Giant Oatmeal Raisin Cookies

Last updated on December 18th, 2025

These soft and chewy Giant Oatmeal Raisin Cookies are made with simple pantry ingredients and have the best flavour and texture. They’re easy to make and so delicious, your family will love them!

There are many oatmeal raisin cookies out there, but what I really crave are these super soft, loaded with oats and raisins cookies that are perfectly spiced with a hearty, chewy texture.

Here’s everything you’ll need to make these Giant Oatmeal Raisin Cookies

• ½ cup (120 grams) butter, room temperature
• ¾ cup (175 grams) dark brown sugar, lightly packed
• 1 egg, room temperature
• ¼ cup (65 grams) milk, room temperature
• 1 teaspoon (5 grams) vanilla
• 1 cup (135 grams) all-purpose flour plus 2 tablespoons
• 1 teaspoon (5 grams) baking powder
• 1/8 teaspoon (1 gram) baking soda
• ½ teaspoon (2 grams) cinnamon
• 1 teaspoon (3 grams) kosher or fine sea salt
• 1 cup (90 grams) old-fashioned rolled oats
• ½ cup (75 grams) raisins

Why you’ll love these Oatmeal Raisin Cookies

1. They’re made in one bowl with simple ingredients that you may already have on hand.
2. They have those much sought-after soft and tender centres with crispy edges.
3. They’re sweetened with rich, dark brown sugar and scented with cinnamon and vanilla.
4. They have a deliciously irresistible, buttery flavour.
5. They bake up in minutes!

This recipe does call for 30-60 minutes chill time before baking. It’s an extra step, but the dough will be sticky and the chill time really helps in shaping the cookies. I don’t recommend chilling the dough for any longer than that, however. The oats will absorb the moisture from the egg and milk and won’t expand as well as they bake. If you do chill the dough for longer (you can do so for up to 2 days if pressed), allow it to sit at room temperature for at least 30 minutes before baking.

These Giant Oatmeal Raisin Cookies are delicious with a cup of tea, a glass of milk or your favourite vanilla ice cream—try it! Everyone will adore this crispy-chewy version of a classic, homemade treat! 

Try these Chewy Ginger Molasses Cookies or these Old Fashioned Date Squares next.

If you make this recipe, please tag me on Pinterest or Instagram so I can see! 

And of course, feel free to leave any questions, comments or reviews. This is the best place to reach me, and I’d love to hear from you!

Giant Oatmeal Raisin Cookies

These soft and chewy giant oatmeal raisin cookies are made with brown sugar, vanilla and cinnamon and have the best flavour and texture. They’re easy to make and SO GOOD, your family will love them!

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Prep Time:15 minutes mins

Cook Time:15 minutes mins

Chill time:30 minutes mins

Course: Dessert, Snack

Keyword: baking, cookies, oatmeal raisin

Servings: 14

Equipment

• Measuring set
• Whisk
• 4 Qt mixing bowl
• Parchment paper
• Baking sheet
• Wire cooling rack

Ingredients

• ½ cup butter room temperature
• ¾ cup dark brown sugar lightly packed
• 1 egg room temperature
• ¼ cup milk room temperature
• 1 teaspoon vanilla
• 1 cup all-purpose flour plus 2 tablespoons
• 1 teaspoon baking powder
• 1/8 teaspoon baking soda
• ½ teaspoon cinnamon
• 1 teaspoon kosher or fine sea salt
• 1 cup old-fashioned rolled oats
• ½ cup raisins

US Customary – Metric

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Instructions

• Preheat oven to 375ºF (190ºC) and prepare parchment-lined or lightly buttered baking sheets.
• In a large bowl, cream together butter and sugar until smooth. Whisk in egg, milk and vanilla.
• Add flour, baking powder, baking soda, cinnamon and salt and mix until combined. Add oats and raisins and continue mixing until well incorporated.
• Refrigerate the cookie dough for 30-60 minutes.
• Drop by heaping tablespoons, 5 inches apart, on prepared baking sheets and flatten them slightly.
• Bake for 10-12 minutes until golden brown around the edges. The cookies might look under-baked, but they will continue to set as they cool. This is the secret to a soft and chewy oatmeal raisin cookie! Remove from the oven and let cool on baking sheets for 5 minutes where they will continue to finish baking. Transfer to a wire cooling rack to let cool completely.

Notes

Chill time: This recipe calls for 30-60 minutes chill time before baking. It’s an extra step, but the dough will be sticky and the chill time really helps in shaping the cookies. I don’t recommend chilling the dough for any longer than that, however. The oats will absorb the moisture from the egg and milk and won’t expand as well as they bake. If you do chill the dough for longer (you can do so for up to 2 days if pressed), allow it to sit at room temperature for at least 30 minutes before baking.

Make them gluten free: Use an equal amount of your favourite good quality 1:1 gluten free flour blend.

Make them dairy free: Substitute vegan butter and your favourite plant-based milk.

Storage: Cookies will stay fresh in an airtight container on the counter for up to 1 week and freeze well for up to three months.