Oatmeal Raisin Cookies

Oatmeal raisin cookies are a polarizing dessert. Some people love them (like us), while others detest them. But these soft and chewy oatmeal raisin cookies are so good that they just might turn haters into lovers. Don't believe us? Give these oatmeal raisin cookies a try and see how quickly they disappear.

How to Make Oatmeal Raisin Cookies

Oatmeal raisin cookies are incredibly easy to make. The entire, step-by-step recipe is listed below — but here's a brief overview of what you can expect from this cookie recipe:

Beat the wet ingredients together. In a separate bowl, combine the dry ingredients (except the rolled oats and raisins). Slowly add the dry mixture to the wet mixture and beat until combined. Stir in the oats and raisins. Drop spoonfuls of the batter onto a cookie sheet and bake until golden brown.

What Oats Are Best for Oatmeal Raisin Cookies?

We like to use rolled oats, like this recipe calls for. But you can also use old-fashioned oats if that's what you have on hand. Avoid using instant oats as they can become mushy when you add the liquid ingredients.

How to Store Oatmeal Raisin Cookies

Store oatmeal raisin cookies in an airtight container at room temperature. They will stay fresh for up to one week.

Can You Freeze Oatmeal Raisin Cookies?

Yes, oatmeal raisin cookies freeze well! Pack completely cooled oatmeal raisin cookies in a zip-top freezer bag and freeze for up to three months. Thaw in the fridge overnight before serving.

You can also freeze oatmeal raisin cookie dough. Wrap the dough ball in a layer of storage wrap, then a layer of aluminum foil. You also can place the double-wrapped dough ball in a zip-top freezer bag for extra protection. Freeze for up to three months. Thaw in the fridge overnight, then bake as directed.

Allrecipes Community Tips and Praise

"I thought they were excellent. I was looking for a soft, chewy, flat oatmeal cookie better than the recipe I had been using and these were delicious. I took the suggestion of someone who used a full cup of butter instead of 3/4 and they came out just like I wanted them to, not greasy, just a perfect oatmeal cookie," says KimberlyE.

"This is a great recipe. These really do stay chewy. We used old fashioned oats and added nutmeg and kept the dough in the freezer in between batches. We got thick, chewy, moist results," according to Ingrid Jones.

"These are the best oatmeal raisin cookies I have ever had. I have also made them with chocolate chips added for the chocolate lovers in my house. They are so good and I wouldn't change a thing about them," raves sweetie774.

Editorial contributions by Bailey Fink