Soft and Chewy Oatmeal Raisin Cookies are a classic recipe for oatmeal cookie lovers. This old fashioned oatmeal cookie recipe with raisins is just like Grandma’s.

Healthy oatmeal cookies with raisins.

So I know some of you will look at this recipe with disappointment, but others will be excited for this old fashioned classic. Raisins have made me sad before when I was expecting chocolate chips, but I know these are one of my dad’s favorite cookies and I’ve met plenty of other people who love them too. So when I make this recipe, its usually for other people.

I prefer my oatmeal cookies with chocolate chips. So for you chocolate chip lovers, be sure to check out my Brown Butter Chocolate Chip Oatmeal Cookie Recipe. It’s my favorite oatmeal cookie recipe. 

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Old Fashioned Oatmeal Raisin Cookies

Oatmeal Raisin Cookies

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Oatmeal raisin cookies are a classic dessert that’s well loved by many. The combination of oats, raisins, cinnamon, and nutmeg give you a delicious flavor you can savor. Similar to chocolate chip cookies, eating oatmeal raisin cookies always brings back great childhood memories of spending time with family and enjoying a tasty dessert.

The best oatmeal cookies are warm, soft, and chewy while being packed with fresh raisins.

This recipe takes less than 30 minutes to complete and makes enough cookies to feed the whole family. Even though they’re usually gone in one evening at my home, they also store nicely so you can eat them over a few days or longer.

Oatmeal cookies with raisins baked on parchment paper.

The ingredients for this recipe are simple but pack tons of flavor. You’ll just need a few pantry staples, this recipe probably won’t require a trip to the grocery store. 

You want to start with oats. Most oats will do, but we prefer quick cooking oats. Next, you will need raisins. You want to make sure your raisins are very fresh, so they pack the most flavor for your cookies. Old raisins can be stale, but you could bring them back to life by soaking them in water for 30 minutes first. 

Ingredients to make oatmeal cookies with raisins.

You will also need brown sugar, nutmeg, cinnamon, salt, and vanilla extract to give your cookies the taste you love. Butter and eggs are another necessity. If you prefer vegan oatmeal raisin cookies, you can opt for a dairy-free butter and vegan egg.

Flour and baking soda are the final ingredients. All-purpose flour will work just fine, but if you want a gluten-free version, you can replace it with any gluten-free flour of your choice.

Oatmeal cookies recipe with raisins on parchment paper.

How to make oatmeal raisin cookies

I love making these cookies because the ingredients are simple, and the instructions are easy to follow.

Start by gathering the tools you need. This recipe calls for a large mixing bowl, a small mixing bowl and a set of measuring cups.

Preheat the oven to 350 degrees Fahrenheit. Then, grab your large mixing bowl and add your flour, baking soda, salt, cinnamon, and nutmeg. Set the flour bowl aside and get a smaller mixing bowl. Soften your butter and add it to the smaller mixing bowl along with the brown sugar. To that same mixing bowl, you will add the eggs and vanilla extract. Be sure your eggs are room temperature.

Cooking oatmeal cookies with raisins.

Now, take a couple of tablespoons of the flour mixture out of the large mixing bowl and set it to the side. This will be used later to coat your raisins. Next, you will gradually mix together your wet butter mixture with the dry flour mixture still remaining in the large bowl.

Now that all of the flavors are merged together, you can add oats to your mixture.

Next, you will mix your raisins and the flour your set aside. Mix them together until the raisins are fully coated in flour. Now add your flour covered raisins to the large mixing bowl.

Adding flour coated raisins the an oatmeal cookies recipe.

Now that all the hard work is done, it’s time to make your cookies!

Drop cookie dough balls onto a baking sheet and bake your cookies for 8-10 minutes or until they are golden brown and done all the way through.

Once they bake, give them about 5 minutes to cool on a wire rack. This gives them time to set correctly, and cool enough for you to enjoy all of the flavors.

