Mega Delish Classic Oatmeal Raisin Cookies

These Mega Delish Classic Oatmeal Raisin Cookies are soft, chewy and slightly crispy (they are ALL THE THINGS). This recipe is a super quick, one-bowl cookie dough that comes together in a pinch. Be sure to check out my Chewy Oatmeal Raisin Chocolate Chip Cookies if you're looking for more oatmeal fun!
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These Mega Delish Classic Oatmeal Raisin Cookies just got a mega makeover!

After making 100s of cookie recipes for The Cookie Book and DisplacedHousewife, I knew I could make these oatmeal cookies even better!

Also check out these Chewy Oatmeal Chocolate Chip Cookies, my Erewhon copycat GF DF Vegan Oatmeal Chocolate Chip Cookies and these Chocolate Dipped Oatmeal Ice Cream Bars!

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Classic Oatmeal Raisin Cookies | Recipe via DisplacdHousewife | the classic cookie from your childhood...not too cakey, not too thin, just the right amount of chew + hella raisins!

Why You Should Make These Cookies

  • They are one bowl – yay!
  • The recipe uses only basic ingredients, nothing you should have to run to the store for!
  • Zero rest time, always a party. 🥳
  • You can easily double the recipe if you need more cookies.
  • They’re delicious!!
Classic Oatmeal Raisin Cookies | Recipe via DisplacdHousewife | the classic cookie from your childhood...not too cakey, not too thin, just the right amount of chew + hella raisins!

Some Oatmeal Cookie Notes

As mentioned above, this recipe has been updated!

Why I changed this recipe… It felt unnecessarily fussy for a ‘classic’ cookie recipe. So I set out to make it one bowl, using only one sugar (brown sugar), only one flour (all-purpose flour) and with zero rest time. I hope you love them as much as we do!

The Baker’s Guide to Measuring Flour

One of the biggest (and most common) mistakes in baking is how we measure flour. If you find yourself without a scale, see my top tips on how to properly measure flour for the perfect amount every time!

Classic Oatmeal Raisin Cookies | Recipe via DisplacdHousewife | the classic cookie from your childhood...not too cakey, not too thin, just the right amount of chew + hella raisins!

Favorite Mega Delish Oatmeal Raisin Cookies Equipment 

Either an Electric Stand Mixer or this is my favorite Hand-Held Mixer (it’s in all of my videos!)

This will help you really whip up your eggs + sugar.

My favorite extra-large Cookie Sheets

These will let you bake more cookies at a time (make sure they’ll fit in your oven). These are restaurant grade and I love them for everything from cookies to roasting veggies and sheet-pan dinners!

This is the 2-tablespoon Cookie Scoop I used for these cookies

You can also eyeball the size and use a spoon. 

The Spatula that I use for literally EVERYTHING

My favorite Scale because cookies thrive with precision

Classic Oatmeal Raisin Cookies | Recipe via DisplacdHousewife | the classic cookie from your childhood...not too cakey, not too thin, just the right amount of chew + hella raisins!

What This Mega Delish Classic Oatmeal Cookie Tastes Like

This is a mega soft and chewy oatmeal cookie.

It has all of the classic oatmeal cookie flavors: brown sugar, cinnamon, vanilla and yes, oats! I wanted a pretty soft oatmeal cookie, not thick or dense, but perfectly chewy.

Classic Oatmeal Raisin Cookies | Recipe via DisplacdHousewife | the classic cookie from your childhood...not too cakey, not too thin, just the right amount of chew + hella raisins!

Grab My Favorite Cookies Tips for Perfect Cookies, make these Crinkly, Fudgy Brownie Cookies (they’re so good!) or try my favorite, small-batch (one bowl! no rest!) Mega Vanilla Chocolate Chip Cookies!!

Also check out these Chewy Oatmeal Chocolate Chip Cookies, my Erewhon copycat GF DF Vegan Oatmeal Chocolate Chip Cookies and these Chocolate Dipped Oatmeal Ice Cream Bars.

Let’s make some Mega Delish Oatmeal Raisin Cookies!

Rebecca Firth

Classic Oatmeal Raisin Cookies

These Mega Delish Classic Oatmeal Raisin Cookies are soft, chewy and slightly crispy (they are ALL THE THINGS). This recipe is a super quick, one-bowl cookie dough that comes together in a pinch. Be sure to check out my Chewy Oatmeal Raisin Chocolate Chip Cookies if you're looking for more oatmeal fun!
5 from 3 reviews
Print Save Rate
Prep Time: 10 minutes
Cook Time: 11 minutes
Course: Dessert
Cuisine: Cookies
Keyword: Oatmeal, Raisin, Classic, Baking, Dessert, Cookies, Chocolate Chip
Servings: 20 Cookies

