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!

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

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


Comments are closed.

  1. Just made these. They are the perfect oatmeal raisin cookie. I can stop looking now.

    1. Thanks very much for reporting back Terri and I’m glad you think so!

  2. My mum has asked me to make oat cookies to take to a friend’s house over the weekend, so I was delighted to see you post this recipe, Sally! Would it be OK to make a half batch of these?

    1. Definitely! It’s an easy recipe to halve.

  3. I made these yesterday and they are INCREDIBLE. They are DANGEROUS. I ate 4 like they were nothin. So chewy and soft…in fact, I had to pry them apart to lay them out for my office coworkers today. I used a TJ mix of golden raisins, cherries and blueberries and holy yum. I told a coworker that the berries along with the oats make it practically health food. 😉

    1. Oh one tip for the molasses for anyone reading through the comments. Not sure where I read this (on this blog?) but spraying your measuring spoon with a little cooking spray before measuring out sticky things like honey or molasses makes them just SLIDE right out of the measuring spoon. No more trying to squidge it all out of the spoon.

  4. Hi sally
    So I forgot to blot my raisins! Is that a huge deal? Should I let the dough chill longer to compensate for the moisture? I can’t believe I did that!

    1. It should be fine – maybe an extra 15 minutes of dough chilling. Enjoy!

  5. SALLY, YOU HAVE DONE IT AGAIN! Goodbye waistline; see you later, toes! I baked up a batch of these cookies over the weekend and how there are still a few crumbs and nibbled upon bits left behind are a mystery! AMAZING TASTE! Soaking the raisins was a totally baller move. The raisins are now squishy little pillows of juicy flavor instead of hard and gummy and grainy. #WIN

    My one and only qualm (besides how fast these little babies disappear!) is the color. Mine turned out looking much darker than your pictures! I am sure this is because I am some kind of crazy rube baker, but do you have any idea what I did? Could it be the molasses? I used an organic molasses I found at Whole Foods and I only plopped in one tablespoon. My cookies also seemed to spread out more than yours. The pictured ones look thicker & chewier. Mine aren’t DEVASTATINGLY flat or blob-like, but I’m just wondering if there was something I could’ve done different. Like I said, the taste was still OVER THE MOON SPECTACULAR, so I don’t know why I’m pretending to care what they look like.

    1. I’m so glad you love these cookies London! Maybe try chilling for a little longer. Like up to an hour. That will help stop the spreading. Your molasses may be darker than mine as well. Did you use dark brown sugar too?

  6. Oh Sally these cookies look so scrumptious, I can’t wait to make them! My hubby is a die-hard Oatmeal Raisin fanatic but incredibly picky LOL Still having trouble finding THE recipe to satisfy his craving, but I think this just might be it! =)

    Question – I noticed it only makes 2 dozed (hehe) – do the ingredients double well? Any changes I should make to double it?

    Thanks again for sharing these!

    1. Hey Shannon! You may easily double this cookie recipe, yes. Hope you enjoy!

  7. Laura (Tutti Dolci) says:

    These look like the best oatmeal raisin cookies ever, love that they are full of oat-y goodness!

  8. Oatmeal raisin cookies are my favorite! I absolutely love raisins, I put on everything from yogurt to cereal 🙂 your cookie recipes are always by far the best I’ve ever tried so I can’t wait to make these!

  9. Wow! I just made these cookies and they are sinfully delicious! I have never posted a review before but I just had to this time. These are just the cookie I was looking for. I didn’t have the molasses so I omitted it but will try it with the molasses next time. I can’t imagine them getting any better 🙂

    1. Thanks Lynn – so happy you love them!

  10. Just made these today (funny that you put it back on Pintereset shortly after I made them!) and they were really great. Sooo soft and chewy, just enough sweetness. My first time using silicone baking mats too, and I tried the “taller” ball method. Resulted in perfectly thick cookies. Can’t wait to try chocolate chip next! You’re the best!

  11. I made these yesterday after my Grandma gave me three big boxes of raisins and two bags of dried cranberries, they were so soft and chewy. I flouralso did a batch adding in a quarter cup pumpkin puree , a quarter cup more flour, and a bag of butterscotch chips. Every batch was amazing!

  12. Made these this evening! They certainly were moist, even though I did over-bake them a tad. Thanks for this recipe 🙂

  13. Made these today and they came out fabulously! Would have helped if I remembered to add the oatmeal! 🙂 Still, they were delicious and I look forward to making them again (oatmeal included).

  14. OMG! I’m addicted! My grandmother would die of envy! Thank you for showing me the road to Nirvana 🙂

  15. I made these cookies and they are sooo delicious. Is it possible to substitute butter for something else (Greek yogurt?) and have the same moist result? My husband loves sweet so he will devour these cookies in no time so I’m trying to bake these on the healthy side if I could? Any suggestions? Thanks.

