Recipes > Oatmeal Raisin Cookies

Oatmeal Raisin Cookies


These cookies are chewy on the inside and light and crispy on the outside. Feel free to add walnuts and chocolate chips...yum!
  • Serves: 2 dozen
  • Active Time: 20 mins
  • Total Time: 1 hr
  • Views: 38,084
  • Success Rating: 95% (?)
    0% - I fed it to the dog


Step 1: Mixing the Butter and Sugars

Mixing the Butter and Sugars
  • 1/2 cup (125 g) unsalted butter
  • 1/2 cup (125 g) granulated sugar
  • 1/2 cup (105 g) packed brown sugar
  • 1 large egg
  • 1 tsp vanilla extract


To start, melt the butter in a medium saucepan over low heat. Once melted, remove from the heat. With a wooden spoon, stir in the sugars until everything is evenly blended.

Lightly beat the egg and add it to the butter mixture along with the vanilla. Mix until smooth.

Raisins are optional (see Step 4 for the amount). If using them, soak them first in hot water for at least 5 minutes to soften and plump them up a bit.

Step 2: Preparing the Dry Ingredients

Preparing the Dry Ingredients
  • 3/4 cup (125 g) all-purpose flour
  • 1/4 tsp baking soda
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt (see note)


Sift together the flour, baking soda, cinnamon, nutmeg and salt.

Note: Try using a fancy gray salt or fleur de sel instead of regular table salt. The pops of salt do add another element, but it is entirely up to you.

Another note: If you don’t really like nutmeg, we suggest that you halve the amount or leave it out altogether.

Step 3: Mixing Dry Into Butter Mix

Mixing Dry Into Butter Mix
  • 1 1/2 cups (140 g) old-fashioned rolled oats


Gently mix the flour mixture into the butter mixture and then add the oats.

Depending on the size of pot you used, you may find it easier at this point to place everything into a bowl before adding any more ingredients.

Step 4: Adding Additional Ingredients (optional)

Adding Additional Ingredients (optional)
  • 1/3 cup (45 g) raisins
  • 1/3 cup (45 g) walnuts or pecans (or a mix of both)
  • 1/4 cup (40 g) quality chocolate chips


Once the raisins have soaked, remove them from the water (see Step 1). Use some paper towels to squeeze out any excess moisture and then add them to the cookie batter.

Next, finely chop the nuts and add them to the batter. If using chocolate chips, add them now as well.

Fold everything together until just combined. Cover the batter with plastic wrap and place into the refrigerator for 45 minutes to 1 hour.

Step 5: Rolling the Cookies

Rolling the Cookies
  • non-stick spray (to grease baking trays)


Preheat the oven to 350°F (or 180°C).

Spray 2 baking trays (if baking all at once) with non-stick spray and set aside.

To roll the cookies, use a spoon to scoop out about 2 tablespoons. Then gently roll the cookies in your hands to form each into a ball. Place the cookies onto the baking tray, spaced at least 1" -inch apart. Then flatten the cookies into discs, about 1/3" -inch high.

The cookies can also just be rolled and frozen for another day.

Step 6: Baking the Cookies

Baking the Cookies


Bake the cookies for 12 to 15 minutes or until they just start to turn golden. Cooking time will depend on your oven and how you like your cookies.

If you like your cookies a bit on the chewy side, don’t bake them very long.

Once done, place the cookies onto a cooling rack. Let cool completely – if you can help yourself that is! :-)

Chef's Notes

These cookies are still chewy the next day, if placed in a sealed container. They also freeze well, so you can bake just a few at time, if you like.

Make sure to roll and flatten the cookies before you freeze them.


