Best Honey Oatmeal Raisin Cookies

I’ve always had a soft spot for oatmeal raisin cookies. They remind me of after-school snacks and cozy afternoons in the kitchen. But regular oatmeal raisin cookies can be pretty boring if we’re being honest. That’s where honey comes in.

Swapping out some of the sugar for honey changes everything. The cookies stay softer for days, and you get this warm, natural sweetness that just works with the cinnamon and raisins. Plus, using whole wheat flour and oats means you can almost convince yourself these are a healthy snack. Almost.

These cookies are easy to throw together on a Sunday afternoon. The batter comes together in one bowl, and if you remember to soften your butter ahead of time, you’re basically halfway done. I like to plump my raisins in warm water first so they don’t dry out in the oven, but that’s totally optional if you’re in a hurry.

What Kind of Raisins Should I Use?

Regular dark raisins are the classic choice for oatmeal raisin cookies and they’ll give you that traditional flavor most people love. That said, golden raisins work just as well and add a slightly milder, sweeter taste to your cookies. If your raisins have been sitting in the pantry for a while and seem a bit dry, you can plump them up by soaking them in warm water for about 10 minutes before adding them to your dough – just make sure to drain and pat them dry first. Some people even like to mix in dried cranberries or chopped dates along with the raisins for a fun twist on the classic recipe.

Options for Substitutions

These cookies are pretty forgiving when it comes to swapping ingredients:

• Raisins: Not a raisin fan? Try dried cranberries, chopped dates, or chocolate chips instead. You can also use a mix of different dried fruits for variety.
• Whole wheat flour: All-purpose flour works just fine if that’s what you have. You can also do a 50/50 mix of the two. The cookies will be slightly lighter in texture with all-purpose flour.
• Quick-cooking rolled oats: Regular old-fashioned oats can be used, but your cookies will have a chewier texture and more noticeable oat pieces. Don’t use instant oats though – they’ll make your cookies too soft.
• Butter: You can substitute with coconut oil or vegetable oil (use about 2/3 cup), though the cookies won’t have that buttery flavor. For a dairy-free option, vegan butter works well too.
• Milk: Any milk works here – dairy, almond, oat, or soy. Even water will do in a pinch, though milk adds a bit more richness.
• Liquid honey: Maple syrup or agave nectar can replace the honey in equal amounts. You could also use brown sugar, but reduce the milk by 2 tablespoons since you’re losing liquid.

Watch Out for These Mistakes While Baking

The biggest mistake with oatmeal cookies is overbaking them, which turns chewy cookies into hard, dry pucks – pull them from the oven when the edges are just set but the centers still look slightly underdone, as they’ll continue cooking on the baking sheet.

Make sure to soak your raisins in the milk for at least 10 minutes before mixing (some bakers even warm the milk slightly), which plumps them up and prevents them from stealing moisture from your cookie dough during baking.

Using cold butter instead of properly softened butter will give you flat, greasy cookies, so let your butter sit at room temperature until you can easily press your finger into it without it being melty.

Finally, resist the urge to pack your measuring cups when scooping flour – too much flour makes dense, cakey cookies instead of the tender texture you’re after, so spoon the flour into your measuring cup and level it off with a knife.

What to Serve With Honey Oatmeal Raisin Cookies?

These cookies are perfect for dunking in a cold glass of milk or pairing with your afternoon coffee or tea. I love packing them in lunchboxes alongside some fresh apple slices and cheese cubes for a satisfying snack. They also make a great breakfast-on-the-go option when you’re rushing out the door – just grab a couple cookies and a banana. For a cozy evening treat, serve them warm from the oven with a scoop of vanilla ice cream or alongside a bowl of Greek yogurt with a drizzle of extra honey.

Storage Instructions

Store: These cookies stay soft and chewy when kept in an airtight container at room temperature for up to a week. If you want them to last even longer, pop them in the fridge where they’ll keep for about 2 weeks.

Freeze: You can freeze baked cookies in a freezer-safe container or bag for up to 3 months. I also like to freeze the cookie dough in balls on a baking sheet, then transfer them to a bag once solid so I can bake fresh cookies whenever a craving hits.

Enjoy: Frozen cookies thaw quickly at room temperature in about 20 minutes, or you can warm them in the microwave for 10-15 seconds for that fresh-baked taste. If you froze the dough, just add a couple extra minutes to the baking time and bake straight from frozen.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3600-3900
• Protein: 50-60 g
• Fat: 110-125 g
• Carbohydrates: 600-650 g

Ingredients

For soaking:

• 1 cup milk
• 1.5 cups raisins (plump them for extra moisture)

For the dry mixture:

• 2 tsp ground cinnamon (freshly ground for best flavor)
• 1 tsp salt
• 2 tsp baking powder
• 2 cups whole wheat flour
• 2 cups quick-cooking rolled oats (I use Bob’s Red Mill)

For the wet mixture:

• 3/4 cup butter (softened to room temperature)
• 2 eggs
• 2 tsp vanilla extract
• 1/2 cup honey (raw or unpasteurized preferred)
• 3/4 cup sugar

Step 1: Plump the Raisins and Preheat

• 1 cup milk
• 1.5 cups raisins

Pour the milk into a bowl and add the raisins, stirring to coat them evenly.

Let them sit for at least 10 minutes while you prep the other ingredients—this softens the raisins and adds moisture to the dough.

While the raisins soak, preheat your oven to 375°F and prepare your baking sheets by lining them with parchment paper or silicone mats.

