Oatmeal Raisin Cookies

Let me just start by saying that oatmeal raisin cookies usually aren’t my jam. I know that’s not the ringing endorsement that you’d expect from an oatmeal raisin cookie post, but we value transparency here at BwB, and I feel like starting there provides important context for what I’m to say next:

These are the best oatmeal raisin cookies I’ve ever had. I love them and find them absolutely irresistible when I make them. Which is strange, because…well, see above. I am absolutely, positively ga-ga over these incredible cookies, which makes the next reveal even more shocking: these are 100% whole wheat cookies.

this recipe

Pick your jaw up off the floor, BB. I’ll explain. 

In this Post:

About these Oatmeal Raisin Cookies

There are some cookies that should be light in texture. Almost ethereal. Like an Orange Creamsicle Spritz Cookie or a Lemon Bar. They should melt on your tongue and whisper sweet, flavor-filled nothings to you.

This is not that cookie. This is a hearty embrace in cookie form – a perfect companion for crisp autumn mornings or cozy winter afternoons with a steaming cup of tea. Every bite delivers an incredible, deep flavor (thank you molasses and vanilla!), and a full-bodied texture from the oatmeal, raisins, and white wheat flour. The cream cheese adds a subtle richness that transforms these from ordinary oatmeal raisin cookies into something extraordinary. After a long rest in the refrigerator, these cookies bake up with perfectly crisp edges that give way to a tender, chewy center studded with plump raisins and toasted oats.

This cookie surprised me; I never expected to love it this much. What started as a simple experiment with whole wheat flour turned into my definitive oatmeal raisin cookie recipe. If I’m going to eat an oatmeal raisin cookie, it has to be this one. And once you try them, I suspect you’ll feel the same way.

Recipe At-A-Glance

Prep Time: 35 minutes

• 20 minutes to prep your ingredients (this is known as mise en place, and is essential for amazing baking!)
• 15 minutes for mixing
• 4-24 hours rest time
• 60 minutes total baking time

Total Time: 95 minutes over two days Bake Time: 60 minutes Yield: 18-24 oversized cookies, or 40-48 standard-sized cookies

Key Temperatures:

• Oven: True 350° convection, or true 375° convention

Storage:

• Room temperature: 3-4 days on countertop, in airtight container
• Freezer: Up to 2 months (dough); up to 2 months (finished cookies) glaze) for up to three months)

Skill Level:

• Intermediate

Equipment Needed:

• Stand mixer or hand mixer
• Sheet Pans
• Digital kitchen scale (highly recommended)
• Mixing bowls
• Stiff Spatula
• Sifter or Fine Mesh Strainer
• Oven thermometer
• Cooling rack
• 2-tablespoon or 4-tablespoon cookie scoop
• Parchment Paper

Dietary Notes:

• Vegetarian
• Contains dairy, eggs, and gluten
• No nuts

Ingredients in these Oatmeal Raisin Cookies

When you understand how the ingredients work in your baked goods, you’ll unlock a super power that will help you customize all of your baked goods in an innumerable number of ways! Imagine being able to make your cookies, cakes, pies and breads into exactly what you want them to be, instead of being bound to a recipe…learning ingredient science is the key! 

Here is how the ingredients in these cookies make them into the absolute best oatmeal raisin cookies you’ve ever had.

White Wheat Flour isn’t just any flour – it’s the secret weapon that makes these cookies truly special! When using white wheat flour, you get all the nutritional benefits of whole wheat with a lighter flavor that lets the other ingredients shine. It adds a wonderful toothiness that enhances every bite. If you’re using red wheat flour, follow the recipe’s blend of all-purpose and whole wheat flour for the perfect balance of texture and flavor.

Cream Cheese & Butter are the dynamic duo that makes these cookies extraordinary! The cream cheese brings a subtle tang and creates an unbeatable soft texture, while butter delivers rich flavor and those perfectly crisp edges we crave. Room temperature is crucial here – both need to be truly soft (you should be able to easily press your finger into them) to work their magic. I typically leave both on the countertop for 2-3 hours to reach the perfect temperature.

Sugar & Molasses work together to create something truly special. Instead of using pre-made brown sugar, this recipe lets you control the exact amount of molasses, giving you deeper caramelization and more complex flavor. During baking, this combination creates those beautiful color variations and helps develop the perfect crisp-tender texture we’re after.

Eggs are the surprising heroes in these cookies! It’s almost contradictory – the fatty yolks tenderize while the protein-rich whites provide structure. Adding them one at a time ensures they incorporate perfectly, leading to that ideal chewy texture we want in an oatmeal cookie.

