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Oatmeal Cookies deserve a "Best-Ever" recipe!

Gemma’s Best-Ever Oatmeal Cookies

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The chewiest, tastiest, and easiest oatmeal cookies ever!


Hi Bold Bakers!

No cookie you can buy at the store compares to the flavor and chewy texture of a warm homemade Oatmeal cookie. The recipe for my Best-Ever Oatmeal Cookies makes the tastiest oatmeal cookies, featuring toasty rolled oats, chewy plump raisins, and a sweet cinnamon-y center.

Made in one bowl by hand and baked in only 10 minutes, these cookies aren’t just my Best-Ever Oatmeal Cookies because of the flavor, but also because of the ease. I don’t know of a better, or more satisfying, cookie!

What are the ingredients for oatmeal cookies?

I don’t know about you, but oats are a staple in my cupboard.

These oatmeal cookies have loads of rolled oat, sweet raisins, and the rest are the usual suspects. To make these cookies I combine flour and cinnamon, which give the cookie a lovely hint of warmth and spice. Then, I cream together butter, brown sugar, and white sugar. I add the flour and cinnamon mixture to the fluffy butter and sugar then fold in the oats and raisins.

This one-bowl-wonder perfectly balances flavor and texture, which is really what makes it the Best-Ever Oatmeal Cookies. The oats and raisins are crunchy and chewy while the brown and white sugar add depth of flavor. All of these components create irresistibly chewy oatmeal raisin cookies.

Are oatmeal cookies good for you?

These cookies have an added bonus: My Best-Ever Oatmeal Cookies are packed with a cup and a half of oats and only 3/4 cup of flour.

Oats are one of my favorite ways of getting in some stick-to-your-ribs nutrition. Oats are full of healthy fiber and keep you fuller longer. Sweet raisins, instead of chocolate chips, mean no extra added sugar or fats. The combination of these two ingredients not only gives these chewy cookies their signature flavor, but bump these oatmeal raisin cookies into a healthier territory.

[ Healthy recipes can be fun, easy, and delicious! Try my Healthy Chocolate Banana Bread too! ]

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What makes a cookie chewy?

What gives these cookies their extra chew, besides the obvious rolled oats and raisins, is the combination of white and brown sugar.

When creamed with the butter the white sugar adds crunch to the outside of the cookie as it caramelizes super fast. The brown sugar has more moisture, and that molasses flavor, which when combined with white sugar creates the chewiest bite at the cookie’s center.

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4.28 from 258 votes
Oatmeal Cookies deserve a "Best-Ever" recipe!
Best-Ever Oatmeal Cookies Recipe
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 

Chewy, tasty, and healthier than a lot of other options, my Best-Ever Oatmeal Cookies will knock your socks off!

Course: Cookie
Cuisine: American
Servings: 16
Author: Gemma Stafford
Ingredients
  • 1/2 cup (4oz/115g) butter, room temperature
  • 1/2 cup (4z/115g) sugar
  • 1/2 cup (3oz/85g) brown sugar
  • 1 teaspoon vanilla
  • 1 egg*
  • 3/4 cup (3 3/4oz/105g) all-purpose flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 1/2 cups (4 1/12oz/128g) rolled oats
  • 2/3 cup (3 1/3oz/94g) raisins
Instructions
  1. Pre-heat your oven to 375oF (190oC). Then line to large cookie sheets with parchment paper and set aside. 

  2. In a medium bowl combine the dry ingredients, apart from the sugars. Set aside.

  3. In a large bowl cream together the butter, white and brown sugar. Once light and fluffy add the egg and the vanilla and whip until combined

  4. Add the dry ingredients into the wet and mix with a spatula until the flour has just absorbed, do not over mix.

  5. Lastly, fold in the oats and the raisins. 

  6. using a tablespoon measure scoop heaped tablespoons of the cookie dough onto your lined cookie sheet, leaving about 1 1/2 to 2 inches between the cookies.

  7. Bake for about 9-10 minutes or until the cookies are golden brown and slightly risen. Don't be tempted to bake for longer or you will loose the gooey center. 

  8. Allow the cookies to cool slightly before transferring on to a wire rack to cool fully. Enjoy!

  9. Store in an airtight container for up to 3 days at room temperature. 

Watch the Recipe Video!

Recipe Notes

This dough also freezes really well for up to 3 months. Scoop it and freeze in balls so you can just take them out, defrost, and bake! 🙂

*Don't eat eggs? Use my egg substitute chart for cookies!

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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

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273 Comments

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  1. KathyM on February 15, 2019 at 10:46 am

    These truly are the best raisin oatmeal cookies I’ve made! Thank you Gemma! The only thing I did differently was to melt the butter. I made a double batch for freezing. I baked a dozen and put the rest onto parchment sheets to store in the freezer already formed so I can bake just a few at a time when the crave hits.

