Oatmeal cookies are a classic treat, full of warm oats and a hint of cinnamon that makes them feel like a comforting hug in cookie form. They’re chewy, soft, and sometimes a little crunchy around the edges, with just the right amount of sweetness. Whether you add raisins, nuts, or chocolate chips, these cookies always bring a smile to everyone’s face.
I love making oatmeal cookies because they’re so easy to whip up and fill the house with an amazing smell that makes me feel right at home. One of my favorite things is to sneak a warm cookie straight from the oven, when it’s still soft and gooey in the middle. It’s a simple pleasure that never gets old.
These cookies are perfect for sharing during afternoon tea or packing into lunchboxes as a sweet surprise. I also find they taste even better the next day when the flavors have had time to settle in, so I often bake a batch ahead of time on busy weeks. No matter how you enjoy them, oatmeal cookies always bring a little bit of cozy comfort to any day.
Key Ingredients & Substitutions
Butter: Using softened unsalted butter helps create a tender, chewy cookie. If you want a dairy-free option, try coconut oil or a plant-based butter substitute, but the texture might be a bit different.
Sugars: Brown sugar adds moisture and a slight caramel flavor, while granulated sugar helps with crisp edges. For a healthier twist, you can try coconut sugar, but it changes the flavor slightly.
Oats: Old-fashioned rolled oats give the cookies their classic chewy texture. Avoid instant oats here because they get mushy. You can swap raisins for dried cranberries or chocolate chips if you like.
Spices and Leavening: Cinnamon gives a warm touch. Baking soda is key for proper rise and texture; don’t skip it, or cookies could turn out dense.
How Can I Get Soft Yet Slightly Crispy Oatmeal Cookies?
The trick is baking just until the edges are golden but the centers still look a bit soft. Here’s how:
- Preheat the oven to 350°F and line the tray with parchment paper to prevent sticking.
- Use softened butter creamed well with sugars – this traps air for lighter cookies.
- Don’t overmix when adding dry ingredients; just combine to keep texture light.
- Drop cookie dough balls about 2 inches apart since they spread while baking.
- Bake for 10-12 minutes, then cool on the baking sheet for 5 minutes before moving—this helps them set without losing softness.
Equipment You’ll Need
- Mixing bowls – you’ll need at least two for wet and dry ingredients to keep things organized.
- Electric mixer or hand whisk – makes creaming butter and sugar quick and smooth.
- Baking sheets – flat and rimmed to hold cookies as they spread without spilling.
- Parchment paper or silicone baking mat – prevents sticking and helps cookies bake evenly.
- Spoons or cookie scoop – for dropping evenly sized dough portions onto your sheet.
- Wire cooling rack – lets cookies cool thoroughly without getting soggy underneath.
Flavor Variations & Add-Ins
- Swap raisins with dried cranberries or chopped dried apricots for a tart, fruity twist.
- Add 1/2 cup chopped nuts like walnuts or pecans for crunch and a nutty flavor.
- Mix in 1/2 cup chocolate chips or chunks for extra sweetness and melty bites.
- Try adding a teaspoon of ground ginger or nutmeg along with the cinnamon for a warm, spicy note.
How to Make Classic Oatmeal Raisin Cookies?
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 cups old-fashioned rolled oats
- 1 cup raisins
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and 10-12 minutes to bake. Add in 5 minutes of cooling time, and you’re all set with delicious cookies in about half an hour. It’s quick and easy enough to make any day feel special!
Step-by-Step Instructions:
1. Prepare to Bake:
First, heat your oven to 350°F (175°C). Line your baking sheets with parchment paper so your cookies don’t stick.
2. Mix the Wet Ingredients:
In a large bowl, use a mixer or a spoon to cream the softened butter with both brown and granulated sugars until it’s fluffy and light in color. Then, add the eggs one at a time, mixing well after each. Stir in the vanilla extract for extra flavor.
3. Combine the Dry Ingredients:
In another bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt. This makes sure your spices and leavening are evenly spread.
4. Make the Dough:
Slowly add the dry mix into the wet mixture, stirring just until combined—don’t overmix. Then fold in the rolled oats and raisins making sure they’re evenly mixed in.
5. Bake the Cookies:
Drop rounded tablespoons of your cookie dough onto the lined baking sheets. Space them about 2 inches apart because they will spread. Bake in your preheated oven for 10 to 12 minutes until the edges turn golden but the centers are still a bit soft.
6. Cool and Enjoy:
Once baked, let the cookies cool on the baking sheets for 5 minutes. Then transfer them to a wire rack to cool completely. Enjoy your chewy, tasty oatmeal raisin cookies with a glass of milk or your favorite tea!
Can I Substitute the Raisins with Other Ingredients?
Absolutely! You can swap raisins for dried cranberries, chopped dried apricots, or even chocolate chips to change up the flavor while keeping the chewy texture.
How Should I Store Leftover Oatmeal Cookies?
Store leftovers in an airtight container at room temperature for up to 5 days to keep them chewy. For longer storage, freeze the cookies in a sealed bag for up to 3 months.
Can I Make the Dough Ahead of Time?
Yes, you can prepare the dough and refrigerate it for up to 2 days. Just let it come to room temperature for about 15 minutes before scooping and baking as usual.
How Do I Make Soft Cookies Instead of Crispy?
To keep cookies soft, slightly underbake them by removing them from the oven when the centers still look a little underdone, then let them cool on the baking sheet. Using more brown sugar than white also helps retain moisture.
