Soft & Chewy Oatmeal Raisin Cookies.

These soft & chewy oatmeal raisin cookies are just like how grandma used to make them. Nothing fancy or complicated, just pure homemade goodness.

Soft-Baked Oatmeal Raisin Cookies by Nothing fancy or complicated, just pure homemade goodness!

There are two types of people in this world. Raisin haters and raisin likers. I don’t know if anyone actually *loves* raisins except for me? I’m 80 years old.

I’m going to be real honest here. Besides apple pie, oatmeal raisin cookies may just be my favorite dessert. Their chewy texture, plump raisins, soft centers, buttery and cinnamon flavors all make my heart sing. They’re my ultimate weakness any day of the year.

Sorry, raisin haters. I’m not hiding my love anymore!!

Seriously the BEST Oatmeal Raisin Cookies. A family favorite!

I have oodles of oatmeal cookie recipes on my website. Have you tried these loaded oatmeal cookies yet? Or my oatmeal creme pies? Or these lip-smackin’ milky way beauties? Chances are you have and you love all three. I combined the recipes to make the best version of an old-fashioned favorite.

Moist and tender centers, slight crisp on the edges, sweetened with brown sugar (of course), studded with raisins for sweetness, and spiced with cinnamon for depth of flavor. Today’s oatmeal raisin cookies undoubtedly the best I’ve ever had.

And yes, I absolutely overindulged in them this week. And then had boring salad for dinner. It all balances out, I swear.

Soft-Baked Oatmeal Raisin Cookies by Nothing fancy or complicated, just pure homemade goodness!

Let me talk about the cookie dough real quick. Which is all sorts of ridiculously good, by the way. The dough starts with creamed butter, brown sugar, and granulated (white) sugar. A good thing to note is that the sugar we use here is not only for sweetening the oatmeal raisin cookies. Rather, it provides structure and tenderness. I like to use more brown sugar than white sugar because (1) I love brown sugar’s taste and (2) brown sugar contains more moisture than white – and thus produces a moister cookie.

Don’t leave out my little addition of molasses. The 1 scant Tablespoon enhances all the wonderful flavors of these buttery, cinnamon-sweet oatmeal raisin cookies.

There are a ton of oats in this recipe. 3 whole cups. I’m not crazy, I swear. Actually I am but not about how many oats I add in my oatmeal cookies. I prefer my oatmeal cookies to taste oat-y. (Technical terms here.) Oats provide that fabulously chewy texture you know and love. And they hold onto so much moisture as the cookies bake.

One of the most confusing ingredients in the world are oats. Simple oats, huge question mark. There is always the question of which type of oats to use in recipes. Quick? Instant? Whole? For these oatmeal raisin cookies, I use old-fashioned whole oats in this recipe. They give more texture: hearty, chewy, thick, goooood.

Soft-Baked Oatmeal Raisin Cookies by Nothing fancy or complicated, just pure homemade goodness!

This oatmeal raisin cookie dough is sticky. Don’t be alarmed! It’s supposed to be that way. The dough will need to chill for about 30 minutes before you roll and bake. Not much longer or else your cookies won’t spread. The cookies will be incredibly soft when you take them out of the oven – perhaps even look underbaked. That’s what you want.

I like chopped nuts in my oatmeal raisin cookies. 10 year old Sally would hate this cookie recipe. But I’ve warmed up to these little chunks in my baked cookies. They give so much toasty flavor and enhance the texture. I even (gasp!) like walnuts in my brownies.

I know. Who am I?!

I added a few toasted & chopped walnuts to some of the cookie dough. I did this because not all my friends like nuts in their cookies. So don’t worry, the nuts are totally optional.

Soft-Baked Oatmeal Raisin Cookies by Nothing fancy or complicated, just pure homemade goodness!

By the way, the verdict from my friends? “Your best cookies yet.” That says a lot about an innocent little oatmeal raisin cookie.

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Soft & Chewy Oatmeal Raisin Cookies

Yield: 2 dozen

Prep Time: 45 minutes (includes chilling)

Total Time: 1 hour

Print Recipe

These oatmeal raisin cookies are the perfect blend of chewy and soft, buttery and cinnamon-spiced, brown sugar sweetened with a hint of molasses flavor. They're amazing warm from the oven with a cup of coffee or glass of milk. I love them crumbled over vanilla ice cream, too!


