Oatmeal Raisin Cookies Recipe.

Oatmeal Raisin Cookies Recipe

Oatmeal Raisin Cookies Recipe.

Oatmeal Raisin Cookies

Oatmeal Raisin Cookies Recipe

Laura MarianoLaura Mariano
Large, soft and chewy raisin oatmeal biscuit with melted chocolate pieces. If you soak the raisins and don't overbak them, they will stay soft for days.
5 from 8 votes
Prep Time 18 minutes
Cook Time 12 minutes
Total Time 30 minutes
Course Cookies, Dessert
Cuisine American
Servings 16 cookies
Calories 252 kcal


  • 1 cup semisweet chocolate chips
  • 1 cup raisin
  • 2 cups old rolled oats
  • 1 teaspoon pure vanilla extract
  • 1 large egg, at room temperature
  • 8 tablespoons unsalted butter, at room temperature
  • 1/4 cup sugar
  • 1/2 cup light brown sugar, packed
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup all-purpose flour


  • Preparation: Preheat oven to 350°F with rack in center of oven. Line 2 baking sheets with butter paper and set aside. Put the raisins in a bowl of warm water and soak for 15 minutes, then drain well and pat dry with paper towels.
  • In a medium bowl, whisk together the dry ingredients: flour, baking soda, baking powder, cinnamon, and salt.
  • In stand mixer fitted with the paddle attachment, cream together butter, brown sugar, and granulated sugar on medium-high speed until light and fluffy (2 minutes). Beat eggs and vanilla and mix well. With mixer running, gradually beat in flour mixture, stirring until completely combined.
  • Add the oats, raisins and chocolate and mix until combined. The dough will be thick.
  • Divide the dough balls into 16 (2-inch diameter) balls (use 3 tablespoons or 2 ounces of biscuits to make equal biscuit pieces). Flatten each ball slightly with the back of the measuring cup.
  • Bake one baking tray at a time for 12-14 minutes or until edges are slightly golden, then remove from oven immediately. Don't overcook the bread. Cool in skillet for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container for up to 3 days.
Keyword oatmeal chocolate chip cookies, oatmeal cookies, oatmeal raisin cookies
Laura Mariano

Written by Laura Mariano

Laura Mariano is a food blogger who founded Recipes By Gymonset.com to make cooking easier. Growing up on a farm in Spain, Laura was inspired by exquisite dishes prepared using simple ingredients. Laura Mariano is particularly known for making anyone can cook.


Leave a Reply
  1. 5 stars
    Just made this for the first time. We are eating them off the cooling rack as fast as I take them out of the oven. Simply delish!

  2. 5 stars
    I loved these cookies. I’m a definite oatmeal cookie kinda gal! I want to try the cranberry/white chocolate, do i just substitute using the same amount? Thanks and keep on cooking. I use a lot of your recipes. 😉

  3. 5 stars
    These are delicious. I was looking for something different to try and they turned out amazing. Definitely adding to my repoitraire

  4. 5 stars
    Can I make this cookie recipe in a standard held mixer or would I need a heavy mixer? I was always told when it came to oatmeal raisin cookie that dough is very thick needs a heavy mixer then standard. Thought I ask cause I really want to make your recipe!

  5. 5 stars
    Has anyone made these and frozen them? I am thinking of making them for company in a few days time and would like to bake them now and freeze for later.

  6. 5 stars
    hey there everyone :), question: do I have to add the chocolate chips? can I just make them with the oatmeal/ raisins – or do I need to add chips or nuts to it as well..I am looking for a nice soft chewy plain oatmeal/raisin cookie

Leave a Reply


Your email address will not be published. Required fields are marked *

Recipe Rating

Chocolate Soufflé Recipe

Chocolate Soufflé Recipe.

Walnut Rugelach Recipe

Walnut Rugelach Recipe.