I don’t often call a recipe perfect, but here we are. These oatmeal cookies are everything you could want, a craving finally satisfied.

They’re soft and chewy, warmly spiced, and dotted with sweet raisins and toasty nuts. This recipe, inspired by one from Sarah Copeland via Elly, is a true little nugget of joy.

Why This Recipe Just Works

There’s a particular magic to a truly great oatmeal cookie, and this one gets it right. It starts with a smart, simple technique.

Using melted fat and all brown sugar creates a reliably chewy, caramelized foundation every single time. No stand mixer is required, just two bowls and a bit of patience.

Ingredients Needed for the Recipe

Simple, pantry-friendly ingredients come together to create something special. Here’s what you’ll need:

• All-Purpose Flour & Whole Rolled Oats: The sturdy, wholesome base that gives the cookies body and that iconic, hearty chew.
• Baking Powder & Baking Soda: Our leavening duo that makes the cookies puff up beautifully in the oven.
• Brown Sugar: The sole sweetener here, packed for deep molasses flavor and that perfect moist texture.
• Sea Salt & Cinnamon: Salt balances the sweetness, while cinnamon provides that essential warm, spiced aroma.
• Vanilla Extract & Coconut Oil (or Butter): Vanilla adds fragrance, and melted coconut oil or butter brings rich moisture and tenderness.
• 1 Large Egg + 1 Egg Yolk: The extra yolk is the secret weapon, contributing to a richer dough and a delightfully soft crumb.
• Raisins & Walnuts: Classic mix-ins for chewy, fruity pops and a satisfying, crunchy contrast. They’re optional, but highly recommended.

How to make Perfect Oatmeal Cookies?

The process is wonderfully straightforward. Just follow these steps for cookie success.

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Step 1: Combine Your Dry and Wet Teams

Start by preheating your oven to 350°F and lining your baking sheets with parchment paper. In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.

In a separate bowl, vigorously whisk the melted coconut oil (or butter), packed brown sugar, the whole egg, the extra egg yolk, and vanilla until it’s smooth and well-blended.

Step 2: Mix and Fold the Dough

Pour the wet ingredients into the dry ingredients and stir until just combined. The mixture will be thick and shaggy at this point.

Now, gently fold in the old-fashioned oats, the raisins, and the walnuts if you’re using them. Keep folding until everything is evenly distributed into a tight, cohesive dough.

Step 3: The Crucial Rest

This is the step you don’t want to skip. Let the dough sit on the counter for 20 minutes while your oven finishes preheating.

This rest allows the flour and oats to fully hydrate, making the dough easier to handle and ensuring your cookies bake up with an ideal chewy texture.

Step 4: Shape and Bake

After the rest, use a tablespoon or a cookie scoop to portion the dough. Roll each portion lightly between your hands to form a ball.

Place the dough balls on your prepared sheets, leaving room for spreading. Bake for 10 to 11 minutes, until they’re puffed, golden at the edges, and look just slightly underdone in the middle.

Step 5: The Patient Cool Down

Let the cookies cool on the hot baking sheet for a full 5 minutes. They’re still setting up from the residual heat.

Then, and this is important, transfer them to a wire rack to cool completely. This final cooling stage solidifies their perfect chewy-soft texture.

Mastering Mix-In Variations

While the classic raisin and walnut combo is divine, this dough is a fantastic canvas for creativity. Feel free to make it your own.

Swap the raisins for chocolate chips, dried cranberries, or even chopped apricots. Try pecans or almonds instead of walnuts.

A dash of ginger or nutmeg alongside the cinnamon can add a lovely, spicy depth. The recipe is wonderfully adaptable.

Tips

A few key insights from the recipe’s origin make all the difference. Keep these in mind.

• Embrace All Brown Sugar. Using only brown sugar, not a white and brown mix, guarantees a deeply caramelized flavor and a marvelously moist cookie.
• Melted Fat is Key. Creamed butter can be unpredictable, but melted coconut oil or butter ensures a reliably chewy result without excessive spreading.
• Respect the Rest. That 20-minute wait isn’t a suggestion. It transforms the dough from sticky to scoop-able and guarantees the best texture.
• Cool Completely for Peak Enjoyment. I know, it’s hard. But letting them cool fully on a rack allows the flavors to meld and the texture to set into chewy perfection.