  • 1 cup (230g) unsalted butter, softened to room temperature
  • 1 cup (200g) packed light or dark brown sugar
  • 1/4 cup (50g) granulated sugar
  • 2 large eggs1
  • 1 Tablespoon vanilla extract (yes, Tablespoon!)
  • 1 Tablespoon molasses
  • 1 and 1/2 cups (190g) all-purpose flour (spoon & leveled)
  • 1 teaspoon baking soda
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 3 cups (240g) old-fashioned rolled oats
  • 1 cup (140g) raisins2
  • 1/2 cup (64g) chopped toasted walnuts (optional)


  1. Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth, about 2 minutes. Add the eggs and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and molasses and mix on high until combined. Set aside.
  2. In a separate bowl, toss the flour, baking soda, cinnamon, and salt together. Add to the wet ingredients and mix on low until combined. Beat in the oats, raisins, and walnuts (if using) on low speed. Dough will be thick, yet very sticky. Chill the dough for 30-60 minutes in the refrigerator (do the full hour if you're afraid of the cookies spreading too much). If chilling for longer (up to 2 days), allow to sit at room temperature for at least 30 minutes before rolling and baking.
  3. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
  4. Roll balls of dough (about 1.5 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. Bake for 10 minutes until very lightly browned on the sides. The centers will look very soft and undone. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to "set" on the baking sheet during this time.
  5. Make ahead tip: Cookies stay fresh covered at room temperature for up to 1 week. Baked cookies freeze well - up to three months. Unbaked cookie dough balls freeze well - up to three months. Bake frozen cookie dough balls for an extra minute, no need to thaw.

Additional Notes:

  1. Room temperature eggs preferred. Good rule of thumb: always use room temperature eggs when using room temperature butter.
  2. Soak your raisins in warm water for 10 minutes before using (blot very well to dry them) - this makes them nice and plump for your cookies. OR even try them with Raisinets!

Adapted from loaded oatmeal cookies,  oatmeal creme pies, and brown butter milky way cookies.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

A couple more oatmeal cookies for you to try…

Loaded Oatmeal Cookies

Soft & chewy Loaded Oatmeal Cookies. Sweetened with brown sugar and loaded with butterscotch, M&Ms, and chocolate chunks!

Homemade Oatmeal Creme Pies

Little Debbie Oatmeal Cream Pies by

Thick Oatmeal Raisinet Cookies (yep, raisinets!)

Oatmeal Raisinet Cookies

Soft-Baked Oatmeal Raisin Cookies by Nothing fancy or complicated, just pure homemade goodness!

410 Responses to “Soft & Chewy Oatmeal Raisin Cookies.”

  1. #
    Brandyposted March 26, 2016 at 7:52 pm

    Have you ever had Sour Cream Raisin Pie? If not then you really need too! Sounds pretty bad but tastes wonderful! Especially with somevwhipped cream on top.


  2. #
    Kathleenposted March 28, 2016 at 6:12 pm

    I just made these … with a twist. 1/2 C unsalted butter, 1/2 C Organic Cold Pressed Coconut Oil, omitted the molasses (I don’t like it anyway), Craisins instead of Raisins (because I had them) and a cup of sliced Almonds.  AMAZING!


  3. #
    CCB&GCBposted April 5, 2016 at 1:27 pm

    We both are experienced bakers and cooks.  However, these cookies came out flat and had to be cooked 3 minutes longer.  Even though they are golden outside, the centers stayed almost wet-like, not chewy and moist.  I am confused as I read through all of the reviews and everyone had good experiences.  I made another batch but I used the recipe on the oats container.  That’s no-fail for us.  Wanted this to work…wished I knew what happened?


  4. #
    Kateposted April 11, 2016 at 12:26 pm

    Hey Sally – Have you ever  put Chinese 5 Spice in oatmeal raisin cookies? Or in any dessert application?


    • Sallyreplied on April 12th, 2016 at 8:46 am

      I haven’t, actually! It would be incredible in cookies like these. Or really any cookie!


