BEST EVER Oatmeal Raisin Cookies that truly the most delicious you’ve ever tasted! Oatmeal, raisins, pudding mix & spices combine in most incredible, soft & chewy Oatmeal Raisin Cookies.
Make this oatmeal raisin cookie recipe with basic ingredients that are most likely already in your kitchen. These soft oatmeal cookies are a perfect combination of flavor and texture, they are simply heavenly.
Oatmeal Raisin Cookies with a TWIST!
Oatmeal Raisin Cookies are one of those classic cookies that everyone enjoys. I have to admit, I’ve always liked them, but never loved them. That is until I tried this recipe. Seriously! If you doubt me, you just have to make them because I’ve won many, many individuals over with these.
The addition of the pudding mix gives these cookies the most amazing texture. They are not hard and crumbly- they’re soft & chewy with the most amazing flavor from the combination of spices and other simple ingredients. I bake a batch and watch them disappear, they are that good!
How to make the BEST Oatmeal Raisin Cookies every time:
- Juicy raisins. Make sure you start with plump, juicy raisins. I like to add ¼ cup of water to mine, cover and microwave for 1 minute. Drain the water and proceed with the recipe.
- Spices matter! I’m telling you, the spices in this recipe are incredible. If you are concerned, then halve them, but please don’t leave them out. Also, if you don’t have Allspice, you can increase the cinnamon to 1 ¾ tsp and then add ⅛ teaspoon of ground cloves.
- Secret ingredient. Don’t leave out the pudding mix either. It helps the cookies have a lovely soft, chewy texture and adds nice flavor.
- Oat choice. Quick cooking or Old Fashioned Oats? I’m a big fan of using whatever you have on hand. I’ve used both and I prefer quick cooking since they yield a softer cookie, but both truly are wonderful.
- Have an aversion to raisins? You’re welcome to use 1 ½ cups of chocolate chips instead. If you still want to use raisins but aren’t thrilled about them, try chopping them up beforehand so that you have smaller pieces in the recipe. They still add flavor and moistness, but aren’t as obvious.
Ingredients for Oatmeal Raisin Cookies
Butter: Use ½ cup of butter, softened, to give these cookies an amazing rich taste.
Shortening: For more moisture and flavor, use ½ cup of butter flavored shortening. If you don’t have shortening, you can use more butter.
Brown sugar: You need 1 cup of light brown sugar, packed, to give these cookies a wonderful depth of flavor.
Sugar: Adding in ½ cup of white sugar will make these treats sweet and chewy.
Eggs: Help bind the ingredients together by adding in 2 eggs to the dough.
Vanilla extract: Using 1 teaspoon of vanilla extract will enhance all the amazing flavors in this cookie dough.
Pudding: You will need one small box (3.4 oz) of instant vanilla pudding mix for the most amazing cookie texture and added taste.
Flour: The gluten base of this cookie dough is 1 ½ cups of all-purpose flour.
Baking soda: Use 1 teaspoon of baking soda to help these cookies rise nicely as they bake.
Cinnamon: For incredible taste and a warm spice, add in 1 ½ teaspoons of ground cinnamon.
Allspice: Using ½ teaspoon of allspice helps give these cookies even more amazing flavor to these cookies.
Salt: Help balance out the flavors in this cookie recipe by adding in ½ teaspoon of salt.
Oats: The main ingredient in oatmeal cookies, is of course 3 cups of rolled oats.
Raisins: Add in 1 cup of raisins to have a juicy, chewy raisin in every bite.
How to make the BEST Oatmeal Raisin Cookies
Get started by preheating the oven to 350 degrees. Then, line two baking sheets with parchment paper or silicon mats and set aside.
Next, in a large bowl, cream together the butter, shortening, brown sugar, white sugar, eggs, and vanilla extract until smooth. Then add in the pudding mix and stir again.
After that, in a separate small bowl, combine the flour, baking soda, cinnamon, allspice, and salt. Continue to stir the flour mixture into the wet sugar mixture.
Now stir in the oats and raisins, just until incorporated.
Proceed to drop by rounded teaspoonfuls using a cookie scoop, onto the prepared cookie sheets lined with parchment paper.
