Joanna Gaines Oatmeal Raisin Cookies

This chewy, soft-baked Joanna Gaines Oatmeal Raisin Cookies is made with old-fashioned oats, plump raisins, and brown sugar, ready in just 30 minutes. The sweet scent of vanilla and warm sugar fills the kitchen as these golden treats bake to tender perfection. I love baking a fresh batch for afternoon snacks with a tall glass of cold milk.

Why This Classic Works

I used to struggle with oatmeal cookies spreading too thin or turning out rock hard after cooling. Joanna’s careful ratio of butter to brown sugar keeps them incredibly soft and flavorful. The old-fashioned oats bring the exact right amount of hearty texture.

Taking them out of the oven right when the edges crisp ensures the centers stay perfectly chewy. It is a simple lesson in trusting the carryover heat on the baking sheet.

Joanna Gaines Oatmeal Raisin Cookies Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup lightly packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 3 cups old-fashioned rolled oats
• 1 1/2 cups raisins

How To Make Joanna Gaines Oatmeal Raisin Cookies

1. Preheat and Prep: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
2. Cream the Butter and Sugars: In a stand mixer, beat the softened butter, brown sugar, and granulated sugar on medium speed until light and fluffy.
3. Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
4. Combine Dry Ingredients: Whisk together the flour, baking soda, and salt in a separate bowl, then slowly blend into the wet mixture until just combined.
5. Fold in Oats and Raisins: Gently fold the old-fashioned oats and raisins into the cookie dough using a wooden spoon or spatula.
6. Scoop and Bake: Drop rounded tablespoonfuls of dough onto the prepared baking sheets and bake for 10 to 12 minutes until the edges are golden.

Recipe Tips

• Room temperature ingredients matter: Softened butter creams properly with sugar, creating a tender cookie structure that holds its shape.
• Do not overbake: Pull them out when the centers still look slightly underdone, as they will set completely on the hot baking sheet.
• Plump the raisins: Soak your raisins in warm water for 10 minutes before draining and folding them in for extra moisture.

What To Serve With Oatmeal Raisin Cookies

These cookies pair beautifully with a cold glass of milk or a hot mug of coffee. You can also sandwich them around vanilla bean ice cream for a rustic and satisfying dessert.

How To Store

Keep cooled cookies in an airtight container at room temperature for up to 5 days. You can also freeze the baked cookies or unbaked dough balls for up to 3 months.

FAQs

Can I use quick oats instead of old-fashioned oats? Yes, but the texture will be slightly different. Old-fashioned oats provide a chewier bite, while quick oats make a softer, more uniform cookie.

Why did my cookies spread so much? Your butter might have been too warm, or your baking soda could be expired. Try chilling the dough for 30 minutes before baking to prevent excessive spreading.

Can I add nuts to this recipe? Absolutely. Fold in a half cup of chopped walnuts or pecans along with the oats and raisins for an added crunchy texture.

Nutrition

• Calories: 185 kcal
• Total Fat: 7g
• Saturated Fat: 4g
• Cholesterol: 25mg
• Sodium: 95mg
• Total Carbohydrate: 28g
• Protein: 3g

Try More Recipes:

• Joanna Gaines Peanut Butter Brownies
• Joanna Gaines Coleslaw
• Joanna Gaines Egg Drop Soup Recipe

Joanna Gaines Oatmeal Raisin Cookies

Recipe by Imen Dridi

Servings

24

servings

Prep time

15

minutes

Cooking time

15

minutes

Total time

30

minutes

Joanna Gaines Oatmeal Raisin Cookies are chewy, soft-baked treats loaded with old-fashioned oats and sweet raisins, ready in just 30 minutes. These comforting cookies are perfect for quick afternoon snacks or cozy weekend baking sessions with the family.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened

• 1 cup lightly packed light brown sugar

• 1/2 cup granulated sugar

• 2 large eggs

• 2 teaspoons vanilla extract

• 1 1/2 cups all-purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon kosher salt

• 3 cups old-fashioned rolled oats

• 1 1/2 cups raisins

Directions

• Preheat and Prep: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
• Cream the Butter and Sugars: In a stand mixer, beat the softened butter, brown sugar, and granulated sugar on medium speed until light and fluffy.
• Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
• Combine Dry Ingredients: Whisk together the flour, baking soda, and salt in a separate bowl, then slowly blend into the wet mixture until just combined.
• Fold in Oats and Raisins: Gently fold the old-fashioned oats and raisins into the cookie dough using a wooden spoon or spatula.
• Scoop and Bake: Drop rounded tablespoonfuls of dough onto the prepared baking sheets and bake for 10 to 12 minutes until the edges are golden.