Oatmeal raisin cookies might not have the flashy reputation of chocolate chip, but bite into one of these and you'll get it. I wish I could tell younger me just how good my oatmeal raisin cookies really are!
These are not the dry, crumbly, "grandma's likely expired" kind of cookies. These are thick, chewy, golden perfection, with soft oats, juicy raisins, and a touch of je ne sais quoi flavor that hits every note just right.
Have you been personally victimized by a disappointing oatmeal raisin cookie? I know I was at the cantina of the nun school I attended as a kid.
This is the redemption arc we've been waiting for - one bite and you'll realize these cookies were never the problem… the old recipes were.
I tested and tweaked this recipe until it delivered everything I ever wanted in an oatmeal raisin cookie: rich brown sugar flavor, just the right chew in the center with crisp, caramelized edges.
I specially love these oatmeal raisin cookies for breakfast, they make the best pre workout.
If you've ever doubted oatmeal raisin cookies, I promise this recipe will change your mind. And if you already love them? You're about to meet your new favorite version.
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Ingredients For Oatmeal Raisin Cookies
For this recipe you will need:
- Unsalted butter
- Dark brown sugar
- White granulated sugar
- Egg
- Molasses
- All-purpose flour
- Rolled oats
- Cinnamon
- Baking powder
- Baking soda
- Salt
- Raisins
See recipe card for quantities.
Secrets For Perfect Oatmeal Raisin Cookies
You might think the oats and raisins are the stars of the show, but in this recipe, dark brown sugar and molasses steal the spotlight, adding rich flavor, deep color, and just the right chew through natural caramelization.
Stick with old-fashioned rolled oats instead of quick oats - old-fashioned rolled oats keep their shape while baking and give the cookies that perfect, hearty texture. Quick oats break down too much and can make the dough dense.
For the best results, make sure your raisins are soft and plump before mixing them in. If they feel a little dry, soak them in warm water for about 10 minutes, then pat them dry to keep extra moisture out of the dough.
When baking, take the cookies out of the oven while the centers still look slightly underdone. They'll continue to set as they cool, creating that ideal balance of chewy middle and lightly crisp edges.
Lastly, hear me out: sprinkle a little flaky salt on top of your oatmeal raisin cookies to open flavor doors you didn't know you needed.
Equipment Needed To Make Oatmeal Raisin Cookies
I always recommend using a kitchen scale for accurate measurements so you can get the same results I do, but if you prefer, you can totally use cups and spoons. Check out the other recommended tools below:
- kitchen scale
- cordless mixer
- large bowl
- set of measuring cups and tablespoons
- sturdy spatula (I love everything that comes in this set)
- large cookie scoop (I used size #16)
- container for chilling the cookie dough
- baking sheet
- parchment paper
- cooling rack
- oven thermometer
Key Steps To Make Oatmeal Raisin Cookies
The key steps to perfect oatmeal raisin cookies are simple but matter.
- Cream the butter and sugars until fluffy, add egg, then the molasses, and mix in dry ingredients just until the flour disappears, then fold in the oats and raisins gently.
- Scoop using a 3 tablespoon cookie scoop or place your bowl on a scale and remove about 80 grams at a time.
- Roll them gently into balls. Cover and chill in the fridge for at least 8 hours. A long chill is key.
- Once chilled, place them in a baking sheet, leaving 2-3" all around each of them. Add extra raisins on top.
- Bake until the edges are golden and the centers still look soft.
- The bottoms should look perfectly caramelized. Let the cookies cool down on the baking sheet before transferring them to a cooling rack to finish setting. Top with flaky salt if desired and enjoy!
Check out my Cookie FAQ and Troubleshooting Guide
Before you start baking, make sure to check out my Cookie FAQ and Troubleshooting Guide, covering everything from ingredient swaps and techniques to chilling times and common baking issues. Reading this guide will help you avoid common mistakes so you can achieve the same results you see in the pictures.
Storage
Once baked, let the cookies cool completely before storing. Keep them in an airtight container at room temperature for up to 2 days. If you want them to stay fresh longer, refrigerate for up to a week, but make sure they're well sealed to prevent drying out.
