Oatmeal cookies are a classic treat that feels both cozy and satisfying. Made with rolled oats that add a nice chewy texture, these cookies often have a hint of cinnamon and a touch of sweetness from brown sugar or honey. They’re simple but pack a lot of comforting flavors in every bite.
I love making oatmeal cookies because they’re easy to whip up and always bring a warm, homey vibe to the kitchen. Sometimes I add raisins or chocolate chips for a little extra fun, but even the plain ones are fantastic on their own. One of my favorite things about them is how they taste even better the next day, when the oats have had time to soak up all the flavors.
These cookies are perfect with a glass of cold milk or a cup of hot tea, especially on a quiet afternoon. Whether you’re packing them for a lunchbox or sharing them with friends over coffee, oatmeal cookies always bring a bit of comfort and happiness. I find they’re just the right balance of sweet and hearty for any time of day.
Key Ingredients & Substitutions
Butter: Softened butter helps create a tender cookie. You can substitute with coconut oil for a dairy-free option, but the texture may be slightly different—still tasty!
Brown Sugar: Adds moisture and a rich flavor. If you don’t have brown sugar, mix white sugar with a little molasses as a quick fix.
Rolled Oats: Old-fashioned oats give that perfect chewy texture. Avoid instant oats here, as they will make cookies too soft and less chewy.
Raisins: These bring natural sweetness and chewiness. I like swapping them with dried cranberries or chopped dates for variety.
Nuts: Almonds or walnuts add crunch and a nice nutty flavor. Feel free to leave them out or use pecans or pistachios instead.
How Do You Get Chewy Yet Soft Oatmeal Cookies?
The key to chewy and soft oatmeal cookies lies in how you handle the dough and baking time:
- Cream Butter & Sugars Well: This traps air and helps a tender crumb.
- Don’t Overmix: Once you add dry ingredients, mix just until combined to avoid tough cookies.
- Bake Until Edges Are Set: The centers may look soft, but they’ll firm up as they cool—avoid overbaking!
- Cool on Baking Sheet: Let them rest for 5 minutes before moving to a rack; this helps them hold shape without breaking.
Equipment You’ll Need
- Mixing bowls – a large one for creaming butter and sugars, plus a smaller one for dry ingredients helps keep things organized.
- Electric mixer or wooden spoon – an electric mixer makes creaming easier, but a sturdy wooden spoon works fine too.
- Baking sheets – flat and sturdy pans help cookies bake evenly and keep their shape.
- Parchment paper or silicone baking mats – stop cookies from sticking and make cleanup a breeze.
- Spoon or cookie scoop – for evenly sized cookies that bake uniformly.
- Wire cooling rack – lets cookies cool quickly without getting soggy underneath.
Flavor Variations & Add-Ins
- Swap raisins for chocolate chips for a sweeter, melty twist—great if you love classic chocolate chip cookies with an oat texture.
- Add shredded coconut for a tropical note and extra chewiness that pairs well with nuts.
- Mix in chopped dried apricots or cherries for a little tang and bright flavor contrast.
- Try adding a teaspoon of ground ginger or nutmeg to the cinnamon for more warm spice depth.
How to Make Oatmeal Cookies with Raisins and Nuts
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 cups old-fashioned rolled oats
- 1 cup raisins (can substitute dried cranberries)
- 1/2 cup chopped nuts (almonds or walnuts recommended)
Time Needed to Prepare:
This recipe takes around 15 minutes of preparation time and about 10-12 minutes baking time per batch. Plus, give the cookies about 5 minutes to cool on the baking sheet before moving them. All together, you’ll have fresh, delicious oatmeal cookies ready in about 30 minutes.
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheets:
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper to prevent sticking and make clean-up easy.
2. Cream Butter and Sugars:
In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until the mixture is light and fluffy. This creates a creamy base for your cookies.
3. Add Eggs and Vanilla:
Beat in the eggs one at a time, making sure each is fully mixed in before adding the next. Then stir in the vanilla extract for that lovely sweet aroma.
4. Mix Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. This ensures all your dry ingredients are evenly distributed.
5. Combine Wet and Dry Ingredients:
Gradually add your dry ingredients to the wet mixture, mixing just until everything is combined. Be careful not to overmix to keep your cookies tender.
6. Add Oats, Raisins, and Nuts:
Fold in the rolled oats, raisins (or dried cranberries), and chopped nuts so they’re evenly spread throughout the dough.
7. Shape and Bake:
Drop heaping tablespoonfuls of dough onto your prepared baking sheets, spacing them about 2 inches apart. Bake in your preheated oven for 10-12 minutes, or until the cookie edges turn golden brown but the centers still look soft.
8. Cool Your Cookies:
Let your cookies cool on the baking sheet for 5 minutes — this helps them firm up without breaking — then transfer them to a wire rack to cool completely.
9. Enjoy:
Serve your warm, chewy oatmeal cookies with a glass of milk or your favorite hot drink. Perfect for sharing or enjoying any time of day!
Can I Use Quick Oats Instead of Rolled Oats?
While you can substitute quick oats, the texture will be less chewy and more cake-like. For that classic chewy oatmeal cookie, stick with old-fashioned rolled oats.
How Should I Store Leftover Oatmeal Cookies?
Store them in an airtight container at room temperature for up to 5 days. To keep them soft, add a slice of bread to the container—it helps retain moisture.
Can I Freeze the Cookie Dough?
Absolutely! Scoop the dough onto a tray, freeze until solid, then transfer to a freezer bag. Bake frozen dough balls directly from the freezer, adding an extra minute or two to the baking time.
What Can I Substitute for Raisins?
You can swap raisins with dried cranberries, chopped dates, or even chocolate chips for a different flavor profile. Just keep the quantity the same for best results.
