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!

789 Comments

  1. Absolutely the WORST oatmeal cookie l ever ate. Not nearly sweet enough, tastes like a bowl of oatmean wth raisins and nuts. Waste of ingredients, they went onto the trash..

    1. Tossing them out because they weren’t sweet enough wasn’t necessary.

      I came across a recipe where the baked oatmeal cookies were then dipped halfway into melted white chocolate.

      Plenty enough to satisfy any sweet-tooth.

  2. These came out wonderful!! I added pecans just because I had some on hand. I put them in an air tight continer once they cooled and I found the flavours came out even more a couple days later!

  3. These are the BEST oatmeal raisin cookies! It is my go to recipe and is saved in my favorites! You have such great recipes if I need a cookie recipe I always check with Sally’s baking addiction first! Thank you!  Merry Christmas 

  4. I don’t have any molasses, is there anything I can substitute it with OR will it affect my cookies it I just eliminate it from the recipe?

  5. Every Christmas I make my Dad a batch of Oatmeal Raisin cookies. I use different recipes each year. And each year my father comments on how they are too sweet. So this year I am trying your recipe 🙂 Any advice on which sugar I can cut down a bit and how much it may alter the recipe?

    I see someone commented on how they weren’t very sweet, but with cinnamon, molasses and sugar I find that doubtful.

    Thanks for your input!

    1. If trying a new recipe, I wouldn’t make any judgements or assume anything about a recipes sweetness until you’ve tried the original recipe first. It’s a great recipe. I modify many recipes to “my liking” and this is not one of them. 

  6. So, I made these for my Dad for Christmas, because he specifically asked for homemade cookies for Christmas (while heavily implying that oatmeal raisin cookies were his favorite). I’m okay in the kitchen, but not any kind of genius, as exemplified by how often I screw up pie crusts. HE LOVED THESE AWESOME COOKIES. The first thing he said to me after biting into one on Christmas day was, “These are really really really good.” They are soft and chewy and basically idiot-proof and taste amazing. Thank you so much for the recipe! I can tell I’ll be making these for my Dad’s birthday as well. XDDD

  7. I have baked oatmeal cookie a bout 10 times in the past.   Your recipe is the best in taste and texture.  Thank you for sharing.

  8. Love these cookies. I’m on my second time making them and my husband requested ‘less vanilla and more raisins’
    Tweak tweak tweak 

  9. hi, i tried this recipe! I have some questions, i find it maybe too soft. If i wanted it a little cripier…. can i reduce the brown and increase the white sugar? ( i noted that this is a soft and chewy cookie but it feels little too cakey for me . Any suggestions? 

    1. You can leave the dough in the fridge for a longer while. Instead of 30 mins, next time you can leave it in for 60 mins?

  10. I made these cookies for the first time. They taste delicious, but they definitely do not resemble the picture and did not spread much. I followed the recipe exactly. What could have gone wrong? 

    1. I made these two separate times. The first time, they didn’t spread much and looked more like her loaded oatmeal cookies. In order to get them to spread, I left them in the fridge for a shorter period of time… No more than 30 minutes.

  11. I’ve been making these for a year now, or better: I have to make them all the time, my husband keeps requesting them. I bake a lot, but these are definitely his favourite! I put my personal touch on them by soaking the raisins in a rum-water mix. 😉 Today I’ll try and add some rice krispies for a little added crunch. Let’s see how that turns out, they might just get soggy instead! 😉

  12. I just finished making my first batch of these cookies and they are very good!  Our family likes iced Oatmeal cookies, so I drizzled icing made from powered sugar, milk and vanilla on them and they are sooooo good!  I let the cookies cool first and then drizzled with the
    Icing, let icing set and they look and taste great!  

  13. Hi, Sally. I just tried these cookies. I am not a baker. I can follow instructions though and that’s what I tried to do. I was mixing ingredients and discovered I didn’t have AP flour so I used whole wheat instead. Then I discovered I didn’t have any eggs so I made “chia seed eggs” instead (2 Tbsp chia seeds in 3/4 cup warm water for about 5 minutes). And, to top it all off, I didn’t have any raisins. But I did have craisins (dried cranberries) so I used those instead.
    Wow! These are great! I can’t wait to see how they turn out when I have all the ingredients I should have had when I did them my (caveman) way! Sheesh! If they taste this great with my feeble substitutions, I bet they’re awesome when I use the actual ingredients called for!
    Anyway, nice recipe. Worked great. I will be making these again with more complete preparation. thank you.

  14. Baked these today ~ easy recipe to follow and the cookies had a lovely texture they were definitely sweet enough for myself and my children. Delicious Thank you for sharing your splendid recipe.

  15. I’ve made these before exactly as the recipe said and they where délicious! But this time the vanilla extract at the store was sold out so I made them with almond extract and that gave it such a great twist!!!

  16. These cookies were a disappointment. I followed recipe to the letter. The dough didn’t spread out much even after the allotted time for chilling. These cookies were not very sweet either.

  17. My family loves oatmeal raisin cookies. I also do a version with Craisins and white chocolate chips. I like cinnamon, so I add a little extra cinnamon to mine.

  18. Getting ready to make these cookies. Has anyone ever substituted coconut oil in place of butter and if it affected the texture.

  19. I went ahead and made cookies with butter. They are awesome. My husband loved them. When I asked him if I should cut back on sugar content, he said “No!” They are perfect. Thanks, Sally. I’m new to your site and am already looking for other recipes. I hope to try the apple oatmeal next! God bless you!

  20. 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.

  21. 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.

    1. 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.

1 9 10 11 12 13 18

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Recipes You’ll Love

Archives

Categories

Sally's Baking Challenge

Join the community on the 1st of every month as we tackle a new challenge recipe.

View More

Sally's Cookie Palooza

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

Sally's Pie Week

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally

×