Oatmeal Raisin Cookies

Call me old-fashioned, but I think oatmeal raisin cookies are one of the best things on earth. They're soft and chewy in the middle, with buttery, golden-brown edges and just the right hint of cinnamon. And since they’re made with oats and fruit, I think they're good for breakfast... right? Right.

My favorite thing about this recipe is that it's quick and easy. The dough doesn’t need to be chilled, so you can have warm, homemade cookies in under an hour. The recipe makes 3 1/2 dozen, which is perfect for bake sales, church potlucks, or just sharing with the neighbors. (And if you need more inspiration, check out these church potluck desserts and bake sale ideas.)

The best part is you can bake a few cookies now and freeze the rest of the dough for later—so you’re never far from a fresh-from-the-oven cookie fix. These chewy beauties are inspired by my brown sugar oatmeal cookies, so if you like these oatmeal raisin cookies, try those next!

These cookies disappear quickly, but if they’re around the next day, you’re in for a treat. Thanks to the oats and raisins, the flavors deepen, the texture becomes moister and chewier, and somehow they get even more irresistible. Keep a stash in the freezer, share a batch with friends, or save a few for midnight snacks.

What are oatmeal raisin cookies made of?

These classic oatmeal raisin cookies are made with flour, butter, baking soda, cinnamon, and salt for the base, plus brown sugar and granulated sugar for sweetness. You’ll also need vanilla, eggs, old-fashioned oats, and, of course, plump raisins for that perfect chewy texture.

Do you have to chill oatmeal raisin cookie dough?

Nope! There’s no need to chill this oatmeal raisin cookie dough—you can bake it right away. That’s part of what makes this recipe so simple!

Can you freeze oatmeal raisin cookie dough?

You sure can. Oatmeal raisin cookie dough freezes beautifully, which means you can have fresh cookies anytime you want. Scoop the dough into balls, place them on a parchment-lined baking sheet, then freeze until solid. Transfer the firm dough balls to a zip-top bag and freeze them for up to three months. The dough can be baked from frozen—just add a few minutes to the bake time as needed until they're golden brown.

Do you need a stand mixer to make these cookies?

No, a hand mixer works perfectly for this cookie recipe. And if you don’t have an electric mixer at all, you can still make these cookies by mixing them by hand. Just make sure your butter is at room temperature so the dough is easy to stir.

Can you use instant oats instead of old-fashioned oats?

In this cookie recipe, it’s best to stick with old-fashioned rolled oats for that signature chewy texture. Instant oats are finer and more processed than old-fashioned oats, which means they absorb more moisture and will leave your cookies dry. Rolled oats give you that perfect bite and help hold everything together.

Can you add nuts to oatmeal raisin cookies?

Absolutely! Walnuts or pecans are a delicious addition to these cookies if you like a little crunch. Use 1/2 cup and fold them in with the oats and raisins in step 3.

What's the best way to store oatmeal raisin cookies?

Store your baked oatmeal raisin cookies in an airtight container at room temperature for up to three days or in the freezer for up to three months.