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 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, 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. 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 12-13 minutes until 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.

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!

765 Comments

  1. Sally I love all your recipes but I want to use this recipe for Nutella stuffed oatmeal cookies (which I’ve had at Starbucks and trying to replicate) can i use this recipe and add Nutella or another of yours? There are so many to choose from it’s overwhelming lol xx

  2. Also Odille, your cookies could be flat because of how you measure your flour. You DO NOT spoon the flour into a measuring cup like you would for cakes to get a lighter crumb. You should try DIPPING or SCOOPING the measuring cup into the flour and then level it off. So the flour is a tad bit more compact. It’s all about technique darling. I hope this helps your pancake cookie list. 🙂 ~Professional baker for 39 years~

      1. Spooning and leveling is imperative in baking no matter which recipe you are baking. This recipe is tested with spooned + leveled flour and that is what I suggest.

  3. Hi Sally. I really want to make these delicious looking cookies, but I only have backstrap molasses. Do you think that would work, maybe in a smaller amount? Or do you think it might overpower the cookie? I do have dark karo syrup also as a possibility. I may just have to wait till I can get to the store and get plain molasses. I just didn’t want to wait haha. I love all your recipes.

  4. Sally, what about the flour technique that Tracy suggested above (May 4) — I thought your suggestion was to spoon in a cup and level off?? You didn’t comment on it so I’m confused!!

  5. I had two potlucks coming up so I doubled the recipe. I replace 1/2 the butter with equal amount of applesauce and replaced the white sugar straight across with honey. I also used only 1/2 the raisins called for and added an equal amount of dried cranberries, chopped walnuts, chopped almonds, and chocolate chips (actually about 3/4 of the chocolate chips!).

    I call ’em cowboy cookies. People who like sweet avoided them. People who’re health conscious love ’em.

  6. Tried this to compare with my traditional recipe I’ve been using for years. In place of molasses I used golden syrup, and tried chilling half the dough to observe any difference. Both batches were well received! Thanks for sharing Sally.

    1. You are welcome! Glad golden syrup is a bit more mild and sweeter in flavor than molasses. So just a slightly different flavor but still delicious!

  7. These are excellent! Just wanted to note that following recipe exactly (added about half of the optional nuts) and using a 2tbsp cookie scoop, I got way more cookies – 38, and that was after eating probably at least 2 full cookies worth of dough. Not that I’m complaining… 😉

  8. Made these tonight (actually, the last batch is still in the oven). They taste quite good, but I think they need more than one cup of raisins. My cookies ended up with only one or two raisins per cookie. They also weren’t quite as sweet as I would have expected. Maybe more raisins would have bumped up the sweetness, too.

  9. Love these cookies, they came out great and are a new favorite in the family! Thank you so much!!! 
    I want to try and make them with almond flour, for dieting reasons, can I use the same amount of almond flour as what the recipe calls for regular flour?  what do you think? 

  10. Made a half batch of these tonight with an “accidental” scoop of chocolate chips! I baked a few for dessert and portioned the rest of the dough for the freezer. We love having your stellar cookies ready for a quick dessert at a moment’s notice whether it’s just the family or to feed some guests. Thanks, Sally!

  11. A “HAPPY HELOO” TO THE MOST FAMOUS & “FLAVORITE” ( YES IT’ SPELLED CORRECTLY Lol) DESERT CONNOISSEUR EVER!!
    SO, SALLY… I’MISS IN THE PROCESS OF MAKING ONE OF YOUR MOST DELICIOUS “SOFT & CHEWY OATMEAL COOKIES” AND JUST REALIZED I DONT HAVE THE MOLASSES. SOMEONE IN THE HOUSE SNUCK IT OUT OF MY BAKING CUPBOARD & USED IT
    I’M SCANNING MY CUPBOARD FOR SOMETHING, ANYTHING I COULD POSSIBLY USE AS A SUBSTITUTE & ALL I CAN FIND IS..

    ▪ Bee Hive Golden CORN SYRUP▪
    CAN I USE THIS OR SHOULD I JUST SKIP THE INGREDIENT ALL TOGETHER? I’M A BIT WEARY THE COOKIES WILL BE TOO SWEET?
    I’VE ALREADY MIXED BOTH MY BROWN & GRANULATED SUGARS TOGETHER.

