The Best Oatmeal Raisin Cookies Ever

by Alice Currah on March 25, 2013

[Written yesterday]
MimiLLToday 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.


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.


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!


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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{ 54 comments… read them below or add one }

sara March 25, 2013 at 11:22 pm

Yummy! I love oatmeal raisin (although I always sneak in some chocolate chips along with the raisins). These look fabulous!


Rose from Magpie's Recipes March 26, 2013 at 1:14 am

I am pretty sure these are the best! look amazing :) But I have to ask when do we see the vegan vanilla cupcake? Have been desperately looking for a vegan cake to replace the banana and chocolate we make over and over again! Soon pleaseee!


Maria in NJ March 26, 2013 at 7:35 am

those look lovely…nice to see ya back Alice…


Faye March 26, 2013 at 7:41 am

This oatmeal raisin recipe fun and simple to make.


Sheila March 26, 2013 at 9:32 am

Alice!! How did you know I needed a oatmeal raisin cookie recipe? I was just poppin over to see what you had here, not really even looking for my oatmeal raisin cookie yet and Voila! Can’t wait to try these later today! My recipe is well…let’s just say it falls flat ;)


Lynn March 26, 2013 at 3:53 pm

Awesome! I’d almost talked myself into making the Quaker Oats recipe, which has way too much sugar. Thanks a bunch.


Jennie March 26, 2013 at 5:35 pm

Thanks so much – these look amazing. I am going to have to try to whip some up soon. Raisins are my favorite, so this will be added to the arsenal quickly.


thelittleloaf March 27, 2013 at 3:54 am

These look pretty near perfect to me! And I hadn’t seen your perfect chocolate chip cookies before so now I’ve got two amazing new recipes :-)


Emma March 27, 2013 at 6:55 pm

Amazing! I just made these for my daughters school Easter party and they are super quick, easy and ssooo delicious. Thanks again for another great recipe Alice! You never let us down!


Courtney March 28, 2013 at 12:01 pm

I can’t wait to try these!


Kali March 29, 2013 at 7:39 pm

Would it be possible to use regular sugar in place of the raw sugar?


Kara D March 31, 2013 at 8:29 pm

I made these and unfortunately they spread completely on the cookie sheets and were almost like lacy cookies! Any idea on why they would do that?


Alice Currah April 4, 2013 at 10:27 am

Hi Kara,
If the butter was too soft or partially melted, this could be an issue. Also, the creaming of the butter and sugar is an important step. You really have to beat it to the point it is like fluffy whipped butter. Let me know if this helps.


Kelly @ Life made Sweeter April 1, 2013 at 5:05 pm

Yum, these look delicious Alice! Thank you, I definitely have to try these soon:)


Dee April 1, 2013 at 9:48 pm

Can you use brown sugar instead?


Alice Currah April 4, 2013 at 10:22 am

Hi Dee,
You can sub and I am sure it would taste good but it will be slightly different than using turbinado which is less sweet and the texture will be slightly different.


Mae April 4, 2013 at 11:27 pm

These look amazing! Alice I made your best ever chocolate chip cookies last weekend & I was surprisingly blown away :D they were chewy deliciousness!
I made it with fresh milled pastry flour too. So I’m torn between this recipe or your Choc chip cookie recipe for tonight….would it be wrong to add chocolate chips to this?!


Ashley B. April 7, 2013 at 11:30 pm

Made these today, and, unfortunately, had the same results as Kara D above. If you like thin and crunchy cookies, then these would be perfect for you, but we like puffy and chewy for ours, and there just didn’t seem to be the correct flour to fat ratio in this recipe for that to be the outcome…though it was a yummy experiment!


Ashley B. April 8, 2013 at 2:41 pm

UPDATE….original crunchiness of the cookies after they had just cooled has been replaced by a chewiness after a night covered in a container…and my husband described them as “super chewy” and “sugary,” which makes him a very happy man (and me a loved wife)!