Place in the preheated oven and bake for 9-11 minutes, until light and golden. Be careful not to over bake the cookies, they will continue to cook on the sheet after they are removed from the oven.
Let the cookies cool for a few minutes, then serve and enjoy!
BEST OATMEAL RAISIN COOKIES
- ½ cup butter softened
- ½ cup butter flavored shortening
- 1 cup light brown sugar packed
- ½ cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 3.4 ounce instant vanilla pudding mix
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon allspice
- ½ teaspoon salt
- 3 cups rolled oats
- 1 cup raisins
- Prep: Preheat oven to 350 degrees. Line two baking sheets with parchment paper or silicon mats and set aside.
- Dough: In a large bowl, cream together the butter, shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Add in pudding mix and stir again.
- In a separate small bowl, combine the flour, baking soda, cinnamon, allspice, and salt. Stir flour mixture into the wet sugar mixture.
- Stir in the oats and raisins just until incorporated.
- Bake: Drop by rounded teaspoonfuls onto cookie sheets lined with parchment paper. Bake for 9-11 minutes, until light and golden. Be careful not to over bake the cookies, they will continue to cook on the sheet after they are removed from the oven.
- Let the cookies cool for a few minutes, then serve and enjoy!
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HOW LONG ARE THESE COOKIES GOOD FOR?
These cookies will be good for 3-5 days, if stored properly. To keep your treats as fresh as possible they should be kept in an airtight container or a ziplocked bag. A trick I learned to keep them extra fresh and soft is to put a piece of bread in with the cookies. The cookies absorb the moisture from the bread and stay soft and chewy a couple of days longer. Try it, you will be amazed!
HOW DO YOU SOFTEN BUTTER?
I like to soften butter by using the defrost function on my microwave. If you need the full 1/2 cup cube of butter, you can leave it in the paper wrapper, otherwise, place the amount of butter you need in a glass or porcelain bowl. I use the lowest defrost setting on my microwave and just let it run for 20 seconds. Check the butter and see how soft it is by pressing it with a rubber scraper. If it is still not soft to the touch, meaning it doesn’t indent when you press into it, let it warm for another 5-10 seconds. Watch it closely! Butter softens very quickly.
How to You Measure Dry Ingredients?
To understand how to measure dry ingredients, I’ll use the example of measuring flour. This method I’m describing is one most home cooks use. To measure 1 cup of flour, you scoop out flour using a tool that’s NOT your measuring cup and deposit the flour into the 1 cup measuring cup. I gently shake the cup from side to side just to level the flour a bit. Then I use a clean butter knife to level off the flour. If you just need 1 tablespoon of flour, I’d simply scoop up flour using my tablespoon measuring spoon and again, level with a knife.
Check out these other incredible cookie recipes to try:
- Chocolate Orange Cookies
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- Mini Chocolate Chip Cookies
- Lemon Pudding Cookies
- Cookies & Cream Cookies
- The BEST Peanut Butter Chocolate Chip Cookies EVER
- Blueberry Cream Cookies
- Raspberry Chocolate Chip Cookies
- CHOCOLATE CHIP BANANA OATMEAL COOKIES
- LEMON ICEBOX COOKIES
- DOUBLE CHOCOLATE CHERRY COOKIES
- FIVE CHIP PEANUT BUTTER OATMEAL COOKIES
BEST EVER Oatmeal Raisin Cookies are the most amazing version you will ever taste! The combination of oatmeal, raisins, pudding mix & spices create the most soft and delicious Oatmeal Raisin Cookies.
These were amazing!! I used all butter & old fashioned rolled oats. I was worried when I first took the cookies off the sheet pans that they’d almost be too soft, but they firmed up just enough after cooking down to not be soggy, touch of crisp on the edge & soft all the way through! The spice profile is really nice. I may add some nutmeg next time. Great recipe, thanks for sharing!
I’m so glad you liked them Stephanie!!
With all the rave reviews, I cant wait to try these. Do you think I could use sugar free pudding or does it have to be the regular one to get the soft, chewy consistency?
I’ve not tried it with sugar free pudding, so I’m not sure how it’d turn out! I say try it and let me know how it goes.
