There are certain homemade cookies that instantly take you back in time, and for me, these chewy Oatmeal Raisin Cookies are exactly that treat.
This is my mom’s recipe, the one she used to make when I was growing up, and I still remember the smell of them baking in the oven.
What I love most about this oatmeal cookie recipe is how simple it is. This is a one-bowl recipe, mixed completely by hand with a rubber spatula. No mixer needed. Just a large bowl and a few pantry staples.
These chewy oatmeal cookies are the kind you can enjoy any time of day. They make a perfect after-school snack, an easy dessert, or even a quick breakfast (I mean, they have oats AND raisins, right?).
But, I get it - not everyone likes raisins in their cookies. So, if you are looking for an oatmeal cookie without raisins, try my Old-fashioned Iced Oatmeal Cookies. It is a recipe that makes delicious classic cookies with craggy tops, dipped in vanilla icing.
And, if you're looking for a more chocolate-focused oatmeal cookie, try my Oatmeal Chocolate Chip Cookies Recipe.
Why You'll Love this Oatmeal Raisin Cookie Recipe
- Perfect texture - These cookies are soft, with chewy centers and slightly crispy edges.
- Hardly any clean-up - This is a one-bowl recipe with no mixer required.
- Simple ingredients - Just simple pantry ingredients are needed to make these treats. They’re naturally dairy-free since they use oil instead of butter.
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Natalie's Pro Tips
- Use a scoop to keep all the cookies a more uniform shape and size.
- Line your cookie sheet or pan with parchment paper for easy removal after baking.
- Don’t overbake if you want soft, chewy cookies. The cookies may look slightly underdone in the centers, but they will continue to bake on the sheet.
- Use quick oats for the best texture. Old-fashioned or rolled oats are too large and hard for these cookies.
- Let cookies cool completely before storing.
- Store in an airtight container at room temperature.
Variations
- Dark Brown Sugar - Switching from light brown sugar to dark brown sugar will make a slightly more caramel-tasting cookie due to the higher molasses content. Using dark brown sugar will give the cookies a deeper flavor and make them more indulgent and extra chewy.
- Hint of cinnamon - add half to a full teaspoon of ground cinnamon to the dry ingredients before mixing for a different flavor profile.
- Chocolate - Replace the raisins with chopped chocolate, chocolate chips, or chunks.
- Cranberries or cherries - Swap raisins for dried cranberries or cherries if preferred.
Ingredients
*For specific ingredient amounts, please scroll down to the full recipe card.
How To Make The Best Oatmeal Raisin Cookies
Step 1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
Step 2. In a large bowl, whisk together oil, sugars, egg, vanilla, and water.
Step 3. Sift the flour, salt, and baking soda into the wet ingredients, and then mix by hand with a rubber spatula.
Step 4. Stir in oats and raisins.
Step 5. Drop by tablespoon or with a cookie scoop onto the prepared baking sheet.
Step 6. Bake for 12–15 minutes until golden brown and the edges are set. Let them cool on the cookie sheet until they can be moved to a wire rack. Leave them on the cooling rack until ready to store.
faqs
This usually happens if they’re overbaked or if too much flour was added. For soft, chewy oatmeal cookies, remove them from the oven when the centers still look slightly soft. Make sure you are using a spoon and level method instead of scooping your flour to avoid adding too much.
Store them in an airtight container and don’t overbake them. Using brown sugar and oil also helps create that soft, chewy texture.
I recommend using quick oats for this recipe. Old-fashioned oats are larger and chewier and will affect the texture of the cookies.
Absolutely. You can leave them out or replace them with chocolate chips, dried cranberries, or even chopped nuts.
While they do contain oats, these are still a treat. That said, they’re made without butter, so they can be a good option for those avoiding dairy.
Oatmeal Raisin Cookies
Ingredients
- ¾ cup vegetable oil
- 1 cup brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ cup water
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 3 cups quick oats
- 1 cup raisins golden raisins or regular raisins both work
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In a large bowl, whisk together oil, sugars, egg, vanilla, and water.¾ cup vegetable oil, 1 cup brown sugar, ½ cup granulated sugar, 1 large egg, 1 teaspoon vanilla extract, ¼ cup water
- Sift the flour, salt, and baking soda into the wet ingredients, and then mix by hand with a rubber spatula.1 cup all-purpose flour, 1 teaspoon salt, 1 teaspoon baking soda
- Stir in oats and raisins.3 cups quick oats, 1 cup raisins
- Drop by tablespoon or with a cookie scoop onto the prepared baking sheet.
- Bake for 12–15 minutes until golden brown and the edges are set.
- Remove from the baking sheet and cool. Transfer to a cooling rack before storing.
Notes
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