Soft & Chewy Oatmeal Raisin Cookies

Or try my oatmeal chocolate chip cookies!

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

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

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 sallysbakingaddiction.com

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! Recipe on sallysbakingaddiction.com

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! Recipe on sallysbakingaddiction.com

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!

561 Comments

Comments

  1. Mellany on March 24, 2017 at 4:45 pm

    Made these yesterday and they were so yummy!

  2. Maria on April 9, 2017 at 10:52 pm

    I just finished baking these cookies and they are delicious! I cut the recipe in half and added more cinnamon. I love that it’s not to sweet and I used pecans because that is what I had available. I think the molasses have it a special touch. They are soft and moist very yummy! Thank you for sharing.

  3. Odille on April 25, 2017 at 10:23 pm

    Trying to master this whole cookie thing. However, I keep making batches that come out flat as panckages, and not these thicker, chewy cookies These now added to my cookie pancake list. I’ve tried reading your tips in Baking Basics, but I thought I’d come right to the source. 

    Could it be my butter is too much at room temperature? Not chilling enough (I chilled this dough for 60 min)? 

    Gotta get this down by the time your cookie cookbook comes in September.

    • Sally on April 26, 2017 at 8:26 am

      Your butter could be too soft. You want it still quite solid, but no longer cold to touch. Chilling is imperative and you can try chilling for longer.

  4. Naasira on April 26, 2017 at 3:20 pm

    Sally I love all your recipes but I want to use this recipe for Nutella stuffed oatmeal cookies (which I’ve had at Starbucks and trying to replicate) can i use this recipe and add Nutella or another of yours? There are so many to choose from it’s overwhelming lol xx

  5. Tracy on May 4, 2017 at 8:19 am

    Also Odille, your cookies could be flat because of how you measure your flour. You DO NOT spoon the flour into a measuring cup like you would for cakes to get a lighter crumb. You should try DIPPING or SCOOPING the measuring cup into the flour and then level it off. So the flour is a tad bit more compact. It’s all about technique darling. I hope this helps your pancake cookie list. 🙂 ~Professional baker for 39 years~

    • Doug Weller on June 27, 2017 at 4:23 am

      Hi Tracy
      The recipe says spoon and level, so that’s wrong?

      • Sally on June 27, 2017 at 8:46 am

        Spooning and leveling is imperative in baking no matter which recipe you are baking. This recipe is tested with spooned + leveled flour and that is what I suggest.



      • Doug Weller on June 27, 2017 at 1:06 pm

        Thanks.



  6. Amy on May 8, 2017 at 5:21 pm

    Hi Sally. I really want to make these delicious looking cookies, but I only have backstrap molasses. Do you think that would work, maybe in a smaller amount? Or do you think it might overpower the cookie? I do have dark karo syrup also as a possibility. I may just have to wait till I can get to the store and get plain molasses. I just didn’t want to wait haha. I love all your recipes.

    • Sally on May 9, 2017 at 4:19 pm

      I would add only 1 teaspoon if using blackstrap 🙂

  7. Donna Howard on May 15, 2017 at 1:30 pm

    Sally, what about the flour technique that Tracy suggested above (May 4) — I thought your suggestion was to spoon in a cup and level off?? You didn’t comment on it so I’m confused!!

    • Sally on May 15, 2017 at 1:42 pm

      I always suggest spooning and leveling off flour, no matter what dessert you’re making. 🙂

      • Donna Howard on May 15, 2017 at 1:44 pm

        Thank you!! I thought that was how your recipes always worked.



  8. Marilyn on May 22, 2017 at 2:40 pm

    I had two potlucks coming up so I doubled the recipe. I replace 1/2 the butter with equal amount of applesauce and replaced the white sugar straight across with honey. I also used only 1/2 the raisins called for and added an equal amount of dried cranberries, chopped walnuts, chopped almonds, and chocolate chips (actually about 3/4 of the chocolate chips!).

    I call ’em cowboy cookies. People who like sweet avoided them. People who’re health conscious love ’em.

