Chewy, lightly sweet, and bursting with wholesome goodness, these Air Fryer Oatmeal Raisin Cookies are your new go-to for a quick, easy, and undeniably delicious treat! Skip the oven and the kitchen heat; your air fryer is ready to whip up a batch of perfect cookies today.

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Irresistible Air Fryer Oatmeal Raisin Cookies: Your Guide to Quick, Chewy Perfection

Imagine sinking your teeth into a cookie that boasts perfectly crispy edges and a soft, chewy center, brimming with the comforting flavors of oats and sweet raisins. Now imagine achieving this delightful texture without ever turning on your conventional oven. That’s the magic of these Air Fryer Oatmeal Raisin Cookies!

These aren’t just any cookies; they’re a revelation for anyone looking for a faster, more efficient way to bake. The air fryer, primarily known for crispy fries and chicken, surprisingly excels at creating perfectly baked cookies in a fraction of the time and with minimal fuss. This recipe takes advantage of that efficiency, delivering homemade deliciousness straight to your plate quicker than ever.

Beyond their speedy preparation, these oatmeal raisin cookies are a wholesome treat the entire family will adore. They’re thoughtfully designed to be lighter on sugar, letting the natural sweetness of the raisins shine, while the hearty whole oats add a wonderful texture and nutritional boost. They’re also proudly nut-free, making them an ideal addition to lunchboxes or a safe snack for school events. Whether you pair them with a tall glass of cold milk after school or enjoy one with your morning coffee, these tasty air fryer oatmeal raisin cookies are destined to become a beloved staple in your home.

Essential Ingredients for Your Air Fryer Oatmeal Raisin Cookies

Creating the perfect batch of Air Fryer Oatmeal Raisin Cookies starts with a selection of readily available ingredients. Each component plays a vital role in achieving that desirable flavor and texture. Here’s a detailed look at what you’ll need:

• All-purpose flour: The foundation of our cookie structure. Use standard all-purpose flour for the best results. Sift it lightly if you tend to have a heavy hand, but generally, spooning and leveling will suffice.
• Ground cinnamon: This warm spice is a classic companion to oats and raisins, adding a depth of flavor that is both comforting and aromatic. Don’t skip it; it truly elevates the cookie.
• Baking soda: A key leavening agent that helps the cookies spread and become tender. Ensure your baking soda is fresh for optimal effectiveness.
• Baking powder: Alongside baking soda, baking powder contributes to the cookies’ rise and lightness. It’s crucial to check the expiration date, as expired baking powder can lead to flat, dense cookies.
• Salt: A pinch of salt (preferably Kosher salt) balances the sweetness and enhances all the other flavors in the cookie. If using fine table salt, remember to cut the amount in half as it is much saltier by volume.
• Butter: I typically use salted butter for its flavor. It should be close to room temperature, but still somewhat firm to the touch. Overly soft or melted butter can cause cookies to spread too much. This cool-room-temperature butter is essential for creaming properly and yielding a chewy texture.
• Brown sugar: Packed brown sugar not only provides a rich, caramel-like sweetness but also contributes significantly to the chewy texture and moisture of the cookies. Dark brown sugar will give a more intense flavor.
• Granulated white sugar: This adds additional sweetness and helps with the crispy edges we all love. The combination of both sugars creates a balanced sweetness and texture profile.
• Egg: Just one large egg acts as a binder, bringing all the ingredients together and adding moisture. Make sure it’s at room temperature for better incorporation into the creamed butter and sugars.
• Vanilla extract: Whether you choose pure or artificial vanilla extract, it’s crucial for imparting that classic warm, sweet aroma and flavor that defines a good cookie.
• Old-fashioned oats: You’ll want large flake rolled oats, not quick-cook or instant oats. Old-fashioned oats provide the characteristic chewy texture and wholesome heartiness of oatmeal raisin cookies. Quick oats will result in a gummier, less desirable texture.
• Raisins: My personal favorite for this recipe are golden raisins, as their brighter flavor complements the oats beautifully. However, traditional brown raisins work perfectly well too. If your raisins seem dry, a quick soak can bring them back to life.

Tools You’ll Need for Perfect Air Fryer Cookies

Having the right tools can make the baking process even smoother. Here’s a quick list of equipment that will come in handy:

• Air fryer: The star of the show! Any basket-style air fryer will work for this recipe.
• Parchment paper: Essential for lining your air fryer basket, ensuring easy cleanup and preventing sticking. Cut or fold it to fit perfectly.
• Cooling rack: Allows air to circulate around your cookies, preventing them from getting soggy and helping them cool evenly.
• Stand mixer or electric hand mixer: For creaming the butter and sugars, and mixing the dough until just combined.
• Large mixing bowls: For whisking dry ingredients and combining wet ingredients.
• 1-tablespoon cookie scoop: Helps create uniform cookie dough balls, ensuring even baking.

