The Best Oatmeal Raisin Cookies Ever

Best Oatmeal Raisin Cookie Recipe The Best Oatmeal Raisin Cookies Ever
[Written yesterday]
MimiLL The Best Oatmeal Raisin Cookies EverToday is a proud mama day. My 4th grade daughter Mimi who is quite gifted in sports played in her 2nd softball game. This is a new sport for her. While practicing pitching with my husband and her older 6th grade sister for the last few weeks, she went into the game as the backup pitcher to the 2 starters. Well, she was called up and struck out the first batter, then walked the next one, and struck out the 3rd and 4th batters. Everyone went nuts and I made victory cookies.

Not just any cookies. These cookies were inspired by a Savory Sweet Life reader (Hi Evie!) who emailed me this morning asking whether or not I had any oatmeal raisin cookie recipes on my site that are as good as my famously viral Best EVER Chocolate Chip Cookies. As I read her email, I knew what she was getting at and looking for. I told her how I personally liked the Quaker Oats recipe on the box but that I would give it some thought and get back to her. As I thought about all the oatmeal cookies I have ever tasted and personally enjoyed, I started to think about what would be the quintessential oatmeal raisin cookie I would consider the best and most memorable. A cookie so good, that when shared, people would devour them.

As I was telling someone yesterday, when I develop recipes I always think about the end product in mind. Trusting my own finicky palate, then working backwards. This means thinking about certain characteristics I want the final baked good to have, then approaching the recipe like a food scientist understanding how technique is as important as ingredients. I know this all sounds silly but it is completely true. Just last week I spent long late night hours over 5 days with 3 failed attempts at perfecting a vegan vanilla cupcake that was so good and that I could be happy with. Because at the end of the day, I am the one who wants to be satisfied and happy with my work. And in case you’re wondering, I made a pretty amazing vegan vanilla cupcake yesterday, waking up at 3 am to give it one more shot before bringing them to a birthday party alongside my favorite chocolate ones.

creamed butter and sugar The Best Oatmeal Raisin Cookies Ever

Back to the oatmeal cookies. To call your cookies the best takes courage and guts, especially on the internet. Well, these are the best! I realize I just threw a gauntlet down. But when I eat these cookies, I can’t recall a more satisfying, delicious, crispy and toffee tasting on the outside and every so chewy on the inside oatmeal raisin cookie. I think the blend of spices is perfect, the texture, height, and flavor is perfect, and the overall look of the cookie is perfect. They aren’t runny and flat nor do they look dense and heavy.

classic oatmeal cookies The Best Oatmeal Raisin Cookies Ever

My husband’s favorite cookie is oatmeal raisin and I consider him a pretty good judge when it comes to this type of cookie. He has fond memories of his grandma baking them for him as a child. They remind him of his childhood in the same way a Hershey bar reminds me of mine. But my kids aren’t crazy about cookies with raisins in them. They are my hardest critics, sometimes brutally too honest. When my kids told me these cookies were awesome, I knew they were special. If I can get my kids to love and rave about these cookies then I stand by my claim. Yep, these are the best. If you are looking for a classic oatmeal raisin cookie that will make have you smiling bite after bite, look no further.. you’re home. Enjoy!

Alices Oatmeal Raisin Cookies The Best Oatmeal Raisin Cookies Ever

5.0 from 3 reviews
The Best Oatmeal Raisin Cookies Ever
Prep time: 
Cook time: 
Total time: 
Serves: Makes 30 cookies
  • ½ cup butter, room temperature
  • 1 cup turbinado (raw) sugar
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1 - ¼ cup old-fashion oats (not quick or instant)
  • ⅔ cup all-purpose flour
  • 1 cup raisins
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon allspice
  1. Preheat the oven to 350 degrees F.
  2. Using a stand mixer, cream the butter and sugar on medium-high for 30 seconds, then increase the speed to high for up to 2 minutes until the sugar-butter mixer looks whipped like frosting and not like wet sand.
  3. Reduce the speed to medium and add the egg and vanilla until well combined.
  4. Add the oats, flour, raisins, baking powder, baking soda, salt, cinnamon, and allspice.
  5. Continue to mix on medium speed for about 30 seconds until the dough is completely mixed.
  6. Using a medium cookie scoop, scoop the cookie dough approximately 2 inches apart on a baking sheet that is lined with either parchment paper or a silicon mat.. A medium cookie scoop is slightly bigger than a tablespoon.
  7. Bake for 11-12 minutes turning the baking sheet around half way through the baking time until the cookies are golden brown, slightly lighter in the center.
  8. Remove the cookies from the oven and allow them to cool on the baking sheet for a couple of minutes before transferring them to a plate or wire rack. Best when eaten slightly warm, the edges of the cookies will become crispy when cooled down.


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  1. says

    I added about 3/4 c. toasted and coarsely chopped pecans and walnuts. I used 1/2 coconut sugar and 1/2 c. brown sugar. They do come out lacy looking, but this is how we like them, crunchy on the outside and chewy inside.

  2. says

    these aren’t the best oatmeal raisin cookies ever … they’re the best dessert ever! my friends and family freak out when I make them. thanks so much for the recipe. you make me look good.

    one thing I have to add – before putting them in the oven, I sprinkle a little bit of coarse kosher salt on each cookie and it puts the flavor over the top. give it a try…

  3. Amy says

    So disappointed! I wasted my time and all ingredients. Came out like hard greasy puddles. What a mesto s scrape them all off into the trash just like my money. Horrible recipe

  4. says

    These are the only oatmeal cookies I make now. Everyone loves them, and I make a batch about once a month. I did add some black walnuts to the recipe. Must say they were a hit. Sent some to CA, to surprise my daughter. She took them to work where they got raves as well. Thanks Alice!

  5. Amy says

    I really like these cookies! Thank you, Alice! I’ve made them 3 times in the last month. Crowd pleasers, for sure! One important note: because this is a rather small recipe, it really matters what size egg you use. The first time I made the cookies, I used a large/xl egg from the grocery store. Fine. The second time, I used a GIANT egg that I got at the farmer’s market. That second batch still tasted good but came out of the oven looking like oatmeal lace cookies. They still tasted very good but just a different consistency. The third time, I used a normal sized egg (like the first time) and I refrigerated the dough for about an hour. This allowed the dough to congeal a bit and my cookies came out of the oven looking more like Alice’s photo above.

  6. Elizabeth says

    Thank you very much indeed for sharing this recipe! Not fond of oatmeal raisin cookies myself, but married to someone who is, I decided to look for a recipe that we would both like. These cookies are absolutely delicious! Even a die-hard chocolate chip cookie lover will enjoy them.

  7. Abdul says

    Excellent recipe. I’ve made them 4 times now and they never last among family and friends. Chocolate chip cookies can get boring and these are just as satisfying.

    I add coconut shavings and/or walnuts/pecans. Ridiculous!

  8. Irma says

    I made these last night, and they turned out flat. I re-read the recipe today to make sure I didn’t leave anything out. Nope, just came out flat. Also, I noticed that my creamed butter and sugar did not look anything close to your example, as the raw sugar crystals were too large.

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