Let’s get ready for this week’s bake – Oatmeal Raisins

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Oatmeal Raisin Cookies

Christel

Warm, chewy, and full of cozy flavor — these oatmeal raisin cookies are packed with buttery oats, sweet raisins, and just the right touch of spice. Soft in the middle with crisp edges, they’re the kind of cookie that feels like home.

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Prep Time 25 minutes mins

Cook Time 12 minutes mins

Cooling 5 minutes mins

Total Time 42 minutes mins

Course Appetizer, Dessert, Snack

Cuisine American

Servings 12 Cookies

Equipment

• mixing bowl For combining all your ingredients. Medium or large works best.
• Spatula or Spoon To help mix the dough without overworking it.
• Sifter (Optional) To sift the flour for a lighter texture, especially if your flour is compact.
• Hand MIxer or Stand Mixer For creaming the butter and sugar.
• Cookie Scoop or Spoon To portion out the cookie dough.

Ingredients

  

Dry Ingredients

• 1 cup all-purpose flour
• 1 cup old-fashioned rolled oats
• ½ tsp baking soda
• ½ tsp ground cinnamon
• ¼ tsp freshly grated nutmeg
• ¼ tsp salt

Wet Ingredients

• ½ cup 1 stick unsalted butter softened
• ⅓ cup packed brown sugar
• 1 tbsp granulated sugar
• 1 large egg room temperature
• 1 tsp vanilla extract or essence

Mix-Ins

• ½ cup raisins soaked and well-drained

Instructions

 

Prep

• Preheat oven to 350°F (175°C).
• Line a baking sheet with parchment paper and set aside.
• Place raisins in warm water for 10–15 minutes to plump. Drain well and pat dry. Set aside.

Mix Dry Ingredients

• In a medium bowl, whisk together flour, oats, baking soda, cinnamon, nutmeg, and salt. Set aside.

Cream Butter & Sugar

• In a large bowl, cream butter, brown sugar, and granulated sugar until light and fluffy.

Add Egg & Vanilla

• Beat in the egg, then add vanilla. Mix until fully incorporated.

Combine

• Add dry ingredients to the wet mixture. Mix just until no dry flour remains — do not overmix.

Fold in Raisins

• Gently fold in soaked raisins.

Chill (Optional)

• Chill dough for 10–15 minutes to help control spread.

Scoop & Bake

• Scoop dough into 1½ tbsp portions, spacing 2 inches apart.
• Bake for 10–12 minutes, until edges are lightly golden and centers look soft.

Cool

• Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Notes

Tip: soak the raisins in warm water for 10 mins, then drain before folding into the dough. This keeps them juicy!

Texture control: Slightly underbake for soft centers; bake 1–2 minutes longer for firmer edges.

Storage: Keep in an airtight container at room temperature for up to 4 days, or freeze dough balls for later baking.

Note: My sugar ratio leans toward less sweet than commercial cookies — if you want sweeter cookies adjust granulated sugar to 1/3 cup.

“Before the Bake” Series – Let’s measure

Watch the full step-by-step video

Soft, Spiced & Chewy: The Oatmeal Raisin Cookie I Crave

 A cozy, cinnamon-kissed cookie that feels like a warm hug in every bite

Oatmeal raisin cookies might just be one the coziest cookie of all time.

What I love most is how multi-layered the flavor is—you get the warmth and spice of cinnamon, the soft sweetness of raisins, that irresistible chewy center, and just a touch of nutmeg that takes everything to another level. Right after red velvet, oatmeal raisin is my favorite. It feels like a hug in cookie form.

These cookies remind me of rainy afternoons curled up with a book, or cold days wrapped in a blanket with a warm drink nearby. Even sharing them with girlfriends during a good laugh makes them extra special. There’s something about the combination of soft texture and bold flavor that just feels like home.

My very first oatmeal raisin memory? McDonald’s. After school, it was either fries or cookies. And if the cookies were fresh out the oven? Game over. I was obsessed. They were so sweet it almost felt illegal for them to be selling it—lol. From there, I tried versions from all kinds of bakeries. Some were hits, some were very much misses. But now that I bake them myself, I can finally make the kind I’ve always wanted: chewy in the middle, rich in cinnamon, bursting with raisins, and kissed with nutmeg.

It’s also one of the few cookies where just one is never enough. Ever.

Ways to Enjoy Oatmeal Raisin Cookies (Besides Straight from the Tray)

Here are some of my favorite ways to make the most of this classic cookie:

With a scoop of vanilla (or rum & raisin!) ice cream – sandwich-style or crumbled on top
Paired with tea or coffee – especially cinnamon, spiced chai, or black tea
As a picnic or road trip snack – sturdy, comforting, and easy to pack
In a care package – these travel and gift well
On a cozy self-care day – with a blanket, a book, or a movie night

This recipe is one I love coming back to again and again. And now, I get to share it with you. I hope these cookies bring a little warmth into your home and a whole lot of joy into your day.

Let me know if you bake them—tag me or send a message. I’d love to see how they turned out!