Perfect Oatmeal Cookies

I don't often call recipes perfect, but these oatmeal cookies are soft, chewy, and warmly spiced - everything a good oatmeal raisin cookie should be.

Oatmeal cookies

Happy Friday! I’m so excited to share these oatmeal cookies with you today because they truly are the best. A few weeks ago, I got an intense craving for a good oatmeal raisin cookie. I ran to the kitchen and hastily threw together ingredients that I happened to have on hand and, without really measuring, I made some ok oat-ball kind of cookies. They halfway hit the spot, but my craving continued. So when I flipped through Sarah Copeland’s beautiful new book Every Day is Saturday, her oatmeal cookie recipe grabbed my attention.

Sarah writes, “there are three kinds of oatmeal cookie: over-sugared and raisin-laden; too wholesome (a hippie cookie in disguise); and then these little nuggets of joy you can’t stop eating – that just right kind of cookie. These live in the third camp: sugar under control, but present, and no skimping on the butter (although I used coconut oil and they were still perfect). Cinnamon and vanilla give these big flavor. And for the sweet-toothed, a sprinkling of raisins, and buttery pecans (I used walnuts) do the trick.”

My personal verdict? These cookies totally hit the spot! They were exactly what I was craving, the only problem is that they disappeared too quickly!

Sarah is the author of some of my favorite cookbooks including the Newlywed Cookbook and Feast. Her newest book, Every Day is Saturday, is a gorgeous book full of recipes that are easy and doable for weekdays but that will infuse a dreamy weekend vibe into your everyday.

Oatmeal cookie recipe ingredients

Oatmeal Cookie Recipe Ingredients

The ingredients to this recipe are simple – you likely already have them in your pantry!

  • All-purpose flour and whole rolled oats are the base of the dough.
  • Baking powder and baking soda make them nice & puffy.
  • Brown sugar adds the perfect caramelized sweetness.
  • Sea salt offsets the sweet sugar and raisins.
  • Cinnamon and vanilla extract give them that delicious warm, spiced oatmeal cookie flavor.
  • Coconut oil or melted butter adds moisture and richness. I used coconut oil, and these tasted wonderfully buttery just the same!
  • 1 large egg + an extra egg yolk give them a rich, thick dough and a moist, light final texture.
  • Raisins dot them with chewy pops of sweetness.
  • And walnuts add nuttiness and crunch.

Pouring wet ingredients into a bowl of dry ingredients

How to Make Oatmeal Raisin Cookies

Making this oatmeal raisin cookie recipe couldn’t be easier. Here’s what you need to do:

  1. In separate bowls, whisk together the dry and wet ingredients.
  2. Pour the wet ingredients into the bowl with the dry ingredients and mix until just combined.
  3. Fold in the oats, raisins, and walnuts. The mixture will be thick!
  4. Let the dough rest for 20 minutes. Then, roll it into balls.
  5. Bake the balls at 350 degrees for 10-11 minutes, until nicely golden brown.
  6. When you take the cookies out of the oven, they should look slightly under-baked. Don’t worry, though – leave them on the hot baking sheets for 5 minutes out of the oven, and they’ll be delectably soft and chewy.
  7. After 5 minutes, transfer the cookies to a wire rack to cool completely, and enjoy!

Spatula folding together wet and dry ingredients in a mixing bowl How to make oatmeal raisin cookies Cookie dough in a mixing bowl with spatula

Oatmeal Cookie Recipe Tips

Sarah has a few excellent pointers in her book. These are her tips for making the best oatmeal raisin cookies:

  • Use brown sugar. Instead of using a mix of brown sugar and granulated sugar, Sarah opts for all brown sugar. It gives these oatmeal raisin cookies a delicious caramelized sweetness.
  • Go for melted, not creamed, butter. According to Sarah, creamed butter cookies are unpredictable: they can easily spread too much or be too firm. With melted butter, though, you’ll get moist, chewy cookies every time.
  • Let the dough rest 20 minutes before baking. Those 20 minutes will make your dough easier to roll into balls, so the cookies will keep their shape and develop a yummy chewy texture in the oven.
  • Allow the cookies to cool completely for the best texture and flavor. It may be agony, but letting these oatmeal raisin cookies cool completely only makes them better. They’ll be chewier and fully infused with brown sugar flavor. Sarah likes these best a few hours to 1 day after baking. (Though I can attest that they’re still good if you can’t wait that long.)

