You’re in for a treat! Whether you’re craving a classic comfort snack or looking for a healthier twist on the traditional oatmeal raisin cookie, we’ve gathered 18 delicious recipes that promise to satisfy your sweet tooth without the guilt. From chewy to crispy, and packed with wholesome ingredients, these cookies are perfect for any occasion. Dive in and discover your next favorite bake!
Classic Oatmeal Raisin Cookies
Oatmeal raisin cookies have always been my go-to comfort food, especially on lazy Sunday afternoons. There’s something about the chewy texture and the sweet bursts of raisins that just feels like a warm hug. I remember my grandma used to sneak in a little extra cinnamon, and to this day, I can’t help but do the same.
Ingredients
- For the dough:
- 1 cup unsalted butter, softened
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 3 cups old-fashioned oats
- 1 cup raisins
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Tip: Make sure your butter is at room temperature to avoid a lumpy mixture.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add this to the butter mixture, mixing just until combined.
- Stir in the oats and raisins until evenly distributed. Tip: Soak your raisins in warm water for 10 minutes before adding them to the dough for extra plumpness.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. Tip: For chewier cookies, pull them out when they’re just set in the middle.
- Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
What makes these cookies truly special is their perfect balance of chewiness and crunch, with the cinnamon adding a warm depth of flavor. Try serving them slightly warm with a glass of cold milk for the ultimate nostalgic treat.
Chewy Oatmeal Raisin Cookies
Afternoon cravings hit differently, especially when it’s for something sweet yet wholesome. That’s why I always keep a batch of these chewy oatmeal raisin cookies ready—they’re my go-to for a quick snack or a comforting treat with my evening tea.
Ingredients
- For the dough:
- 1 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 3 cups old-fashioned oats
- 1 cup raisins
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3 minutes.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add this to the butter mixture, mixing just until combined.
- Fold in the oats and raisins until evenly distributed throughout the dough.
- Drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. Tip: For extra chewy cookies, don’t overbake—they’ll firm up as they cool.
- Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Tip: If you can resist, letting them sit for a day deepens the flavors.
Golden edges with a soft, chewy center make these cookies irresistible. I love serving them slightly warm with a dollop of vanilla ice cream for an easy dessert that feels like home.
Soft Oatmeal Raisin Cookies
Last weekend, I found myself craving something sweet but not too indulgent, and that’s when I remembered my grandma’s soft oatmeal raisin cookies. They’re the perfect blend of chewy and sweet, with just the right amount of spice. I love how the raisins plump up as they bake, adding little bursts of sweetness in every bite.
Ingredients
- For the dough:
- 1 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 cups old-fashioned oats
- 1 cup raisins
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3 minutes.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Fold in the oats and raisins until evenly distributed throughout the dough.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
- Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Kitchen tip: For extra chewy cookies, slightly underbake them and let them cool completely on the baking sheet. These cookies are wonderfully soft with a hint of cinnamon warmth, making them perfect with a glass of cold milk or crumbled over vanilla ice cream for a simple dessert.
Healthy Oatmeal Raisin Cookies
Remember those lazy Sunday mornings when the aroma of freshly baked cookies would fill the house? That’s exactly what these Healthy Oatmeal Raisin Cookies bring to mind—a cozy, comforting treat that’s surprisingly good for you. I love whipping up a batch to enjoy with my morning coffee, and I bet you’ll find them just as irresistible.
Ingredients
- For the dough:
- 1 cup rolled oats
- 1/2 cup whole wheat flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsweetened applesauce
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1/2 cup raisins
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the rolled oats, whole wheat flour, baking soda, and salt. Mix well to ensure the baking soda is evenly distributed.
- Add the applesauce, maple syrup, and vanilla extract to the dry ingredients. Stir until the mixture forms a cohesive dough.
- Gently fold in the raisins, making sure they’re evenly distributed throughout the dough.
- Using a tablespoon, scoop the dough and roll it into balls. Place them on the prepared baking sheet, leaving about 2 inches between each cookie for spreading.
