Time Required: 1-2 hours

Oatmeal Raisin Cookies

Soft, chewy, cozy oatmeal raisin cookies with a crisp bottom edge.

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This recipe produces cookies that are thick and chewy inside while the bottom edge is still crisp, and they're chock full of raisins and warm spices. Perfect for fall weather or for nights when you want to just eat a bunch of cookies but still feel like an adult.

You can also modify this recipe by using other dried fruits (like cranberries) or adding nuts.

Oatmeal Raisin Cookies


  • ¾ cup butter (1 ½ sticks)
  • 1 cup packed brown sugar
  • ½ cup sugar
  • 2 large eggs
  • 1 tsp vanilla
  • 1 ½ cups flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ¾ tsp salt
  • ¼ tsp cloves
  • 1 ½ cups old fashioned oats
  • 1 ½ cups quick cook steel cut oats
  • 1 ½ cups raisins


  1. Mix the flour, baking soda, cinnamon, nutmeg, salt, and cloves in a medium bowl.
  2. Cream the butter and sugars in a stand mixer with the paddle attachment until smooth and fluffy and no chunks of butter remain.
  3. Add the vanilla and beat in the eggs one at a time.
  4. Gradually add the flour mixture and beat on low to medium speed until evenly combined.
  5. Add in both types of oats and the raisins and mix on low speed until just combined.
  6. Place the dough in the fridge for 30-90 minutes (I recommend 60 minutes). Note: you can skip this step if you want a thinner, crisper cookie.
  7. Preheat the oven to 350°F.
  8. Scoop the dough into rounded tablespoon-sized balls and place them roughly 2 inches apart on a parchment-lined baking sheet. Slightly press each ball together and roll it in your hands a few times to form rough, slightly-packed balls.
  9. Bake for 12-20 minutes (depending on how long the dough was in the fridge) or until the bottom edge starts to turn light golden brown. Note: if you didn't refrigerate your dough, start checking the cookies for doneness closer to 10 minutes.
  10. Let cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.