Table of Contents
Introduction
These oatmeal raisin cookies are fast, reliable, and perfect when you need a sweet fix without fuss. The dough comes together in minutes and bakes into chewy rounds with lightly crisp edges. If you want a different quick cookie to compare, try the Buckeye Brownie Cookies for a chocolaty option you can make in the same short time. This recipe uses pantry staples and simple steps so busy bakers can get warm cookies on the table with minimal cleanup.
Why This Recipe Works
The balance of flour, oats, and two sugars creates a dough that spreads just enough for tender centers and crisp edges. Softened butter beaten with both sugars traps air and gives a light texture while keeping the cookie moist. Adding oats last keeps the dough thick so scooped cookies hold their shape and bake evenly. Raisins add chew and concentrated sweetness without extra prep. The modest spice mix gives warmth without overpowering the oat flavor. Baking at a steady temperature ensures consistent color and texture across batches.
Flavor and Texture
These cookies are warmly spiced from cinnamon and a hint of nutmeg, which complements the toasty oats and sweet raisins. The dual sugar blend gives caramel notes from brown sugar and a clean sweetness from granulated sugar. Centers remain chewy thanks to the oats and eggs while the outer rim crisps slightly for contrast. Raisins soften as they bake and disperse bursts of juicy flavor in every bite. Overall the profile is comforting, familiar, and pleasing to both kids and adults.
Ingredients
– 1 1/2 cups all-purpose flour
– 1 tsp baking powder
– 1/2 tsp salt
– 1 tsp cinnamon
– 1/4 tsp nutmeg
– 1 cup butter, softened
– 1/2 cup granulated sugar
– 1 cup brown sugar
– 2 tsp vanilla extract
– 2 large eggs
– 3 cups Old Fashioned Oats
– 1 1/2 cups raisins
Step by Step Instructions
1. Preheat oven to 375°F (190°C) and line baking sheets with parchment paper or silicone mats.
2. In a medium bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg.
3. In a large bowl, beat softened butter with granulated and brown sugar until light and fluffy.
4. Add vanilla extract and eggs, one at a time, mixing well after each addition. Scrape down the bowl as needed.
5. Gradually mix in dry ingredients until just combined.
6. Stir in oats until dough becomes thick and cohesive.
7. Fold in raisins.
8. Scoop tablespoon-sized portions of dough and place 2 inches apart on prepared baking sheets.
9. Bake for 12–15 minutes, or until edges are lightly golden.
10. Let cookies cool on the pan for a few minutes before transferring to a wire rack to cool completely.
Quick Tips and Shortcuts
Use room temperature eggs and butter to speed up mixing and get a consistent texture without overworking the dough. Measure oats by lightly scooping to avoid dense cookies that bake too heavy. If you are short on time chill is optional so scoop directly and bake; the cookies may spread a touch more but will still be tasty. Swap raisins for any dried fruit you prefer for variety. For an even faster cleanup use a stand mixer bowl and scrape once between steps, or mix by hand with a sturdy spoon.
Storage and Meal Prep
Store cooled cookies in an airtight container at room temperature for up to three days. For longer storage freeze baked cookies in a single layer on a tray, then transfer to a zip bag for up to three months. Thaw at room temperature or warm briefly in a low oven for fresh-baked feel. You can also freeze unbaked scoops on a tray, then bag them for ready-to-bake portions.
Short Closing Note
This recipe is designed for speed without sacrificing flavor or texture. It’s a reliable go to when you need warm cookies fast.
Conclusion
For a classic benchmark and another tested method, see the full Oatmeal Raisin Cookies Recipe – Food.com for comparison and extra tips: Oatmeal Raisin Cookies Recipe – Food.com.
FAQ
Can this be made in under 30 minutes?
Yes, the recipe is designed to be quick and efficient.
Does it work for meal prep?
Most versions store well for one to three days.
Can I customize the ingredients?
Yes, simple swaps can be made for convenience or dietary needs.
Oatmeal Raisin Cookies
Quick and chewy oatmeal raisin cookies, perfect for a sweet fix with minimal fuss.
- Total Time: 25 minutes
- Yield: 24 cookies 1x
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 cup butter, softened
- 1/2 cup granulated sugar
- 1 cup brown sugar
- 2 tsp vanilla extract
- 2 large eggs
- 3 cups Old Fashioned Oats
- 1 1/2 cups raisins
Instructions
- Preheat oven to 375°F (190°C) and line baking sheets with parchment paper or silicone mats.
- In a medium bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg.
- In a large bowl, beat softened butter with granulated and brown sugar until light and fluffy.
- Add vanilla extract and eggs, one at a time, mixing well after each addition. Scrape down the bowl as needed.
- Gradually mix in dry ingredients until just combined.
- Stir in oats until dough becomes thick and cohesive.
- Fold in raisins.
- Scoop tablespoon-sized portions of dough and place 2 inches apart on prepared baking sheets.
- Bake for 12–15 minutes, or until edges are lightly golden.
- Let cookies cool on the pan for a few minutes before transferring to a wire rack to cool completely.
Notes
Use room temperature eggs and butter for easier mixing. Chill dough optionally for thicker cookies.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg