Soft & Chewy Oatmeal Raisin Cookies

Soft and chewy with that trademark homemade flavor, these are the best soft and chewy oatmeal raisin cookies. Made with brown sugar, vanilla, cinnamon, chewy oats, sweet raisins, and a secret ingredient, this recipe wins for flavor and texture. Your family will love these easy oatmeal raisin cookies!

Oatmeal raisin cookies

There are two types of people in this world. Raisin haters and raisin lovers. I fall into the latter category. Besides homemade apple pie, oatmeal raisin cookies are my favorite dessert. There’s something incredibly magical about their chewy texture, soft centers, plump raisins, and cinnamon flavor. Please tell me I’m not the only raisin lover!!

Oatmeal raisin cookies

What Makes These Oatmeal Raisin Cookies The Best

The competition is strong, but here’s why you’ll fall in love with these cookies.

  • Moist and tender centers
  • Slight crisp on the edges
  • Sweetened with brown sugar
  • Loaded with oats
  • Studded with raisins
  • Cinnamon spiced
  • Buttery flavor
  • 30 minute chill time

It doesn’t get much better than this!

Oatmeal raisin cookie dough balls on baking sheet

Ingredients in Oatmeal Raisin Cookies

Oatmeal raisin cookies are made with very basic ingredients.

  1. Butter: Butter is the base of any delicious cookie recipe. Make sure it’s appropriately softened to room temperature.
  2. Brown Sugar + Granulated Sugar: Sugar is not only used for sweetness, but also for providing structure and tenderness. I like to use more brown sugar than white sugar because (1) brown sugar has incredible flavor and (2) brown sugar contains more moisture than white, which produces a softer cookie.
  3. Eggs: Eggs help bind everything together. You need 2 eggs in this recipe.
  4. Pure Vanilla Extract + Salt: Both provide flavor.
  5. Cinnamon: Raisins, oats, and cinnamon are winning flavor combination.
  6. Baking Soda: Baking soda helps the cookies rise.
  7. Molasses: Molasses is my secret ingredient! 1 scant Tablespoon enhances all the wonderful flavors of these buttery, cinnamon-sweet oatmeal raisin cookies.
  8. Flour: Flour is the structure of the cookies.
  9. Oats: There are a ton of oats in this recipe! Oats provide a fabulously chewy texture.
  10. Raisins: I love to soak the raisins in warm water before using. This step is optional, but it guarantees they are plump and soft. Blot dry before adding to cookie dough. (You can also use this cookie dough to make my white chocolate chip cherry oatmeal cookies.)

I like to add chopped walnuts. Nuts are totally optional but highly recommended. These simple ingredients combine to make the best oatmeal raisin cookies!

Oatmeal raisin cookies


How to Make Oatmeal Raisin Cookies

There’s only a few steps between now and a batch of warm oatmeal cookies. 🙂

  1. Cream butter + sugars: Use a hand or stand mixer to cream the softened butter with both sugars until smooth, about 2 minutes on medium speed.
  2. Add eggs, vanilla, + molasses: Add eggs, then mix on high for about 1 minute until incorporated. Add vanilla and molasses, mix until combined.
  3. Dry ingredients: Mix flour, baking soda, cinnamon, and salt together in a separate bowl. Pour this into the wet ingredients. Combine together on low.
  4. Add the extras: Beat in the oats and raisins on low speed. Dough will be thick and sticky.
  5. Chill: Refrigerate the cookie dough for 30-60 minutes.
  6. Roll: Roll cookie dough into balls and place on a lined baking sheet. I love using these baking mats.
  7. Bake: Bake the cookies at 350°F (177°C) for 12-13 minutes until lightly browned. The cookies might look under-baked, but they will continue to set as they cool. This is the secret to a soft and chewy oatmeal raisin cookie!

Oatmeal Raisin Cookie Dough is Sticky

This oatmeal raisin cookie dough is sticky, so don’t be alarmed. The cookie dough needs to chill for about 30 minutes before baking. I don’t recommend keeping this cookie dough in the refrigerator for much longer because your cookies won’t spread. The oats will begin to absorb all of the wonderful moisture from the eggs, butter, and sugar and won’t expand as they bake. Sticky dough is good dough!

Oatmeal raisin cookies

More Favorite Cookie Recipes

If you love these oatmeal raisin cookies, try any of these SOFT cookie recipes. You’ll wonder why you haven’t baked them sooner!

Print
Oatmeal raisin cookies

Soft and Chewy Oatmeal Raisin Cookies

  • Author: Sally
  • Prep Time: 45 minutes
  • Cook Time: 13 minutes
  • Total Time: 1 hour
  • Yield: 26-30 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Soft and chewy with that trademark homemade flavor, these are the best soft and chewy oatmeal raisin cookies. Your family will love these easy 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 eggs*
  • 1 Tablespoon pure 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) raisins*
  • optional: 1/2 cup (64g) chopped toasted walnuts

Instructions

  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, whisk 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. Set aside.
  4. Roll balls of dough (about 2 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. I recommend using a cookie scoop since the dough can be sticky. Bake for 12-14 minutes until lightly browned on the sides. The centers will look very soft and under-baked. 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.

