Dessert

Crunchy Oatmeal Raisin Cookies Recipe

ByJulian Dempsey December 25, 2025December 25, 2025

Introduction

Crunchy oatmeal raisin cookies are a timeless treat that combines the wholesome goodness of oats with sweet, chewy raisins. These cookies offer a perfect balance of texture and flavor, making them an ideal snack or dessert for any occasion.

The image shows a black wire cooling rack filled with two layers of round oatmeal raisin cookies that are golden brown with dark raisin spots and rough oat textures, arranged in scattered rows. Around the rack, on a white marbled surface, there are more cookies casually placed with some oatmeal flakes scattered around. On the top left corner, a small white ceramic bowl holds dark raisins with two cinnamon sticks resting on top, placed on torn pages of a book. There is a gray and white striped cloth draped on the bottom right side of the scene. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

9 tbsp unsalted butter
7 tbsp brown sugar
1 egg yolk
1/2 tsp vanilla extract
1 cup cake flour
1/2 tsp ground cinnamon
1/4 tsp baking powder
1/4 tsp salt
1 cup quick cooking/instant oats
1/2 cup raisins

Instructions

Step 1: Preheat your oven to 320°F (160°C) and line baking sheets with parchment paper or silicone baking mats.
Step 2: Using a hand mixer or stand mixer fitted with a paddle attachment, cream together the butter and brown sugar on high speed until the mixture is pale and fluffy.
Step 3: Add the egg yolk and vanilla extract, then beat until well combined.
Step 4: Sift in the cake flour, ground cinnamon, baking powder, and salt. Beat on low speed just until combined, being careful not to overmix.
Step 5: Fold in the oats and raisins using a spatula until evenly distributed.
Step 6: Scoop out 1 tablespoon of dough and roll it into balls. Place the dough balls onto the prepared baking sheets, leaving about 2 1/2 inches (6.5 cm) of space between each.
Step 7: Flatten each dough ball gently with a fork, making sure there is still at least 1 inch (2.5 cm) of space between cookies to allow for spreading.
Step 8: Bake the cookies for 25–30 minutes until golden and crunchy. Remove from the oven.
Step 9: Transfer the cookies immediately to a cooling rack and allow them to cool completely before storing.

Tips & Variations

For extra chewiness, soak the raisins in warm water or orange juice for 10 minutes before adding them to the dough.
Swap raisins for dried cranberries or chopped nuts for a different flavor and texture.
If you prefer softer cookies, reduce the baking time by a few minutes and monitor closely.

Storage

Store the cooled cookies in an airtight container at room temperature for up to one week. To keep them fresh longer, you can freeze the cookies for up to three months. Reheat gently in a low oven or microwave for a few seconds to restore crunchiness.

How to Serve

The image shows a black wire cooling rack filled with round oatmeal cookies that have a golden-brown color and visible dark raisins scattered throughout. Some cookies sit on the white marbled surface around the rack. To the top left, there is a white bowl filled with dark raisins and two cinnamon sticks resting inside. Beneath the bowl, there are some old book pages partially visible. A gray and white striped cloth is draped at the bottom right corner of the scene, adding a cozy touch. A few oatmeal flakes are sprinkled around the cookies and on the surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular all-purpose flour instead of cake flour?

Yes, you can use all-purpose flour, but the cookies may be slightly denser. Cake flour gives a lighter texture, but the difference is subtle.

How do I prevent my oatmeal raisin cookies from spreading too much?

Make sure to chill the dough briefly before baking and leave enough space between each cookie on the baking sheet. Also, avoid overmixing the dough, which can cause excess spread.