  5. #
    lorraineposted April 11, 2016 at 2:45 pm

    Followed to a tee,except I split  mixed dough in half and added half cup chopped pineapple to one half…so so good!! This recipe is a keeper!!


  6. #
    Tabitha Wposted April 11, 2016 at 6:57 pm

    Hi sally ! 

    I bought some dried blueberries over the weekend, i love trying new things in my baking and they were on sale at my local bulk barn, i am wondering if i could use the dried blueberries in this recipe instead of the raisins ? i am not 100 % sure if it makes a difference but i am thinking it could be super delicious !


    • Sallyreplied on April 12th, 2016 at 8:26 am

      You sure can. No changes to the recipe necessary if you use them.


  7. #
    Laura Owendiposted April 17, 2016 at 12:56 pm

    This recipe looks so delicious. Just a small question, should I add the rolled oats dry or after a little boiling?


    • Sallyreplied on April 17th, 2016 at 1:29 pm

      Just add them dry 🙂


  8. #
    Bryniposted April 22, 2016 at 8:28 am

    Soft & Chewy Oatmeal Raisin Cookies Recipe……. Can I add a 1/4 teaspoon of allspice to this recipe ?  I have a friend who like the flavor of allspice in Oatmeal Raisin Cookies and I have found some recipes that call for it. I love these cookies and wanted to make sure adding Allspice would not cause this recipe to fail.


    • Sallyreplied on April 22nd, 2016 at 8:08 pm

      Yes, definitely!


  9. #
    Vickiposted April 24, 2016 at 10:58 am


    Can I ask what type of baking sheets you use?  I have various baking sheets and they are quite different.  Thin sheets, thick heavy sheets, non-stick sheets of various degrees of darkness.  I use my heavy thick sheets when I use silpats.  With the thin sheets, I use non-stick foil.  

    I am wondering if the different results some people have, are because of the type of baking sheets they use.  I am sure if I made one tray of these cookies on my thin sheets (with foil) and one tray on my heavy, thick sheets with silpats–that the results would be different (thin sheets will heat up quicker than thick sheets–would this cause them to spread more or less?).  So please tell us what your baking sheets are like.  Thank you!  

    I am so looking forward to trying out this recipe once I know which type of baking sheet would be best for them.


    • Sallyreplied on April 25th, 2016 at 6:49 pm

      Hi Vicki! Here are the pans I use to bake cookies– and really anything I bake on a baking sheet! They’re thick and high quality. And I use silpats, yes.

      Thin, flimsy, cheap pans will cause the cookies to spread and over-brown on the sides.


      • Vickireplied on April 25th, 2016 at 11:39 pm

        Thanks Sally!  Those look a lot like my heavy pans, though mine are not non-stick.  So I’ll pick up some unsalted butter and give this recipe a try.

  10. #
    Ashleyposted April 24, 2016 at 8:01 pm

    I just made these for my dad and he LOVED them. I hate molasses but thought eh why not give ’em a try… They turned out fabulous!! They are very soft and moist. I used salted butter and my eggs were not room temperature because I just read that bit before leaving this comment…. oops… But they were assassinated by my dad AND raisin hating children…. Although they had no clue what kind of cookie this was!  🙂 


  11. #
    Hi Sallyposted April 27, 2016 at 12:46 pm

    Yesterday I made your recipe for soft and chewy Oatmeal Raisin cookies
    only thing did different was used Brown Butter(to die for ) and plumped up the Raisins
    so they were nice and soft as well. Yes they were gone quickly, barely rem
    seeing them actually lol  This is a keeper and Thanks so much for the share.
    Jackie and the cookie snatchers lol


  12. #
    Melissaposted April 29, 2016 at 1:32 pm

    Hey Sally, I just made these cookies, but they are not flattening out in the oven, I have rolled the balls done the 10 minutes at 350 but they still look like balls, what am I doing wrong?


  13. #
    daveposted May 4, 2016 at 11:06 am

    i do not know anyone who doesn`t like raisins.i don`t care about the recipe i just want to know how to make them soft and chewy like the ones buy /pepperidge farms cookies.


