📋 Easy Oatmeal Raisin Cookie Recipe

2 oatmeal raisin cookies (one resting partially on the other) in front of milk, a stack of more raisin cookies and jar of brown sugar

5 from 9 votes

📋 Easy Oatmeal Raisin Cookie Recipe

These Easy Oatmeal Raisin cookies are drop cookies made with quick oats. They are classic cookies that are fast to make with a soft texture that is a little chewy, and so simple you won't believe how incredibly delicious they taste! They make a great snack or lunchbox dessert!

Course Dessert, Snack

Cuisine American, North American

Keyword cookies, oatmeal, oatmeal raisin, raisins

Special Diet Vegetarian

Prep Time 5

Cook Time 10

Total Time 15

Servings cookies

Calories 118kcal

Author Terri Gilson

Equipment

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

US Customary - Metric

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

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!

Nutrition