Clubhouse Oatmeal Raisin Cookies Recipe

Let’s make this recipe: Clubhouse Oatmeal Raisin Cookies.
These soft, chewy oatmeal raisin cookies are a comforting classic that never goes out of style. Perfect with a warm cup of tea or coffee, they’re packed with hearty oats, plump raisins, and just the right touch of cinnamon. Whether you’re baking for a gathering, snack time, or just because, these cookies bring warmth and nostalgia in every bite.
Why You’ll Love These Oatmeal Raisin Cookies
- Classic Comfort: These cookies are a timeless treat that everyone loves.
- Chewy Perfection: A soft, chewy center with lightly crisp edges makes them irresistible.
- Wholesome Ingredients: Made with oats and raisins, they feel like a healthier dessert choice without skimping on flavor.
- Easy to Make: A quick and simple recipe, perfect for both novice and seasoned bakers.
- Versatile: You can easily tweak this recipe to fit your preferences with fun mix-ins like chocolate chips or nuts.
How to Make It
Making these oatmeal raisin cookies is as simple as mixing up your ingredients, scooping them onto a baking sheet, and watching them turn into golden, chewy perfection. Start by creaming butter and sugars together until light and fluffy—this is where the magic begins. Adding in eggs and a splash of vanilla enhances the flavor while giving the dough its soft, tender texture.
Next, your dry ingredients—flour, cinnamon, baking soda, and a pinch of salt—come together with hearty oats for structure and flavor. Once everything is combined, fold in the raisins, making sure they’re evenly distributed for bites full of sweetness.

Scoop the dough into even portions and arrange them on a baking sheet, leaving enough space for spreading. They bake quickly, transforming into golden, fragrant cookies with just the right amount of chew. Let them cool slightly on the pan before transferring to a rack to cool completely—or enjoy one warm for that irresistible fresh-out-of-the-oven experience.
Make Ahead Method
Oatmeal raisin cookies are perfect for prepping ahead of time. Here’s how to make your baking easier:
- Dough Prep: Mix the dough up to 2 days in advance and refrigerate. Chilling the dough not only saves time but also enhances the flavor and prevents excessive spreading during baking.
- Freeze Dough Balls: Scoop the dough into individual balls, place them on a tray, and freeze until solid. Transfer to a freezer bag or container and store for up to 3 months. Bake directly from frozen; just add 1-2 minutes to the baking time.
- Bake Ahead: These cookies stay fresh in an airtight container at room temperature for up to 5 days.
Pro Tips
- Plump Your Raisins: Soak the raisins in warm water or a bit of orange juice for 10-15 minutes before adding them to the dough. This keeps them soft and juicy.
- Don’t Skip the Chill: Chilling the dough for at least 30 minutes helps the cookies hold their shape and enhances the flavor.
- Use Old-Fashioned Oats: For the best texture, stick with old-fashioned rolled oats instead of quick oats, which can make the cookies too soft.
- Soft Butter for Creaming: Use room-temperature butter for easy creaming with the sugars. It should give slightly when pressed but not be overly soft or melted.
- Avoid Overbaking: Take the cookies out when they’re just set and lightly golden on the edges. They’ll firm up as they cool.
Storage Options
- Room Temperature: Store baked cookies in an airtight container for up to 5 days. Place a slice of bread in the container to keep them soft.
- Freezing Baked Cookies: Let the cookies cool completely, then freeze in a single layer in a freezer-safe container or bag for up to 3 months. Thaw at room temperature before serving.

- Freezing Dough: Dough balls freeze well for up to 3 months. Bake directly from frozen for freshly baked cookies anytime.
Tools for This Recipe
- Mixing bowls (large and medium)
- Hand or stand mixer
- Baking sheets
- Parchment paper or silicone baking mats
- Cookie scoop or tablespoon for portioning
- Cooling rack
FAQs!
Q: Can I use quick oats instead of rolled oats?
A: Yes, but the texture will be softer and less chewy. Stick with rolled oats for the best results.
Q: What if I don’t like raisins?
A: No problem! Substitute raisins with chocolate chips, dried cranberries, or chopped nuts.
Q: Can I make these gluten-free?
A: Absolutely! Use gluten-free oats and replace the all-purpose flour with a 1:1 gluten-free baking flour.
Q: How do I keep my cookies from spreading too much?
A: Chilling the dough and using parchment paper or silicone mats help prevent spreading.
Variations and Substitutions
- Chocolate Chip Oatmeal Cookies: Swap raisins for semi-sweet chocolate chips.
- Cranberry Almond: Use dried cranberries and slivered almonds for a festive twist.
- Spiced Oatmeal Cookies: Add a pinch of nutmeg and cloves for extra warmth.
- Sugar-Free Option: Use a natural sweetener like stevia or monk fruit in place of granulated sugar.
Conclusion
These clubhouse oatmeal raisin cookies are the perfect mix of nostalgia and deliciousness, guaranteed to please everyone at the table. Whether you bake them fresh or keep some dough in the freezer for a rainy day, they’re bound to be a hit.

I’d love to hear how these cookies turned out for you! Let me know in the comments below, and don’t forget to share your favorite mix-ins or tips. 😊

Clubhouse Oatmeal Raisin Cookies
Ingredients
- 1 cup 2 sticks unsalted butter, softened
- 1 cup 200g brown sugar, packed
- 1/2 cup 100g granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups 190g all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 3 cups 240g old-fashioned rolled oats
- 1 cup 150g raisins
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream butter, brown sugar, and granulated sugar until light and fluffy. Add eggs and vanilla; mix well.
- In a separate bowl, combine flour, baking soda, cinnamon, and salt. Gradually add to the wet ingredients, mixing until just combined.
- Stir in oats and raisins. Scoop dough onto prepared baking sheets, spacing them 2 inches apart.
- Bake for 10-12 minutes or until edges are lightly golden. Cool on the sheet for 5 minutes, then transfer to a wire rack.