These Oatmeal Raisin Cookies are full of delicious soft and chewy goodness and super easy to make. All you need is a bowl and spatula!

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Why You'll Love this Recipe
Ingredients
Instructions
Equipment
Storage
Toasty's Tips
Other Flavours to Try
📖 Recipe
💬 Reviews

Why You'll Love this Recipe

Indulgent yet healthy - These Oatmeal Raisin Cookies are the perfect balance of soft, chewy goodness with a touch of sweetness from the raisins, offering a satisfying treat that’s still on the healthier side.
Simple & quick - With just a bowl and a spatula, you can whip up these cookies in no time. No mixer required, making this an incredibly easy and fuss-free recipe.
Packed with flavour - The combination of oats and raisins creates a classic, comforting flavour that is perfect for any time of day—whether it’s a snack, dessert, or even a breakfast option.
Guilt-free treat - Thanks to the oats and raisins, these cookies offer some fibre and nutrients, making them a more wholesome option compared to traditional cookies.
Kid-friendly - Kids will love the soft, chewy texture and the natural sweetness of the raisins. It’s a great way to sneak in some whole grains and fruit while satisfying their sweet tooth.
Perfect for any occasion - These cookies are versatile enough to serve at gatherings, enjoy as a snack, or have as a light dessert after meals.

Ingredients

Please see recipe card below for exact quantities.

Rolled oats - make sure to use old-fashioned rolled oats for the right chewy cookie texture.
Oat flour - you can sub this out for all-purpose, whole wheat, or almond flour as well.
Baking soda - to help our cookies rise and puff up.
Salt - to help bring the flavours out.
Ground cinnamon - for a bit of warm cozy spice.
Coconut oil - healthy fats to help add moisture. You can also use avocado oil, butter, or olive oil.
Unsweetened applesauce - I use unsweetened applesauce as a substitute to some of my healthy fats (coconut oil in this case). This is an easy way to reduce the amount of calories and fats in this recipe, while maintaining moisture in the cookies.
Honey - my sweetener of choice, but you can also use regular white sugar, coconut sugar, or maple syrup.
Vanilla extract - for a pop of delicious vanilla flavour.
Egg - to help add moisture to our cookies.
Raisins - raisins are a classic in this recipe, but you can swap these out for your choice of dried fruits if you prefer.
Pumpkin seeds - any kind of seeds will work great in this recipe for a bit of crunch and added nutrition.

Instructions

oatmeal raisin cookies - mixing ingredients

STEP 1: Combine dry ingredients in a large bowl. Give it a mix.

STEP 2: Add wet ingredients to bowl. Mix with dry ingredients until well combined and it turns into a cookie dough texture.

STEP 3: Stir mix-ins into the dough until they're well distributed. Refrigerate for at least 1 hour.

STEP 4: After dough has been chilled, take a baking sheet lined with parchment paper, and divide the dough into roughly 16 equal portions using a cookie scooper.

STEP 5: Gently press balls of dough into flatter shapes with the back of a spoon.

STEP 6: Pre-heat oven to 350°F/177°C. Bake cookies for 10-12 minutes or until edges turn golden brown. All ovens are different so cooking times may vary.

STEP 7: When done baking, take the cookies out and let them rest on the baking sheet for 5 minutes, before transferring them to a cooling rack to cool down completely. Enjoy!

Equipment

I love using my mini countertop oven from Breville. Their Smart Oven is one of my favourite kitchen appliances that I use all the time - it's the perfect size to whip up a batch of these cookies in no time, without having to turn on my big oven.

Storage

You can store these away in an air-tight storage container in the fridge for roughly 5 days, or in the freezer for up to 3 months.

Toasty's Tips

Make sure to refrigerate the cookie dough for at least 1 hour before baking, and bake it right after taking it out of the fridge. This will help ensure your cookies retain their shape without flattening.
Feel free to add your favourite choice of nuts, seeds, dried fruits, or other mix-ins as you like. It's easily customizable!
Instead of coconut oil, you can also use avocado oil or olive oil if you prefer.
Feel free to adjust the amount of sweetener in this recipe to your tastes.
While I like making my cookies on the smaller side for snacking and portion control, you can make them larger if you prefer.