Oatmeal Raisin Cookies Recipe

I'm an oatmeal raisin cookie lover from way back and this recipe makes the best cookies we've ever baked!

Mom didn't bake oatmeal raisin cookies very often when I was growing up but when she did, she used the recipe on the back of the Quaker Oats box.

They were good -- but not great.

I first fell in love with oatmeal raisin cookies when I tasted one from Mrs. Field's oatmeal raisin cookies.

They were chewy, sweet, rich, and delicious. It only took one to totally satisfy my oatmeal raisin cookies cravings!

I've been hankering for chewy oatmeal raisin cookies for a couple of weeks, so imagine my delight, when I recently ran across an article and recipe for what the writer was claiming to be the best oatmeal raisin cookie she had ever eaten! They are from a place called Auntie Em's Kitchen in Eagle Rock, CA.

I immediately copied down that oatmeal raisin cookies recipe, headed to the grocery store to gather the one ingredient not in my pantry or refrigerator - wheat germ - and vowed to give those oatmeal raisin cookies a try in my favorite home test kitchen.

Well, today was the day. I made the recipe for the "Best Oatmeal Raisin Cookies Ever Eaten" today and I agree. They are delicious, hearty, chewy, oatmeal raisin cookies and the best oatmeal raisin cookies I have ever made!

Oatmeal Raisin Cookies

Oatmeal Raisin Cookies

So, imagine my surprise, when I opened my most recent cookbook purchase - Martha Stewart's Cookies - to find her oatmeal raisin cookies recipe with ingredient ratios virtually indistinguishable from Auntie Em's! Martha uses a tad more sugar and oats and a bit less flour.

That's the thing about recipes - especially the really good ones - they have a way of showing up again and again!

There were a few more differences in these recipes that I'd like to share. The Auntie Em's oatmeal raisin cookies recipe instructs you to bake really big cookies, using a full 1/4-cup measuring cup of dough where Martha's version suggests a more reasonable 1 1/2-inch cookie scoop of dough.

Since I prefer reasonably sized cookies, I opted for the cookie scoop to make most of the cookies.

But did bake one pan of 1/4-cup sized oatmeal raisin cookies in the name of science!

Both are good, so it's totally up to you.

The baking time will be about the same either way.

If you like really big oatmeal raisin cookies - use the 1/4-cup measuring cup and proceed with the directions as written.

Best Oatmeal Raisin Cookies Recipe

  • 3 cups old-fashioned rolled oats (not instant or quick cooking)
  • 1 cup plus 2 tablespoons all-purpose flour
  • 1/2 cup toasted wheat germ
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened to room temperature
  • 3/4 cup sugar
  • 1 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup raisins
  1. Preheat oven to 350F. Line baking sheets with parchment paper and set aside.
  2. In a large bowl, whisk together oats, flour, wheat germ, baking soda, baking powder, and salt until well combined; set aside.
  3. In a large bowl beat butter and sugars at medium speed with an electric mixer until light and fluffy. This will take about 5 minutes.
  4. Add eggs and vanilla and beat until well blended. Scrape down the sides of the bowl to make sure everything is well combined.
  5. Gradually add the oat/flour mixture to the butter/egg mixture, with the mixer on low, just until combined.
  6. Stir in raisins just until incorporated.
  7. Using a 1 1/2-inch ice cream scoop, drop the dough onto the parchment paper lined baking sheets, about 2 inches apart. Flatten the cookies slightly, to about 1/2-inch thickness. An easy way to do this is with slightly damp hands.
  8. Bake until the edges are golden and the cookies are just set (They will still be soft in the center), about 12 to 15 minutes. You may want to turn the cookie sheet around halfway through the cooking time to insure that the cookies bake evenly.
  9. Remove from the oven and let cool on the cookie sheets for about 5 minutes and then transfer the cookies to wire racks to cool completely.

This oatmeal raisin cookies recipe yields about 2 dozen larger or 4 dozen smaller cookies.

Recipe adapted from Martha Stewart's Cookies

Crisp Oatmeal Raisin Cookies

Crisp Oatmeal Raisin Cookies

These classic treats offer the pleasing consistency of crispy cookies loaded with plenty of chewy raisins. For the right texture, be sure to use old-fashioned rolled oats, not the quick-cooking kind.