Notes

  1. Make Ahead & Freezing Instructions: 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. Here’s how to freeze cookie dough.
  2. Oats: For these oatmeal raisin cookies, I use old-fashioned whole oats. They provide the ultimate hearty, chewy, thick texture we love!
  3. Eggs: Room temperature eggs preferred. Good rule of thumb: always use room temperature eggs when using room temperature butter.
  4. Raisins: 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.
  5. Adapted from Loaded Oatmeal Cookies & Oatmeal Creme Pies. Recipe originally published on Sally’s Baking Addiction in 2014.

Keywords: cookies, oatmeal raisin cookies

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

907 Comments

  1. Amazing oatmeal raisin cookies!

    I used golden raisins and left out the molasses since I never have that in my kitchen. Perfect! My family usually likes desserts on the less-sweet side but they gobbled these cookies up. Yum! My dad’s favorite cookies so far!

  2. I’ve made this recipe twice and had trouble with the cookies firming. The first time they firmed well overnight, but the second time they still tried to crumble apart the next day. Cooked them for 12 minutes and the edges were golden, so I know they’re cooked all the way through. I left them on the baking sheet for 5 minutes before removing them, but most of them fall apart when I use a spatula or put them on a wire rack. Anyone have a suggestion as to what I’m doing wrong?

    1. You may find the cookies easier to handle if you allow them to set (finish baking) on the cookie sheets before moving them. Do you use Silpat?

      1. Paul Heymont says:

        If you are baking them on parchment, an easy trick after they have finished their time on the cookie sheet is to slide the whole parchment onto your rack and then wait until they are completely cool before handling.

      2. Hi Sally if I leave out the molasses will it affect the cookie

    2. Paul Heymont says:

      Surprised! I make them often and ‘dry and ‘bland’ are not things anyone has called them! Give them another try and see if maybe something wasn’t quite as exact as you thought…

  3. I baked these using raisins and Craisins, plus 2 handfuls of flaked coconut and baked for 11 min. They were delicious. My 94 year old Mom has been hungry for oatmeal/raisin cookies, so she’ll love these. Who’s got the milk?

    1. When we moved to India, we all craved for the perfectly textured oatmeal raisin cookie. We love how our home is filled with the warm spices and how absolutely delicious these cookies turn out every time. Thank you also for the detailed tips like soaking the raisins in warm water.

  4. London Camba says:

    Can I substitute the raisins with dried cranberries?

    1. Sure can!

      1. London Camba says:

        I also only have two cups of old-fashioned oats. Is that okay or can I also had one cup of steel cut oats?

  5. Followed the exact recipe but these are dry and bland. Very disappointing. They did smell good while baking though.

  6. Best oatmeal raisin with walnuts cookies ever! My family loved them. They came out perfect! I used gluten free flour (Gluten Free Flax & Ancient Grains All-Purpose Flour) with coconut sugar. Thank you for the recipe!

  7. My wife will only let me make these once in a while. Too good
    Paul

  8. Jeanine Akers says:

    OMG! The best oatmeal cookie recipe yet. I only had quick oats, but they still came out fantastic. I added the molasses as suggested and used 1 cup chocolate chips and 3/4 cup raisins. Baked for 13 minutes and they came out perfect. The slight crunch on the edges and sort chewy center. I have made oatmeal cookies for over 60 years and these are hands down the most delicious!

  9. I add the finely grated zest of 1 lemon to give them a bit more depth of flavor. It’s a tip I got from an old Betty Crocker cookbook. The cookies bake quickly so keep an eye on them.

  10. Bomb-a$$ cookies

  11. Can I substitute the butter for coconut oil?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Jules, Solid coconut oil (not melted) should work as a replacement for the butter, yes. Same amount.

  12. Do you have to use molasses in these cookies? Also, can I use quick oats instead of the old fashioned oats. Thank you

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Lin, You can just leave the molasses out if you don’t have any, no need to substitute it with anything else. If you use quick oats your cookies won’t be as chewy since they absorb more liquid. Use the same amount as old-fashioned oats.

  13. I first made these cookies during the coronavirus stay-at-home orders for a break from banana bread and chocolate chip cookies, and they immediately became a quarantine necessity! I made sure to always have raisins and old fashioned oats on hand. I gave some away ( my husband and son told me not to give away TOO many;) and the recipient told me I could sell them. Definitely a recipe for soft, chewy cookie fans. I also get the big bags of raisins from Costco which are reliably moist and soft.

  14. Hi Sally! This looks amazing! Can I cut out the molasses or substitute it with honey or something? I don’t have any molasses at home and I wouldn’t want to buy a big bottle for just one tablespoon. Thanks so much as always ! 🙂

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Nicole, You can just leave the molasses out if you don’t have any, no need to substitute it with anything else.

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