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:
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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
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Pre-heat your oven to 375oF (190oC). Then line to large cookie sheets with parchment paper and set aside.
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In a medium bowl combine the dry ingredients, apart from the sugars. Set aside.
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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
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Add the dry ingredients into the wet and mix with a spatula until the flour has just absorbed, do not over mix.
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Lastly, fold in the oats and the raisins.
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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.
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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.
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Allow the cookies to cool slightly before transferring on to a wire rack to cool fully. Enjoy!
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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!
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I sifted quick cooking oats and used the oats on top of the sieve (stored away the remaining oat flour). Instead of raisins, I added chopped apricots!! 🙂 Loooooved the result.
Next I want to try with raisins or dried dates or dried figs!!! might need to leave out the cinnamon for the last two i think, but the cinnamon was great with apricots <3 and i dont even like apricots on their own, this is the first time i enjoyed them 🙂
Thank you, Gemma! I have never failed when using your recipes!!
Hi there,
Well done you, and a great way to get your flour. you can process the oats too to make your own flour, and bake away!
I love apricots, so I would love your invention, other Bold Bakers have used dried cranberries/dried blueberries and certainly dates and figs would be lovely too. Thank you for telling us about your experience with this recipe,
Gemma 🙂
Hi Gemma I made these fabulous cookies yesterday, and really are the best cookies I ever made. Thanks!!!
Thank you Monica, I am delighted this recipe worked well for you, thank you for letting us know,
Gemma 🙂
Hi Gemma,
These are the BEST oatmeal cookies I’ve ever had..and the first cookies I’ve ever made from scratch!! Tweaked it a little by using half raisins and half dried cranberries, then added some chopped nuts. To die for…thank you!!!
YEA!,
Lovely to have a novice Bold Baker having great results, and tweaking too! Well done you, that is the way to enjoy baking, make the recipes your own,
Gemma 🙂
Hi there to all, since I am truly keen of reading this weblog’s
post to be updated daily. It contains pleasant stuff.
Hi there,
Thank you, it is good to have you here. Now you need to bake!
gemma 🙂
Hi Gemma,
Because I am not a raisin fan I thought about with the addition of white chips for a combination oatmeal treat…would the recipe to bars instead of traditional cookies?
Hi there,
Yes, and I do not see why you could not make this as a tray bake. You can add what you have really, walnuts would be good, dried cranberries too, and chocolate chips. I hope you enjoy this recipe. If you bake as a tray bake cut it through when still warm for best results,
Gemma 🙂
Hi Gemma!
Can this recipe be doubled? If it can, will I be using 2 eggs and double the oats and raisans/chips?
Thanks!
Hi there,
Yes! The best suggestion I can give you is to write out the recipe as it is, then double every ingredient, that is the safe way to do this.
When you double a recipe you sometimes need to pay attention to the liquid amounts, but I think you will be safe with this one,
Gemma 🙂
After I preheat my oven to 190oC will I change the temperature after I preheat like after preheating should I make the temperature 180oC to bake or the temperature will stay the same which is 190 and how long should I preheat the oven ?
Hi there,
No! When you preheat to 190c that wil lbe the temperature you bake at. it is a hot oven, which works well for this recipe.
I hope you enjoy this cookie,
Gemma 🙂
These my husband says are the Best Oatmeal cookies ever. I totally agree..Cant wait to try more of your Recipes..We both just found out our great grandparents his and mine were born in Ireland. Which explains alot of whom and Why I do and like the things, I do. I was always drawn to Ireland. Now I know why..
Finding your Recipes and cooking shows. Is just the “icing on the cake”.(Excuse the Pun)..;)
Hi there,
You see that is it! we are all one people, never too far removed from our roots!
The Irish were dispersed all over the world, particularly during the famine years of the mid 1800’s. such a terrible time in Irish history, but many found a soft place to land in the UK and in the US, not easy, but better! We are a resilient race!
Now you have to visit, you will love it, put it on the bucket list.
Thank you so much for your kind words, I am happy to have you with us,
Gemma 🙂
I don’t know if this posted earlier today, but, Gemma can I use a sugar substitute? How do you substitute for brown sugar? I can follow your chart (would be for a Stevia type of substitute, but don’t know what to do for the brown sugar
Thanks,
Susan
Hi Susan,
Agave or maple syrup, coconut sugar too all have a brown sugar feel, but these are high in fructose.
The new age sugar substitutes are very low on the glycemic index, and will have little or no calories.
We like this one (https://amzn.to/2vj4Uih) which is also golden in color. There are other versions of this too, which can be a mix of stevia, and erythritol, and these are also very effective. Do a little research, all wil lbe well,
Gemma 🙂
Hi Gemma: I am testing a sugar substitute for a friend of mine. It dos not measure the same as sugar. It is sweeter than Stevia. How would I convert the white sugar to the substitute and for the brown sugar. Would I need molasses and applesauce? There are other recipes I am looking at, but, they have sugar and a sugar substitute. Seems counter intuitive for a sugar free recipe. Do you have any suggestions? I would love to try this recipe.
Hi, I like this sugar sub https://www.lakanto.com/pages/aboutlakanto. I also just posted this sugar-free vegan cookie recipe https://www.biggerbolderbaking.com/vegan-chocolate-chip-cookies-recipe/ Enjoy 🙂
I made these for a family gathering and they were enjoyed by everyone. I had been looking for how to use rolled outs for ages having some in cupboards from crumble making so this was perfect. I accidently didnt cream the sugar and butter together as I added the sugar as a ‘dry’ ingredient before reading step 2 but managed to combine it well enough after. I subbed the raised for chocolate and would make again (correctly this time!)
