Big, soft, chewy, and loaded with sweet raisins—these bakery-style oatmeal raisin cookies taste like they came straight from your favorite local bake shop. And the best part? They’re easy enough to make at home with simple ingredients and just a few smart tips.
I first shared this recipe in 2020 and have recently updated the post with new photos! Once you try this cookie, you'll see why it was a best seller in my bakery!
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What Makes a Bakery-Style Oatmeal Raisin Cookies?
Ever wonder how bakeries get their cookies so thick and chewy? Here’s the scoop: most professional bakeries scoop the cookie dough, then chill or freeze it before baking. They often keep trays of pre-scooped dough in the freezer and bake off only what they need each day. This helps the cookies stay thick, keep their shape, and get that perfectly chewy texture with crisp edges.
Here's how to get that same bakery-style effect at home:
- Scoop your dough with a cookie scoop or portion by hand with a food scale
- Chill it for at least 30 minutes before baking
- Bake the full batch, or freeze the dough balls on a tray, then store in freezer bags.
Then just bake what you need, when you need it.
Simple Ingredients Make Perfect Cookies
This recipe uses basic pantry staples, but a few small choices make a big difference:
- Old-fashioned oats: These give the cookies a hearty, chewy bite. Skip the quick oats for best texture.
- Brown + white sugar: This blend adds the perfect amount of sweetness, plus, the brown sugar helps the cookies stay moist.
- Softened butter: Make sure it’s room temperature for easy creaming and even mixing.
- Real vanilla: A healthy splash adds that classic bakery flavor you can taste in every bite.
- Cozy spices: My secret to irresistable oatmeal cookies is the spices. Cinnamon, nutmeg and a hint of allspice tastes just like the cookies Grandma made!
How to Make The Best Bakery-Style Oatmeal Raisin Cookies
- Cream the butter and sugars
- Add the eggs and vanilla extract
- Stir in the dry ingredients
- Fold in the old fashioned oats and raisins
- Scoop the dough into balls
- Chill at least 30 minutes
There is no need to flatten these cookies before baking. place the cookies on a parchment paper-lined cookie sheet and bake until golden brown around the edges and soft in the center. About 18 minutes in a 350 degree oven.
Tips for the Best Oatmeal Raisin Cookies
- Weigh your flour for best results and consistent texture.
- Scrape the sides of the bowl well to make sure everything is evenly mixed.
- Use a cookie scoop so your cookies are uniform and bake evenly.
- Rotate the pan halfway through baking so they brown evenly.
Let cookies cool on the cookie sheet for 5 minutes before moving to a wire rack. This helps them set.
Customize Your Bakery-Style Oatmeal Raisin Cookies
This bakery-style oatmeal raisin cookie recipe is a great base for personalizing your cookies
Use both raisins and chocolate chips for a sweet-and-chewy combo.
Add butterscotch chips and a dash of cinnamon to turn them into oatmeal scotchie cookies.
Mix in chopped nuts like walnuts or pecans for a nutty flavor and added crunch.
Trying This Recipe?
I’d love to hear what you think! Leaving a quick review helps other bakers know what to expect, and it totally makes my day! Just scroll to the bottom of the recipe post and share your thoughts.
Bakery-Style Oatmeal Raisin Cookies
Ingredients
- 1 cup all-purpose flour
- ½ teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1½ cups old-fashioned oats not instant oats
- 1 cup raisins
Instructions
- In a medium bowl, whisk together flour, cinnamon, nutmeg, allspice, baking soda, and salt. Set aside.
- In a large bowl using an electric mixer or stand mixer with paddle attachment, cream butter and both sugars on low speed until light and fluffy. Scrape down the sides of the bowl.
- Add the egg and vanilla extract, mixing until well blended.
- Slowly add the dry ingredients to the wet ingredients, mixing until no flour spots remain. Scrape the bowl again.
- Mix in the oats, raisins, and optional dried cranberries until evenly combined (about 1–2 minutes).
- Cover the cookie dough with plastic wrap and refrigerate for 30 minutes.
To Bake
- Preheat oven to 350°F.
- Line a prepared baking sheet with parchment paper.
- Scoop dough using a cookie scoop to form balls of cookie dough. Place about 3 inches apart to allow for spreading.
- Bake cookies for 15-18 minutes, or until edges are golden brown and centers are just set.
- Cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
Notes
Cookie dough freezes well—just scoop and freeze, then bake cookies straight from the freezer (add 1–2 minutes to the bake time).
Store in an airtight container for up to 5 days or freeze baked cookies for longer storage.
This easy recipe is perfect for customizing with delicious add-ins like chocolate chips, dried cranberries, or chopped nuts.
For best results, weigh your flour if possible. Too much flour can lead to dry cookies.
Inspired by classic bakery treats and tested to taste just like something you'd find at Levain Bakery or in your favorite grocery stores—but better because they're homemade cookies!
Frequently Asked Questions
Can I substitute quick oats?You can, but the texture will be softer and less chewy. Old-fashioned oats work best.
Do I need to flatten the cookies before baking?Nope! These cookies spread just enough on their own.
Should I use dark brown or light brown sugar?Either works, but dark brown sugar gives a deeper molasses flavor.
Can I freeze the dough?Yes! Freeze scooped cookie dough balls on a tray, then store in a freezer bag. No need to thaw—just bake a minute or two longer.
What if my cookies are burning on the edges but raw in the middle?Try lowering your oven temperature slightly and baking a few minutes longer. Also, make sure your oven rack is in the center.
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These cookies are easy, delicious, and always a hit with the whole family. Bake a batch and see why they might just be your new favorite cookies!
