This recipe for oatmeal raisin cookies has been a staple in my kitchen for years and was one of the first cookie variations I learned to make when cooking for a young family. I discovered this combination while adapting a pantry-friendly cookie during a rainy weekend baking session, and it instantly became a crowd favorite. The cookies come out soft and chewy with a tender edge and a pronounced oat texture, and the cinnamon gives just the right warm note without competing with the sweetness of the raisins. Whenever I pull a fresh tray from the oven the house fills with a nostalgic aroma that seems to invite everyone to the kitchen.

What I love most is how forgiving this recipe is: it uses quick oats and pantry staples, so you can whip up a batch in under an hour. I often double the portion to freeze a portion of dough balls so I can bake a fresh batch on demand. These cookies are perfect for lunchboxes, coffee breaks, or holiday cookie plates when you want something classic and comforting that still feels homemade. Jamielyn Nye’s straightforward method makes it easy to achieve consistent results, even if you are making these for the first time.

Ingredients

• Butter — 1/2 cup: Use unsalted butter for better control of salt. Bring to room temperature so it creams smoothly with the sugars. I like Plugra or a good European-style butter for richer flavor.
• Light brown sugar — 1 cup, packed: Adds moisture and a subtle molasses note. Packing the cup ensures consistent sweetness and chew.
• Granulated sugar — 1/2 cup: Balances sweetness and helps create those lightly crisp edges.
• Eggs — 2 large: Use at room temperature to help with even mixing and a tender crumb.
• Vanilla extract — 1 teaspoon: A quality pure vanilla amplifies the overall flavor; I recommend Nielsen-Massey or another pure extract.
• Applesauce — 1/2 cup: Adds moisture without extra fat and keeps cookies tender. Unsweetened is my preference to control sweetness.
• Quick oats — 3 cups: These give structure and chew. If you prefer more texture, swap for old-fashioned rolled oats.
• All-purpose flour — 1 1/2 cups: The foundation for structure. Spoon and level the cup for accuracy.
• Baking soda — 1 teaspoon: Provides gentle lift and helps with edge browning.
• Salt — 1/2 teaspoon: Balances the sweetness and enhances flavor.
• Ground cinnamon — 1 teaspoon: Warm spice that pairs beautifully with raisins.
• Raisins — 1 cup (add more if desired): Plump, chewy raisins bring sweetness and a classic cookie profile. Thompson seedless works well.
• Optional — Cinnamon chips, 1 1/2 cups: If available, these add a lovely cinnamon burst; Hershey’s cinnamon chips are my go-to.
• Optional — Walnuts, 1/2 cup: Toast and cool for a crunchy contrast if you like nuts in your cookies.

Instructions

Step 1 — Prep and preheat: Preheat the oven to 350°F. Line baking sheets with parchment paper and set aside. Gather measured ingredients so the mixing process is smooth and uninterrupted. Step 2 — Cream the butter and sugars: In a large mixing bowl, use an electric mixer to beat 1/2 cup butter with 1 cup packed light brown sugar and 1/2 cup granulated sugar until smooth and slightly fluffy, about 2 to 3 minutes. Proper creaming incorporates air for a lighter cookie. Step 3 — Add eggs, vanilla, and applesauce: Beat in 2 large eggs one at a time, scraping the bowl between additions. Add 1 teaspoon vanilla extract and 1/2 cup applesauce, mixing just until combined. Overmixing after adding wet ingredients can tighten the texture, so stop as soon as uniform. Step 4 — Combine dry ingredients: In a separate bowl whisk together 3 cups quick oats, 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon. Whisking ensures even distribution of leavening and spice. Step 5 — Fold dry into wet: Add the dry mixture to the butter-sugar mixture and stir with a spatula until just combined. Avoid vigorous mixing; aim for a uniform dough where you can still see some oat texture. This keeps cookies tender and chewy. Step 6 — Add raisins and mix-ins: Fold in 1 cup raisins and optional cinnamon chips or 1/2 cup walnuts if using. If your raisins are dry, soak them in warm water for 5 minutes, drain, and pat dry to prevent them from pulling moisture from the cookie during baking. Step 7 — Portion the dough: Drop tablespoon-sized portions of dough onto the prepared pans, spacing them about 2 inches apart. Press a few extra raisins or chips into the tops for an attractive finish. For uniform cookies, use a 1-tablespoon cookie scoop. Step 8 — Bake and cool: Bake for 8 to 10 minutes until the edges are lightly browned and the centers still look slightly soft. Remove from oven and let the cookies sit on the pan for 2 to 3 minutes, as the residual heat finishes the bake. Transfer to a cooling rack to cool completely.

Storage Tips

Store cooled cookies in an airtight container at room temperature for up to three days. Place a slice of bread in the container to help maintain softness — the bread transfers moisture back into the cookies. For longer storage, freeze baked cookies in a single layer on a sheet pan until firm, then transfer to a freezer bag for up to three months. Reheat frozen cookies at 300°F for 5 to 7 minutes to refresh their texture or thaw at room temperature for an hour before serving.

Ingredient Substitutions

To make these dairy-free, substitute the butter with a 1:1 vegan butter spread and use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) though texture will be slightly different. For a grain-free option, replace oats with an equal weight of finely chopped nuts and use almond flour instead of all-purpose flour, but expect a denser cookie. Replace raisins with dried cranberries or chopped dried apricots at a 1:1 ratio if you prefer a fruit swap.

Serving Suggestions

Serve warm with a glass of cold milk or a cup of strong coffee. These cookies make a thoughtful homemade gift when wrapped in parchment and tied with twine. For a brunch spread, pair with yogurt and fresh fruit; for holidays, combine with other cookies in a decorative tin for a classic assortment.

Cultural Background

Oat cookies are rooted in simple, resourceful baking that uses durable pantry staples like oats and dried fruit. Raisin-studded cookies became popular in American baking as oats grew in popularity for their heartiness. Cinnamon adds a touch of colonial and early-American spice tradition, lending warmth and familiarity to this oft-made treat.

Meal Prep Tips

For make-ahead convenience, portion dough into tablespoon-sized balls on a sheet pan, freeze until firm, then transfer to a freezer bag. Bake from frozen by adding an extra 1 to 2 minutes to the bake time. This method ensures freshly baked cookies on demand with minimal effort. Label bags with baking temperature and time so you don’t have to refer to the recipe each time.

These oatmeal raisin cookies are a reliable, comforting go-to that invite personalization and sharing. Try a small batch with a new mix-in and you may discover the version your family asks for again and again.