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    Home » Desserts » Cookies, Bars & Brownies » The Best Cinnamon Raisin Cookie

    The Best Cinnamon Raisin Cookie

    Aug 12, 2023 · by Valentina · 132 Comments

    This post may contain affiliate links.

    Jump to Recipe

    This cinnamon raisin cookie recipe is the best because of one extra, easy step, that makes all the difference. You'll never make another raisin cookie recipe again. These cookies are a melt-in-your-mouth dreamy treat.

    Stack of 5 cinnamon raisin cookies with cinnamon sticks around them.

    This truly is the best cinnamon raisin cookie recipe. With just one extra (secret) step, or trick, if you will, other recipes just can't compete with it.

    These cookies are SO incredibly buttery and cinnamon-y! And the raisins – oh, the raisins – you don't even have to be a raisin fan to appreciate them!

    They're soft and crisp, and buttery and cinnamon-y -- all at once! 

    The Secret to Making the Best Cinnamon Raisin Cookies

    The secret is that before the raisins are added into the batter, they soak for about an hour in warm, cinnamon-vanilla infused melted butter.

    They become soft, plump and rich with flavor.

    Now imagine all of this held together by a lovely, perfect combination of a soft and crisp cookie.

    *I use a similar technique with lemon zest in my lemon blueberry cookie recipe.

    Several baked cookies with raising and cinnamon on a baking, cooling rack.

    The Ingredients

    • raisins - Golden or dark -- both work really well in this recipe, though I prefer golden.
    • ground cinnamon
    • unsalted butter - I always bake and cook with unsalted butter so I can better control exactly how much salt goes in the recipe.
    • pure vanilla extract - I like this one.
    • all-purpose flour - If you're gluten-free, see Substitutions and Variations below.
    • baking soda - If you don’t bake regularly, it’s a good idea to check to be sure your baking soda is still good. To do so, pour a couple of tablespoons of vinegar or lemon juice over about ¼ teaspoon of the baking soda. If it starts to fizz, it’s still good.
    • kosher salt - I bake (and cook) with Kosher salt because of its larger flake size and it usually doesn't contain additives. (If you use table salt, use half the amount.)
    • granulated sugar
    • brown sugar
    • eggs

    (See recipe card below for quantities.)

    Substitutions and Variations

    • all-purpose flour - This can be substituted with Cup4Cup Multipurpose Gluten-Free flour. Use 2 tablespoons less than the instructed amount.
    • If you want to add chocolate chips and/or oats, follow this version derived from the cinnamon raisin cookie recipe.

    Recipe Tips

    • Please be patient and wait the full hour while the raisins are soaking in the butter mixture. This is where the magic happens, and it's the key to success of this recipe.

    How to Make Them

    - Add the butter to a medium-sized sauce pot and place it over low-medium heat. Once the butter has melted, turn the heat to low. Add the raisins, vanilla and cinnamon and stir to blend. Cover and let this gently simmer for 5 minutes. Then turn the heat off, keep the pot covered, and let it sit for 55 minutes.

    Small pot full of raisins in melted butter.

    - While the raisins are soaking, preheat the oven to 350°F. Cover 2 baking sheets with parchment paper, set aside, and adjust two racks towards the center of the oven.

    - Combine the flour, salt and baking soda. Set aside. Add both sugars to a large mixing bowl and set aside.

    - Once the raisins are done soaking, add the mixture to the bowl with the sugar and mix to blend. Then add the eggs and mix until they are fully incorporated. Add the dry ingredients to the wet ingredients. Mix just until you no longer see any dry spots.

    - Use an approximately 2-inch cookie scoop to drop the batter onto the parchment-lined baking sheets. Gently press each one down about a bit with the palm of your hand. There should be a couple of inches between them.

    A few round balls of cookie dough with raisins that have been gently flattened, on parchment paper.

    - Bake in the preheated 350°F oven until they're set and slightly golden along the edges, about 12 minutes.

    - Let them cool on the baking sheet for at least 10 minutes and then transfer them to a cooling rack.

    12 baked cinnamon raisin cookies on a cooling rack.

    More Cookie Recipes with Raisins

    I think this raisin cookie recipe is the best of all time, though that doesn't mean the below recipes aren't also amazing. 😉

    • Peanut Butter Trail Mix Cookies
    • Healthy Gluten-Free Pumpkin Cookies
    • Spiced Granola Breakfast Cookie Recipe

    I love these cinnamon raisin cookies, and for me to be this crazy about a cookie without chocolate, well . . . that's really saying something.

    Get those raisins soaking, and get these cookies made by the time the kids return home from school. Or in time for dessert, or a weekend get together, or just in one and a half hours for the best snack ever!

    Stack of 5 cinnamon raisin cookies with cinnamon sticks around them, with one cookie broken in half.

    How to Store Them

    • Once they're completely cooled, these cookies can be stored in an airtight container, at room temperature for up to 3 days. If you don’t plan to serve them within the first couple days after baking them, you can freeze them.
    • They can be kept frozen in an air-tight container for up to a month. (Longer is okay, but the longer they’re frozen, the more moisture they’ll loose.)

    Enjoy every last crumb!

    Stack of 5 cinnamon raisin cookies with cinnamon sticks around them.

    The Best Cinnamon Raisin Cookie Recipe

    Valentina K. Wein
    This cinnamon raisin cookie recipe is truly amazing! The cookies are a melt-in-your-mouth dreamy treat. They're soft and crisp, and buttery and cinnamon-y -- all at once!  So yes, they're the Best Cinnamon Raisin Cookies of all time!
    *Makes about 2 dozen large cookies
    * Please note that 1 hour of the prep time is inactive (while the raisins are soaking).
    4.98 from 34 votes
    Print
    Prep Time 15 minutes mins
    Cook Time 12 minutes mins
    Raisins 1 hour hr
    Total Time 1 hour hr 27 minutes mins
    Course Dessert
    Cuisine American
    Servings 24 cookies
    Calories 201 kcal

    Ingredients
      

    • 1 cup unsalted butter
    • 2 cups raisins
    • 1½ tablespoons pure vanilla extract
    • 1½ tablespoons ground cinnamon
    • 2¼ cups all-purpose flour
    • 1½ teaspoons salt
    • ½ teaspoon baking soda
    • ½ cup granulated sugar
    • 1 cup golden brown sugar
    • 2 large eggs

    Instructions
     

    • Prepare the raisins: Add the butter to a medium-sized sauce pot and place it over low-medium heat. Once the butter has melted, turn the heat to low. Add the raisins, vanilla and cinnamon and stir to blend. Cover and let this gently simmer for 5 minutes. Then turn the heat off, keep the pot covered, and let it sit for 54 minutes.
    • Preheat oven and prep baking sheets: While the raisins are soaking, preheat the oven to 350°F. Cover 2 baking sheets with parchment paper, set aside, and adjust two racks towards the center of the oven.
    • Mix dry ingredients: In a medium-sized mixing bowl, combine the flour, salt and baking soda. Set aside. Add both sugars to a large mixing bowl and set aside.
    • Combine all of the ingredients: Once the raisins are done soaking, add the mixture to the bowl with the sugar and mix to blend. Then add the eggs and mix until they are fully incorporated. Add the dry ingredients to the wet ingredients. Mix just until you no longer see any dry spots.
    • Shape the batter: Use a cookie scoop (approximately 2 inch) to drop the batter onto the parchment-lined baking sheets. Gently press each one down about a bit with the palm of your hand. There should be a couple of inches between them.
    • Bake the cookies: Bake in the preheated 350°F oven until they're set and slightly golden along the edges, about 12 minutes.
    • Cool the cookies: Let them cool on the baking sheet for at least 10 minutes and then transfer them to a cooling rack.

    NOTES

    Nutritional information is only an estimate.

    NUTRITION

    Calories: 201kcal | Carbohydrates: 31g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 181mg | Potassium: 123mg | Fiber: 2g | Sugar: 14g | Vitamin A: 258IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg
    Keywords cookies with spices, cookies with raisins
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

    Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

    More Cookies, Bars & Brownies

    • Tall stack of chocolate chip cookies with black peppercorns.
      Black Pepper Chocolate Chip Cookies
    • Stack of 4 Salted Dulce de Leche Coconut Macaroons, witht he bottoms covered in chocolate.
      Dulce De Leche Coconut Macaroons
    • Small stack of almond flour cocoa cookies with melting chocolate chips.
      Almond Flour Cocoa Cookies
    • Stack of chocolate chip cookies with pink (ruby) chocolate chips, with the top cookie broken in half, surrounded by more chips.
      Ruby Chocolate Chip Cookies

    Reader Interactions

    Comments

    1. Jeanne @JollyTomato

      August 17, 2016 at 8:58 pm

      5 stars
      I can tell just by looking at these cookies that you are not exaggerating! They look positively scrumptious! I would love to make some but I'd have to make a double batch because I'm certain I would eat at least one batch all by myself. ; )

      Reply
      • valentina

        August 18, 2016 at 7:36 am

        Thanks so much, Jeanne! Hope your whole family loves them -- or just you 😉 xoxo

        Reply
      • Tori

        January 07, 2018 at 12:12 pm

        I made these, twice, since I found this recipe two weeks ago... looks like a more than once a month staple in this household ? They taste even better than the picture looks! Brilliant with the raisins!

        Reply
        • Tori

          January 07, 2018 at 12:13 pm

          Delightful recipe!

          Reply
          • valentina

            January 08, 2018 at 8:43 am

            Thank you, Tori! 🙂

            Reply
          • DBP

            December 04, 2019 at 8:36 pm

            It is the "Best" cinnamon raisin cookie recipe - I make them every Monday for my bowling team (they now have an addiction) -

            I did add a pinch of nutmeg

            Reply
            • valentina

              December 06, 2019 at 11:23 pm

              Thank you both so much! 😀

            • alison prescott

              June 12, 2025 at 5:30 pm

              5 stars
              these are soooo good- thanks for such a great recipe.
              soaking the raisins in butter is such a great idea, and really pays off
              thanks again!

            • Valentina

              June 12, 2025 at 9:05 pm

              Hi, Alison. Thanks so much for sharing. You made my day, I'm so happy you love this recipe. It's one of our all time favorites. 🙂 ~Valentina

      • Karen

        December 14, 2018 at 12:38 pm

        These cookies are amazing this is a keeper for sure thanks!!!

        Reply
        • valentina

          December 16, 2018 at 8:31 am

          Thanks so much, Karen! I'm so happy you liked them. Happy holiday season and thank you for trying my recipe. 🙂

          Reply
      • Michelle

        January 28, 2023 at 8:22 pm

        5 stars
        This is one of the best cookie recipes EVER and I have already made it a few times after the first (extremely successful) try. I think the trick is the high amount of butter and soaking the raisins, Now that I know the recipe, I have improvised with great success:
        cut out white sugar, cut brown sugar by a third, added bits of candied orange peel, pecans and some dark chocolate chips and put a couple granules of himalayan salt on the top. (Soak orange in pecans in butter as well.) THANK YOU, Valentina!

        Reply
        • Valentina

          January 28, 2023 at 9:35 pm

          Hi Michelle, Thanks for writing in and trying my recipes. What delicious additions you made -- the orange in the melted butter sounds divine. The touch of salt on top is an excellent idea. Soaking the raisins is indeed magical. Hope you keep loving them! 🙂 Warmly, Valentina

          Reply
      • Laura

        November 20, 2023 at 6:38 pm

        I was drawn to this recipe because of the way the raisins are prepared.I am so over oatmeal/raisin cookies, & this recipe got my attention!
        After the cookies were done & cooled down, then we tasted one, OMG
        This is my absolute favorite raisin cookie EVER 💖💖💖💖
        Next time I’m going to make the full recipe rather than half like I did this time.
        We are sooooo in 💖💖💖💖with these cookies 🍪

        Reply
        • Valentina

          November 20, 2023 at 8:20 pm

          Thank you so much, Laura! I'm so happy you love them and my raisin-soaking technique. Thanks for visiting the site and trying the recipe. Happy holiday season. 🙂 ~Valentina

          Reply
    2. Cathy | She Paused 4 Thought

      August 17, 2016 at 9:47 pm

      I am with Jeanne, those cookies look amazing!

      Reply
      • valentina

        August 18, 2016 at 7:37 am

        Thanks so much, Cathy! XO

        Reply
    3. David

      August 18, 2016 at 5:24 am

      I want to make these soon... both for me, and for my honorary mom, who loves anything with cinnamon! Will report back!

      Reply
      • valentina

        August 18, 2016 at 7:38 am

        I hope everyone loves them, especially your mom! 😀

        Reply
    4. Deb|EastofEdenCooking

      August 18, 2016 at 4:42 pm

      We are a cookie loving family! Soaking the raisins is a fabulous idea, in butter no less! This is the perfect cookie to start the season of fall baking.

      Reply
      • valentina

        August 19, 2016 at 7:31 am

        Thank you Deb. Don't you just love fall baking? Those spices! 🙂

        Reply
    5. Anjali

      August 19, 2016 at 12:40 pm

      The combination of cinnamon and raisin has always been a favorite of mine! Especially when they're both in one cookie!

      Reply
      • valentina

        August 19, 2016 at 1:34 pm

        I so agree! Those two belong in cookies! 🙂

        Reply
    6. swayam

      August 19, 2016 at 1:04 pm

      This is just soooo good!! God..Its around 1:30 am here and here I am wishing it was breakfast time

      Reply
      • valentina

        August 19, 2016 at 1:35 pm

        It's always time for a cookie, though. 😉

        Reply
    7. Kristen

      August 19, 2016 at 1:33 pm

      5 stars
      LOVE cinnamon raisin cookies. I am so trying this!!!

      Reply
      • valentina

        August 19, 2016 at 1:35 pm

        Yay! Hope you enjoy! 🙂

        Reply
    8. Nupur Mehra

      August 19, 2016 at 1:58 pm

      Thats brilliant! Such a simple recipe.

      Your blog is an example of how niche blogs can be a great success. Very innovative and amazing blog.

      Reply
      • valentina

        August 20, 2016 at 8:17 pm

        You've made my day! Thank you so much! 😀

        Reply
    9. Sarah @ Champagne Tastes

      August 19, 2016 at 1:59 pm

      Oh man.. These sound ridiculously amazing. I need to start hoarding cookie recipes for when I'm snowed in this winter!

      Reply
      • valentina

        August 20, 2016 at 8:17 pm

        Snow or not, I love the idea of cookie hoarding!

        Reply
    10. jayne

      August 19, 2016 at 4:59 pm

      These cookies do look so good! I could eat about 5 right now 🙂 great recipe

      Reply
      • valentina

        August 20, 2016 at 8:17 pm

        Thanks so much, Jayne! 🙂

        Reply
    11. Tamara

      September 01, 2017 at 5:50 am

      5 stars
      These were a hit! Instead of cinnamon I did use pumpkin spice though. Thanks!

      Reply
      • valentina

        September 02, 2017 at 4:33 pm

        Oh I love that you used pumpkin spice. Brilliant! Thanks for sharing. 🙂 ~Valentina

        Reply
    12. Sam

      October 16, 2017 at 8:44 pm

      The idea of soaking raisins in butter sounds genius! Gotta try it out!! Would I be able to add oats to make this an oatmeal raisin cookie? And how much would I add?

      Reply
      • valentina

        October 17, 2017 at 12:20 pm

        Hi Sam, You can add 1 cup of oats, along with the flour. Sounds delicious, and thanks for checking out my recipes. 🙂

        Reply
    13. Gemma Williams

      November 23, 2017 at 12:46 pm

      4 stars
      These cookies came out better than I was expecting though the mixture makes a lot more than I was expecting I'm hoping it will keep in the fridge until tomorrow for me to make the rest

      Reply
      • valentina

        November 23, 2017 at 10:36 pm

        Hi Gemma! It will definitely keep -- for a few days even, if it's wrapped tightly. So happy you like them. Enjoy! ~Valentina

        Reply
    14. Frankie

      October 30, 2018 at 2:51 pm

      5 stars
      Amazing recipe! Super delicious and buttery. They were nice and soft witt a crunchy outside. Lovely! I might add a little nutmeg next time

      Reply
      • valentina

        October 30, 2018 at 8:14 pm

        Thank you so much, Frankie! So happy you tried them a loved them! A touch of nutmeg would be lovely. 🙂

        Reply
    15. Denise

      December 15, 2018 at 7:31 am

      OMG, I just made these. Absolutely the best cookie ever!!!!!

      Reply
      • valentina

        December 16, 2018 at 8:36 am

        Thanks so much, Denise! I'm so happy you loved them! Cheers and happy holiday season. 🙂

        Reply
    16. Anmari

      January 07, 2019 at 5:03 pm

      These sound amaazing! Hmm do u remove the plumped up raisins first before using an electric mixer to mix in the melted butter and sugars? I imagine itll be difficult to mix together with the raisins.

      Reply
      • valentina

        January 07, 2019 at 5:11 pm

        Hi there! You shouldn't use an electric mixer for this recipe. After the 50 minutes of soaking time for the raisins, use a spoon to mix that mixture into the sugars. 🙂 Hope you love them! ~Valentina

        Reply
    17. Pam

      October 20, 2019 at 9:28 am

      Thinking about upcoming holidays, can these cookies be frozen?

      Reply
      • valentina

        October 20, 2019 at 11:02 am

        Hi Pam. Yes! Just be sure they're very well wrapped so that air can't sneak in. Enjoy and thanks for visiting my site and checking out my recipes. 🙂 ~Valentina

        Reply
    18. Sharon

      October 22, 2019 at 5:18 am

      5 stars
      These are absolutely delicious, my family loves them. Thanks for sharing such a great recipe.

      Reply
      • valentina

        October 22, 2019 at 6:41 pm

        Thanks so much, Sharon. You made my day! They are one of my favorites, too. Cheers! 🙂 ~Valentina

        Reply
    19. Deborah

      November 10, 2019 at 3:30 pm

      5 stars
      Is there such an express "more than" These are absolutely delicious :o) - I made a batch for my bowling teammates and now I'm the "cookie lady" each week - On my second batch I added just a pinch of nutmeg and the flavor is just a hint -

      This recipe is the BEST

      Reply
      • valentina

        November 10, 2019 at 7:15 pm

        Hi Debora, Thanks so much for this awesome note! You made my day. 🙂 The touch of nutmeg sounds lovely, and I'm so happy this recipe has made you "The Cookie Lady," a title to be proud of. 🙂 And thanks for visiting my site and checking out my recipes. Hope you find many more you love, too. ~Valentina

        Reply
    20. Jennifer Ann

      January 18, 2020 at 11:18 am

      5 stars
      Holy moly, these are the best cookies, and the recipe is so forgiving! I only had half the amount of butter needed for the full recipe when I got the urge to do some middle of the night baking, so I cut the rest of the recipe in half accordingly except the cinnamon and vanilla, which I accidentally forgot to halve. Oops.

      I was also out of granulated sugar. Since the full recipe calls for 1 1/2 cups of all sugar total (both brown and white), I just used 3/4 cup of brown sugar for the halved recipe and hoped for the best.

      These were perfect. Just perfect. Even with all my handicaps going in, they were stellar cookies. The texture is what I've been searching for all my life, lol. And they have the loveliest flavor.

      Since all 14 of the generously-sized cookies were demolished in moments, I went to the store today for all the ingredients this time.

      Okay, okay, I went to the store for all the ingredients for at least two full batches.

      I love these cookies. Thank you so much!

      Reply
      • valentina

        January 19, 2020 at 3:13 pm

        Hi Jennifer. You totally made my day! So happy they were so good with your changes. I love that. And I'm thrilled you're making them again. Hope you're having a lovely weekend and thank you for reading my site. 🙂 ~Valentina

        Reply
    21. Stacy

      March 12, 2020 at 2:13 am

      BEST COOKIES EVER!! I made this cookies on Monday night and it was all gone the next morning by my kids... (not even a crumb in sight) . Now my kids are asking me to make em again...

      Reply
      • valentina

        March 12, 2020 at 4:48 pm

        You made my day, Stacy. Thanks for this note. So happy they were a big hit. We love them over here, too! Hope you keep making them. 🙂 ~Valentina

        Reply
    22. Eric Deschenes

      April 26, 2020 at 1:20 pm

      Hi Valentina,

      Since the butter is being melted, do you think I can replace it with tub margarine?

      Thanks, Eric

      Reply
      • valentina

        April 26, 2020 at 5:11 pm

        Hi Eric. Thanks for writing in. You can try it with margarine, but the flavor and texture won't be the same. Not to say they won't still be good, I just haven't tested them this way so I can't say for sure. Since margarine is usually salted, I'd omit the salt from the recipe. Let us know how it goes and hope you enjoy! 🙂 ~Valentina

        Reply
        • Eric Deschenes

          April 27, 2020 at 10:17 am

          Thanks for responding I will let you know...Corona times force me to use what I have.

          Reply
          • valentina

            April 27, 2020 at 8:24 pm

            Yes, let me know.:-) ~Valentina

            Reply
        • Ĵeremy

          September 16, 2024 at 11:39 am

          5 stars
          Delicious. I often make them for my Church and every single one is gone. Thanks for a great recipe.

          Reply
          • Valentina

            September 16, 2024 at 1:37 pm

            Thank you, Jeremy! I'm thrilled everyone loves them! An empty plate always makes me happy. 🙂 ~Valentina

            Reply
    23. Kate

      June 17, 2020 at 9:02 am

      5 stars
      Hi dear V, can I sub all purpose flour with oat flour?

      Reply
      • valentina

        June 17, 2020 at 4:58 pm

        Hi Kate, Thanks for writing in. Unfortunately these cookies won't work with oat flour instead of the AP. If your goal is to have them be gluten-free, you can use Cup4Cup GF AP flour. And if it's just the oat flour flavor you want, you can switch out a little of the AP flour for it (maybe 1/4 to 1/2 cup). I hope this helps and that you love them if you make them. 🙂 ~Valentina

        Reply
        • Kate

          July 09, 2020 at 11:53 am

          5 stars
          This is such an amazing recipe. My family absolutely love these raisin cookies. So soft and it’s nice that have generous amount of raisins. I added your suggested amount of oats, which blended in so well that we cant even taste it. I made 3 times already. Definitely recommand this recipe for raisin cookie lovers!!

          Reply
          • valentina

            July 10, 2020 at 8:23 pm

            Hi Kate, thanks so much for your lovely comment! You made my day. 🙂 I'm so happy you and your family love this recipe. And awesome you it worked out well with the oats. Thanks for being one of my readers/cooks. Stay well! ~Valentina

            Reply
    24. Jennifer

      August 11, 2020 at 12:09 pm

      Hey, where did the cinnamon raisin cookie recipe go?! It's the right page, wrong recipe- the recipe showing up now is the oatmeal chocolate chip cookie one. What the heck?! Such a bummer. I remembered the amount of butter, raisins, etc and started the cookies but needed a refresher on the flour amount and now I dunno what to do. I guess I just wasted the ingredients. I don't like oatmeal chocolate chip cookies, so I don't want to use this recipe. Please let us know what happened to the recipe that used to be posted on this page!

      Reply
      • valentina

        August 11, 2020 at 3:11 pm

        Hi Jennifer. This was a technical error and it's fixed! I'm so sorry for any inconvenience! Please check your email for a personal message. 🙂 ~Valentina

        Reply
    25. jr

      September 13, 2020 at 2:39 pm

      Hi, I am stuck indoors from all the smoke in the air and came across your raisin soaking recipe which sounded so yummy i had to try. I am in the raisin soaking stage and the air in our home is starting to smell delicious. My last batch of cookies was raisin oatmeal with a twist of dates. Although my family devoured a double batch, they were not exactly what I was looking for. I am trying to satisfy an old craving from back in my youth when my mother made raisin cookies for me. Unfortunately her cookie days are long gone and i did not think to keep all those recipes. After my last batch i realized the ones i remember were not with oatmeal. I will let you know how yours ranks with my tasting crew. One ingredient from the old days i do remember besides raisins is molasses. Sorry but i had to added a little to your recipe and subbed out a bit of the white sugar just for old time sake. I will let you know how it works out.
      Thanks again for such a good idea "Soaking Raisins in buttery goodness."

      Reply
      • valentina

        September 13, 2020 at 5:18 pm

        Hi there, Thanks so much for writing in. I'm excited for you to try these, and I expect the molasses in them was a tasty addition. I hope this recipe comes close to your memories of your mom's cookies. Either way, I hope you and your family enjoy them. Happy your home smells delicious! 🙂 ~Valentina

        Reply
    26. Ethel Silva

      November 03, 2020 at 5:29 am

      5 stars
      I need to plump up my raisins and I was going to just do it with \\ith water but I was wondering if I could add some cinnamon to the water. Too much? I love cinnamon with applesauce so could I use apple slices in the water?

      Reply
      • valentina

        November 03, 2020 at 8:16 am

        Hi Ethel! Thanks for writing in.Just want to make sure I understand . . . do you not want to soak the raisins in the melted butter, as instructed? If that's the case, just add the melted butter to the batter and yes, add the cinnamon to the water. Then you'd drain the raisins before adding them to the batter. You can also soak the raisins in apple juice. You would get more of the apple flavor this way, than with just the apple slices. Again, you'd drain the raisins before adding them to the batter. And if you'd just like to add some apple flavor to the batter (which sounds delicious!), you could add about 3/4 cup of finely chopped dried apple to the batter. I hope I've answered your question, and that this helps. 🙂 ~Valentina

        Reply
    27. Christine

      November 22, 2020 at 12:40 pm

      Just made these...the cinnamon smell in the house is so comforting on this chilly, fall day. I had to say that these cookies are amazing!! Soaking the raisins is absolutely genius! Was wondering if I could add spiced rum to the butter in place of the vanilla? Just a thought. Anyway, thanks for this recipe. It's already bookmarked, and I'm looking forward to trying more of your recipes! Happy Thanksgiving!

      Reply
      • valentina

        November 22, 2020 at 6:23 pm

        Hi Christine, Thanks so much for your note. I'm so happy you enjoyed these cookies (and their accompanying delicious cinnamon scent)! The rum would be delicious! I love that idea. Go for it. Happy Thanksgiving! 🙂 ~Valentina

        Reply
    28. Chris W

      July 08, 2021 at 9:08 pm

      Sadly I had to toss the first batch as it was bitter and salty. Batch #2 I easied back on the salt and replaced the baking soda with baking powder. Soooooooo good, thank you!

      Reply
      • valentina

        July 09, 2021 at 8:47 am

        Hi Chris. Thanks so much for writing in. Sorry to hear the first batch was too salty for you. And of course, I'm happy to hear (with adjustments to your taste) you loved it the 2nd time around. That's awesome. 🙂 ~Valentina

        Reply
    29. T J

      August 30, 2021 at 2:52 pm

      Is this ingredient list complete? The only moist ingredient is the eggs. No water or other fluid?

      Reply
      • valentina

        August 30, 2021 at 5:15 pm

        Hi! Yes, it's complete. Don't forget the butter -- which gets added melted. Hope you love them! 🙂 ~Valentina

        Reply
    30. Tania

      July 06, 2022 at 8:17 pm

      5 stars
      Just made the 2nd batch after adding a little baking powder ("so it rises a bit") from my dad, who can't help himself from getting involved in anything in the kitchen. He's a retired pastry chef. He said they are the best cookies he's ever tasted. "Not just good. They're too good." "They're tasty, soft, really nice. And I've baked a lot of cookies in my life." Of course real butter makes it too. I said I'd pass along the compliment to the maker. Many thanks!

      Reply
      • valentina

        July 06, 2022 at 9:33 pm

        Hi Tania. Wow,thank you so much for this fantastic compliment, and from a pastry chef to boot! You both made my day! I hope you'll enjoy more recipes on the site. 🙂 Valentina

        Reply
    31. Patsy

      August 01, 2022 at 3:12 pm

      5 stars
      I always knew soaking the raisins was important! They soak up flavors and make a difference to any recipe! Made these and family loved them! So simple with things on hand!
      Thank you for reminding me! Family's always get a sweet tooth in the evening! I spoil them! 😁

      Reply
      • valentina

        August 02, 2022 at 4:13 pm

        Hi Patsy, Thanks so much for this lovely note. We always have a sweet tooth around here too. (Especially me!) 🙂 ~Valentina

        Reply
    32. Jody Fox

      August 06, 2022 at 6:23 pm

      5 stars
      Made these today ! They are gone tonight. Best ever ! Loved the raisins soaking in butter and vanilla for an hour . Really made this recipe for the best raisin cookies I ever ate.

      Reply
      • valentina

        August 07, 2022 at 3:04 pm

        Hi Jody! Thank you so much for writing in -- I'm so happy you loved these cookies so much. Double batch next time. 😉 ~Valentina

        Reply
    33. Janice Dimaggio

      December 01, 2022 at 1:37 pm

      I baked these cookies several weeks ago and they were fantastic! I lost the recipe card and looked it up again today and was copying the recipe and noticed the cinnamon and vanilla called for one and a half tablespoons. Is that correct did you mean teaspoons or tablespoons?

      Reply
      • valentina

        December 01, 2022 at 5:21 pm

        Hi Janice, I'm so happy you like this recipe! I know it seems like a lot, but yes, I do use that much of the cinnamon and vanilla. As the butter seeps into the raisins, so do those flavors.The cookies will still be delicious with a bit less, so reduce the amounts if you'd like. Enjoy! 🙂 ~Valentina

        Reply
    34. Jennifer Ann

      December 23, 2022 at 6:27 pm

      5 stars
      3 years later, still the best cookies EVER! Annual gratitude rating, my kids said they will BURY me with these cookies, lol.

      Reply
      • valentina

        December 23, 2022 at 9:07 pm

        Hi Jennifer, You just made my day -- this makes me so happy! Happy Holidays to you and your family. 🙂 ~Valentina

        Reply
    35. Wendy

      December 28, 2022 at 9:43 pm

      5 stars
      If only I could hug you😍
      Theses are by far the most delicious thing I have eaten in 30years. Best cookies ever!

      Reply
      • valentina

        December 29, 2022 at 1:03 pm

        Wow! Thank you so much! This made my day. 😀 Happy New Year. ~Valentina

        Reply
    36. Tim H

      January 29, 2023 at 11:12 am

      5 stars
      We made these and substituted Craisins . They came out great! Thanks for the recipe.

      Reply
      • Valentina

        January 29, 2023 at 7:26 pm

        Hi Tim! So happy you liked them. Delicious idea to use Craisins. Thanks for trying my recipes, and I you keep making them. 🙂 ~Valentina

        Reply
    37. Andrew

      February 15, 2023 at 9:49 am

      5 stars
      This is the first time I've ever commented on a recipe in my life. But I had to. These are honestly AMAZING cookies, my whole family loved them. I have made a heck of a lot of cookies in my life and these are among the very best I've ever had.

      Reply
      • Valentina

        February 15, 2023 at 1:08 pm

        Hi Andrew, Thank so much for sharing -- this made my day! I'm so happy you and the whole family love them. We do too 😉 It's fun to throw a little chocolate in sometimes, too. 🙂 ~Valentina

        Reply
    38. sherry

      February 19, 2023 at 3:33 pm

      these sound delicious! Yay for butter! I'd swap raisins for sultanas tho as I'm not a raisin fan 🙂

      Reply
      • Valentina

        February 22, 2023 at 9:53 am

        They'd be just as delicious with Sultanas. Yum! Enjoy and thank you for visiting. 🙂 ~Valentina

        Reply
    39. Alene

      February 22, 2023 at 2:03 pm

      5 stars
      Hi! I made these yesterday but I cut the recipe in half because there are 2 of us. And, I used Cup 4 Cup Artisan blend, because now I can't have not only gluten but also rice. It is so frustrating! The cookies are delicious! Soaking the raisins in butter was genius! I have 1 for breakfast and maybe for a snack after dinner. They are divine! Thank you so much.

      Reply
      • Valentina

        February 24, 2023 at 4:22 pm

        Hi Arlene! Yay! So happy they worked out with the GF flour. And I love them in the morning with coffee. 🙂
        Must be very frustrating to a lot of dietary restrictions. At least these days, it's relatively easy to (sometimes) find good alternatives for things we can't have. Thanks so much for letting me know you enjoyed the cookies. Warmly, Valentina

        Reply
    40. Linger, Kristy Murray

      March 03, 2023 at 7:01 am

      5 stars
      These photos make me want to reach into my computer and grab a few of your cookies. So yummy. And now I'm so hungry for cinnamon raisin cookies. Thanks Valentina for sharing.

      Reply
    41. Susan

      May 01, 2023 at 9:04 pm

      5 stars
      I made your cinnamon raisin cookies this afternoon and they are, indeed, the best my husband and I have ever had. Thank you for sharing your excellent recipe. 🙂

      Reply
      • Valentina

        May 02, 2023 at 10:04 am

        Hi Susan, Thank you for writing in! I'm so happy you and your husband loved these cookies. I hope you keep enjoying them, and thanks for visiting my recipes! 🙂 ~Valentina

        Reply
    42. Jeff the Chef @ Make It Like a Man!

      August 13, 2023 at 5:06 am

      What an interesting cookie recipe! I've never heard of soaking raisins in this way. I can only imagine how good these cookies must taste! Thanks!

      Reply
      • Valentina

        August 13, 2023 at 7:00 pm

        Hey Jeff, I hope you try this method. It's truly amazing. Thanks for checking it out. 🙂 ~Valentina

        Reply
    43. Dawn

      August 18, 2023 at 5:51 am

      I just love cinnamon raisin cookies, so I know I'm going to have to give these a try! I bet they smell amazing as they bake and taste even better. There's no way I'm eating just one, though, lol. They look too good!!

      Reply
      • Valentina

        August 23, 2023 at 3:39 pm

        I don't know why any one would only choose to have one cookie. 😉 Thanks, Dawn. 🙂 ~Valentina

        Reply
    44. Liz

      August 18, 2023 at 4:14 pm

      I love the tip to soak the raisins---I do that with Craisins a lot as I often find them extra shriveled. I adore cookies and these will be added to my baking list!!! xo

      Reply
      • Valentina

        August 23, 2023 at 3:41 pm

        Thanks, Liz. I hope you love them! 🙂 ~Valentina

        Reply
    45. Healthy World Cuisine

      August 21, 2023 at 7:25 pm

      5 stars
      Great idea with the raisin soaking in that luscious butter mixture. I might even try adding in a little rum in the soaking mixture. (smiling) Love a good chewy cookie with warming spices. Yum!

      Reply
      • Valentina

        August 23, 2023 at 3:41 pm

        Rum! Brilliant idea! Enjoy and thank you. 🙂 ~Valentina

        Reply
    46. blowme

      August 25, 2023 at 4:23 am

      Works with cut up date beautifully as well. The butter/fruit batter is irresistible, no wonder they tastes so good - great tip -five stars!!!!!. With dates you don't need to soak as long. Also, I substitute 10% of the flour with nut flour (walnuts, almonds, etc.) that I mince with a small food processor.

      Reply
      • Valentina

        August 26, 2023 at 7:56 pm

        Hi there. I'm so happy you loved this, and I love that you tried it with dates. Great to know! I agree about the butter mixture. Hard to keep my spoon out of it. 😉 And the bit of nut flour sounds great. Thanks for checking out my recipes! ~Valentina

        Reply
        • blowme

          August 26, 2023 at 10:27 pm

          5 stars
          They disappeared in 24 hours. Chocolate chip cooks run supreme around our home but we're making a little room for your heavenly recipe. Love experimenting and will up the flour substitution to 25% (oats and the home-brew nut flour mixture replacements) plus add a little rum as another reader recommended.

          Reply
          • Valentina

            August 27, 2023 at 10:28 pm

            Sounds great! I look forward to hearing how it goes. Keep enjoying and thanks so much for sharing. 🙂 ~Valentina

            Reply
    47. Martha S

      September 25, 2023 at 5:17 pm

      5 stars
      Ive had a bag of dried tart cherries that I've been dyinbtk use in a cookie. This recipe did not disappoint! Absolutely delicious and exactly the taste and softness I was hoping for 🤤🤤

      Reply
      • Valentina

        September 25, 2023 at 8:52 pm

        Hi Martha, Thanks so much for sharing. How delicious to use this method with the tart cherries. I love it! 🙂 ~Valentina

        Reply
      • Susan Sims

        January 15, 2024 at 2:58 pm

        5 stars
        Excellent cookie! Wanted to use up some raisins but with no oatmeal. Boy, did this recipe fit the bill. I also used some chocolate chips and soaked a tsp and a half of dry orange peel granules in with the raisins per another commentor's suggestion. We all love these! Thanks for the great recipe!

        Reply
        • Valentina

          January 15, 2024 at 3:15 pm

          Hi Susan. I love the idea of adding the natural orange flavor. So happy you loved these, and thanks for visiting my site and trying my recipes. 🙂 ~Valentina

          Reply
    48. Susan Sims

      March 02, 2024 at 5:01 pm

      5 stars
      I reviewed in January but had to again. Without a doubt these are the best cookies I have ever even them. I do add a few more raisins and chocolate chips but that's the only change I made. My hubby loves them but I can officially say after three batches, if I could ever bake just one cookie again, this would be it! Simmering the raisins and soaking them is genius and the secret. Now, I had everything staged...my whisked dry, my raisins soaking and my sugars mixed just waiting for the beaten eggs. Nap time struck like a bandit.... suddenly....and three hours later, I woke up to all of that still on my counter! Whisked eggs in, etc., added chocolate chips (to me a must ) and Voila...I baked six of the most perfect cookies. My ingredients waiting for me all that time didn't affect them at all. The rest of my dough is in fridge to be baked tomorrow. The bed is calling my name right now, again, and I'm sure they will bake great tomorrow. If not, I'll report back. Valentina, you should copyright this recipe. I'm sure there are millions of us who like the raisins but not the oatmeal part. My hubby can't handle the oat version. These are absolutely perfect cookies! 😋 👍👍

      Reply
      • Susan Sims

        March 02, 2024 at 5:05 pm

        5 stars
        I should have said "best cookies I have ever eaten"...after reading three times before posting I still missed that! Yep. Time to go back to bed!! Lol!

        Reply
        • Valentina

          March 02, 2024 at 8:53 pm

          Thank you again, Susan! 🙂

          Reply
      • Valentina

        March 02, 2024 at 8:52 pm

        Hi Susan. This is the best positive feedback ever. You've made my day, my week, my year! 🙂 This is definitely one of my favorite cookie recipes and I make it all the time. I remember exactly when I first decided to soak the raisins with the butter and spices and the result made me so happy. I'm thrilled everyone loves this "secret" so much. Thank you for taking the time to share your thoughts with me. Warmly, Valentina

        Reply
    49. lela

      March 06, 2024 at 6:36 pm

      5 stars
      made these today and they were so good, replaced some of the butter with margarine. was perfect!! <3

      Reply
      • Valentina

        March 06, 2024 at 8:04 pm

        Fantastic! Thanks so much for writing in. 🙂 ~Valentina

        Reply
    50. Pam

      March 08, 2024 at 9:44 pm

      5 stars
      I’m planning on making these for my daughter and son-in-law, but they can’t have dairy. Has anyone tried them with Miyokos nondairy butter? I’ve substituted it in other recipes, but thought I’d check to see if you’ve had experience with it. They sound delicious. I can’t have gluten, so am happy to see the Cup 4 cup flour can be substituted…I’ll have to make them for myself some time. It’s not always easy to bake quality gluten free products. Thanks!

      Reply
      • Valentina

        March 10, 2024 at 4:26 pm

        Hi Pam. I've made these with the Cup4Cup flour and it works very well. (I've used so many different GF flours and in all of my experience and recipes testing, it behaves the most like a regular AP flour, so I used it quite often.) 🙂 As for the Miyokos non dairy butter, I haven't tested this recipe with it. If you have the time, I'd make half a batch with it to see how it goes. I hope this helps, and thank you for visiting my site and checking out the recipe. ~Valentina

        Reply
    51. D

      June 02, 2024 at 2:01 pm

      When you say a cup of butter, is that pieces of butter cut up prior to melting?
      I like raisens but have a packet if currents needing to be used so going to try that

      Reply
      • Valentina

        June 02, 2024 at 3:34 pm

        Hi there. Thanks for writing in. Yes a cup of whole butter that is then melted. It doesn't necessarily have to be cut into pieces, but will melt a bit more easily if it is. Currants will be great! Hope you love the cookies! 🙂 ~Valentina

        Reply
    52. Jerry McMillen

      September 25, 2024 at 7:50 pm

      I just made these cookies today, I was skeptical about the large amount of vanilla and cinnamon, but they turned out excellent. I’m very pleased with the results.

      Reply
      • Valentina

        September 26, 2024 at 1:28 pm

        Hi Jerry, So happy you liked these cookies. And I'm glad that even though you weren't sure about it, that you went ahead with the full amount of vanilla and cinnamon because that's a big part of what makes them so delicious. Yay! Enjoy and thank you for sharing. 🙂 ~Valentina

        Reply
    53. Pamela

      March 30, 2025 at 2:17 pm

      5 stars
      I made this recipe today. I am a baker and can say, this was easy and definitely worth making. I followed the recipe exactly, except I made a double batch. The hardest part was mixing the dry ingredients together. Do not use a mixer on this dough. Cookies are soft, moist with a hint of cinnamon, the raisins are so soft and plump. My family loves them. Hopefully my work family loves them also.
      Only issue I had was the 2 inch scoop would not yield me 48 cookies ( double batch)after the first tray I switched to a 1 1/2 inch scoop. That yield the right amount. Overall super happy with this recipe.

      Reply
      • Valentina

        March 30, 2025 at 11:15 pm

        Hi Pamela, Thank you so much for writing in. I'm so happy you and your family liked the recipe so much. 🙂 And thanks for sharing your tips with my readers. Enjoy! Warmly, Valentina

        Reply
    54. Ally P.

      May 28, 2025 at 9:16 am

      5 stars
      These were absolutely divine! I added a few tablespoons of bourbon to the raisin soak and oh em gee...so good!

      Reply
      • Valentina

        May 30, 2025 at 11:17 am

        Oh I love that idea! Delicious! Thanks so much for writing in and I'm happy the cookies were a hit. 🙂 ~Valentina

        Reply

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