Soft, chewy, and sweet, there’s nothing like a batch of fresh-baked oatmeal cookies. They’re not like those rocks you get ready-made at the store. And even if your kids turn up those cute button noses at a bowl of oatmeal, they’ll make an entire tray of these babies disappear in seconds. I know because that’s just what my kids did the last time I made this oatmeal cookie recipe (raisins optional)!
Best Oatmeal Cookies Recipe
The best oatmeal cookie should be soft, not hard. It should have a nice, chewy texture and plenty of sweetness. And if you prefer chewy oatmeal raisin cookies, you can add raisins to them or leave them out. Heck, you can even put in chocolate chips if you’d rather. If you have a bake sale, party, or simply want fresh baked cookies around, make these for the best oatmeal cookie recipe!
Chewy Oatmeal Raisin Cookie Recipe Ingredients
- All-purpose flour – For the dough base.
- Whole rolled oats – Can’t make homemade oatmeal cookies without them!
- Cinnamon – Adds that nice sweet spice.
- Baking soda – Helps those cookies lift.
- Salt – Balances the sweetness.
- Salted butter – Let it soften to make it easier to work with.
- Sugar – You’ll need both light brown sugar and granulated sugar to create that caramelized taste.
- Eggs – Binds the cookies together.
- Vanilla extract – For a measure of sweetness.
- Dark molasses – Gives it that extra something.
- Raisins – These are optional so if you don’t like raisins, simply omit them. But if you love a good oatmeal raisin cookie recipe then look no further for the best oatmeal raisin cookies ever!
Easy Oatmeal Cookie Recipe
This easy oatmeal cookies recipe comes together really quick. You’ll need to allow time for the dough to chill which is the longest part of this recipe. If you can manage your patience, then once it’s chilled, it takes just 15 minutes to bake these yummy soft oatmeal raisin cookies up.
Oatmeal cookies…breakfast of champions!
Megan
How do you Make Oatmeal Raisin Cookies from Scratch
For this simple oatmeal raisin cookie recipe, you’ll start by whisking the flour, oats, cinnamon, baking soda, and salt together. In a separate bowl, cream your butter with an electric mixer on medium. Once smooth, add the sugars and cream together. Then add the eggs, vanilla, and molasses until thoroughly combined. Mix the dry with the wet ingredients using your mixer on low. Add raisins if you’d like or split the batch to do one with raisins and one without. Cover the dough and refrigerate for a minimum of 50 minutes. Preheat to 350F and prep baking sheets, then scoop the dough out and bake for 10 to 15 minutes until slightly browned on the sides. Let cool, then serve!
Expert Tips and Tricks for Soft Oatmeal Cookies Every Time
- Don’t miss that cinnamon. It really adds a nice touch to your delicious yet simple oatmeal cookies.
- Soften the butter. It makes the oatmeal cookie dough come together more easily.
- Yes, you can use quick oats. If you have quaker quick oats on hand then it’s ok to use. They’ll be a little less chewy though.
- You don’t have to add raisins. I like splitting the dough into batches so I can make half with raisins and half without. You can make them all without raisins too or add chocolate chips, white chocolate chunks, or craisins. Have fun with it!
Which oats are best for baking cookies?
Whole rolled oats are the best for baking oatmeal cookies. They will give you a wonderful chewy texture while staying soft and delicious.
Can I use quick oats for oatmeal cookies?
Yes, you can use quick oats though old-fashioned oats are better since they will give your cookies a better texture.
Can you use quick 1 minute oats for cookies?
Yes, you can make oatmeal cookies with quick oats but the texture of your cookies will not be as chewy.
What happens if I use quick oats in oatmeal cookies?
It will make the texture less chewy. They’ll still be delicious, but if you want to uphold the texture, use those old-fashioned oats.
Can you use regular oats in cookies?
Yes, you can. You can use any oatmeal in these easy oatmeal raisin cookies but the quick oat versions will change the texture a bit.
Why don’t they make oatmeal cookies without raisins?