    Now, the true test will be oatmeal chocolate chip, my all-time fave cookie! Will use the same recipe, without the cinnamon and replacing raisins with chocolate chips. Yummy!

    • Gemma Stafford on February 15, 2019 at 5:45 pm

      Let me know how your oatmeal chocolate chip cookie goes!

  2. luthufiya on February 13, 2019 at 1:17 pm

    Hi Gemma,
    I have tried oatmeal cookies, it turned out well. But I use IFB’s microwave cum convection oven. Even though if I keep 150C for 9 mins, cookies are turning to dark brown color. Suggest, whether should I still reduce the temperature and try.

    • Gemma Stafford on February 13, 2019 at 5:50 pm

      Hi! I have not much experience cooking in a microwave convection oven. But it seems that despite the lower temperature, the cookie did burn. You may want to try and reduce the cooking time by half. Then if the cookies still seem unbaked, add 30seconds to a minute until done. Let me know how you go about

  3. Emma Reed on February 12, 2019 at 10:28 am

    Amazing recipe Gemma! These are my family’s new fave! Thanks so much!

    • Gemma Stafford on February 12, 2019 at 5:06 pm

      I’m delighted to hear that, these are some of my favorites too!

  4. Michaela Whynot on February 9, 2019 at 2:46 pm

    Very delicious cookies!! Substituted the raisons for cranberries and turned out great. Will be making again for sure.
    Thanks so much for the recipe!

    • Gemma Stafford on February 10, 2019 at 2:13 am

      Hi Michaela,
      Thank you for this kind review. I love cranberries in cookies too!
      Gemma 🙂

  5. Sandra Maldonado on February 3, 2019 at 9:53 am

    So glad I came across your site. I tried both the crazy muffins and the best ever oatmeal cookies this morning and I am delighted. I made the double chocolate, blueberry nut, carrot cake, banana nut and I even tried an orange muffin. Awesome flavors and textures. Thank you for sharing your fantastic recipes with us.

    • Gemma Stafford on February 3, 2019 at 10:23 am

      Awesome! Happy to know they worked for you. I would love if you could share your results with other Bold Bakers right here on the website.

  6. Rachelle on January 30, 2019 at 6:59 am

    I don’t ever comment on recipes but , I took Bob’s old mill Muesli mix ( i have used all of them) instead of oatmeal and raisins(because I didn’t have raisins but the muesli has dates, raisins or cranberries along with other chewy goodies and make this recipe all the time and it is the most awesome cookies ever! The are gone so fast, I will never make another cookie recipe ever. They are crispy and chewy goodness.
    Thank you Gemma

    • Gemma Stafford on January 30, 2019 at 1:47 pm

      YAY i am delighted to hear that, those are great additions!

  7. Heather Mowery on January 25, 2019 at 5:02 pm

    I don’t normally comment on many recipes, but for this one I had to. These are literally the BEST oatmeal cookies I have ever had. Because my husband hates raisins, I left them out, and I added just a pinch of nutmeg. Thank you for this recipe, it will be the only one I ever need from now on 🙂

    • Gemma Stafford on January 25, 2019 at 5:53 pm

      Thanks a million for the compliment! You’re husband is lucky to have a sweet wife like you 😉

  8. Liz Ameixa on January 25, 2019 at 1:32 pm

    Just made this using half a cup of sugar in total….i took half a cup ..filled it mostly brown sugar..topped it ip,with white sugarin order both sugars in there………and it came out awesome!! Great recipe!

    • Gemma Stafford on January 25, 2019 at 5:52 pm

      Well done! I’m delighted it worked well for you!

  9. Chelsea on January 23, 2019 at 4:52 pm

    These came out amazing!!! Will be my only recipe for oatmeal cookies from here on. Thank you!!

    • Gemma Stafford on January 23, 2019 at 8:39 pm

      YAY I’m delighted to hear that!

  10. Moya on January 19, 2019 at 9:45 am

    My son and I just tried this recipe. We both enjoyed it alot. Officially our favourite cookies. I’m big on texture but this cookie is crispy and soft. Unbelievable. Great recipe. Thank you.

  11. Inge on January 17, 2019 at 10:55 am

    They are delicious and amazing… but is there a version with less sugar but still the same crunchy and chewy texture?

    • Gemma Stafford on January 18, 2019 at 8:55 pm

      Hi there, not at the moment but you can replace the sugar with coconut sugar 😉

      • Inge on January 21, 2019 at 8:16 am

        Well… it still stays sugar…

        What is the minimum amount of sugar needed to keep chewy and crunchy?

