The Best Cinnamon Oatmeal Raisin Cookies You’ve Ever Tried!
Chewy, delicious, and just enough oats and raisins to make you feel like you’re doing something healthy: our Cinnamon Oatmeal Raisin Cookies are going to be your new go to!
This cozy recipe is a delicious collaboration with our sister blog, Whisk & Wunder — where we share beautiful recipes for our German-speaking audience! If you’re looking for the German version of these Cinnamon Oatmeal Raisin Cookies, click here.
✨ keep reading here if you’re looking English!
🇩🇪 Für das Rezept auf Deutsch klick einfach hier: Zum deutschen Rezept 🇩🇪
“You need an Oatmeal Raisin Cookie Recipe!”
That is something my friend told us in our first week of having a food blog. It was her birthday literally two weeks later which was perfect, because usually Thomas and I aren’t so keen on Oatmeal Raisin. This recipe changed the game for us completely.
If you’ve ever wondered whether there’s cinnamon in oatmeal raisin cookies, the answer is a resounding yes—and it’s the secret that makes these cookies unforgettable. Our Cinnamon Oatmeal Raisin Cookies are soft, chewy, and filled with cozy flavor from nutty brown butter, sweet raisins, and just the right amount of warm spice.
These cookies are everything you love about the classic oatmeal raisin recipe—only deeper, richer, and more aromatic. Whether you’re baking for the holidays, meal prepping for the week, or simply craving something nostalgic with your morning coffee, these cookies will hit the spot every time.
Why Cinnamon Makes All the Difference
Cinnamon brings warmth and balance to the natural sweetness of raisins and brown sugar. It turns a simple oatmeal cookie into a dessert that tastes like a hug in every bite. Combined with the caramelized flavor of brown butter, it adds a nutty, toasty depth you can’t get from plain butter.
If you’ve never browned butter before, don’t worry—it’s easy. You’ll melt butter over medium heat until it turns golden and aromatic. Once you smell that rich, nutty aroma, you’ll know it’s ready. Let it cool slightly before using it in your dough for the best chewy texture.
Ingredients for Cinnamon Oatmeal Raisin Cookies
Wet Ingredients
- 1 cup (225 g) salted butter, browned and slightly cooled
- 1 cup (200 g) brown sugar
- 2 large eggs
- 1 tsp (5 mL) vanilla extract
Dry Ingredients
- 2 cups (240 g) all-purpose flour
- 2 cups (160 g) old-fashioned oats
- 1 tsp (5 g) baking powder
- 1 tsp (5 g) baking soda
- ½ tsp (2.5 g) salt
- 2 tsp (6 g) ground cinnamon
- 2 cups (340 g) raisins
Optional Topping:
- ¼ cup brown sugar
- 1 tsp cinnamon (for rolling the dough before baking)
How to Make Cinnamon Oatmeal Raisin Cookies
1. Brown the Butter
Melt the butter in a medium saucepan over medium heat. Once it begins to foam, stir frequently until it turns a rich amber color and smells nutty. Remove from heat and let it cool slightly.
2. Mix Wet Ingredients
Whisk together brown sugar and eggs in a large bowl until smooth and creamy. Add vanilla extract and the cooled brown butter, whisking until combined.
3. Combine Dry Ingredients
In another bowl, mix the flour, oats, baking powder, baking soda, salt, and cinnamon. Gradually add this to the wet mixture, stirring gently until just combined.
4. Add Raisins
Fold in the raisins evenly. The dough should be thick and slightly sticky.
5. Chill the Dough (Optional but Recommended)
Cover and chill the dough for at least 30 minutes. This helps the cookies bake thicker with a chewy center.
6. Scoop and Bake
Preheat the oven to 350°F / 175°C. Line baking sheets with parchment paper. Scoop dough balls about 2 inches apart. For extra cinnamon flavor, roll each ball in your cinnamon-sugar mixture before baking.
Bake for 12–15 minutes, or until the edges are golden and the centers look just set.
7. Cool and Enjoy
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. The centers will firm up as they cool, giving you the perfect chewy texture.
FAQ – Cinnamon Oatmeal Raisin Cookies
Do oatmeal raisin cookies have cinnamon in them?
Yes! Traditional oatmeal raisin cookies often include ground cinnamon — it’s what gives them that signature warm, cozy flavor. In this recipe, we use a little extra cinnamon to balance the sweetness of the raisins and enhance the nutty notes of the brown butter.
Can I use quick oats instead of old-fashioned oats?
You can, but the texture will change. Old-fashioned rolled oats give these cookies their chewy center and hearty bite. Quick oats make them softer and more uniform, while steel-cut oats should be avoided since they don’t soften properly in baking.
How do I keep oatmeal raisin cookies soft and chewy?
The key is not to overbake them. Remove the cookies from the oven when the edges are golden but the centers still look slightly underdone — they’ll finish baking on the sheet as they cool. Using brown sugar, room-temperature eggs, and chilling the dough before baking also helps create that perfect chewy texture.
Can I add frosting or glaze to these cookies?
