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.
These oatmeal cookies are truly the best! From Sarah Copeland’s cookbook Every Day Is Saturday, they’re soft and chewy, warmly spiced, and flecked with raisins and nuts. Perfect, if you ask me.
A few weeks ago, I got an intense craving for good oatmeal raisin cookies and hastily threw together ingredients that I had on hand. I ended up with oat-ball-type cookies that were…just ok, and my craving continued. So when I flipped through Every Day Is Saturday this week, Sarah’s oatmeal cookie recipe grabbed my attention.
She writes, “these [oatmeal cookies are] little nuggets of joy you can’t stop eating—that just-right kind of cookie.” I completely agree. These oatmeal cookies were exactly what I was craving. The only problem was that they disappeared too quickly!
Oatmeal Cookie Recipe Ingredients
This recipe has simple ingredients. You likely have them in your pantry already! Here’s what you’ll need:
- All-purpose flour and whole rolled oats form the base of the dough. Old fashioned oats give these cookies the best chewy texture. I don’t recommend using quick oats instead!
- Baking powder and baking soda make them nice and 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.
Find the complete recipe with measurements below.
How to Make Oatmeal Raisin Cookies
Making this oatmeal raisin cookie recipe couldn’t be easier. No stand mixer (or even hand mixer) required! Here’s what you need to do:
First, make the dough. Whisk together the wet ingredients in one mixing bowl and the flour, baking soda, baking powder, cinnamon, and salt in another.
Add the wet ingredients to the dry ingredients and mix until just combined. Then, fold in the walnuts, oats, and raisins. The mixture will be thick!
Next, let the dough rest for 20 minutes. This time gives the wet ingredients a chance to hydrate the flour and oats, making it easier to work with the dough. The cookies come out chewier, too!
Then, shape and bake the cookies. Roll the dough into balls and place them on parchment-lined baking sheets. Bake at 350°F for 10 to 11 minutes, or until golden brown.
Let the cookies cool for 5 minutes on the baking sheet before transferring them to wire racks to cool completely. Enjoy!
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 for 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.)
Oatmeal Cookies Variations
If you follow this recipe as written, you won’t be disappointed. These oatmeal cookies are buttery, nutty, and perfectly spiced. But if you want to step outside the traditional oatmeal raisin cookie box, feel free. Here are a few great ways to change up this recipe:
- Substitute chocolate chips for the raisins to make oatmeal chocolate chip cookies, or use a mix of both. White chocolate chips are a fun option too.
- Use pecans instead of walnuts.
- Swap the raisins for dried cherries or cranberries.
- Add a dash of cardamom or ginger to the dough.
- Replace the raisins with butterscotch chips to give the cookies an extra-buttery taste.
How do you like to make oatmeal cookies? Let me know in the comments!
How to Store Oatmeal Cookies
To keep these oatmeal cookies soft and chewy, store them in an airtight container at room temperature for up to 4 days. They also freeze well for up to 3 months.
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 store the cookie dough in the fridge for 7 to 10 days or freeze it for up to a month.
To store the dough, roll it into balls and freeze them briefly. Then, transfer the cookie dough balls to airtight 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.
More Favorite Cookie Recipes
If you love these oatmeal cookies, try one of these yummy cookie recipes next:
- Snickerdoodle Cookies
- Easy Sugar Cookies
- Best Peanut Butter Cookies
- No Bake Cookies
- Thumbprint Cookies
- Chewy Molasses Cookies
- Homemade Brownies (not a cookie, but still delicious…)
- Or any of these 17 Easy Cookie Recipes!
Perfect Oatmeal Raisin Cookies
Ingredients
- 1 cup all-purpose flour,
- 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 unsalted 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
Instructions
- 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.
- Use a cookie scoop to divide the dough into 20 tablespoon-sized balls. 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.
My cookies went completely flat. Maybe try again another day. Was so looking forward them.
Hi Bobbi Jo, so sorry to hear that! Did you change anything about the recipe?
Perfect indeed! These were beautifully domed, chewy and delicious! This recipe is a keeper. I used avocado oil because that’s what I had in the house. I love having no-fail lactose free recipes on hand. Thank you for sharing this wonderful recipe!
Absolutely delicious biscuits. I added sultanas as well as walnuts. Left them in fan forced oven for 20 mins at 160c. Baked them on baking paper second shelf. A real winner
I’m so glad you loved them!
Hi! I just finished baking these wonderful cookies! Tastes like a classic oatmeal cookie. But I went ahead and used a full c. Of brown sugar, only bc some said not sweet enough. I used English walnut’s and golden raisins. Perfect sweetness, chewy. I used butter. Oh and a put a half a tablespoon of corn starch. I learned that with the famous Levian (misspelled).Choc. Chip cookie recipe. You never get a flat cookie if you add it. Def this recipe is a 10!
After reading all the comments I paid close attention to the cookies in the oven through the glass. I subbed for cranberries and omitted nuts. I baked the first batch at 350 for 14 minute and then 6 more minutes at 375 and they came out holding their shape a bit ,puffed, golden color, and chewy.
I baked second batch at 375 for 15 minute and they came out more puffed then first batch, golden brown and chewy.
I honestly would add a bit more sugar but my hubby liked them this way.
I think oven temp it definitely depends on your oven and sweetness on your preference
This is a good recipe and a keeper
These oatmeal cookies are simple to make and taste amazing! They are soft, chewy, and packed with flavor! I followed the recipe, using butter, green raisins and skipping the nuts. My husband loved them! Will definitely make again and again.
Thank you! 😋
My favorite oatmeal cookie recipe!
