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.

Making easy oatmeal cookies

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!

Oatmeal raisin cookie recipe How to make oatmeal raisin cookies Oatmeal cookie recipe

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!

Oatmeal raisin cookie recipe ingredients

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.

Oatmeal raisin cookies on a baking sheet

If you love this oatmeal raisin cookie recipe…

Try these apple cookies, these pumpkin cookies, these sugar cookies, or these breakfast cookies next!

Oatmeal cookies in a pan

And be sure to check out Every Day is Saturday! I know you’ll love it!

Oatmeal Raisin Cookies from Every Day is Saturday

5.0 from 3 reviews
Perfect Oatmeal Raisin Cookies
Prep time
Cook time
Total time
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.
Recipe type: Dessert
Serves: 20
  • 1 cup all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon sea salt
  • ½ teaspoon cinnamon
  • ½ cup coconut oil or butter, melted
  • ¾ cup packed brown sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons vanilla
  • 1½ cup whole rolled oats
  • ¾ cup raisins
  • ½ cup chopped walnuts, optional
  1. Preheat the oven to 350°F and line two baking sheets with parchment paper.
  2. 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.
  3. 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.
  4. 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.



Leave a comment:

Your email address will not be published. Required fields are marked *

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 🙂

  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

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

  6. Jake from

    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.

  8. R

    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?

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.