If you love the soft and chewy oatmeal raisin cookies from Otis Spunkmeyer then you’ll love this easy copycat recipe!
If you’ve tried my copycat Otis Spunkmeyer chocolate chip cookies recipe then you’ll know that I know a thing or two about them. When I was in high school (it’s been a couple years to say the least) I was part of a club called DECA club (Distributive Education Clubs of America). It was a really cool business type club for high schoolers. We funded our trips through selling Otis Spunkmeyer cookies and muffins. All these years later, I still love their cookies and muffins!
These oatmeal raisin cookies are pretty easy to make. They’re less complicated than some of my other copycat recipes and there’s no need to chill the dough. You can also swap the raisins out for craisins or chocolate chips if you’d like.
Ingredients needed
For these copycat cookies, you will need:
- Butter: I recommend using unsalted butter in most of recipes. The salt content varies brand from brand and this helps you control the amount of salt going into the recipe.
- Brown sugar and white sugar: To sweeten the cookies.
- Eggs: You’ll need two large eggs for this recipe.
- Vanilla extract: I recommend using pure vanilla extract whenever possible.
- Nutmeg: Just a little to give the cookies some spice.
- Quick oats and all purpose flour: The base of the cookie dough.
- Baking soda: To help the cookies rise.
- Salt: You’ll need just ½ a teaspoon of salt.
- Raisins: You can swap the raisins out for craisins or chocolate chips if you like.
I also recommend using a dark baking sheet and parchment paper (not wax paper) when baking these cookies.
How to make
Begin by preheating your oven to 350 degrees.
In a large bowl combine the dry ingredients (flour, oats, salt, baking soda, brown sugar, white sugar, and nutmeg). Stir well with a large spoon.
Next, add in the wet ingredients (softened butter, eggs, and vanilla extract). Mix well with a hand mixer until everything is well combined. Do not over mix.
Stir in the raisins with a large spoon. Dough may seem crumbly at first but it will come together when you form the dough into balls.
Form the dough into balls (about 2 ½ tablespoons each) and place on a baking sheet lined with parchment paper (NOT wax paper).
Bake for 13 to 15 minutes at 350 degrees or until edges are golden brown. Let them rest on the baking sheet 15 minutes after baking before transferring. They may seem undone when they first come out but they will finish baking on the sheet outside of the oven.
How to store
Store these cookies in an airtight container at room temperature. They will be good for four days after baking.
Tips
- Be sure to mix the dry ingredients first. This helps to make sure that no one gets a big bite of salt or baking soda.
- The cookies should be golden on the edges but may not seem done when they first come out of the oven. They will finish baking on the sheet.
Other copycat recipes, you might like:
- Copycat Great American Cookies Chocolate Chip Cookies
- Copycat Great American Cookies Sugar Cookies
- Copycat Subway Raspberry Cheesecake Cookies
- Copycat Subway Peanut Butter Cookies
Copycat Otis Spunkmeyer Oatmeal Raisin Cookies
Equipment
- Large baking sheet
- Parchment paper (not wax paper)
Ingredients
- 1 cup unsalted butter softened (do not melt)
- 1 cup sugar
- 1 cup brown sugar
- 2 large eggs
- 1 ½ teaspoons vanilla extract
- ⅛ teaspoon nutmeg
- 2 ½ cups quick oats
- 2 cups all purpose flour
- ½ teaspoon salt
- 1 ½ teaspoons baking soda
- 1 ½ cups raisins
Instructions
- Begin by preheating your oven to 350 degrees.
- In a large bowl combine the dry ingredients (flour, oats, salt, baking soda, brown sugar, white sugar, and nutmeg). Stir well with a large spoon.
- Next, add in the wet ingredients (softened butter, eggs, and vanilla extract). Mix well with a hand mixer until everything is well combined. Do not over mix.
- Stir in the raisins with a large spoon. Dough may seem crumbly at first but it will come together when you form the dough into balls.
- Form the dough into balls (about 2 ½ tablespoons each) and place on a baking sheet lined with parchment paper (NOT wax paper).
- Bake for 13 to 15 minutes at 350 degrees or until edges are golden brown. Let them rest on the baking sheet 15 minutes after baking before transferring. They may seem undone when they first come out but they will finish baking on the sheet outside of the oven.
Notes
- Be sure to mix the dry ingredients first. This helps to make sure that no one gets a big bite of salt or baking soda.
- The cookies should be golden on the edges but may not seem done when they first come out of the oven. They will finish baking on the sheet.
Nutrition
If you enjoyed this recipe, don’t forget to share it or save it for later with Pinterest!
Linda Shoberg
In the Otis Spunkmeyer Oatmeal cookies recipe, where are the molasses and coconut? Those are on the ingredient list.
Two Pink Peonies
Hi Linda, I found this recipe to be really close to Otis Spunkmeyer without those ingredients. Copycat recipes will never be an exact copy of the actual recipe since the actual ones are made in a commercial kitchen. If you would like to add some molasses or coconut, please let me know how they turn out! Thanks so much for stopping by.