The Pantry
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Oatmeal raisin cookies

Soft-centered oatmeal raisin cookies with crisp edges, brown sugar depth, cinnamon, and plump raisins. This batch makes about 24 cookies, each with a chewy middle and a lightly caramelized perimeter. Chilling the dough helps the oats hydrate and keeps the cookies thicker instead of spreading thin.

Prep 20 minCook 24 minRest 30 minAdjust servings ↓
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Oatmeal raisin cookies
~230 calper person · ~2760 total
~$2.60meal total · ~$0.22 per person

Estimated calories and US ingredient costs.

For a larger batch, double the ingredients and bake on 3 to 4 sheet pans, keeping the oven at 350 F. Do not simply increase bake time for bigger scoops; portion the dough the same size for consistent spreading. If your kitchen is warm, chill the shaped dough between pan rotations so the cookies hold their thickness.

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Ingredients, steps and a live timeline. Ready for 12 people.

Step timeline

Cooking order

13 left
Step 1

Cream butter and sugars

~2 min

Cream butter and sugars.

Heat the oven to 350 F and line 2 sheet pans with parchment.

In a medium bowl, beat 1/2 cup softened unsalted butter, 1/2 cup packed light brown sugar, and 1/4 cup granulated sugar with a wooden spoon or hand mixer until the mixture looks fluffy and paler in color, about 2 minutes.

Ingredients
  • 1/2 cup total for recipeUnsalted butter, softened
  • 1/2 cupPacked light brown sugar
  • 1/4 cupGranulated sugar
Step 2

Add egg and vanilla

~1 min

Add egg and vanilla.

Beat in 1 large egg and 1 tsp vanilla extract until the mixture is smooth and glossy, scraping the bowl so no butter pockets remain.

If the mixture looks curdled at first, keep mixing briefly until it comes together.

Ingredients
  • 1/2 cup total for recipeUnsalted butter, softened
  • 1Large egg
  • 1 tspVanilla extract
Step 3

Mix dry ingredients

~1 min

Mix dry ingredients.

In a separate bowl, whisk 1 cup all-purpose flour, 1 cup old-fashioned rolled oats, 1/2 tsp baking soda, 1/2 tsp ground cinnamon, and 1/2 tsp fine salt.

Add the dry mixture to the butter mixture along with 2 tbsp water and stir just until no dry flour streaks remain.

The dough should be thick and scoopable, not pourable.

Ingredients
  • 1 cupAll-purpose flour
  • 1 cupOld-fashioned rolled oats
  • 1/2 tspBaking soda
  • 1/2 tspGround cinnamon
  • 1/2 tspFine salt
  • 2 tbspWater
Step 4

Fold in raisins and chill

~20 min cook

Fold in raisins and chill.

Stir in 1 cup raisins until evenly distributed.

Let the dough rest at room temperature for 10 minutes so the oats begin absorbing moisture, then cover and chill for 20 minutes.

This short chill reduces spreading and gives a chewier texture.

Ingredients
  • 1 cupRaisins
Step 5

Check the dish

After ~20 min

Check Oatmeal raisin cookies and continue when ready.

Step 6

Portion the dough

~1 min

Portion the dough.

Use a tablespoon or #40 scoop to portion 24 mounds of dough, about 1 1/2 tablespoons each, onto the prepared sheet pans with 2 inches between them.

If you want rounder cookies, lightly press any shaggy dough bits back into each mound rather than compacting them hard.

Step 7

Bake until set at the edges

~12 min cook

Bake until set at the edges.

Bake one pan at a time on the center rack for 10 to 12 minutes, rotating once halfway through.

The cookies are done when the edges are golden brown and the centers look slightly underbaked but no longer wet; they will finish setting on the pan.

Step 8

Check the dish

After ~12 min

Check Oatmeal raisin cookies and continue when ready.

Step 9

Cool on the pan

~5 min cook

Cool on the pan.

Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack.

That brief rest keeps them from breaking and lets the center firm up without overbaking.

Step 10

Check the dish

After ~5 min

Check Oatmeal raisin cookies and continue when ready.

Step 11

Serve and store

~120 min cook

For the best texture, let the cookies cool completely before storing in an airtight container.

Refrigerate leftovers within 2 hours and use within 3 to 4 days; reheat briefly in a low oven if you want to restore softness.

Step 12

Check the dish

After ~120 min

Check Oatmeal raisin cookies and continue when ready.

