Gemma’s Best-Ever Oatmeal Cookies
Save RecipeThe 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! ]
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.
Get Even More Cookie Recipes:
- Best-Ever Chocolate Chip Cookies
- 3-Ingredient Peanut Butter Cookies
- Crazy Cookie Dough (With Endless Flavors!)
And don’t forget to follow Bigger Bolder Baking on Facebook!
Chewy, tasty, and healthier than a lot of other options, my Best-Ever Oatmeal Cookies will knock your socks off!
- 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
Pre-heat your oven to 375oF (190oC). Then line to large cookie sheets with parchment paper and set aside.
In a medium bowl combine the dry ingredients, apart from the sugars. Set aside.
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
Add the dry ingredients into the wet and mix with a spatula until the flour has just absorbed, do not over mix.
Lastly, fold in the oats and the raisins.
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.
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.
Allow the cookies to cool slightly before transferring on to a wire rack to cool fully. Enjoy!
Store in an airtight container for up to 3 days at room temperature.
Watch the Recipe Video!
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!
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.
And don't miss my NEW Bold Baking recipes and tips. Sign up for my weekly email newsletter.
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!
Let me know how your oatmeal chocolate chip cookie goes!
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.
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
Amazing recipe Gemma! These are my family’s new fave! Thanks so much!
I’m delighted to hear that, these are some of my favorites too!
Very delicious cookies!! Substituted the raisons for cranberries and turned out great. Will be making again for sure.
Thanks so much for the recipe!
Hi Michaela,
Thank you for this kind review. I love cranberries in cookies too!
Gemma 🙂
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.
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.
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
YAY i am delighted to hear that, those are great additions!
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 🙂
Thanks a million for the compliment! You’re husband is lucky to have a sweet wife like you 😉
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!
Well done! I’m delighted it worked well for you!
These came out amazing!!! Will be my only recipe for oatmeal cookies from here on. Thank you!!
YAY I’m delighted to hear that!
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.
They are delicious and amazing… but is there a version with less sugar but still the same crunchy and chewy texture?
Hi there, not at the moment but you can replace the sugar with coconut sugar 😉
Well… it still stays sugar…
What is the minimum amount of sugar needed to keep chewy and crunchy?
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 🙂
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
Hi dear….i love a) ur recipes
Only want to knw ..can i substitute sugar witb honey..thanks
In this recipe i would not suggest that, but you could replace the sugar with coconut sugar.
can I use quick cooking oats?
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 🙂
Can I freeze the dough
Yes, this is a great one to keep in the freezer! Enjoy!
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!
I’m delighted to hear that, enjoy!
Hi jemma !
Thank you for the recipe. Is it possible to use ground oats because i m making this for my baby.
Hi there, yes that would would very well. Enjoy!
Followed recipe but added a small handful of dark chocolate chips and they were awesome! These will become a favorite! Thanks!
YUM i am delighted to hear that!
Can I use Instant Oats?
Rolled oats will have much more texture, i dont usually suggest instant.
Hello Gemma,
Where can I find the nutritional information for these cookies?
Thanks a bunch,
Mary
I’ll have to get back to you on that, keep you posted!
Hi Gemma
Thank u so much for this recepie
It turned out just awesome
I’m thrilled to hear it was a success!!!
Thanks for trying it out 🙂
Gemma.
Best OATMEAL COOKIE recipe ever! I split the dough for half raisin and the other half chocolate chip.
I’m thrilled to hear it was a success!!!
Thanks for trying it out 🙂
Gemma.
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!
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!
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 🙂🙂
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 🙂
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!
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.
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.
Hi Nacie,
What a lovely idea! Thank you for your kind words, I hope your friends love this recipe,
Gemma 🙂
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!
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 🙂
PLEASE make crazy macaron dough or an easy way to make macarons with variants.
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 🙂
Can this be doubled?
Yes it can 😀
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.
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!
Hey Gemma,
Can I make these in microwave? How much baking time is needed?
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!
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.
Hi there, great question! Yes, you can totally use a hand mixer 😀 Enjoy and happy holidays!
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
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 🙂
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.
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 🙂