Homemade Oatmeal Raisin Cookies

Here is my favorite oatmeal raisin cookie recipe, with brown sugar, molasses, cinnamon, and plenty of oats and raisins in every bite.

These oatmeal raisin cookies are always a hit at my house. I love how chewy they turn out, and the cinnamon really makes them taste like home. Plus, they make the whole kitchen smell amazing while they’re baking.

What Kind of Oats Should I Use?

For oatmeal raisin cookies, you’ll want to stick with old-fashioned rolled oats, which are sometimes called whole rolled oats. Quick oats or instant oats won’t give you the same chewy texture and hearty bite that makes these cookies so good. Steel-cut oats are too hard and won’t soften properly during baking, so save those for your morning porridge. If you can find them, organic or thick-rolled oats will give you an even better texture, but regular old-fashioned oats from any brand at the grocery store will work just fine.

Options for Substitutions

These cookies are pretty forgiving when it comes to swaps, so feel free to make them your own:

• Butter: You can use salted butter if that’s what you have – just reduce the added salt to 1/4 teaspoon. Margarine works too, though the flavor won’t be quite as rich.
• Brown sugar: If you’re out of brown sugar, mix 1 cup of granulated sugar with 1 tablespoon of molasses (you’ll already have molasses for this recipe anyway).
• Molasses: In a pinch, you can use honey or maple syrup instead, though the cookies will have a slightly different flavor profile.
• Old-fashioned oats: Don’t substitute quick oats here – they’ll make your cookies mushy. Stick with old-fashioned rolled oats for the right texture.
• Raisins: Not a raisin fan? Swap them out for dried cranberries, chopped dates, chocolate chips, or even butterscotch chips. You can also mix and match for variety.
• Walnuts: Pecans work great as a substitute, or you can use chopped almonds. If you’re going nut-free, just leave them out or add extra raisins or chocolate chips instead.

Watch Out for These Mistakes While Baking

The biggest mistake people make with oatmeal raisin cookies is using quick oats instead of old-fashioned rolled oats, which leads to cookies that spread too thin and lack that classic chewy texture – stick with the whole rolled oats for the best results.

Overmixing the dough after adding the flour is another common error that creates tough, dense cookies, so mix just until the flour disappears and then gently fold in the oats and raisins by hand.

Many bakers also pull their cookies out too late, but remember they’ll continue baking on the hot pan after leaving the oven, so remove them when the edges are set but the centers still look slightly underdone for that perfect soft and chewy bite.

If your raisins are dry and hard, soak them in warm water for 10 minutes before adding them to the dough – this keeps them plump and prevents them from stealing moisture from your cookies.

What to Serve With Oatmeal Raisin Cookies?

These cookies are perfect alongside a cold glass of milk – seriously, it’s the best way to enjoy them warm from the oven. I love pairing them with a hot cup of coffee or tea for an afternoon snack, especially since the cinnamon and molasses flavors really shine through with something warm to drink. If you’re serving these for dessert, try them with a scoop of vanilla ice cream or even cinnamon ice cream for an extra treat. They also make a great breakfast cookie (yes, that’s a thing!) served with Greek yogurt and fresh fruit on the side.

Storage Instructions

Store: These cookies stay soft and chewy when kept in an airtight container at room temperature for up to 1 week. I like to toss a slice of bread in the container to help keep them extra moist. Just make sure they’re completely cooled before storing, or they’ll get sticky.

Freeze: Baked cookies freeze really well for up to 3 months in a freezer-safe container or bag. You can also freeze the cookie dough! Just scoop it into balls, freeze them on a baking sheet until solid, then transfer to a freezer bag. Bake straight from frozen, adding an extra minute or two to the baking time.

Thaw: Frozen cookies taste great at room temperature after sitting out for about 30 minutes. If you want them warm and fresh-tasting, pop them in a 300°F oven for 5 minutes or microwave for about 15 seconds.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3550-3700
• Protein: 40-48 g
• Fat: 155-170 g
• Carbohydrates: 495-520 g

Ingredients

For the wet mixture:

• 1 cup packed brown sugar
• 1/4 cup granulated sugar
• 1 cup unsalted butter (softened to room temperature, about 70°F)
• 1 tbsp molasses
• 2 tsp vanilla extract (pure vanilla extract for best flavor)
• 2 large eggs

For the dry mixture:

• 1 tsp baking soda
• 1 2/3 cups all-purpose flour (I use King Arthur all-purpose flour)
• 1/2 tsp salt
• 1 1/2 tsp ground cinnamon (freshly ground preferred for more flavor)

For the mix-ins:

• 1 cup raisins (soaked in warm water for 10 minutes if you prefer plump raisins)
• 3 cups old-fashioned rolled oats
• 1/2 cup chopped toasted walnuts (optional but recommended for extra crunch)

Step 1: Prepare Ingredients and Mise en Place

• 1 cup raisins
• 1/2 cup chopped toasted walnuts
• 1 cup unsalted butter

Soak the raisins in warm water for 10 minutes to plump them up, then drain well and set aside.

If using walnuts, ensure they’re toasted and chopped.

Bring the butter to room temperature (around 70°F)—this is crucial for proper creaming and incorporation of air into the dough.

Measure out all dry ingredients (flour, baking soda, cinnamon, salt) and have them ready near your mixing station.

Step 2: Cream Butter and Sugars

• 1 cup packed brown sugar
• 1/4 cup granulated sugar
• 1 cup unsalted butter

In a large mixing bowl, combine the softened butter, packed brown sugar, and granulated sugar.

Beat on medium speed for about 2 minutes until the mixture is light, fluffy, and pale in color.

This creaming process incorporates air into the dough, which helps the cookies rise and develop a tender crumb.

I like to use a stand mixer for this step because it ensures even incorporation without overmixing later.

