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Oatmeal Raisin Cookies

Oatmeal Raisin Cookies – Deliciously thick and chewy oatmeal cookies that are perfectly spiced with cinnamon and nutmeg, and loaded with raisins!

An overhead view of Oatmeal Raisin Cookies.

Oatmeal Raisin Cookies

I’m not a huge fan of raisins, particularly on their own.

But I LOVE the extra chewiness they give cookies, especially these cinnamon-spiced oatmeal cookies!

I brought you this flavour combination first with my Cinnamon Raisin Biscotti (which I hope you’ve been loving!), and now I bring you my Oatmeal Raisin Cookies

These oatmeal cookies are soft, super thick, and chewy. They’re perfectly spiced with cinnamon and a little nutmeg, and they are stuffed full of raisins – which adds to the chewiness!

Looking for more oatmeal recipes? Check out my Strawberry Oatmeal Breakfast Smoothie, Apple Cinnamon Oatmeal Muffins, and my Banana Oatmeal Bread.

A stack of Oatmeal Raisin Cookies.

Ingredients you’ll need

Here’s a list of ingredients you’ll need to make these cookies. You can find my recipe card at the bottom of this post for the complete list with their amounts.

  • Plain/all-purpose flour
  • Porridge oats
  • Baking powder
  • Baking soda
  • Salt
  • Ground cinnamon
  • Ground nutmeg
  • Unsalted butter
  • Brown sugar
  • Caster/granulated sugar
  • Large egg
  • Vanilla extract
  • Raisins

How to make Oatmeal Raisin Cookies

To make these cookies, simply whisk together the flour, oats, baking powder, baking soda, salt, and spices.

In a separate bowl, whisk together the butter and sugars. Add the egg and vanilla, and mix until combined.

Add the dry ingredients, and mix until just combined, then fold in the raisins.

Roll the dough into 1.5oz balls (you should get about 20 – 22 balls), and place them onto a baking tray lined with parchment paper or a silicone mat.

Bake for 10 – 12 minutes.

Allow the cookies to cool on the baking tray for 5 – 10 minutes before transferring them to a wire rack to cool completely. Done!

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.

Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

A tall stack of Oatmeal Raisin Cookies.

These Oatmeal Raisin Cookies are:

  • super thick and chewy
  • quick and easy to throw together
  • spiced with cinnamon and nutmeg
  • loaded with raisins which adds extra chewiness!

How long will these cookies last? These cookies can be kept in an airtight container at room temperature for up to 1 week.

Prefer freshly baked cookies? Cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!

A stack of Oatmeal Raisin Cookies with the top cookie being picked up by hand.
Oatmeal Raisin Cookies - Deliciously thick and chewy oatmeal cookies that are perfectly spiced with cinnamon and nutmeg, and loaded with raisins! #oatmeal #cinnamon #raisin #cookies #cookierecipes

Try these cookies next!

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A tall stack of Oatmeal Raisin Cookies.

Oatmeal Raisin Cookies

Yield: 20 - 22 cookies
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes

Deliciously thick and chewy oatmeal cookies that are perfectly spiced, and loaded with raisins!

Ingredients

  • 1 and 1/2 cups (190g) plain/all-purpose flour
  • 2 cups (180g) porridge oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup (115g) unsalted butter, melted
  • 3/4 cup (150g) light brown sugar
  • 1/4 cup (50g) caster/granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup (150g) raisins

Instructions

  1. Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper, or a silicone mat. Set aside.
  2. Whisk together the flour, oats, baking powder, baking soda, salt, and spices. Set aside.
  3. Whisk together the melted butter and sugars until combined. Add the egg, and vanilla, and mix until combined. Add the dry ingredients, and mix until just combined. Fold in the raisins.
  4. Roll the dough into 1.5oz balls, and place onto the prepared baking tray. Bake for 10 - 12 minutes. Allow to cool on the baking tray for 5 - 10 minutes before transferring to a wire rack to cool completely.

Notes

Cookies stay fresh, kept in an airtight container, at room temperature for up to 1 week.

Cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Bake from frozen for an extra minute.

Nutrition Information:
Yield: 22 cookies Serving Size: 1 cookie
Amount Per Serving: Calories: 135Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 21mgSodium: 91mgCarbohydrates: 21gFiber: 1gSugar: 13gProtein: 2g

Nutrition information isn’t always accurate.

Did you make this recipe?

Tag @MarshasBakeBlog on Instagram and hashtag it #marshasbakingaddiction

Kimberly C

Saturday 28th of July 2018

I just want to double check, porridge oats would be rolled oats?

Marsha

Sunday 29th of July 2018

Yes :)

Renee Goerger

Friday 27th of July 2018

These are probably my favorite cookies! I love how plump, soft and chewy they are. Delicious!

Silpa

Friday 27th of July 2018

Hi Marsha, Oatmeal raisin cookies are looking amazing. Nice blog with delicious recipes. Cheers, Silpa.

Marsha

Friday 27th of July 2018

Thanks, Silpa!

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