Hi Louise,
I have edited the recipe to say that the sugar should not be added with the dry ingredients, mea culpa, that was my fault, and it was pointed out to me.
I am happy you resolved the issue for you.
Oats are a great addition to crumble, to brown soda bread, banana bread too. Use this healthy ingredient as widely as possible!
Thank you for this kind review of this recipe,
Gemma 🙂
For some reason it won’t let me reply to my other comment, but I tried creaming the butter into the dry and failed. Just a dumb rookie mistake! I re-tried the whole recipe again today, though. They are very delicious. My husband loves them. 🙂
Hi Carolyn,
I need to resolve the issue with follow up comments, the tech guy (Kevin) is on it!
However, I am happy that you persevered with the recipe, and got a good result too.
Whst really impresses me about you Bold Bakers is how much you want your family to enjoy the results of your efforts, good job!
Gemma 🙂
Hello, I’d recommend changing the steps to put the creaming of butter and sugar before the dry ingredients step. I read each line one at a time and added all the dry ingredients to a bowl–including the sugar. And then read the next step. I wasted a ton of ingredients because I went one at a time. 🙁
Hi Carolyn,
I am sorry, though you can recover from this, just adapt the recipe by softening the butter and adding it to the dry ingredients. I take your point, and I will edit this recipe right now, thank you for pointing it out.
Gemma 🙂
I might have been a bit naughty and put chocolate chips instead of raisins. Yum!
Haha! Yes, really naughty, but very nice!
Gemma 🙂
I’m on diet but couldn’t resist some after baking. The first try and I nailed it. I didn’t have raisin, I used chocolate chips. Thanks Gemma. You’re new bff.
Hi there,
All sorts of additions going into these cookies, and chocolate chips seem to be a great choice. I think cranberries would be divine too, for a sharp flavor.
Well done, thank you for letting us know,
Gemma 🙂
Oh my goodness! These were delicious and easiest oatmeal cookies I’ve ever made. I’m not good at baking and seldom bake anything since my wife passed away, but these are going to be on my table plenty. Thank you!
Hi Bob,
Thank you! and I am delighted that you have found your way back to the kitchen. Itr is a fun activity too, and then you have the reward! Well done you,
Gemma 🙂
Hi Gemma.
Sorry it is out of topic but, can I get a cinnamon or ginger cookie recipe.
Hi there,
Not off topic at all!
You can easily add spice to any cookie recipe really. My mum used to make a similar oatmeal cookie, to which she added ginger powder to change it from time to time. I have a ginger cookie here (https://www.biggerbolderbaking.com/homemade-gingerbread-men/) a bit Christmasy, but you can make it in any shape you like.
Cinnamon again can easily be added to a plain cookie, so go for it!
Gemma 🙂
If I wanted to make 8 cookies of this or even 4 cookies, how would I measure the ingredients?
Hi Valerie,
For 8 cookies divide the recipe in 2. For 4 divide in 4.
I would write this recipe out, and divide each ingredient to be sure you get it right, then you will have it for another time.
I hope you enjoy this recipe,
Gemma 🙂
gemma can you take out cinammon and raisins out of the recipe
Hi! Sure, if you don’t like them feel free to leave them out. Enjoy!
Hi Gemma
I am dairy intollerant so I used soya spread instead. Maybe that’s why.
Regards
Vanessa
Can these be made in a microwave? I don’t have an oven
unfortunately not this recipe. You won’t get the same results that I did.
Best,
Gemma.
Hi, I just did the cookies. The smell and taste is just perfect. The problem is that it spreads a lot and instead of bisciuts it came a whole piece. What I did wrong?
Hi Vanessa,
was your butter super soft? or even melted? that can give you this result. Next time chill your dough for an hour and that will help too.
Best,
Gemma.
Bigger Bolder Baking, is it ok to use butter flavor shortening ,for all of your baking ?
Hi Allyn,
For my recipes I strongly recommend butter. If you can’t use that then margarine but I don’t recommend shortening. It does not have the flavor or butter and will give you different results.
Best,
Gemma.
Didn’t get the color I was hoping for.
they are kind of pale cookies. You can bake longer to get darker but then they won’t be soft in the center 🙂
Best,
Gemma.
If I make as a bar cookie, will one batch fit a 13×9 inch baking dish or sheet pan?
Hi there,
I think it may be a bit short for this pan. I would make the dough, press it out to the thickness you want, and then stop the end with a little foil. It will not run too much so it should be easy to do this. Just watch the timing, it will be different, you will need to monitor this bake,
Gemma 🙂
These cookies were absolutely amazing ! I added butterscotch morsels to this and just added a extra added kick.
you made them ALREADY???? that’s crazy!!!! I’m delighted you liked them 🙂
Best,
gEMMA.
I’ve been hoping for an oat cookie recipe by you! I hope these will turn out ok with quick cooking oats because I can’t find any other kind of oats in my city )-:
Hi there,
Yes, I do think they will work well. They will be finer, not so soft, and the baking time may be a bit shorter, try it!
et us know how you get on with this,
Gemma 🙂
Hi Gemma.
I am a big follower of you.Made many of your recipes and they turned out to be awesome.
I have aquery..plz sort it out.
Which raisins you have used in Oatmeal cookies and what is the replacement of egg in it for vegetarians?
Hi there,
I think you can use yogurt/silken tofu/or replace the brown sugar with liquid sugars like honey/maple syrup/golden syrup.
the purpose of the egg in this recipe is to bind the ingredients, and to add a little richness. Experiment with it, get it to your taste.
Let us know how you get on with it,
Gemma 🙂