Ingredients

  • 8 tablespoons (113 g) unsalted butter, (room temperature)
  • 1 cup (220 g) light or dark brown sugar, (packed (I prefer dark with this recipe))
  • 1 tablespoon (13 g) pure vanilla extract
  • 1 large egg, (room temperature)
  • 1 large egg yolk
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup (135 g) all-purpose flour (how to measure flour)
  • 1 1/2 cups (120 g) regular old-fashioned oats
  • 1 cup (128 g) raisins (or 170 g dark chocolate, chopped)
  • Sea salt flakes for the tops (optional)

Instructions

  • Preheat your oven to 350℉ (177℃). Line several baking sheets with parchment paper.
  • In an electric stand mixer fitted with the paddle attachment, cream the butter, brown sugar and vanilla on medium speed for about 5 minutes or until fully incorporated, light and creamy. Scrape the sides and bottom of the bowl. Add the egg, egg yolk, cinnamon, salt, baking powder, baking soda and mix for about 2 minute more or until everything is well blended.
    Add in the flour and mix on low until barely blended and you still see streaks of flour. Add the oats and raisins and mix on low for about 30 seconds or until everything is evenly distributed throughout the dough.
  • Place 2-tablespoon dough balls about 2-inches apart on the prepared baking sheets. Bake in the center of the oven for about 11 minutes. Sprinkle with sea salt flakes fresh from the oven. (See note below about shaping these cookeis.)
    Allow to cool completely on the baking sheet. Enjoy! xo

Notes

Your Cookie Dough

You can put the dough, wrapped tightly in plastic wrap, in the fridge for several days, if you want to make the oatmeal cookies another day. Additionally, you could also roll the dough into balls, freeze in a single layer on a cookie sheet and then shove them in a resealable plastic bag and put back in the freezer to have oatmeal cookies on-demand…just add a minute or two to the bake time.

Brown Sugar

I prefer dark brown sugar if you have it!

Shaping Cookies

I’m normally a no-fuss cookie nudger after a cookie bakes. Here’s what I mean ;)…..when a cookie comes out of the oven it often isn’t a perfect circle so I use the edge of my spatula to nudge it back into shape.  
For these cookies, I like to use a round cookie cutter, or biscuit cutter, that is a bit larger than the cookie. Then place it around the cookie and rotate the cutter to create a really  round cookie. It gives them a nice edge. Not necessary, but fun if you have a cutter handy!

Sea Salt Flakes

Why aren’t we putting sea salt flakes on more cookies? The salty bite really draws out all of those awesome oat-y flavors. Let me know what you think!
Thanks for baking with me! Please rate + comment this recipe and tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo

Comments

Leave a Comment & Rate this Recipe

I love your comments, reviews and questions! If you love this recipe, please rate it when you leave a comment. Star ratings 🌟🌟🌟🌟🌟 help people discover my recipes. Your support means a lot, I look forward to chatting with you!

Rebecca xox

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26 Comments

  • Alanna September 5, 2023 at 11:09 AM

    5 stars
    Holy cow! I subbed white choc chips for the raisins at my husband’s request and these are out of this world!! I’m glad I put half the dough scoops in the freezer or we would be stuck from eating the whole batch in a day Will def be saying to the regular cookie rotation.

    Reply
    • Rebecca Firth September 5, 2023 at 5:31 PM

      Hi Alanna!
      I’m so happy you liked these cookies!! Enjoy your freezer cookies (THE BEST)!! xo

      Reply
  • Ana N. December 2, 2020 at 11:14 PM

    Hi there! These look great and I want to try to make them. I was wondering why add the oil instead of using all butter for the fat? Can I use all butter and if so, how would the cookies be different? Thanks!

    Reply
    • Rebecca Firth December 2, 2020 at 11:48 PM

      Hey Ana, thank you! I like to add oil to my cookies as it helps keep them soft (I don’t like crispy cookies…typically). So it’s a texture thing. You can replace it with butter…I haven’t made this cookie with all butter, but if I was going to I would probably use 8 tablespoons (113 g or 4 oz) of butter to replace the oil. If you make it this way let me know how it goes and reach out with any other questions. Have fun!! xoxo

      Reply
  • Veronique June 17, 2020 at 9:58 AM

    This looks delicious! Your recipes are so tempting! Going to try a few. Do you happen to have the ingredients list for this one in grams and ml? Thank you :O)

    Reply
    • Rebecca Firth July 11, 2020 at 2:21 PM

      Hi Veronique! Unfortunately I do not — I’m so sorry. I’m trying to work my way through my older recipes to add weight measurements. I can tell you that typically 1 cup of all-purpose flour in my recipes is 135g (I may lower this to 130g for my next book…but that’s a whole ‘nuther conversation about weights and conversions ;)). Have fun!! xoxo

      Reply
  • Geraldine | Green Valley Kitchen October 3, 2016 at 3:25 PM

    Our office brings in a variety of cookies every couple of weeks as a treat – most people are all over the chocolate chip cookies but I just love the oatmeal ones. This recipe looks perfect – a classic, raisin filled oatmeal cookie – love it! I haven’t read The Grandmas – will have to look it up. I recommend The Nightingale – it was really good and moving.

