Old-Fashioned Oatmeal Raisin Cookies

Perfectly Soft, Perfectly Spiced, and Made from Scratch

These oatmeal raisin cookies are one of those tried-and-true family recipes that never fail. My mom made them often, and the smell of cinnamon and vanilla drifting through the kitchen meant something sweet was coming out of the oven.

They bake up soft in the center with lightly crisp edges, filled with plump raisins and hearty oats. The secret? Don’t overbake them. They may look slightly underdone when you pull them from the oven, but that’s exactly what keeps them tender and chewy.

This is simple, homemade comfort baking at its best — no mixes, no shortcuts, just real ingredients and love.

Ingredients:

1/2 c. butter
1/2 c. granulated sugar
1/2 c. brown sugar, firmly packed
1 egg
1 tsp. vanilla
1/2 tsp. cinnamon
1/4 tsp. freshly ground nutmeg
Pinch salt
1/2 tsp. baking soda
3/4 c. + 2 Tbsp. flour
1 1/2 c. large rolled oats
2/3 c. raisins 

Directions:

Preheat oven to 375°F. Line a baking sheet with parchment paper if desired.

In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.

Add the egg and vanilla. Beat until well combined and airy.

Reduce mixer speed to low. Add cinnamon, nutmeg, salt, and baking soda. Mix until incorporated.

Gradually mix in the flour until almost combined.

Stir in the rolled oats and raisins just until evenly distributed. Do not overmix.

Cover the bowl with plastic wrap and chill the dough for at least 1 hour. The dough should be very cold before baking — this helps create thick, chewy cookies.

Roll dough into 1-inch balls and place on a cookie sheet about 2½ inches apart.

Bake for 9–10 minutes, just until the edges are lightly golden. The centers may look slightly underbaked — that is perfect.

Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Tips for the Best Soft & Chewy Cookies:

• Do not overbake — this is the most important tip.
• Chill the dough well to prevent spreading.
• Use old-fashioned rolled oats, not instant oats.
• For extra softness, add 1 tablespoon of molasses to the dough.

Variations & Substitutions:

• Chocolate Chip Oatmeal Cookies – Replace raisins with chocolate chips.
• Cranberry Oatmeal Cookies – Substitute dried cranberries for raisins.
• Nutty Version – Add ½ cup chopped walnuts or pecans.
• Spiced Oatmeal Cookies – Add a pinch of cloves or allspice.

Serving Suggestions:

These cookies are wonderful served with:

• A glass of cold milk
• Hot coffee or tea
• Vanilla ice cream for an easy dessert
• They’re also perfect for lunchboxes and holiday cookie trays.
• Perfect to serve after meal like, Creamy Mashed Potatoes & Garlic Roasted Chicken.

How to Store:

Store cookies in an airtight container at room temperature for up to 5 days.

To keep them extra soft, place a slice of bread in the container — it helps maintain moisture.

To Freeze:

Freeze baked cookies for up to 3 months.

Freeze cookie dough balls on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding 1–2 minutes to the bake time.

Frequently Asked Questions:

Why chill the dough?
Chilling prevents the cookies from spreading too thin and improves texture.

Can I use quick oats?
Yes, but the texture will be softer and less hearty.

Why do my cookies turn hard?
They were likely overbaked. Remove them when the centers still look slightly soft.

Can I double this recipe?
Yes — it doubles beautifully for gatherings or holiday baking.