These are my favorite oatmeal raisin cookies! They are crispy on the outside edges while a little soft and chewy on the inside with that distinct jammy flavor of raisins added in. While I love no-bake chocolate oatmeal cookies and basic oatmeal cookies, there’s just something old-fashioned and comforting about oatmeal raisin.
These oatmeal raisin cookies are made with all basic baking ingredients that you likely already have in your pantry if you bake much. And if you end up with extra raisins, I recommend adding some to pineapple fried rice for dinner!
Related: Need more cookie recipes? Try peanut butter cookies, butter cookies or molasses cookies.
Ingredients
- Butter – softened
- Brown sugar
- Granulated white sugar
- Egg
- Milk
- Vanilla extract
- All-purpose flour
- Baking soda
- Salt
- Cinnamon
- Oats – old fashioned
- Raisins
Directions
In a large bowl, cream together the softened butter, brown sugar and white sugar. Then stir in the egg, milk and vanilla extract until combined.
In a medium bowl, whisk together the flour, baking soda, salt and cinnamon. Then stir these dry ingredients as well as the oats in with the wet ingredients until a soft dough forms. Last, stir in the raisins.
Spoon the batter onto a baking sheet lined with parchment paper or a baking mat. Bake at 350°F (177°C) for 10-11 minutes. The centers of the cookies will still look a little undercooked, but the edges will be browned.
Allow the cookies to cool on the baking sheet for a few minutes before transferring to a cooling rack.
Tips & Additions
- You can use golden raisins for a slightly different flavor and color. Or swap the raisins for a different dried fruit like dried cranberries or blueberries.
- If you are a raisin-hater, you can swap them for chocolate chips. These oatmeal cookies are great containers for lots of things.
- Soak the raisins in rum overnight, and then drain well before adding to the batter. Now you’ve made oatmeal rum raisin cookies. 🙂
- For something even more seasonal, swap the cinnamon with pumpkin pie spice.
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old-fashioned soft and chewy oatmeal raisin cookies
Instructions
-
In a large bowl, cream together the softened butter, brown sugar and white sugar.
-
Then stir in the egg, milk and vanilla extract until combined.
-
In a medium bowl, whisk together the flour, baking soda, salt and cinnamon.
-
Then stir these dry ingredients as well as the oats in with the wet ingredients until a soft dough forms.
-
Last, stir in the raisins.
-
Spoon the batter onto a baking sheet lined with parchment paper or a baking mat.
-
Bake at 350°F (177°C) for 10-11 minutes. The centers of the cookies will still look a little undercooked, but the edges will be browned.
-
Allow the cookies to cool on the baking sheet for a few minutes before transferring to a cooling rack.
Notes
If you are a raisin-hater, you can swap them for chocolate chips. These oatmeal cookies are great containers for lots of things.
Soak the raisins in rum overnight, and then drain well before adding to the batter. Now you’ve made oatmeal rum raisin cookies. 🙂
For something even more seasonal, swap the cinnamon with pumpkin pie spice.
Nutrition
Nutrition Facts
Oatmeal Raisin Cookies
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