Absolutely delicious. Perfect amount of chewy and crunchy! Definitely a new favorite.
Hi, I’m so glad you loved the cookies!
I just made your recipe and came out delicious! My 10 years old son loves them and will be taking them to school as snack.
I replaced the walnuts with almonds since he likes them better. Very easy to make! Loving the texture!
The only observation I have is that the baking soda is pretty noticeable in the flavor.
If I were to make them again, I’d probably adjust it.
They look pretty and smell like heaven!
Hi Merary, I’m so glad you both loved them! I like to use aluminum-free baking soda which almost never leaves an aftertaste.
These were perfect. I usually can resist baking, especially my own, but I keep getting into them. I used Ghee for the oil and dark chocolate chunks I cut up from the Lindt chocolate bar I got for Christmas. Also I replaced the white flour for Kamut flour. These were the best oatmeal cookies I have ever made. Next time I plan to cut the sugar by 1/4 cup, only put 1/2 cup in since the chocolate chunks made them sweeter.
I’m so glad you loved them!
Ooh, that sounds delicious, thank you for sharing!
Was the recipe accurate with the amount of sugar ? I believe in the writing it was suggested using all brown sugar but the recipe only calls for 3/4c ..I made these and seems like somethings missing
Followed the recipe to a “T” and these cookies came out very bland. No taste at all. Could you reply to people who made your cookies who didn’t like them and maybe give us suggestions to make them better? I’m disappointed I wasted the ingredients to make these when I could have chosen a better recipe. Sarah, something is definitely missing from this recipe.
Hi Melissa, I’m sorry, I personally love this recipe, they taste plenty sweet and flavorful to me but taste can be subjective. If you’re using regular brown sugar you could try dark brown sugar.
Hi Sarah, yes, 3/4 cup sugar (it’s not a huge recipe), plus the chocolate. You could try using dark brown sugar for a deeper flavor.
Hi! Was just checking this recipe out and reviewing the comments. I saw you mentioned chocolate as adding to the sweetness in addition to the brown sugar but I didn’t see that the recipe called foe chocolate, is there supposed to be chocolate in it in addition or did you mean the raisins?
Hi Rebecca, they’re not in the recipe, it’s just as suggestion if you wanted to change things up.
WARNING!! EVILLY GOOD COOKIES!! IMPOSSIBLE TO EAT ONLY 1, OR 2 OR 3!!! AND SUPER EASY TO MAKE. FIRST BATCH WERE RAISIN COOKIES, AND NOW CHOCOLATE AND WHITE CHIPS WITH RAISINS!! REALLY HOPING I CAN STOP NOW!!!
I’m so glad you loved them!
I’m making these again today, 3rd time. We alter the recipe because we are low carb lifestylers. I use carbquick for the flour and leaveners, sub low carb brown sugar but otherwise follow the recipe and these are amazing cookies! My husband’s favorite cookie is oatmeal raisin! This one doesnt disappoint!
Hi Christina, that’s fantastic to hear! I’m so glad you’re loving these cookies.
This is the third oatmeal raisin cookie recipe I’ve made recently using rolled oats. The other recipes, the cookies were VERY dry.
This recipe the cookies are very tasty, not dry at all.
Great texture. I think it has to do with the extra egg yolk and the brown sugar. Whatever it is, I will use this recipe again for oatmeal cookies! I did use salted butter, melted, not the coconut oil.
Hi Michele, I’m so glad you enjoyed them!
The cookie recipe is great and I will definitely make again but next time with butter instead of unrefined coconut oil, The dough seemed oily but the cookies came out perfect, not oily at all!
The bottom of the cookies started to burn and blacken at just over 10 minutes. Something may be wrong with my old gas oven but keep a close eye if you’re using coconut oil.
Hi Arvella, are you using parchment paper on your baking sheet? I’ve had that happen with cookies when I’m using a darker baking sheet without parchment paper. Otherwise, I’d try putting them on a higher rack in your oven. I also regularly check my oven with an external thermometor.
Made them tonight! Couldn’t be happier! Absolutely delicious and chewy! I became nervous after I saw comments saying different. Not sure what those other comments did or didn’t do cause these are wonderful!
Hi Holly, I’m glad they turned out perfect!
The BEST oatmeal walnut cookies I’ve ever made or tasted. They were perfectly chewy and full of flavor!! Didn’t spread out like some of the previous comments mentioned. Baked for 12 mins… PERFECT COOKIES. Gave them out as Christmas gift cookies. Thank you so much for sharing these delicious cookies.
Hi Sophie, I’m so glad you loved them!
I followed the recipe exactly, including 20 minutes in the fridge. Scooped and rolled them and put them on the cookie try and in to the oven. After 11 minutes the were still completely wet, another 3 minutes and they were no better. I turned the oven up to 375 and gave them another 8 minutes. The second trayful I flattened before putting in the oven and they cooked in about 15 minutes. The taste is OK but I won’t be making them again.
I made the mix before reading the reviews so I was a little scared not going to lie.
I contemplated on using coconut oil but the only thing I’ve seen oil used in is cakes and brownies etc (I’ve never used it in any cookie recipe…so I used margarine on a gut feeling., i didnt roll them into balls but placed them by the tablespoon…and i didnt overfill nor over pack my flour as alot of people tend to do when baking…my cookies came out perfect.
Hi Angie, I’m glad they were perfect!
Would be nice to know how many it will make. 20 servings means nothing.
Hi Glenn, it makes about 20 cookies.
Thank you! These are delicious!
I’m so glad you enjoyed them!