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 on a baking sheet

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 a baking sheet before baking

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 on a floral plate

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!

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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


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!


  • 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


  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.


  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


  1. Recipe says granulated white sugar can I use castor sugar instead

    1. Trina @ Sally's Baking Addiction says:

      You can use castor sugar in this recipe, Joanne. The sugar crystals are slightly smaller than in granulated.

    2. These are the very best! Definitely worth the extra time to soak the raisins, and toast the walnuts! Also, the molasses is a GREAT addition. Thanks for a great recipe!

    3. Vicki Boisselle says:

      These really are the best flavor ever. I usually am not a fan of oatmeal raisin cookies. I make them because my husband loves them. I love these coikies!!

  2. I followed the recipe exactly, and these cookies did not spread at all. The flavour was good, but it would have been better to flatten them a bit.

    1. Trina @ Sally's Baking Addiction says:

      Hi RB! Thank you so much for giving these cookies a try. It could be a variety of things such as the oats soaking up more liquid or the weather being too dry. If you try the recipe again, we recommend you reduce the flour by a couple Tbsp or removing 1/4 cup of oats from the recipe. Less dry ingredients = more spread.

  3. What if I don’t have a paddle attachment on my mixer? Could I mix the dough by hand with the same results?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Donna, a hand mixer or by hand will both work in place of the stand mixer + paddle attachment. If doing it by hand, it will just take some arm muscle! Hope you enjoy these cookies.

  4. joan rochelle says:

    can I substitue pure maple syrup instead of the molasses?

    1. Trina @ Sally's Baking Addiction says:

      Hi Joan! Maple syrup works, or you can simply leave it out with no changes.

  5. Best oatmeal raisin cookie recipe I’ve ever used. Not cake-
    Iike and not too sweet. I used honey instead of molasses.

  6. Pamela McMillin says:

    Best Oatmeal Raisin Cookies ever! I even bought the Molasses. Love the flavor and the texture. They were a big hit. I am going to have to double the recipe next time.

  7. Thank you Sally. I love this cookie recipe. So delicious BUT if using rolled oats, which is what I usually have on hand, there has to be an adjustment. I’ve tried the recipe 4 or 5 times until I got it right. If using rolled oats, you must press down the rolled balls of dough to a cookie size. Then you must bake half the time, only 6-7 minutes. This is the only way they turned out like your picture and chewy.

  8. Martha Burger says:

    Best oatmeal cookies ever. Thank you for this wonderful recipe.

  9. Made these cookies and did a split batch between raisin/nut and chocolate chip/butterscotch. OMG… I have to say this is best recipe I have ever made. Your instructions and the way you lay out your ingredients ‘why to’s’ and tips are great and easy to follow. Thank you! Instead of soaking the raisins in hot water I soaked them in bourbon overnight. The flavor didn’t transfer as much as I hoped, but the plumping of them was such a nice touch to the texture. I’ll be trying other recipes for sure.

  10. Marion Nelson says:

    Thanks! Delicious Oatmeal cookies! Second time I tried them. Bake half, freeze the other half of the dough.

  11. Vickie Hansen says:

    Made these Sunday to be shipped to my sister-in-law who needed a pick me up❤️. They should arrive Thursday. Kept a few for my pleasure, delicious and easy to make. Followed directions as is …love Sallys recipes.

  12. Lisa Brandt says:

    I need a smaller cookie. I want to make them with 1 Tbsp dough, and reduce the baking time, starting at 8 min and watching carefully. Do you have any advice from your testing with a smaller cookie?

    1. Trina @ Sally's Baking Addiction says:

      Hi Lisa, Just keep a very close eye so they don’t over-bake. Enjoy!

      1. Lisa Brandt says:

        Trina, I love Sally’s recipes and I don’t usually change a thing. I just have a need for a smaller cookie for a cookie box I’m making. I’m going to test a few out and watch carefully. I agree, this is a cookie that will not be good if overbaked.

  13. I havent tried these yet but will this week. Im halfing your recipe and want to make them vegan. I want to use a mashed banana instead of the egg. Do think that will be ok? I noticed this recipe calls for no water,milk or oil, if substituting for a egg should i add oil/water/milk? I would appreciate any help thanks

    1. Trina @ Sally's Baking Addiction says:

      Hi Rachel, We haven’t tested these cookies with any vegan substitutes, so sorry! Would love to hear how they go if you give it a try.

  14. Hi! What kind of molasses should be used here? Please give top 3 in order 🙂

    1. Lexi @ Sally's Baking Addiction says:

      We like to use regular dark molasses here, but a mild or even blackstrap (but only if you really like the very dark flavor!) will work here. Enjoy!

  15. One of my family’s favorites! Pecans added and a handful of dried cranberries (my granddaughter likes them instead of the raisins) and you have the BEST oatmeal cookie! Thanks!

  16. Dianne Wise says:

    Where can I find the Nutritional Facts on this cookie. Need the Calories, Fat grams, Fiber grams. I can’t find this information.

    1. Trina @ Sally's Baking Addiction says:

      Hi Dianne, We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful:

  17. Shannon Lynch says:

    Would it be possible to substitute honey or agave for the sugars? These sound incredible but I would need to reduce refined sugars.

    1. Lexi @ Sally's Baking Addiction says:

      Hi Shannon! We’d love to help but we are not trained in baking with sugar substitutes. For best taste and texture (and so you don’t waste your time trying to adapt this recipe since it may not work properly), it may be more useful to find a recipe that is specifically formulated for sugar substitutes. Thank you!

  18. Do I have to use molasses?

    1. Hilari @ Sally's Baking Addiction says:

      Hi Tina! If you can’t get your hands on molasses/don’t enjoy molasses, you can just leave the molasses out, no need to substitute it with anything else.

  19. Made 2 batches of these oatmeal raisin cookies today. They were excellent, easy to make, soft and chewy. When first batch was cooling down in the refer I mixed up the second. Will put one batch in the freezer. Recipe is a keeper. Thank you.

  20. Hugh Paxton says:

    These simply are the best. I used Golden Syrup (couldn’t find molasses). Your recipe (and cautionary note re vanilla quantity!) really user friendly. End result…yup, the best! Thank you so much!

  21. Hi sally! I love your recipes!! But I have a question/problem. The oatmeal cookies never bake right for me. All my other cookies turn out perfect. But these are either round and beautiful but still raw in the middle or flat and crispy. What am I doing wrong??? Thank you!!!!

    1. Trina @ Sally's Baking Addiction says:

      Hi Jennifer! Sounds like you’re having a couple separate issues. A cookie that doesn’t spread likely has too much flour in it – we always recommend spooning and leveling your flour when measuring to prevent packed down flour. For cookies that spread too much, this blog post should be helpful for next time. Thank you so much for making these cookies – they’re a favorite.

  22. Could I half this recipe?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Tori, you sure can. Simply halve all the ingredients. Happy baking!

      1. Thank you!! Can’t wait to try this.

  23. I did not chill the dough. The cookies spread perfectly staying, soft enough in the center, slightly crispy on the edges. 14 minutes after the first tray to allow the temperature to recover.
    Sally’s recipes are fail proof!

  24. Nancy Scarpulla says:

    This cookie recipe is the best! I added raisins and walnuts and they were delicious. The problem is I can’t stop eating them Lol!

  25. Amazing. Thanks for your recipes, Sally!

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