Copycat Otis Spunkmeyer chewy oatmeal raisin cookies are as good as any bakery cookie! Large, loaded with flavor, and stay soft for days!
You might also like our Copycat Chick-fil-A chocolate chunk cookies, bakery-style Snickerdoodles, or Lofthouse sugar cookies!
Make better-than-store-bought chewy 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 oatmeal cookies sold at sandwich shops, you'll love my copycat versions.
Why I Like This Recipe
- Less oats. Most homemade recipes call for a 2:1 ratio of oats to flour, sometimes 3:1. After 6 batches of trial and error, I finally perfected my oatmeal raisin cookies. A 1:1 ratio of oats and flour produces the BEST TEXTURE.
- Basic ingredients. 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.
- Flavorful. Butter gives these amazing flavors, while oil gives them a chewy texture. They also include cinnamon and nutmeg for the perfect hint of warm spices.
What Others Are Saying
My husband absolutely loves oatmeal raisin cookies and I decided to try your recipe (especially since he is a fan of the Subway Oatmeal Raisin). Hands down the best home made oatmeal raisin cookies I’ve ever made. He’s told me several times just how good they are. Thank you for sharing such a great recipe!---Alison
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!---Sherice
These are the best oatmeal raisin cookies I’ve ever made---Deb
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Tips and Tricks
- Mix-ins. Get creative with the mix-ins! These cookies are delicious with coconut, too. If you'd like to add some, pulse a cup of sweetened coconut flakes in a blender or food processor to break them up a bit, then mix them into the dough.
- How to reshape cookies. If any of the cookies come out misshapen, 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.
- Baking sheets. I use light-colored baking sheets for all of my cookies. Lighter-colored metal bakes more evenly than dark-colored metal 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.
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.
See the recipe card for full information on ingredients and quantities.
How To Make Bakery-Style Oatmeal Raisin Cookies
Step 1: Cream butter and sugars using an electric mixer. Add oil and eggs and mix thoroughly.
Step 2: Add vanilla and molasses.
Step 3: Mix in salt, baking soda, cinnamon, and nutmeg. Add flour and mix thoroughly. Add oats and raisins.
Step 4: Scoop the cookie dough using a 3 Tablespoon cookie scoop and place on prepared baking sheets (6 cookies per sheet).
Step 5: 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.
Note: If any of the cookies come out misshapen, 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.
Step 6: 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.
Chewy Oatmeal Raisin Cookies FAQs
Most homemade recipes call for a 2:1 ratio of oats to flour, sometimes 3:1. After 6 batches of trial and error, I finally perfected my oatmeal raisin cookies. A 1:1 ratio of oats and flour produces the BEST TEXTURE.
Get creative with the mix-ins! These cookies are delicious with coconut, too. If you'd like to add some, pulse a cup of sweetened coconut flakes in a blender or food processor to break them up a bit, then mix them into the dough. Other mix-in ideas are walnuts, craisins, or mini chocolate chips.
I use light-colored baking sheets for all of my cookies. Lighter-colored metal bakes more evenly than dark-colored metal 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.
More Oatmeal Cookie Recipes
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Copycat Otis Spunkmeyer Oatmeal Raisin Cookies
Ingredients
- ½ cup butter softened
- ⅓ cup vegetable oil
- 1 cup brown sugar
- ½ cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 Tbsp. molasses
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 ¼ cups all-purpose flour
- 2 cups old fashioned oats
- 1 ½ 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.
Brandy says
These are the best oatmeal cookies. The texture is perfect and everyone loves them!
Alison says
My husband absolutely loves oatmeal raisin cookies and I decided to try your recipe (especially since he is a fan of the Subway Oatmeal Raisin). Hands down the best home made oatmeal raisin cookies I’ve ever made. He’s told me several times just how good they are. Thank you for sharing such a great recipe!
Brandy says
Alison, this made my day! I'm so glad you liked them!
Alia Presley says
Have you tried making this with corn syrup? I’ve heard OS adds some to theirs, so was curious if you tried and if it made a difference:)
Brandy says
Hi Alia, I haven't! I bet it would make them even more chewy! I made an oatmeal cookie recipe years ago that used 1/3 cup of corn syrup. I reduced the sugar by 1/3 cup to make up for that. If you try it with these, let me know how it turns out!
Sherice says
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?
Brandy says
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.
Sherice Horton says
I just noticed that you reduced the amount of oats and raisins from the original recipe. I'm just curious as to why.
Brandy says
Hi! What original recipe are you referring to? I’ve never seen an original recipe for these cookies or are you referring to packaged ones? I made them 6 times, varying different amounts of oats and raising and found this combo to be the best.
Sherice Horton says
Your previous recipe that I pulled from you had 2 1/4 cups of oats. I was just wondering why you reduced the oats. Either way I love your recipe!!!
Brandy says
I'm not sure which previous recipe you're referring to, but either way, I'm so glad that you liked these! 🙂
Deb h says
Theses are the best oatmeal raisin cookies I’ve ever mad
Brandy says
Deb, this is so great to hear!
LuAnn says
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.
Brandy says
Oh yes! You can totally make them smaller. Bake for 9-10 minutes.