- Bake for 12-15 minutes, or until the edges are golden but the centers are still soft. Tip: For chewier cookies, lean towards the shorter baking time.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Tip: They’ll firm up as they cool, so resist the urge to move them too soon.
Out of the oven, these cookies are delightfully chewy with a slight crispness around the edges. The natural sweetness from the raisins and maple syrup makes them a guilt-free pleasure. Try serving them warm with a dollop of Greek yogurt for a breakfast twist!
Vegan Oatmeal Raisin Cookies
How many times have you craved something sweet but wanted to keep it on the healthier side? I find myself in this dilemma often, especially during those mid-afternoon slumps. That’s why I love whipping up a batch of these Vegan Oatmeal Raisin Cookies—they’re just the right amount of sweet, packed with fiber, and completely guilt-free.
Ingredients
- For the dough:
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 cup coconut sugar
- 1/4 cup almond butter
- 1/4 cup coconut oil, melted
- 1/4 cup almond milk
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- For the mix-ins:
- 1/2 cup raisins
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mix together the rolled oats, all-purpose flour, coconut sugar, baking soda, cinnamon, and salt until well combined.
- Add the almond butter, melted coconut oil, almond milk, and vanilla extract to the dry ingredients. Stir until a thick dough forms. Tip: If the dough feels too dry, add a tablespoon more of almond milk.
- Fold in the raisins until evenly distributed throughout the dough. Tip: Soaking the raisins in warm water for 10 minutes beforehand can make them plumper and juicier.
- Using a tablespoon, scoop the dough and roll it into balls. Place them on the prepared baking sheet, flattening slightly with your palm. Tip: Leave about 2 inches between each cookie for even baking.
- Bake for 12-15 minutes, or until the edges are golden brown but the centers are still soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Chewy, hearty, and subtly sweet, these cookies are perfect with a cup of tea or as a quick breakfast on the go. For an extra treat, try sandwiching them with a dollop of almond butter in the middle!
Gluten-Free Oatmeal Raisin Cookies
Afternoon cravings hit me hard today, and nothing satisfies like a batch of homemade gluten-free oatmeal raisin cookies. I remember my grandma’s kitchen filled with the warm, spicy aroma of cinnamon and raisins, a memory that inspired me to perfect this recipe.
Ingredients
- For the dough:
- 1 cup gluten-free rolled oats
- 1 cup almond flour
- 1/2 cup coconut sugar
- 1/4 cup melted coconut oil
- 1 egg
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- For mixing in:
- 1/2 cup raisins
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the gluten-free rolled oats, almond flour, coconut sugar, baking soda, cinnamon, and salt.
- In a separate bowl, whisk together the melted coconut oil, egg, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and mix until a dough forms. Tip: If the dough feels too dry, add a tablespoon of water to bring it together.
- Fold in the raisins evenly throughout the dough.
- Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. Tip: For chewier cookies, pull them out at the 10-minute mark.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Tip: They’ll firm up as they cool, so resist the urge to move them too soon.
Every bite of these cookies is a delightful mix of chewy oats and sweet raisins, with a hint of cinnamon that makes them irresistible. Serve them with a cold glass of almond milk for the ultimate gluten-free treat.
Low Sugar Oatmeal Raisin Cookies
Remember those lazy Sunday mornings when the aroma of freshly baked cookies would fill the house? That’s exactly what these Low Sugar Oatmeal Raisin Cookies bring to mind. I’ve tweaked the classic recipe to cut down on sugar without sacrificing that comforting, homey flavor we all love.
Ingredients
- For the dough:
- 1 cup rolled oats
- 1/2 cup whole wheat flour
- 1/4 cup coconut sugar
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/4 cup melted coconut oil
- 1 large egg
- 1 tsp vanilla extract
- 1/4 cup raisins
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mix together the rolled oats, whole wheat flour, coconut sugar, baking soda, and salt until well combined.
- Add the melted coconut oil, egg, and vanilla extract to the dry ingredients. Stir until the dough comes together.
- Gently fold in the raisins, ensuring they’re evenly distributed throughout the dough.
