My cinnamon oatmeal raisin cookies are so soft with a unique spice from nutmeg and little bites of extra, chewy sweetness from the raisins. This recipe makes the most delicious old fashioned oatmeal raisin cookies ever! They're super easy to make in less than 30 minutes.
I always liked oatmeal raisin cookies, but I never really loved them. Most oatmeal raisin cookies I've tried have lacked flavor and/or were a bit too dry for my taste. However, a couple of my friends are obsessed with them, so I was highly motivated to create the perfect oatmeal raisin cookie that was soft, moist, and filled with flavor!
The cinnamon and nutmeg pair so well with the oats and raisins to make the ultimate comfort cookie. My oatmeal raisin cookie-loving friends have called these the best oatmeal raisin cookies they've ever had!
Why You'll Love This Recipe
- It teaches you how to make raisin cookies in just 4 simple steps.
- They are soft and sweet with chewy bits from the oats and raisins.
- Unlike classic oatmeal cookies, this recipe used cinnamon and nutmeg for a delicious extra spice!
- It's a great base recipe that can be easily tweaked if you love oatmeal cookies but don't love raisins. (In which case, check out my oatmeal butterscotch cookies!)
- These soft oatmeal raisin cookies are a pure taste of nostalgia.
- This recipe uses all purpose flour and whole wheat flour for a slightly healthy twist.
- Cinnamon and nutmeg add delicious warm flavors.
- Light brown sugar gives these oatmeal cookies richness and sweetness
- It's important to use old fashioned oats because they are par-cooked and create the perfect texture in your cookies. Steel cut oats will not cook in time and will leave you with crunchy cookies and quick cooking oats will get too soft.
- Raisins share the spotlight with the oats in these cookies! I like to use Sun-Maid raisins because they are nice and plump.
See recipe card below for a full list of ingredients and measurements.
Substitutions & Variations
- Instead of using all-purpose and whole wheat flour, these cookies can be made with just all-purpose flour.
- If you prefer, feel free to make them without raisins or substitute them with chocolate chips or another dried fruit, like craisins!
- Try adding chopped walnuts for extra crunch.
- Make an oatmeal cream pie by adding buttercream frosting between two oatmeal raisin cookies.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step by Step Instructions
Step 1: In a medium bowl, whisk together the all purpose and whole wheat flours, baking soda, salt, cinnamon, and nutmeg.
Step 2: In a separate large bowl, cream the room temperature butter and brown sugar until light and fluffy. Then mix in the egg and vanilla until combined.
Step 3: Stir the dry ingredients into the wet ingredients. Then fold in the oats and raisins until evenly distributed.
Step 4: Scoop cookie onto a cookie sheet and bake at 350°F until the edges of the cookies are lightly tan. Remove from the oven and transfer to a wire rack to cool.
Expert Baking Tips
- Raisins sometimes come out of the box or bag in a big clump. Break up the raisins with your fingers before adding them to your dough to make it easier to mix them in.
- It's best to use room temperature eggs so your butter doesn't harden in your dough as you mix it. Leave your eggs on the counter for 15-30 minutes before making your dough.
- Use a cookie or ice cream scoop for even cookies. I like to use a medium cookie scoop for these old fashioned oatmeal raisin cookies.
Soak your raisins in warm water for 5-10 minutes, then drain before adding to your cookie dough.
Take your cookies out of the oven when the edges start to turn brown. You don't want to overbake these cookies or they will be crunchy instead of soft.
Store oatmeal raisin cookies in an airtight container with a piece of bread for up to 1 week. The bread will absorb moisture and help the cookies stay soft longer!
Place fully cooled cookies in a freezer bag or airtight container for up to 2 months. Let them thaw or microwave them prior to eating.
Old Fashioned Oatmeal Raisin Cookies
- Baking sheet
- Mixing bowls
- Measuring spoons
- Electric mixer recommended
- ½ cup (63 g) all-purpose flour weighed in grams or spooned and leveled
- ½ cup (63 g) whole wheat flour weighed in grams or spooned and leveled
- ½ teaspoon (½ teaspoon) baking soda
- ¼ teaspoon (¼ teaspoon) salt
- 1 teaspoon (1 teaspoon) ground cinnamon
- ¼ teaspoon (¼ teaspoon) ground nutmeg
- ½ cup (113.5 g) unsalted butter room temperature
- ⅔ cup (133 g) light brown sugar packed
- 1 large (1 large) egg room temperature
- 1½ teaspoons (1½ teaspoons) vanilla extract
- 1½ cups (145 g) old fashioned oats
- 1 cup (150 g) raisins
- Preheat oven to 350°F and line baking sheet(s) with parchment paper.
- In a small bowl, whisk together the flours, baking soda, salt, cinnamon, and nutmeg.
- In a medium/large bowl, cream together the butter and brown sugar until light and fluffy. Add the egg and vanilla, mixing well after each addition.
- Slowly add the dry ingredients to the wet ingredients, until just combined. Then, fold in the oats and raisins.
- Place 1-2 inch balls of dough onto the cookie sheet, 2 inches apart.
- Bake cookies at 350°F for 10-14 minutes, or until the centers are no longer doughy and the edges are slightly tan.
- After a few minutes, transfer cookies to a cooling rack.
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.