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


  • 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.

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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?



  1. So #1…I should be in bed but I had to make these cookies
    #2…they are awesome!!
    #3….why didn’t I think to put two of my faves together?
    #4….these cookies will be gone in no time at work tomorrow!
    Like always, thanks Sally :0)

  2. While eating raisinets I thought it’d be delicious in oatmeal cookies!!! Nd I stumbled upon this post!!!!! Sounds yummy

  3. Can I make these cookies without an electric mixer? They look yum! Thanks for sharing.

  4. We had a snow day today and I made these to freeze for Christmas. They came out amazing and your directions were excellent! Thank you!

  5. tall cookie trick came through ~like whoa!
    i used it on these…
    and they turned out incredible… all your tips rock. 🙂

  6. Sally, you are a genius! I made the oatmeal chocolate chip with cranberry today for a cookie party. And they are ALL gone. Along with the entire pan of Biscoff Blonde! Thank you SO much!

  7. Made these as part of a Christmas hamper wished I hadn’t because now I have to give them all away! Will definitely make anothe batch, this time with the full amount of rasinets (I only had 1 cup but they still turned out yummy)

    • Love these cookies. So happy you made them Lisa! Sorry you have to give them all away. Just an excuse to make them again, of course.

  8. How many cookies does the recipe yield? Thanks.

  9. Hi Sally! I love all your recipes and this one looks delicious! I tried making it yesterday but the cookie didn’t melt down in the oven like yours. It stayed high like a ball..any ideas where I could’ve gone wrong? Here in Canada we do not have old fashioned rolled oats, we only have large flake oats or quick oats. I used quick oats, you think that that have been the problem? Also, do you sift the flour for this recipe? The cookie still taste good, my 3 year old devoured it, just didn’t look good. Thanks!

    • Hi Elle! Thank you so much for trying these cookies! It sounds like there was too much flour/quick oats to soak up all the moisture and therefore – preventing your cookies from spreading at all! Since you only have quick oats, I’m going to suggest lowering the flour measurement to only 1 cup. That will help!

  10. Can you use just raisins? They don’t sell raisinets here 🙁

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

    • 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.

  12. 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!!!

  13. Sally,

    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

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

  15. 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 🙂

  16. Can these cookies be doubled with no problems?

  17. 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?

  18. 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

  19. 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?

  20. So this was my first attempt at making anything other than peanut butter or chocolate chip cookies. My first mistake was not understanding how to correctly cream the butter. I read an article on how to do it, and apparently that wasn’t sufficient. After I baked the cookies, I decided to look at a video of  how this is properly done, and realized the reason I’d had so much trouble was because I did it all wrong. I mean, sugar-butter balls everywhere. It was terrible. 
    So my question is, had I creamed the butter correctly, would the ratio of dough to raisinets be less raisinet dense? Does creaming the butter significantly increase the amount of dough? It seems like I’m just eating a handful of raisinets separated by a little dough haha. My two and a half year old certainly isn’t complaining. 

    • It sounds like there may not have been enough volume beaten into the cookie dough– that creaming step is imperative. You want a super creamy mixture, so beat longer and at a higher mixer speed.

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