  • Soraya S
    Soraya S
    I would like to make these cookies, which are delicious, but I need a make a questions, Can I use granole with nuts and raisins, and dont use the oatmeal ? Thank you very much.
  • Kimberley S Rouxbe Staff
    Kimberley S
    Most granola is already baked and contains honey or sugar to hold it together. My initial thoughts are that the cookies might become very hard or too sweet. The raw oats are softer and give the cookies a nice texture. If you want to try it, why not make 1/2 the recipe? You never know, you might create a new twist on this delicious cookie. Happy baking!
  • Soraya S
    Soraya S
    You're right, it is best to test with the 1 / 2 of the recipe and see the result. Thank you
  • Marcus L
    Marcus L
    I tried this recipe today and was surprised by the results. I followed the recipe, but used only chocolate and raisins (no nuts). After I put the cookies into the oven, they flattened out and merged together to form one large (and very thin) cookie. They didn't rise at all! I'm sure it's not the baking soda b/c I just bought it a little while ago. Do you know what my problem could have been? The cookies taste great, but they definitely didn't rise. Thanks!
  • Dawn T
    Dawn T
    Where the cookies cold before you baked them? Did you refrigerate them before you baked them? If you bake them right after making the cookie dough then they will spread out as they bake. Also the cookies shouldn't really rise, they just shouldn't totally flatten out. Let me know if this helps at all. Cheers!
  • Marcus L
    Marcus L
    I had refrigerated them for about 45 minutes. Maybe it wasn't long enough? Maybe I'll try again and leave the cookies in the fridge for a few hours. Any other thoughts? The cookies tasted great... it was just weird that they spread out so much. Thanks!
  • Elizabeth S
    Elizabeth S
    Hi, I just made these cookies and they are delicious. Well they are still warm but I couldn't resist eating one but I think they'll taste great once they are cool. One important thing though - the recipe calls for 1/4 cup of flour but 125 grams. I weighed the ingredients and found that 1/4 cup of flour is only about 35 grams and it seemed like too little flour for this recipe so I went with your grams amount and I think that's the way to go. It's more like 1 heaping cup of flour so perhaps this is the reason why Marcus L's cookie came out so flat? Happy Baking
  • Dawn T
    Dawn T
    10 points for you Elizabeth...nice catch! It seems as though I made a mistake, it was supposed to be 3/4's cup of flour (125 gr). I have fixed the error, so thanks so much for pointing this out. And to Marcus...I am SO sorry!!! Will you forgive me :-)
  • Marcus L
    Marcus L
    Ah.... thanks for the tip. I actually ended up following the oatmeal cookie recipe that comes on the Quaker oatmeal can and they use 3/4 of a cup of flour as well. Maybe I'll try this recipe again :)
  • Tricia C
    Tricia C
    I just made the Rouxbe recipe and I thought they were great. The problem is this... My husband LOVES oatmeal cookies (I'm more of a chocolate chip fan). A "friend" has made him cookies many times over the years and they ARE incredible. I've never tasted such great oatmeal cookies. So I asked her for the recipe. I have tried on numerous occasions to repeat the outcome of her incredible oatmeal cookies. They not only came up short but they were awful. I asked her about it and she stayed firm that she gave me the recipe correctly. But she had to have modified the recipe when she gave it to me or I'm just incompetent. I have spent spent so much time making oatmeal cookies to try to match her recipe. I'm starting to hate oatmeal cookies. I'm very pleased that the Rouxbe recipe comes very close in flavor but not in texture. I was hoping you would have some suggestion on how I can modify this recipe to reduce the crispness and increase the chewyness. When I just reduce the cooking time they're not cooked enough. I was thinking that I could add 2 tablespoons of water (she had water and Fleshmans margarine in her recipe) and perhaps toast the oatmeal to add even more oat flavor and make it chewier. Any thought? When I've tried to add more oats... the cookies just crumbled looking more like granola than a cookie. I wanted to get your thoughts before I wasted anymore supplies. Any suggestions would be a great help. I'm pretty tired of hearing my cookies are great, but....
  • Kimberley S Rouxbe Staff
    Kimberley S
    When it comes to cookies, there are a few factors that contribute to chewiness. 1. The mixture should have a high sugar and liquid content but be relatively low in fat. 2. There should be a high proportion of eggs. 3. Use all-purpose or bread flour. The protein content will help to develop a chewier cookie once baked. You can try experiment by tweaking your recipe with these these things and develop the cookie to your liking. Good luck!