    Reply
    • DisplacedHousewife October 3, 2016 at 3:40 PM

      Geraldine–I agree!! I love both…I couldn’t pick favorites…I don’t think. ;) I will check out that book, thank you for the rec!! xoxo

      Reply
  • Jessica @ Jessica in the Kitchen October 2, 2016 at 5:21 PM

    So I’m definitely an oatmeal cookie girl over chocolate chip which seems to be rarer than I thought! Something about their delicious chewiness is so much more welcoming to me! I love who gorgeous these look: I have some on track for Christmas time but these would be perfect for my dad who is the ultimate raisin guy!

    Reply
    • DisplacedHousewife October 3, 2016 at 3:43 PM

      Jessica–I love the chewiness of the oatmeal cookies, they’re so good!! I hope you give them a try!! xoxo

      Reply
  • traci | Vanilla And Bean September 29, 2016 at 4:28 PM

    I’m so glad you futz with the balls… else they wouldn’t be nice and fluffy! Ohhh the flour matters, right? Gluten is magic when one doesn’t have to stay away from it. I love how you’ve tested this recipe over and over to make it just right because, even though it’s a classic, doesn’t mean we can’t improve it! Delicious work my dear and thank you for all those cookie links! My GOODNESS!!

    Reply
    • DisplacedHousewife September 29, 2016 at 9:33 PM

      Traci–The flour totally matters!!! I love to mess around and see who the gluten + protein of a flour affects a cookie or cake or whatever. xoxo

      Reply
  • Tessa | Salted Plains September 29, 2016 at 2:37 AM

    Love oatmeal raisin cookies so much! Oatmeal raisin cookies are the quintessential comfort food, in my opinion. ;) These tips are great, Rebecca, and thinking about browning the butter sounds crazy good. xoxo

    Reply
    • DisplacedHousewife September 29, 2016 at 9:38 PM

      Tessa–It is completely a nostalgic, comfort-cookie…I totally agree!! Brown butter is ALWAYS a good idea!! xoxox

      Reply
  • Cathy | whatshouldimakefor.com September 24, 2016 at 6:12 PM

    i love all of your futzing to achieve the perfect oatmeal cookie! i will definitely give it a go, though i usually leave the raisins out. i know i know! but i live in a house with peculiar men. and i suggest catastrophe on amazon. witty dialog/banter and just the right amount of offbeat. check it out.

    Reply
    • DisplacedHousewife September 27, 2016 at 11:59 PM

      Cathy–Thanks for the show rec, I will check it out. I know the raisin dilemma..I used to be one of those people. We like each other now. Maybe there’s hope for them? xoxo

      Reply
  • Alida | Simply Delicious September 24, 2016 at 11:32 AM

    I think those are the most perfect oatmeal raisin cookies I have ever laid my eyes on. Swoon!

    Reply
  • Laura | Tutti Dolci September 24, 2016 at 3:34 AM

    These *so* look like the perfect oatmeal cookie. Love!

    Reply
  • Mary Ann | The Beach House Kitchen September 21, 2016 at 6:00 PM

    My son Sean is a connoisseur of oatmeal cookies Rebecca since he does not like chocolate. I know, I just said that, he does not like chocolate. He must have been switched at birth! He will be up from Charleston in a few weeks, so I will most definitely try these out on him and get back to you with his report! I’m sure he’s going to LOVE them!

    Reply
    • DisplacedHousewife September 21, 2016 at 6:18 PM

      Mary Ann–I would love to hear his thoughts!!! I don’t even understand not loving chocolate…it’s like you just started speaking Russian to me. I’m kidding. I hope you guys love them and have fun on his visit!!! xoxox

      Reply
  • Dawn @ Girl Heart Food September 21, 2016 at 2:54 PM

    These cookies look perfect to me and just to be sure, I can taste test them for ya, lol :D
    For shows? I love Narcos and Stranger Things. Both are on Netflix and are totally awesome!

    Reply
    • DisplacedHousewife September 21, 2016 at 3:38 PM

      Dawn–Always in need of cookie testers!! I will check out those shows, thanks for the recs!! xox

      Reply
  • Karen @ Seasonal Cravings September 21, 2016 at 2:25 PM

    I feel a bit guilty but I’ve never liked the oatmeal cookie. Not sure why bc I love oatmeal. I’ll bet your perfect version here will make me a Belieber! I want to experiment with my gluten free cookies and see if putting the dough in the fridge helps them. Thanks for the tip lady!

    Reply
    • DisplacedHousewife September 21, 2016 at 2:41 PM

      Karen–I hope you look back at this and see that you have to put your GF cookie dough in the fridge — it’s a massive game changer. I have a GF Chocolate Chip Cookie recipe where I talk about this…hold on…digging up the link…

      Here it is: http://www.displacedhousewife.com/?p=2510

      Loads of GF cookie-making tips. Happy baking!! xoxo

      Reply