This recipe has been a warm, comforting constant in my kitchen ever since I first tried a version of it on a rainy afternoon while flipping through a stack of old family cookbooks. These easy oatmeal raisin cookies are soft, chewy, and carry just enough cinnamon to make every bite feel like a hug. I first discovered the applesauce trick when I wanted to cut back on the butter without losing tenderness; it worked so well that it became a permanent part of the method. The texture is reliably tender with a slightly crisp edge and a soft center that stays inviting even a day later.

They matter because they bridge the gap between a quick pantry bake and a homemade gift. I make a double batch when neighbors need a pick-me-up or when school lunches require something homemade and not store-bought. The aroma that fills the house while they bake—brown sugar, cinnamon, warm oats, and caramelizing raisins—pulls everyone into the kitchen. These cookies are forgiving: quick oats or old-fashioned rolled oats work, and optional cinnamon chips or chopped walnuts make them easily adaptable for different tastes and occasions.

Ingredients

• Butter, 1/2 cup: Use unsalted butter at room temperature for consistent creaming. I often use a national brand for reliable results; it provides richness and helps the cookies brown at the edges.
• Light brown sugar, 1 cup packed: The molasses in light brown sugar keeps cookies moist and gives a subtle caramel note; pack the cup to measure accurately for balanced sweetness.
• Granulated sugar, 1/2 cup: Adds structure and helps create slight crisping at the edges. Use regular white sugar.
• Eggs, 2 large: Room temperature eggs emulsify the batter and add lift; beating them one at a time ensures a smooth, homogenous mixture.
• Vanilla extract, 1 teaspoon: Pure vanilla elevates the flavor; use a good-quality extract for the best aroma.
• Applesauce, 1/2 cup: Unsweetened applesauce keeps the center tender and moist while reducing the total butter needed; it also adds subtle fruit sweetness.
• Quick oats, 3 cups: Quick oats create a soft, still-chewy crumb. For chewier texture, swap with old-fashioned rolled oats or pulse rolled oats briefly in a blender.
• All-purpose flour, 1 1/2 cups: Spoon and level when measuring to avoid dense cookies; this provides structure while still keeping the cookie tender.
• Baking soda, 1 teaspoon: Gives a gentle lift and helps with spread; make sure it’s fresh for best results.
• Salt, 1/2 teaspoon: Balances sweetness and enhances the other flavors.
• Ground cinnamon, 1 teaspoon: Warm spice that complements the raisins and adds depth; do not skip unless you prefer plain.
• Raisins, 1 cup (or more): Soft, plump raisins are best—try Thompson seedless. If they’re dry, soak briefly in warm water and drain before folding in.
• Optional cinnamon chips, 1 1/2 cups: Adds an extra burst of cinnamon-sweet flavor; Hershey’s cinnamon chips work well if available.
• Optional walnuts, 1/2 cup: Toast and cool before adding for an aromatic crunch that contrasts the soft cookie.

Instructions

Prep and oven setup: Preheat oven to 350°F. Line baking sheets with parchment paper to prevent sticking and promote even browning. Arrange racks so cookies bake evenly, ideally in the center of the oven. Gather and measure all ingredients to streamline the process. Cream butter and sugars: In a large mixing bowl, beat 1/2 cup softened butter with 1 cup packed light brown sugar and 1/2 cup granulated sugar until smooth and slightly fluffy—about 1 to 2 minutes with electric beaters. Scrape the bowl to incorporate any sugar from the sides. This step aerates the mixture and helps create a tender crumb. Add eggs, vanilla, and applesauce: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in 1 teaspoon vanilla and 1/2 cup applesauce until just combined. Overbeating can develop gluten once flour is added, so stop when a uniform batter forms. Combine dry ingredients: In a separate bowl, whisk 3 cups quick oats, 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon. Whisking distributes the leavening and spice evenly and prevents pockets of baking soda. Mix batter and fold in add-ins: Combine the dry mixture into the wet mixture and stir until just smooth—do not overmix. Fold in 1 cup raisins and, if using, cinnamon chips and/or 1/2 cup chopped walnuts. Overmixing will toughen cookies; look for a cohesive dough that holds shape. Portion, bake, and cool: Drop dough by rounded tablespoonfuls onto prepared sheets, spacing about 2 inches apart. Press a few extra raisins or chips on top for a pretty finish. Bake 8 to 10 minutes until edges are lightly golden and centers still look slightly soft. Allow cookies to rest on the pan for 2 minutes, then transfer to a cooling rack. They firm up as they cool for the ideal soft-chewy center.

Storage Tips

Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze cookies in a single layer on a baking sheet until firm, then stack with parchment between layers in a freezer-safe container or bag for up to 3 months. To reheat frozen cookies, wrap in foil and warm in a 325°F oven for 8 to 10 minutes or microwave briefly for a soft, freshly baked feel. If cookies dry out, a 10-second microwave with a damp paper towel can revive softness temporarily.

Ingredient Substitutions

If you prefer chewier cookies, swap quick oats for old-fashioned rolled oats using a 1:1 ratio. For a lower-fat version, replace the 1/2 cup butter with an additional 1/2 cup unsweetened applesauce, though cookies will be softer and less browned. To make them nut-free, omit walnuts entirely; for a richer flavor, toast walnuts before folding them in. Substitute raisins with chocolate chips, dried cherries, or chopped dates in equal volume. Use a gluten-free 1-to-1 flour blend if you need a gluten-free version and ensure oats are labeled gluten-free.

Serving Suggestions

Serve warm with a glass of milk, a cup of tea, or alongside a scoop of vanilla ice cream for a dessert. They make excellent additions to lunchboxes and picnic baskets. For holiday platters, arrange with sprigs of fresh rosemary or cinnamon sticks for visual appeal. For a more decadent presentation, drizzle melted cinnamon chips or a simple glaze made from powdered sugar and a teaspoon of water over cooled cookies.

Cultural Background

Oat cookies have roots in many Northern European traditions where oats were a staple grain. Raisins became common additions as dried fruit trade expanded, and the modern chewy oatmeal raisin cookie emerged in home baking in the 20th century as a comforting, economical treat. Variations appear worldwide—some versions use spices like allspice or nutmeg, while others include nuts and chocolate, showing how versatile this basic combination can be across cultures.

Seasonal Adaptations

Adapt the cookie for seasons by swapping raisins for dried cranberries and adding orange zest in winter, or by folding in lemon zest and toasted almonds for a spring variation. In autumn, increase the cinnamon, add a pinch of nutmeg, and stir in chopped toasted pecans. For a summer picnic, use dried cherries and white chocolate chips to keep flavors bright and refreshing.

Meal Prep Tips

Portion dough into rounded tablespoon-sized scoops and freeze them on a tray until firm; transfer to a zip-top bag for quick baking later—add a minute or two to baking time from frozen. Bake a double batch and freeze half to save time later. Label containers with the baking date and reheat single cookies in a toaster oven or microwave for a freshly baked experience at work or school.

These cookies are simple, forgiving, and endlessly adaptable—perfect for busy weeks, holiday trays, and little moments when a homemade treat makes the day better. Try making a double batch so you always have a cookie ready to share.