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:
4.93 from 116 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. Tabitha from

    5 stars
    Okay, WOW! I’ve been making oatmeal cookies for awhile and this recipe…it’s amazing! These are the best oatmeal cookies I have ever made and my family wants me to double the recipe and freeze them for later! Thank you so much! As a note, I added a little bit of applesauce to the recipe and decided to skip on the walnuts and raisins. Just old fashioned oatmeal. I also made them a bit thicker so that they were fluffy and filling. Definitely a recipe to print and save for later! Thanks again!

    • Jeanine Donofrio

      I’m so glad you enjoyed them!

  2. debbie

    I made these oatmeal cookies and they came out dry!! I followed your recipe, but did half coconut oil half butter, baked for 10 min.Help!! what did I do wrong??

    • Jeanine Donofrio

      Hmmm, I wonder if they baked too long? Ovens can vary.

    • Mylene

      3 stars
      Same! Little dry balls haha awww! Still good to taste but so dry! owww

  3. Julie

    5 stars
    I added molasses to mine but ohh so good..thank you so much again. I like to use coconut oil versus butter and this is a great recipe.

  4. Molly

    Hello! To make vegan using flaxseed, would I sub the equivalent of 2 eggs? 1.5? Not sure because of the extra yolk. Thanks!

  5. Mag

    5 stars
    Super delish!! Turned out awesome! Probably the best oatmeal raisin cookies I have ever made. I didn’t have eggs, so I substituted with applesauce and still turned out awesome! I’m definitely gonna keep this recipe. Thanks!

    • Jeanine Donofrio

      I’m so glad you loved them!

    • Abby G

      Hi Mag, how much applesauce? Would love to make these vegan – thanks!

      • Mag

        Hey Abby! I used a slightly heaping 1/4 cup of applesauce. I hope you enjoy them as much as my family did.

    • Abby

      5 stars
      Thanks, Mag! I baked these last night with eggs and added cardamom and they were the best oatmeal cookies I’ve ever tasted. What a great recipe! Used coconut oil and thick oats too. Will try with applesauce next time.

    • Angeliki

      Thank you, it’s a must on our home. Delish!

  6. Victoria

    4 stars
    I have made these a couple times now, both times they came out great. The first time, I followed the recipe exactly but cooked them 12-13 minutes because I missed the timer. They came out crispy on the outside and still chewy inside. They were slightly too salty though. The second time, I made a vegan version using coconut oil and a vegan egg substitute. I also cut the salt in half. They did not spread as much but still came out chewy and delicious. Both times I made 24 cookies. I thought they were normal, typical size cookies (2 1/2 diameter), my husband suggested that they should be much larger. While I could tell the difference between the two recipe versions, my husband and teenager couldn’t and had no idea.

  7. NRM

    1 star
    The recipe has a little too much baking soda. There is an after taste and it isn’t sweet enough. The cookies do not spread out at all during cooking and they are better if you make them double the size recommended. You should really get about 10 decent sized cookies. I would not recommend this recipe.

    • Grace Lewis

      5 stars
      Did you use only baking soda? A 1/2 tsp is very little. That would account for the after taste. Also, these are puffy, rounded cookies, not intended to spread, flatten and become crispy. These are perfect, if you’re looking for a less sweet, moist, and chewy cookie. More cake-like. Delicious!

  8. Melissa

    5 stars
    These were a hit for Thanksgiving. Thank you!

  9. Diana

    I used canola oil and it came out great! Might use less salt next time because it was a little over powering.

  10. diane

    5 stars
    hese were very yum! Very humid and almost like food! Not your average cookie! It made it easier to roll balls as my flour/mixture was too wet. I used plain butter and did walnuts and raisins. Just wondering what I’m going to change next time so they’re crisp outside and soft in the middle?? Seems less butter? Or maybe there’s no egg and no extra egg yolk? The response will be appreciated! Thank you

  11. Cassie

    5 stars
    SO yummy! They’re chewy with slightly crispy edges. I used 1/2 C coconut sugar & 1/4 C brown sugar and they turned out great! Next time I’ll try all coconut sugar.

  12. Bern from

    Going to try making them. They look yummy. Can u omit the raisins ?

  13. Chelsea

    4 stars
    These were so yum! Very moist and almost like a meal! Not your average cookie! My dough/mixture was very wet so I put in fridge as recommended, this made it easier to roll balls. I used normal butter and did Walnuts and raisins. Just wondering what I would change next time to make them crunchy on outside and soft and chewy in the middle?? Seems like less butter? Or maybe one egg and no extra egg yolk? Feedback would be appreciated! Thanks

    • Chelsea

      Also thought I’d add, I live in New Zealand, currently just coming out of winter, not sure if climate has anything to do with it? Haha

    • Jeanine Donofrio

      Hi Chelsea, I’m glad you enjoyed these! They’re definitely chewy cookies with just a light crispness on the bottom. I think crunchier cookies are made with a higher butter to flour ratio… but without testing, I’m not sure that changing the ingredients here will get exactly what you’re looking for. I might just search for someone’s recipe that is already created as a crispy cookie recipe. Hope that helps!

  14. Teresa Lozoya

    Please tell me the amount one should expect from this recipe. I’m sorry but I couldn’t find it.

    • Jeanine Donofrio

      Hi Teresa, about 20 cookies.

      • Jeanne

        I am excited to make these vegan cookies! I am confused about one thing though. The picture above shows 20 balls of dough on one baking sheet and if this recipe makes 20 cookies as you replied, why is it necessary to prepare two baking sheets? I initially thought maybe 20 “servings” meant 2 cookies per serving but the instruction says to make 20 balls.

        • Jeanine Donofrio

          Hi Jeanne, they should be spread out on the baking sheet more than I have shown in the photo – so it’s best to use 2 sheets.

  15. Stephanie

    5 stars
    I loved this recipe!! I’m making them again tonight ❤️

  16. Jennifer

    5 stars
    These were amazing! I did not have raisins on hand so I used dried cranberries! My husband loved them and was surprised how much he loved them with cranberries instead of raisins.

    hmmm btw, why do men love LOVE oatmeal raisin cookies so much? hahahaa

  17. Julie McMillan

    I put chocolate chips in my oatmeal cookies. It is delicious

  18. Cindy T

    5 stars
    Yummy cookies! I used a 1 to 1 GF substitute and gf oats. Best GF cookies I’ve made. Thanks for the recipe.

    • Natalie

      Thank you for this comment! I was wondering if they would work well with gluten-free flour!

  19. Gg

    5 stars
    Delicious!! I made them with 1/2 raisins, 1/2 dried cranberries because I didn’t have enough raisins and they are so good!

  20. Tina

    What type of coconut oil refined or unrefined?

    • Jeanine Donofrio

      either will work – unrefined will have a coconut flavor, refined will taste more neutral.

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.