Soft & Chewy Oatmeal Raisin Cookies

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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. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

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!

604 Comments

All Comments

  1. My friend loves oatmeal raisin cookies and he challenged me to make some. I made your recipe and he loved them. They are exceptionally different on so many levels: crispy, chewy and spicy as promised. This is the second of your recipes I have made successfully and it is so exciting to find recipes that are creative and original. Thank you so much. And thank you for writing clear, concise and complete instructions.

  2. My husband and I are both in our 60s and love raisins which has become an issue because whenever I go to bake something that needs raisins I have to make another 30 mile trip to the store to get more. I have taken to hiding a box way back in a cupboard with other baking supplies just to have some around So you are not alone in your love of those sweet little jewels

  3. OMG! I come from country where cookies aren’t that common. But I LOVE them. Raisin oatmeal are definitely my favourites from now on!
    My cookies were still quite firm balls at the end of cooking is it because I didn’t allow the dough to wait enough after a night in fridge? Or could it be that I used homemade butter, that is made from yoghurt rather than cream? And homemade flour?
    I will probably add more raisins next time!

  4. Oh my god I usually never write comments but this recipe deserves it. LITERALLY the best things to come out of my oven. Thank you so much!!!! Will make them forever. Even people who USUALLY don’t like oatmeal cookies devoured it. So chewy and cinnamony. I added some caramel in the center which melted and made it even more sticky and heavenly. Everyone who has an oven should try this. 100/10.

  5. These have been my go-to cookies for years; they are so delicious! I have a batch in the oven as I type this. I add a little fresh grated nutmeg and I use blackstrap molasses instead of regular but that’s just for fun. The cookies are perfection just as the recipe is written! Thank you!

  6. Made these today. They turned out wonderfully. Changed it a little to 1/2 unsalted butter and 1/2 butter flavoured shortening, Less molasses,more spices like cloves and allspice. Quadrupled the recipe. I gave up trying to roll them as the batter was too soft with 45 min. fridge time. Some spread a little but we are delighted with these, my hubby ‘s fave. I have not had good luck with gluten free cookies in the past except for shortbread. Thank you Sally, will try more of your recipes. My daughter and granddaughter both bake gluten free as well.

  7. I made these cookies yesterday and they were terrific. Really, they are the best soft oatmeal cookies I’ve ever made….and I’ve been making cookies for a long time !! 😉

    Thank you so much for sharing your expertise. Can’t wait to try more of your recipes.

  8. Hi Tania! Yes, you can replace the all-purpose flour with whole wheat flour. Because of the general nature of WW flour, the oatmeal raisin cookies will taste heavier and heartier.

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Reviews

Questions

  1. Hi Sally, these cookies are delicious. Could I replace the all purpose flour with whole wheat flour? Should I replace with the same quantity?

  2. I made these today and they are now my go to Oatmeal Raisin cookie. I love the oat to flour ratio as it makes for a nice oaty chewy cookie. The spices and molasses give a nice fall/holiday cookie…although I could eat these 365 days a year. My husband, who is not a ORC fan couldn’t stay out of them. I give these a 10!

  3. Hi, can I leave out the molasses from the recipe or substitute with something else? I dont get it in the shops here. Thanks!

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