For long-term storage, freeze the baked cookies for up to 2 months. To refresh, warm them in a 325°F (165°C) oven for 5 to 7 minutes or until they're just slightly soft in the center again.
Make Ahead Instructions
You can scoop and portion the cookie dough ahead of time to make baking days easier. After shaping, cover the dough well so it doesn't dry out and refrigerate for up to 24 hours before baking. I have personally not tried refrigerating the dough longer, so I am not sure how well it holds up after 24 hours.
For longer storage, chill the portioned dough on a baking sheet for about 3 hours, then freeze it on the same sheet until firm. Once solid, transfer the dough mounts to an airtight container or freezer bag and store for up to 2 months. When ready to bake, arrange the frozen dough on a lined baking sheet and bake straight from the freezer, adding about 2 minutes to the baking time.
Storage Tip
Using a clear, sturdy, and airtight container helps keep the cookie dough from drying out or getting squished, while also letting you easily see how the dough is holding up in the fridge or freezer.
Substitutions
You can make a few swaps in this recipe, but keep in mind that even small changes will affect texture, color, and flavor.
Vegan butter and egg alternatives will work, though the cookies may spread differently and bake up with a slightly different crumb.
You can also experiment with other types of sugar, but the color, texture, and spread will change - a mix of white and light brown sugars gives the best balance for this recipe.
For the chocolate, feel free to replace the white chocolate chips with chopped white chocolate, or try milk or dark chocolate chips instead.
I don't recommend using freeze-dried or fresh raspberries, but if that's what you have, go ahead and bake them - just expect different results in both color and texture.
If you want to turn this cookie into a sourdough version, replace the egg yolk with 50 grams of active sourdough starter. Chill the dough for at least 8 hours to allow the natural fermentation to develop flavor and get a similar texture.
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Oatmeal Raisin Cookies
Ingredients
- 113 grams (½ cup) unsalted butter at 65°F (18°C)
- 100 grams (½ cup) dark brown sugar
- 30 grams (2 ½ tablespoons) white sugar
- 1 large egg room temperature
- 10 milliliters (½ tablespoon) molasses unsulphured
- 120 grams (1 cup) all-purpose flour
- 2 grams (1 teaspoon) ground cinnamon
- 4 grams (1 teaspoon) baking powder
- 3 grams (½ teaspoon) baking soda
- 2 grams (½ teaspoon) fine sea salt
- 125 grams (1 ½ cups) rolled oats
- 100 grams (¾ cup) raisins
- Extra raisins for topping
- Flaky sea salt for finishing
Instructions
- In a large mixing bowl, cream the butter, brown sugar, and granulated sugar together until light and fluffy. Do not overcream: beating too long incorporates excess air, making the dough collapse as it bakes.
- Add the egg and mix until smooth, then add the molasses and mix again until fully incorporated.
- In a separate bowl, whisk together the flour, oats, cinnamon, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet mixture and mix until no dry flour remains. Do not overmix.
- Fold in the raisins until evenly distributed. The dough should be sticky.
- Scoop or portion the dough so each cookie is about 80 grams. Shape into balls and place on a tray.
- Cover well so they do not dry out and refrigerate for at least 8 hours, so the oats and flour absorb all the moisture and flavor from the butter, sugars, egg and molasses. The balls should feel less sticky after chilling, but not dry.
- Preheat the oven to 365°F (185°C). Line a baking sheet with parchment paper and arrange the cookies with at least 2 inches (5 cm) of space between each one.
- Add a few extra raisins on top before baking.
- Bake for 12 minutes, or until the edges are lightly golden and the centers still look slightly soft. Do not over bake.
- Remove from the oven and, while the cookies are still hot, use a 4-inch round cookie cutter to gently swirl around each cookie, tucking in any uneven edges to form a clean, round shape. The gentle motion helps shape them into perfectly round bakery-style cookies.
- Sprinkle lightly with flaky salt, and let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to finish setting.
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