Our Classic Oatmeal Raisin Cookies are moist, thick and chewy, with lots of raisins, a touch of cinnamon, and a ton of wholesome oats. If you’ve been looking for an incredibly delicious oatmeal raisin cookie recipe – this is the ONE! I’ve been making these cookies for about 16 years and everyone goes crazy over them!
Every nook and cranny is full of tasty goodness. They’re not too sweet and these cookies are nice and soft, but you can make them a little crispier too if you’d like.
Look at all that stickiness inside! Go ahead and stare at it for a second. The moist raisins and the butter and brown sugar melt together to make them nice and sticky. YUM – they’re SO good!
You may be asking, ‘Hey, if you’ve been making these for so many years, why haven’t you shared your Classic Oatmeal Raisin Cookies with us yet?’ Well, I have but in 5 different yummy variations, but these oatmeal raisin cookies are classic in every way. If you love oatmeal cookies, as we do, make sure to check out our Loaded Oatmeal Cookies, Trail Mix Breakfast Cookies, and our Oatmeal Date & Nut Cookies.
So, let’s get baking:
- In a large bowl cream together 1 cup butter, 1 cup (lightly packed) brown sugar, 1/4 cup sugar, and 1/2 teaspoon salt. Mix on low speed for a minute, then on medium speed for an additional minute.
- Add 2 eggs and 1 teaspoon vanilla extract. Mix on low speed until the eggs are blended in, then on medium speed for a minute and then on high speed for an additional minute. The mixture should be pale yellow and very fluffy like above.
Pro Tip: Mixing the butter, sugars, salt, eggs, and vanilla until light and very fluffy yields cookies that are soft and thick (IMO).
- Continuing on low speed add 1 1/3 cups flour, 1 teaspoon baking powder and 1 teaspoon baking soda, mix just until the flour disappears.
- Next add 1 cup (slightly rounded) raisins, mixing on low until blended in. Lastly, add 4 (level) cups rolled oats and mix on low speed again, just until blended in.
Pro Tip: Adding the raisins to the dough, before adding the oats, will insure they are well incorporated.
- Use a 2 ounce (medium-size) cookie scooper and place dough balls on ungreased non-stick baking sheets about 2″ apart.
Pro Tip: For crispier oatmeal cookies: Decrease the rolled oats to 3 1/2 cups and press the dough down about half way before baking.
- Bake cookies in a preheated 360º F oven for 10-12 minutes, or until light golden brown.
Pro Tip: I did a lot of testing back in 2001 when I was planning on starting a gourmet cookie business, and I found baking (most) cookies on the 2nd rack from the top in a preheated 360º F oven helps cookies bake and brown evenly. Give this a try and see for yourself. You may become a 2nd rack from the top baker too. 😉
Our Classic Oatmeal Raisin Cookies are a special treat for sure and they’re a healthier cookie too. We hope you make a batch and enjoy them as much as our family does. If you make them, please snap a picture and tag us on social media @MySweetMission or #MySweetMission. We’d love to see it!
Also, please consider giving this recipe a star rating, sharing it or leaving a comment. Thanks, we really appreciate it!
- 1 cup softened butter
- 1 cup brown sugar (lightly packed)
- 1/4 cup sugar
- 1/2 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/3 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 cup raisins (slightly rounded)
- 4 cups rolled oats (level)
- In a large bowl cream together the butter, sugars, and salt. Mix on low speed for a minute, then on medium speed for an additional minute.
- Add the eggs and vanilla extract. Mix on low speed until the eggs are blended in, then on medium speed for a minute and then on high speed for an additional minute. The mixture should be pale yellow and very fluffy.
- Continuing on low speed, add the flour, along with the baking powder and baking soda, and mix just until the flour disappears.
- Next add the raisins, mixing on low just until blended in. Lastly, add the oats and mix on low speed again, just until blended in.
- Use a 2 ounce (medium-sized) cookie scooper and place dough balls on ungreased non-stick baking sheets about 2" apart.
- Bake in a preheated oven for 10-12 minutes, or until light golden brown.
For crispier oatmeal cookies: Decrease the rolled oats to 3 1/2 cups and press the dough down about halfway before baking.
Serve warm or cool completely before storing in an airtight container. These cookies also freeze well for up to 6 months.
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