Thick Oatmeal Raisinet Cookies

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

3 images of oatmeal raisinet cookies

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.

bag of dark chocolate Raisinets candies

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.

oatmeal Raisinet cookie dough balls on a silpat baking mat

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. 😉

2 images of 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!

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oatmeal raisinet cookies

Thick Oatmeal Raisinet Cookies

  • Author: Sally
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 45 minutes
  • Yield: 20 cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: American


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


  • 1/2 cup (1 stick) unsalted butter, softened to room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup packed dark brown sugar
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 1 and 1/4 cup all-purpose flour (spoon & leveled)
  • 3/4 cups old-fashioned rolled oats
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 and 1/2 teaspoons ground 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 375°F (191°C).
  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.

Keywords: oatmeal raisinet cookies


Comments are closed.

  1. Averie @ Averie Cooks says:

    Love this post and the cookie science talk. And what you said about oatmeal raisin cookies being your fave (even over chocolate)…yes, me too! But they have to be the “perfect” oatmeal cookie, and as you know, that takes lots and lots of tweaking to get right. I

    bet you’re probably going to try the Raisinettes in the M&M cookie base…can’t wait to hear about it 🙂

    1. i knew you’d love the cookie science talk Averie! That’s too funny (and yet, i’m not surprised…) that we share the same favorite cookie! You better beieve I’m making the oatmeal raisinet cookies w/ the other oatmeal cookie recipe. With those original m&m cookies, though.. I didn’t do the “stacking” method, so I’m sure they will be thicker next time!

  2. Ashley @ Kitchen Meets Girl says:

    HA! We are totally on the same wavelength today! =) Your cookies look just amazing–love, love, love that you stuffed these full of raisinets. Oatmeal cookies are my absolute favorite, and with the addition of chocolate and raisins?!?! Yep, I could totally go for a huge batch of these!!

    1. And I could go for a huge batch of your chocolate oatmeal cookies… wanna trade?! 😉

  3. amy @ fearless homemaker says:

    i loooove oatmeal raisin cookies + I love your use of raisinets instead – what a fab idea! oh, + this is exactly how i like my cookies, too. no super-flat, super-crispy cookies for me, please! these are right up my alley. =)

    1. We share the same cookie requirements Amy! Must be thick + soft!

  4. Hayley @ The Domestic Rebel says:

    WANT. You & I share a love for oatmeal cookies and I LOVE that because that means between you and I, there’s no shortage of jazzed-up oatmeal cookie dough recipes 🙂 I never knew that tip about the sugars producing chewier cookies–that’s awesome to know since I agree with you wholeheartedly: cookies NEED to be chewy yet crispy, unrelentingly puffy yet gooey, and totally perfect. These, no doubt, fit that bill and then some. Breakfast cookie, please?

    1. These could totally nbe a breakfast cookie! Let’s just ignore the stick of butter and cup of sugar in the recipe b/c they have raisins and oats mmmk? And yes.. more brown sugar = chewier cookies! 🙂

  5. Michael Ann says:

    Raisinettes? Genius! These look GOOD!

  6. These oatmeal cookies look fantastic with raisinet!

  7. Great idea to use raisinets instead of regular raisins! Love it!

    1. It was actually my boyfriends “craving” that had me throw raisinets in instead 🙂 Thanks Jessica!!

  8. Meghan @ After the Ivy League says:

    These look so good! I love how they’re a “smart” cookie, as in two birds one stone. Rather than add raisins and chocolate chips, why not just add chocolate covered raisins! Such a good idea.

    1. “smart” cookie.. I love it!! You are totally right, Meghan! You get the chocolate AND the raisins in one 🙂

  9. Ashley @ Wishes and Dishes says:

    This is such a great idea – never thought of useing raisinets before in cookies!

    1. thank you Ashley! Raisinets are SO yummy in cookies- chocolate and raisins in one!

  10. Chung-Ah | Damn Delicious says:

    What an awesome cookie you have here! I never would’ve thought to add raisinets. It’s genius!

  11. Laura @ GotChocolate says:

    I love that you incorporated dark chocolate into these using Raisinets! Clever!

    Don’t burn up in your kitchen now! 😀

    1. Thanks Laura! I’m trying to stay cool in the kitchen too 😉

  12. Thanks Uru!

  13. Cookies are very touchy. The exact bake time is crucial and you could easily burn if left in the oven for even just 30 seconds longer. I tend to watch them in the oven like a hawk and take them out when they look underdone. They continue to “bake” on the baking sheet before moving them to a rack to cool. Sometimes cookies are just too much work and I like bars.. like your sugar cookie bars.. instead!!

  14. Back For Seconds says:

    These look goooood! I just bought raisinets for the exact same thing, crazy!!! Love a chewy, gooey, crisp edged cookie. Yum!

    1. Stephanie, our cookie “Requirements” are the same! Chewy, gooey, and crispy on the edges (but not TOO crispy!!). Too funny you bought raisinets recently too! Happy 4th my dear!

  15. Lisa {Sweet 2 Eat Baking} says:

    These look amazingly delicious, Sally. I never thought to use chocolate raisins in baking.

    1. Thank you Lisa!!

  16. What a great idea! This definitely takes oatmeal raisin cookies to a whole new level. One where I would actually choose them over chocolate chip! My family is going to love this! thanks!