    1. Hi True – I don’t suggest altering this recipe to be healthier. Here is a favorite oatmeal raisin cookie recipe that is a little healthier.

  16. Well it is about an hour later and just got finished (or should I say “finished for now”) batch of the oatmeal raisin cookies . they are really fine and the only thing I need to do next time is make them bigger! Yum,Yum

  17. Just have to say this was an amazing recipe and the cookies and soft and chewy as promised. I loved your tip about soaking the raisins. It really made a great difference! Thank you so much for sharing such a wonderful recipe with us.

  18. Great recipe, Sally! My boyfriend told me that his favorite cookies of all time are oatmeal raisin and that he likes them to have a lot of oats in them, so I knew that the first place to look for a recipe was here. For good measure, I compared your recipe to others on the internet and found that yours has more oats in it than all the other recipes and it had the best reviews. The addition of molasses also intrigued me. So I made them and he told me that was exactly what he wanted and that they were better than his grandma’s! Thanks, Sally, for another wonderful recipe!!

  19. This recipe is excellent! This will be my go to recipe for oatmeal cookies moving forward 🙂

  20. That recipe is excellent! My oatmeal raisin cookies were delicious! I didn’t have any molasses, so I substituted it with honey and maple syrup. I was a little concerned about that but it turned out great! My sons love them! Thanks Sally for making my first baked cookies a success!

  21. Fernanda Araiza says:

    This recipe its excelent!!! i love it!. I took this recipe today and i made the cookies at home and they came out perfect. Im learning to do cookies because my mom said that I’m not good at making cookies but I’m sure she will like this ones.The only ingredient i didn’t had its the molasses but i added maple syrup and they came out good. Im from Ensenada Mexico so it is hard for me to find molasses. Thank you for sharing the recipe! i will try the other recipes that you share here too 🙂

  22. Hi Sally,
    I’ve made this recipe today and have some questions.
    The texture of my cookies is cakey, not like the same texture as chokcolate chip cookie that crisp on the edge and chewy inside. They and very soft (they break when I move rapidly. And they are very moist. Is this normal texture of this recipe?
    I prefer the texture of chocolate chip cookie. Could I change some ingredients in order to get the same texture. For example, add corn starch and chill overnight.
    Thank you in adavnce for your recommendations.

  23. I soak my raisins in spiced apple cider. Sometimes I use rum or orange liquer. Yummy!

  24. Well, HELLO SIN! I just made these cookies for a 3rd and 4th time. The color is still way darker than Miss Sally’s perfect cookies, but OH WELL. These things will eat themselves, I swear it! Please note that you can replace the walnuts with the MUCH HEALTHIER alternative of butterscotch chips. DE-LOY-CIOUS!

    Also, the weather is getting colder so eat all of these that you want. The extra friction from your jiggly thighs rubbing together will keep you nice and warm. WIN-WIN.

  25. I’m going to make these today and I can’t wait for them to come out of the oven! I just went through your page a bit and I have to say thank-you for sharing everything you do!!! I’m currently on disability and thinking about starting a blog page of my own but now sure where to start. I’m new to all this and don’t understand everything but your posts certainly help! I wish you lived closer as I’d love to meet you and get to know you! I think you’r e AMAZING and hope God Blesses you and your family with greatness! Thank-you Sally!!!

  26. Lauren Wallaert says:

    I used Bob’s gluten free 1-1 baking flour and Bob’s gluten free quick oats and these cookies turned out amazing! Your recipes are always so perfect. This is the only website I’ve used for desserts since I tried one of your recipes. Thank you so much for all of your hard work!

  27. These are AMAZING! Served them at a fall party and they were gone first! I found key is to take them out when they are still really soft, almost raw. Delicious!!

  28. Melody Rhoads says:

    I just made these Oatmeal Raisin Cookie, they are very moist & Yummy. The only thing I did different was used the SunMaid Baking Raisin’s, it seem to make the cookie more moist, the Molasses seem to give it a little more spice flavor. I made 3 1/2 doz. I usesd the small cookie scoop & they went on a non greased cookie sheet. My husband really loved them.

  29. These are so good! I followed the recipe exactly and me and my husband loved them!

  30. I’ve made them and LOVE THEM! THANKS Sally! Could you please suggest a way to make these cookies with a totally crisp result? The. Flavor is fantastic, the texture is too but my hubby loves crispy cookies. Can you please suggest a way to make these cookies crispy throughout? Thanks

    1. Glad you love them! For a crispier cookie, I simply suggest to bake the cookies for a little longer.

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