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Best Homemade Oatmeal Raisin Cookies - Easy Recipe for Perfect Results

Learn how to bake the perfect soft oatmeal raisin cookies — chewy in the center, lightly crisp on the edges, and bursting with plump raisins and warm spices. This foolproof recipe delivers bakery-quality cookies every time!
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Prep Time 20 minutes
Cook Time 16 minutes
Total Time 50 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 185
Ingredients Method Notes

Ingredients
  

  • 2 cups + 1 tbsp all-purpose flour 259g
  • 1 cup dark brown sugar packed (200g)
  • 1/3 cup granulated sugar 67g
  • 1 ½ tsp ground cinnamon
  • 1 tsp baking soda
  • ¾ tsp kosher salt
  • 1/8 tsp ground nutmeg heaping
  • 1 cup vegetable or canola oil
  • 3 large eggs 2 whole + 1 yolk, whisked
  • 1 tbsp pure vanilla extract
  • 2 ½ cups old-fashioned rolled oats 213g
  • 1 ½ cups raisins rehydrated (210g)

Method
 

  1. Preheat Oven: Position rack in middle and preheat to 350°F (175°C). Line two baking sheets with parchment or Silpat.
  2. Mix Dry Ingredients: In a large bowl, whisk together flour, brown sugar, granulated sugar, cinnamon, baking soda, salt, and nutmeg until evenly combined.
  3. Add Wet Ingredients: Create a well in the dry mixture, add oil, eggs, and vanilla. Stir gently until nearly combined (some flour streaks should remain).
  4. Fold In Oats and Raisins: Gently fold in oats and rehydrated raisins until evenly distributed. Dough should be thick and slightly sticky.
  5. Chill Dough: Cover and refrigerate 30–45 minutes. This helps flavor development and prevents over-spreading.
  6. Portion Cookies: Scoop about 2 tbsp (50g) dough per cookie. Roll into balls and place 2 inches apart on prepared sheets.
  7. Bake: Bake 13–16 minutes until edges are golden but centers look slightly underdone. Remove from oven and cool 5 minutes on the pan.
  8. Cool Completely: Transfer cookies to a wire rack and cool fully for chewy perfection.
  9. Serve & Enjoy: Enjoy warm or at room temperature with milk, coffee, or ice cream.

Notes

For best texture, chill dough before baking and use old-fashioned oats (not instant). Rehydrate raisins in warm water 10–15 minutes for plump, juicy texture. Store in airtight container with a slice of bread to maintain softness.