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Oatmeal raisin cookies have to meet a very specific criteria in order to be their absolute best! They must be so chewy with a flavor that almost tastes caramelized and they must have the right amount of salt to balance out the sweet raisins. These check all those boxes and more – creating an incredible oatmeal raisin cookie recipe that even raisin skeptics could love!
What makes this recipe so good?
One of my most exciting challenges is thinking of ways to make an otherwise basic recipe into something so special and delicious. Arguably…oatmeal raisin cookies aren’t that sexy. But these?? My mouth is still watering just thinking about them.
For this oatmeal raisin cookie recipe, it’s all about the types of ingredients used:
- European-Style Butter – I only splurge on this butter when it’s absolutely necessary, and this is one of those cases. This rich butter has so much more flavor and a higher fat content than basic butter, leaving you with cookies that taste gourmet. My favorite brand is Kerrygold.
- Vanilla Bean Paste – To boost that flavor even more, we’re using vanilla bean paste in these cookies. This stronger form of vanilla paired with the sweet raisins is just too good.
- Cinnamon – While you can’t directly taste it, just a tiny bit is all that’s needed to round out the flavor of these cookies.
- Cream of Tartar – Typically used in snickerdoodle cookies, its application here is to further that delicious chewy texture that’s absolutely necessary for an oatmeal raisin cookie.
- Quick Oats – In my opinion, old-fashioned oats are just too clunky and chewy for these cookies. The quick oats still give you that delicious bite but without overpowering the raisins.
- Extra Raisins – Because why not??
- Flaky Sea Salt – The cherry on top that allows all of the rich and sweet flavors of these cookies to POP.
Tips for Baking Oatmeal Raisin Cookies
Since these cookies bake into the most perfect thin and chewy consistency, it’s important to watch for certain signs while baking to ensure they turn out just so!
First and foremost, scoop the cookies using a large cookie scoop (3 tablespoons worth) as this will allow for a wider variety of textures. The edges will turn perfectly crisp and golden while the center is soft and chewy. Smaller cookies bake a little more one note.
Slightly press down the cookies before baking. This helps them spread much more even since it’s a very thick and dense dough.
They’re done baking when the edges are golden but the center looks pale, puffed, and slightly underdone. The residual heat outside of the oven will continue to set that middle, thus leaving you with the most perfect dense and chewy center.
While they’re fresh and warm from the oven, top with a pinch of flaky sea salt before transferring to a cooling rack. The cookies are the absolute best when they’re just slightly warm (although they’re really good at any temperature) so dig in!
Oatmeal Raisin Cookies FAQs
Absolutely! Substitute a 1-to-1 gluten-free baking flour (I like Bob’s Red Mill or King Arthur Flour), and make sure to use certified gluten-free oats.
You can, the cookies just won’t spread quite as much. For the best flavor and consistency, stick with European-style if you can!
Ok if you REALLY can’t get down with raisins, then chocolate chips can be used. I suggest using mini here. You could also leave them out completely for a really good chewy oatmeal cookie.
As long as they’re raisin-adjacent, they should be fine!
I think walnuts would taste best here, so I’d give them a fine chop and add 1/2 cup to the dough.
Substitute the butter with a plant-based butter. I really like Country Crock plant butter. The cookies might spread a tad bit more so I’d test one cookie and see how it goes. If it spreads too much – scoop, flatten, and chill the dough balls for about an hour before baking.
Sure! Scoop the dough, flatten, and then store in a freezer safe bag. Add a couple extra minutes to the bake time to bake from frozen. They won’t spread as much but they’ll still be very tasty.
For more of my classic cookie recipes, check out my:
- BEST Chocolate Chip Cookies
- Soft & Chewy Sugar Cookies
- Brown Butter Chocolate Chip Cookies
- White Chocolate Macadamia Nut Cookies
- Bakery-Style Chocolate Chip Cookies
- Frosted Sugar Cookies
- Chewy Spice Cookies
- Perfect Peanut Butter Cookies
- Double Chocolate Chip Cookies
Make sure to tag me @butternutbakery on Instagram and comment below if you make these Oatmeal Raisin Cookies. To pin this recipe and save it for later, you can use the button on the recipe card or on any of the photos above. Happy baking!
Watch how to make these oatmeal raisin cookies:
Salted Oatmeal Raisin Cookies
I will never turn down an oatmeal raisin cookie, especially one that’s perfectly chewy with just the right amount of raisins. These oatmeal raisin cookies check all the boxes as they’re full of flavor, easy to make, and incorporate a few baker-secrets to take these to the next level. You’re going to love them!
- Prep Time 15 minutes
- Cook Time 30 minutes
- Total Time 45 minutes
- Yield 15 cookies
Ingredients
- 1/2 cup (112g) unsalted European butter*, room temperature
- 1 cup (200g) packed light brown sugar
- 3 tablespoons granulated sugar
- 1 large egg
- 1/2 tbsp vanilla bean paste (or vanilla extract)
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- Scant 1/2 tsp kosher salt
- 1/4 tsp cream of tartar
- 1 1/4 cups (125g) quick oats, certified gluten-free if needed
- 1 cup (128g) all-purpose flour or 1-to-1 gluten-free baking flour, spooned and leveled
- 1 cup (150g) seedless raisins
- Flaky sea salt, for topping
Instructions
- In a large mixing bowl using a hand or stand mixer with the paddle attachment, mix the butter, brown sugar, and sugar on medium-high speed until smooth and creamy.
- Add in the egg and vanilla and mix to combine, then mix in the baking soda, cinnamon, salt, and cream of tartar.
- Once that’s evenly mixed, toss in the oats and flour and mix just before it’s fully combined. Then add in the raisins and use a rubber spatula to fully bring the dough together by hand. It will be very thick and slightly sticky.
- Preheat the oven to 350F and line a large baking sheet with parchment paper. Allow the dough to rest at room temperature while the oven heats up.
- When ready, use a large cookie scoop (3 tablespoons worth) and place 4-5 cookies onto the pan with a couple inches between. Use your palm to flatten the cookies to about ½ inch thick.
- Bake for 10-12 minutes or until the edges are just barely golden and the center is pale, puffed, and slightly underdone.
- When they’re fresh from the oven, use the curve of a fork to nudge in any wonky sides and immediately sprinkle each cookie with a pinch of flaky sea salt. Allow the cookies to rest for about a minute, then transfer to a cooling rack while you continue to bake the rest of the dough.
- They’re so good either warm or at room temperature. Enjoy!
Equipment
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Buy Now Notes
*While it’s not 100% required, European butter makes a huge difference. Due to its higher fat content, it easily enhances the overall texture and flavor of these cookies. I like Kerrygold but other brands like Danish Creamery or store-brand European butter will also work!
- Category: Dessert
- Method: Baking
- Cuisine: American
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