These oversized Oatmeal Raisin Cookies are a comforting classic that come together quickly when cravings hit. Soft and chewy with a touch of spice and dotted with plump raisins, these simple cookies are everything you want in a timeless favorite. They remind me of holidays growing up and winter car rides with my dad. We even ate them for breakfast sometimes when I was a kid!
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
- Butter – Always use real butter if you can.
- Dark brown sugar – Light will work in a pinch.
- Granulated sugar
- Egg and egg yolk
- Vanilla extract
- All-purpose flour
- Quick cooking oats – Old fashioned rolled oats will also work, but will produce a chewier texture.
- Baking soda
- Baking powder
- Kosher salt – Or table salt.
- Cinnamon
- Ground cloves
- Raisins
How to Make Oatmeal Raisin Cookies
- Preheat your oven and line baking sheets with parchment or silicone mats.
- Mix up some softened butter, sugar, and brown sugar until light and fluffy.
- Add an egg and an additional yolk. Add some vanilla and mix until combined.
- Next mix up your dry ingredients: flour, oats, baking soda, baking powder, cinnamon, and cloves. Add the dry ingredients to the wet ingredients a little add a time until well combined and then gently mix in some raisins.
- Drop the dough by the scoopful on to the prepared baking sheets.
- YBake in the preheated oven for 12-15 minutes or until they begin to turn light brown around the edges. Remove from the oven and cool for 5 minutes and then transfer to a wire cooling rack and cool completely. Makes about 16 giant cookies.
Storing and Other Tips
- Store finished cookies in an airtight container at room temperature and enjoy within 3-4 days for best results.
- You can also freeze finished cookies on a cookie sheet then transfer to a freezer-safe container and freeze up to 2 months.
Frequently Asked Questions
Of course! Just watch the clock. If making a more traditionally sized cookie, check on them around 8 minutes and remove from the oven when the edges are beginning to brown and the centers are puffed and fairly set.
If you’re not a fan of raisins, you may want to tr y the Oatmeal Chocolate Chip Cookies this recipe was based off of. Feel free to add the spices listed here if you’d like!
While I haven’t tried it myself, cookie recipes generally translate pretty well for use with a good 1:1 gluten-free flour blend. Make sure your oats are certified gluten-free as well!
Oatmeal Raisin Cookies
Ingredients
- 1 cup 2 sticks butter
- 1 cup dark brown sugar
- ½ cup white sugar
- 1 large egg
- 1 large egg yolk
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour (260 g) lightly spooned into measuring cups and leveled with a knife (very high altitudes may want to try adding 2 additional tablespoons of flour)
- 1 cup quick-cooking oats
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt or ¾ teaspoon table salt
- 1 ½ teaspoons cinnamon
- ⅛ teaspoon ground cloves
- 2 cups raisins
Instructions
- Preheat oven to 325℉. If desired, line baking sheets with parchment paper or silicone mats.
- Beat the softened butter, sugar, and brown sugar with an electric mixer until light and fluffy. Add the egg, egg yolk, and vanilla and mix until combined.
- In a separate bowl, combine the dry ingredients (except the raisins). Add to the butter/sugar/egg mixture and mix until combined. Add the raisins and mix until just combined.
- For jumbo cookies, use a ¼ cup cookie scoop. Or a standard cookie scoop for standard size cookies. Drop the dough by the scoopful onto the prepared baking sheets. Bake in the preheated oven for 12-15 minutes (jumbo) or more like 8-10 for smaller cookies. Or until they begin to turn light brown around the edges but still appear soft in the centers.
- Remove from the oven and cool for 5 minutes and then transfer to a wire cooling rack and cool completely. Makes about 16 giant cookies or about 32 standard.
Notes
- Store finished cookies in an airtight container at room temperature and enjoy within 3-4 days for best results.
- You can also freeze finished cookies on a cookie sheet then transfer to a freezer-safe container and freeze up to 2 months.
Questions & Reviews
These cookies were awesome! I had a craving oatmeal cookies and I knew that you would have the perfect recipe! When I told my husband that they were PMS cookies, he declared that they would be perfect to take to anyone not feeling good. These cookies just make you feel better!!
Made these for our company bakes sale and they sold out. Thanks for the great recipe!
I’ve just made these and they are absolutely delicious. Thank you so much, I will be sharing this recipe with everyone! 🙂 Katie, UK
I just made these Cookies! They are awesome! Since I am following your health challenge I am trying to be good, I made these with whole wheat flour and followed your greek yogurt chart and did a 1/4 cup yogurt and 1/2 cup butter! My husband won’t do raisins so I still did the chocolate chips! Thanks for the recipe! They are Yummy!!
Amazing cookies!! I have NEVER, not once had success with the “vanishing oatmeal raisin cookies.” I have family members that swear by that recipe but apparantly I can’t get it right. These were perfect. PERFECT! Thank you so much. I did a test run today and will be including them in my Christmas cookie tins that I give out.
I’ve been looking for a reason to make these since you posted them and decided today thanksgiving was my reason … I substituted craisins and white chocolate chips for the raisin avoiders in my family and they turned out beautifully … Fabulous texture … Wonderful flavor … And several “best cookie ever” comments. Thanks so much for sharing 🙂
Yes that recipe frustrates me! The taste is good though so I would still make them even though they looked gross. I’m making your oatmeal cookies right now! The 1/4 cup scoop scared me but they are cooking beautifully. And smell heavenly :). Looks like 15 mins is perfect.
You guys always have the BEST cookie recipes! <3 I can't wait to try these!
This is such a great post and at a good time. I have hated the the recipe on the oatmeal container. They would spread like little pies so I am excited to try this! Enjoyed reading the comments about family, holiday and children. Different not worse really helped me today! Thanks for this great post!
I’m not a big raisin fan, bit my grandfather would love these,