“Best-Ever Oatmeal Cookies Recipe”

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.

Prep Time1 5 mins
Cook Time 10 mins
Total Time 25 mins
Chewy, tasty, and healthier than a lot of other options, my Best-Ever Oatmeal Cookies will knock your socks off!
Author: Gemma Stafford
Servings: 16


  • 1/2 cup (4 oz./115g) butter (room temperature)
  • 1/2 cup (4 oz./115g) sugar
  • 1/2 cup (3 oz./85g) brown sugar
  • 1 teaspoon vanilla
  • 1 egg*
  • 3/4 cup (3 3/4 oz./105g) all-purpose flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 1/2 cups (4 1/12 oz./128g) rolled oats
  • 2/3 cup (3 1/3 oz./94g) raisins


  • Preheat your oven to 375°F (190°C). Then line to large cookie sheets with parchment paper and set aside. 
  • In a medium bowl combine the dry ingredients, apart from the sugars. Set aside.
  • 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
  • Add the dry ingredients into the wet and mix with a spatula until the flour has just absorbed, do not over mix.
  • Lastly, fold in the oats and the raisins. 
  • 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.
  • 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 lose the gooey center. 
  • Allow the cookies to cool slightly before transferring onto a wire rack to cool fully. Enjoy!
  • Store in an airtight container for up to 3 days at room temperature. 

Recipe Notes

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!

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