Oatmeal cookies are a classic treat that everyone seems to love. They’re chewy with just the right bit of crisp around the edges, filled with hearty oats that give each bite a comforting texture. Sometimes I like to throw in a handful of raisins or chocolate chips to add a little extra sweetness and fun to the cookie.
I always think oatmeal cookies have a special way of making the kitchen smell like a warm hug. I like to bake a batch whenever I need a little pick-me-up or when friends come over. Something about them feels cozy and familiar, like a little reminder that simple things can be really satisfying. One tip I’ve learned is not to overbake them so they stay soft inside, which makes them even better for snacking.
For serving, I love pairing these cookies with a cold glass of milk or a cup of tea. They’re perfect for afternoon breaks, lunchboxes, or just anytime you want a quick treat. I sometimes pack them up as little gifts too because they always bring a smile. Oatmeal cookies are the kind of timeless recipe that never goes out of style and always makes people happy.
Key Ingredients & Substitutions
Butter: Softened unsalted butter gives your cookies a rich flavor and tender texture. If you need a dairy-free option, try using dairy-free margarine or coconut oil, but expect a slight change in taste.
Brown and granulated sugar: Brown sugar keeps cookies moist and adds a subtle caramel flavor. You can replace half with coconut sugar for a deeper taste or use all granulated sugar for a crisper cookie.
Oats: Old-fashioned rolled oats work best for chewiness. Avoid instant oats since they can make the texture too soft. For gluten-free baking, look for oats labeled gluten-free.
Raisins: Raisins add natural sweetness and chewy bursts. If you prefer, swap them for chocolate chips, dried cranberries, or chopped nuts for variety.
How Can I Make Soft, Chewy Oatmeal Cookies Every Time?
Getting that perfect soft and chewy texture is all about mixing and baking timing:
- Cream the butter and sugars well until fluffy; this traps air and lightens the dough.
- Don’t overmix once you add the dry ingredients to avoid tough cookies.
- Portion cookie dough evenly and space them well on the baking sheet, so they bake uniformly.
- Bake for 10-12 minutes until edges are golden but centers still look soft — they’ll firm up as they cool.
- Cool on the baking sheet for a few minutes before moving to a rack; this prevents breakage.
Following these steps, your oatmeal cookies will come out tender inside with just the right amount of chew you’re aiming for.
Equipment You’ll Need
- Mixing bowls – for combining your wet and dry ingredients easily without making a mess.
- Electric mixer or hand whisk – helps cream butter and sugar until fluffy, making your cookies tender.
- Baking sheets – flat and sturdy ones give your cookies even heat and a nice golden edge.
- Parchment paper or silicone baking mat – stops cookies from sticking and simplifies cleanup.
- Measuring cups and spoons – accurate measurements keep your cookies consistent every time.
- Spoon or cookie scoop – makes even-sized dough balls that bake evenly.
- Wire cooling rack – lets cookies cool quickly without getting soggy on the bottom.
Flavor Variations & Add-Ins
- Add chopped nuts like walnuts or pecans for a crunchy texture that complements the oats.
- Swap raisins with dried cranberries or cherries for a tart twist that brightens the flavor.
- Mix in chocolate chips to make a sweeter, more indulgent treat perfect for chocolate lovers.
- Try adding a teaspoon of ground ginger or nutmeg along with cinnamon for a warm spice boost.
Classic Oatmeal Cookies with Raisins
Ingredients You’ll Need:
Main Ingredients:
- 1 cup (230g) unsalted butter, softened
- 1 cup (200g) packed brown sugar
- 1/2 cup (100g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups (190g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 cups (240g) old-fashioned rolled oats
- 1 cup (130g) raisins
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 10-12 minutes to bake. Add some extra cooling time and you’re looking at about 30 minutes from start to finish – quick and simple!
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheets:
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper to prevent sticking and make cleaning easier.
2. Mix the Wet Ingredients:
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is smooth and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract until well combined.
3. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. This makes sure the spices are evenly mixed throughout your dough.
4. Bring It All Together:
Gradually add the dry ingredients to the wet mixture and stir just until combined—overmixing can make the cookies tough. Fold in the rolled oats and raisins gently until evenly spread through the dough.
5. Shape and Bake:
Drop rounded tablespoons of dough onto your prepared baking sheets, spacing them about 2 inches apart to give each cookie room to spread. Bake for 10-12 minutes, or until the edges turn golden but the centers remain soft and chewy.
6. Cool and Enjoy:
Remove the cookies from the oven, letting them cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely. Serve with a glass of cold milk or your favorite drink, and enjoy!
Can I Use Quick Oats Instead of Rolled Oats?
It’s best to use old-fashioned rolled oats for chewy texture. Quick oats can make the cookies softer and less structured, so if you only have quick oats, expect a slightly different texture.
Can I Substitute Raisins with Other Ingredients?
Absolutely! You can swap raisins for dried cranberries, chopped nuts, or chocolate chips depending on your preference. Just use about the same amount for best results.
How Should I Store Oatmeal Cookies to Keep Them Fresh?
Store your cookies in an airtight container at room temperature for up to a week. Adding a slice of bread to the container can help keep them soft by absorbing excess moisture.
Can I Freeze the Cookie Dough or Baked Cookies?
Yes! You can freeze cookie dough balls on a baking sheet, then transfer them to a freezer bag for up to 3 months. Bake frozen dough a few extra minutes. Baked cookies freeze well too—just thaw at room temperature before enjoying.