        • Gemma Stafford on January 22, 2019 at 5:19 am

          Hi Inge,
          I generally give the amount needed for optimal results. If you need to reduce it you will need to experiment a bit. Reduce it and bake, see what will hold it together for you. I have not done this with this recipe.
          I hope this is of help,
          Gemma 🙂

    • Liz Ameixa on January 25, 2019 at 1:35 pm

      Hi..I just made these using only half a cup of mixed white sugar a brown sugar to total half a cup…and they came out really good. Liz

  12. Chetna on January 17, 2019 at 6:12 am

    Hi dear….i love a) ur recipes
    Only want to knw ..can i substitute sugar witb honey..thanks

    • Gemma Stafford on January 18, 2019 at 9:05 pm

      In this recipe i would not suggest that, but you could replace the sugar with coconut sugar.

  13. gina on January 15, 2019 at 7:24 pm

    can I use quick cooking oats?

    • Gemma Stafford on January 16, 2019 at 4:25 am

      Hi Gina,
      Yes, I think they will work well in this recipe. Quick cook oats are a touch more processed than rolled oats, which are more processed than steel cut oats! They lose a little in the processing, but they are still good!
      Gemma 🙂

  14. Erma on January 10, 2019 at 12:15 am

    Can I freeze the dough

    • Gemma Stafford on January 11, 2019 at 10:15 am

      Yes, this is a great one to keep in the freezer! Enjoy!

  15. Sylvia on January 3, 2019 at 9:18 am

    Hi Gemma,

    Happy New Year to you!
    So, I have just baked these cookies and they are fantastic! I made 24 of them. I didn’t use any raisins though, just cranberries. SO GOOD!
    However, I do find that they are way too sweet…so next time I make them, I’ll cut the sugar down by half.
    I don’t eat a lot of sugar, that’s why 😉
    Having said that, thanks for the recipe!

    • Gemma Stafford on January 3, 2019 at 4:38 pm

      I’m delighted to hear that, enjoy!

  16. Joanna on January 2, 2019 at 12:23 pm

    Hi jemma !

    Thank you for the recipe. Is it possible to use ground oats because i m making this for my baby.

    • Gemma Stafford on January 2, 2019 at 12:48 pm

      Hi there, yes that would would very well. Enjoy!

  17. Jackie Holden on December 29, 2018 at 8:48 pm

    Followed recipe but added a small handful of dark chocolate chips and they were awesome! These will become a favorite! Thanks!

    • Gemma Stafford on December 30, 2018 at 10:51 pm

      YUM i am delighted to hear that!

  18. Martha Kreider on December 29, 2018 at 8:43 am

    Can I use Instant Oats?

    • Gemma Stafford on December 30, 2018 at 10:54 pm

      Rolled oats will have much more texture, i dont usually suggest instant.

  19. Marybutts on December 28, 2018 at 1:34 pm

    Hello Gemma,
    Where can I find the nutritional information for these cookies?

    Thanks a bunch,
    Mary

    • Gemma Stafford on December 30, 2018 at 9:03 pm

      I’ll have to get back to you on that, keep you posted!

  20. Urvi on December 26, 2018 at 12:35 am

    Hi Gemma
    Thank u so much for this recepie
    It turned out just awesome

    • Gemma Stafford on December 26, 2018 at 6:57 am

      I’m thrilled to hear it was a success!!!

      Thanks for trying it out 🙂
      Gemma.

  21. KMD on December 25, 2018 at 7:03 am

    Best OATMEAL COOKIE recipe ever! I split the dough for half raisin and the other half chocolate chip.

    • Gemma Stafford on December 26, 2018 at 7:07 am

      I’m thrilled to hear it was a success!!!

      Thanks for trying it out 🙂
      Gemma.

  22. Sara Fuji on December 18, 2018 at 7:35 am

    Hello Gemma!

    I baked cookies for the very first time- followed your recipe exactly and it was absolutely delicious! Btw is there any nutrition facts available for this recipe? About how many calories are in one of these cookies?

    Thank you!

    • Gemma Stafford on December 18, 2018 at 5:46 pm

      I am delighted to hear that! We don’t currently have them posted, ill have to work on that and get back to you. In the meantime, enjoy!

  23. Komal on December 16, 2018 at 8:37 pm

    Lovee your recipe 😍😍
    Just wanted to know if I can replace butter with vegetable shortening or use both in equal ratio.
    Or if there’s any other alternative for the same.
    Thanku so much 🙂🙂

    • Gemma Stafford on December 17, 2018 at 3:55 am

      Hi Komal,
      Yes! you can do that for this recipe. Use a block of shortening, not the tub style, which is too soft for baking.
      Thank you for being in touch,
      Gemma 🙂

  24. Barbara on December 15, 2018 at 9:13 pm

    Hi! I was reading through the comments and some reviewers mentioned these cookies were too sweet, and you had advised one reviewer to reduce the sugar to 1/2 cup. However that is already listed on your recipe. Has it been modified?
    Thanks!