  9. Susan on May 23, 2017 at 5:05 pm

    Tried this to compare with my traditional recipe I’ve been using for years. In place of molasses I used golden syrup, and tried chilling half the dough to observe any difference. Both batches were well received! Thanks for sharing Sally.

    • Sally on May 24, 2017 at 12:27 pm

      You are welcome! Glad golden syrup is a bit more mild and sweeter in flavor than molasses. So just a slightly different flavor but still delicious!

  10. Lulu on June 13, 2017 at 12:29 am

    These are excellent! Just wanted to note that following recipe exactly (added about half of the optional nuts) and using a 2tbsp cookie scoop, I got way more cookies – 38, and that was after eating probably at least 2 full cookies worth of dough. Not that I’m complaining… 😉

  11. Doug on June 14, 2017 at 11:35 pm

    Made these tonight (actually, the last batch is still in the oven). They taste quite good, but I think they need more than one cup of raisins. My cookies ended up with only one or two raisins per cookie. They also weren’t quite as sweet as I would have expected. Maybe more raisins would have bumped up the sweetness, too.

  12. Karen on June 27, 2017 at 7:22 pm

    Love these cookies, they came out great and are a new favorite in the family! Thank you so much!!! 
    I want to try and make them with almond flour, for dieting reasons, can I use the same amount of almond flour as what the recipe calls for regular flour?  what do you think? 

  13. Michelle on July 8, 2017 at 8:23 am

    Made a half batch of these tonight with an “accidental” scoop of chocolate chips! I baked a few for dessert and portioned the rest of the dough for the freezer. We love having your stellar cookies ready for a quick dessert at a moment’s notice whether it’s just the family or to feed some guests. Thanks, Sally!

  14. Barb on July 14, 2017 at 12:49 pm

    A “HAPPY HELOO” TO THE MOST FAMOUS & “FLAVORITE” ( YES IT’ SPELLED CORRECTLY Lol) DESERT CONNOISSEUR EVER!!
    SO, SALLY… I’MISS IN THE PROCESS OF MAKING ONE OF YOUR MOST DELICIOUS “SOFT & CHEWY OATMEAL COOKIES” AND JUST REALIZED I DONT HAVE THE MOLASSES. SOMEONE IN THE HOUSE SNUCK IT OUT OF MY BAKING CUPBOARD & USED IT
    I’M SCANNING MY CUPBOARD FOR SOMETHING, ANYTHING I COULD POSSIBLY USE AS A SUBSTITUTE & ALL I CAN FIND IS..

    ▪ Bee Hive Golden CORN SYRUP▪
    CAN I USE THIS OR SHOULD I JUST SKIP THE INGREDIENT ALL TOGETHER? I’M A BIT WEARY THE COOKIES WILL BE TOO SWEET?
    I’VE ALREADY MIXED BOTH MY BROWN & GRANULATED SUGARS TOGETHER.

    • Sally on July 14, 2017 at 2:27 pm

      Hi Barb! 🙂 You can simply leave the molasses out. It’s just for a little extra punch of flavor and nothing could replicate that 🙂

  15. Phyllis on July 23, 2017 at 5:59 pm

    Made these for my son who is deployed overseas and he loved them!

  16. THoang on July 24, 2017 at 9:02 pm

    A beautiful and delicious recipe! I added some sweetened shredded coconut, replaced part of the sugar with honey, and sprinkled in some ground ginger. Even with all the additions, the batter was easy to work with, and yielded beautiful cookies. The only minor problem I ran into was the spread of the cookies. After removed from the fridge, I pressed down a bit, and baked. However, the cookies did not spread much to replicate the size of the photos above? Is it a result of using to little dough in a ball? Thanks so much. This will definitely be a commonly used recipe in my kitchen.

  17. Ashley on July 27, 2017 at 11:41 am

    I made these for my brother for his birthday as they are his favorite kind of cookies. I also made the raisins myself in the hopes to further improve the deliciousness of the cookie. I hate raisins myself and still didnt like the homemade ones. I tasted a cookie to see how it went and ended up eating the whole thing. First time in my life Ive ever eaten raisins willingly! That makes this an excellent recipe in my book!