    1. Hi Barb! 🙂 You can simply leave the molasses out. It’s just for a little extra punch of flavor and nothing could replicate that 🙂

  12. A beautiful and delicious recipe! I added some sweetened shredded coconut, replaced part of the sugar with honey, and sprinkled in some ground ginger. Even with all the additions, the batter was easy to work with, and yielded beautiful cookies. The only minor problem I ran into was the spread of the cookies. After removed from the fridge, I pressed down a bit, and baked. However, the cookies did not spread much to replicate the size of the photos above? Is it a result of using to little dough in a ball? Thanks so much. This will definitely be a commonly used recipe in my kitchen.

  13. I made these for my brother for his birthday as they are his favorite kind of cookies. I also made the raisins myself in the hopes to further improve the deliciousness of the cookie. I hate raisins myself and still didnt like the homemade ones. I tasted a cookie to see how it went and ended up eating the whole thing. First time in my life Ive ever eaten raisins willingly! That makes this an excellent recipe in my book!

  14. Bottom of my cookies keep burning 🙁 I’m using parchment paper. Also they look burnt on outside but undercooked in middle even after leaving out to cool once baked. 

  15. I made these with spelt flour as an experiment and they turned out great! My husband couldn’t get over how chewy they were. So anyone that wants a healthier cookie substitute with spelt flour. You will not taste the difference 

  16. I noticed in the introduction to these oatmeal cookies that you said you were 80 years old. Obviously from the picture you are not 80 years old.

    This is a wonderful recipe for oatmeal cookies. I took the liberty of adding a few more additions like walnuts and chocolate chips. Also, I use all organic ingredients and have a hard time finding brown sugar so I always add a few tablespoons of molasses to my sugar to create brown sugar in the bowl.

    Thank you for the good cookie recipes, I have pinned quite a few of them.

  17. The flavor is amazing, however I cooked them for a full 13 minutes and cooled them for over 20 min and the center is still underdone.  Should I just cook them longer or is it possible I did something wrong?

  18. I normally do not post comments but this recipe deserves praise. My cookies came out perfect! I cut the recipe in half (single household), increased cinnamon, spooned and leveled dry ingredients, added walnuts, cooled dough for 45 mins., and turned pan around at half way point. I live at 5280 ft. so baking can be iffy. This recipe is a keeper!

  19. I don’t make it a habit to comment on recipes I try unless they are fabulous. This recipe is a keeper! I followed the instructions to the letter and they came out beautifully. This is the only oatmeal raisin cookie recipe in my book because it is the only one I will ever use again. BTW- Take the recommendation to use parchment paper because it is the difference between cookies slightly sticking to the cookie sheet or not. Thank you for this spectacular recipe!

  20. Just a quick question but when making your cookie recipes, should I turn on the lower heat of the oven, the upper heat or both? These cookies look amazing!

  21. What really amazes me is the fact people use your recipe but make changes to it before even trying what you tell them use and the amounts. Why do they even bother, they need to just write their own recipe and not be so insulting to you

  22. Hi Sally,

    Can quick cook oats be substituted in this recipe? What modifications would need to be made?

    Do you freeze the cookies in the actual individual cookie balls? I want to prepare them a week in advance if possible.

    Thanks

  23. Love these cookies. It’s the only recipe I will use from now on. Straight forward, quick and easy but best of all yummy. Husband and grandson love em. Thanks!

  24. *thumps head against wall*

    So, after spending eight, yes, EIGHT weeks of trialing recipes, trying to find the perfect oat raisin cookie, I FINALLY made up a recipe that is exactly as I wanted it- buttery, cinammony, brown sugary, lots of oats and fruit. It was perfect.
    I was so proud of myself. And then I found your site. I could have saved myself several weeks of trial and error and come straight here! About the only variance with my recipe is that I used golden syrup instead of molasses (which is hard to come by in my part of australia), and I added 1/4 cup of ground flaxseed to up the fibre for my kiddies. Otherwise? Yes. This is the perfect soft chewy oat cookie. Lols.

    1. I’m in the US, but I do have golden syrup – I’m a Kiwi…I know how hard that is to source abroad! Do you think the golden syrup is probably better, in case some people don’t like the taste of molasses?

  25. We had dates in our fruit box at work and everyone dislikes them so they asked me to bake them into something nice so I used this recipe and substituted the raisins with dates and a little less sugar and the cookies were so delicious. Everyone was in love and now they love dates too! Thanks Sally – what a great recipe!!

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