    1. I would definitely chose these over chocolate chip cookies Jenna! The raisinets are such a unique addition. Thanks for stopping by! 🙂

  17. Julie @ Table for Two says:

    thanks for that cookie science..neither of which i knew about the baking powder and brown sugar..although, i might’ve subconsciously known about this but didn’t really apply the science to it when developing my own cookie recipes…so now i guess i have a reason as to why my cookies are the way they are!! i love that you threw in raisinets in these cookies! definitely a great way to incorporate a favorite childhood candy.

    1. Thanks Julie my dear! I am a huge baking science freak… research cookie dough recipes like it’s my job. I hope you have a wonderful 4th! 🙂

  18. HAppy 4th Dorothy! I love raisins but the chocolate raisinets take these baby to a whole other level! It’s the only way my bf will eat raisins too 🙂

  19. I should’ve just named these “breakfast cookies” right Jocelyn? Oats, raisins, dark chocolate… all good for ya right? Happy 4th!!

  20. Hi Sally

    I have no idea how to make a tall 1.5 tablespoon of dough. Also, can this dough be chilled overnight.

    1. Each dough ball is 1.5 Tablespoon’s worth of dough. You can make the dough balls larger or smaller if you’d like. Make sure the dough balls are tall, do not flatten them when you drop them onto your cookie sheet to bake.

    2. Yes, can be chilled overnight. The longer you chill (covered, up to 5 days), the chewier and thicker the cookie will be.

  21. Hi Sally

    What tool did you use to get 1.5 tablespoon of dough.

    1. It’s very easy. Measure 1 Tbsp of dough. Measure 1/2 Tbsp of dough. Put those two together to equal 1.5 Tablespoons.

  22. I substituted the white flour with 100% whole wheat flour and substituted the butter with fat-free organic greek plain yogurt and used 3/4 cup brown sugar, and omitted white sugar all together. I thought they were plenty sweet like this, since there is sugar in raisinets. A little less fattening using no butter and less sugar.
    Try it you might like it! 🙂

    1. GENIUS!! I love all those ideas! I’ve been meaning to try using yogurt in a cookie recipe. You’ve convinced me.. I must give it a go! Thanks Angie, so glad you liked them!

  23. Omg I don’t do that much baking but I made these tonite and these are PERFECT!!! I am so happy! I even made them tall like you said I couldn’t believe how beautiful they turned out! Thank you!

    1. Hi Shannon! This recipe still is and will always be one of my very favorites. I love oatmeal cookies! I’m so glad they turned out well for you. The “tall” trick works wonders, doesn’t it?!?! Thanks Shannon! Happy Holidays.

  24. these look amazing – what do you think about switching the raisinets for yogurt covered raisins?

    1. Sounds like a great idea Stephanie! Yum!

  25. It may depend on your oven, but mine were nowhere close to done even after 11 minutes. Maybe mine got colder in the freezer or something, but I had to pop them back in, and cook for a good 15 minutes before they weren’t gooey. Other than that, they turned out great.

  26. LOVE the tall cookie dough trick! Cannot say it enough! Definitely has changed the outcome of every cookie I make, will never go back to the old scooping way. Thank you soooo much for sharing! 🙂

    1. Hey Nicole!! That’s so great to hear! I know, I swear by this cookie dough trick too. It works every time!

  27. I just recently stumbled upon your blog and I love all your cookie recipes! I’ve tried a couple so far and now I’m curious about your “tall” cookie dough trick. Just wondering if you could elaborate, I always use a cookie scoop so I just wondered if you scoop then form or what? Thanks so much

    1. Hey Christi! I do not use a cookie scoop. I scoop up some cookie dough with a spoon then shape the dough into a tall dough ball. Not a perfect sphere or ball, much taller rather than wide. Hope this makes sense. Thanks Christi!

  28. I was looking for an oatmeal scotchies recipe and remembered how you are so careful with science behind the ingredients and came back to your blog. I did substitute the raisinets with butterscotch chips. I refrigerated the dough for a few hours, then just scooped and baked. So even though I didn’t follow it exactly, they still turned out perfectly. I have had trouble with oatmeal cookies going totally flat and these didn’t. Thanks! I’ve now pinned quite a few of your cookie recipes.

    1. Hey Beth! That is so nice to hear – I’m glad you remembered this post, AND made your own version of these cookies, AND reported back to me about it. Thank you for that! I love how thick these cookies are too – perfection, in my mind! I love oatmeal scotchies.

  29. Sam Graham, says:

    Hey Sally, another of your recipes I’m gonna try 🙂 one wee request, any chance you can add the centigrade temperature please, as UK ovens use that, and I’m always scrabbling around trying to find the conversion. :\

    Next recipe is the strawberry choc chip cookie for my daughters 7th birthday sleepover, along with some funfetti goodies I suspect 🙂

    1. Hi Sam! This would be 190C. Hope you enjoy those strawberry chocolate chip cookies!

  30. hi,
    just got them out of the oven. they look underdone but hoping they still ‘bake’ a bit more.
    fyi, the bag of raisinets I used was the exact amount needed, so no need to measure in the future. hoping they come out well, they look so yummy!

    1. Hope you enjoy them, Dana! Thanks.

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