These oversized Oatmeal Raisin Cookies are a comforting classic that come together quickly when cravings hit. Soft and chewy with a touch of spice and dotted with plump raisins, these simple cookies are everything you want in a timeless favorite. They remind me of holidays growing up and winter car rides with my dad. We even ate them for breakfast sometimes when I was a kid!
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
- Butter – Always use real butter if you can.
- Dark brown sugar – Light will work in a pinch.
- Granulated sugar
- Egg and egg yolk
- Vanilla extract
- All-purpose flour
- Quick cooking oats – Old fashioned rolled oats will also work, but will produce a chewier texture.
- Baking soda
- Baking powder
- Kosher salt – Or table salt.
- Cinnamon
- Ground cloves
- Raisins
How to Make Oatmeal Raisin Cookies
- Preheat your oven and line baking sheets with parchment or silicone mats.
- Mix up some softened butter, sugar, and brown sugar until light and fluffy.
- Add an egg and an additional yolk. Add some vanilla and mix until combined.
- Next mix up your dry ingredients: flour, oats, baking soda, baking powder, cinnamon, and cloves. Add the dry ingredients to the wet ingredients a little add a time until well combined and then gently mix in some raisins.
- Drop the dough by the scoopful on to the prepared baking sheets.
- YBake in the preheated oven for 12-15 minutes or until they begin to turn light brown around the edges. Remove from the oven and cool for 5 minutes and then transfer to a wire cooling rack and cool completely. Makes about 16 giant cookies.
Storing and Other Tips
- Store finished cookies in an airtight container at room temperature and enjoy within 3-4 days for best results.
- You can also freeze finished cookies on a cookie sheet then transfer to a freezer-safe container and freeze up to 2 months.
Frequently Asked Questions
Of course! Just watch the clock. If making a more traditionally sized cookie, check on them around 8 minutes and remove from the oven when the edges are beginning to brown and the centers are puffed and fairly set.
If you’re not a fan of raisins, you may want to tr y the Oatmeal Chocolate Chip Cookies this recipe was based off of. Feel free to add the spices listed here if you’d like!
While I haven’t tried it myself, cookie recipes generally translate pretty well for use with a good 1:1 gluten-free flour blend. Make sure your oats are certified gluten-free as well!
Oatmeal Raisin Cookies
Ingredients
- 1 cup 2 sticks butter
- 1 cup dark brown sugar
- ½ cup white sugar
- 1 large egg
- 1 large egg yolk
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour (260 g) lightly spooned into measuring cups and leveled with a knife (very high altitudes may want to try adding 2 additional tablespoons of flour)
- 1 cup quick-cooking oats
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt or ¾ teaspoon table salt
- 1 ½ teaspoons cinnamon
- ⅛ teaspoon ground cloves
- 2 cups raisins
Instructions
- Preheat oven to 325℉. If desired, line baking sheets with parchment paper or silicone mats.
- Beat the softened butter, sugar, and brown sugar with an electric mixer until light and fluffy. Add the egg, egg yolk, and vanilla and mix until combined.
- In a separate bowl, combine the dry ingredients (except the raisins). Add to the butter/sugar/egg mixture and mix until combined. Add the raisins and mix until just combined.
- For jumbo cookies, use a ¼ cup cookie scoop. Or a standard cookie scoop for standard size cookies. Drop the dough by the scoopful onto the prepared baking sheets. Bake in the preheated oven for 12-15 minutes (jumbo) or more like 8-10 for smaller cookies. Or until they begin to turn light brown around the edges but still appear soft in the centers.
- Remove from the oven and cool for 5 minutes and then transfer to a wire cooling rack and cool completely. Makes about 16 giant cookies or about 32 standard.
Notes
- Store finished cookies in an airtight container at room temperature and enjoy within 3-4 days for best results.
- You can also freeze finished cookies on a cookie sheet then transfer to a freezer-safe container and freeze up to 2 months.
Questions & Reviews
I once told the counselor I was seeing that I was sad that my daughter’s memories won’t be like my memories — I am the youngest of four, and she is an only child; I was raised by two great parents, and she is being raised by a single mom. And my counselor simply said, “You’re right. Her memories won’t be like yours. Her little path is different from your path because this is HER life and HER journey. It’s not going to be quite like anyone else’s. But that doesn’t mean it won’t be good. It can still be very, very good. Because ‘different’ is not the same as ‘worse.'” I know our situations are different, but maybe that will help you feel better about your kids growing up farther away from family than you did…because it’s true: different doesn’t mean worse.
You are very wise! Thank you so much for sharing!
My 4 year old wants to make cookies today so we may have to try these. I only have old fashioned oats. Will they work?
They *should* be okay! 🙂
Nothing better than a big cookie like this! YUM!
Not a huge oatmeal raisin fan, but your oatmeal choco chip cookies?? Ooooh yea. I clicked over and read your post for the PMS cookies, and about died! Your funny, I and I totally relate right now. I guess I’m not crazy…my baby is 1…I need chocolate….
1/8 tsp of ground cloves – such a tiny amount – would you know If I skipped it or should I go buy some (I have everything else)
It is little–it’s such an overwhelming flavor that a little goes a long way. But you can leave it out, too–I actually left it out the last time I made these because I couldn’t find my cloves.
I’m not a fan of cloves, so I always leave it out &/or substitute allspice. Pretty sure it’s a matter of your personal preference. 🙂 (I say, make them with what you have! 😉 )
Looks delish! I don’t know the science behind it, but there’s something magical about adding just an extra egg yolk!
Oops! I was wrong. It’s a really old recipe from Mary engelbreit. I will have to see if I can find it 🙂
I just have to say that I too have experienced the one time magical success with that recipe on the back of the Quaker oatmeal box, and the subsequent disappointment when I could not duplicate it. It was so funny to read your frustrations with oatmeal raisin cookie recipes because I could totally relate. I can’t wait to try your recipe here because I am convinced I will be unfulfilled in life until I have solved the problem of the inconsistent oatmeal cookie phenomenon.
I can’t remember where it’s from….I think a Susan branch cookbook?? But she soaks her raisins in vanilla for awhile!!! No joke! You will have to look it up and try it sometime. Amazing!!!
Oh my goodness, these turned out beautifully! Only different thing I did was to use pumpkin butter instead of regular butter (Sorry!!! 🙁 ). I didn’t have regular butter in my fridge. But it was still amazing!!!!