    • Gemma Stafford on December 16, 2018 at 6:49 pm

      Hi Barbara,

      The recipe hasn’t been modified. It has always be the same. I suggest try them as is. They are really good.

      Best,
      Gemma.

  25. Nacie on December 15, 2018 at 5:20 pm

    Gemma, these are delicious! A friend is having a cookie exchange party tomorrow and I’m pretty certain these bad boys will be the star of the show.

    • Gemma Stafford on December 16, 2018 at 7:07 am

      Hi Nacie,
      What a lovely idea! Thank you for your kind words, I hope your friends love this recipe,
      Gemma 🙂

  26. Susan on December 14, 2018 at 6:26 am

    Hi Gemma

    Tried the receipe and the cookies turned out great except they were too sweet for me. Can I halved both white and brown sugar? Also can I work with dark brown sugar which is what I have? Love your receipes. Thank you!

    • Gemma Stafford on December 15, 2018 at 2:36 am

      Hi Susan,
      Dark brown sugar is a lovely thing, full of molasses, delightful for gingerbread, or ginger cookies. If you use it with white sugar you can use it 1/3 brown to 2/3 white, that will balance it out. You can reduce the sugars too, the result will be a little different, but do try it!
      You can use entirely dark brown sugar (Muscavado) in any cookie, but the result will be a totally different cookie.
      why don’t you try it! you can make a sample recipe, then you can tell us all about it. I think it will not be a fail.
      Gemma 🙂
      Gemma 🙂

  27. Reshmi Mitra on December 12, 2018 at 10:25 pm

    PLEASE make crazy macaron dough or an easy way to make macarons with variants.

    • Gemma Stafford on December 13, 2018 at 3:45 am

      Hi Reshmi,
      When I come up with an easy, fail proof macaron, I will truly be a genius!
      This is my best effort so far (https://www.biggerbolderbaking.com/?s=Macaron) there are two in this list. This really is a matter of trial and error, practice makes perfect. Read a few different recipes and techniques, this wil lhelp you to understand the process.
      Thank you for being in touch,
      Gemma 🙂

  28. Dee on December 12, 2018 at 3:59 pm

    Can this be doubled?

    • Gemma Stafford on December 12, 2018 at 4:20 pm

      Yes it can 😀

  29. Divya on December 11, 2018 at 7:47 am

    Hi Gemma,

    All your recipes are very interesting. This is my first time, I would like to try baking cookies but i do not have oven, is it possible to do it with normal stove.

    • Gemma Stafford on December 11, 2018 at 10:39 am

      Hi there, i dont know about that, i imagine they will cook but i dont think they will crisp up on all sides. Let me know how you go!

  30. Parvathi on December 10, 2018 at 11:53 pm

    Hey Gemma,

    Can I make these in microwave? How much baking time is needed?

    • Gemma Stafford on December 11, 2018 at 10:44 am

      I’ve never tried making these in the microwave so you’ll have to give it a try and let me know. Perhaps 3-5 minutes. Enjoy and do let me know how they come out!

  31. Shirlynn on December 10, 2018 at 11:35 am

    Aloha Gemma,
    You said that we can use a wisk to mix the ingredients together. I have weak hands so can a hand mixer work to mix the ingredients?
    Lani H.

    • Gemma Stafford on December 11, 2018 at 10:50 am

      Hi there, great question! Yes, you can totally use a hand mixer 😀 Enjoy and happy holidays!

  32. Daya on December 9, 2018 at 11:07 pm

    Hi Gemma,

    All your recipes are awesome. Do you have cookies recipe without eggs in it or can be substitute eggs in cookies. Thanks in advance.

    Regards
    Daya

    • Gemma Stafford on December 10, 2018 at 3:55 am

      Hi there,
      Cookies are many and varied, and different ones will take a different substitute for the egg. As a general rule, flax egg, or condensed milk is good. When you use condensed milk reduce the sugars by at least the measure of the condensed milk, as it may be over sweet. (https://www.biggerbolderbaking.com/egg-substitutes-for-baking/) ehh substitute chart here for you,
      Gemma 🙂

  33. Christine Cudmore on December 9, 2018 at 8:42 pm

    Hi Gemma, I am thinking of making this cookie as one of my Christmas cookies. My family and I are not crazy about raisins. Would walnuts be good? If so, how much do I use? I absolutely love all your recipes. Thanks so much.

    • Gemma Stafford on December 10, 2018 at 4:16 am

      Hi Christine,
      That is great! Yes, walnuts, chopped will be great. Dried cranberries too, white chocolate, macademia nuts etc. Lots of options for you with this cookie. Other bold bakers have tried these!
      Happy Christmas to you and your family,
      Gemma 🙂

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