These old-fashioned oatmeal raisin cookies are a classic. Crispy on the outside, chewy on the inside, these cookies are a nostalgic favourite.
Everyone needs a solid, classic old-fashioned oatmeal raisin cookie recipe and this is my go-to recipe.
These old-fashioned oatmeal raisin cookies are crispy and caramelized on the outside, but soft and chewy on the inside.
Ingredients and substitutions
A few notes about the key ingredients β¦
Oatmeal β This oatmeal cookie recipe uses large-flake, old-fashioned oatmeal and is recommended for the best texture in the finished cookie.
Raisins β I used Thompson raisins for these cookies, as they are a classic choice. Any raisin you have or enjoy will work just fine in these cookies.
This is a visual summary of the steps to make this recipe. Always refer to the complete instructions in the Recipe Card below when making the recipe.
- Cream together the butter and white and brown sugars until light and fluffy.
- Add the egg and beat in.
- Add the flour mixture and mix in.
- Add the oatmeal.
- Add the raisins.
- Use a 2-inch scoop to scoop balls of dough.
- Place dough balls at least 2-inches apart on an ungreased baking sheet.
Recipe tip!
These cookies freeze well, once baked. You can also form the dough into 2-inch balls, freeze on a cookie sheet, then once frozen, store in a freezer bag to bake off a few at a time. I love this method, since, letβs face it β¦ there is nothing nicer than a warm, fresh-from-the-oven oatmeal raisin cookie β¦ cooked on demand.
Want to save this recipe?
Enter your email and Iβll send it to your inbox.Β Plus, youβll get great new recipes from me every week!
By submitting this form, you consent to receive emails from Seasons and Suppers.
You can unsubscribe at any time.
Ingredients
- 1 1/2 cups (188 g) all-purpose flour, spooned and levelled
- 1/4 β 1/2 teaspoon fine salt, reduce to 1/4 tsp if using salted butter
- 1 teaspoon baking powder
- 1/4 teaspoon freshly grated nutmeg, or pre-grated
- 14 Tablespoons (197 g) salted or unsalted butter, at room temperature
- 3/4 cup + 3 Tablespoons (189 g) granulated white sugar
- 3/4 cup + 3 Tablespoons (189 g) dark brown sugar, can use light brown
- 2 large eggs, at room temperature
- 2 1/2 cups (625 ml) large-flake, old fashioned rolled oats
- 1 1/4 cups (300 ml) raisins
Instructions
- Preheat oven to 375F. (non-convection/not fan-assisted) with the rack in the centre of oven. Prepare a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, salt, baking powder and nutmeg. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a hand mixer, beat the butter until smooth and creamy, 1 to 2 minutes. Beat in the granulated and brown sugars on medium speed, until light and fluffy, about 2 to 3 minutes. Reduce mixer speed to low and beat in the eggs, 1 at a time, until each is fully mixed in. Scrape down the sides of the bowl. Gradually add the flour mixture, beating until thoroughly combined, and scraping down the sides of the bowl and paddle as needed. Add the oats and raisins and mix lightly until they are evenly distributed in the dough.
- Tip! If you like thicker, chewier cookies, cover the dough and refrigerate for 30 minutes. Be sure to keep the dough refrigerated between batches, as well. If you like your cookies thinner and crispier, proceed to start baking the dough right away without refrigeration.
- Using an ice cream scoop or a spoon and your hands, form dough into 2-inch balls. Place onto the baking sheets leaving at least 2 inches between the dough balls. Lightly flatten the balls with the palm of your hand.
- Bake the cookies for 10-15 minutes or until the edges of the cookies are golden brown and the centres are puffed and feel set when lightly touched. (The larger 2-inch ball cookies need 11-12 minutes in my oven. If you've made smaller balls the cooking time will be less. Be sure to watch closely for the first batch to gauge cooking time. The cookies might look slightly under-baked in the centres, but they will crisp as they cool.
- Remove the cookies from the oven and immediately transfer to a wire rack to cool completely. Continue baking the rest of the dough, allowing the cookie sheet to cool somewhat before baking additional batches.
Notes
Hi! Iβm Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
We Β love these cookies. Can I substitute banana and chocolate chips for the raisins? If so how much banana should I use? ThanksΒ
So glad you’re enjoying them, Beth! You can certainly replace the raisins with chocolate chips, in equal amounts, with no changes. The banana addition is much trickier. I haven’t tried that, so I have no advice for you there. If you want to experiment, you will have to remove something liquid from the original recipe to compensate for how much banana you are adding. Perhaps omit one egg or reduce the butter, for example.
This is the 5th time I’m making these cookies (a batch is in the oven as Im writing this) and the flavour is always on point (that’s why I keep making them) but the texture isn’t there :(
Even though I don’t refrigerate my cookies dough, each individual cookies doesn’t flatten (I like my cookies on the thinner and crispier side) so I always have to flatten them with the back of a spatula. Any tips on how I can get them to spread? Should I use less flour? Use less oats? Or should I use baking soda instead of baking powder? This is the only cookie recipe I’ve made that uses baking powder instead of baking soda. Other than that the cookies taste great and I’m not going to stop making these any time soon ππ
I am eating one of these cookies as I write this. Itβs amazing.
So glad you are enjoying these! My son’s favourite cookie :)
I agree, everyone needs their favorite oatmeal raisin cookie. I think this is my new favorite!
I think you would love them, Maureen!
A well deserved classic! Not something I have made recently though so looking forward to giving this a go. Thanks for sharing
Time to show oatmeal raisin cookies some love :)
Oh I haven’t made oatmeal cookies in forever! Need to change that. I love the cross-section view of the texture here — perfection!
Thanks Sophie. My son was a huge oatmeal raisin cookie fan, so I’ve made lots over the years. He never got tired of them.
Hi Jennifer,
Just found your blog through FoodieCrush’s Friday Links. I’m so happy to have found a fellow Canadian Food Blogger. I’m in Ottawa and always pleased to read beautiful Canadian content. Have a great weekend!
Thanks so much, Giulia and hi from snowy Muskoka :) Hope you have a great weekend, as well!
I adore oatmeal and raisin cookies, but they had to be baked perfectly. Yours look perfect, just the right amount of crispness and chew. Yum!
Thanks so much, Kate. I feel the same way about oatmeal raisin cookies. Not a fan of the anemic, soft ones.
You can’t go wrong with classic! I love that you added freshly grated nutmeg – one of my favorite spices!
Nutmeg is perfect in these cookies, Laura.
These look so dang good!! LOVE!
Thanks so much, Katrina. Hard to be an oatmeal raisin cookie!