Step 3: Build the Wet Base with Eggs and Flavorings

• 2 large eggs
• 1 tbsp molasses
• 2 tsp vanilla extract
• creamed butter and sugar mixture from Step 2

Add the eggs one at a time to the creamed butter mixture from Step 2, mixing on medium speed for about 1 minute total to fully incorporate them.

Then add the molasses and vanilla extract, mixing until everything is well combined and the batter is homogeneous.

The molasses adds depth and moisture to the cookies, so make sure it’s fully incorporated throughout the mixture.

Step 4: Combine Dry Ingredients

• 1 2/3 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp ground cinnamon

In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt.

Whisking instead of just stirring ensures the leavening agent (baking soda) is evenly distributed throughout the flour, which helps the cookies rise uniformly.

I prefer to use freshly ground cinnamon for noticeably better flavor compared to pre-ground.

Step 5: Combine Wet and Dry Ingredients, Then Add Oats and Mix-ins

• dry ingredient mixture from Step 4
• wet mixture from Step 3
• 3 cups old-fashioned rolled oats
• drained raisins from Step 1
• 1/2 cup chopped toasted walnuts

Add the dry ingredient mixture from Step 4 to the wet mixture from Step 3, stirring on low speed just until combined—don’t overmix or the cookies will be tough.

Once the flour is incorporated, add the old-fashioned rolled oats, drained raisins from Step 1, and chopped walnuts (if using).

Mix on low speed until everything is evenly distributed throughout the dough.

The oats should be evenly dispersed so every cookie has plenty of texture and flavor.

Step 6: Chill the Dough

• dough from Step 5

Transfer the dough to the refrigerator and chill for 30 to 60 minutes.

Chilling allows the flavors to meld and makes the dough easier to handle when scooping and shaping.

While the dough chills, preheat your oven to 350°F and line your baking sheets with parchment paper so everything is ready when you’re done chilling.

Step 7: Shape, Bake, and Cool

• chilled dough from Step 6

Remove the chilled dough from the refrigerator and roll it into 1-inch balls, placing them about 2 inches apart on the prepared baking sheets.

Bake at 350°F for 12 to 14 minutes, until the edges are golden brown but the centers still appear slightly underdone—they’ll continue cooking on the hot baking sheet.

Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes to set slightly before transferring to a wire rack.

This resting period prevents them from breaking apart while still maintaining a soft, chewy center.

Homemade Oatmeal Raisin Cookies

Delicious Homemade Oatmeal Raisin Cookies recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 19 minutes mins

Cook Time 39 minutes mins

Total Time 58 minutes mins

Servings 4

Calories 3625 kcal

Ingredients

  

For the wet mixture:

• 1 cup packed brown sugar
• 1/4 cup granulated sugar
• 1 cup unsalted butter (softened to room temperature, about 70°F)
• 1 tbsp molasses
• 2 tsp vanilla extract (pure vanilla extract for best flavor)
• 2 large eggs

For the dry mixture:

• 1 tsp baking soda
• 1 2/3 cups all-purpose flour (I use King Arthur all-purpose flour)
• 1/2 tsp salt
• 1 1/2 tsp ground cinnamon (freshly ground preferred for more flavor)

For the mix-ins:

• 1 cup raisins (soaked in warm water for 10 minutes if you prefer plump raisins)
• 3 cups old-fashioned rolled oats
• 1/2 cup chopped toasted walnuts (optional but recommended for extra crunch)

Instructions

 

• Soak the raisins in warm water for 10 minutes to plump them up, then drain well and set aside. If using walnuts, ensure they're toasted and chopped. Bring the butter to room temperature (around 70°F)—this is crucial for proper creaming and incorporation of air into the dough. Measure out all dry ingredients (flour, baking soda, cinnamon, salt) and have them ready near your mixing station.
• In a large mixing bowl, combine the softened butter, packed brown sugar, and granulated sugar. Beat on medium speed for about 2 minutes until the mixture is light, fluffy, and pale in color. This creaming process incorporates air into the dough, which helps the cookies rise and develop a tender crumb. I like to use a stand mixer for this step because it ensures even incorporation without overmixing later.
• Add the eggs one at a time to the creamed butter mixture from Step 2, mixing on medium speed for about 1 minute total to fully incorporate them. Then add the molasses and vanilla extract, mixing until everything is well combined and the batter is homogeneous. The molasses adds depth and moisture to the cookies, so make sure it's fully incorporated throughout the mixture.
• In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt. Whisking instead of just stirring ensures the leavening agent (baking soda) is evenly distributed throughout the flour, which helps the cookies rise uniformly. I prefer to use freshly ground cinnamon for noticeably better flavor compared to pre-ground.
• Add the dry ingredient mixture from Step 4 to the wet mixture from Step 3, stirring on low speed just until combined—don't overmix or the cookies will be tough. Once the flour is incorporated, add the old-fashioned rolled oats, drained raisins from Step 1, and chopped walnuts (if using). Mix on low speed until everything is evenly distributed throughout the dough. The oats should be evenly dispersed so every cookie has plenty of texture and flavor.
• Transfer the dough to the refrigerator and chill for 30 to 60 minutes. Chilling allows the flavors to meld and makes the dough easier to handle when scooping and shaping. While the dough chills, preheat your oven to 350°F and line your baking sheets with parchment paper so everything is ready when you're done chilling.
• Remove the chilled dough from the refrigerator and roll it into 1-inch balls, placing them about 2 inches apart on the prepared baking sheets. Bake at 350°F for 12 to 14 minutes, until the edges are golden brown but the centers still appear slightly underdone—they'll continue cooking on the hot baking sheet. Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes to set slightly before transferring to a wire rack. This resting period prevents them from breaking apart while still maintaining a soft, chewy center.