by clicking on the 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!
🌡️How to Store
Keep these soft oatmeal raisin cookies on the counter (in an airtight container or cookie 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.
Top Tip
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.
❔Recipe FAQ's
It's not necessary to soak your raisins (I never have), although some bakers prefer to do this because they think
Yes, you'll just need to pulse them a few times in the food processor to break them down. Or you can leave them as is and you'll just have a much chewier cookie!
Oatmeal Raisin Cookie Dough
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!
So if you're looking for simply delicious Easy Oatmeal Raisin Cookies, then you'll love these!
And if you're looking for more easy and delicious cookie recipes, then check out my other drop cookies recipes: Rhubarb Cookies and Zucchini Chocolate Chip Cookies!
🍪More Cookie Recipes
⭐ COMMENTS & REVIEWS
Did you know that commenting and rating recipes is one of the best ways to support your favorite recipe creators? If you loved this recipe, please comment and rate it in the recipe card or share photos on social media using the hashtag #foodmeanderings or tagging @foodmeanderings !
📋 Easy Oatmeal Raisin Cookie Recipe
Ingredients
- ½ cup unsalted butter
- ½ cup white sugar
- ¼ cup brown sugar
- 1 tsp vanilla extract
- 1 large egg
- ⅔ cup all -purpose flour
- ½ teaspoon baking soda
- 1 ½ cups quick cooking rolled oats
- 1 cup raisins
Instructions
- 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.
- Mix well.
- 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 8-10 minutes or until bottoms are golden brown.*If using a medium cookie scoop, bake 10 - 13 minutes..
- Move to a wire rack to cool.
Notes
- 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.
- 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!
Mrs. Lee says
Made these today with my son. He is autistic and has a hard time following written directions and measurements. However, this recipe was so easy to follow. He did it all by himself with just a little guidance from me. He's 22 and trying to become more independent. He has a passion for cooking, and he approves this recipe!!!
Terri Gilson says
Hi,
I'm so glad to hear that your son loved the cookies and was able to easily follow the directions! I work very hard to make my site and recipes user friendly and it's so great to hear this positive feedback!
And thanks so much for taking the time to comment! 🙂
Take care,
Terri
B says
I just made these and they are definitely missing a little bit of salt. While good, they're a little on the bland side. I have always added about a teaspoon of ground cloves to my oatmeal raisin cookies, too. I like that little bit of spice. Will definitely use salted butter next time, though.
Terri Gilson says
Interesting how different tastes and preferences are 🙂 I think it's more than enough salt. But if you want it saltier, I would add more salt, rather than using salted butter. Salted butter doesn't give you control over the amount of salt. And I don't like cloves, so I'd NEVER add them!
Terri
Tiffany Cantrell says
Can you use salted butter? It’s all I have on hand.
Terri Gilson says
Hi Tiffany,
Yes, they may taste a little saltier, but you probably won't notice it that much!
Hope you enjoy them 🙂
Terri
Nancy says
Made for hubby for a quick gluten free bedtime snack! Delicious😋 I just substituted gluten free flour for regular flour as he is gluten intolerant. Very good and quick/easy bake and clean up. 12 minutes in my gas oven!
Will make again. 👏🏼🙌🏼🫶🏼
Thank you.
Terri Gilson says
Hi Nancy,
I'm so glad your husband enjoyed them and that they worked perfectly with gluten-free flour!
Terri
Gilda Gold says
Excellent cookies and so easy to make !!!
Shell says
The BEST & EASIEST recipe. Made these several times in the past few months. I'm wondering if this recipe can be made into bars. In a cake pan. If so, what temperature and how long?? Please
Terri Gilson says
Hi Shell,
I've never made them like that, but you could try 350 degrees F for 15 minutes, then check! I'll have to try it the next time I make them 🙂
Terri
Paige Tucker says
Made these with my nephew! They were so easy! Added a little cinnamon too.
Kasey says
I just made them for my fiancee and I and they were amazing!! Thank you so much for sharing❤
Terri Gilson says
I'm so glad you loved them as much as we do, Kasey! Terri
ann says
Best oatmeal and raisin cookie ever, love them
Terri Gilson says
I'm so glad you loved them as much as we do, Ann!
Monica Ray says
Just made these on a beautiful spring Saturday morning before 8 am. Love the simplicity and deliciousness of this recipe! To minimize added sugar, I only added half a cup of the brown sugar and it was still scrumptious. The sweetness from the craisins (what I used) made up for lack of the other half cup. Thanks for sharing!
Terri Gilson says
Hi Monica,
I'm so glad to hear you enjoyed them! I have never tried them with craisins - great idea (and cutting back on the sugar too).
Take care,
Terri
Sueann says
The recipe calls for 1/4 c of brown sugar. Did you add just half of that amount? Thanks 🙂
Terri Gilson says
Sueann,
It sounds like she only added 1/2 cup of the brown sugar (instead of 1/4 cup) and just skipped the white sugar altogether!
Terri
Irma Mercado says
Just made the cookies, I can't stop eating them. Yum!
Good recipe.
Terri Gilson says
Hi Irma,
So happy to hear you love them as much as we do!
Terri