How to Make Perfect Golden Raisin Cookies Every Time

Name: Golden Raisin Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Ingredients: ½ cup salted butter ((softened to room temperature)); ½ cup granulated sugar; ½ cup packed brown sugar; 1 large egg ((room temperature)); 1 cup all-purpose flour; 1 cup old-fashioned oats; 1 teaspoon baking soda; ½ teaspoon salt; 1½ cups golden raisins ((aka sultanas)); 1 cup chopped walnuts or pecans ((optional))

I love putting a fun spin on well-loved treats, and my golden raisin cookies are no exception. They’re sweet and chewy and boast a delicious buttery taste. I’ve found the perfect balance between soft middles and crunchy edges, and they’re surprisingly easy to make.

Adding juicy golden raisins and oats makes them even better, and sometimes, I throw in some nuts for a bit of flair! They’re wonderful for a relaxing snack or to share with friends, and they always seem to be a hit. With its classic flavor but a new twist, this cookie recipe is my go-to pick-me-up or a delicious surprise for visitors.

Golden Raisin Cookies

Sweet raisins inside a chewy, buttery cookie base with crisp edges. Oats add texture and heartiness to these classic treats.

Prep Time 20

Cook Time 12

Total Time 32

Serving Size cookies

Equipment

Parchment paper
2 Cookie Sheets
Electric Mixer
Large mixing bowl
Whisk
Spatula (for folding ingredients)
Cookie scoop or tablespoon
Wire rack

Ingredients

½ cup salted butter (softened to room temperature)
½ cup granulated sugar
½ cup packed brown sugar
1 large egg (room temperature)
1 cup all-purpose flour
1 cup old-fashioned oats
1 teaspoon baking soda
½ teaspoon salt
1½ cups golden raisins (aka sultanas)
1 cup chopped walnuts or pecans (optional)

Instructions

Preheat the oven. Preheat the oven to 350°F (175°C) with the racks positioned in the upper and lower thirds of the oven. Then, line two cookie sheets with parchment paper or lightly spray them with cooking spray.
Cream the wet ingredients. In a large mixing bowl, beat the softened butter, granulated sugar, brown sugar, egg, and vanilla extract together using an electric mixer at medium speed. Continue mixing for about 3-5 minutes until the mixture is light and fluffy.
Tip: Scrape down the bowl’s sides as needed to make sure everything is well combined.
Mix the dry ingredients. Whisk together the flour, oats, baking soda, and salt in a separate bowl. Then, slowly add the dry ingredients into the wet mixture at a low speed, about 1 cup at a time, mixing until combined.
Tip: The dough should appear thick and slightly sticky.
Add the raisins and nuts. Gently fold in the golden raisins and chopped nuts (if using) by hand or on low speed until evenly distributed throughout the dough.
Shape the cookies. Portion the cookie dough onto the prepared cookie sheets using a tablespoon or a cookie scoop. Then, aim for 12-15 cookies per sheet, spacing them about 2 inches apart.
Bake. Bake the cookies in the preheated oven for 11-13 minutes or until the edges are golden brown and the centers are just set.
Tip: Rotate the cookie sheets halfway through baking to make sure they are even cooking.
Cool the cookies. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Make sure to let your butter and egg warm to room temperature before you start. If they’re cold, they won’t mix well, and your cookies might become heavy instead of light and airy.

To get juicy and plump raisins, you can soak them in warm water, or even in water with a bit of rum or vanilla, for 10-15 minutes before adding them to your mix. Just remember to dry them off before you put them in.

If you like thick and chewy cookies, put the dough in the fridge for around 30 minutes before you bake. This makes the cookies spread less in the oven, making them thicker.

Using parchment paper or silicone baking mats on your trays means the cookies won’t stick, they’ll cook more evenly, and you’ll have less mess to clean up afterward.

If you’re unsure how the cookies will turn out, bake just a couple first. This way, you can see if you need to bake them longer, at a different temperature, or if the dough needs more chilling to stop them from spreading too much.

After baking, let the cookies sit on the tray for at least 5 minutes before you move them to a cooling rack. This helps them set a bit so they won’t break when you pick them up.

I love making these cookies with oats because they’re sweet, filling, and can be crunchy if I add nuts like walnuts or pecans. They’re super easy for me to whip up, and they bake in less than 15 minutes, perfect for any time I need a quick snack. The key to getting them just right, with soft middles and crispy edges, is for me to mix the butter and sugars until they’re light and fluffy. I make sure not to rush this step!

Another great fall favorite to try is these Iced Amish Apple Cookies. They’re just as easy to whip up and full of warm, cozy flavors—perfect for pairing with a cup of tea or coffee!

I hope it brings you as much joy as it does for me.

Tips for the Best Golden Raisin Cookies

When you measure your flour, use a spoon to lightly fill your measuring cup and then level it off with a knife’s edge. Scooping the flour straight from the bag with your cup can pack it too tightly, leading to too much flour and dry cookies.
After adding the dry stuff to the mix, stir until it’s all mixed in. Mixing too much can make the cookies hard instead of soft because it makes the flour’s gluten get too strong.
Since ovens can cook unevenly, halfway through baking, switch your cookie sheets around—move the top one to the bottom and turn them front to back. This helps your cookies cook evenly without getting burnt on one side.
If the dough is sticky, chilling it in the fridge for about 20 minutes before making cookies helps. It makes the dough less sticky and stops your cookies from spreading too much when baking.
Using a cookie scoop is helpful to get cookies that are all the same size. It means they’ll all cook at the same speed, so you won’t have some that are too done and others that are not.
When you take your cookies out, they might look a bit soft in the middle. That’s fine! They’ll set and become firm as they cool, giving you that perfect soft and chewy center.
If you’re looking for a simple trick to make all your cookies look bakery-perfect, check out this helpful guide from King Arthur Baking. It’s full of tips to get those perfectly round, evenly baked cookies every time.

