McCormick oatmeal raisin cookies are classic drop cookies made with rolled oats, plump raisins, brown sugar, and warm cinnamon. This straightforward version bakes up tender in the middle with lightly crisp edges, and a short rest for the dough helps the cookies hold their shape.
Ingredients
- 1 cup (227 g) unsalted butter, softened
- 1 cup (213 g) packed light brown sugar
- 1/2 cup (100 g) granulated sugar
- 2 large eggs, at room temperature if convenient
- 2 teaspoons (10 ml) vanilla extract
- 1 1/2 cups (188 g) all-purpose flour, spooned into the cup and leveled
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon fine salt
- 3 cups (270 g) old-fashioned rolled oats
- 1 cup (150 g) raisins
- 2 tablespoons (30 ml) water, optional, for plumping the raisins
Instructions
- Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper. If the raisins feel dry, cover them with hot water in a small bowl for 10 minutes while you prepare the dough, then drain and pat them dry. This optional step makes them softer; skip it if the raisins are already tender.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set the mixture aside. Measuring flour by spooning it into the cup and leveling the top helps prevent a dry, heavy dough.
- In a large bowl, beat the softened butter with the brown and granulated sugars until creamy and evenly combined, about 2 minutes with an electric mixer. Scrape down the sides of the bowl as needed. The butter should be soft enough to indent but not melted.
- Beat in the eggs one at a time, mixing until each is incorporated. Add the vanilla and mix briefly. If the mixture looks slightly curdled, continue with the recipe; it will come together when the dry ingredients are added.
- Add the flour mixture and mix on low speed just until no dry streaks remain. Stir in the oats and raisins with a sturdy spoon or spatula. Avoid prolonged mixing after the flour goes in, which can make the cookies less tender.
- Drop rounded tablespoons of dough, about 1 1/2 tablespoons (25–30 g) each, onto the prepared sheets, spacing them about 2 inches (5 cm) apart. Bake one sheet at a time for 10–12 minutes, until the edges are lightly golden and the centers still look a little soft. The centers will continue to set as the cookies cool.
- Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a wire rack to cool. Repeat with the remaining dough. The recipe makes about 24 cookies, depending on scoop size.
Tips
- Use rolled oats: Old-fashioned rolled oats give these cookies their chewy texture. Quick oats can be used in a pinch, but the cookies will be softer and less distinct; steel-cut oats are not a suitable direct substitute.
- Keep butter soft, not greasy: If butter is melted or nearly liquid, the cookies may spread too much. If it becomes very soft while mixing, chill the dough for 15–20 minutes before scooping.
- Watch the first batch: Ovens and cookie sizes vary. Take the cookies out when the edges are set and lightly browned, even if the middle looks underdone; baking until the centers are firm can make them dry.
- Measure flour carefully: Too much flour is a common reason oatmeal cookies turn cakey or crumbly. Spoon flour into the measuring cup and level it, or weigh the listed amount.
Serving Suggestions
Serve the cookies slightly warm or fully cooled with a glass of milk, coffee, or tea. For a simple dessert, pair one with vanilla ice cream or crumble it over a bowl of yogurt or pudding. If serving warm cookies with ice cream, allow them to cool for a few minutes first so the ice cream does not melt immediately.
Variations
For a nuttier cookie, replace up to 1/2 cup (75 g) of the raisins with chopped walnuts or pecans. Add 1/2 cup (85 g) of semisweet chocolate chips for a sweeter variation, or use dried cranberries in place of some or all of the raisins for a tart fruit note. For a stronger spice flavor, add 1/4 teaspoon ground nutmeg or ginger. These changes affect flavor and texture slightly; keep the total amount of mix-ins close to the recipe’s 1 cup (150 g) of raisins so the dough remains easy to portion.
Storage and Reheating
Cool cookies completely before storing. Keep them in an airtight container at room temperature for up to 4 days. For longer storage, freeze baked cookies in a freezer-safe container or bag for up to 2 months, separating layers with parchment; thaw at room temperature. You can also freeze scooped, unbaked dough portions for up to 2 months and bake them from frozen, adding about 1–2 minutes to the bake time. Refrigerate perishable ingredients promptly and do not leave baked cookies or dough at room temperature for more than 2 hours in a warm setting.
To refresh a baked cookie, warm it in a 300°F (150°C) oven for 3–5 minutes, or microwave one cookie for about 8–10 seconds. These cookies contain eggs, but they are baked until set; the USDA FSIS safe minimum temperature for egg dishes is 160°F (71°C). For cookies, follow the baking cues in the recipe rather than relying on a thermometer in a small cookie.
Frequently Asked Questions
Can I make the dough ahead?
Yes. Cover the bowl and refrigerate the dough for up to 24 hours. Chilled dough may bake a little thicker and may need an extra minute or two in the oven. If it is too firm to scoop, leave it at room temperature for 10–15 minutes.
Why did my cookies spread too much?
Butter that is too warm, a hot baking sheet, or too little flour can cause excess spreading. Use softened rather than melted butter, measure the flour accurately, and let baking sheets cool before adding another batch. Chilling the dough briefly can also help.
Can I use quick oats instead of rolled oats?
Yes, though the texture will be softer and less chewy because quick oats are cut smaller. Use the same volume, 3 cups (270 g), and do not substitute steel-cut oats, which need more moisture and cooking time.
Do I need to soak the raisins?
No. Soaking is optional and most helpful when raisins are noticeably dry. If you soak them, drain and dry them well so extra water does not loosen the dough.
Can I make these cookies without a mixer?
Yes. Use a sturdy whisk or wooden spoon to cream the softened butter and sugars until smooth and fluffy, then mix in the eggs and vanilla. Fold in the dry ingredients, oats, and raisins by hand.
How can I tell when they are done?
The edges should look set and lightly golden, while the centers remain soft and slightly puffy. They firm as they cool on the baking sheet. If you wait until the centers look completely dry in the oven, the cooled cookies may be overbaked.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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