How to Make the Best Air Fryer Oatmeal Raisin Cookies: A Step-by-Step Guide

Making these delightful Air Fryer Oatmeal Raisin Cookies is a simple and rewarding process. Follow these detailed steps to achieve perfect results every time:

1. Prepare Your Air Fryer: Begin by preheating your air fryer to 325°F (160°C). Allow it to preheat for about 5-10 minutes before you’re ready to place the cookies inside. This ensures a consistent temperature from the start.
2. Line the Basket: While the air fryer preheats, line its basket with a piece of parchment paper. Make sure to cut or fold the parchment paper to fit snugly, covering the bottom of the basket without blocking too much of the airflow around the sides. This prevents sticking and makes cleanup a breeze.
3. Combine Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, ground cinnamon, baking soda, baking powder, and salt. Whisk until all ingredients are thoroughly combined, ensuring the leavening agents and spices are evenly distributed throughout the flour mixture. Set aside.
4. Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment (or using an electric hand mixer), cream together the softened butter, brown sugar, and white granulated sugar. Beat on medium speed for 3-4 minutes until the mixture is light, fluffy, and pale in color. This step is crucial for incorporating air and creating a tender cookie.
5. Add Wet Ingredients: Add the large egg and vanilla extract to the creamed butter and sugar mixture. Mix on medium speed until just combined, being careful not to overmix. Stop the mixer occasionally to scrape down the sides of the bowl with a rubber spatula, ensuring everything is fully incorporated.
6. Incorporate Dry Ingredients: Gradually add the whisked flour mixture to the wet ingredients. Mix on low speed, just until the flour is incorporated and no dry streaks remain. Overmixing at this stage can develop gluten, leading to tougher cookies.
7. Fold in Oats and Raisins: Finally, add the old-fashioned oats and your chosen raisins to the dough. Mix on low speed for only 30-60 seconds, or until the oats and raisins are evenly distributed throughout the dough. Again, avoid overmixing.
8. Scoop the Dough: Use a 1-tablespoon cookie scoop to portion out uniform balls of dough. Place these dough balls on a plate or a separate parchment-lined tray while your air fryer finishes preheating. This helps them hold their shape.
9. Air Fry the Cookies: Once the air fryer is preheated, carefully place the parchment paper into the basket. Arrange 4-5 cookie dough balls in the basket, ensuring there’s plenty of space between each cookie. Do not overcrowd the basket, as the cookies will spread.
10. Bake to Perfection: Air fry the cookies for 6-8 minutes. Cooking time can vary slightly depending on your air fryer model and how large your cookie dough balls are. The cookies are ready when they are golden brown around the edges and set in the center. They may still look slightly soft in the middle, but they will firm up as they cool.
11. Cool and Repeat: Carefully transfer the freshly baked cookies from the air fryer basket to a wire cooling rack using a spatula. Allow them to cool completely on the rack. While the first batch cools, continue air frying the remaining cookie dough in batches until all your delicious cookies are baked.
12. Serve and Enjoy: Once cooled to your liking, these chewy Air Fryer Oatmeal Raisin Cookies are ready to be savored! Enjoy them with a cold glass of milk, a warm cup of coffee, or simply on their own.

Chef Jenn’s Expert Tips for Flawless Air Fryer Oatmeal Raisin Cookies

Achieving the perfect oatmeal raisin cookie in your air fryer is simple with a few expert insights. Here are some of Chef Jenn’s top tips to ensure your cookies turn out beautifully every time:

