Chewy Oatmeal Raisin Cookies

These Mega Delish Classic Oatmeal Raisin Cookies are soft, chewy and slightly crispy (they are ALL THE THINGS). This recipe is a super quick, one-bowl cookie dough that comes together in a pinch.

Prep time: PT10M

Cook time: PT11M

Rating

5 stars (5 reviews)

Keywords

oatmeal raisin cookies, recipe, easy oatmeal cookies, Rebecca Firth, DisplacedHousewife Well-Tested Recipe

Ingredients

8 tablespoons (113 g) unsalted butter (room temperature)
1 cup (220 g) light or dark brown sugar (packed (I prefer dark with this recipe))
1 tablespoon (13 g) pure vanilla extract
1 large egg (room temperature)
1 large egg yolk (room temperature)
1/2 teaspoon cinnamon
1/2 teaspoon fine sea salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup (135 g) all-purpose flour (how to measure flour)
1 1/2 cups (120 g) regular old-fashioned rolled oats
1 cup (128 g) raisins (or 170 g dark chocolate, chopped)
Sea salt flakes for the tops (optional)

Cuisine

Steps

Preheat your oven to 350℉ (177℃). Line several baking sheets with parchment paper.
In an electric stand mixer fitted with the paddle attachment, cream the butter, brown sugar and vanilla on medium speed for about 5 minutes or until fully incorporated, light and creamy. Scrape the sides and bottom of the bowl. With the mixer on low speed, add the egg, egg yolk, cinnamon, salt, baking powder and baking soda, and mix for about 2 minutes more or until everything is well blended.
Add in the flour and mix on low until barely blended and you still see streaks of flour. Add the oats and raisins and mix on low for about 30 seconds or until everything is evenly distributed throughout the dough.
Place 2-tablespoon oatmeal raisin cookie dough balls about 2-inches apart on the prepared baking sheets. Bake in the center of the pre-heated oven for about 11 minutes. Sprinkle with sea salt flakes fresh from the oven. (See note below about shaping these cookeis.)Allow to cool completely on the baking sheet. Enjoy! xo

Reviews

Suz on 2026-05-30 (5 stars):
Warning! These cookies will ruin you for any other cookie! I love them with just raisins, but my family prefers half raisins and half dark chocolate chips. I also brown the butter because my daughters want everything with the butter browned. Do not skip out on the sea salt flakes! It turns them from phenomenal to perfection. I always bring them to parties and watch people lose their minds over them! I am a so-so baker, but seriously, all of Rebecca's recipes allow me to cosplay as a pro!
Jody on 2025-04-11 (5 stars):
Thanks for your 'how to'. Turned out delicious. If I were to add a cup of toasted pecans, do I need to change anything?
Laura Putman on 2024-11-04 (5 stars):
I just made this recipe, after looking for years to match a cookie at nonprofit gala, I believe I've found the one. Even though I reduce d the sugar by half, they came out sweet, buttery and a beautiful vanilla aroma and taste. Thank you Rebecca!
Alanna on 2023-09-05 (5 stars):
Holy cow! I subbed white choc chips for the raisins at my husband's request and these are out of this world!! I'm glad I put half the dough scoops in the freezer or we would be stuck from eating the whole batch in a day Will def be saying to the regular cookie rotation.