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This is your recipe when you’re craving a soft, chewy, old-fashioned oatmeal raisin cookie. These cookies are easy to make and perfect for an afternoon snack with a glass of milk.

You’ll love these because there’s no rolling, chilling, or weird ingredients. I promise they are the softest cookies ever, with just the right amount of spices and plenty of raisins.

There’s nothing like a batch of cookies made from scratch to make your whole kitchen cozy and happy.

close up view of oatmeal raisin cookies on a plate

Old Fashioned Oatmeal Raisin Cookies

4.55 from 20 votes

When you just want an oatmeal raisin cookie that's soft and chewy. This recipe is destined to be eaten after school with a nice glass of milk

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Prep Time: 20

Cook Time: 13

Total Time: 33

Servings: cookies

Calories: 59kcal

Author: Katie Shaw

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Equipment

Baking Sheet
Electric Mixer

Ingredients

½ cup butter at room temperature
¼ cup granulated sugar
½ cup plus 3 tablespoons brown sugar packed
1 egg
¾ cup all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon nutmeg
¾ cup old fashioned oats
¾ cup quick oats not instant oatmeal
1 ½ cups raisins

Instructions

Prep. Preheat the oven to 375 with two racks: one in the upper-middle position and one in the lower middle. Prepare two baking sheets with parchment paper or generously spray with non-stick cooking spray.
Wet ingredients. Beat the butter, sugar, and eggs in a large mixing bowl with an electric mixer on medium speed for about 3-5 minutes, or until fluffy and slightly lightened in color.
Dry ingredients. Combine the dry ingredients (flour, baking soda, salt, cinnamon, ginger, nutmeg, and both types of oats) in a separate mixing bowl. Add them to the butter mixture 1/3 at a time, mixing on medium-low until just combined. Scrape down the bowl and beat again for a few seconds. Add the raisins and stir by hand or with the mixer on its lowest speed.
Shape. Scoop cookie dough into one tablespoon-sized balls and place on the prepared baking sheets. They will spread during baking, so place them at least an inch and a half apart.
Bake Bake for 11-14 minutes, until the edges are golden brown. For crispier cookies, bake a few more minutes. Remove cookies to a wire rack to cool. Store in an airtight container for up to five days.

Notes

To freeze the dough for later, scoop onto the cookie sheet (don’t worry about spacing them), and place the cookie sheet in the freezer for 2 hours. Place the frozen balls of dough into a freezer bag and store for up to one month. Bake at 375 for 14-15 minutes, straight from frozen.

Nutrition

Did you make this?Let me know how it was! Please see below for serving ideas, storage instructions, and substitutions.

Ingredients for the best cookies

Spices. The recipe involves spices like cinnamon, ginger, and nutmeg and you’ll want to use them all.

Both kinds of oats! I know it’s annoying to buy both. But the combination of old-fashioned and quick oats provides a perfect chewy texture, ensuring every bite is satisfyingly hearty.

Raisins. For a yummy twist, golden raisins are delicious too.

Parchment Paper: Prevents the cookies from sticking and makes cleanup easier.

Wire Rack: Allows the cookies to cool evenly without getting soggy.

Airtight Container: Ideal for storing the cookies, keeping them fresh and delicious.

Tips for soft cookies

Preparation: Ensure your butter is at room temperature before you begin, this makes the mixing process smoother. Properly preheating the oven and preparing the baking sheets are also crucial steps that shouldn’t be overlooked.
Beating the Mixture: Give adequate time to beat the butter, sugar, and eggs. This is an important step to achieve the right consistency and to make the cookies light and airy.
Adding Dry Ingredients: Add the dry ingredients in portions. This method ensures all the elements are evenly distributed throughout the dough, avoiding any lumps or dry spots.
Scooping the Dough: Use a standard tablespoon or a cookie scoop for even-sized cookies. This uniformity helps in baking the cookies evenly.
Baking: Keep a close eye on the cookies while they are in the oven. The perfect baking time ensures the cookies are done just right – golden around the edges and delightfully chewy inside.
Your cookies might look underbaked. That’s normal! Only the edges will be browned. They will firm up as they cool.
Freezing: If you plan to freeze the dough for later, follow the note in the recipe to ensure the texture remains the same when baked later.

🥫 Storage instructions

cooling rack of cookies next to wildflower vase

The best way to store cookies is in an airtight container. You can keep them at room temperature for up to five days, or in the freezer for up to one month. If you’re storing them in the freezer, make sure to place them in a freezer bag.

There’s no need to reheat them before eating them. However, if you want to enjoy them warm, you can reheat them in the microwave for a few seconds.

Why Are My Cookies Flat?

This can happen if your butter is a bit melted instead of softened. If your dough seems very wet, chill it in the fridge for an hour. (You shouldn’t need to do this unless your butter got too soft.

Why are my cookies hard?

This is probably due to overmixing. Once you add the flour, you want to mix slowly only until everything is just combined. No need to mix any longer as this produces more gluten which can produce tough cookies.

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