Absolutely. Once cooled, you can frost them with our Easy Vanilla Cream Cheese Frosting for a bakery-style finish.
If you’re baking around the holidays, try our Eggnog Cream Cheese Frosting — it pairs beautifully with the cinnamon and brown butter flavors.
Can I freeze the dough or baked cookies?
Yes! Scoop the dough into portions, freeze on a baking sheet until solid, and transfer to an airtight bag or container. Bake straight from frozen, adding 1–2 minutes to the baking time.
Baked cookies also freeze well for up to 3 months — just layer them between parchment paper in a freezer-safe container.
How long do these cookies stay fresh?
Stored in an airtight container at room temperature, they’ll stay soft for up to 5 days. You can refrigerate them for up to a week or freeze for longer storage. Reheat briefly in the microwave (about 10–15 seconds) for that fresh-from-the-oven taste.
Tips for Perfect Cinnamon Oatmeal Raisin Cookies
- Use old-fashioned oats for that classic chewy texture—avoid quick oats or steel-cut.
- Don’t skip the brown butter. It adds nutty flavor and makes the cookies richer and more aromatic.
- Chill your dough if you want thicker cookies with crisp edges.
- Mix-ins to try: chopped walnuts, chocolate chips, or even a drizzle of maple glaze for holiday baking.
- Storage: Keep cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
If You Love This, You’ll Love…
White Chocolate Raspberry Cookies
Soft, buttery cookies bursting with tangy raspberries and creamy white chocolate. These feel like a bakery treat but come together easily at home — perfect for Valentine’s Day or spring baking.
Brown Butter Pistachio Oatmeal Cookies
If you loved the nutty brown butter flavor here, you’ll fall in love with these pistachio-packed oatmeal cookies. They’re chewy, aromatic, and just a little bit fancy — the perfect mix of cozy and elevated.
Fluffy Pumpkin Pie Cookies
Light, spiced, and full of pumpkin flavor — these cookies taste like mini pumpkin pies in cookie form. They’re the ultimate fall treat to cozy up with a cup of coffee or tea.
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Serving Suggestions
These cookies are amazing on their own, but if you want to take them to the next level, try adding a layer of frosting once they’ve cooled. We love topping ours with our Easy Vanilla Cream Cheese Frosting — it adds just the right amount of sweetness and turns these cookies into bakery-style treats.
For a festive twist, especially around the holidays, swap the vanilla for our Eggnog Cream Cheese Frosting. The hint of nutmeg and creamy eggnog flavor pair perfectly with the cinnamon and brown butter in these cookies
The Final Bite
These Cinnamon Oatmeal Raisin Cookies are soft, chewy, and bursting with cozy flavor. The brown butter adds depth, the cinnamon brings warmth, and the raisins keep every bite perfectly sweet. They’re everything you want in a classic oatmeal cookie—comforting, nostalgic, and impossible to resist.
Let us know if you have a chance to try these out, and if you do definitely send us pictures! We love to see them.
Looking forward to hearing from you,
Much love,
Sidney & Thomas
The Best Cinnamon Oatmeal Raisin Cookies You’ve Ever Tried!
Ingredients
Method
- Melt the butter in a medium saucepan over medium heat. Once it begins to foam, stir frequently until it turns a rich amber color and smells nutty. Remove from heat and let it cool slightly.1 cup salted butter
- Whisk together brown sugar and eggs in a large bowl until smooth and creamy. Add vanilla extract and the cooled brown butter, whisking until combined.1 cup brown sugar, 2 large eggs, 1 tsp vanilla extract
- In another bowl, mix the flour, oats, baking powder, baking soda, salt, and cinnamon. Gradually add this to the wet mixture, stirring gently until just combined.2 cups all-purpose flour, 2 cups old-fashioned oats, 1 tsp baking powder, 1 tsp baking soda, ½ tsp salt, 2 tsp ground cinnamon
- Fold in the raisins evenly. The dough should be thick and slightly sticky.2 cups raisins
- Cover and chill the dough for at least 30 minutes. This helps the cookies bake thicker with a chewy center. This step is technically optional, but we strongly recommend it if you have the time.
- Preheat the oven to 350°F / 175°C. Line baking sheets with parchment paper. Scoop dough balls about 2 inches apart. For extra cinnamon flavor, roll each ball in your cinnamon-sugar mixture before baking.¼ cup brown sugar, 1 tsp cinnamon
- Bake for 12–15 minutes, or until the edges are golden and the centers look just set.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. The centers will firm up as they cool, giving you the perfect chewy texture.
Nutrition
Notes
- Nutrition: The information provided here is meant to be used as a rough guide, and nothing more. We are not licensed nutritionists.
A version of the recipe we could print would be helpful
We just switched recipe card plug ins! The recipe card will be up by EOD apologies!
thanks for inluding the link to the frosting recipe, those really made all the difference
What a delicious recipe! They came out perfectly. I did add chocolate chips to mine, didn’t roll in the brown sugar/cinnamon, nor did they need frosting.