Old-Fashioned Oats & Raisins are non-negotiable elements that make these cookies what they are. Don’t even think about using instant oatmeal – only old-fashioned oats will give you that hearty, satisfying chew. And those raisins? They need to be fresh and plump to deliver their best flavor and texture. Skip those forgotten ones in the back of your pantry; your cookies deserve better!

Vanilla Extract isn’t just a background note here – a full tablespoon brings rich, floral depth that weaves through every bite. It bridges the molasses, cinnamon, and raisins, creating a harmony of flavors that makes these cookies unforgettable.

Cinnamon is used with restraint (just ½ teaspoon!) because we want it to complement, not overwhelm. It adds a subtle warmth that enhances the molasses and whole wheat flour while making the vanilla seem even more pronounced. Think of it as a conductor, helping all the other flavors play together beautifully.

Kosher Salt is crucial for more than just balancing sweetness. A full teaspoon might seem like a lot, but it heightens the caramel notes from the molasses, makes the vanilla more vibrant, and creates a sophisticated flavor that keeps you coming back for “just one more” cookie.

Baking Soda & Baking Powder work overtime in this recipe! Yes, there’s more than you might expect (1¼ teaspoons of each!), but there’s a method to this madness. The baking soda reacts with the molasses to create rise and that gorgeous caramelization we’re after, while the baking powder ensures a consistent rise throughout baking. Together, they create cookies with perfectly crisp edges and tender centers. The cornstarch helps moderate their enthusiasm, ensuring your cookies don’t spread too much while baking.

Remember: Each ingredient plays a crucial role in creating an oatmeal raisin cookie that will make you forget every mediocre version you’ve ever had! 💝 Let’s get baking, shall we?

The Recipe

Oatmeal Raisin Cookies

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These Oatmeal Raisin Cookies are the epitome of a perfect cookie! Featuring whole wheat flour for an unexpected and delightful toothiness, these cookies are the perfect after-school snack, or an elevated beauty that can be added to any dessert table.

• Total Time: 0 hours
• Yield: 18–24 oversized cookies, or 36–48 standard sized cookies 1x

Ingredients

Scale 1x2x3x

• 375 grams (3 1/3 cups) white wheat flour (if using hard red wheat flour, use 214 grams [1 2/3 cups] all-purpose flour, and 189 grams [1 2/3 cups] whole wheat flour)
• 1 1/4 teaspoons baking soda
• 1 1/4 teaspoons baking powder
• 2 1/2 teaspoons cornstarch
• 1 teaspoon kosher sea salt
• 1/2 teaspoon cinnamon
• 227 grams (1 cup) unsalted butter, room temperature
• 75 grams (1/3 cup) full-fat cream cheese, room temperature
• 500 grams (2 1/2 cups) granulated sugar
• 3 tablespoons molasses
• 3 large eggs, room temperature
• 1 tablespoon pure vanilla extract
• 135 grams (1 1/2 cups) old-fashioned oats
• 300 g (2 cups) raisins

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Instructions

1. Sift together the all-purpose flour, baking soda, baking powder, cornstarch, kosher salt, and cinnamon in a medium bowl. Set aside.
2. Place the old-fashioned oats in a separate bowl and set aside.
3. Add the butter and cream cheese to a large mixing bowl, or the bowl of a stand mixer. Mix until fully combined and smooth.
4. Add the granulated sugar and molasses and cream until light and fluffy. (Not sure what “cream until light and fluffy” means? Check out this blog post!) Scrape bowl as needed to make sure that everything is incorporated.
5. Add eggs, one at a time, mixing until each egg is fully incorporated. 
6. Add pure vanilla extract and mix until fully incorporated. 
7. Add ⅔ of the flour mixture and mix on lowest speed until nearly combined. Scrape the sides and bottom of the bowl to ensure even mixing of the dough.
8. Add the remaining flour mixture and mix on lowest speed until nearly combined.
9. Add raisins and oatmeal and mix on lowest speed only until they are well-distributed (~5-10 seconds maximum). Scrape the sides and bottom of the bowl very gently to ensure that the ingredients are all combined.
10. Place the dough in a medium-sized bowl and cover with plastic wrap (I like to place a lid or a piece of foil over the plastic wrap as well). Place in the refrigerator for 8-24 hours to allow the dough glutens in the flour to get fully hydrated and relax, and to allow the fats to become firm (this prevents spreading in the oven!).
11. At least 30-45 minutes before you place the first batch in the oven, preheat the oven to a true 350°F convection, or a true 375°F conventional (use an oven thermometer to help you determine what the set temperature of your oven should be). Place oven racks on the top-middle and bottom-middle racks of your oven. 
12. Use a standard, 4-tablespoon ice cream scoop to make 4 cookie balls. Roll each ball in your hands to ensure circular cookies (this isn’t mandatory), and place each cookie ball onto a standard baking sheet. Alternatively, you can use a 2-tablespoon cookie scoop to place 6 cookie balls on a standard baking sheet. 
13. Place the baking sheets on the two oven racks. Bake for 6 minutes on the first side (or 7 for conventional bake), then switch the baking sheets and turn them 180°. Bake for another 5 minutes on the second side (or 6 for conventional bake), then remove from the oven. Cookies should have variations of dark and light brown color in the middle, and the ever-so-slightly crisp outer edges should be a beautiful deep brown color. Don’t be fooled into thinking that the cookies should be completely caramelized; they will finish the bake in the next step, outside of the oven.
14. Allow the cookies to remain on the baking sheet for three minutes, then immediately remove them from the baking sheet to a cooling rack. 
15. Cookies can be enjoyed warm, but they taste best when they are cooled completely.
16. Enjoy!