How to make oatmeal cookies

My Favorite Variations for Oatmeal Cookies

If you follow this recipe as written, you absolutely will not be disappointed: these oatmeal cookies are buttery, nutty, and perfectly spiced. If you want to step outside the traditional oatmeal raisin cookie box, though, here are a few suggestions to change them up:

  • Substitute chocolate chips for the raisins to make oatmeal chocolate chip cookies, or use a mix of both.
  • Try using pecans instead of walnuts.
  • Swap the raisins for dried cherries or cranberries.
  • Add a dash of cardamom or ginger to the dough.
  • Skip the raisins and use butterscotch chips or a mix of chocolate and butterscotch chips for extra-buttery flavor.

What’s your favorite way to make oatmeal cookies? Let me know in the comments!

Folding raisins, nuts, and oats into oatmeal cookie recipe dough

Make-Ahead Oatmeal Cookies

If you’re someone who likes to keep cookie dough on hand in the fridge or freezer, this oatmeal cookie recipe is for you. You can mix up the dough and keep it in the fridge for 7-10 days or freeze it for up to a month.

To store the dough, roll it into balls and freeze them briefly. Then, transfer them to airtight plastic containers or Ziploc bags and refrigerate or freeze. You can also roll the dough into a log, using an 8×12-inch piece of parchment paper as a guide. Wrap the log tightly in parchment to refrigerate or freeze, and slice the cookies into rounds before baking.

Bake your cookie dough straight from the fridge. If it’s frozen, allow it to rest for 15 minutes at room temperature before putting it in the oven.

Balls of oatmeal cookie dough on a baking sheet

More Favorite Cookie Recipes

If you love these oatmeal cookies, try one of these yummy cookie recipes next:

Oatmeal cookies in a pan

Perfect Oatmeal Raisin Cookies

rate this recipe:
4.99 from 58 votes
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Serves 20
These soft and chewy oatmeal cookies are the perfect afternoon treat! Try stirring in chocolate or butterscotch chips for a fun variation. From Every Day is Saturday by Sarah Copeland.


  • 1 cup all-purpose flour,

    spooned and leveled

  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon cinnamon
  • 1/2 cup coconut oil or butter, melted
  • 3/4 cup packed brown sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons vanilla
  • 1 1/2 cup whole rolled oats
  • 3/4 cup raisins
  • 1/2 cup chopped walnuts, optional


  • Preheat the oven to 350°F and line two baking sheets with parchment paper.
  • Combine the flour, baking soda, baking powder, salt, and cinnamon in a large bowl. In a separate bowl, whisk together the melted coconut oil, sugar, whole egg, egg yolk, and vanilla, whisking vigorously.
  • Stir the wet ingredients into the dry ingredients. Stir in the oats, raisins, and walnuts, if using, folding into a tight batter. Set the dough aside for 20 minutes while the oven preheats. (Note: if your dough seems too wet to become scoop-able, chill it in the fridge for this 20 minutes and it'll firm up). If your dough is too crumbly, stir in 2 to 3 tablespoons water.
  • Scoop into 20 tablespoon-sized balls and roll lightly in barely damp hands to make them round. Spread out onto the prepared baking sheets and bake until puffed, golden, and a touch underbaked-looking, 10 to 11 minutes. Let cool on the pans for 5 minutes before transferring to a wire rack to cool completely.



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Rate this recipe (after making it)

  1. Evelyn

    I am going to try these “Perfect Oatmeal Raisin Cookies” right now!

