Best Oatmeal Raisin Cookie Recipe

When it comes to favorite types of cookies, oatmeal raisin often get relegated to the back of the line — and we think that's pretty unfair! Oatmeal raisin cookies are packed with warm flavor, and thanks to the addition of oats in the batter, they're pretty wholesome, too. Recipe developer Ting Dalton seems to agree with this sentiment, and that's why she put together the best oatmeal raisin cookie recipe. "What I love about this recipe is how easy it is to make freshly baked cookies at home — the smell in the house is wonderful," Dalton says. "Nothing beats the smell of freshly baked cookies."

Indeed, this recipe really does make the perfect homemade cookie, and it takes less than 30 minutes to make. Unlike other cookies, like chocolate chip, oatmeal raisin cookies are a little less sweet but every bit as warm and inviting. "It's impossible not to [eat] a few in one sitting," Dalton raves about these cookies. "They're crunchy on the outside and chewy in the middle — which to me is the perfect combination for a cookie." We have to agree! So, without further ado, let's dive right into this delicious cookie recipe.

Not only are these oatmeal raisin cookies a quick dessert to whip up, but they don't require too many ingredients. And, many of the ingredients that you do need are likely already sitting in your pantry. For this recipe, you'll need room temperature unsalted butter, brown sugar, granulated sugar, vanilla extract, an egg, all-purpose flour, baking powder, a pinch of salt, cinnamon, rolled oats, and raisins. Also, if you aren't the biggest fan of raisins, Dalton notes that there is room for substitution. "This is a great oatmeal cookie dough, so if you wanted to change up the ingredients you could add nuts or chocolate chips, instead," she says. You could also use sultanas instead of raisins. 

Now that you have your ingredients sorted, you're ready to dive right into this recipe. First, preheat your oven to 350 F and line two baking trays with parchment paper. Keep in mind that this recipe makes 18 cookies, so you'll want to make sure that they have plenty of room to bake — don't try to cram them all on one baking sheet!

Next, add the softened butter, brown sugar, and granulated sugar to a mixing bowl. Use an electric mixer to beat the ingredients until they're smooth and creamy. Add the vanilla extract and egg, then beat everything together again. Be sure to scrape down the sides of the bowl with a spatula to ensure that everything is getting incorporated evenly. 

With your wet ingredients thoroughly mixed together, you can turn your attention to the dry ones. Add the flour, cinnamon, baking powder, and pinch of salt into the bowl with the wet ingredients. Beat the mixture again until a cookie dough forms. Now, add in both the oats and raisins, and fold them in using a spoon or spatula. "I like my cookies to be quite thick, but if you want them flatter, you can add fewer oats," Dalton notes. 

Now it's time to form the cookies. "You can use your hands to portion the cookie dough into rounds," Dalton explains. After you form each cookie dough ball, lay it out onto your prepared baking sheet. Remember, you'll want to give the cookies space to expand as they bake, so don't place them too close together. 

Once you have all of your cookies lined up on the baking sheets, pop them into the oven and bake for 10 to 12 minutes. You'll know they're done baking when they're golden brown around the edges. At that point, pull them out of the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. And just like that, you have perfectly baked oatmeal raisin cookies! If you have any leftovers — which Dalton doubts that you will — simply store them in an airtight container for 2-3 days.