Jessica F April 16, 2013 at 8:45 pm

I used regular sugar, that may have been my downfall, but sadly my cookies were flat, flat, flat. Also, way too sweet for my tastes. I’d suggest sticking to the turbinado sugar if you’re going to try this recipe. My butter was room temp and I creamed the butter/sugar just like the recipe stated.


Kelly @ Life made Sweeter April 23, 2013 at 2:48 pm

Hi Alice, I just made these fabulous cookies today and they came out perfectly! The turbinado sugar definitely made these cookies stand out. My hubby and son lovesd these and gobbled them all up. Thanks so much for the recipe Alice:)


Nasrin Eyer April 27, 2013 at 9:43 pm

Awwwwe, I’m sad cause my cookies came out flat and we super crispy on the bottom instead of chewy. I tried baking them for 10 mins instead and it didn’t help. =(


My Kitchen Stories May 3, 2013 at 8:14 am

These look crazy good. Congrates to your clever girl


May May 5, 2013 at 11:05 am

I and my nieces just gobbled a few warm cookies, and it really is crunchy on the outside, yet soft and chewy on the inside. The first batch we baked was a bit salty – I used table salt but this time I did use kosher and it came out just right! Thank you for this wonderful recipe!!


nikki May 22, 2013 at 11:22 pm

I made these tonight and made a few adjustments. I have tried several other oatmeal raisin cookies. One batch flattened out completely and became lace type cookies. Too much butter to flour ratio. Another batch was hard and dense (too much flour to butter ratio). I tried your recipe but with brown sugar/granulated sugar combo, but only 3/4 of a cup instead of 1 cup of turbinado sugar. They came out perfect! I would have to say they are the best oatmeal raisin cookies EVER. One side note, with kosher salt, I think the granules are much larger than table salt and didn’t dissolve completely. When we ate the cookies, I tasted the salt bits. Next time, I would either decrease the kosher salt amount or use table salt. So with that said, I want to say “Thank you Alice”!!


Alice Currah May 22, 2013 at 11:33 pm

Glad you liked them Nikki. I personally like little flecks of salt to offset the sweetness of the cookie but you can easily use table salt. I would just decrease the amount by half. Thanks for stopping by.


Jeanette May 25, 2013 at 3:53 pm

I am a big fan of your Best Ever Chocolate Chip Cookie recipe, and had every intention of making them again for the umpteenth time…that is, until I saw this recipe. I love oatmeal cookies but haven’t made them in years because I didn’t have a recipe I loved and well, a few others that I do love (that didn’t stop me from buying a Starbucks oatmeal cookie on occasion though). I happened to have raw sugar (brilliant!) and oh my word, they turned out fantastic. I made one batch just like your recipe and one batch with added craisins, chopped walnuts, and semi sweet chocolate chips (I really like cookies chock-full!). So good! Thank you, this will now be in my cookie rotation.


catherine May 26, 2013 at 7:39 pm

Same problem as Kara, spread completely flat.


Agnes June 2, 2013 at 6:04 am

Hi Alice, I made the cookies last night, though they came out flat but nevertheless the cookies were deliciously yummy. Abit of crunchiness, chewiness with a hint of saltiness too. My husband, kids & I enjoyed the cookies very much. Thank you :)


Ben June 12, 2013 at 7:52 am

Best cookies I’ve ever made! Thanks Alice for the great recipe.


Darrell June 23, 2013 at 10:10 am

Mrs. Currah,

I can’t begin to express my overwhelming thanks and even more my compliments on what I personally feel is the one and only ultimate oatmeal cookie recipe I will ever use from this day forward. You ma’am have split the arrow of all other recipes for oatmeal cookies I have used in my kitchen. Kudos ma’am! Now for the chocolate chip cookie recipe. I have no doubt these two will be off the chain too.


Leonie June 29, 2013 at 11:45 am

I made these for my parents who are visiting today. My mother doesn’t like overly sweet things, so when I tasted the specks of salt, these were perfect!

