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!!

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

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.



Soft & Chewy Oatmeal Raisin Cookies

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!

Yield: 2 dozen

Prep Time: 45 minutes (includes chilling)

Total Time: 1 hour


  • 1 cup (230g) unsalted butter, softened to room temperature
  • 1 cup (200g) light or dark brown sugar
  • 1/4 cup (50g) granulated sugar
  • 2 large eggs*
  • 1 Tablespoon vanilla extract (yes, Tablespoon!)
  • 1 Tablespoon molasses
  • 1 and 1/2 cups (190g) all-purpose flour
  • 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) raisins*
  • 1/2 cup (64g) chopped toasted walnuts (optional)


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. 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.

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.

Preheat oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats.

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.

Cover cookies and store at room temperature for up to 1 week. Baked cookies and rolled cookie dough freeze well, up to 3 months. Bake frozen cookie dough balls for an extra minute-- do not thaw.

*Room temperature eggs preferred. Good rule of thumb: always use room temperature eggs when using room temperature butter.

*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






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

  1. #
    Jaymeposted February 3, 2015 at 12:51 pm

    I’ve made these twice now! YUM. I actually prefer them once they are cooled, which is different for me!

    I have to throw most of them in the freezer then give away the rest, I’ll eat the whole pan if I don’t!


  2. #
    jan mullaneposted February 8, 2015 at 9:42 am

    Eating these right now as I make them- probably Shouldve done a double batch cuz I don’t think they’ll last long! They truly are the best! Thanx for sharing the recipe♡


  3. #
    Judyposted February 9, 2015 at 3:03 pm

    question – if I make these with walnuts, how many calories? I’m tracking calories and want to be accurate…


  4. #
    Dianeposted February 15, 2015 at 7:27 pm

    These are THE best cookies! Looking forward to trying with raisinets next time. I actually added sugar drizzle on some. Thank you!


  5. #
    Vanessaposted February 16, 2015 at 11:00 am

    I really want to make these, but I don’t have a hand or stand mixer with a paddle attachment, only regular metal mixers… Do they come out the same if I were to just mix everything by hand with a wooden spoon?


  6. #
    Michelle M.posted February 17, 2015 at 4:17 pm

    Hi there!
    Just curious if I can half this recipe and still end up with the same results? Hoping to test these out tonight, just picked up raisins!
    Thanks :)


    • Denisereplied on February 25th, 2015 at 4:56 pm

      what kind of molasses do you use, mild or full flavor?


  7. #
    Ashtonposted February 19, 2015 at 7:51 pm

    Question, I’ve rolled and froze the dough, do I need to thaw the dough at all before baking or increase the time?


    • Sallyreplied on February 20th, 2015 at 2:34 pm

      Bake frozen cookie dough balls for an extra minute– do not thaw.


  8. #
    Brenda W.posted February 19, 2015 at 9:47 pm

    Delicious:) What a wonderful way to end the day after being home for three days due to wintry weather! These cookies are chewy and the taste is great. I believe the molasses and vanilla favoring added to the flavor. Will definitely make again!


  9. #
    Kateyposted February 20, 2015 at 8:50 pm

    The best oatmeal raisin cookies ever. Great advice to bake for 10 minutes and then leave on the cookie sheet for 5 min. So moist and chewy!


  10. #
    robynposted February 22, 2015 at 5:04 pm

    Wow! Making these right now – waiting for them to chill. Wanted to share that I had to use some of my maple & brown sugar instant oatmeal (1 cup) bc I didnt have enough plain oats and boy does the batter taste yummy!! :-) Hopefully will turn out just fine. Excited for a hint of maple in these cookies. thanks for recipe!


  11. #
    Deniseposted February 26, 2015 at 3:39 pm

    What kind of molasses do you use mild or full flavor?


    • Sallyreplied on February 26th, 2015 at 6:47 pm

      full flavor


  12. #
    Cynthiaposted February 26, 2015 at 9:37 pm

    These were the BEST oatmeal raisin cookies I have ever made. Hands down. Thank you so much for sharing! Can’t wait to show them off at work and with the boyfriend’s family tomorrow :)


  13. #
    Debbieposted March 1, 2015 at 10:51 am

    I made these this morning. The smell is awesome. However my cookies did spread. I chilled the dough for 30 minutes and rolled each spoonful into a ball. Did I do something wrong?


  14. #
    Adiposted March 1, 2015 at 8:35 pm

    Sally, I just found your blog and immediately made these cookies! Delish! They’re so moist without being too buttery. Perfection! Can’t wait to make more recipes from your blog.


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