- Using a tablespoon, scoop the dough and roll it into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
- Flatten each ball slightly with the back of a spoon or your fingers to help them spread evenly while baking.
- Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Biting into one of these cookies, you’ll notice the perfect balance of chewiness from the oats and a slight crunch around the edges. The reduced sugar lets the natural sweetness of the raisins shine, making them a guilt-free treat any time of day. Try serving them with a dollop of Greek yogurt for a delightful breakfast twist.
Oatmeal Raisin Cookies with Nuts
Perfectly chewy with a hint of cinnamon, these oatmeal raisin cookies with nuts are my go-to for a comforting treat. I remember baking these on a chilly afternoon, the aroma filling the kitchen, and instantly feeling cozier. They’re packed with texture and flavor, making them irresistible.
Ingredients
- For the dough:
- 1 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 3 cups old-fashioned oats
- 1 cup raisins
- 1/2 cup chopped walnuts
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3 minutes.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add this to the butter mixture, mixing just until combined.
- Fold in the oats, raisins, and chopped walnuts until evenly distributed throughout the dough.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. Let them cool on the baking sheets for 5 minutes before transferring to a wire rack.
Best enjoyed warm, these cookies offer a delightful contrast between the chewy oats, sweet raisins, and crunchy nuts. Try serving them with a glass of cold milk for the ultimate comfort food experience.
Spiced Oatmeal Raisin Cookies
How many times have I found myself craving something sweet yet wholesome in the middle of a busy afternoon? These Spiced Oatmeal Raisin Cookies are my go-to, blending the comforting warmth of cinnamon and nutmeg with the chewy goodness of oats and raisins. Perfect with a cup of tea or as a quick snack, they’re a testament to the joy of simple baking.
Ingredients
- For the dough:
- 1 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 3 cups old-fashioned oats
- 1 cup raisins
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3 minutes. Tip: Ensure your butter is at room temperature for easier mixing.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Gradually add this to the butter mixture, mixing just until combined.
- Fold in the oats and raisins until evenly distributed throughout the dough. Tip: Soaking the raisins in warm water for 10 minutes beforehand can make them plumper and juicier.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Tip: For uniformly sized cookies, use a cookie scoop.
- Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. Let them cool on the baking sheets for 5 minutes before transferring to a wire rack.
Zesty with spice and bursting with juicy raisins, these cookies strike the perfect balance between chewy and crisp. Try serving them warm with a scoop of vanilla ice cream for an indulgent twist.
Oatmeal Raisin Cookies with Chocolate Chips
Sometimes, the best recipes come from a happy accident in the kitchen. That’s exactly how these Oatmeal Raisin Cookies with Chocolate Chips came to be in my home. I was out of nuts but had a craving for something hearty and sweet, so I tossed in some chocolate chips instead, and voilà—a new family favorite was born.
Ingredients
- For the dough:
- 1 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 3 cups old-fashioned oats
- 1 cup raisins
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Tip: Make sure your butter is at room temperature to avoid a lumpy mixture.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add this to the butter mixture, mixing just until combined.
- Fold in the oats, raisins, and chocolate chips until evenly distributed. Tip: Don’t overmix to keep the cookies tender.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Tip: For uniformly sized cookies, use a cookie scoop.
- Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. Let them cool on the baking sheets for 5 minutes before transferring to a wire rack.
Here’s how these cookies turn out: perfectly chewy with a slight crisp on the edges, packed with the warmth of cinnamon, the sweetness of raisins, and the surprise of melty chocolate chips. Try serving them slightly warm with a glass of cold milk for the ultimate comfort food experience.
Oatmeal Raisin Cookies with Coconut
Sometimes, the simplest recipes bring the most comfort, and these oatmeal raisin cookies with a hint of coconut are no exception. I remember whipping up a batch on a chilly afternoon, the aroma filling the kitchen with warmth and nostalgia.
Ingredients
- For the dough:
- 1 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 3 cups old-fashioned oats
- 1 cup raisins
- 1/2 cup shredded coconut
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3 minutes.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add this to the butter mixture, mixing just until combined.
