Chewy Oatmeal Raisin Cookies


Dessert Ready to Eat!

Saturday came around and I got such a craving for cookies that I had to whip up a batch last night. Cookies are one of my favorite desserts to indulge on, but I try not to have them around the house to often because I can’t get away with having just a few! From all the types of cookies, I decided on making oatmeal raisin. I love it when cookies come out really chewy, but have had problems achieving this consistency in the past. This time, instead of using butter in my recipe, I swapped it out for coconut oil in a 1:1 ratio. Coconut oil has become my all-time favorite ingredient when baking and it does the trick for eliminating any dryness of the finished product. I made a mix of regular and golden raisins for this cookie, but feel free to add in any dark chocolate chips or nuts. Let’s take a look at what you’ll need:


¾ cup coconut oil, softened

¾ cup white sugar

¾ cup packed light brown sugar

2 eggs

1 teaspoon vanilla extract

1 ¼ cup all-purpose flour

1 teaspoon baking soda

¾ teaspoon ground cinnamon

½ teaspoon salt

2 ¾ cup rolled oats

1 cup raisins, golden and regular


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In large bowl, cream together coconut oil, white sugar, and brown sugar until smooth. Beat in the eggs and vanilla until fluffy. Stir together flour, baking soda, cinnamon, and salt. Gradually beat into butter mixture.
  3. Stir in oats and raisins. Drop by teaspoonfuls onto ungreased cookie sheets.
  4. Bake 8 to 10 minutes in the preheated oven, or until golden brown. Cool slightly, remove from sheet to wire rack. Cool completely and enjoy!

You’ll notice that the coconut oil actually enhances the flavor of these cookies, along with the chewy texture. If you only want to make a few cookies at a time, you can take your remaining batter, roll it in plastic wrap, and freeze until you want to bake them next.


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34 Comments Post a comment

  1. evangeline
    October 15, 2014 at 3:39 pm

    They turned out yummy, but i did add some milk because the batter was a little dry.

    • October 24, 2014 at 11:00 am

      Evangeline – So glad you enjoyed them! Thanks for the tip!

      • Lynette
        April 18, 2015 at 12:40 am

        Try coconut flour instead of regular flour

        • April 21, 2015 at 3:33 pm


          Thank you for the tip, maybe we can try this in one of our next recipes.

  2. Cindy
    December 3, 2014 at 6:53 pm

    I substituted the puree of two bananas in place of the eggs and reduced the white sugar to 1/4cup and the brown sugar to 2/4 cup. So delicious! And vegan 🙂

    • December 10, 2014 at 10:16 am

      Thanks for the recommendation Cindy! I will definitely have to give those changes a try. Enjoy!

    • honey
      October 15, 2016 at 4:50 am

      Forget the darn sugar….just use HONEY!

  3. Donna
    December 13, 2014 at 2:54 pm

    I made a batch yesterday and made the rest today. This has got to be the best recipe. This recipe makes over 20 cookies. I added a drop of milk, an extra tspn of cinnamon (bc I like extra) and added white chocolate chips. LOVE this recipe. It’s definitely my go to for cookies from now on and I’ll be checking out some of your other recipes as well. Thanks!!

    • December 15, 2014 at 11:34 am

      Thanks Donna!! So glad you liked them and thanks for the tips. White chocolate chips sound amazing in these cookies!

  4. Christine
    January 30, 2015 at 6:55 pm

    Going to try these this weekend, but swap out the raisins for dried cranberries, and add dark chocolate chips!. Will let you know how they turn out.

    • February 4, 2015 at 2:09 pm

      Christine – That sounds like a great combination! Cranberry and white chocolate is also yummy as well 🙂 Hope they turned out good!

  5. Noel
    February 1, 2015 at 2:55 pm

    Add 1 cup butterscotch morsels and 1 cup chocolate morsels. Big hit!

    • February 4, 2015 at 2:08 pm

      Noel- YUM! That sounds absolutely amazing. Thank you for sharing that tip!

  6. August 2, 2015 at 7:15 pm

    baked the first batch they didn’t spread a crumbled a bit but taste really good Used both coconut oil and coconut flour

    • January 7, 2016 at 1:44 pm


      Thank you for the insight! Hope you liked the cookies!