Step 13

Serve meal

~1 min

Once all dishes are cooked and ready, plate and serve the meal together.

Oatmeal raisin cookies: Serve and store.

Oatmeal raisin cookies: Serve warm or at room temperature.

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Ingredients

For 12 people

  • 1/2 cup unsalted butter, softened
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1 cup old-fashioned rolled oats
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/2 tsp fine salt
  • 1 cup raisins
  • 2 tbsp water

Method

  1. Cream butter and sugarsHeat the oven to 350 F and line 2 sheet pans with parchment. In a medium bowl, beat 1/2 cup softened unsalted butter, 1/2 cup packed light brown sugar, and 1/4 cup granulated sugar with a wooden spoon or hand mixer until the mixture looks fluffy and paler in color, about 2 minutes.
  2. Add egg and vanillaBeat in 1 large egg and 1 tsp vanilla extract until the mixture is smooth and glossy, scraping the bowl so no butter pockets remain. If the mixture looks curdled at first, keep mixing briefly until it comes together.
  3. Mix dry ingredientsIn a separate bowl, whisk 1 cup all-purpose flour, 1 cup old-fashioned rolled oats, 1/2 tsp baking soda, 1/2 tsp ground cinnamon, and 1/2 tsp fine salt. Add the dry mixture to the butter mixture along with 2 tbsp water and stir just until no dry flour streaks remain. The dough should be thick and scoopable, not pourable.
  4. Fold in raisins and chillStir in 1 cup raisins until evenly distributed. Let the dough rest at room temperature for 10 minutes so the oats begin absorbing moisture, then cover and chill for 20 minutes. This short chill reduces spreading and gives a chewier texture.
  5. Portion the doughUse a tablespoon or #40 scoop to portion 24 mounds of dough, about 1 1/2 tablespoons each, onto the prepared sheet pans with 2 inches between them. If you want rounder cookies, lightly press any shaggy dough bits back into each mound rather than compacting them hard.
  6. Bake until set at the edgesBake one pan at a time on the center rack for 10 to 12 minutes, rotating once halfway through. The cookies are done when the edges are golden brown and the centers look slightly underbaked but no longer wet; they will finish setting on the pan.
  7. Cool on the panLet the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack. That brief rest keeps them from breaking and lets the center firm up without overbaking.
  8. Serve and storeServe warm or at room temperature. For the best texture, let the cookies cool completely before storing in an airtight container. Refrigerate leftovers within 2 hours and use within 3 to 4 days; reheat briefly in a low oven if you want to restore softness.

Before you cook

What to get ready

Mixing bowls, scoop or measuring spoon, lined baking tray or bar pan and cooling rack.

Measure rolled oats separately from flour and let the dough chill before scooping.

If something needs adjusting

Cookies bake unevenly

Use equal portions and leave space between them; larger scoops need longer than small ones.

Different trays brown at different speeds

Check early with dark pans and leave space between portions. Let the tray cool before loading a second batch.

Store for later

Cool completely before storing in an airtight container. Freeze portions for longer storage; refrigerate bars with a moist dairy filling rather than leaving them on the counter.

Make the ingredients go further

Use extra raisins and oats for breakfast rather than buying a separate cereal.

Next use for your ingredients: Overnight oats →

Calculate this meal with your own prices →

How to Measure Flour →

Cooking notes updated October 24, 2026. How we create recipes.

Tips, swaps and questions

A little kitchen know-how

For plumper raisins, soak them in hot water for 10 minutes, drain well, and pat dry before folding them into the dough. If they go in wet, the extra moisture can make the cookies spread more and weaken the crust. A little chill after mixing also helps the oats hydrate, which improves chew.

Make it work for you

You can replace up to half of the raisins with chopped dates or dried cranberries, but keep the total dried fruit at 1 cup. Dates make the cookies sweeter and stickier, while cranberries are tarter and slightly drier, so the dough may need an extra teaspoon or two of water if it feels crumbly.

Use more of your brown sugar and granulated sugar in berry crumble.

Why do my oatmeal raisin cookies spread too much?

The usual causes are butter that is too warm, dough that was not chilled long enough, or too little flour measured by volume. For thicker cookies, use softened but not greasy butter, measure the flour lightly, and chill the scooped dough until firm. Baking on parchment rather than a greased pan also helps control spread.

Times are estimates. Check ingredients for allergens. For safe temperatures and storage, see FoodSafety.gov.

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