Best Oatmeal Raisin Cookies Recipe

If ever there was a cookie recipe to keep close at hand for a cozy pick-me-up, it’s these Oatmeal Raisin Cookies! Quick to throw together and perfect for a busy weeknight baking session, these cookies offer that wonderful chewy texture everyone loves, with just the right balance of sweetness and spice. With pantry-staple ingredients you likely already have, you can have a warm batch out of the oven in under half an hour. Plus, their soft centers, crisp edges, and little bursts of juicy raisin make this classic treat totally irresistible.

Ingredients You’ll Need

Here’s a quick glance at what goes into these amazing cookies, and why each ingredient matters:

• Shortening: Gives the cookies their classic, old-fashioned texture—soft, with just the right thickness and chew.
• Granulated Sugar: Sweetens the cookies and helps them bake up with those irresistible golden edges.
• Eggs: Essential for binding everything together and providing richness.
• Vanilla Extract: Lends that deep, warm flavor note that brings out the best in the oats and raisins.
• All-Purpose Flour: Structure is key, and flour keeps everything in place for that picture-perfect cookie.
• Old-Fashioned Oats: The heart of this recipe! They bring an unbeatable nutty chew, far tastier than anything quick-cook oats can offer.
• Baking Soda: Adds just enough lift so the cookies don’t turn dense, but remain soft and light.
• Salt: Don’t even think about skipping it—a pinch sharpens all the other flavors.
• Ground Cloves: The secret spice! Just a hint delivers a cozy, complex warmth.
• Cinnamon: Essential for depth and familiar, nostalgic flavor.
• Raisins: The “little gems” in every bite. Soak and plump them for maximum juiciness (trust the process).
• Optional: Add a tablespoon of water if your dough seems dry, especially if you’ve microwaved the raisins a little too long.

Variations

Get playful with the basic recipe! Oatmeal cookies love a little creativity:

• Nutty Twist: Fold in chopped walnuts or pecans for a crunchy bite that pairs beautifully with the chewy oats.
• Chocolate Lovers: Sub out half the raisins for chocolate chips or chunks for an oatmeal-chocolate hybrid.
• Dried Fruit Mix: No raisins? Try dried cranberries, cherries, or a combo for extra color and tartness.
• Spice it Up: Add a generous pinch of nutmeg or swap the cloves for cardamom for an aromatic twist.
• Vegan Version: Use plant-based shortening and egg substitutes like flax eggs—you’ll be surprised how well it works!

How to Make the Best Oatmeal Raisin Cookies

Step 1: Prep and Preheat

Set your oven to 375°F. This is the magic number for crisp edges and soft centers.

Step 2: Cream your Base

Mix together the shortening and sugar until it looks light—creamy and fluffy, which takes just a couple of minutes. This step is crucial so don’t rush it! Beat in the eggs and a good splash of vanilla.

Step 3: Dry Ingredients, Meet Wet

In a separate bowl, whisk together the flour, oats, baking soda, salt, cloves, and cinnamon. Give them a quick mix together so the spices are even—no hot pockets of cinnamon here.

Step 4: Raisin Upgrade

Here’s the trick: Soak your raisins in hot water (a quick zap in the microwave does the trick) to make them plump and extra juicy. Don’t skip this—it’s what makes these cookies sing.

Step 5: Mix It All Up

Add dry ingredients and raisin water to your wet mixture. Stir gently until just combined. Fold in your plumped-up raisins. If the dough feels a bit dry (sometimes it happens), add a tablespoon or two of water—dough should be scoopable but not sticky.

Step 6: Shape and Bake

Scoop the dough onto a greased baking sheet. Keep a little space between each—these will spread ever so slightly. Bake for 8-10 minutes, just until the edges are gold but the centers still look soft. Don’t overbake—remember, cookies keep cooking from residual heat!

Step 7: Rest and Enjoy

Let the cookies cool for a few minutes on the sheet before moving them (they’ll firm up, promise). Then pour yourself a glass of cold milk and dig in.

How to Serve

These oatmeal raisin cookies are at their absolute best warm from the oven, with their edges just set and centers slightly soft. I love serving them with a tall glass of cold milk or alongside a mug of strong coffee for a comforting treat any time of day. For dessert platters or lunchboxes, stack a few cookies in a cellophane bag tied with a ribbon—they make a thoughtful (and delicious) gift! For a decadent twist, sandwich two cookies together with a spoonful of vanilla ice cream—cookie ice cream sandwiches are always a hit.

Make Ahead and Storage

Storing Leftovers

Cool cookies completely before storing. Place them in an airtight container at room temperature, and they’ll stay fresh and chewy for up to five days.

Freezing

These cookies freeze beautifully! Store the baked cookies in a freezer-safe bag or container for up to three months. When ready to eat, let them come to room temperature or give them a quick zap in the microwave.

Reheating

To revive that just-baked flavor, pop a cookie in the microwave for 10-12 seconds. It’ll be warm, soft, and filled with nostalgia. If you’ve frozen unbaked cookie dough balls, bake them straight from the freezer with a minute or two of extra time.

FAQs

Final Thoughts

If you’re on the hunt for an oatmeal raisin cookie recipe that’s foolproof, fast, and absolutely delicious, this is the one to try. There’s just something so comforting about the blend of oats, plump raisins, and warm spices, all wrapped up in a soft, golden-brown cookie. Whether you’re baking for family, friends, or simply indulging in a treat for yourself, this recipe is sure to spread a little joy. So go ahead and preheat that oven—fresh, chewy cookies are only minutes away!

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