Notes

• The completed cookies can last for 3 days in an airtight container on the countertop, or you can freeze them for up to two months. You can also freeze the dough for up to two months, and have fresh cookies on a moment’s notice!

• Make sure to cream butter and sugar properly. This process helps a lot with cookie structure! 
• To get perfect, crisp-tender cookies, make sure to remove the cookies from the oven once the center has variations of light and deep brown! Unless you want crispy cookies, that is. If crispy is what you’re after, then you’ll want to add an additional 1-2 minutes to the total baking time.

• Author: Shani
• Prep Time: 35 minutes
• Rest Time: 4-24 hours
• Cook Time: 1 hour
• Category: Dessert

Frequently Asked Questions

What’s the difference between white wheat flour and red wheat flour? White wheat and red wheat are different varieties of wheat berries. White wheat has a lighter color and milder, sweeter flavor, while red wheat has a darker color and more robust, earthy taste. I use white wheat flour in this recipe because it gives us all the wonderful textural benefits of whole wheat, while also letting the molasses, vanilla, and other flavors shine through. The milder flavor of white wheat perfectly complements these cookies without overwhelming them. If you want to use red wheat flour, just follow the proportions in the instructions and you’ll make an amazing cookie!

What would happen if I use all all-purpose flour? You’ll still get a good cookie, but you’ll miss out on the wonderful texture and nutty depth that whole wheat flour brings. The whole wheat flour adds a great toothiness and complexity that makes these cookies truly special. If you do use all-purpose flour, you’ll find the cookies a bit sweeter and less complex in flavor, so you’ll want to add another ¼ teaspoon of kosher salt to counterbalance the sugar.

Can I use brown sugar instead of granulated sugar and molasses? Yes, you can use 500 grams (2½ cups) dark brown sugar instead of the granulated sugar and molasses. However, you’ll lose the ability to control the molasses content, and you’ll miss out on some of the deep, complex flavors that come from adding molasses separately. The molasses in brown sugar is not quite the same as the separate molasses addition, and that will affect the final outcome.

What if I skip the overnight rest in the refrigerator? While you technically can bake flat, less complex cookies right after mixing, the rest period is crucial for developing flavor and texture. The rest allows the flour to fully hydrate and the fats to firm up (both of which are crucially important for these cookies), resulting in cookies that spread less and have a much better texture. If you absolutely must bake them sooner, give them at least 4 hours in the refrigerator. Else, you will likely end up with cookies that spread and don’t reach their full potential! [insert sad face emoji]

Why do I need new raisins? While it might be tempting to use the raisins in the back of your pantry, those raisins are usually even more dry than what you need for great cookies. In these special Oatmeal Raisin Cookies, you want to get wonderful, plump bites of raisin when you take your wonderful bites.

Why do I need both baking powder and baking soda? These leaveners serve different purposes – baking soda reacts with the molasses for proper rise and caramelization, while baking powder ensures consistent rise throughout baking. The relatively large amount of each (1¼ teaspoons) might seem surprising, but they work together to create the perfect texture with crisp edges and tender centers. The baking soda is particularly important for developing that beautiful caramelization we’re after.

The Best Oatmeal Raisin Cookies. Ever.

BB, every element of these oatmeal raisin cookies came together perfectly to make an incredible cookie experience. I intend to make these cookies over and over again, especially since my husband is the ultimate oatmeal raisin cookie lover. I hope to share these cookies with generations of my family members to come, and I also hope that I’ve changed your mind about whole wheat cookies! 

I can’t wait to see your outcomes! Make sure to tag me on Instagram @beginwithutter so that we I can enjoy the special cookies with you!