- Fold in the oats, raisins, and shredded coconut until evenly distributed throughout the dough.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. Let them cool on the baking sheets for 5 minutes before transferring to a wire rack.
After baking, these cookies emerge with a perfect balance of chewiness and crispness, the coconut adding a subtle tropical twist. Enjoy them with a glass of cold milk or crumbled over vanilla ice cream for an indulgent treat.
Oatmeal Raisin Cookies with Applesauce
Remember those chilly mornings when all you wanted was something warm, sweet, and slightly chewy to start your day? That’s exactly how I felt last winter, leading me to tweak my classic oatmeal raisin cookie recipe by adding applesauce for extra moisture and a subtle fruitiness. It’s become a household favorite, especially during the fall and winter months.
Ingredients
- For the dough:
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 cup applesauce
- 1 1/2 cups old-fashioned oats
- 3/4 cup raisins
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Tip: Sifting the flour can prevent lumps for a smoother dough.
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar until creamy, about 2 minutes. Tip: Room temperature butter blends more easily with sugars.
- Add the egg and applesauce to the butter mixture, beating until fully incorporated.
- Gradually mix in the dry ingredients, then fold in the oats and raisins. Tip: Soaking raisins in warm water for 10 minutes beforehand can make them plumper and juicier.
- Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Moist and chewy with a hint of cinnamon, these cookies are perfect with a glass of cold milk or crumbled over vanilla ice cream for a simple dessert. The applesauce not only adds moisture but also a depth of flavor that makes these cookies stand out from the traditional oatmeal raisin.
Oatmeal Raisin Cookies with Honey
Waking up to the smell of freshly baked oatmeal raisin cookies is one of my favorite weekend rituals. There’s something about the combination of chewy oats, sweet raisins, and the subtle warmth of honey that makes these cookies a comforting treat any time of day.
Ingredients
- For the dough:
- 1 cup unsalted butter, softened
- 1 cup honey
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups old-fashioned oats
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup raisins
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and honey until light and fluffy. Tip: Make sure your butter is at room temperature to ensure a smooth mixture.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, combine the oats, flour, baking soda, cinnamon, and salt. Gradually add this to the butter mixture, mixing well after each addition.
- Fold in the raisins until evenly distributed throughout the dough. Tip: Soak your raisins in warm water for 10 minutes before adding them to the dough for extra plumpness.
- Drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. Tip: For chewier cookies, slightly underbake them and let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Let the cookies cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.
Nothing beats the texture of these cookies—crispy on the edges, chewy in the middle, with bursts of sweetness from the raisins. Serve them warm with a glass of cold milk for the ultimate comfort food experience.
Oatmeal Raisin Cookies with Maple Syrup
Finally, a cookie recipe that feels like a warm hug on a chilly morning. I stumbled upon this oatmeal raisin cookies with maple syrup recipe during a weekend baking spree, and it’s been a staple in my kitchen ever since. There’s something about the combination of chewy oats, sweet raisins, and the rich depth of maple syrup that makes these cookies irresistible.
Ingredients
- For the dough:
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup maple syrup
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups old-fashioned oats
- 3/4 cup raisins
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt. Tip: Sifting the flour can help avoid lumps in your dough.
- In a large bowl, beat the softened butter and brown sugar together until creamy. Tip: Room temperature butter mixes more evenly.
- Add the maple syrup, egg, and vanilla extract to the butter mixture, beating until well combined.
- Gradually mix in the dry ingredients, then fold in the oats and raisins. Tip: Soaking the raisins in warm water for 10 minutes beforehand can make them plumper and juicier.
- Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
What makes these cookies stand out is their perfect balance of chewiness and crunch, with the maple syrup adding a subtle richness that elevates the classic oatmeal raisin. Try serving them slightly warm with a drizzle of extra maple syrup for an indulgent twist.
Oatmeal Raisin Cookies with Cinnamon
Waking up to the aroma of cinnamon and raisins baking into golden oatmeal cookies is one of my favorite ways to start the day. There’s something incredibly comforting about these cookies, with their chewy texture and warm spices, that makes them a staple in my kitchen. I love pairing them with a cup of coffee for a cozy morning treat.
