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This is a picture of a blue plate topped with a pile of oatmeal raisin cookies.
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5 from 2 votes

Homemade Oatmeal Raisin Cookies

These are the best Chewy Oatmeal Raisin Cookies you’ll ever make! Soft and chewy, they're our award-winning recipe that's easy to prepare in under an hour with all pantry ingredients.
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Keyword: cookies
Servings: 24 Cookies
Calories: 204kcal

Ingredients
 

  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 1/4 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 3 cups old-fashioned whole rolled oats
  • 1 cup salted butter room temperature
  • 1 cup brown sugar
  • 3 tablespoons granulated sugar
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 tablespoons molasses
  • 1 cup raisins

Instructions

  • Preheat the oven to 350°F.
  • In a medium bowl, whisk together the flour, salt, baking soda, cinnamon, nutmeg, cloves and oatmeal. Set aside.
  • Using a stand mixer or hand electric mixer, in a large bowl, beat the butter on medium speed with both the brown and granulated sugars until fluffy, about 1-2 minutes. Add the eggs, vanilla, and molasses, and beat again until smooth.
  • On low speed, mix the dry mixture into the wet ingredients just until combined. Stir in the raisins.
  • Chill the dough 20 minutes before baking. If not baking after 20 minutes, scoop then refrigerate or freeze the dough until ready to bake.
  • Using a cookie scoop or spoon, scoop out 3 tablespoon dough balls and place at least 2 inches apart on a parchment paper-lined cookie sheet.
  • Bake until cookie edges turn golden brown, about 13 to 15 minutes. Centers will still be slightly soft, but they will firm up as the cookies cool. Cool completely on a wire rack. Store in an airtight container at room temperature.

Video

Notes

Pro Tips and Substitutions

  • Cookie Substitutions: Are you not a part of the raisin lovers fan club? They can easily be substituted with dried cranberries, dried cherries, currants, or golden raisins.
  • Cookie Additions: Adding extra goodies to this dough can take them to the next level! Some yummy options are:
    • 1/2 cup sweetened coconut flakes
    • 1/2 cup milk, white or semi-sweet chocolate chips
    • 1/2 cup pecans or walnuts
  • Don't Overbake: Overbaking can lead to crispy cookies. To keep your cookies chewy, bake them just until the edges are set and the centers are still slightly soft. They will continue to firm up as they cool on the baking sheet.
  • Flour: You can substitute whole wheat flour or a gluten-free flour blend for all-purpose flour if you have dietary restrictions or preferences.
  • Eggs: To make vegan oatmeal raisin cookies, you can use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) or a commercial egg replacer.
  • Spices: Feel free to adjust the spices to your taste preferences. You can add more cinnamon for a spicier flavor or omit the cloves and nutmeg if you prefer.
  • Butter: You can use unsalted butter in place of salted butter 1 to 1. Simply add an additional 1/2 teaspoon salt to the recipe.

Nutrition

Calories: 204kcal | Carbohydrates: 29g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 36mg | Sodium: 142mg | Potassium: 134mg | Fiber: 2g | Sugar: 12g | Vitamin A: 259IU | Vitamin C: 0.3mg | Calcium: 24mg | Iron: 1mg
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