• Butter Temperature is Key: Unlike many cookie recipes where you want very soft butter, for these air fryer oatmeal raisin cookies, you don’t want your butter to be overly soft or completely melted. Butter that is too warm will cause your cookies to spread excessively in the air fryer, resulting in flat and crispy cookies rather than chewy ones. Aim for butter that is cool but still pliable – you should be able to make a slight indentation with your finger, but it shouldn’t be greasy. If your butter feels very soft, chill the prepared cookie dough for at least 30 minutes in the refrigerator before scooping and baking. This helps solidify the fat and prevents overspreading.
• Hydrate Dry Raisins for Optimal Chew: While any type of raisin works well in this recipe, I find yellow (golden) raisins offer a brighter, tangier note that complements the oats beautifully. If your raisins appear dry or hard, they won’t soften much during the short air frying time, potentially leading to tough spots in your cookies. To ensure a plump, chewy texture, hydrate them first! Simply place your raisins in a small bowl and cover them with hot tap water for about 15 minutes. Drain them thoroughly and pat them dry with a paper towel before incorporating them into the dough. This simple step makes a significant difference.
• Smart Storage for Unused Dough: Don’t feel pressured to bake all the cookies at once! This dough freezes exceptionally well. For short-term storage (up to 3-4 days), unused cookie dough can be kept tightly wrapped in plastic wrap in the refrigerator. For longer storage (up to a month), form the dough into balls and flash freeze them on a baking sheet until firm, then transfer them to a freezer-safe zipper-top bag. When you’re ready to bake, simply thaw the frozen dough balls in the refrigerator for a few hours or at room temperature for about 30 minutes before air frying as usual. This means fresh-baked cookies are always just minutes away!
• Avoid Overcrowding the Air Fryer Basket: It’s tempting to try and fit as many cookies as possible into the air fryer to speed up the process. However, overcrowding is the enemy of even baking. Cookies need space to spread and for the hot air to circulate properly around them. If the basket is too full, the cookies will steam rather than bake, leading to uneven cooking and potentially a softer, less crispy texture. Stick to baking 4-5 cookies at a time, ensuring plenty of room between each one. Patience pays off for perfect results.
• Customize Your Cookies: Not a fan of raisins? No problem! The beauty of this recipe is its versatility. You can easily omit the raisins entirely for a plain oatmeal cookie, or substitute them with other mix-ins you love. Chocolate chips (mini or standard), dried cranberries, chopped nuts (if not making nut-free), or even a combination of these can be added. Just maintain a similar volume of additions to keep the dough consistency correct.
• Don’t Overmix the Dough: Once you add the flour mixture, mix on low speed just until combined. When folding in the oats and raisins, mix only until they are evenly distributed. Overmixing develops the gluten in the flour, which can lead to tough, dense cookies instead of light and chewy ones.

Recommended Recipes to Delight Your Palate

If you’ve enjoyed these Air Fryer Oatmeal Raisin Cookies, you’ll surely love exploring more delicious and easy recipes from my kitchen. Here are some of my top recommendations:

Storage Solutions for Your Air Fryer Oatmeal Raisin Cookies

Proper storage ensures your Air Fryer Oatmeal Raisin Cookies stay fresh and delicious for as long as possible. Here’s how to keep them at their best:

Short-Term Storage:

Once completely cooled, store your cookies in an airtight container at room temperature. They will maintain their delicious texture and flavor for 3-4 days. To keep them extra fresh, you can place a slice of bread in the container with the cookies; the cookies will absorb moisture from the bread, keeping them soft.

Long-Term Storage (Freezing):

If you want to enjoy your cookies beyond a few days, freezing is an excellent option. Place the completely cooled cookies in a single layer on a baking sheet and flash freeze them for about an hour until firm. This prevents them from sticking together. Then, transfer the frozen cookies to a freezer-safe zipper-top bag or an airtight container, ensuring as much air as possible is removed to prevent freezer burn. They will keep well in the freezer for up to a month. When you’re ready for a treat, simply thaw them at room temperature for an hour or two, or warm them briefly in the air fryer at a low temperature (around 250°F/120°C) for 2-3 minutes for that fresh-baked warmth.

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Average rating: 4.85 from 13 votes

Air Fryer Oatmeal Raisin Cookies

Crispy around the edges but soft and chewy inside, these Air Fryer Oatmeal Raisin Cookies are so easy and so tasty! Great in lunch boxes or just with a cup of coffee.

Course: Desserts

Cuisine: American

Keyword: air fryer, air fryer cookies, cookies, oatmeal, oatmeal cookies, oatmeal raisin cookies, raisins

Prep Time: 10 minutes

Cook Time: 10 minutes

Servings: 24 cookies

Author: Chef Jenn

Equipment

• Air fryer
• Parchment paper
• Cooling rack

Ingredients

• 3/4 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon kosher salt (use half as much table salt)
• 1/2 cup butter (on the cool side of room temperature)
• 1/2 cup brown sugar
• 1/4 cup granulated white sugar
• 1 egg
• 1 teaspoon vanilla extract (pure or artificial)
• 1 1/2 cups old fashioned rolled oats
• 1/2 cup golden raisins