This dual timing means nothing sits idle.

Step 2: Build the Dry Ingredient Base

• 2 cups whole wheat flour
• 2 cups quick-cooking rolled oats
• 2 tsp baking powder
• 2 tsp ground cinnamon
• 1 tsp salt

In a medium bowl, whisk together the whole wheat flour, rolled oats, baking powder, ground cinnamon, and salt.

This combines all your dry components evenly, ensuring the leavening and spices distribute throughout the dough rather than clumping in spots.

Set this mixture aside—I like to keep it near the mixing station so it’s easy to grab when you need it.

Step 3: Cream the Butter, Sugar, and Honey

• 3/4 cup butter
• 3/4 cup sugar
• 1/2 cup honey

In a large mixing bowl, beat together the softened butter, sugar, and honey until the mixture is light and fluffy, about 2-3 minutes.

This creaming process incorporates air into the dough, which helps create tender cookies with a better crumb structure.

The mixture should look pale and increased in volume when you’re done.

Step 4: Add Eggs and Vanilla to the Wet Base

• 2 eggs
• 2 tsp vanilla extract

Add the eggs one at a time to your creamed butter mixture, beating well after each addition to fully incorporate.

Then pour in the vanilla extract and beat until everything is smooth and well-combined.

This ensures the wet ingredients emulsify properly and create a cohesive batter.

Step 5: Combine All Components Into Cookie Dough

• dry ingredient mixture from Step 2
• wet ingredient mixture from Step 4
• milk and plumped raisins from Step 1

Pour the dry ingredient mixture from Step 2 into your wet mixture from Step 4, then add the milk and plumped raisins from Step 1, stirring until just combined.

Don’t overmix—stir only until you don’t see streaks of flour anymore.

Overmixing develops gluten, which can make cookies tough.

The raisins and their soaking liquid add moisture and subtle sweetness throughout the dough.

Step 6: Shape and Bake the Cookies

Drop spoonfuls of batter onto your prepared baking sheets, spacing them about 2 inches apart.

Bake for 15 minutes, rotating the pans halfway through if your oven has hot spots.

The cookies are done when the edges are set but the centers still look slightly soft—they’ll firm up as they cool and stay tender inside.

Step 7: Cool and Transfer to Rack

Remove the cookies from the oven and let them cool on the baking sheets for 3 minutes—this lets them firm up enough to handle without breaking.

Then use a spatula to transfer them to a cooling rack.

I let them cool completely on the rack before storing them, which ensures they stay crispy on the outside and chewy inside.

Best Honey Oatmeal Raisin Cookies

Delicious Best Honey Oatmeal Raisin Cookies recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 11 minutes mins

Cook Time 24 minutes mins

Total Time 35 minutes mins

Servings: 4

Calories: 3750

Ingredients Method

Ingredients

  

For soaking:

• 1 cup milk
• 1.5 cups raisins (plump them for extra moisture)

For the dry mixture:

• 2 tsp ground cinnamon (freshly ground for best flavor)
• 1 tsp salt
• 2 tsp baking powder
• 2 cups whole wheat flour
• 2 cups quick-cooking rolled oats (I use Bob's Red Mill)

For the wet mixture:

• 3/4 cup butter (softened to room temperature)
• 2 eggs
• 2 tsp vanilla extract
• 1/2 cup honey (raw or unpasteurized preferred)
• 3/4 cup sugar

Method

 

1. Pour the milk into a bowl and add the raisins, stirring to coat them evenly. Let them sit for at least 10 minutes while you prep the other ingredients—this softens the raisins and adds moisture to the dough. While the raisins soak, preheat your oven to 375°F and prepare your baking sheets by lining them with parchment paper or silicone mats. This dual timing means nothing sits idle.
2. In a medium bowl, whisk together the whole wheat flour, rolled oats, baking powder, ground cinnamon, and salt. This combines all your dry components evenly, ensuring the leavening and spices distribute throughout the dough rather than clumping in spots. Set this mixture aside—I like to keep it near the mixing station so it's easy to grab when you need it.
3. In a large mixing bowl, beat together the softened butter, sugar, and honey until the mixture is light and fluffy, about 2-3 minutes. This creaming process incorporates air into the dough, which helps create tender cookies with a better crumb structure. The mixture should look pale and increased in volume when you're done.
4. Add the eggs one at a time to your creamed butter mixture, beating well after each addition to fully incorporate. Then pour in the vanilla extract and beat until everything is smooth and well-combined. This ensures the wet ingredients emulsify properly and create a cohesive batter.
5. Pour the dry ingredient mixture from Step 2 into your wet mixture from Step 4, then add the milk and plumped raisins from Step 1, stirring until just combined. Don't overmix—stir only until you don't see streaks of flour anymore. Overmixing develops gluten, which can make cookies tough. The raisins and their soaking liquid add moisture and subtle sweetness throughout the dough.
6. Drop spoonfuls of batter onto your prepared baking sheets, spacing them about 2 inches apart. Bake for 15 minutes, rotating the pans halfway through if your oven has hot spots. The cookies are done when the edges are set but the centers still look slightly soft—they'll firm up as they cool and stay tender inside.
7. Remove the cookies from the oven and let them cool on the baking sheets for 3 minutes—this lets them firm up enough to handle without breaking. Then use a spatula to transfer them to a cooling rack. I let them cool completely on the rack before storing them, which ensures they stay crispy on the outside and chewy inside.