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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© 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.

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!

486 comments

  1. Not sure if someone else has asked, I tried to read most of the comments. 

    You explained in the writing you use WHOLE oats for the recipe, but then in the list of ingredients it says old fashioned ROLLED oats. I was wondering if ine of them was a typo. 

    But I did see another person asked if they’re could use steel cut oats, which is what I have, and you said yes, so I’ll use those. 

    Thanks for all the amazing recipes!

  2. do you need to use molasses cant you use something else as i live in australia  i cant eat anything like molasses n maplw syrup etc…what else can i ues?

  3. These are the BEST oatmeal raisin cookies ever !!!!!!!!!!!!!!

  4. Absolutely the WORST oatmeal cookie l ever ate. Not nearly sweet enough, tastes like a bowl of oatmean wth raisins and nuts. Waste of ingredients, they went onto the trash..

    • Tossing them out because they weren’t sweet enough wasn’t necessary.

      I came across a recipe where the baked oatmeal cookies were then dipped halfway into melted white chocolate.

      Plenty enough to satisfy any sweet-tooth.

    • What were you expecting, a candy bar? You probably didn’t even pack the brown sugar, did you?

  5. Best chewy oatmeal raisin cookie I’ve made. A favorite at our holidays. 

  6. These came out wonderful!! I added pecans just because I had some on hand. I put them in an air tight continer once they cooled and I found the flavours came out even more a couple days later!

  7. These are the BEST oatmeal raisin cookies! It is my go to recipe and is saved in my favorites! You have such great recipes if I need a cookie recipe I always check with Sally’s baking addiction first! Thank you!  Merry Christmas 

  8. I don’t have any molasses, is there anything I can substitute it with OR will it affect my cookies it I just eliminate it from the recipe?

  9. Yummy. Took the liberty of adding some orange zest.

  10. Every Christmas I make my Dad a batch of Oatmeal Raisin cookies. I use different recipes each year. And each year my father comments on how they are too sweet. So this year I am trying your recipe 🙂 Any advice on which sugar I can cut down a bit and how much it may alter the recipe?

    I see someone commented on how they weren’t very sweet, but with cinnamon, molasses and sugar I find that doubtful.

    Thanks for your input!

    • If trying a new recipe, I wouldn’t make any judgements or assume anything about a recipes sweetness until you’ve tried the original recipe first. It’s a great recipe. I modify many recipes to “my liking” and this is not one of them. 

  11. So, I made these for my Dad for Christmas, because he specifically asked for homemade cookies for Christmas (while heavily implying that oatmeal raisin cookies were his favorite). I’m okay in the kitchen, but not any kind of genius, as exemplified by how often I screw up pie crusts. HE LOVED THESE AWESOME COOKIES. The first thing he said to me after biting into one on Christmas day was, “These are really really really good.” They are soft and chewy and basically idiot-proof and taste amazing. Thank you so much for the recipe! I can tell I’ll be making these for my Dad’s birthday as well. XDDD

  12. I have baked oatmeal cookie a bout 10 times in the past.   Your recipe is the best in taste and texture.  Thank you for sharing.

  13. My husband doesn’t like raisins, do I have to put them in this recipe to make turn out the same ?

  14. The best oatmeal raisin cookie recipe! Everyone who tried the cookie loved it. Thank you for sharing!

  15. Love these cookies. I’m on my second time making them and my husband requested ‘less vanilla and more raisins’
    Tweak tweak tweak 

  16. hi, i tried this recipe! I have some questions, i find it maybe too soft. If i wanted it a little cripier…. can i reduce the brown and increase the white sugar? ( i noted that this is a soft and chewy cookie but it feels little too cakey for me . Any suggestions? 

  17. I found the cookie spread too much which made the edges very thin and crispy, what am I doing wrong?

    • You can leave the dough in the fridge for a longer while. Instead of 30 mins, next time you can leave it in for 60 mins?

  18. I made these cookies for the first time. They taste delicious, but they definitely do not resemble the picture and did not spread much. I followed the recipe exactly. What could have gone wrong? 

    • I made these two separate times. The first time, they didn’t spread much and looked more like her loaded oatmeal cookies. In order to get them to spread, I left them in the fridge for a shorter period of time… No more than 30 minutes.

  19. I’ve been making these for a year now, or better: I have to make them all the time, my husband keeps requesting them. I bake a lot, but these are definitely his favourite! I put my personal touch on them by soaking the raisins in a rum-water mix. 😉 Today I’ll try and add some rice krispies for a little added crunch. Let’s see how that turns out, they might just get soggy instead! 😉

  20. I just finished making my first batch of these cookies and they are very good!  Our family likes iced Oatmeal cookies, so I drizzled icing made from powered sugar, milk and vanilla on them and they are sooooo good!  I let the cookies cool first and then drizzled with the
    Icing, let icing set and they look and taste great!  

  21. Can you use almond flour instead of all purpose flour?

  22. Hi, Sally. I just tried these cookies. I am not a baker. I can follow instructions though and that’s what I tried to do. I was mixing ingredients and discovered I didn’t have AP flour so I used whole wheat instead. Then I discovered I didn’t have any eggs so I made “chia seed eggs” instead (2 Tbsp chia seeds in 3/4 cup warm water for about 5 minutes). And, to top it all off, I didn’t have any raisins. But I did have craisins (dried cranberries) so I used those instead.
    Wow! These are great! I can’t wait to see how they turn out when I have all the ingredients I should have had when I did them my (caveman) way! Sheesh! If they taste this great with my feeble substitutions, I bet they’re awesome when I use the actual ingredients called for!
    Anyway, nice recipe. Worked great. I will be making these again with more complete preparation. thank you.

  23. These are the best cookies ever!!!! So so good. Soaked the raisins. 

  24. Baked these today ~ easy recipe to follow and the cookies had a lovely texture they were definitely sweet enough for myself and my children. Delicious Thank you for sharing your splendid recipe.

  25. I’ve made these before exactly as the recipe said and they where délicious! But this time the vanilla extract at the store was sold out so I made them with almond extract and that gave it such a great twist!!!

  26. These cookies were a disappointment. I followed recipe to the letter. The dough didn’t spread out much even after the allotted time for chilling. These cookies were not very sweet either.

  27. I only have a hand held blender. Will that be sufficient? 

  28. My family loves oatmeal raisin cookies. I also do a version with Craisins and white chocolate chips. I like cinnamon, so I add a little extra cinnamon to mine.

  29. Getting ready to make these cookies. Has anyone ever substituted coconut oil in place of butter and if it affected the texture.

  30. I went ahead and made cookies with butter. They are awesome. My husband loved them. When I asked him if I should cut back on sugar content, he said “No!” They are perfect. Thanks, Sally. I’m new to your site and am already looking for other recipes. I hope to try the apple oatmeal next! God bless you!

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