These Grandma’s Oatmeal Raisin Cookies are soft, chewy, and packed with hearty oats, plump raisins, and warm cinnamon!

Yes, Oatmeal Raisin Cookies Can Be Amazing!

These are the kind of classic cookie that comes out of the oven smelling like home – simple ingredients, no fuss, and always dependable. Perfect with a glass of milk, this timeless recipe delivers old-fashioned flavor in every bite!

Why this Recipe Works

Brown Sugar Keeps the Cookies Soft & Chewy – Brown sugar adds moisture and a subtle molasses flavor, which helps the cookies stay tender instead of dry or cakey.

Old-Fashioned Oats Create the Perfect Chewy Texture – Rolled oats provide structure and bite, giving the cookies that classic hearty chew without becoming tough.

Raisins Add Natural Sweetness & Moisture – Plump raisins soften as they bake, creating little pockets of sweetness that keep the cookies from drying out.

Cinnamon Adds Warmth Without Overpowering – A touch of cinnamon enhances the oats and raisins, giving the cookies that cozy, old-fashioned flavor everyone loves!

Close‑up of oatmeal raisin cookies showing chewy texture

Ingredients You’ll Need

1 cup Flour

1/2 tsp Cinnamon

1/2 tsp Baking Soda

1/4 tsp Salt

1 1/2 cups Old-Fashioned Oats

1/2 cup Butter, Softened

1/2 cup Brown Sugar

1/4 cup Sugar

1 Egg

1 tsp Vanilla

1 cup Raisins

Oatmeal raisin cookie with visible oats and plump raisins

How to Make Grandma’s Oatmeal Raisin Cookies

In a medium bowl, whisk together 1 cup flour, 1/2 tsp cinnamon, 1/2 tsp baking soda, and 1/4 tsp salt. Stir in 1 1/2 cups old-fashioned oats and set aside.

In a large bowl, beat together 1/2 cup softened butter, 1/2 cup brown sugar, and 1/4 cup sugar until well combined. Add in 1 egg and 1 tsp vanilla and mix until fully combined, stopping to scrape down the sides of the bowl as needed.

Mix in the dry ingredients until just combined, then mix in 1 cup raisins.

Cover the cookie dough and refrigerate for 30 minutes.

Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

Once the dough is chilled, place 1 1/2 tbsp size scoops of cookie dough on the prepared baking sheet, leaving room between the cookies to spread.

Bake for 10-12 minutes.

Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool.

Stack of homemade oatmeal raisin cookies

Why are my Oatmeal Raisin Cookies dry?

Dry cookies are usually caused by too much flour or overbaking. Be sure to measure flour correctly and pull the cookies from the oven while the centers still look slightly soft.

What oats are best for Oatmeal Raisin Cookies?

Old-fashioned rolled oats are best. They give the cookies structure and a chewy texture. Quick or instant oats can make the cookies softer and less hearty.

Can these cookies be frozen?

Yes! Baked cookies freeze well in a freezer safe bag for up to 3 months. Thaw to room temperature.

Can I add nuts?

Absolutely! Chopped walnuts or pecans are classic additions. You can also substitute raisins with dried cranberries or golden raisins.

Under Bake – Pulling the cookies out while the centers still look a little soft allows them to finish setting as they cool, locking in chewiness.

Measure Flour Correctly – Spoon flour into the measuring cup and level it off. Too much flour is the most common reason Oatmeal Raisin Cookies turn out dry.

Chill the Dough – Chilling helps control spread and results in thicker, bakery-style cookies with better texture.

Store Airtight – Once cooled, store cookies in an airtight container to maintain moisture and chewiness for several days.