Batter for an oatmeal cookie recipe in a mixing bowl.

Now it’s time to taste this delicious treat!

If you don’t finish all of these oatmeal raisin cookies on the first day, place them in an airtight container to keep them fresh.

If you’re into fun twists on classics, try these caramel stuffed oatmeal cookies or these chocolate dipped coconut oatmeal cookies. I also have a White Chocolate Cranberry Oatmeal Cookie recipe that is delicious, especially in the fall. 

Old Fashioned Oatmeal Raisin Cookies

If you make this recipe, let me know how you liked it. Leave me a comment below or give it a rating in the recipe card. Happy Baking!

Healthy oatmeal cookies with raisins.

Oatmeal Raisin Cookies

4 from 1 vote
Soft and chewy Oatmeal Cookies with Raisins are loade with raisins and oats. A classic cookie recipe just like grandma made, not fancy, just delicious.
Prep Time: 15 minutes
Cook Time: 10 minutes
Additional Time: 30 minutes
Total Time: 55 minutes
Servings: 36 Cookies


  • 1 cup flour
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¾ cup butter
  • 1 ⅓ cup brown sugar packed
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 2 cups quick cooking oats
  • 1 cup raisins


  • Preheat oven to 350°F.
  • In a large bowl, stir together flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
  • In a mixing bowl, cream together butter and brown sugar. Add eggs and vanilla
  • Reserve a couple tablespoons of the flour mixture to coat raisins. Gradually add dry mixture to wet mixture. Stir in oats.
  • In a small bowl, combine reserved flour mixture to raisins. Stir in raisins. Beat until well combined
  • Drop by teaspoonfuls onto the cookie sheet
  • Bake for 8-10 minutes or until golden brown and center is baked. Let cool on the cookie sheet for 2 minutes before transferring to a wire rack to cool.
  • Store cookies in an airtight container


If you make this recipe, let me know how you liked it. Leave me a comment below or give it a rating in the recipe card. Happy Baking!


Serving: 1g · Calories: 77kcal · Carbohydrates: 9g · Protein: 1g · Fat: 4g · Saturated Fat: 3g · Polyunsaturated Fat: 1g · Cholesterol: 21mg · Sodium: 92mg · Sugar: 7g
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Old Fashioned Oatmeal Raisin Cookies

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  1. Vicki Woesthaus says

    How many raisins in this recipe? They look delicious and I’d love to make them! I’d guess maybe one half to one cup? Thanks!!

  2. Vicki says

    Hi! I was wanting to make these….I love oatmeal raisin cookies!……but I don’t see the amount of oatmeal listed. Thank you!

    • Vicki says

      Just checking back…..earlier I left a message that the amount of raisins isn’t listed in the recipe, but don’t see that message so I’ll just reply to my own message about the oatmeal and ask about the raisins again. Don’t need to make these right away, just have a hankering for some good oatmeal cookies and these sound like a winner! I know you have three small children to care for…..been there …..reply when you have the time! 😊

        • Gail says

          I’m with Vicki. I couldn’t find oats in the ingredient list for Grandmothers chewy oatmeal cookies. In step #5, you say add oats to the mixture. How much oats? Without oats we can’t call them oatmeal.
          Please advise all of us. I am sure with correct amount of oatmeal and your detailed good instructions they will be soft, chewy and taste great! Anxious to try them. Thanks.

          • Mary says

            The oats are referring to the quick cooking oatmeal. You will need 2 cups of them. I will relook at the recipe card to make sure it is clear.

  3. Vicki says

    4 stars
    These cookies taste delicious, but I was not xpecting them to spread out and be so thin and lacey….they basically just fall apart when you pick them up. Is the amount of flour correct? It seems like one cup of flour to three fourths cup of butter may not be right, maybe that’s why they spread so much. (?) That being said, my husband ate one and said “You’ll have no trouble getting rid of these”. He’s right…they taste great!