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Cookies & Bars

Oatmeal Raisin Cookies

Thick, chewy oatmeal cookies with crisp edges, soft centers, warm cinnamon and plenty of plump raisins.

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A pile of chewy oatmeal raisin cookies
Photo: Oatmeal Cookies with orange zest, golden raisins, and chocolate chips by Paul Martin, CC BY 2.0, via Wikimedia Commons

A good oatmeal raisin cookie is chewy and buttery, with crisp golden edges, a soft center and a warm hint of cinnamon. The secret is a high proportion of brown sugar, which keeps the cookies moist and adds caramel flavor, and old-fashioned rolled oats, which give a hearty, chewy texture.

Why this recipe works

  • More brown sugar than white. Brown sugar holds moisture, so the cookies stay soft and chewy for days.
  • Rolled oats. Old-fashioned rolled oats keep their shape and chew. Quick oats make a softer, more cake-like cookie.
  • Plumped raisins. Soaking the raisins in hot water for 10 minutes keeps them juicy and stops them drawing moisture out of the dough.
  • Chilled dough. Thirty minutes in the fridge lets the oats hydrate and gives thicker cookies.

Making it in the UK

Use porridge oats (jumbo or rolled, not instant) and light brown soft sugar. Bicarbonate of soda is the same as baking soda.

FAQ

Can I add chocolate chips?

Yes. Replace half or all of the raisins with chocolate chips, or add a handful of chopped walnuts or pecans.

Why did my cookies spread too much?

The butter was too warm or the dough was not chilled. Chill the scooped dough for 30 minutes before baking. For a crisp, buttery alternative, try our shortbread fingers.

Oatmeal Raisin Cookies

Print recipe

Prep time
Cook time
Additional time
Total time
Servings
36
Yield
About 36 cookies
Difficulty
Easy
Course
Dessert
Cuisine
American

Ingredients

Conversions are rounded for convenience. For baking, use the original measurements where possible.

Instructions

  1. Put the raisins in a bowl, cover with hot water and soak for 10 minutes. Drain and pat dry.

  2. Whisk together the flour, baking soda, cinnamon and salt.

  3. Beat the butter, brown sugar and granulated sugar with an electric mixer for 2 minutes, until creamy. Beat in the eggs one at a time, then the vanilla.

  4. Mix in the flour mixture on low speed, then stir in the oats and raisins.

  5. Cover and chill the dough for 30 minutes. Heat the oven to 350°F (180°C, or 160°C (320°F) fan, gas mark 4) and line two baking sheets with parchment paper.

  6. Scoop rounded 2-tablespoon portions of dough onto the sheets, 2 inches (5 cm) apart.

  7. Bake for 11 to 13 minutes, until the edges are golden and the centers still look slightly underbaked.

  8. Cool on the sheets for 5 minutes, then transfer to a wire rack.

Notes

  • For perfectly round cookies, nudge the edges into shape with a round cutter or glass right after they come out of the oven.

Tips

  • Add a little orange zest with the vanilla for a bright, fragrant twist.

Substitutions

  • Raisins: dried cranberries, chopped dates or chocolate chips.
  • Gluten-free: use certified gluten-free oats and a gluten-free flour blend.

Storage and reheating

  • Store in an airtight container at room temperature for up to 5 days.
  • Freeze scooped dough for up to 3 months and bake from frozen, adding 1 to 2 minutes.
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