Key Ingredients and Tools

Here are the ingredients and tools you need for this recipe, along with tips on why they’re important and how to make the most of them:

Golden Raisins: Also known as sultanas, golden raisins are plumper and sweeter than regular raisins. You’ll usually find them near the dried fruit in the grocery store, and they add a pop of sweetness to every bite. If you’re a fan of golden raisins, you’ll also love this Sourdough Cinnamon Raisin Bread. It’s a warm, comforting loaf with the perfect balance of cinnamon and sweet raisins—great for breakfast or toasted with butter.
Old-Fashioned Oats: These oats give the cookies their hearty texture. Make sure to use old-fashioned oats rather than quick oats, which can make the cookies too soft. Don’t have golden raisins? Regular raisins will do, but your cookies might taste less sweet.
Salted Butter: Salted butter adds a subtle depth to the flavor, but if you’re using unsalted, add more salt to the dough (¾ teaspoon total) to balance things out.
All-Purpose Flour: This is the standard flour for baking cookies, giving them structure. A 1:1 gluten-free flour blend can work if you need a gluten-free option, but the texture may change.
Granulated Sugar: Provides sweetness and helps with the cookie’s texture. Be sure to measure it accurately for the best results. Instead of brown sugar, coconut sugar is a good alternative. Just keep in mind your cookies may not be quite as soft.
Chopped Walnuts or Pecans: These are optional but add a nice crunch to balance the chewiness of the raisins. Feel free to leave them out or swap in another nut you like if you don’t have them.
Parchment Paper: This makes baking and cleanup so much easier. It helps prevent the cookies from sticking and allows them to bake evenly without over-browning on the bottom.
Cookie Scoop: A cookie scoop helps you portion the dough evenly so all your cookies bake at the same rate. It’s a simple tool that greatly affects the final result.

These small details can have a big impact on the success of your cookies, helping you get the perfect texture and flavor!

HOMURE H Cookie Scoop Set – Include 1 Tbsp/ 2 Tbsp/ 3Tbsp – 3 PCS Cookie Scoops for Baking – Cookie Dough Scoop – Made of 18/8 Stainless Steel Lenox 788576 Butterfly Meadow Large All-Purpose Bowl Katbite 350Pcs 9×13 In Parchment Paper Sheets, Heavy Duty Unbleached Baking Paper, Non-stick & Oil Proof for Oven, Air Fryer, Grilling, Steaming and Cooking Bread

Serving Suggestions

You can serve these cookies with hot coffee or tea, vanilla ice cream, cold milk, fresh fruit like apple slices or berries, or a cheese platter with mild cheeses.

Troubleshooting and Help

Can I use regular raisins instead of golden raisins?

Absolutely! Regular raisins work fine, though they’re less sweet and tangy than golden raisins. You’ll still get that chewy texture, so feel free to use what you have on hand.

What if I don’t have parchment paper?

No problem! You can lightly grease your cookie sheets with cooking spray or butter instead. Parchment paper makes cleanup easier, but greased sheets will work perfectly.

My cookies always spread too much—what can I do?

If your cookies spread too much, try chilling the dough for 20-30 minutes before baking. It helps the dough firm up, so the cookies will hold their shape better.

How do I know when the cookies are done?

Look for golden edges and slightly soft centers. The cookies will continue to firm up as they cool, so don’t worry if the middle looks a little underdone when you take them out of the oven.

Do I have to use nuts?

Nope! The nuts are optional. If you’re not a fan, leave them out. The cookies will still be deliciously chewy without them.

What if I don’t have a cookie scoop?

No worries! You can use a regular tablespoon to portion out the dough. Make each dough ball roughly the same size so the cookies bake evenly.

Can I add other mix-ins, like chocolate chips?

Absolutely! You can get creative and add chocolate chips, shredded coconut, or even dried cranberries. Just be careful not to add too many extras, or the dough might also not hold together. You might want to try these Old-Fashioned Oatmeal Raisin Cookies for another classic cookie recipe.

My cookies turned out a bit dry. What went wrong?

It’s possible they were baked too long or too much flour was added. Measure the flour correctly (spoon and level it into the measuring cup) and watch the baking time closely. Pull the cookies out when the edges are golden, but the centers are still soft.

Can I make the dough ahead of time?

Yes! You can refrigerate the dough for up to 2 days before baking. If it gets too firm in the fridge, just let it sit at room temperature for a few minutes to soften up before scooping.

Storage Instructions

Store the cookies in an airtight container at room temperature for up to 4 days. To keep them soft, add a slice of bread to the container—the bread will help maintain the moisture in the cookies.

These cookies freeze well! Once completely cooled, place them in a single layer on a baking sheet and freeze until solid (about an hour). Then transfer them to a freezer-safe bag or container. They’ll keep in the freezer for up to 3 months. When you’re ready to enjoy them, just let them thaw at room temperature for 15-20 minutes.

You can also freeze the unbaked dough. Scoop the dough into balls, place them on a baking sheet, and freeze until firm. Then, transfer the frozen dough balls to a freezer-safe bag. Bake directly from frozen; add a minute or two to the baking time.

These cookies are a perfect mix of sweet and chewy, which makes them great for a snack, dessert, or to share with loved ones. They’re simple to make and suit both experienced and new bakers. Perfect for a relaxed afternoon snack or making a bunch for a get-together, these cookies are always a hit. They also freeze well, so you can keep some ready whenever you feel like having one.

How to Make Perfect Golden Raisin Cookies Every Time