Copycat Otis Spunkmeyer oatmeal raisin cookies are as good as any bakery cookie! These cookies are large, they stay soft for days and are loaded with flavor.
You might also like our Copycat Chick-fil-A chocolate chunk cookies, bakery-style Snickerdoodles, or Lofthouse sugar cookies!
Watch our step by step video!
Make better-than-storbought oatmeal raisin cookies at home with this copycat version. These cookies are large and have the perfect texture. Loaded with raisins, cinnamon, nutmeg, molasses, and a combination of butter and oil. Many restaurants use Otis Spunkmeyer cookie dough to bake their in-house cookies. So if you like the cookies sold at places like Subway, you’ll love my copycat versions.
Deb left a comment on this recipe and said, “These are the best oatmeal raisin cookies I’ve ever made.”
Copycat Otis Spunkmeyer Oatmeal Raisin Cookies
Homemade oatmeal cookies haven’t always been a favorite of mine. Why? I think it’s the high amount of oats. I prefer the texture of a chocolate chip cookie. I do, however, love Otis Spunkmeyer’s oatmeal cookies. They are soft and flavorful but not completely loaded with oats. Most homemade recipes call for a 2:1 ratio of oats to flour, sometimes 3:1. It took 6 batches of trial and error, but I finally perfected my oatmeal raisin cookies. A 1:1 ratio of oats and flour produces the BEST TEXTURE.
These cookies rival the homestyle oatmeal raisin cookies that Otis Spunkmeyer makes, and honestly, they are better because they are made fresh at home with simple ingredients and no preservatives.
Oatmeal Raisin Cookie Ingredients
Butter and oil: Otis Spunkmeyer uses margarine in their cookies. I don’t like margarine, so I use a combination of butter and vegetable oil. This gives the cookies great texture and flavor. I use salted butter, but you can use unsalted if you’d like.
Brown and white sugar: A combination of sugars, using more brown sugar than white sugar for a soft and chewy cookie.
Eggs: For richness and flavor.
Vanilla: Have you tried making your own vanilla extract? It’s easy to do!
Molasses: Just a bit of molasses gives a depth of flavor. I highly recommend not skipping this ingredient!
Baking soda and kosher salt: For leavening and flavor.
Cinnamon and nutmeg: The combination of spices gives the cookies amazing flavor.
All-purpose flour
Old Fashioned Oats: Use old-fashioned oats vs. quick oats for the best results.
Raisins: If you absolutely can’t stand raisins, feel free to substitute chocolate chips or nuts.
Note: These cookies are delicious with coconut, too. If you’d like to add some, pulse a cup of sweetened coconut flakes in the blender or food processor just to break it up a bit and mix it into the dough.
How To Make Bakery-Style Oatmeal Raisin Cookies
Preheat oven to 350 degrees. Line baking sheets* with parchment paper.
Cream butter and sugars using an electric mixer**. Add oil and eggs and mix thoroughly. Add vanilla and molasses.
Mix in salt, baking soda, cinnamon, and nutmeg.
Add flour and mix thoroughly.
Add oats and raisins.
Scoop cookie dough using a 3 Tablespoon cookie scoop and place on prepared baking sheets (6 cookies to a sheet).
Bake cookies for 12 minutes. Bang the pan against the counter a couple of times as soon as the cookies come out of the oven to flatten the tops of the cookies slightly.
If any of the cookies come out misshaped, use the cookie cutter (cup or canning lid) trick to make them perfectly round while they are still HOT. Once they start to cool you can’t reshape them.
Allow cookies to cool completely on baking sheets.
Store in an airtight container to keep fresh for up to 5 days. These cookies freeze well.
*Light-colored baking sheets are what I use for all of my cookies. Lighter metal bakes more evenly than dark and doesn’t brown the bottoms of the cookies too quickly. If using a dark metal baking sheet, adjust the baking time and watch the cookies to prevent burning.
** You can use a stand mixer with a paddle attachment or an electric hand mixer.
Copycat Otis Spunkmeyer Oatmeal Raisin Cookie Recipe
Copycat Otis Spunkmeyer Oatmeal Raisin Cookies
Ingredients
- 1/2 cup butter softened
- 1/3 cup vegetable oil
- 1 cup brown sugar
- 1/2 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 Tbsp. molasses
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 1/4 cups all-purpose flour
- 2 cups old fashioned oats
- 1 1/2 cups raisins
Instructions
- Preheat oven to 350 degrees. Line baking sheets* with parchment paper.
- Cream butter and sugars using an electric mixer**. Add oil and eggs and mix thoroughly. Add vanilla and molasses.
- Mix in salt, baking soda, cinnamon, and nutmeg.
- Add flour and mix thoroughly.
- Add oats and raisins.
- Scoop cookie dough using a 3 Tablespoon cookie scoop and place on prepared baking sheets (6 cookies to a sheet).
- Bake cookies for 12 minutes. Bang the pan against the counter a couple of times as soon as the cookies come out of the oven to flatten the tops of the cookies slightly.
- Allow cookies to cool completely on baking sheets.
Notes
Nutrition
I made these cookies with a couple slight variations and they were perfect. Everyone that’s tried them loves them. Thank you so much! It’s so hard to control myself around them! I do wonder… can the dough can be made in advance and chilled or frozen?
This made my day! So glad to hear they were a hit. These cookies freeze really well. Both baked or frozen in cookie dough balls.
Theses are the best oatmeal raisin cookies I’ve ever mad
Deb, this is so great to hear!
These cookies look amazing. My question is. Instead of 3 tbsp. How about 2 tbsp? Being slightly smaller. Would I reduce the baking time. By how much? Tia.
Oh yes! You can totally make them smaller. Bake for 9-10 minutes.