  18. Hazel on July 31, 2017 at 9:09 pm

    Bottom of my cookies keep burning 🙁 I’m using parchment paper. Also they look burnt on outside but undercooked in middle even after leaving out to cool once baked. 

  19. Holly on August 24, 2017 at 5:41 am

    I made these with spelt flour as an experiment and they turned out great! My husband couldn’t get over how chewy they were. So anyone that wants a healthier cookie substitute with spelt flour. You will not taste the difference 

  20. Mimi on August 30, 2017 at 3:11 pm

    I noticed in the introduction to these oatmeal cookies that you said you were 80 years old. Obviously from the picture you are not 80 years old.

    This is a wonderful recipe for oatmeal cookies. I took the liberty of adding a few more additions like walnuts and chocolate chips. Also, I use all organic ingredients and have a hard time finding brown sugar so I always add a few tablespoons of molasses to my sugar to create brown sugar in the bowl.

    Thank you for the good cookie recipes, I have pinned quite a few of them.

  21. Gina on September 1, 2017 at 11:04 am

    Hi Sally.  I use Quaker old fashioned oats.  Should I use the “quick 1 minute” or regular?  Making these this weekend.

    • Sally on September 1, 2017 at 2:00 pm

      Regular

  22. Dede on September 5, 2017 at 8:08 pm

    The flavor is amazing, however I cooked them for a full 13 minutes and cooled them for over 20 min and the center is still underdone.  Should I just cook them longer or is it possible I did something wrong?

  23. Patricia on September 9, 2017 at 5:03 am

    Can i use dates here to replace raisins?

  24. Crystal on September 12, 2017 at 8:05 pm

    I love these cookies. I would love to add chocolate chips or chocolate chunks, how much should I add?

    • Sally on September 13, 2017 at 11:17 am

      I’d add 1 cup!

  25. Laura on October 10, 2017 at 7:01 pm

    I normally do not post comments but this recipe deserves praise. My cookies came out perfect! I cut the recipe in half (single household), increased cinnamon, spooned and leveled dry ingredients, added walnuts, cooled dough for 45 mins., and turned pan around at half way point. I live at 5280 ft. so baking can be iffy. This recipe is a keeper!

  26. Megan on October 11, 2017 at 4:53 pm

    Made these today. Delicious and perfect with the raisins and walnuts.

  27. Cynthia on October 15, 2017 at 12:10 pm

    I don’t make it a habit to comment on recipes I try unless they are fabulous. This recipe is a keeper! I followed the instructions to the letter and they came out beautifully. This is the only oatmeal raisin cookie recipe in my book because it is the only one I will ever use again. BTW- Take the recommendation to use parchment paper because it is the difference between cookies slightly sticking to the cookie sheet or not. Thank you for this spectacular recipe!

    • Sally on October 16, 2017 at 12:36 pm

      Hi Cynthia, I’m so happy you liked this enough to comment!! It’s my favorite too 🙂

  28. Kaitlyn on October 20, 2017 at 3:22 am

    Just a quick question but when making your cookie recipes, should I turn on the lower heat of the oven, the upper heat or both? These cookies look amazing!

    • Sally on October 20, 2017 at 8:12 am

      I suggest both.

  29. Sharron on October 20, 2017 at 2:11 pm

    What really amazes me is the fact people use your recipe but make changes to it before even trying what you tell them use and the amounts. Why do they even bother, they need to just write their own recipe and not be so insulting to you

  30. Penny on October 26, 2017 at 9:46 am

    Hi Sally,

    Can quick cook oats be substituted in this recipe? What modifications would need to be made?

    Do you freeze the cookies in the actual individual cookie balls? I want to prepare them a week in advance if possible.

    Thanks

    • Sally on October 26, 2017 at 12:16 pm

      I would stick with whole oats for the best texture and thick cookies. Yes, I freeze the dough in individual balls!

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