Instructions

1. Preheat your air fryer to 325°F (160°C) about 5 minutes before you’re ready to bake the cookies.
2. Line the air fryer basket with parchment paper folded or cut to fit.
3. Whisk the flour, cinnamon, baking soda, baking powder, and salt in a bowl until well combined.
4. Cream the butter, brown sugar, and white sugar together in the bowl of a stand mixer with the paddle attachment (or use an electric hand mixer) for 3-4 minutes until light and fluffy.
5. Add the egg and vanilla and mix on medium speed until combined, scraping down the sides as needed.
6. Gradually add the flour mixture and mix on low speed until just combined.
7. Mix in the oatmeal and raisins, mixing for 30-60 seconds or until just incorporated.
8. Use a 1-tablespoon cookie scoop to scoop out balls of dough and place them on a plate until your air fryer is ready.
9. When the air fryer is preheated, add the parchment paper to the basket and add 4-5 cookies to the basket, ensuring plenty of room in between.
10. Air fry the cookies for 6-8 minutes or until golden brown and set.
11. Transfer the cookies to a cooling rack and continue air frying until you have as many cookies as you need.
12. Cool, and enjoy!

Notes

For additional insights and pro-tips to perfect your air fryer baking, please refer to the “Chef Jenn’s Expert Tips” section above the recipe card.

Nutrition

Serving: 1 cookie |
Calories: 105kcal |
Carbohydrates: 15g |
Protein: 1g |
Fat: 4g |
Saturated Fat: 3g |
Polyunsaturated Fat: 0.3g |
Monounsaturated Fat: 1g |
Trans Fat: 0.2g |
Cholesterol: 17mg |
Sodium: 75mg |
Potassium: 55mg |
Fiber: 1g |
Sugar: 8g |
Vitamin A: 128IU |
Vitamin C: 0.1mg |
Calcium: 14mg |
Iron: 1mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

Frequently Asked Questions About Air Fryer Oatmeal Raisin Cookies

Can I use quick oats instead of old-fashioned oats?

While technically possible, using quick oats (instant oats) is not recommended for this recipe if you desire the classic chewy texture. Quick oats are more processed and will absorb liquids much faster, potentially leading to a gummier, less satisfying cookie. Old-fashioned rolled oats provide the ideal structure and chewiness that makes oatmeal raisin cookies so delightful. Stick with them for the best results!

Do I need to grease the parchment paper in the air fryer?

No, there is no need to grease the parchment paper. Parchment paper itself is non-stick, and the butter content in the cookie dough is sufficient to prevent sticking. Using parchment paper is already a fantastic way to ensure easy cleanup without the extra step of greasing.

My cookies are spreading too much in the air fryer. What went wrong?

Excessive spreading is a common issue and usually points to one of two things: your butter was too soft, or your air fryer basket was overcrowded. For air fryer cookies, butter should be cool room temperature – firm enough to hold its shape but soft enough to dent with a finger. If your butter was too soft, the dough can be chilled for 30 minutes before baking to firm it up. Also, always ensure generous space between cookies in the air fryer basket to allow for proper airflow and prevent them from merging together.

Can I add other mix-ins to these air fryer cookies?

Absolutely! This recipe is wonderfully adaptable. If raisins aren’t your favorite, or if you simply want to experiment, feel free to substitute them or add other mix-ins. Popular choices include chocolate chips (dark, milk, or white), dried cranberries, chopped nuts (if not making nut-free), or a combination. Just try to keep the total volume of additions similar to that of the raisins to maintain the overall dough consistency.

How do I know when the cookies are done in the air fryer?

Air fryer cookies cook quite quickly, so it’s essential to keep a close eye on them. They are typically done when the edges appear golden brown and set, while the centers may still look slightly soft. They will continue to set and firm up as they cool on the wire rack. Since air fryer models vary, it’s always a good idea to perform a test batch of one or two cookies first to determine the exact cooking time for your specific appliance.

Want More Delicious and Easy Recipes?

Beyond these sensational Air Fryer Oatmeal Raisin Cookies, my kitchen is filled with an array of simple yet satisfying recipes designed to make your cooking experience enjoyable and stress-free. Whether you’re looking for hearty dinners, gourmet sides, or more sweet treats, you’ll find inspiration here:

• Perfectly Cooked Steaks on the Blackstone Griddle
• Flavorful Smoked Lamb Chops
• Comforting Leftover Roast Beef Stroganoff
• Delectable Smoked Asparagus Side Dish