    • Jeanine Donofrio

      I hope you enjoyed them 🙂

  2. Emily Kerbs

    These look soooo delicious! I love the options and tips you provided; they will come in handy! I really like using dark choc chips in mine and maybe some dried cranberries 😉

  3. Tracey

    Did I miss calorie count?
    Please and thanks!

    • Jeanine Donofrio

      we don’t count calories – plus cookies are a fun treat so they don’t have any 🙂

      • KAY LOWE

        I’ll have to add that to my excuses. Eating at church dinners the calories don’t count. So now, apparently, fun cookies calories don’t count. Who knew?

        • Abi

          Love the mentality😂😂

  4. Eartha Whitfield

    This is my family’s favorite oatmeal cookies. I substitute the raisins with craisins and add chopped candied ginger! Moist and chewy with a firey zing when you bite into a piece of ginger!❤

  5. Natalie from

    5 stars
    I love oatmeal cookies! They look so delicious and I love how easy this recipe is!

  6. Jake from

    5 stars
    Love oatmeal cookies and these were delicious. They also left a big smile on my daughters face. Thanks for the great recipe.

    • Jeanine Donofrio

      I’m so happy you both enjoyed them! 🙂

  7. karen

    These were a total mess. Couldn’t roll them into a ball at all. Have a bowl full of oatmeal and raisins and batter that won’t stick together.

    • Jeanine Donofrio

      oh no, so weird. If it’s too wet, I’d try letting the dough sit in the fridge for a bit to firm up.

      • karen

        Thanks for your reply. I was wondering why the recipe didn’t say to put the dough in the frig for awhile as other cookie recipes do. I was able to get a few in actual cookie shape and the rest in a “brownie like” shape. I didn’t want to throw it all out. They do taste pretty good….just in weird shapes.

        • Jeanine Donofrio

          I just made these again myself and didn’t have a problem rolling them without chilling. I wonder if an ingredient got switched or perhaps summer humidity might have had an effect? I’m glad they tasted good!

          • karen

            Yep. That had to be it. It was a very hot day and I’m sure high humidity in my kitchen. I will try them again soon.

      • Jan B

        I wonder if some people might put too much butter in, reading 1/2 cup of melted butter instead of 1/2 cup of butter, melted. There’s a difference!

        • Isis

          Taste was there but texture was bad, too flaky and dry. Not sure what I missed, when baking they stayed in a ball shape and didn’t melt into a flat cookie shape. I had to flatten the cookie with my hand after baking. Maybe I should have used more butter. I added nuts (almost a cup) perhaps that’s where I went wrong. But they’re still ok!

          • Jeanine Donofrio

            I think the extra nuts probably caused the texture change. I’d try without the nuts (I didn’t use any when I made mine and they flattened well) or using no more than the 1/2 cup. Hope that helps!

          • Jeanine Donofrio

            rather, I used walnuts, but just 1/2 cup.

          • Donna

            There’s a difference? How about a weight, then?

    • Cindy

      Lol worked for me guess you did it wrong 🤔 hmmmm try try again dear

  8. R

    5 stars
    Hi Jeanine, I just made these and they are very good! I used dried cranberries and toasted walnuts and coconut oil . While I don’t hate them with the slight coconut flavour, my next batch will be made using butter as I do prefer a buttery flavour vs. a coconut-y flavour. Thanks so much for yet another great recipe!

    • Jeanine Donofrio

      I’m glad you loved them! Just fyi – if you’re baking with coconut oil and don’t want the coconut-ty taste, be sure to get refined coconut oil, it’s flavor is more neutral as compared to un-refined coconut oil.

  9. Anne

    These are quite nice and I would make them again. Next time I would press them down a bit before baking as they did not flatten as your photo and I thought the middle was still a bit uncooked. A nice easy cookie to whip up in a few minutes

  10. Laurie

    Help! My batter is not thick at all! I followed directions, I don’t know what went wrong!

    • Jeanine Donofrio

      Hi Laurie, Try setting the batter in the fridge until it firms up (30 minutes or so).