Ingredients
- For the dough:
- 1 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 3 cups old-fashioned oats
- 1 cup raisins
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3 minutes.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Fold in the oats and raisins until evenly distributed throughout the dough.
- Drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
- Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Just out of the oven, these oatmeal raisin cookies are perfectly chewy with a slight crispness around the edges. The cinnamon adds a warm depth of flavor that pairs beautifully with the sweetness of the raisins. Try serving them slightly warm with a scoop of vanilla ice cream for an indulgent dessert.
Oatmeal Raisin Cookies with Vanilla
Yesterday, I found myself craving something sweet but not too indulgent, and that’s when I remembered my grandma’s oatmeal raisin cookies with a hint of vanilla. They’re the perfect blend of chewy and crispy, with just the right amount of sweetness.
Ingredients
- For the dough:
- 1 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 3 cups old-fashioned oats
- 1 cup raisins
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3 minutes.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add this to the butter mixture, mixing just until combined.
- Fold in the oats and raisins until evenly distributed throughout the dough.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
- Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Kitchen smells like heaven when these cookies are baking. The vanilla adds a warm depth to the cinnamon-spiced dough, while the raisins offer little bursts of sweetness. Serve them slightly warm with a glass of cold milk for the ultimate comfort food experience.
Oatmeal Raisin Cookies with Almond Butter
Sometimes, the simplest recipes bring the most comfort, and these oatmeal raisin cookies with almond butter are no exception. I remember whipping up a batch on a chilly afternoon, the aroma filling the kitchen with warmth and nostalgia.
Ingredients
- For the dough:
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup almond butter
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- For the mix-ins:
- 1/2 cup raisins
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the rolled oats, all-purpose flour, baking soda, and salt. Set aside.
- In a large bowl, beat the almond butter, unsalted butter, brown sugar, and granulated sugar together until creamy, about 2 minutes.
- Add the egg and vanilla extract to the butter mixture, beating until fully incorporated.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Fold in the raisins until evenly distributed throughout the dough.
- Using a tablespoon, scoop the dough and roll into balls. Place them 2 inches apart on the prepared baking sheet.
- Flatten each ball slightly with the back of a spoon or your fingers.
- Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Zesty with a hint of sweetness, these cookies strike the perfect balance between chewy and crisp. Serve them with a glass of cold almond milk for a delightful snack, or pack them as a sweet treat for your next adventure.
Oatmeal Raisin Cookies with Pumpkin Spice
How many times have I found myself craving something sweet but not overly indulgent? That’s when these Oatmeal Raisin Cookies with a hint of Pumpkin Spice come to the rescue. They’re the perfect blend of chewy and spicy, reminding me of autumn mornings even in the middle of June.
Ingredients
- For the dough:
- 1 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp pumpkin spice
- 1/2 tsp salt
- 3 cups old-fashioned oats
- 1 cup raisins
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Tip: Make sure your butter is at room temperature to avoid a lumpy mixture.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, pumpkin spice, and salt. Gradually add this to the butter mixture, mixing just until combined.
- Fold in the oats and raisins until evenly distributed throughout the dough. Tip: Soak your raisins in warm water for 10 minutes before adding them to the dough to keep them plump and juicy.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. Tip: For chewier cookies, remove them from the oven when they’re just set and let them cool on the baking sheet for 5 minutes.
- Transfer the cookies to a wire rack to cool completely.
The cookies come out wonderfully chewy with a delightful crunch from the oats, and the pumpkin spice adds a warm, comforting note. Serve them with a cold glass of milk or crumble them over vanilla ice cream for an extra special treat.
Conclusion
Whether you’re craving a classic treat or a healthier twist, our roundup of 18 Delicious Oatmeal Raisin Cookie Recipes offers something for everyone. We hope these recipes inspire your next baking adventure. Don’t forget to leave a comment with your favorite, and share the love by pinning this article on Pinterest. Happy baking!
