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Hi Bold Bakers!
WHAT YOU GET: You get, simple, the Best Oatmeal Cookies recipe you’ve ever had. Oats, raisins, brown sugar, and cinnamon give these iconic cookies the chew and spice you know and love. I’ve perfected this recipe so you won’t have to — and it’s made in minutes and entirely by hand.
No cookie you can buy at the store compares to the flavor and chewy texture of a warm homemade Oatmeal cookie. My Best-Ever Oatmeal Cookies recipe makes the tastiest oatmeal cookies, featuring toasty rolled oats, chewy plump raisins, and a sweet cinnamony center. If you’ve ever tried my other Best-Ever recipes, like my Best-Ever Chocolate Chip Cookies, my Best-Ever Brownies, or my Best-Ever Vanilla Mug Cake — you know that I don’t take the title of “Best-Ever” lightly.
Can also even be made in one bowl (if you wish!) by hand and baked in only 10 minutes, these cookies aren’t just my Best-Ever Oatmeal Cookies because of the flavor, but also because of the ease. I don’t know of a better, or more satisfying, cookie!
The Best Oats
I don’t know about you, but oats are a staple in my cupboard — I use them for everything from homemade oatmeal to my Best-Ever Banana Bread. Don’t use steel-cut, though, stick with rolled oats, and you’ll get the right texture you’re looking for.
How To Make Oatmeal Cookies
Some people like chocolate chips in their oatmeal cookies and some like raisins — this recipe is for the latter, but you can easily swap one for the other if you want! Also, maybe give dried cranberries a shot for an extra punch of tartness.
To make these cookies I combine flour and cinnamon, which give the cookie a lovely hint of warmth and spice. Then, I cream together butter, brown sugar, and white sugar. I add the flour and cinnamon mixture to the fluffy butter and sugar then fold in the oats and raisins.
This one-bowl-wonder perfectly balances flavor and texture, which is really what makes it the Best-Ever Oatmeal Cookies. The oats and raisins are crunchy and chewy while the brown and white sugar adds depth of flavor. All of these components create irresistibly chewy oatmeal raisin cookies.
Are Oatmeal Cookies Good For You?
These cookies have an added bonus: My Best-Ever Oatmeal Cookies are packed with a cup and a half of oats and only 3/4 cup of flour.
Oats are one of my favorite ways of getting in some stick-to-your-ribs nutrition. Oats are full of healthy fiber and keep you fuller longer. Sweet raisins, instead of chocolate chips, means no extra added sugar or fats. The combination of these two ingredients not only gives these chewy cookies their signature flavor but bumps these oatmeal raisin cookies into healthier territory.
Still, everything in moderation!
What Makes A Chewy Cookie
What gives these cookies their extra chew, besides the obvious rolled oats and raisins, is the combination of white and brown sugar. You can find this technique in play in my Best-Ever Chocolate Chip Cookies, too.
When creamed with the butter the white sugar adds crunch to the outside of the cookie as it caramelizes super fast. The brown sugar has more moisture, and that molasses flavor, which when combined with white sugar creates the chewiest bite at the cookie’s center.
Don’t Miss More Cookie Recipes
- Levain Bakery-Style Chocolate Chip Walnut Cookies
- Soft Chocolate Chip Cookies
- Best-Ever Chocolate Chip Cookies
- The Internet’s Best Chewy Chocolate Chip Cookies
- Crazy Cookie Dough: One Base Dough, Endless Flavor Possibilities
- 3-Ingredient Shortbread Cookies
And don’t forget to buy my new cookbook, Bigger Bolder Baking Every Day, for even more cookie recipes!
Watch The Recipe Video!
Best-Ever Oatmeal Cookies Recipe
- Preheat your oven to 375°F (190°C). Then line to large cookie sheets with parchment paper and set aside.
- In a medium bowl combine the dry ingredients, apart from the sugars. Set aside.
- In a large bowl cream together the butter, white and brown sugar. Once light and fluffy add the egg and the vanilla and whip until combined
- Add the dry ingredients into the wet and mix with a spatula until the flour has just absorbed, do not over mix.
- Lastly, fold in the oats and the raisins.
- using a tablespoon measure scoop heaped tablespoons of the cookie dough onto your lined cookie sheet, leaving about 1 1/2 to 2 inches between the cookies.
- Bake for about 9-10 minutes or until the cookies are golden brown and slightly risen. Don't be tempted to bake for longer or you will lose the gooey center.
- Allow the cookies to cool slightly before transferring onto a wire rack to cool fully. Enjoy!
- Store in an airtight container for up to 3 days at room temperature.