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.
Another winning recipe Gemma! The texture is just perfect. Thanks so much, your recipes never fail me!
Hi Jill,
great! thank you for this lovely review, it is good to have you with us,
Gemma 😉
First time ever making cookies. made the, a little too large, i’ll know better next time. they taste awesom — so easy to make, and my wife the gourmet cook and baker i our house, was very pleased also. after 26 years of marriage, I’m now the kitchen guy and chef.
Haha!! Dan you made me laugh out loud!
I hope your ‘name’ does not reflect your status in the kitchen to date, and that a change will be on the cards now!
You know what they say ‘happy wife, happy life’ sounds like you are on the way!
Keep us posted on your progress 😉
Gemma 🙂
awesome
I have oatmeal but I can’t remember if it’s quick oats or old fashioned oats! How can I tell without buying more? Thank you.
Hi Martha,
If it is in the pack it should give you this information.
There are three types, Steel cut, Rolled and quick porridge oats. The quick oats are the most processed.
Here from Wikipedia is a good explanation: Oatmeal is made of hulled oat grains – groats – that have either been milled, steel-cut, or rolled. Ground oats are also called “white oats”. Steel-cut oats are known as “coarse oatmeal” or “Irish oatmeal” or “pinhead oats”. Rolled oats can be either thick or thin, and may be “old-fashioned”, or “quick”, or “instant.
Porridge oats are usually the thin/quick oat variety, but it depends on the brand, a difficult question to be definitive about! If it take 5 minutes to cook the porridge it is a traditional/rolled oat variety,
Gemma 🙂
Highly recommended recipe! Instructions were so easy to follow. Was delicious and the texture was even better than store bought Oatmeal raisin biscuits. I’ll definitely make this again.
Yea!
thank you Guhan for this lovely considered review, I appreciate it,
Gemma 🙂
Hello Ms. Gemma!
Can you give me tips if im going to bake 2 tray of cookies at the same time.
Looking forward to your answer thanks! 😊
Hi Nellea,
Really this is more about the oven you are using than the recipe. This type of recipe is easy to adjust, to increase or reduce, so make as much as you like.
In a convection/fan assisted oven the placement of the trays will not matter, the baking will be even.
In a traditional oven the top tray will bake first, you can swap the trays over if you like, or give the lower tray a few more minutes.
i hope this helps, happy baking,
Gemma 🙂
I have run out of all purpose flour and only have self raising flour. Can I substitute?
I’m thinking not.
I don’t recommend using self raising flour Nikki. It won’t give you the same results. You will end up with little risen cakes.
Best,
Gemma.
Hi
Wat kind of butter do you use?
Hi,
I use Kerry gold Irish butter. It’s the best :). I like salted.
Best,
Gemma.
Hi Gemma , I tried this recipe yesterday they were so delicious. Very easy to follow, looking forward to trying some more of your stuff.s
Hi Susan,
I’m delighted to hear that!!! Thanks for trying it.
Best,
Gemma.
Hi Gemma
First attempt at making these oaty cookies, not a total success, I found the dough stuck to my metal tablespoon measure, did you dampen yours prior to use? also, after 10 mins in oven, they were still very doughy, can you clarify if you cook with a fan or standard oven setting and do you place the sheet on/near top of oven? This may make all the difference.
I’ve not been put off though, going to persevere until I get it right!
Hi Sylvia,
Dip your measuring spoon in a little flour before scooping. If you are baking two trays at once then use a fan. Otherwise I bake one tray at a time without a fan.
In my oven the top wrack is best for baking. It might be the same for your oven.
I admire you preserving!
Gemma.
Hi gemma
Its my first time to bake oatmeal cookies yout video was so helpful
My first attempt the cookies was so thick and so sweet
I tried to adjust the measurement of butter and baking soda and also the sugar
My second attempt was good
Hi there,
I am happy you got there with this recipe, though I am not sure why you did not get a good result first time.
Thank you for being here with us,
Gemma 🙂
Will oat flour work instead of regular flour?
Hi Mary,
There is little enough wheat flour in this recipe, but I think if you need to change it out you may need a mix. If you are celiac, or need to avoid the gluten then perhaps a good quality all purpose gf flour will be good. If you choose to go with the oat flour alone then there may be an issue with moisture in the cookies. Try a sample recipe, that will be the best test.
Gemma 🙂
Hello Gemma, can I substitute the butter for margarine? I’m vegan and I really need a good oatmeal cookie recipe. Thanks!
Hi Maeve,
sure you can. Choose a hard margarine designed for baking, then you can use this for most of your recipes.
I hope you like this bake,
Gemma 🙂