Classic Oatmeal-Raisin Cookies Recipe (2024)

For the few, the brave, the naughty; soak the raisins in dark rum while you prepare the dough. Add the raisins and the remnants of rum as the final step. Enjoy the cookies warm out of the oven with cold milk or as a co*cktail.

The best thing you can do for oatmeal, chocolate chip, etc. cookies is to refrigerate the dough for 8 hours or overnight. Chilling the dough firms the fat, so cookies spread less. It also concentrates the flavors and creates cookies with chewy-crisp (rather than soft) texture. (If you urgently need cookies--and don't we all?--bake what you need right away, then chill the rest of the dough. And see for yourself the improvement in the cookies made with chilled dough.)

If you soak the raisins in hot water for about 15 minutes before adding them the cookies will be more moist and chewy.

If you leave out the spices, the butterscotch threads of vanilla, butter and brown sugar dominate, and it's fabulous.

I like to lightly toast the oatmeal for 8-10 minutes while the oven preheats, just till light golden and fragrant. Don't let them get brown. (I think it may have been Molly O'Neill who suggested this trick.)

Also, as someone who nearly always reduces the sugar in recipes, I don’t think these need a reduction. The sweetness level is perfect. I’m seeing a lot of deviations from the original recipe which is also something I do often, but if you’re considering making these I would start with the original because it’s fantastic, and you should experience the actual recipe!

i substitute dried cranberries instead of raisins. you can also add crushed walnuts. great recipe!

For those who like both raisins and chocolate chips in their oatmeal cookies, try dark chocolate raisinets...the best of both worlds!

Delicious! Made these with the tweaks I always make to cookies: cut the sugar and mixed in different flours. So cut brown sugar to 3/4 c, cut white sugar to 1/4 c, used 1/2 c white flour, 1/2 c almond flour, 1/2 c white whole wheat flour. I think I could cut the brown sugar to 1/2 c and they would still be fine. I have not made the true recipe to compare texture of my adjustments, but these cookies as I made them were perfect. I imagine they would be delicious as written.

I baked these twice in one week and the second time made the mixing of all ingredients easier by 1. adding raisins to the sugars/butter/egg/vanila. (Mixed in by hand.) 2. Then added the oatmeal to the bowl of dry ingredients, combined them, then added about 1/3 at a time to butter/sugar/egg/ raisins. Combining everything with a spoon worked fine and was much easier to get an even mix of ingredients.

Dried cranberries or - even better - dried cherries are terrific too. No need to plump either of them beforehand.

I substitute chocolate chips for raisins. Delicious.

Fabulous cookies. I reduced raisins to 1 cup and added 1 cup chopped pecans. Wonderful.

Old fashioned, delicious, healthy oatmeal cookies! Certainly they're healthy enough for breakfast! I did have to bake them for 15+ minutes to get them brown on the edges. They were still soft on top, but after 5 minutes resting on the cookie sheet, they were perfect.

Convection bake for 8 minutes.
Very good; moist and tasty. We quite enjoyed.

I refrigerated the dough, as suggested in comments, but I could hardly scoop the dough out it became so hard! Suggestions?

Lovely oatmeal cookies. I added pecans and used dried cranberries instead of raisins because that is what I had in the kitchen. I will make these again.

Perfect spice blend and excellent texture. Rave reviews from everyone ages 2-70!

I couldn't decide between the cardamom or ginger, so I used an 1/8th teaspoon of both. It was a great call! My yield was 3 1/2 dozen using a #2 disher. I checked each batch at 9 minutes (oven verified @ 350°F), but every iteration required the full 13 minutes. The cookies have a delightfully crispy perimeter with a pleasant chew in the center. I am officially converted from the Vanishing Oatmeal Cookie recipe on the Quaker Oats container.

At what point do you add the oatmeal?

no too sweet at all! doubled the recipe and used raisins/walnuts in half, chocolate chips/walnuts in other half.

I made these gluten-free by substituting 1 and 1/4 cups superfine almond flour and 1/4 cup cornstarch for the all-purpose flour. Used only ~1/2 cup raisins, chopped ~1/2 cup dates and rolled the chunks in a little extra almond flour to keep them from sticking together; toasted ~1/2 cup of pecans, chopped and added them as well. The cookies came out moist and chewy and everyone wants the recipe.

Make sure to soften the butter!

One word - Delicious as written. Not a big fan of oatmeal cookies so these were made for my husband. The aroma while baking was so amazing I found myself trying a warm cookie right out of the oven. Needless to say it wasn't the only one I ate. I did substitute chocolate chips for the raisins because I didn't have any on hand. The cookie almost had a cake-like texture.

Really good-made with only cinnamon

Have nade this recipe (exactly as written) numerous times and loved it.Played with it lately- unsweeetened shredded coconut, crushed walnuts, dried tart cherries- and love it even more!

I swapped the raisins for chocolate chips and only used one cup instead of 1.5cups. This is a 10/10 cookie. Loved the ground ginger instead of cardamom too!

Best oatmeal raisin cookies EVER!

Added walnuts and dark chocolate light chocolate

Can I halve this recipe?