Addictive Recipes from a Self-Taught Baker

Soft & Chewy Oatmeal Raisin Cookies

Or try my oatmeal chocolate chip cookies!

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

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.

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

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.

Oatmeal raisin cookie dough recipe on

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 Nothing fancy or complicated, just pure homemade goodness! Recipe on

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 Nothing fancy or complicated, just pure homemade goodness! Recipe on

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


  • 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


  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

Thick Oatmeal Raisinet Cookies (yep, raisinets!)

Oatmeal Raisinet Cookies

Apple Cinnamon Oatmeal Cookies

Apple Cinnamon Oatmeal Cookies on

Magic 5 Cookies (butterscotch and coconut!)

Magic 5 Cookies on

Dark Chocolate Chunk Oatmeal Cookies

Soft and Chewy Dark Chocolate Chunk Oatmeal Cookies

Peanut Butter Cup Surprise Monster Cookies

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


  1. Love these cookies. It’s the only recipe I will use from now on. Straight forward, quick and easy but best of all yummy. Husband and grandson love em. Thanks!

  2. *thumps head against wall*

    So, after spending eight, yes, EIGHT weeks of trialing recipes, trying to find the perfect oat raisin cookie, I FINALLY made up a recipe that is exactly as I wanted it- buttery, cinammony, brown sugary, lots of oats and fruit. It was perfect.
    I was so proud of myself. And then I found your site. I could have saved myself several weeks of trial and error and come straight here! About the only variance with my recipe is that I used golden syrup instead of molasses (which is hard to come by in my part of australia), and I added 1/4 cup of ground flaxseed to up the fibre for my kiddies. Otherwise? Yes. This is the perfect soft chewy oat cookie. Lols.

    • I’m in the US, but I do have golden syrup – I’m a Kiwi…I know how hard that is to source abroad! Do you think the golden syrup is probably better, in case some people don’t like the taste of molasses?

  3. We had dates in our fruit box at work and everyone dislikes them so they asked me to bake them into something nice so I used this recipe and substituted the raisins with dates and a little less sugar and the cookies were so delicious. Everyone was in love and now they love dates too! Thanks Sally – what a great recipe!!

  4. Mom and her friends had a special oatmeal cookie recipe back around 1960. It would win any contest or make your sales viral!

    It used salad oil and the oats soaked in it overnight. Cinnimon, vanilla, sugars, nuts, honey. Seems like much less flour or soda. Probably egg. Chewey. Glaze strings when cookie is parted.

    The most beautiful cookie you ever saw. Like an oat and nut macaroon covered with amber crystal. Cant find it, cant duplicate it. Anybody remember them. From some magasine maybe.yours are the closest i’ve seen.

  5. By far the best oatmeal cookies I have ever made!

  6. I love this cookie, the flavor is amazing, I’ve even made them with apples blanched in butter in a skillet but I’m having an issue with them spreading too much. I chilled the dough longer which has helped some but I’m wondering if the problem is altitude or humidity related. I live in middle Tennessee and we are still in the low 60s and of course we are most always humid. Any thoughts are welcome please.

  7. Hi Sally, I was wondering if it would be a problem to use quick oats vs whole oats since thats what I have in my kitchen at this time. Also would it be the same amount as the original recipe asks for?

    P.S. your chewy chocolate chunk cookie recipe is amazing! Coming up with all sorts of various options with that cookie dough 🙂

    Thank you for your response!

    • Hey Leslie! This is a great question and one I’m asked often. But I would stick with whole oats for the best texture and for producing thick cookies.

      • Hey Sally, I don’t mean to be a broken record but would it be necessarily “disastrous” if I were to use the quick oats? would the cookies turn out really flat or hard vs soft and chewy?

    • I’m not sure if you’ve made these yet; I have to many times to count and LOVE them. I’ve always used quick oats. They always turn out perfect and just like the picture. I do leave them in the fridge for an hour and as the batches are baking I keep the dough in the fridge.

  8. I made these and they are fabulous, best oatmeal cookie ever, though I did find I had to chill them longer, like a couple hours, for best results. Maybe just Tennessee weather and humidity.