  • Tricia C
    Tricia C
    Kimberley, your comments are greatly appreciated. I was stabbing in the dark and now I have some tools to work with. I think I'll start with increasing the brown sugar by 1/4 cup and switch to bread flour and see what happens. Rouxbe rules!
  • Naouar E
    Naouar E
    Hi chefs, My husband and I have decided not to consume refined sugar anymore. We have been on a sugar-free 'diet' for one week now and we're doing well. We actually enjoy our tea and coffee without sugar (something we couldn't have imagined just a month ago). There is just one thing: my husband really has a sweet tooth. He loves cookies, cakes, desserts and so on. To really stick to this way of life, we should have a sweet treat now and again, especially for our kids. I have searched the net for recipes witht honey. This is what I've found on Cook's Thesaurus: Substitute 3/4 cup honey for each cup of granulated syrup called for in recipe, then reduce another liquid in the recipe by 1/4 cup and add 1/4 teaspoon baking soda (to neutralized the acid in the honey). Reduce oven temperature by 25 degrees--substituting honey for sugar alters the flavor and tends to make baked goods moister, chewier and darker.) I just don't really understand what is meant by this. What are liquid ingredients? How should I reduce the liquid ingredients? Should I first mix al the liquid ingredients together and then remove 1/4 cup? I have commented on this specific recipe because I think that perhaps it's possible to use this recipe as an example. I really hope you can help me on this one. It would really make my day (and the rest of my life in this case ;) ).
  • Kimberley S Rouxbe Staff
    Kimberley S
    Improvising/substituting in baking is much more difficult that in cooking. While this is a great question, this is a whole other lesson that we will eventually get to down the road, but it is too difficult to answer in the context of a forum. Some cookies, such as these, can be harder to use this type of substitution with because there aren't many liquid components. It's hard to say whether or not that substitution will work for this recipe without trying it ourselves as this recipe relies so heavily on melted butter and sugar as the "liquid" components. Baking is tricky and it boils down to experimenting when substituting other ingredients. There are plenty of books out there and sources on the internet that can point you in the direction of sugar free recipes. Hope this helps in the meantime!
  • Naouar E
    Naouar E
    This definately helps. To hear that you will also have lessons on this subject is just great. I am so glad to be a lifetime member and am looking forward to the upcoming lessons.
  • Ralph M
    Ralph M
    After going to the grocery store and seeing how much packaged cookies were, girls and I decided to go home and get the oven going. Found this recipe and altered it a bit with yummy results. I had some toasted walnuts on hand from another cookie I had made and added them. Also added some coconut flakes and the chocolate chips. We are all very happy! Thanks.
  • M S
    M S
    Can instant oatmeal be used in the same proportion as old fashioned?
  • Dawn T
    Dawn T
    I have not tried this myself but I advise against it because you will not get the same results. Instant oatmeal has such a different texture than old fashioned oats. Instant is much more powdery and thin, so you will get no where near the same texture. You can try it if you like, but just keep this in mind. Cheers!
  • Dave
    I made these with my 8 year old daughter tonight. Just like the recipes states, crispy on the outside chewy on the inside. Review rating - NUMMY!
  • Ken R Rouxbe Staff
    Ken R
    Hi Dave- It sounds like you have an aspiring cook! Congratulations on getting in the kitchen with your family and cooking, it's the best way to connect and celebrate family and tradition. We look forward to hearing more about your cooking adventures together. Enjoy!
  • Michelle B
    Michelle B
    I baked and tried the Recipe and it turns out chewy and a bit of Crispy and Soft.. I followed the Recipe using grams.. I melted the butter in the microwave then followed the everything.. I refrigerate the batter for an hour before I bake it. I bake it for 20mins at 190 celcious... And it’s perfect for me and MU kids.
  • Char N Rouxbe Staff
    Char N
    Hi Michelle: Looks as though you have met success with this recipe. A good cookie recipe is always a keeper. Glad that you and your children enjoyed the oatmeal-raisin cookies. Yum! Cheers, Char
  • Coco H
    Coco H
    Dear Rouxbe Chefs, thank you so much for this recipe. Im addicted!, I left the dough over for 2days in a fridge and make a small dollop but it has expand so beautifully and crispy and soft in the middle.

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