      • Laurie

        I did that. The batter was still wet and very sticky. I checked to be sure I had all the right amounts for the ingredients, and I did, but it was almost like there wasn’t enough flour or something. I made them anyway, and they’re good, but I wish I knew what I did wrong!!

        • Jeanine Donofrio

          Hmm, that’s so strange, I make these very regularly and haven’t had this happen… I wonder, did you use the walnuts? Sarah lists them as optional in the recipe but I think it might make a difference in the dough if they’re not there. The only other thing I can think of is that flour measurements can vary depending on how packed the measuring cup is – perhaps I should start listing flour in baking recipes by weight, but I wonder how many people have a kitchen scale?

  11. Ximena

    Would you be so kind to update the recipe listing the ingredients by weight?
    I’ve found great differences in the outcome when I fill the cups tightly. Thank you so much!

  12. Michelle

    This is such a perfect recipe! I tried it the only thing I added is 1/2 cup white sugar! Thank you for sharing your recipe!

    • Jeanine Donofrio

      Hi Michelle, I’m so glad you loved them!

  13. Lisa

    So good!! Thank you!

  14. Michelle

    Using this dough as a topping for my sweet potatoes

  15. Sharon

    5 stars
    Hi, I just made these cookies, they are great. This is the best recipe I found yet it was easy and fun. My grand daughter loves to help make cookies. One Saturday I tried three different recipes, they ended up in the trash I was sad I thought I lost my baking skills. I followed your recipe exactly, right down to the timing its my new favorite thank you. The all brown sugar, melted butter and letting it rest for 20 min. made a difference. Just love it.

  16. Jessica

    5 stars
    I have made this recipe 3 times in the 5 days! The cookies keep on vanishing and we are a family of three. I used butter and subbed chocolate chips for the raisins and pecans for walnuts, perfection! Thank you for sharing this amazing recipe

    • Jeanine Donofrio

      Hi Jessica, I’m so glad you and your family have loved them so much!

  17. Cindy Ong

    Hi Jeanine,
    What is the proportion for flaxseed mix if I’m substituting it for the eggs?


  18. Liza

    Hi Jeanine! Can I use brown rice flour here instead of regular? Your website/cookbook has been a lifesaver for me!! Thank you for all the inspiration!!

    • Jeanine Donofrio

      Hi Liza,

      No, I’m afraid the texture of brown rice flour is completely different. If that’s what you have on hand I’d search for a cookie recipe that uses it specifically. There’s a chocolate cookie recipe that uses brown rice flour in the e-book bundle that we gave away with the cookbooks – I’d go make that recipe, let me know if you received that pdf!

      • Liza

        thank you!! My husband bought me the everyday cookbook (on amazon, I think) and so I never received a pdf. I plan on buying the original cookbook now as well!

        • Jeanine Donofrio

          I’ll email you the link later today 🙂

          • Liza

            Thank you!!

  19. vanessa

    Why are you using eggs on this recipe, I see you substitute flax in other ones, I am vegan and would like to know if it will affect the flavor or texture to leave out the eggs.

    • Jeanine Donofrio

      Hi Vanessa, this recipe was from someone else’s cookbook… I haven’t tried it without eggs so I’m not sure how it would work. These other oatmeal cookies don’t have eggs and they’re delicious, maybe give these a try?:

  20. Suzy mendez

    can i substitute flour for almond flour?

    • Jeanine Donofrio

      Hi Suzy, I haven’t tested it that way. Almond flour and regular flour aren’t always a 1:1 swap.

  21. Jeanine Donofrio

    Hi Ronnie, the ingredients are listed in the recipe card at the bottom of the post.

  22. Josie

    Mine didn’t come out very chewy. Are they supposed to be?

    • Jeanine Donofrio

      Hmm, did you change any of the ingredients? Mine are always pretty chewy.

      • Josie

        No I didn’t, though I used flour from a bakery and not the supermarket.. don’t know if that would be a problem though, because it says “great for all baking purposes.” I used refined coconut oil, maybe that’s why..?