  9. I made these cookies and I will never make another oatmeal raisin recipe again. These were fantastic! 

  10. I had come to the conclusion that, though I am an avid baker, I would never be able to bake a decent cookie. I have been proven wrong. This is a foolproof recipe for a warm, gooey, thick, chewy oatmeal raisin cookie. SO happy I found this recipe!!

  11. I made these last night and this is, by far, the most delicious oatmeal cookie I’ve ever tasted.  I’m 72 and have been baking cookies for well over 50 years…always disappointed in my oatmeal cookie results.  Thank you.  Wish I had this recipe years ago.

  12. Omg! I’m so in love with this recipe! I always look for really chewy oatmeal cookies that have the right spicyness and sweetness, and these were great! I did however make a few changes! I doubled the recipe and added 1 cup of shredded sweetened coconut, swapped the raisins with dried cranberries and added 1/3 cup extra and used quick oats. I found I had to bake my cookies closer to the 13/13.5 minute mark for them to not fall apart (perhaps my oven is a little weird?) Nonetheless, highly recommend trying this recipe and doubling it since you will be IN LOVE!

  13. This is the best recipe by far!

    Has anyone tried it with quick oats though?

  14. These came out delicious!!!

  15. Sally, I’ve read that using the spoon & level method with oatmeal in cookies can help cut back on the dryness that oatmeal can give cookies. I’ve also read that making oatmeal and equal measurement to flour in the recipe can help as well. Oatmeal tends to act like flour & too much or measured wrong can cause dry oatmeal cookies. I read you like your cookies oaty. All I know is to use tips Ive read to prevent a dry oatmeal cookies. The last oatmeal cookies I made tasted great but once cooled out of the oven they were hockey pucks. Any idea why please? I vowed since then to learn why & how to fix it. Thank you for your cookie recipes!

  16. This were PERFECT! I can’t wait to share some with my friends tomorrow! Just what I needed. First attempt and i’m in love…i’m restraining myself from having 1 more tonight! Can’t wait for tea time tomorrow! haha.

    Thanks Sally…keep sharing.

  17. I don’t have molasses nor golden syrup, has anyone tried honey will it work instead

  18. If I wanted to make JUST an oatmeal cookie, no raisins, would this recipe work minus the raisins?  I am baking cookies for a friends wedding (in Pittsburgh there is ALWAYS a cookie table at wedding!) and I was asked to make oatmeal raisin and just plain oatmeal.  Thanks! 🙂

  19. Hi, is there anyway of making these soft chewy oatmeal raisin cookies heart shaped for Valentines day since its a drop cookie? If so, please tell so I can get them right. Thank you

  20. Awesome! My 15 months old son and I are eating our first one right now! Just the perfect snack. I was looking for something with oatmeal, raisins and molasses (he has anemia, so he needs lots of iron foods in his diet) I really like that we can freeze the dough, so I can make some fresh ones whenever need be.. Because although those cookies are really good, and my son keeps coming to me to steal some of my cookie while eating his own, I doubt that we can get through this while batch in a day or two. Hahaha. So this recipe is going in our recipe book, we both are happy with it. 🙂 Thanks for the time you pout into posting your recipes. Oupsy, there goes my last bite of this cookie, my son just came grabbed it from me while typing this. Lol thanks again. A happy mom!

  21. Forgot to mention, I substituted 1/2 of the butter for coconut oil. (Was short on butter, and my son needs to gain some weight due to his anemia) worked out perfect!!

  22. This recipe is the business! I figured with a website with baking addiction in the name I couldn’t go wrong and it did NOT disappoint!! I added 2c of butterscotch chips which thankfully did not impact the consistency. Delicious thanks for sharing.

  23. I need advice on what to do to get the cookies to spread if they’ve been refrigerated more than an hour.  Sometimes I don’t bake the full batch at one time.  But when I go back to them, I end up with oatmeal mounds that won’t spread, no matter how long I let the dough soften on the counter.  Any suggestions?

    • Hi Tiffany! I have a quick trick when this happens to me. I let the dough soften on the counter again, shape them into balls, place the dough balls on a plate and microwave them for 10 seconds. That initiates the butter to melt, which helps induce spread in the oven. Hope this helps you too!

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