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Oatmeal Raisin Cookies with Cinnamon Spice Recipe
Chewy oatmeal raisin cookies with cinnamon come together fast. Follow our ratios, baking times, and storage tips for bakery-style results.
Classic Oatmeal Raisin Cookies with Cinnamon Spice are a timeless home-baked treat that combines the hearty texture of rolled oats with the natural sweetness of plump raisins and the warm, aromatic lift of ground cinnamon. The dough is traditionally enriched with butter, brown sugar, and vanilla for depth of flavor, while a touch of baking powder or baking soda ensures a soft, chewy crumb. Often rounded out with a hint of salt and optional add-ins such as chopped nuts, these cookies strike a balance between wholesome and indulgent. They are commonly enjoyed year-round as a lunchbox staple, coffee-break snack, or comforting dessert, and they are especially popular during cooler months and holiday gatherings when spiced baked goods are most appreciated.
Oatmeal Raisin Cookies with Cinnamon Spice Recipe
Prep-friendly and versatile, this dough mixes up in a single bowl and freezes well, letting you bake just what you need on demand. We’ve also built in easy swaps for gluten-free or dairy-free lifestyles, so everyone can grab a chewy, just-baked cookie without compromise.
Prep Time
40 minutes
40 minutes
Cook Time
12 minutes
12 minutes
Total Time
52 minutes
52 minutes
Ingredients
Unsalted butter, softened 1 cup (2 sticks)
- Packed light brown sugar 1 cup
- Granulated sugar ½ cup
- Large eggs 2
- Pure vanilla extract 1½ tsp
- All-purpose flour 1½ cups
- Baking soda 1 tsp
- Fine sea salt ½ tsp
- Ground cinnamon 1 tsp
- Ground nutmeg ¼ tsp
- Old-fashioned rolled oats 3 cups
- Raisins 1 cup
- Optional or suggested additions:
- Chopped walnuts ½ cup
- Dark chocolate chips ½ cup
- Ground ginger ¼ tsp
- Fresh orange zest 1 tsp
Method
Preheat the oven to 350°F (175 °C)
- Line baking sheets with parchment paper or silicone baking mats
- Whisk together flour, ground cinnamon, baking soda, baking powder, and salt in a medium bowl
- Stir rolled oats into the dry mixture until evenly combined
- Beat softened butter, brown sugar, and granulated sugar in a large bowl until light and fluffy
- Scrape down the bowl to ensure even mixing
- Beat in the eggs one at a time until fully incorporated
- Mix in the vanilla extract until blended
- Gradually add the oat-flour mixture to the wet ingredients and mix just until no dry streaks remain
- Fold in the raisins until evenly distributed throughout the dough
- Cover the bowl and refrigerate the dough for at least 30 minutes
- Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart
- Gently flatten each mound slightly for even baking
- Bake until the edges are golden and the centers look set, about 10–12 minutes
- Let the cookies cool on the baking sheets for 5 minutes
- Transfer the cookies to a wire rack to cool completely before serving or storing
Nutrition (whole recipe)
Calories
5052 kcal Protein
78 g Fat
213 g Carbs
736 g Fiber
38 g Sugar
417 g
5052 kcal Protein
78 g Fat
213 g Carbs
736 g Fiber
38 g Sugar
417 g
Notes
Soak the raisins in hot brewed tea or dark rum for 10 minutes, then drain and pat dry; they’ll stay juicier and lend a gentle, fragrant note to each bite. Chill the mixed dough for at least 30 minutes so the oats hydrate—this keeps the cookies thick and perfectly chewy.
why this recipe
There’s a comforting magic in these oatmeal raisin cookies with cinnamon that makes them more than a nostalgic treat; the recipe balances hearty rolled oats, plump raisins, and a warm spice blend so harmoniously that each bite delivers soft-chewy texture and aromatic depth in equal measure. A touch of brown butter lends a subtle nuttiness, while a hint of molasses rounds out the sweetness, allowing the cinnamon to bloom without overwhelming. The result is a cookie that feels homemade yet bakery-worthy, perfect for everything from lunchbox surprises to elegant coffee pairings, proving that a timeless classic can still captivate modern palates.
FAQs
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Frequently Asked Questions
Can I make these oatmeal raisin cookies gluten-free, and if so, which flour substitute works best?
Yes—swap the 1½ cups of all-purpose flour with an equal amount of a certified “cup-for-cup” gluten-free all-purpose baking blend that already contains xanthan gum (e.g., rice flour–tapioca–potato starch mix). The texture and spread remain virtually identical, provided you also use certified gluten-free rolled oats.
How can I make these oatmeal raisin cookies dairy-free without compromising taste and texture?
Replace the 1 cup of butter with an equal amount of stick-style plant-based butter (or refined coconut oil), creaming it exactly as you would dairy butter; the structure and spread stay the same, and the flavor is nearly indistinguishable once baked. If using coconut oil, add a pinch more salt and 1–2 teaspoons of unsweetened plant milk to mimic butter’s moisture, then chill the dough well to keep the cookies thick and chewy.
What’s the best way to store and freeze these cookies so they stay chewy?
Once cooled, keep baked cookies in an airtight container at room temperature with a slice of bread or apple peel inside; the added moisture keeps them chewy for up to 4–5 days. For longer storage, freeze the baked cookies—or better yet, portioned raw dough balls—on a sheet pan until firm, then seal in zip-top freezer bags for up to 3 months; thaw dough overnight in the fridge and bake straight from chilled, or let baked cookies come to room temperature for 15 minutes to regain their soft-chewy texture.