If there’s one cookie that takes me straight back to slow afternoons and full biscuit tins, it’s a classic oatmeal raisin cookie. Soft, chewy, just a little bit crisp on the edges and full of that old-fashioned charm I never seem to tire of.
They’re simple, fuss-free, and just sweet enough to feel like a treat without being over the top. The oats give them a lovely texture, the raisins add those little bursts of chewy sweetness, and the whole thing comes together with pantry staples you probably already have.
If you’re someone who usually skips the raisins in favour of chocolate chips – I hear you – but promise me you’ll try these as written just once. They might just surprise you.
These cookies have that perfect cosy, golden, comforting feel, and they come together quickly – no chilling or complicated steps. Just honest, humble cookies the way grandma would’ve made them.
Also, try my crispy oatmeal cookies!
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Ingredients & Substitutions
The printable recipe card below has the full ingredients list and instructions.
- Butter: I use regular salted butter, softened to room temperature.
- Light brown sugar: adds a rich, caramel-like flavour and helps keep the cookies soft and chewy.
- White sugar: gives structure and just a touch of crispness to the edges.
- Vanilla extract: real vanilla is best if you’ve got it.
- Quick oats: these give the best texture. Rolled oats work in a pinch, but they’ll make the cookies more rustic and chewy.
- Raisins: classic and sweet. You can swap them for sultanas or chocolate chips.
- All-purpose flour
- Egg
- Salt
- Baking soda
Recipe Tips
Don’t skip creaming the butter and sugars. This step is essential for texture – the air you whip in helps the cookies puff up slightly and keeps them tender.
Use room temperature ingredients. Cold butter or eggs can cause the dough to mix unevenly and affect the final bake.
Bake one tray at a time. For even browning, I like to do a single tray per bake. If you’re baking in batches, pop the dough in the fridge between rounds.
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Buy Now → How to Make Oatmeal Raisin Cookies
Step 1: Preheat the oven to 190°C (375°F). Line a cookie sheet with parchment paper and set aside.
Step 2: In a large bowl, beat the softened butter with both sugars and the vanilla until the mixture is light and fluffy. This usually takes 2–3 minutes with a hand or stand mixer. Don’t rush this step – it’s what gives you that soft centre and slightly crisp edge.
Step 3: Add the eggs and beat until well combined.
Step 4: Add the flour, baking soda, and salt. Mix until just combined.
Step 5: Gently fold in the oats.
Step 6: Add in the raisins and stir gently until they’re well distributed.
Step 7: Scoop out the dough using a 1.5 tbsp cookie scoop (or a heaped tablespoon) onto a lined baking tray, leaving a bit of space between each one. Bake for 10-12 minutes until the edges are golden and crisp.
Step 8: Let the cookies sit on the tray for 5 minutes before transferring them to a wire rack. They’ll firm up as they cool.
Storage Instructions
Once cooled, store them in an airtight container at room temperature for up to 4 days.
They also freeze beautifully. Place the cooled cookies in a single layer on a tray to freeze, then transfer them to a container or freezer bag. They’ll keep well for up to 3 months. You can even freeze the raw dough (already scooped) and bake straight from frozen – just add 1–2 extra minutes.
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More Cookie Recipes
Oatmeal Raisin Cookies
Ingredients
- 1/2 cup butter 113g
- 1 cup brown sugar
- 1/2 cup white granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup all-purpose flour
- 1/2 teaspoons baking soda
- 1/2 salt
- 1 1/2 cups quick oats
- 1 1/2 cups raisins
Instructions
- Preheat the oven to 190°C (375°F). Line a cookie sheet with parchment paper and set aside.
- In a large bowl, beat the softened butter with both sugars and the vanilla until the mixture is light and fluffy. This usually takes 2–3 minutes with a hand or stand mixer. Don’t rush this step – it’s what gives you that soft centre and slightly crisp edge.
- Add the eggs and beat until well combined.
- Add the flour, baking soda, and salt. Mix until just combined.
- Gently fold in the oats.
- Add in the raisins and stir gently until they’re well distributed.
- Scoop out the dough using a 1.5 tbsp cookie scoop (or a heaped tablespoon) onto a lined baking tray, leaving a bit of space between each one. Bake for 10-12 minutes until the edges are golden and crisp.
- Let the cookies sit on the tray for 5 minutes before transferring them to a wire rack. They’ll firm up as they cool.
