Soft and chewy oatmeal raisin cookies are a classic treat. Old-fashioned rolled oats, browned butter, cinnamon, and nutmeg provide toasted caramel flavors and a delightful contrast of crisp and soft textures.
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Homemade oatmeal raisin cookies with crisp edges and dense, soft centers. To achieve this type of texture, I use butter, vegetable oil, two types of sugar, and just the right ratio of flour to oats. Get ready to enjoy generously-sized treats that everyone will devour.
This recipe incorporates browned butter into the batter for a nutty caramel depth of flavor and to balance the cookie’s sweetness. You’ll find that the brown butter enhances the taste profile dramatically. For convenience, there’s no need to chill the dough before baking like in other cookie recipes. You can make, bake, eat, and repeat!
Browned butter enhances the flavor
Browned butter is considered liquid gold in the culinary world. It’s the secret flavor booster that’s very easy to make. The milk solids react to the gentle heat by simply melting the butter and turning golden in color. The Maillard browning process creates wonderful hazelnut and caramel aromas. The cookies bakes to a deep golden brown hue.
Use two types of sugar
Two types of sugar are incorporated, brown and granulated, to provide sweetness and a molasses note. I prefer adding a higher amount of brown sugar because it binds well with water, keeping the cookies moist over time.
The importance of vegetable oil
You need fat in the recipe, or the cookie will become hard like hockey pucks! Believe me, when I was testing batches, I accidentally forgot to add the vegetable oil, and the cookies had very little spread and were very tough once cooled.
This recipe uses more vegetable oil because unsaturated fats (liquid at room temperature) provide a chewier texture, while saturated fats (solid butter) provide a cakier texture.
Making the dough
Adding eggs and vanilla extract creates a flavorful binder, helping to hold the flakey oats together. The eggs provide extra fat, so the cookies don’t taste dry. A few important ingredient swaps are necessary to make oatmeal cookies chewy, not cakey or crispy throughout.
A ratio of 3 parts oats to 1 part all-purpose flour reduces the cakiness factor but enough flour that still helps the dough stick together. Baking soda helps the cookies spread and make a crisp exterior. Add the dry ingredients to the wet ingredients, using a spatula to gently fold them together.
Selecting the right oats
There are several types of oats to choose from at the market. For this recipe, make sure to use only old-fashioned oats to balance softness and chew. Incorporating the oats and raisins is the last step in making the cookie dough. This easy oatmeal raisin cookie recipe just needs hand stirring to bring the dough together.
Typically I use a stand mixer to combine the ingredients, but you don’t want to incorporate too much air into the batter. To keep the cookies dense and chewy, hand mixing is best.
Shaping the cookies
The cookie dough consistency will be thick but still easy to shape and roll into balls. Use the bottom of a large measuring cup, a ½ cup or 1 cup size, to flatten the dough directly on the baking sheet. My son James mastered the technique with ease. There are minimal leavening agents in the dough, just a small amount of baking soda and eggs to ensure even cooking and spread.
Bake at 375ºF (191ºC) for about 10 minutes. Let the cookies cool on the warm pan for about 5 minutes to gently complete cooking, then transfer them to a wire rack to cool. These cookies grow to be large, which helps reinforce the crisp edges and chewy interior crumbs. While you’ll definitely be satisfied with just one cookie, it will be hard not to grab a second when they’re hot and fresh from the oven.
These are the best oatmeal raisin cookies! Or at least that’s what my family tells me. Nothing beats a classic, with plump raisins and sweet spices from the cinnamon and nutmeg. Be sure to keep the recipe handy, as these oatmeal cookies will be eaten up fast!
More cookie recipes
- Chocolate Crinkle Cookies
- Peanut Butter Cookies
- Apricot Spritz Cookies
- Oatmeal Chocolate Chip Cookies
- White Chocolate Macadamia Cookies
- S’mores Cookies
Frequently asked questions
The oats used in the cookie dough are packed with nutrients like fiber-rich carbohydrates, protein, and fat. They are rich in vitamins and minerals like zinc, phosphorus, magnesium, and thiamine. Raisins also deliver fiber. Moderation is key, as the cookies do contain sugar.
Soaking raisins, rehydrate the fruit so that it’s plumper. If you prefer a chewier texture, don’t soak.
You’re overbaking the cookie. Bake until the edges are set but the centers are still soft. Baking too long causes a lot of moisture to be lost. Make sure to use a higher brown sugar ratio than granulated sugar. This acts as a humectant, attracting moisture during storage.
Type of oats to use in oatmeal cookies
Old-fashioned rolled oats absorb moisture from the batter and soften without losing shape. Do not use instant oats. The grains will become mushy and not have a distinct chew. Avoid extra-thick oats, as they’ll make the cookie tough and dry.
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Oatmeal Raisin Cookies
- 1 cup all-purpose flour
- ¾ teaspoon kosher salt
- ½ teaspoon baking soda
- 4 tablespoons unsalted butter
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ¾ cup dark brown sugar, packed
- ½ cup granulated sugar
- ½ cup vegetable oil
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 3 cups old-fashioned rolled oats
- ¾ cup raisins
- Preheat the Oven – Set the oven rack to the center position. Preheat to 375ºF (191ºC). Line two baking sheets with parchment paper.
- Mix the Dry Ingredients – Whisk flour, salt, and baking soda together in a small bowl.
- Brown the Butter – Heat butter in an 8-inch skillet over medium-high heat, swirling to melt evenly. Stir and cook, scraping the bottom of the pan with a spatula until the butter is golden brown and nutty in aroma, 1 to 2 minutes.
- Mix the Sugars – Transfer browned butter to a large bowl, scraping the bits from the pan. Stir in cinnamon and nutmeg. Add brown sugar, granulated sugar, and oil. Whisk together until combined.
- Make the Dough – Whisk in eggs, egg yolk, and vanilla until smooth. Use a spatula to fold in the flour mixture until combined, 1 minute.
- Add the Oats and Raisins – Stir in oats and raisins until combined. The dough will be stiff in texture.
- Shape the Cookies – Divide the dough into 3-tablespoon (60g) portions. Roll into a ball and place 2" apart on the baking sheet, 8 cookies per pan.Use the bottom of a large measuring cup to press each dough ball into 2 ½-inch wide cookies. Re-form edges into a circle if needed.
- Bake – Bake one cookie sheet at a time. The edges should be set, lightly browned on the surface, and the centers soft but not wet, about 8 to 10 minutes. Rotate the pan halfway through.
- Let Them Cool – Cool the cookies for 5 minutes and then transfer them to a wire rack. Let cool completely before serving.
- Cookie Dough Size: 2 ounces; 60g; 3 tablespoons.
- Make it Gluten-Free: Substitute gluten-free flour for all-purpose flour, and make sure the rolled oats are certified gluten-free. I recommend Bob’s Redmill 1:1 Gluten-Free Baking Flour.
- Storing: Store cookies in an airtight container for up to 7 days at room temperature. Freeze for up to 3 months.
- Recipe Adapted From: America’s Test Kitchen The Perfect Cookie Cookbook.
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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