I just made these cookies and yum! Used 1 cup of butter since I didn’t have butter flavoured shortening and only hadn’t no sufar pudding mix. My husbands favourite cookie just got that much better! Super soft cookie that stays together. Delicious. Thank you!
Nora, they really are a step up from the regular cookie! Glad you enjoyed them too!
Melanie Diluccio says
approximately how many cookies does this yield
About 3.5 dozen!
Alene Reynolds says
Really, really good! I mean REALLY GOOD!
I used a #24 ice cream scoop and baked them for 15 minutes. (High altitude)
I got 25 cookies.
Tina Marie says
Can I use vegetable shortening instead or would that throw off the taste?
Using shortening is fine!
This is my go-to oatmeal cookie recipe. Sooo delicious. I’m back again to use the recipe for a holiday office party. If only I had a go-to appetizer recipe to refer to too! Ha.
We are honored to be your go-to in the cookie department! Our Cheesy Meatball Bites and our Easy Lil Smokies & Meatball Appetizer are our go-to in the appetizer department!
I made these cookies followed the recipe to a T. The dough seemed to be really dry and they came out looking like they weren’t cooked and didn’t go flat what did I do wrong??
You likely didn’t do anything wrong- sometimes cookie recipes just need more moisture! I add more milk to tons of recipes all the time. Start with 2-3 TBSP and go from there.
Rena Pichcuskie says
Can I use 1 Cup of regular Butter instead of 1/2 reg. and 1/2 flavor butter???
My family loves Soft and chewy oatmeal raisin cookies want to try this.
The oats I have aren’t instant hope that works.
Looking for your answer soon!
Thanks Rena P. In Philly
Yep, you can use all butter in the recipe. Shortening in cookies generally helps them to not spread out as flat, so your cookies may spread a little bit more but they will still be delicious! Other types of oats work well too. Hope you enjoy the cookies!
These were the nicest oaty cookies I’ve ever tasted! I’m never usually a fan of this kind but I have been converted! I added dark choc chips and crushed walnut pieces along with the raisins. I didn’t have allspice and not keen on cinnamon so just added 2 tsps of ginger powder and this worked great.
I used all butter as had no trex shortening in. The texture was amazing and the cookies didnt spread too much at all like some people mentioned and were fantastic. I live In the UK so used vanilla blancmange powder as can’t get jello pudding here, it doesn’t have sugar in but the cookies were really lovely and sweet already and this didn’t affect the recipe. I suppose birds custard powder or angel delight may also work.
Thank you so much for this lovely recipe, it is now my go to!
Louise Todd says
Sorry forgot to rate the recipe, would give it 6 stars if I could!
So happy you loved the cookies Louise!
Dorothy Dodenhoff says
Finally- an oatmeal cookie that is perfect! It is hands-down so much better than the recipe on the Quaker oatmeal box. Thank you so much for sharing this recipe. I used craisins instead of the raisins but otherwise followed the recipe exactly. This is a “keeper” for sure.
June Morris says
These are delicious, don’t change anything when you try baking these cookies!
Thank you, June!
These cookies are delicious. Family already ask for more!
My walking group gets cookies on Friday and this is one recipe that they are asking for over and over!
Do you use quick oats!
Yes, I generally use quick oats.
Can the dough be made up and frozen?
Yes! Id recommend portioning them into ready to bake sized scoops and freezing them on a baking sheet for about an hour or two until solid, then transfer to an air tight container for up to 3 months. Then when you want to bake, just place them on a baking sheet as the oven preheats and bake as directed. You may only need to add a minute or two to the time if cooking from frozen.
Can I use almond flour instead of regular flour?
I don’t have much experience with almond flour so I’m not sure if it would work. I have had a lot of success using Cup4Cup as a gluten free substitute in many cookie recipes though!
melissa d says
I made these for my husband because he loves oatmeal raisin cookies, normally I despise oatmeal cookies….these were GREAT. I loved them and so did my whole family and my picky children. They also ended up making 3 dozen. I did not have the shortening so I just used all butter. Thank you for sharing your recipe, this is a keeper for sure!
So glad to hear you and your family enjoyed it!!