The first batch came out flat, but I shrunk down the size of the dough I was placing on the sheet and added about 1/3 cup more flour to the batch. The next ones came out perfect! Thank you so much!


Eric June 29, 2013 at 5:56 pm

I’m sorry to report these are from the best oatmeal cookies, ever. I followed the recipe exactly as instructed. My cookies came out as flat as flat could be. And worse than that, to recipe only makes 2 dozen. I stretched that out to 27 cookies in total. But most popular oatmeal cookie recipes make 3 to 4 dozen. It was a lot of work creaming the butter with a hand blender to have made so few cookies. And a cup of raisins is the correct amount in double this amount of dough. Not for half the amount of most recipes. This was a huge disappointment.


Eric June 29, 2013 at 6:15 pm

Word of advise to the author….always mix your dry ingredients separately. This is done to evenly distribute the baking powder, soda and salt throughout the flour mixture. If you simply add the dry ingredients as per the above instructions, your cookies will come out flat. It’s 101 in cookie making. I was foolish not to question Alice’s approach. I also would not recommend using the blender to mix your raisins. Or your oatmeal for that matter. This recipe is riddled with novice errors. Sorry, Alice.
It’s the back of the class for you on this one. Double your dough, mix your dry ingredients separately, and perhaps try using crisco instead of butter. I’ve been baking cookies for over 40 years and can guarantee you’ll find this recipe as problematic as I did.


Eric June 29, 2013 at 6:39 pm

…I said blender to mix, I meant mixer to blend…;)


Sadie July 8, 2013 at 8:20 pm

I am a veteran cookie maker (have tested well over 500 cookie recipes) and was skeptical about the turbinado sugar in this recipe. This was the first time I’ve come across a cookie with turbinado sugar in the batter. Because it’s very coarse it doesn’t dissolve when creaming with the butter and the cookies have a gritty texture. I was tempted to process the sugar before using it but try not to make any changes to a recipe the first time I try it. Muscovado, demerara and cane sugar are much finer than turbinado and I’ve always had good results with those. Unlike other reviewers I didn’t have a problem with the cookies spreading. They were a nice thickness, moist and chewy, and the flavor was great. It’s unfortunate that they were too gritty to enjoy. They’re a bit too sweet but that could be because of the coarse sugar. I got 14 medium-sized cookies from a single recipe. I think these cookies would be excellent with a different sugar.


Meredith July 18, 2013 at 12:22 pm

THESE WERE PERFECTION. The key is to beat the butter and sugar for a long time. I think I beat it for about 10 minutes. It’s definitely worth it though! I’ve made a lot of oatmeal raisin cookies and these were BY FAR the best!


Stefan July 26, 2013 at 2:36 pm

In the oven now! They look and smell delicious. Can’t wait to try them, Thanks!


Lou August 7, 2013 at 10:21 am

Wow just made these, amazing. I used a mixture of brown, golden caster and granulated sugar and slightly less than stated, and self raising flour less some of the baking powder, as was out of plain. I love the salty flakes running thru them. Eaten 2 already– and not even hungry.


Lynn August 8, 2013 at 1:48 pm

I’ve never reviewed anything before, but had to say these ARE the best oatmeal cookies ever!! Thanks so much!


Lynn August 18, 2013 at 1:21 pm

I just made these. They taste pretty good but went awfully flat! The only thing I did differently was to use whole wheat flour instead of white. . . . . I’d make them again. I don’t mind flat cookies, lol. They’re actually slightly crispy which I prefer over a chewy cookie.


Jeanette September 13, 2013 at 11:22 am

I commented above that I love these cookies, and I do-I’m making them again now! I do agree with a couple of the other commenters…the sugar needs to be mixed much longer than two minutes. And I also think the dry ingredients should be mixed separately and then added to the rest of the mixture to ensure an even blending of the baking powder, baking soda, and salt- leaving the raisins for last to be stirred in by hand. Yum!


