Thick Oatmeal Raisinet Cookies.

Chocolate-covered raisins (Raisinets) make these super thick oatmeal cookies an unbeatable treat.

Oatmeal Raisinet Cookies by

Oatmeal Raisin Cookies are my ultimate favorite. By far, my #1 cookie. If I’m ever in a coffee shop looking for a sweet treat to pair with my coffee, I would absolutely chose the oversized oatmeal raisin cookie over the triple chocolate chunk creation.

It’s the buttery, chewy oats, the kick of cinnamon, and the overload of plump, juicy raisins that lure me in every time. Or maybe it’s because they sound healthier? Whatever.

Rather than baking up my #1 favorite cookie this past weekend, I sprung for something to keep you all on your toes.  These ain’t your mama’s oatmeal raisin cookies… these here babies are oatmeal raisinET cookies.

The cookies that come out of my kitchen must always adhere to my picky-cookie-eating guidelines. First, they gotta be THICK! I need my cookies tall and puffy.In order to achieve some thickness in all of my cookie recipes, I make sure my cookie dough balls are very tall. That’s my secret!

Rather than scooping my dough into perfect spheres, I scoop dough that is much taller than it is wide. This doesn’t allow the cookies to spread nearly as much while baking since they are so tall! And it makes for the perfectly puffy and uber-thick cookie.

Second, I like my cookies soft with the slightest crisp on the edge. I underbaked today’s cookies, taking them out of the oven at the 9 minute mark. I allowed them to cool on the silpat (or baking sheet) for 3 minutes and then transferred to a cooling rack.  They are perfectly soft and gooey in the middle and firm enough on the edges.

I also like my cookies with a ton of texture and chunks, so I made sure to overload these guys with raisinets. I was going to add some nuts to them, but alas… was fresh out of walnuts. I didn’t really miss them, though, because there was plenty of texture from the oats and raisinets.

Now let’s talk some cookie science. #nerdalert

This isn’t the first time I made oatmeal cookies. My Oatmeal M&M Cookies are a personal favorite, but I used a slightly different oatmeal cookie recipe today. That recipe calls for baking soda rather than baking powder. Here’s something helpful to remember: substituting baking powder for baking soda, like I did in today’s cookie recipe, makes a cookie rise and stay puffy after baking. Meaning, they do not “sink” when taken out of the oven. But it’s not an easy 1:1 switch. Baking soda is 4x as powerful as baking powder and needs an acid to activate it.

Even though my previous Oatmeal M&M Cookies aren’t as puffy and thick as today’s cookies, they are definitely chewier. The reason? I used a higher ratio of brown sugar to white sugar in those cookies. Today, I used an equal ratio of brown sugar to white sugar. Something helpful to remember: using more brown sugar than white sugar in a recipe (3/4 cup brown sugar, 1/4 cup white sugar for example) will produce a chewier cookie.

Both of my oatmeal cookie recipes are delicious – I brought them both to work and each batch was gone within 30 minutes! If you want a thick, puffy cookie, go with today’s recipe and make sure to pull them out of the oven early if you want them soft! If you want an incredibly chewy cookie, go with my Oatmeal M&M Cookie recipe and sub Raisinets. 😉

Oatmeal Raisinet Cookies

Enough cookie science! Let’s get to the recipe!

Warning: this cookie dough is outrageously addicting. I may or may not have “tasted” the dough one too many times!

Thick Oatmeal Raisinet Cookies

Yield: 20 cookies

Print Recipe


  • 1/2 cup (1 stick) unsalted butter, softened to room temperature
  • 1/2 cup sugar
  • 1/2 cup packed dark brown sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 and 1/4 cup all-purpose flour
  • 3/4 cups old-fashioned rolled oats
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 and 1/2 teaspoon cinnamon
  • 1 and 1/2 cups Raisinets


  1. With an electric or stand mixer fitted with a paddle attachment, cream the butter and sugars together on medium speed. Add the egg and vanilla, mixing well until combined.
  2. On slow speed, mix in the flour, baking powder, salt, and cinnamon. Manually stir in oats until the dough comes together. Fold in Raisinets. Roll into balls and freeze the balls for about 5 minutes, to get them chilly quickly.
  3. Preheat oven to 375F.
  4. Bake for 9-10 minutes. Remove from oven and let cool for 3 minutes on the baking sheet. Transfer to a cookie rack. Cookies will be very soft and may not appear to be done, but they will set up in minutes.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.


Here are my Oatmeal M&M Cookies.

I’ve had many readers write in saying how much they LOVE this recipe.

Chewy Oatmeal M+M Cookies



What are your favorite oatmeal cookie recipes like?



104 Responses to “Thick Oatmeal Raisinet Cookies.”

  1. #
    Nicoleposted April 26, 2014 at 2:29 am

    Hi Sally! If adding pecans in this recipe as well as raisinets, how much pecans would you add? Thanks!


    • Sallyreplied on April 26th, 2014 at 6:34 am

      I would stick to 1 and 1/2 cups total add-ins (broken down to whichever ratio you prefer). So, 3/4 cup and 3/4 cup for example.


  2. #
    Pattyposted June 24, 2014 at 3:25 pm

    You’re right about the cookie dough, Sally, it is addicting….I had to sit on the other side of thr counter to keep from eating it!!!


  3. #
    Leeseposted July 22, 2014 at 3:19 am


    Wow!! I just made these minus the rasisinets (did not have any on hand but will try those next). I used cranrasins, raisins, and white chocolate chips and these were the BEST oatmeal cookies I have ever baked and tasted!!!!

    Oatmeal cookies are one of my faves and since I am the only one in the house who loves them I figured my kiddos would take a pass on these…..NOT! They said it was their new favorite! LOL!!

    Thanks again for sharing your talent I so enjoy using your recipes and by far your cookie recipes ROCK!!

    Big Hugs~Leese


  4. #
    Laurenposted September 28, 2014 at 7:48 pm

    Hi! I was hoping you could explain what the “stacking ” method is?


  5. #
    Candaceposted September 30, 2014 at 6:44 pm

    I just made these today and I can’t keep my boys out of them! I think they’re aiming for cookies for dinner…not on my watch fellas! These are seriously good though! I can’t believe I’ve never thought to put Raisinets in oatmeal cookies, it seems so obvious… I’ve totally been missing out! But that’s why I love you, Sally…for your baking genius! I even used some whole wheat flour (half cup) and subbed in a little stevia and no one can even tell :)


  6. #
    Dawnposted October 14, 2014 at 9:48 am

    Can these cookies be doubled with no problems?


    • Sallyreplied on October 14th, 2014 at 2:42 pm



  7. #
    karissaposted February 3, 2015 at 12:43 am

    Hello! Just wanted to ask if I can instead use 1 cup of brown sugar and half cup of sugar. Would that also give it a fluff to the cookies?


    • Sallyreplied on February 3rd, 2015 at 3:14 pm

      The cookies would be a little too sweet. You can try 1 cup of brown sugar without any white sugar.


  8. #
    Evposted June 1, 2015 at 7:20 pm

    Just made these with half vanilla yogurt covered raisins and half chocolate covered craisins. They are yummy! They are crisp on the outside and really nice and soft on the inside. I didn’t flatten mine so they were not as flat but still good~ Thank you. They definitely don’t seem like they are done when you take them out but they firm up for sure


  9. #
    Jim Bposted December 11, 2015 at 7:44 am

    I know I’m a little late to the party, but I have a question.
    The amount of oatmeal in your cookies seems low. Is there a reason?


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