Chewy Oatmeal Raisin Cookies

I will admit when I was a kid I did not enjoy Oatmeal Raisin Cookies. Maybe back then raisins weren’t really something I enjoyed. Now as an adult they are a favorite in our home. The combination of oatmeal, cinnamon, and raisins are so satisfying. I am sure you will enjoy these cookies too.

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oatmeal raisin cookies

Who Made the First Oatmeal Raisin Cookies?

The first known oatmeal raisin cookie recipe was written by Fannie Merritt Farmer in 1896, according to Cookies.com. The cookies were considered a “health food,” and by the early 1900s, a recipe for this cookie appeared on every container of Quaker Oats.

A popular theory for the origin of oatmeal raisin cookies is that they came from Scottish/British oatcakes. In wartimes, soldiers would carry oatcakes to battle with them for boosts of energy during battle.

Are These Cookies Hard to Make?

These cookies are not hard to make. The ingredients are basic and most likely you have them all in your cupboard. Make sure you get quick oats as ‘old-fashioned oats’ are normally larger and will make your cookie a bit tougher. This recipe does include pumpkin pie spice instead of just cinnamon which will give it extra flavor. So if you do not have pumpkin pie spice using cinnamon, nutmeg, cloves, allspice, and ginger will work fine. You will just want to mix them together before adding them to your cookie dough ingredients.


Oatmeal Raisin Cookies Recipe

I will admit when I was a kid I did not enjoy Oatmeal Raisin Cookies. Maybe back then raisins weren’t really something I enjoyed. Now as an adult they are a favorite in our home.
Prep Time 15 minutes
Cook Time 9 minutes
Additional time 30 minutes
Total Time 54 minutes
Servings 24 cookies



  • 1 cup butter unsalted softened
  • 1 cup brown sugar
  • ½ cup sugar granulated
  • 2 eggs
  • 1 tsp real vanilla extract
  • cup quick oats
  • 1 cup all-purpose flour
  • 1 tsp pumpkin pie spice
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 cup raisins



  • Preheat oven to 375°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.
  • Cream the butter with the brown and granulated sugar in a large mixing bowl.
  • Add in eggs and vanilla, and mix on low speed to combine.
  • In a separate bowl, combine the dry ingredients, and then add the dry ingredients to wet ingredients and mix. Stir in raisins until combined.
  • Cover and chill dough in the refrigerator for 30 minutes before baking.
  • Divide the dough into 24 equal-sized balls. Arrange on the prepared baking sheet with 1-2 inches between balls of dough. Press balls down with the bottom of a glass.
  • Tip: To keep the dough from sticking to the glass, wet the bottom of the glass before pressing down on the dough.
  • Place in the preheated oven and bake for 8-10 minutes, or until golden brown and cooked through. Remove from oven and transfer to a wire rack to cool for 10-15 minutes before serving.


Prep time: 15 minutes + 30 minutes to chill the dough
Bake time: 8-10
Serving: 1cookie
Calories: 205kcal
Carbohydrates: 30g
Protein: 3g
Fat: 9g
Saturated Fat: 5g
Trans Fat: 1g
Cholesterol: 34mg
Sodium: 133mg
Potassium: 118mg
Fiber: 2g
Sugar: 13g
Vitamin A: 256IU
Vitamin C: 1mg
Calcium: 25mg
Iron: 1mg

Let us know how your batch turns out!

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