  14. #
    Priposted May 8, 2016 at 6:58 pm

    Hi Sally,
    A question, if making balls and freezing for later, do I still need to chill the dough beforehand?
    Thank you.


    • Sallyreplied on May 9th, 2016 at 7:05 am

      Yes, still chill the cookie dough because the dough will be too soft and sticky to form into balls.


  15. #
    Geelaposted May 12, 2016 at 8:36 am

    I made these this morning at 4:30 am.  After making a batch from another recipe last night I just didn’t think they looked right, the taste was ok, but the look for dreadful.  I found your recipe during my sleepless night of “cookie worry” and decided to try it.  I didn’t change a thing; Perfection!  Thank you, thank you, thank you…….you definitely saved the day! Brought them to work and praises all around.


  16. #
    Nancyposted May 12, 2016 at 7:46 pm

    These are the best cookies ever!  I’m normally not an oatmeal raisin fan–they’re not chocolate chip–but these are wonderful!  Thanks for a great recipe!  I’ve made them several times and keep having to search again for the recipe.  I finally copied it down (with your name) to put in my files.


  17. #
    dawn Miklosposted May 14, 2016 at 11:21 pm

    Not that good. The cookie was bland and soft not like my grandmother made. I was looking for that soft oatmeal cookie that I got, but they lacked punch and flavor. Maybe increase spices or more apple sauce and cookies did not cook down. Pre flatten a bit with fork for more cookie appearance.


  18. #
    Mikaposted May 16, 2016 at 3:52 am

    Hi Sally,

    Can it be done without using mixer??? Like we do it the old fashioned way “mix it by hand”?


  19. #
    Dot Mannposted May 17, 2016 at 5:28 pm

    Dear Sally, You mention about molasses. I have King Syrup, Brer Rabbit green label. which kind do you use in your raisin oatmeal cookies. Thanks Dot


    • Sallyreplied on May 18th, 2016 at 11:03 am

      Brer Rabbit is wonderful.


  20. #
    Leon Venciusposted May 30, 2016 at 1:44 am

    I made these substituting cranberries for the raisins and they came out so very good! Yummy! Thank you!


  21. #
    Mikayla Graysonposted June 2, 2016 at 5:21 pm

    Hi Sally, my step mom requested Oatmeal raisin with coconut. Any suggestions on how much coconut to add? 


    • Sallyreplied on June 3rd, 2016 at 8:49 am

      I’d add about 2/3 cup of sweetened shredded coconut when you add the raisins.


  22. #
    Fernandaposted June 3, 2016 at 11:01 pm

    Hey Sally,
    I have to take my hat off to you. I have never had any appreciation for oatmeal cookies (I have always been more of a chocolate chip lover), however I tend to bake for my friends upon request, and my girlfriend wanted exactly chewed oatmeal raisins. I liked these so much I liked the bowl and the scoops, a first for me with oatmeal cookies!
    I have a scoop question: on the recipe description you mentioned “Roll balls of dough”… even after chilling batter for an hour, dough was nowhere near being sturdy enough to be “rolled”, so I used a scoop #40 and leveled it on side of the bowl, but it gave me a lot more than 2 dozen cookies. 
    What do you do?
    I know you have more than 300 comments on this recipe, but I have read all the pages and I did not see any comments relating to scooping. Thanks. Fernanda.


  23. #
    Ana Cposted June 4, 2016 at 6:20 am

    These cookies came out EXACTLY as pictured!!! I always feel so accomplished when my cookies come out like yours! I substituted the raisins for cranberries, but soaked them as described and WOW!!! Don’t skip this step; I was told that they made the cookie itself all the more delicious! I also included the optional walnuts, which were a nice touch as well! This may be the only oatmeal cookies recipe I ever use! Thanks Sally!


  24. #
    Kelly Griffinposted June 10, 2016 at 3:33 am

    You should try You will be in love.


    • Kelly Griffinreplied on June 10th, 2016 at 3:35 am

      You should be able to get it at your local store.


  25. #
    Stephanieposted June 10, 2016 at 7:53 pm

    I love raisins too! This sounds like a great recipe and I will have to try it out. Great idea to add the molasses.


