Oatmeal Raisin Cookies (2024)

These easy, from-scratch, soft oatmeal raisin cookies come together quickly to form a delicious, more-ish cookie.

These oat and raisin cookies consist of a simple cookie dough that is flavored with plumped-up raisins and ground cinnamon.

This cookie requires a short 20-minute chill time before baking, which is honestly the perfect amount of time to allow the oven to preheat, and for the cookies to firm up. But I highly recommend chilling the cookies for 24 hours, the flavor is just so much better.

This cookie dough also freezes really well, and the dough can be baked from frozen. This means you can have a steady supply of oatmeal and raisin cookies in the freezer.

Recipe Development

This recipe was inspired by this site's search results and by the poll results from my weekly newsletter. And I decided to base it on my super simple vanilla cookies recipe. However, I did opt into including an extra egg in this recipe, simply to make making a small batch of oatmeal raisin cookies easier.

These oatmeal cookies are also fairly different from my Anzac cookies or crunchies - which don't contain eggs and are flavored with golden syrup.

During the testing phases, I tested baking the cookies after a 20-minute rest in the fridge, a 24-hour chill time, and straight from frozen. And I honestly think these cookies taste best once they have been chilled in the fridge for 24 hours, or direct from frozen.

Ingredient Notes & Substitutions

Here are notes on the ingredients used, please refer to the recipe card for full quantities.

Reduced Sugar Variation

After I posted this recipe, the very first comment I received was that this cookie was a bit sweet for their liking. So today (13 May 2024) I decided to test a 25% and a 50% reduced sugar version.

For both cookies, they did not spread out as much on the baking tray. And I highly recommend flattening the cookie dough balls to about 1cm tall if you want a flattish cookie. If you don't flatten them, they come out fairly tall. Honestly, this is just for your own personal preference.

A 25% reduction in sugar means that for a full batch of cookies, there will be a total of 165 grams of brown sugar and 75 grams of white sugar. These cookies are a touch drier and have a bit of sweetness. It reminds me more of a biscuit (think European-type biscuit) than a cookie.

At 50% of the total sugar, means that for a full recipe, you will use 110 grams of brown sugar and 50 grams of white sugar. These cookies are drier and a bit more crumbly, and sort of remind me of a scone in overall flavor. And you can't really taste any sweetness from the sugar. But hey are still good.

Small-Batch

To bake a smaller batch of these oatmeal cookies, which will be a total of about 16 cookies, simply click on the "½" button in the recipe card. And follow the instructions as normal.

For an even smaller batch, I would weigh out the egg into a small bowl. Then beat it and add in half the egg to a "¼" batch.

Step-By-Step Instructions

Step 1 - In a heat-proof bowl, combine the raisins and the hot water. Allow to rest for 10-15 minutes. Drain the raisins and dry them off with paper towels or a tea towel.

Step 2 - In a large mixing bowl, whisk together the flour, baking soda, salt, ground cinnamon, and oats.

Step 3 - In another bowl, combine the melted butter and sugar. Whisk vigorously until the sugar is mostly dissolved. Allow to cool for 5 minutes if the butter is really hot.

Step 4 - Add in the eggs and vanilla. Whisk together until fully combined.

Step 5 - Pour the wet ingredients into the dry ingredients. Add the raisins, and then mix until a soft cookie dough forms.

Top Tip - The cookie dough may initially look a bit too soft, but as the dough stands the butter will become more solid, and the oats and flour will absorb the moisture in the cookie dough.

Step 6 - Line a plate or baking tray with baking paper/parchment paper. Then portion out the cookie dough in 2 tablespoon-sized balls. I used a 2 tablespoon cookie scoop. Place the cookie dough balls onto the baking tray with parchment paper. Cover with cling film. Alternatively, line an airtight container with baking paper and place the portioned cookie dough balls in the container.

Step 7 - Let the cookie dough balls rest in the fridge for at least 20 minutes up to 24 hours. I recommend 24 hours.

Step 8 - Preheat the oven to 180°/350°F. Line a baking tray or two with baking paper or parchment paper.

Step 9 - Place the chilled cookie dough balls on the baking tray about 2 to 3 inches apart. Bake for 15 to 20 minutes. My cookies were done at the 18-minute mark.

Step 10 - Let the cookies cool on the baking tray for at least 5 minutes before carefully lifting onto a wired rack to cool completely.

Top Tip - for picture-perfect round cookies, use a large cookie cutter or bowl and scoot around the edges of the cookies into a perfect circle while they are still hot.

Expert Tips for This Recipe

• Once you have soaked the raisins, drain them and then dry them between a few sheets of paper towel, or in a clean tea towel/kitchen towel. We want to remove as much of the excess water as possible.
• The cookie dough will feel very soft, but resting it in the fridge will harden the butter and allow the oats and flour to absorb the moisture in the dough.
• The cookie dough must rest for at least 20 minutes in the fridge, but the flavor is great after a 24-hour chill in the fridge.
• If using a fan-assisted, convection, or air-fryer, reduce the temperature by 20°C/25°F
• Let the oven preheat properly before baking the cookies.
• Remember that all ovens work slightly differently and bake times may need to be adjusted for your specific oven.
• Have a peep at the cookies at 15 minutes to gauge if they need an additional 2 to 5 minutes of baking.

Storage and Freezing

Store the baked cookies, once completely cooled, in an airtight container for up to a week.

Baked, cooled cookies can be frozen in an airtight container for up to 3 months.

Portioned cookie dough balls can be stored in an airtight container for up to 3 months. To bake, preheat the oven and bake from frozen. You may need to add 2 to 3 minutes to the baking timing.

Oatmeal Raisin Cookies FAQ

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Oatmeal Raisin Cookies

Mary-Lou

These easy, from-scratch, soft oatmeal raisin cookies come together quickly to form a delicious, more-ish cookie.

Nutrition

Serving: 1cookie | Calories: 177kcal | Carbohydrates: 27g | Protein: 3g | Fat: 7g | Sodium: 125mg

Nutrition information is an estimate. If scaling the recipe remember to scale your cook and bakeware accordingly. All temperatures stated are conventional, unless otherwise stated. Recipes tested in grams and at sea level.