Crisp Oatmeal Raisin Cookies Recipe

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, at room temperature
  • 1 cup light brown sugar, firmly packed
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 1/2 cups old-fashioned rolled oats (not instant or quick-cooking)
  • 2 cup raisins
  1. Preheat oven to 350F. Line baking sheets with parchment paper and set aside.
  2. In a large bowl, whisk together oats, flour, wheat germ, baking soda, baking powder, and salt until well combined; set aside.
  3. In a medium bowl, soft together the flour, baking soda, baking powder, cinnamon and salt; set aside.
  4. In a large bowl, with an electric mixer on medium speed, beat butter, brown sugar and granulated sugar until well blended, about 1 minute.
  5. Add eggs and vanilla and beat on low speed until well blended, scrape down the sides of the bowl as necessary to make sure everything is well mixed.
  6. Slowly add the flour mixture and beat on low speed just until incorporated.
  7. Add the oats and raisins and beat until incorporated.
  8. Drop heaping tablespoonfuls of the dough onto the prepared baking sheets, about 2 1/2 inches apart.
  9. Bake, one sheet at a time, until the cookie tops are evenly golden, about 11 to 14 minutes.
  10. Remove from the oven and let cookies cool on the sheets for about 5 minutes and then transfer to wire racks to cool completely.
  11. Store in airtight container at room temperature for up to 3 days.

This recipe makes about 40 Crisp Oatmeal Raisin Cookies.

Big Oatmeal Raisin Cake Mix Cookies Recipe

  • 1 (18.25-ounce) package spice cake mix
  • 1/2 cup packed dark brown sugar
  • 1 cup (2 sticks) butter, softened
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 1/4 cup raisins
  • 2 cups quick cooking oats
  1. Preheat oven to 350F. Line baking sheets with parchment paper or spray with nonstick cooking spray and set aside.
  2. In a large mixing bowl, place half the spice cake mix along with brown sugar, softened butter, eggs, vanilla extract and raisins. Blend with electric mixer on medium-high speed for 1 to 2 minutes, until blended and smooth.
  3. Stir in remaining cake mix and oats with wooden spoon until all dry ingredients are well blended (your dough will be very stiff).
  4. Drop dough by level 1/4-cupfuls about 2 inches apart, onto prepared baking sheets.
  5. Slighlty flatten with bottom of glass before baking.
  6. Bake until edges are set and cookie centers are just barely set when lightly touched, about 13 to 17 minutes.
  7. Remove from the oven and let cookies cool on the sheets for about 1 minute before transferring to wire racks with metal spatula to cool completely.

This recipe makes about 2 dozen Big Oatmeal Raisin Cake Mix Cookies.

Big Oatmeal Raisin Cake Mix Cookies Recipe variations:

  • Cranberry-Orange Oatmeal Cake Mix Cookies:
    Prepare are directed above but replace raisins with dried cranberries and add 1 tablespoon grated orange zest.
  • Tropical Oatmeal Cake Mix Cookies:
    Prepare as directed above but replace raisins with tropical fruit bits and add 1 teaspoon ground ginger and 1 tablespoon grated lime zest.
Glazed Oatmeal Raisin Cookies

Glazed Oatmeal Raisin Cookies

Glazed Oatmeal Raisin Cookies Recipe

  • 3/4 cup all purpose flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 3/4 cup butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 1 egg
  • 1 tablespoon water
  • 1 tablespoon vanilla, divided
  • 3 cups uncooked quick or old-fashioned oats
  • 1 cup raisins
  • 1/2 cup powdered sugar
  • 1 tablespoon milk
  1. Preheat oven to 375F. Line baking sheets with parchment paper or spray with nonstick cooking spray and set aside.
  2. In a small bowl, stir together flour, salt, baking soda and cinnamon.
  3. In a large mixing bowl with an electric mixer on medium speed, beat butter, granulated sugar and brown sugar until light and fluffy.
  4. Add egg, water and 2 teaspoons vanilla and mix well.
  5. With mixer on low speed, gradually add dry flour mixture and beat just until blended.
  6. With large wooden spoon, stir in oats and then raisins.
  7. Drop dough by tablespoonfuls about 2 inches apart, onto prepared baking sheets.
  8. Bake until edges are golden brown, about 10 to 11 minutes.
  9. Remove from the oven and let cookies cool on the sheets for 2 minutes then transfer to wire racks to cool completely.
  10. Prepare Glaze:
    Stir powdered sugar, milk and remaining 1 teaspoon vanilla in small bowl until smooth. Drizzle with fork or spoon over cooled cookies.
  11. Store cookies in tightly covered container at room temperature or freeze for up to 3 months.

This recipe makes about 48 Glazed Oatmeal Raisin Cookies.

Grandma's Oatmeal Raisin Cookies Recipe

This recipe calls for large flake rolled oats to help your cookies spread during baking. Be sure to not use quick-cook oats or else your cookies will not spread out as they should.