Denise October 5, 2013 at 6:53 pm

Disappointing. Flat, hard, scraped them off the pan. Very sweet and definitely not what I was looking for and far from the “best.”


Gayle December 15, 2013 at 8:33 pm

Hi made these two times same day first time followed exactly and my cookies became one. Second time changed up a bit half reg sugar other raw and put in fridge for 15 after all mixed . In oven and let just say they are all kissing not as bad but still not correct. Good flavor but don’t know what is wrong. Prob will try another receipt. Sorry


Danie December 29, 2013 at 7:07 pm

I’ve just bakes these yesterday and they are truly the best oatmeal raising cookies! Although I added white chocolate chips and reduced the cook time to 9 mins. Thank you so much for sharing this recipe!


Erick January 29, 2014 at 11:37 pm

I’ve read all of the comments – “interesting”…

I made some Chocolate Chip Cookies the other day and a friend said that he’d had better – he’s 45. His father asked him “What’s your favorite CCC?” Before he answered, I told the dad that was not a great question. You see, there are dozens of CCC types: texture, soft, hard, crunchy, chewy, chocolaty, sweet, bittersweet, chips, chunks, nuts, nutless, etc.

Seriously, people, you need to realize that taste is subjective. I’ve made these cookies about 30 times and everyone agrees they are awesome. Those who didn’t like – guess what? I probably won’t like the ones you like. Maybe Ms. Currah should add a prefix and call them, “IMO, the best Oatmeal Raisin Cookies ever.” But, that’s not how bloggers roll. In lieu of this large post, I could have commented with three words: Taste Is Subjective.


teri kelley February 15, 2014 at 9:10 pm

Alice, I made your oatmeal raisin cookies and made them and made them……………..amazing. Then, I had to find a gluten free cookie so I decided to make yours with gluten free flour and oatmeal. Guess what? They were still delicious!!! I am making the choc chip tonight! Thanks.


Odette February 26, 2014 at 2:14 pm

These looked amazing!.Followed instructions to the letter, but ended up with enormous cookies that ran all over the sheet and deflated to underdone burntness. What happened?? Mystery.
They still look amazing.


Trevor March 25, 2014 at 3:37 pm

Amazing! These are everything I want in an oatmeal raisin cookie. I almost never make cookies, but these turned out beautifully.

And the allspice is a brilliant ingredient. It adds something special.


Nesta Topolniski March 25, 2014 at 4:13 pm

Loved this recipe! Used a vegan butter spread (left over from baking for my daughter), demarara sugar, added two T. ground flax, 1/2 cup chopped pecans and soaked some golden raisins in brandy to plump them up! They are wonderful! Chewy but soft and dense!


Kathy May 24, 2014 at 8:48 pm

I followed the recipe and got a similar result as some of the above–cookies spread all over the pan, and were very thin.


Lecia Manning June 1, 2014 at 6:29 pm

I couldn’t get my turbinado smooth when I whipped it with the butter :( I have a kitchen aid with the spatula sided mixing attachment and put it on high for 2 mins. Anyone got tips for that? They still turned out yummy! :)


Michelle July 18, 2014 at 1:07 am

I tried this recipe this evening & I must say I am very impressed! I can usually mess up baking something that comes from a box, so my hopes weren’t too high. However, these were the best cookies I have ever made! Some people can be so cynical and have their own ideas on tastes & what they think is perfect or delicious, but I THANK YOU for sharing your recipe. I did notice a couple of cookies were spreading out thin, but I hand rolled each one by hand (which I think helped them not go flat like others had issues with) so maybe those weren’t rolled tightly enough. The hubby doesn’t even care for oats or raisins, but he loved this recipe. Thank you!


Annette September 7, 2014 at 12:29 pm

Followed recipe to letter and my cookies are runny and very spread out…,..what happened…should have made my regular recipe!!


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