Storing and Keeping Them Fresh

To maintain that just-baked softness, store your completely cooled cookies in an airtight container at room temperature. They’ll stay delicious for up to 4 days.

For longer storage, you can freeze the baked cookies for up to 3 months. Just thaw at room temperature, or warm them briefly in the oven.

The Genius of Make-Ahead Dough

This dough is a dream for future cookie emergencies. You can prepare it days or even weeks in advance.

Simply roll the dough into balls and place them on a baking sheet to flash-freeze for about an hour. Once solid, transfer the dough balls to a freezer bag or container.

You can bake them straight from the freezer, just adding a minute or two to the baking time. Fresh, warm cookies are now just 15 minutes away, anytime.

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Print Recipe

Perfect Oatmeal Cookies Recipe

Author: Elly Cooking Method: Baking Cuisine: American Courses: Desserts

Difficulty: easy Prep Time 15 mins Cook Time 30 mins Rest Time 20 mins Total Time 1 hr 5 mins

Cooking Temp: 350  F Servings: 20 Estimated Cost: $ 12 Calories: 160

Best Season: Fall, Winter

Description

I don't often call recipes perfect, but these oatmeal cookies are soft, chewy, and warmly spiced—everything a good oatmeal raisin cookie should be. From Sarah Copeland’s cookbook Every Day Is Saturday, they’re studded with raisins and walnuts, delivering buttery richness and cozy cinnamon flavor in every bite. These little nuggets of joy are impossible to stop eating!

ingredients

Servings

• 1 cup all-purpose flour (spooned and leveled)
• ¹⁄₂ teaspoon baking soda
• ¹⁄₂ teaspoon baking powder
• ¹⁄₂ teaspoon sea salt
• ¹⁄₂ teaspoon cinnamon
• ¹⁄₂ cup coconut oil or unsalted butter (melted)
• ³⁄₄ cup packed brown sugar
• 1 large egg
• 1 large egg yolk
• 2 teaspoons vanilla extract
• 1 ¹⁄₂ cups whole rolled oats (old-fashioned oats; do not use quick oats)
• ³⁄₄ cup raisins
• ¹⁄₂ cup chopped walnuts (optional)

Instructions

1. Preheat the oven to 350°F and line two baking sheets with parchment paper.
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2. In a large bowl, combine the flour, baking soda, baking powder, salt, and cinnamon.
   Mark as complete
3. In a separate bowl, whisk together the melted coconut oil (or butter), brown sugar, whole egg, egg yolk, and vanilla extract until well combined.
   Mark as complete
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
   Mark as complete
5. Fold in the oats, raisins, and chopped walnuts (if using) until evenly distributed. The dough will be thick.
   Mark as complete
6. Let the dough rest for 20 minutes. (If too wet, chill in the fridge during this time to firm up; if too crumbly, add 2–3 tablespoons water.)
   Mark as complete
7. Use a cookie scoop to portion the dough into 20 tablespoon-sized balls. Roll lightly in slightly damp hands to smooth.
   Mark as complete
8. Place dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10–11 minutes, until puffed and golden brown with slightly soft centers.
   Mark as complete
9. Let cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
   Mark as complete

Nutrition Facts

Servings 20

Serving Size 1 cookie

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Amount Per Serving

Calories 160kcal

% Daily Value *

Total Fat 7gg11%

Saturated Fat 4gg20%

Trans Fat 0gg

Cholesterol 25mgmg9%

Sodium 95mgmg4%

Potassium 90mgmg3%

Total Carbohydrate 22gg8%

Dietary Fiber 1gg4%

Sugars 13gg

Protein 2gg4%

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Calcium 30 mg

Iron 1 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Storage: Keep in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.
• Make-ahead dough: Scoop into balls and refrigerate for up to 10 days or freeze for up to 1 month. Bake from frozen after 15 minutes at room temp.
• Ingredient swaps: Try chocolate chips, dried cranberries, pecans, or a pinch of cardamom or ginger for fun variations!
• Best flavor: Sarah Copeland says these taste even better a few hours to a day after baking.

Keywords: oatmeal cookies, oatmeal raisin cookies, chewy cookies, easy cookie recipe, homemade oatmeal cookies, coconut oil cookies