Many store-bought brands put raisins into oatmeal cookies, but if you don’t like raisins, this recipe is your chance to make oatmeal cookies without them. They are an optional ingredient in this recipe.
Are oatmeal cookies actually healthy?
Looking for healthy oatmeal cookies? Since oats are rich in carbs, fiber, and protein, they make for a healthier way to enjoy a cookie. Do keep in mind though that with sugar added in, it’s not quite as healthy as eating a bowl of oatmeal, but life is short!
How to make oatmeal raisin cookies?
To make oatmeal raisin cookies, you’ll need to prepare the dough and let it chill first before you bake them up to perfection!
How to make chewy oatmeal cookies?
The secret to chewy oatmeal cookies is the oatmeal. If you use quick oats, it will be a little less chewy, though the molasses will help!
How long do you bake oatmeal cookies?
At 350F, it will take between 10 and 15 minutes to bake your oatmeal cookies.
Why are my oatmeal cookies hard?
It’s likely that you’ve over-mixed the dough. If you follow this recipe, you’ll see how to make the dough without over-mixing so you get that perfect texture.
What goes well with oatmeal cookies?
Oatmeal cookies are wonderful on their own, though a nice tall glass of cold milk is always delicious with it. So is hot chocolate, tea, or coffee for that matter. Oatmeal cookies are a great addition to a dessert tray or table so enjoy them with anything!
How do you store oatmeal cookies?
Your oatmeal cookies will stay soft and moist if you keep them in an airtight container on your counter.
How long do oatmeal cookies last?
You can keep them for about 2 weeks in this way, though I have never had that experience since mine are always gone well before that time!
Can you freeze oatmeal cookies?
Yes, as long as you store your oat cookies well. They can keep in the freezer for 2 months.
How to reheat oatmeal cookies?
Simply pop your oat cookies in the microwave for a few seconds at a time until they’re warm, or let your frozen cookies come to room temperature and enjoy them that way!
Watch How To Make Oatmeal Cookies (Video)
Print Pin
Homemade Oatmeal Cookie Recipe
5 from 2 votes
Prep Time 1 hour hour 20 minutes minutes
Cook Time 15 minutes minutes
Total Time 1 hour hour 35 minutes minutes
Servings 16 servings
Calories 317
This is the perfect soft and chewy oatmeal cook recipe you can make with or without raisins! This cookies are such a crowd favorite I always have people asking for the recipe!
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tsp cinnamon
- 1 tsp baking soda
- 1 tsp salt
- 2 sticks salted butter (softened)
- 1 cup light brown sugar
- 3/4 cup granulated sugar
- 2 large eggs
- 2 1/2 tsp vanilla extract
- 1 tbsp dark molasses
- 3 cups whole rolled oats
- 1/2 cup raisins (optional)
Instructions
In a medium mixing bowl, whisk together the flour, oats, cinnamon, baking soda and salt. Set aside.
In another large mixing bowl, cream the butter with an electric hand mixer on medium speed until smooth. Once smooth, add the brown sugar and white sugar and beat until creamed. Once the sugar and butter mixture is creamed, add in the eggs, molasses, and vanilla and beat until thoroughly combined.
Combine the dry ingredients with the wet ingredients and use the hand mixer on low to combine. At this point you can split the dough into batches and keep one batch plain and add raisins to the other. Cover the cookie dough and allow to refrigerate for at least 50 minutes.
Meanwhile, preheat the oven to 350F degrees and prepare baking sheets.
Once the dough has finished chilling, scoop about 2 ½ to 3 ½ tablespoons of dough on the sheets, depending on how large a cookie you prefer. Bake the cookies between 10-15 minutes until they are only slightly browned on the sides. Once baked, remove from the oven and allow to cool. Serve slightly warmed or at room temperature.
Calories: 317kcal
Course: Dessert
Cuisine: American
Nutrition
Calories: 317kcal | Carbohydrates: 47g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 329mg | Potassium: 155mg | Fiber: 2g | Sugar: 24g | Vitamin A: 383IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 2mg
