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
- 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.
- Using a 1/4 cup ice cream scoop, drop the dough by the scoopful on to the prepared baking sheets.
- You should be able to get about 6 cookies per sheet. Bake 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
Equipment
- 1 ¼ cup ice cream scoop optional
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 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.
- Using a ¼ cup ice cream scoop, drop the dough by the scoopful onto the prepared baking sheets. You should be able to get about 6 cookies per sheet. Bake 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 (or you can make more cookies that are smaller; you may need to adjust the bake time slightly).
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
Thanks for being real!
These look beautiful and delicious. Totally my kind of breakfast. 🙂 Also, I’m so glad I’m not the only one who has random (and inconvenient) sobfests about living far away from family. It’s not the life I imagined, but it’s still good. Hang in there, and I will too!
I only use Trader Joe’s regular oatmeal. Will that do something to the recipe or does it have to be quick cooking?
I IMAGINE it will be okay–sometimes the quick cooking oats help with the moisture/texture issues, but it’s more of a precaution.
I soak my raisins for oatmeal cookies in dark rum…if I plan ahead, I soak them for two or three days in the rum! Yummy!
I too have a love relationship with Oatmeal Raisin cookies. I first got the recipe off of a 3M oatmeal box. I have hunted and hunted for the recipe and still cannot find it. I know it must be at Mom’s somewhere but I cannot find it there either. I actually add extra spices – cloves, nutmeg, maybe some apple pie spice and pecans. It was a favorite for breakfast and I thought just like you – oatmeal and raisins cannot be all bad!
These look yummy! I loooooove the giant oatmeal chocolate chip cookies – these should be delicious.
I just made your Oatmeal Chocolate Chip yesterday, which are my favorite! Can’t wait to try these. Thank you so much for sharing your recipes!
If I don’t have dark brown sugar could I just slip in some molasses?? And how much should I put if you think it’ll work?
I have a lot of these same issues. I had so much fun with cousins and things like that growing up. But due to family feuds (so annoying), people passing away or moving far away, and people not having kids (cousins for my children), their upbringing has been soooo different. So I am doing the best I can to make their childhoods special even though it is different than mine. I love Amelia’s quote so much: different doesn’t mean worse. They will fondly remember their childhood because Kate is their mom, that’s why! 🙂
I have had the same frustrations with the recipe on the oatmeal lid!!
Oatmeal raisin cookies are as much breakfast food as banana bread or muffins (read: cupcakes) are!
Behind my Grandma’s chocolate chip cookies, oatmeal raisins are my favorites!! I have given up trying to make good ones but I know an OBB recipe won’t fail me. I guess I can stop going to Subway to get my cookie fix!