Oatmeal raisin cookies are a staple all year round. These chewy and soft goodies have sweet raisins and chopped walnuts speckled throughout an oatmeal cookie base.

Why this recipe works

Oatmeal raisin cookies go all the way back to 1896 where Fannie Merrit Farmer first introduced her recipe, and since then these cookies have skyrocketed in popularity. I’m sure you’ve heard of them, much like their cousin recipe oatmeal cookies. Though a few ingredients have been tweaked and the recipe has been adapted many, many times since then, these cookies remain a classic – no matter which way you make them!

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

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Ingredient Info and Substitution Suggestions

DOUGH – We are using quick rolled outs, but you can swap them out with old fashioned rolled oats if that’s what you have on hand. I would not recommend using instant oats for this recipe. To measure flour properly, scoop the flour into the measuring cups with a spoon. Level it with the flat end of a butter knife. Do not pack the flour into the measuring cup. Too much flour = dry cookies. Use softened unsalted butter, which means the butter should be at room temperature before using. You can swap the unsalted butter with salted butter by simply omitting the salt called for in the ingredients list below.

ADDITIONS – Chopped walnuts are totally optional here, but they add good texture, crunch, and even more flavor to these cookies. Feel free to omit them entirely if desired or swap them with chopped pecans or almonds. Many oatmeal raisin cookies include cinnamon in their recipes, if you’d like to do so, add about 1/2 tsp of ground cinnamon to the dry ingredients.

How to Make Oatmeal Raisin Cookies

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

Preheat the oven to 300F.
In a large bowl mix together the flour, oats, baking soda, and salt with a whisk. Set aside.
In the bowl of a stand mixer, use the whisk attachment to cream together the butter and sugars. Once fluffy add in the honey, extract, and eggs. Mix until well blended.
Add the dry ingredients to the stand mixer 1/2 at a time. Mix well.
Use a mixing spoon or rubber spatula to fold in the raisins and walnuts.
Using a 2 Tablespoon cookie scoop, drop balls of dough onto ungreased baking sheets about 2 inches apart. Bake for 22 minutes or until cookies are golden brown. Transfer to a wire rack for cooling using a spatula.

Frequently Asked Questions & Expert Tips

Can I freeze the dough?

Yes, you can absolutely freeze oatmeal raisin cookie dough. To do so, roll or scoop them into dough balls and place them on a baking sheet. Flash freeze the cookies on a baking sheet for 1-2 hours. Remove from freezer and transfer them into a large ziptop bag. Freeze for up to 3 months.

How do I store oatmeal raisin cookies?

Store the cooled cookies in an air-tight container at room temperature for up to 4 days.

Serving Suggestions

I like to make a double batch of oatmeal raisin cookie dough so I can freeze some dough balls for later use. These are the perfect cookie to add to a treat box for gift-giving around the holidays or for enjoying all year round whenever you’re craving one.

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