  • 3/4 cup, plus 2 tablespoons, all purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup unsalted butter, softened to room temperature
  • 3/4 cup packed light brown sugar
  • 2 tablespoons granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1/2 cup raisins
  • 1 1/2 cups large flake rolled oats (no quick-cook oats)
  1. Preheat oven to 350F. Line baking sheets with parchment paper and set aside.
  2. In a medium bowl, stir together flour, baking soda, baking powder, salt, cinnamon and nutmeg.
  3. In a large mixing bowl with an electric mixer on medium speed, beat butter, granulated sugar and brown sugar until smooth.
  4. Add egg and vanilla and mix on low speed until combined.
  5. With mixer on low speed, slowly add dry flour mixture and beat just until blended.
  6. With large wooden spoon, stir in raisins and oats until even distributed throughout.
  7. Drop dough by heaping tablespoonfuls onto prepared baking sheets, spaced about 2 inches apart.
  8. Slightly flatten each cookie with back of spoon or bottom of a glass.
  9. Bake until edges are golden, about 8 to 10 minutes.
  10. Remove from the oven and let cookies cool on the sheets for 2 minutes then transfer to wire racks to cool completely.
  11. Store cookies in tightly covered container at room temperature.

This recipe makes about 24 Grandma's Oatmeal Raisin Cookies.

Chewy Oatmeal Raisin Cookies

Chewy Oatmeal Raisin Cookies

Chewy Oatmeal Cookies with Raisins and Walnuts Recipe

  • 1 1/4 cups firmly packed light brown sugar
  • 3/4 cup butter
  • 1 egg
  • 1/3 cup milk
  • 1 1/2 teaspoons vanilla
  • 3 cups quick oats, uncooked
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1 cup raisins
  • 1 cup coarsely chopped walnuts
  1. Preheat oven to 375F. Line baking sheets with parchment paper and set aside. Place sheets of aluminum foil on the countertop for cooling cookies.
  2. In a large mixing bowl, beat brown sugar, butter, egg, milk and vanilla with an electric mixer on medium speed until well blended.
  3. In a medium bowl, stir together oats, flour, baking soda, salt and cinnamon.
  4. Add dry oat mixture to butter mixture and beat on low just until combined.
  5. With large wooden spoon, stir in raisins and walnuts.
  6. Drop dough by rounded tablespoonfuls onto prepared baking sheets, about 2 inches apart.
  7. Bake until cookies are lightly browned, about 10 to 12 minutes. Be careful not to overbake.
  8. Remove from the oven and let cookies cool on the sheets for 2 minutes then transfer to foil to cool completely.

This recipe makes about 2 1/2 dozen Chewy Oatmeal Cookies with Raisins and Walnuts.

Chewy Oatmeal Raisin Cookies

Spicy Oatmeal Raisin Cake Mix Cookies

Spicy Oatmeal Raisin Cake Mix Cookies Recipe

  • 1 package Duncan Hines Moist Deluxe Spice Cake Mix
  • 4 egg whites
  • 1 cup uncooked quick-cooking oats (not instant or old-fashioned)
  • 1/2 cup vegetable oil
  • 1/2 cup raisins
  1. Preheat oven to 350F degrees. Line baking sheets with parchment paper or silicon liners and set aside.
  2. In a large mixing bowl, combine spice cake mix, egg whites, oats and oil.
  3. Beat with an electric mixer on low speed until well mixed.
  4. Stir in raisins.
  5. Drop dough by rounded teaspoonfuls onto prepared sheets, about 2 inches apart.
  6. Bake about 7 to 9 minutes or until cookies are lightly browned.
  7. Remove from the oven and transfer cookies to racks to cool completely.

This recipe makes about 4 dozen Spicy Oatmeal Raisin Cake Mix Cookies.

Low Fat Oatmeal Raisin Cookies Recipe

  • 1 cup raisins
  • 1/4 cup water
  • 3 egg whites
  • 1 tablespoon molasses
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 1 1/2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup nonfat dry milk powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 2 1/2 cups quick-cooking oats (uncooked)
  1. Preheat oven to 350F degrees. Line baking sheets with parchment paper or silicon liners and set aside.
  2. In a food processor, combine raisins, water, egg whites and molasses and process until raisins are finely chopped, about 10 to 15 seconds.
  3. Transfer mixture into large mixing bowl and beat in granulated sugar, brown sugar and vanilla.
  4. In another bowl, stir together flour, milk powder, baking powder and cinnamon.
  5. Gradually add dry flour mixture to raisin mixture and beat until well combined.
  6. Stir in oats.
  7. Drop dough by tablespoonfuls onto prepared sheets, about 2 inches apart.
  8. Bake 8 to 10 minutes or until edges are golden brown.
  9. Remove sheets from oven and transfer cookies to wire racks to cool completely.

This recipe makes about 44 Low Fat Oatmeal Raisin Cookies.

Want to ensure perfectly sized cookies every time? Maybe it's time to get a OXO 1.5-Tbsp. Good Grips Cookie Scoop. They come in 3 sizes and are built to last!

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