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Oatmeal raisin cookies
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5 from 1 vote

Oatmeal Raisin Cookies

These are the most perfect oatmeal raisin cookies ever! They're packed with rolled oats, raisins, walnuts and plenty of flavor.
Prep Time15 mins
Cook Time15 mins
Course: Dessert
Cuisine: American
Diet: Vegetarian
Servings: 20
Calories: 201kcal
Author: Alison



  • Preheat the oven to 350°F (180°C) and line a baking tray with parchment paper. Set aside.
  • Add the butter and brown sugar to the bowl of your stand mixer and cream them together until smooth.
  • Add the maple syrup, vanilla extract and milk and mix in.
  • Add the rolled oats, dessicated coconut, all purpose flour, baking soda, cinnamon and salt and mix in by hand (don't use the electric mixer for this part).
  • Add the raisins and chopped walnuts and mix in.
  • Roll into balls and place them evenly onto a parchment lined baking tray. Aim for 20 balls.
  • Bake at 350°F for 12-15 minutes until lightly golden on top.
  • When they come out the oven, still warm, press them down with a fork to flatten if needed.
  • Let the cookies cool and firm up on the baking tray before moving them.



  1. Lightly salted butter. We used lightly salted butter in this recipe but unsalted butter will also work fine. It's ideal to let the butter soften first before creaming it together with the sugar. However, if you forget to do this, then just cut the butter into cubes and beat the butter alone for a couple of minutes to soften it before you add the sugar and cream them together.
  2. Maple Syrup. This recipe uses maple syrup but you can pretty much use any table syrup or you can use honey instead.
  3. Baking time: The baking time is 12-15 minutes. If you want a slightly crunchier cookie then 15 minutes is best. If you like them softer then 12 minutes is perfect. Keep an eye on them after the 12 minute mark though as you don't want them to over-brown on top and this can happen quite quickly. 
  4. Flatten the cookies AFTER baking. These cookies don't always spread that well, but if you flatten them with a fork before baking they can break apart. So bake them first and then when they come out the oven press down with a fork to flatten them if needed. 
  5. Storing and Freezing. Keep the cookies stored in an airtight container at room temperature for up to a week. You can also store them in the fridge. They also freeze well either baked or unbaked for up to 3 months. If you want to freeze them unbaked then roll them into balls as usual and then freeze. Bake directly from frozen, allow an extra minute or two of baking time.


Serving: 1Cookie | Calories: 201kcal | Carbohydrates: 28g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 12mg | Sodium: 169mg | Potassium: 133mg | Fiber: 2g | Sugar: 13g | Vitamin A: 142IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg