Oatmeal raisin cookies have always felt like a small act of care to me. They’re not flashy or dramatic, but they’re warm, familiar, and deeply comforting. These Air Fryer Oatmeal Raisin Cookies are the kind I make when I want the house to smell like something good is happening, when the day feels long, or when someone asks for “just a little something sweet.”
I started making cookies in the air fryer out of curiosity, and now it’s one of my favorite methods. The cookies bake quickly, don’t spread too much, and come out with golden edges and soft, chewy centers. It’s perfect for small batches, which somehow always disappear faster than expected.
These cookies feel homey in the best way. They’re soft, gently spiced, and filled with oats and raisins that make them feel a little more substantial, like a treat you can linger over.
Why These Cookies Work
The air fryer’s steady, circulating heat allows these cookies to bake evenly without drying out. The oats give them structure, the brown sugar adds warmth, and the cinnamon brings everything together quietly. The raisins soften as they bake, creating little pockets of sweetness throughout the cookie.
They’re forgiving, reliable, and wonderfully nostalgic.
Ingredients
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- ¾ cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 ½ cups old-fashioned rolled oats
- ½ cup raisins
Optional add-ins
- Chopped walnuts or pecans
- A handful of chocolate chips
Step-by-Step Instructions
- In a mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until smooth.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Fold in the oats and raisins gently, being careful not to overmix.
- Preheat the air fryer to 330°F (165°C).
- Line the air fryer basket with parchment paper.
- Scoop 1–2 tablespoons of dough per cookie and place them in the basket, leaving space between each. Flatten slightly.
- Air fry for 6–8 minutes, until the edges are lightly golden and the centers are still soft.
- Let the cookies cool for 5 minutes before removing, as they will continue to set as they cool.
Notes From My Kitchen
The biggest lesson I’ve learned with air fryer cookies is to trust the cooling time. They may look slightly underdone when they come out, but that’s what keeps them soft and chewy. Overbaking is the quickest way to lose that tender texture.
If you prefer plumper cookies, chill the dough for 20 minutes before baking. If you like a little crunch, add a minute to the cook time.
Serving and Storage
These cookies are lovely served warm with a glass of milk, a cup of tea, or coffee. They store well in an airtight container at room temperature for up to 3 days.
You can also freeze the dough in scoops and bake straight from frozen, adding 1–2 minutes to the cooking time.
Final Thoughts
Air Fryer Oatmeal Raisin Cookies are simple, comforting, and quietly satisfying. They don’t try to impress, yet they always seem to disappear. For me, they’re a reminder that the best treats are often the ones tied to memory, warmth, and the feeling of being home.