        • Jeanine Donofrio

          Hmm, I can’t see how that would affect the chewiness. Refined coconut oil would just make them taste more coconut-y, but the oats, raisins, and brown sugar are what make them chewy. If the texture is too crisp, maybe they baked a little too long? Ovens can vary.

          • Josie

            Did you use light or brown sugar? Would that matter? Yes, maybe I will try to bake them for less time. Thanks

          • Jeanine Donofrio

            I’ve used light brown sugar every time I’ve made them, I think dark would be good too (I think dark would make them more chewy).

  23. Devanshi

    OMG! These turned out soooooo good! I don’t even like Oatmeal raisin cookies, made them for
    my daughter! Tried one and they are perfect! Next time I will try with cherries and dark choc chips.

    Thank you!

    • Jeanine Donofrio

      I’m so glad you loved them!

  24. Dee

    Can I use almond or coconut flour

  25. Corey

    5 stars
    My family loves these! They are so addictive! I love your mixing bowl too, is that and East Fork pottery bowl by chance?

    • Jeanine Donofrio

      I’m so glad they were a hit! It’s Sheldon Ceramics.

      • Corey

        😍 Beautiful! Thanks

  26. Joselyn

    5 stars
    My Go- To recipe for oatmeal cookies! Love these

    • Jeanine Donofrio

      I’m so glad you loved them!

  27. Gina

    5 stars
    I just now made these cookies!! Awesome is my opinion!! I have avoided making oatmeal cookies for years as they always came out terrible. I followed your directions precisely and they came out perfect. I did add pecans with no problems. Delicious!!! Finally a recipe I can make for my friends and family.
    Thank you!

    • Jeanine Donofrio

      Hi Gina, I’m so glad these were a hit!

  28. Robin

    5 stars
    BEST oatmeal cookie recipe. Let me tell you I’ve been baking cookies for 5 decades and these are perfection. Follow the recipe to the letter and you’ll have baked a blue ribbon winner.

  29. Dinithi

    Jeanine, can I substitute the brown sugar for white sugar ?

    • Abi

      You could try but the brown sugar adds some flavor that is amazing for an oatmeal cookie. Brown sugar has molasses and gives it that warm flavor along with the other stuff

  30. Patty from

    5 stars
    Followed this recipe exactly with butter.And without raisins. The cookie dough was perfect. Let it rest for 20 minutes. Used a cookie scoop and the cookies baked perfectly. They did not come out as cookie balls. The cookies spread just perfectly. They taste amazing!!! Thank you

    • Jeanine Donofrio

      Hi Patty, I’m so glad you loved them!

  31. Aggie

    5 stars
    Currently in the oven! Thanks for the recipe!

  32. Denise

    Would throwing in 2 eggs instead of 1 egg + 1 yolk make a big difference? Thanks!

    • Jeanine Donofrio

      Yes, I think it would change the texture.

      • Norma Darr

        I toasted the oatmeal and walnuts for 7 minutes. I love the flavor that they bring to a recipe. I used dried cranberries, cherries, currents and golden raisins. In the fridge for 25 minutes. Used a small scope and got 35 beautiful cookies. Some of them are for presents so I wanted a smaller cookie. Thanks for the recipe. I’ll use it again.

  33. Nancy

    5 stars
    These were delicious! I made them slightly smaller so they only baked for 9 minutes but will definitely be making again. Everyone in the family loved them. I used the suggested modifications of substituting chocolate chips for the nuts and dried cranberries for the raisins. Next time I think I will try the original recipe. I know it will be just as good.

  34. CdnKing

    5 stars
    Really yummy. I substituted walnuts for chocolate chips (as I was craving them) but will definitely try walnuts next time. Thank you for the lovely recipe!

  35. Melanie A

    5 stars
    These cookies are so yummy! Soft and chewy, not cakey at all. I substituted 60% bittersweet chocolate chips (instead of raisins) and they’re amazing. Chocolatey, seeet and salty with a hint of cinnamon. I will definitely try the recipe with raisins too! Thanks for sharing!

