Oatmeal Raisin Cookies

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I did a poll on my instagram the other day. Turns out 43% of people, who answered, say they prefer Oatmeal Raisin Cookies over Oatmeal Chocolate Chip Cookies. I was pretty surprised by this and I received a few messages saying Raisin Cookies cause trust issues. Which I would agree. There is nothing worse bitting into a cookie that you think has chocolate and its actually a raisin. Would you agree?

These Oatmeal Raisin Cookies have been my go to recipe for years, they are soft and chewy. They freeze amazingly and they are just so tasty. I love that this recipe calls for you to soak the raisins in water. I feel like that is a necessity for delicious Raisin Cookies.

I absolutely love Oatmeal Cookies because they are so versatile. If you’re reading this and you’re like, “Nahhh gurl, I’m not into Raisins”. Then I have a Oatmeal Chocolate Chip Cookie Recipe for you.

I hope you enjoy these cookies as much as my family does.

Oatmeal Raisin Cookies

Delicious soft and chewy with a touch of spice oatmeal raisi cookie
Cook Time 12 minutes
Course Dessert
Cuisine American
Servings 24


  • 1/2 cup Unsalted Butter
  • 2/3 cup Brown Sugar
  • 1 Large Egg
  • 1 tsp Vanilla
  • 3/4 cup Flour
  • 1/2 tsp Baking Soda
  • 3/4 tsp Cinnamon
  • 1/8 tsp Nutmeg
  • 1/4 tsp Salt
  • 1 1/2 cups Rolled Oats
  • 3/4 cup Raisins


  • Preheat oven 350°F. Line a baking sheet with parchment, set aside.
  • In a small bowl, add the raisins and cover with warm water. This process helps to plump them up. Set aside.
  • In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth. In a separate small bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Add the dry ingredients to the cream mixture. Blend until combined. Drain the raisins well. Stir in the oats and raisins into mixture.
  • Scoop a tablespoon of dough into a round ball and place on prepared baking sheet, leaving space to spread out. Bake them for 10 to 12 minutes. Take them out when they are golden at the edges but still a little under baked in the middle. Let them sit on the hot baking sheet for five minutes before transferring them to cooling rack.
  • These cookies keep well in an airtight container for a week and they freeze well.
Keyword easy

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