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!!

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.

Seriously the BEST Oatmeal Raisin Cookies. A family 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’s chat 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 prefer oatmeal cookies to taste very 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. 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.

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. Watch how they’re made!

Soft & Chewy Oatmeal Raisin Cookies

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 whole rolled oats
  • 1 cup (140g) raisins2
  • optional: 1/2 cup (64g) chopped toasted walnuts

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 2 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. Bake for 11-13 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.

Recipe 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.

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More oatmeal cookies:

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

Apple Cinnamon Oatmeal Cookies

Apple Cinnamon Oatmeal Cookies on sallysbakingaddiction.com

Magic 5 Cookies (butterscotch and coconut!)

Magic 5 Cookies on sallysbakingaddiction.com

Dark Chocolate Chunk Oatmeal Cookies

Soft and Chewy Dark Chocolate Chunk Oatmeal Cookies

Peanut Butter Cup Surprise Monster Cookies

Peanut butter cup monster cookies on sallysbakingaddiction.com

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

497 comments

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

  2. 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.

  3. 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 🙂

  4. 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.

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

  6. Excellent cookies

  7. 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.

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

  9. Just baked this oatmeal cookiel recipe and true it’s word . They are soft and chewy! I tried others and they came out hard as bricks. Lol Thanks.

  10. The best…many thanks!

  11. These are just perfect! I have made them twice. The first time I followed directions exactly using 1/2 light and 1/2 dark brown sugar and  soaking the raisins. They were so delicious but color was very dark and the baked cookies were stickier than I like.  The second  time I used all light brown sugar, half a tablespoon  of molasses and a scant 1/4c of granulated sugar. I did not soak the raisins.  This was the magic formula!! I scooped batter onto baking sheets with #40 scoop (3/4 oz.) and the recipe made 42 beautiful cookies both times.  Thank you for this wonderful cookie recipe!! 

  12. I only had one egg to work with so I halved the recipe. These cookies are delicious! I didn’t have molasses but I can only image how good they would with be with molasses! i will be making often- my girls love them. Thank you for sharing your recipe.

  13. Hi Sally! I LOVE your recipes. They always turn out exceptional. My husband and family love everything I’ve made from your recipes. My question – I have steel cut oats (accidentally bought them) and I was wanting to make your oatmeal raisin cookies with them. Any advice on soaking them or cooking them prior to making the cookie dough? Thanks for your help! 

    • I wouldn’t soak or cook them prior. Just use them in the recipe in place of the other oats 🙂

      • Thank you Sally! They turned out great! My husband wants me to try making homemade Almond Roca, so if you have a favorite recipe for it, I’d love for you to share it!

  14. Sorry, didn’t mean to post twice! My first post didn’t show up at first. 🙂 

  15. I had such high hopes for this cookie. I followed the recipe exactly. To the letter. They never spread out at ALL. Hard, dry, round balls. My husband checked the temp on the oven…350, spot on. I have no idea how everyone else had such an amazing experience with this recipe. I’ve been baking/cooking for 40 years and I will say that I should have known when I read the recipe. The moist to dry ingredient seems off. Oh, well. They were to have been a gift, now they’re in the garbage and I’m on the hunt for a different. Sorry. :/

  16. You do not look 80 years old! How old are you really, or how old is the picture? If it’s not a typo, I want to know your SECRET. Who’s your doctor/dermatologist? Oh…and thank you for the great recipes. Yum!

  17. Would they still be good without molasses? It’s REALLY hard to come by here and I only found an expensive blackstrap version in a remote health store.
    In previous recipes I tried using ginger syrup instead, and it worked pretty well but I don’t want to take away from the flavour. Oatmeal raisin cookies are my favourite (alongside gingersnaps) and this recipe wouod be perfect, were it not for the molasses.

  18. These are AWESOME

  19. I made these tonight, omitting the molasses, as I didn’t have any. These are FANTASTIC! So glad about it as I plan to make your “my favorite carrot cake” next week for my birthday. Yes, I make my own birthday cakes. Lol. I’m sure that will be great too. I’m excited.

  20. Hi im making there as im writing. I find that the dough is very sticky even after refrigeratoring for 2 hours. Dont know what it did wrong. Ps do we wash the oats before putting it in. 

  21. I’ve tried these today, without the molasses (though I used dark brown sugar to make up for it) and they were so good! Though they were slightly too soft and chewy for me (I’m a snap kind of girl) so I overbaked them and they were great! Though next time I will definitely not chill them for over 30 min. Thanks for the great recipe

  22. Hi Sally! I’m a huge fan of your recipes!!! Thank you so much for sharing these. ❤ i have a question though, regarding this recipe. Is it possible to half the recipe as I only need a few cookies and not 2 dozens worth. Hope to hear from you soon!! Xoxo

  23. I made these cookies and they were delicious and chewy, the best cookies I have made. Loved them. This one I am printing and keeping.

  24. Sally,

    Thank you so much for this recipe. I have used it as a base for different ingredients and get ongoing compliments on how great the cookies taste. I have found that a tablespoon of honey and a teaspoon of ground ginger add a lot to the flavor of whatever cookie variation I make. Mixing golden and dark raisins works well, especially when they soak for about 20-30 minutes. Dried apricots with white chocolate chips (high quality ones like Guittard, or imported from German or Belgium) are another big hit. Again, I soak the chopped up dried apricots for 20 minutes or so.

    Again, thank you.
    Maurice Sharp

  25. I followed the recipe exactly how it was written and my cookies turned out awesome. Not sure why anyone else would have a problem mixing up these cookies. Thanks for the great recipe!

  26. Thanks for all your wonderful recipes! Could you address the reasons that the dough wouldn’t spread in the oven/methods to induce spreading? Also, what is the difference between white and brown sugar? Is it possible to sub all the sugar for brown? Finally, is it OK to not dry the soaked raisins? Thank you!!

  27. I’ve used a few different recipes for this type of cookie. This one seems to be hitting the spot with my taste buds. They hold their shape nicely for the 10 mins or so in the oven. Well done and thankyou!

  28. Hi, how many cookies does this make?

  29. These are absolutely the best chewy oatmeal raisin, walnut cookies ever. I’ve made them several times and have given the recipe to several people, all of whom love them too. I substituted dried blueberries once, and dried cherries once and they both turned out wonderful. Thanks you profusely for this wonderful recipe. I make mine a little smaller, so I get around 4 dozen from a batch, and to me they are the perfect size. Thanks again.

  30. Hi Sally!

    I was just wondering, how could I make them a bit crunchy?
    I was afraid to let it cook in the oven a little longer as it might spread to much. Should I reduce the flour?
    What can you suggest?

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