  36. Marilyn

    Yummy, but I got 30 instead of 20, and I didn’t make them particularly small. I’m not complaining, just saying!

  37. Karin

    5 stars
    These were just perfect! Followed the recipe exactly except replaced raisins with chocolate chips and left out the nuts. Easy to roll into balls, spread perfectly. I cooked them for only 9 minutes though so they were gooier

  38. Cindy

    5 stars
    Turned out great loved them thank you so so muchooking for more recipes 😊

  39. Grace

    5 stars
    Made these tonight! Really tasty. I didn’t have enough butter and halved the recipe. Turned out perfect! The batter was a little sticky but not unworkable. I ended up putting it in the refrigerator for 10 mins to chill before baking. So good. Will make again!

  40. Sav

    Hello !! Can you suggest a alternate ingredient for egg yolk ? I don’t consume eggs.,
    Love your website. Tried the bread rolls and the quinoa breakfast cookie..both turned out well !! Thank you.

  41. Abi

    Do I have to put raisins in? I want just a straight oatmeal cookie.

  42. Abi

    If you make it before hand id say to roll them out so its a lot easier to manage, or use an ice cream scoop haha

    And if you do make them before hand, maybe let them sit out a little so its softer when they go in.

  43. Nancy Ramsey

    5 stars
    Very good, those are the best Oatmeal cookies I have made. Thanks

  44. Shirley Conley

    Do I use salted butter or without

    • Jeanine Donofrio


  45. Maureen

    Can I use Bobs Red Mill 1to 1 gluten free flour.

  46. Deirdre

    5 stars
    Fantastic!! Not at all overpowering. Nice balance on ingredients. Perfect texture.
    Thank you!

  47. Margaret Guzman

    5 stars
    Delicious!! Made it with coconut oil. Not too sweet. Just right

    • Jeanine Donofrio

      I’m so glad you loved them!

  48. Senodie Jayasundara

    4 stars
    I tried this recipe today and the cookies turned out great. However, I recommend to bake the cookies in the oven for about 15-20 minutes instead of 10-11 minutes.

  49. Chria

    Can I grind up steel cut oats?

  50. Sondra C

    5 stars
    I made these today but I had to use vegan butter for my husband who can’t have dairy. I used Earth Balance sticks instead of butter, just 1 stick. Everything else I kept the same but added Craisins instead of raisins and added a bit of fresh ground nutmeg. I did not melt the better completely, instead I melted it to where it was soft and slightly melted. I usually don’t bother with mixing the dry and wet ingredients separately – I mix the wet ingredients first then add the dry ingredients. I also didn’t chill the dough and did not have any problems scooping dough into balls. I baked them about 11-12 minutes and they came out perfect except that they didn’t flatten much but my husband didn’t mind at all. He said they were perfect and had just the right amount of butter, spice, vanilla, nuts and fruit. I think you could also make these completely vegan using flax eggs or vinegar. Will definitely make again but may make me a batch too with real butter! The ingredients and amounts are perfect!

    • Jeanine Donofrio

      Hi Sondra, I’m so glad you enjoyed these! I often make them with coconut oil – that may have a better result than vegan butter.

  51. DB

    5 stars
    Wow! I’ve never been a huge oatmeal raisin cookie fan…but these, I can eat a panful! My hubby and kids are big oatmeal/raisin fans and they also LOVE these. Don’t know why I like them so much more than others I’ve tried…maybe it’s the perfect balance – not too raisiny or sweet, not crumbly, and the walnuts are just right!! Thank you, so glad I found this!!

  52. Deb

    5 stars
    Just made these cookies. Really good !

  53. Laurie

    5 stars
    Heavenly! I put in 2 whole eggs and used 1/2 butter and 1/2 coconut oil. They are delicious.

  54. Kat

    5 stars
    These were extremely tasty! I would say that they work better as drop cookies, I like that they come out flatter that way, and it’s less work!

  55. Kim

    Outstanding recipe can toss the rest!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.