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 sallysbakingaddiction.com. 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 sallysbakingaddiction.com. 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 sallysbakingaddiction.com. 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 sallysbakingaddiction.com. 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!

Ingredients:

  • 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)

Directions:

  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 sallysbakingaddiction.com

Thick Oatmeal Raisinet Cookies (yep, raisinets!)

Oatmeal Raisinet Cookies

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

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

  1. #
    201
    Lauraposted November 19, 2015 at 7:52 pm

    First time i made these i used craisins….tonight its chocolate chips! These are by far the best cookies ever. What a perfect recipe! I have written it down and this will be a recipe to pass on for generations. Thank you from a fussy family and a usually frazzled baker! No other recipe will compare!

    Reply

  2. #
    202
    Alishaposted November 21, 2015 at 1:03 am

    This was my first time making oatmeal raisin cookies and they came out perfect! This is an excellent recipe. I tried one…then another…then another. Six cookies later, here I am. Don’t judge me.

    Reply

  3. #
    203
    Elaine Fischerposted November 29, 2015 at 2:34 pm

    These were the Best Cookies ever. I made them Gluten free and substituted the Molasses with Pure Maple Syrup. They gobbled them up, and talk about moist! Thank you for sharing your recipe. I will be making these again, and again. 

    Reply

    • Ashley Sreplied on December 15th, 2015 at 12:02 am

      What kind of gf flour did you use and did you measure it out exactly what the recipe calls for? Thanks! 

      Reply

  4. #
    204
    Priscilla Leeseposted December 1, 2015 at 9:49 am

    Your Chewy Oatmeal (raisin) cookies are the best ever for great recipe instructions, texture, and “chewiness.”  The molasses must make the difference because this is the first time I have had luck with chewy cookies.  I live at 7,000 ft., so I did adjust the temperature to 365 degrees and baked for 12 minutes.  
    However, they are still a bit sweet for me.  Can I cut back even further on the sugars and still maintain the chewiness, if i do not change anything else?  Thank you.
    priscilla leese
    pleese@socolo.net

    Reply

  5. #
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    Allison Kposted December 8, 2015 at 8:50 pm

    Oh my cookie. I browned the butter and oh my cookie. Mouthwatering, brown buttery, slightly molasses, nutty, crisp edges and chewy center goodness. The taste profile of this cookie is so perfectly layered and out of this world. Bravo, bravo!!

    Brown the butter folks. It’s worth the wait.
    .

    Reply

  6. #
    206
    Donnaposted December 12, 2015 at 5:36 pm

    I’m not a huge oatmeal/raisin cookie, so they aren’t one of my usual Christmas cookies, but hubby loves them. I made these, a double batch, and they were incredible. They have made an oatmeal cookie lover out of me! Easy, a very yummy!

    Reply

  7. #
    207
    Sueposted December 15, 2015 at 12:37 pm

    How many dozen does this recipe make?

    Reply

  8. #
    208
    Crystalposted December 17, 2015 at 11:44 am

    Okay, I made these cookies and left them in the fridge overnight, are they suppose to be gooey, before baking them?

    Reply

  9. #
    209
    Lynnposted December 18, 2015 at 10:53 pm

    I purchased steel cut oats instead of rolled oats. Will these work as well?

    Reply

    • Lynnreplied on December 19th, 2015 at 5:54 pm

      So to answer my own question, yes you can use steel cut oats but I would recommend soaking them first. The batch I made turned out fine but they lack the moist gooey texture described by others. Also the grains are not completely cooked which makes for ALOT of chewing. They are more on the fluffy side. I am guessing this is due to the oats absorbing more of the moisture in the dough. All of the flavors came through and everyone in the house is gobbling them up so I still regard the adventure a success. They are just not quite the classic cookies I was hoping for but hey, this is how we learn hahaha. Thanks for the recipe. I’ll be careful not to make the same mistake next time I cook them and I’ll be sure to let you all know how the next batch turns out. Merry Christmas everyone!

      Reply

  10. #
    210
    Sara @ Oats & Rowsposted December 20, 2015 at 5:41 pm

    Just made these for my co-workers :-) They are so good!

    Reply

  11. #
    211
    Lauraposted December 22, 2015 at 2:28 pm

    My dad loves oatmeal raisin cookies but never has time to make them with his work schedule. I decided to give it a shot and make them for him because I’m a college student who is home for break and literally have NOTHING to do all day. I’m so happy I stumbled upon this recipe because he LOVED the cookies. Said they were the best cookies he’s ever had. Will definitely be making these again. And again. And again.

    Reply

  12. #
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    Jodiposted December 31, 2015 at 3:29 am

    Wow, I have never really had much success with baking but these were a major hit! :)

    Reply

  13. #
    213
    Laura godfreyposted January 7, 2016 at 5:59 pm

    Can I use one cup of butter shortening in place of one cup butter?

