These oatmeal raisin cookies have been on my go-to list ever since I first tried them on a rainy afternoon when I needed something comforting and simple. I discovered this version while adapting pantry staples into a soft, chewy cookie that still delivered big flavor. The texture is slightly tender at the center, with edges that brown gently and a warm cinnamon scent that fills the kitchen. My kids called them "the hug cookies" because they felt like a warm comfort in cookie form.

I learned to trust quick oats in this formula: they give the cookies structure without being gummy, and you can easily swap old-fashioned rolled oats for a chewier bite. These are forgiving to make—no chill time required—and they are built for busy afternoons when you want something home-baked without fuss. The applesauce keeps them moist so you get that soft, chewy center even after they cool. They are ideal for school lunches, afternoon snacks, or a simple dessert with a glass of milk.

Ingredients

• Butter: Use 1/2 cup (1 stick) unsalted butter, softened to room temperature. It provides richness and helps the cookies brown evenly; I prefer Land O'Lakes or Kerrygold for consistent results.
• Sugars: 1 cup packed light brown sugar and 1/2 cup granulated sugar. The brown sugar keeps the cookies moist and gives a subtle molasses depth; pack it firmly when measuring.
• Eggs & Vanilla: 2 large eggs and 1 teaspoon pure vanilla extract. Eggs provide structure and moisture; use real vanilla for the best aroma.
• Applesauce: 1/2 cup unsweetened applesauce adds moisture and keeps the interior tender—great for a slightly lighter texture.
• Oats: 3 cups quick oats (or old-fashioned oats for chewier texture). If you only have rolled oats and want the quick-oat texture, pulse a few times in a blender.
• Flour: 1 1/2 cups all-purpose flour to provide structure. Measure by spooning into the cup and leveling for accuracy.
• Leavening & Spice: 1 teaspoon baking soda, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon. Cinnamon gives a warm note that complements the raisins beautifully.
• Add-ins: 1 cup raisins (or more to taste). Optional: 1 1/2 cups cinnamon chips (Hershey's cinnamon chips are a favorite) and 1/2 cup chopped walnuts if you like extra crunch.

Instructions

Prep: Preheat the oven to 350°F. Line baking sheets with parchment paper and position racks in the middle of the oven. Gather and measure ingredients so everything is within reach; softened butter mixes more evenly and prevents overworking the batter. Make the Wet Base: In a large mixing bowl, beat 1/2 cup softened butter with 1 cup packed light brown sugar and 1/2 cup granulated sugar until smooth and slightly glossy, about 1–2 minutes with an electric mixer. Beat in 2 large eggs one at a time, pausing to scrape down the bowl. Add 1 teaspoon vanilla extract and 1/2 cup applesauce and mix just until combined—avoid overbeating to keep the cookies tender. Combine Dry Ingredients: In a separate bowl, whisk together 3 cups quick oats, 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon. Whisking ensures even distribution of leavening and spice so every cookie bakes evenly. Bring It Together: Fold the dry mixture into the wet mixture in two additions, stirring gently until just incorporated. Avoid overmixing; stop when there are no visible flour streaks. Fold in 1 cup raisins and optional cinnamon chips or walnuts. The dough should hold together but still be scoopable—if it's too loose, chill briefly for 10–15 minutes. Scoop and Bake: Drop heaping tablespoonfuls (or use a small cookie scoop) onto prepared baking sheets, spacing about 2 inches apart. Press a couple extra raisins or chips on top for a pretty finish. Bake for 8–10 minutes until the edges are lightly golden and the centers still look slightly soft—they will continue to set on the hot pan. Cool: Remove trays from the oven and let cookies rest on the baking sheet for 2–3 minutes, then transfer to a cooling rack to finish cooling. This short rest lets the cookies firm up while staying tender inside.

Storage Tips

Keep cookies in an airtight container at room temperature for up to 3 days. To maintain softness, place a slice of white bread in the container—the cookies will absorb moisture and stay tender. For longer storage, freeze fully cooled cookies in a single layer on a tray, then transfer to a freezer-safe bag for up to 3 months. Reheat frozen cookies in a 300°F oven for 6–8 minutes or microwave individual cookies for 10–15 seconds to restore freshness. If freezing dough, freeze scooped dough balls on a tray and then bag them for convenient baking from frozen.

Ingredient Substitutions

If you prefer chewier cookies, swap quick oats for old-fashioned rolled oats one-for-one. For dairy-free: use an equal amount of dairy-free butter or margarine; texture may be slightly different. To make these egg-free, substitute with two flax eggs (2 tbsp ground flaxseed mixed with 6 tbsp water, chilled) but expect a denser result. For gluten-free, use a 1:1 gluten-free flour blend and certified gluten-free oats. Reduce sugar by up to 1/4 cup if you prefer less sweetness; add a touch more applesauce if you need compensation for moisture.

Serving Suggestions

Serve warm with cold milk, coffee, or a scoop of vanilla ice cream for an indulgent dessert. For brunch, plate cookies with fresh fruit and yogurt. Garnish with a light dusting of cinnamon or a drizzle of warmed caramel for a festive touch. They pair nicely with spiced tea or a creamy latte and make lovely additions to cookie trays for holidays and potlucks.

Cultural Background

Cookies combining oats and dried fruit have roots in practical home baking where shelf-stable ingredients were used for nourishment and flavor. Oatmeal cookies became popular in American kitchens in the early 20th century as oats were recognized for their hearty texture. Raisins add a touch of natural sweetness that was preferred before chocolate chips became ubiquitous. This variation balances soft texture with the wholesome, slightly nutty character of oats.

Seasonal Adaptations

In the fall, fold in a pinch of nutmeg and swap raisins for chopped dried apples or cranberries for a seasonal twist. During the holidays, add 1/2 cup chopped toasted pecans and 1/2 cup white chocolate chips to create a festive flavor. In summer, mix in chopped fresh, dried apricots or cherries. Adjust spices and mix-ins to reflect the season—pumpkin spice in autumn or lemon zest and dried blueberries in spring work beautifully.

Meal Prep Tips

Portion cookies into individual bags for lunches or freeze in stacks separated by parchment paper. If prepping dough ahead, portion dough into a silicone muffin liner and freeze; pop out the dough portions into a freezer bag. Bake a fresh tray each morning or bake all at once and freeze for quick snacks. Label freezer bags with the bake date and use within 3 months for best quality.

These cookies are simple, forgiving, and a lovely way to make the kitchen smell like home. Try making a double batch so you have extras to share—the smiles they bring are worth it.