  7. Sarah
    September 21, 2015 at 10:34 pm

    Thank you for sharing. Just what I was looking for using coconut oil.
    I’m going to bake these for my family and ship them.

    • September 23, 2015 at 2:48 pm


      We are so glad you liked the recipe! Hope they turned out good!

  8. Pam
    January 9, 2016 at 7:31 pm

    I made mind with Goji berries chia seeds and hemp seeds they came out amazing plus I decreased the sugar.

    • January 13, 2016 at 2:35 pm


      That sounds so good! Thank you for the extra tip 🙂 Glad to hear you liked the recipe!

  9. Talitha Suryan
    February 18, 2016 at 8:11 pm

    Just made these cookies. Yum! I used less brown sugar because I ran out (only had 1/2 cup) and they turned out fine. The texture of the dough was good. Not too dry. Also I used dried cranberries, blueberries and yogurt chips instead of raisins.

    • March 14, 2016 at 3:48 pm


      Thank you so much for sharing! The recipe that you did sounds absolutely AMAZING! We hope that you liked them 🙂 Using coconut oil with any cookie recipe is SO good!

  10. Myrtle
    July 20, 2016 at 11:13 am

    I am trying them now. Reduced sugar boiled raisins replaced eggs with banana and added coconut flakes. I hope they taste good. My kids love cookies especially homemade

  11. Samantha Cahill
    October 7, 2016 at 10:46 pm

    Can you substitute cooked steel cut oats for the rolled oats and it still turn out ok?

    • October 17, 2016 at 12:07 pm


      We have not tried this recipe with steel cut oats, but you can definitely give it a go and let us know how it turned out!

  12. Amanda Beuse
    November 23, 2016 at 8:06 pm

    These are PERFECT! the recipe I have been searching for! So easy! Made 4 dozen and I needed them to be just right for a party tomorrow. A million x thank you!!!!

    • April 11, 2017 at 3:42 pm

      Amanda, I’m so happy to hear that the cookies turned out good! 🙂

  13. Neil g
    March 24, 2017 at 10:12 am

    In the oven now with two minutes to go. Look and smell heat. Added in 1/4 cup sliced almonds because I was out of walnuts and a drop of cardumum syrup. And a few more raisins than called for. All Kane sugar both white and brown. Time to see how it turned out!

    • April 11, 2017 at 11:06 am

      Yum! That sounds amazing! I hope the cookies turned out good 🙂

  14. Anna-Marie
    December 31, 2017 at 7:53 pm

    I made a 1/3 recipe adding roasted unsalted sunflower seeds instead of raisins. I also used nonfat plain Greek yogurt a nd unsweetened almond milk for moisture. Delicious!

  15. O. McNierney
    April 6, 2018 at 9:48 am

    I now have these on hand at all times ( I freeze them) They turn out perfectly. I have also varied them by adding chopped nuts, substituting chocolate chips, etc. Great recipe!

  16. Statia D. Cancienne
    December 1, 2018 at 3:40 pm

    We really enjoyed these cookies. Getting ready to make again. My raisins were dry, so I boiled them in water for a few minutes, let sit a few minutes and cool, then drained in colander. I also added some chopped walnuts.

  17. John
    January 25, 2019 at 11:29 am

    I’m assuming that, in ‘Direction #2’ you stated, Gradually beat into butter mixture – did you mean “coconut oil” mixture? Don’t see butte in ingredients. Am assuming that, looking or oatmeal/coconut oil recipes, also I use Stevia & Truvia instead of the ‘sugar feeds cancer” ingredient. Also will toy with the raisins – may try a mixture… At any rate, thanks! Signed, Johnny Tweaker

  18. Carrie
    October 21, 2020 at 2:40 pm

    This makes THE BEST oatmeal cookies I have ever had!
    People who have tried them RAVE about how fantastic they are.
    I use dried cranberries instead of raisins and wowee it puts them over the top.
    I will never use another recipe, this one is the absolute best!

    I have also made it with brown monkfruit. They are good but a lot more like soft granola or muffin cookies. Not chewy but crumbly.

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