There’s nothing quite like a batch of homemade Oatmeal Cookies, just like Grandma made! This is my favorite oatmeal cookie recipe!
They’re soft and chewy, perfectly spiced, dotted with juicy raisins and crunchy walnuts and always sure to satisfy those cookie cravings.
The BEST Soft and Chewy Oatmeal Cookies Recipe!
You’ll love all the textures in these oatmeal cookies and their rich buttery flavor. They’re just one of those classic cookies everyone will love and you’ll want to make time and time again.
And of course the ultimate way to enjoy these cookies is fresh, warm from the oven with a tall glass of ice cold, creamy whole milk.
There’s just something so nostalgic about these (oatmeal cookies just like Grandma’s!), and it’s a tradition that should be passed down for generations to come.
These are likely to become a new favorite cookie!
Oatmeal Cookies Video
Ingredients for Easy Oatmeal Cookies
- Old fashioned oats. Don’t use quick oats here or the texture won’t come out the same. Plus they absorb differently so cookies may end up dry.
- All-purpose flour. Bleached or unbleached flour will work here.
- Baking powder and baking soda. The blend of the two offers cookies with just enough lift.
- Cinnamon. If you’d like additional spice flavor add in 1/4 tsp nutmeg and ginger too.
- Salt. Don’t leave this out or cookies will taste flat.
- Unsalted butter. Careful not to soften butter fully. Semi-firm butter will help cookies spread less.
- Light brown sugar and granulated sugar. The combination gives a soft chewy cookie, and the brown sugar adds a light caramel-y flavor.
- Eggs. These bind everything together. Use cold eggs so cookies spread less.
- Vanilla. You could also use vanilla bean paste here as well.
- Raisins. A freshly opened package will give best results, just don’t use some that are all super dry.
- Walnuts. Optional, but who doesn’t love the additional chewy crunch to pair with the oats?
Can I Use Chocolate Chips?
Chocolate chips work great here too. Just omit the raisins and add 1 cup semi-sweet chocolate chips instead.
Can I Use Salted Butter?
Yes. Salted butter will work fine here if that’s what you have on hand. Just omit the salt because there’s about 1/4 tsp salt per stick of salted butter.
How to Make the Best Oatmeal Cookies from Scratch?
- 1. Heat oven, prepare baking sheet: Preheat oven to 350 degrees. Line rimmed 18 by 13-inch baking sheets with parchment paper or silicone baking mats.
- 2. Whisk dry ingredients: In a mixing bowl whisk together flour, cinnamon, baking soda, baking powder and salt, set aside.
- 3. Cream butter and sugars using electric mixer: In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, brown sugar, and granulated sugar until combined.
- 4. Blend in eggs one at a time and vanilla: Add in one egg mix. Add in second egg and vanilla and mix.
- 5. Mix in dry ingredients: Add flour mixture to butter sugar mixture and mix just until combined.
- 6. Add mix ins: Mix in oats, raisins and walnuts, mixing just until evenly distributed.
- Tip for sticky dough: If dough is too sticky too shape into balls you can chill for 30 minutes or just use two spoons to drop mounds onto baking sheets.
- 7. Shape oatmeal cookie dough into individual rounds: Scoop dough out and shape into 1 1/2-inch balls (or 40 grams each), transfer to prepared baking sheet fitting 12 per sheet and spacing 2-inches apart.
- 8. Bake: Bake in preheated oven until golden brown on edges and nearly set (center should look under-baked), about 12 – 14 minutes.
- 9. Cool: Let cool on baking sheet for a few minutes then transfer to a wire rack to cool completely. Repeat with remaining dough.
Can I Use a Hand Mixer instead of a Stand Mixer?
I have also made these with a hand mixer. It will work but there’s a few things to keep in mind:
- I recommend using softened or room temperature butter. That way it’s not too hard to mix.
- You’ll want to fold the oats, raisins and nuts in (using a spatula or wooden spoon) because the blender motor could burn up as the batter gets heavy.
- Chill the dough. Since you’ll be using softened butter chill dough 30 – 60 minutes so the cookies won’t spread too much.
How Many Calories are in an Oatmeal Raisin Cookie?
There are 184 calories per Oatmeal Raisin Cookie (per this recipe yielding 32, including raisins and walnuts).
How to Store Oatmeal Cookies so They Stay Soft and Moist?
- Be sure to store them in a well sealed airtight container at room temperature.
- Try adding a slice of bread to the container as well. Just don’t lay it directly on cookies or it can make those it’s resting on soggy.
How Can I Make Just One Oatmeal Cookie?
Sometimes the cravings strike and you only need dessert for one or two. I made a recipe for that, it’s fast, easy and just as good as these cookies are. Check out the recipe for One Oatmeal Cookie HERE.
How do You Make Peanut Butter Oatmeal Cookies?
Craving the Peanut Butter Oatmeal combo? Look no further I’ve got the perfect recipe HERE. They’re so soft and perfectly peanut buttery.
More Delicious Oatmeal Cookie Recipes You’ll Love!
- No Bake Oatmeal Cookies
- Apple Oatmeal Cookies
- Banana Oatmeal Cookies
- Zucchini Oatmeal Cookies
- Pumpkin Oatmeal Cookies
- Iced Old Fashioned Oatmeal Cookies
Follow Cooking Classy
My favorite oatmeal cookie recipe! Soft and chewy, perfectly spiced, dotted with juicy raisins and crunchy walnuts and always sure to satisfy those cookie cravings.
- 1 1/2 cups (212g) all-purpose flour (scoop and level to measure)
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup (226g) unsalted butter, softened slightly (it should still be somewhat cold and firm)
- 1 cup (200g) packed light brown sugar
- 1/2 cup (100g) granulated sugar
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 3 cups (260g) rolled old fashioned oats*
- 1 cup (153g) raisins** (preferably from a freshly opened package)
- 1 cup (118g) chopped walnuts
Preheat oven to 350 degrees. Line rimmed 18 by 13-inch baking sheets with parchment paper or silicone baking mats.
In a mixing bowl whisk together flour, cinnamon, baking soda, baking powder and salt for 20 seconds, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, brown sugar, and granulated sugar until combined.
Mix in one egg, then blend in second egg and vanilla.
Add flour mixture and mix just until combined then mix in oats, raisins and walnuts.
Scoop dough out and shape into 1 1/2-inch balls (or 40 grams each), transfer to prepared baking sheet fitting 12 per sheet and spacing 2-inches apart.
Bake in preheated oven until golden brown on edges and nearly set (center should look under-baked), about 12 - 14 minutes.
Let cool on baking sheet for a few minutes then transfer to a wire rack to cool completely. Repeat with remaining dough.
Store in an airtight container at room temperature.
- *Don't use quick oats or the cookies won't turn out the same.
- **1 cup chocolate chips (or more if desired) can be substituted for raisins.
- Try adding a slice of bread to container with baked cookies to keep them soft and moist, just don't lay it directly on cookies or it can make those it's resting on soggy.