    Reply

    • AAAreplied on January 22nd, 2016 at 12:11 am

      That defeats the purpose of them being chewy and gooey. If you used shortening they would come out hard a crunchy so yes I believe you could but if you were looking for chewy cookies then don’t 

      Reply

  14. #
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    Chocoposted January 12, 2016 at 7:31 pm

    Hi! I wanted to try these cookies out but we don’t have molasses where i come from. What’s a good substitute? :) Also, we have a lot of quick cooking oats at home but no one in my family eats it so i was hoping to turn it into cookies. Will quick cooking oats work the same way as rolled oats? 

    Reply

    • Sallyreplied on January 12th, 2016 at 10:15 pm

      Make sure you use whole rolled oats. You can simply leave out the molasses.

      Reply

      • Chocoreplied on January 15th, 2016 at 8:37 pm

        Hi again! Just wanted to say THESE ARE THE BEST OATMEAL RAISIN COOKIES EVER (just in case there are any doubters out there). This is my new go-to oatmeal cookie recipe. Thanks so much, Sally!!

  15. #
    215
    Sabineposted January 15, 2016 at 7:31 am

    Okay, I’m NEVER making those again.

    They are just TOO good!

    Yesterday evening I baked them – and then I had four. My husband came home and after having four, too, I had to hide them from him (since I know he would just complain about feeling fat later). He said it’s the best cookie he’s ever had!

    Hiding didn’t really work for me, though, because this morning, I had four again. Ok, five. I’ve had five cookies for breakfast. I don’t know what’s wrong with me. I just put the rest in the freezer and hope I’ll forget about them.

    In this household, these oatmeal cookies will henceforth be known as crack cookies and will only be made on rare occasions; otherwise we would all be blowing up to 200 lbs in no time! :p

    Reply

    • Sabinereplied on January 15th, 2016 at 7:33 am

      This, btw, is now the second amazing recipe from your website I’ve tried and succeeded in (your chewy chocolate cookies have been a staple for a year now!). I’m definitely looking forward to trying out more. :)

      Reply

  16. #
    216
    Courtneyposted January 20, 2016 at 11:49 am

    These are by far the BEST oatmeal raisin cookies I have ever made! My family absolutely loves them and keeps asking me to make more as soon as they are gone (and they go very fast). The texture is so soft and chewy, definitely my favorite cookie out there. 

    Reply

  17. #
    217
    Lynneposted January 22, 2016 at 3:01 pm

    Can whole wheat flour be used in the oatmeal raisin cookie recipe instead of all-purpose flour?

    Reply

    • Sallyreplied on January 22nd, 2016 at 5:20 pm

      It can, yes– but the cookies may be a little dense.

      Reply

  18. #
    218
    Rebeccaposted January 24, 2016 at 5:22 pm

    I almost exclusively bake your recipes (and I bake a lot!) and these are some of the best cookies I’ve made. I used about half quick oats and half regular rolled because that’s all I had but they weren’t missing any moisture. I didn’t add raisins or nuts and added m&ms to half of the batch, and they all came out great! I rolled my dough after 30 minutes but they were still veryyy stickey, so I threw the rolled dough in the freezer for 10ish minutes and they baked perfectly! My parents like crispy cookies so I baked half of the cookies for 11 minutes (for the sane people ;)) and I baked theirs for 15… Still turned out great! Thanks so much Sally

    Reply

  19. #
    219
    Eunice Flaglerposted January 27, 2016 at 11:05 am

    I would like to know if you can substitute Splenda for sugar in a cookie recipe???

    Thanks for your help and I really like your website.

    Reply

  20. #
    220
    Eunice Flaglerposted January 27, 2016 at 2:34 pm

    Can a person use Splenda instead of sugar. Thanks

    Reply

  21. #
    221
    Stellaposted January 31, 2016 at 10:24 am

    Do these still taste good without rasins?

    Reply

  22. #
    222
    Toriposted February 3, 2016 at 12:01 am

    Wondering if anybody knows whether or not it would work to fill a whole sheet with dough so they could be cut into shapes afterwards?? I want to try this but don’t want to mess up the texture etc by making a full sheet instead of individual cookies 

    Reply

  23. #
    223
    Tiffanyposted February 6, 2016 at 10:31 pm

    I made these last week and they didn’t set properly and would crumble easily. They were delicious, but never quite set up right. Looking back at the recipe, I realized that I didn’t roll the dough into balls or let them cool completely before storing them, so I’ve bought some wire cooling racks and am going to try again.

    Reply

  24. #
    224
    Apposted February 7, 2016 at 3:58 pm

    Great cookies
    If you make 2 dozen each has 170 calories , 36g carb,17 g sugar and lots of fat :) but yummiest ever 

    Reply

  25. #
    225
    Lisaposted February 7, 2016 at 6:02 pm

    These are absolutely perfect oatmeal cookies!  It’s my fav and I’ve been on a search for soft and chewy style, not flat and crisp!  This is it! Follow the recipe exactly, no substitutes or shortcuts…..do exactly what she says and you will be rewarded with the best oatmeal cookies ever!  I’m not one to let cookies sit on the sheet, but I believe this (along with the added molasses) is what makes the difference.  These cookies are amazing! Perfect and amazing!

    Reply

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