Oatmeal Raisin Cookies

I made these cookies to have during the drive to Branson. I had wanted to try them for quite a while, but just hadn’t baked them yet. As far as I can remember, this is the first time that I’ve ever made oatmeal raisin cookies. The go-to cookie in my house has always been chocolate chip cookies, but recently I thought, “oatmeal raisin cookies sounds so good, I have to make some.” In my opinion, they made a great road trip snack.

Oatmeal Raisin Cookies

Any dried fruit can be substituted for the raisins. Be sure the cookies are completely cool before storing in an airtight container.

Yield: Makes about 3 dozen


  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup packed light-brown sugar
  • 1/2 cup granulated sugar
  • 1 tablespoon pure vanilla extract
  • 3 tablespoons milk
  • 2 large eggs
  • 3 cups old-fashioned oats
  • 1 cup raisins


  1. In a medium bowl, whisk together flour, salt, cinnamon, baking powder, and baking soda. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine butter with both sugars, and beat until light and fluffy. Add vanilla, milk, and eggs, and mix well. Add flour mixture, and beat until just combined. Remove bowl from the electric mixer, and stir in oats and raisins. Place dough in the refrigerator until firm, about 2 hours or overnight.
  2. Heat oven to 350 degrees. Line several baking sheets with parchment paper, and set aside. Scoop out 2 tablespoons of dough, and shape into a ball; place on one of the prepared sheets. Repeat with remaining dough, spacing balls 3 inches apart. Press down to flatten into 2-inch diameters.
  3. Transfer to the oven, and bake until golden but still soft in center, 16 to 18 minutes, rotating the pans between oven shelves halfway through baking. Remove from oven, and place on a wire rack to cool completely. Store in an airtight container at room temperature up to 1 week.

The dough was very tasty cold, right out of the refrigerator!

All lined up and ready to go!

All that's left is to wait 20 minutes 'til I can try them...

My first homemade Oatmeal Raisin Cookies!

Recipe Review

These cookies were wonderful! They were thick, and soft, and chewy, and delightful in flavor. I made mine with a heaping 1/2 teaspoon of cinnamon. I stored them in a freezer bag with a couple of slices of bread to keep the cookies moist and they were still good a week later, just as the recipe says they will be.

Star Rating

4 out of 4

Recipe courtesy of MarthaStewart.com, recipe title doubles as link to the recipe.


16 thoughts on “Oatmeal Raisin Cookies

  1. Thank you for this recipe. Oatmeal cookies have a healthful aspect with oats and raisins. I like your idea of putting a few in a freezer bag to enjoy later on. I may make this recipe with this plan in mind. It’s less tempting to eat too many at once, when you put them up and out of reach to enjoy at a later time. Blessings to you, Dare Right…

    • Glad I could share it with you! Cookies are indeed very tempting. When I’m being good, I wait until after dinner to have sweets, but I don’t always succeed with that plan, haha. Blessings to you, Carol Ann!

  2. These look delectable. Your description of them alone has sold me, and the pictures look good enough to eat. Really. 😀

    • Thanks! I love cookie dough, too! And the dough for these cookies was really delicious; I’m sure I would have eaten more of it if I hadn’t been in a hurry when I was making them. Thanks for visiting and commenting! 🙂

  3. Oatmeal cookies are one of my favorites. What I love about your recipe is that the ingredients are things I almost always have around the house, so I can make these any time. My grandchildren are coming next week, so I think I’ll make some this weekend! Thanks.

    • I love having recipes with ingredients that are usually in the house, too, so I can whip something up at a moments notice. Hope you like them, I’d love to hear what you and your grandchildren think of them! 🙂

    • I’m the same way with sweets! When I’m trying to be good, I try to wait until after dinner to have sweets, because otherwise I’ll end up eating a lot of cookies throughout a day. I’ve also found that making treats when I’ll have people to share them with works well. Thanks for stopping by!

  4. Your timing for this post is perfect for me, because I have been obsessed with oatmeal raisin cookies lately. I recently opted for an oatmeal raisin cookie over a double-chocolate-chunk desert; that decision speaks volumes, I think. 🙂 Thanks for sharing this recipe!

    • That choice certainly does speak volumes. 🙂 I’m a chocolate lover, too, but on occasion oatmeal raisin cookies just really hit the spot! You’re welcome, I’m glad I could share it with you!

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