    • Amyreplied on June 13th, 2016 at 4:09 am

      make them now and everday  turned out so yummy


  26. #
    Juliaposted June 12, 2016 at 9:46 am

    Amazing cookies,  maybe a bit to sweet for my European taste 😉 Next time I’ll just leave out the granulated sugar, try it with raisinets and leave them in the oven a bit longer.
    I had the raisins soaked in orange juice before I used them, not sure if it really makes a difference in taste, but anyway. I love them. 


  27. #
    Regina Contrerasposted June 12, 2016 at 8:43 pm

    I made these today but added chocolate chips in place of raisins. DELICIOUS


  28. #
    Amyposted June 13, 2016 at 4:07 am

    Hi sally, i just want to say i am not a very good baker but i saw these and thought i would give it a go i only used one egg didn’t add moslasses and i used quick oats instead also i chilled the dough for 15 minutes and it came out perfect not sticky at all i cooked them for 15 minutes is well and they turned out golden brown and so yummy everyone in my family loved them i will definitely be making more best cookies i have ever tasted chewy,soft and doughy just perfect thank you for my the best cookies in the world!!! 


  29. #
    Tiffposted June 16, 2016 at 4:33 am

    Hi Sally, I’ve just tried out this recipe and the cookies are delish! Nice chewy edges with cinnamon undertones… Thank you so much!


  30. #
    Mackenzieposted June 30, 2016 at 4:12 pm

    Oatmeal raisin cookies are my husband’s absolute favorite…however they’ve never been anywhere close to mine. Until these. This is the first recipe I’ve come across that has made me want to enjoy them with him! Absolutely a keeper – and I’ve made them several times now (and in several kitchens) and they always turn out like a dream! Thanks for the marvelous recipe! 🙂


  31. #
    Mary Louposted July 5, 2016 at 12:41 pm

    Try coconut in these for those of you that like coconut, YUM


  32. #
    Shereen Morelandposted July 11, 2016 at 4:38 pm

    I was desperate for a cookie fix and had to make something reasonably healthy. Found this recipe and made a batch. Easily the best oatmeal raisin cookies I’ve ever made. They were absolutely delicious and not too sweet as is often the case. Perfectly chewy as well and so the final verdict – if you haven’t made these cookies, you must, asap. They are perfectly wonderfully delicious.


  33. #
    Kimberlyposted July 15, 2016 at 7:31 pm

    This is a Fantastic Recipe!! I made them with a few Substitutions and they’ve turned out so yummy and perfect!! I substituted the following:

    1. 1cup room temp. coconut oil for the 1cup butter; 2. 1cup Succanut natural sweetener for the 1cup brown sugar; 3. 1.5cups stone ground whole Oat flour for the all purpose flour; AND 4. 0.5cup chopped almonds for the walnuts. I also added another 0.5c. of both fine shredded coconut and dark chocolate chunks AND I mixed raisins and chopped medjool dates 🙂 This method made my cookies Gluten and Dairy Free. They are probably the best tasting cookies I’ve ever made! And I’ve made a lot of cookies in my lifetime so far!

    Thank you for this amazing recipe…that I altered a bit for my tastes 🙂


  34. #
    Vianposted July 16, 2016 at 9:48 pm

    I just made these gluten free by subbing the flour for about 2/3 the amount of cassava flour and I used gluten free oats. Turned out amazing. I want to put ice cream between them.


  35. #
    DeShondaposted August 1, 2016 at 2:06 pm

    Hi, this recipe looks yummy!! We don’t care for raisens or craisens, can they be omitted?


  36. #
    Diannposted August 15, 2016 at 1:40 pm

    Excellent cookies


  37. #
    Misty Lokovichposted August 21, 2016 at 5:10 pm

    I made these Soft and Chewy Oatmeal Taisin cookies today after church, and they are AH-MAY-ZING!! Thanks for the delicious recipe! It is sure to be a regular this fall along with everything pumpkin.


    • Misty Lokovichreplied on August 21st, 2016 at 5:12 pm



  38. #
    Claireposted August 24, 2016 at 5:55 pm

    Hi, is there any way to make this recipe gluten free?


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