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!

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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

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!

761 Comments

  1. Mom and her friends had a special oatmeal cookie recipe back around 1960. It would win any contest or make your sales viral!

    It used salad oil and the oats soaked in it overnight. Cinnimon, vanilla, sugars, nuts, honey. Seems like much less flour or soda. Probably egg. Chewey. Glaze strings when cookie is parted.

    The most beautiful cookie you ever saw. Like an oat and nut macaroon covered with amber crystal. Cant find it, cant duplicate it. Anybody remember them. From some magasine maybe.yours are the closest i’ve seen.

  2. I love this cookie, the flavor is amazing, I’ve even made them with apples blanched in butter in a skillet but I’m having an issue with them spreading too much. I chilled the dough longer which has helped some but I’m wondering if the problem is altitude or humidity related. I live in middle Tennessee and we are still in the low 60s and of course we are most always humid. Any thoughts are welcome please.

  3. Hi Sally, I was wondering if it would be a problem to use quick oats vs whole oats since thats what I have in my kitchen at this time. Also would it be the same amount as the original recipe asks for?

    P.S. your chewy chocolate chunk cookie recipe is amazing! Coming up with all sorts of various options with that cookie dough 🙂

    Thank you for your response!

    1. Hey Leslie! This is a great question and one I’m asked often. But I would stick with whole oats for the best texture and for producing thick cookies.

      1. Hey Sally, I don’t mean to be a broken record but would it be necessarily “disastrous” if I were to use the quick oats? would the cookies turn out really flat or hard vs soft and chewy?

    2. I’m not sure if you’ve made these yet; I have to many times to count and LOVE them. I’ve always used quick oats. They always turn out perfect and just like the picture. I do leave them in the fridge for an hour and as the batches are baking I keep the dough in the fridge.

  4. I made these and they are fabulous, best oatmeal cookie ever, though I did find I had to chill them longer, like a couple hours, for best results. Maybe just Tennessee weather and humidity.

  5. I had come to the conclusion that, though I am an avid baker, I would never be able to bake a decent cookie. I have been proven wrong. This is a foolproof recipe for a warm, gooey, thick, chewy oatmeal raisin cookie. SO happy I found this recipe!!

  6. I made these last night and this is, by far, the most delicious oatmeal cookie I’ve ever tasted.  I’m 72 and have been baking cookies for well over 50 years…always disappointed in my oatmeal cookie results.  Thank you.  Wish I had this recipe years ago.

  7. Omg! I’m so in love with this recipe! I always look for really chewy oatmeal cookies that have the right spicyness and sweetness, and these were great! I did however make a few changes! I doubled the recipe and added 1 cup of shredded sweetened coconut, swapped the raisins with dried cranberries and added 1/3 cup extra and used quick oats. I found I had to bake my cookies closer to the 13/13.5 minute mark for them to not fall apart (perhaps my oven is a little weird?) Nonetheless, highly recommend trying this recipe and doubling it since you will be IN LOVE!

    1. It helps to refrigerate your balls of dough like 10 minutes before baking. “Chilling cookie dough before baking solidifies the fat in the cookies. As the cookies bake, the fat in the chilled cookie dough takes longer to melt than room-temperature fat. And the longer the fat remains solid, the less cookies spread. In addition, the sugar in the dough gradually absorbs liquid” -Kingarthurflour.com

      Hope this helps!

  8. I’ve been using this recipe as a base for various combinations since I saw this back in 2015. I’ve tried it with dried cherries instead of raisins, with pecans and white chocolate chips. Apple slices and maple syrup was another combination. Dried apricots, cranberries, and pecans. It brings out fruit flavors brilliantly. I love the texture too, not too soft and still chewy even days after baking. The raisins will always be a classic though, this is only raisin cookie my nephew will eat. Thank you so much for sharing this, the molasses really brings it to the next level.

  9. Just made these cookies for my family and it was the exact type of cookie I wanted to make. A few changes… Lessened the sugar by half a cup and substituted with coconut sugar, substituted the all purpose flour for a cup of spelt and half a cup of almond flour. Added 1/4 tsp of ground cloves and 1/2 tsp of ground nutmeg. So so good and exactly what we needed after dinner! Thanks for an excellent website with great recipes! Winnipeg,

  10. I just made a half batch of these exactly as your recipe described and THEY WERE PERFECTION. Exactly like a cookie shop. Even my boyfriend who doesn’t like oatmeal cookies liked them. Thank you!!

  11. Good cookies and family enjoyed them, but could use a it more flavor. Next time will increase the cinnamon and add nutmeg.

  12. Great recipe, happy to have found it. I’m in (very) rural northeast Thailand, scraped together all the ingredients (even found some walnuts) and baked in a tiny “semi easybake style oven”. I had to eyeball the cookies as they baked, ended up with 4 dozen mid sized gastronomical delights from the recipe. The walnuts contributed amazingly. I had a craving for a semisweet snack from back home, this did the trick.

  13. my son has type 1 diabetes so I needed the carb count for these.. Here’s for anyone else out there wondering about the nutritional info!!
    Nutrients Per Serving 1 cookie (my recipe gave 32 cookies)
    Calories (kcal) 123.7
    Fat (g) 7.0
    Saturated Fat (g) 4.0
    Trans Fat (g) 0.3
    Cholesterol (mg) 27.9
    Sodium (mg) 49.4
    Potassium (mg) 97.5
    Carbohydrate (g) 17.1
    Fibre (g) 1.1
    Sugar (g) 10.4
    Protein (g) 2.1
    Vitamin A (RAE) 56.9
    Vitamin C (mg) 0.1
    Calcium (mg) 15.8
    Iron (mg) 0.7
    Vitamin D (μg) 0.1
    Vitamin E (mg) 0.3
    Thiamin (mg) 0.1
    Riboflavin (mg) 0.0
    Niacin (NE) 0.8
    Folate (DFE) 7.5
    Vitamin B6 (mg) 0.0
    Vitamin B12 (μg) 0.1

    1. I have zero experience baking at higher altitudes, so sorry! Here is a handy chart that readers have found helpful in the past: http://www.kingarthurflour.com/learn/high-altitude-baking.html

  14. OMG!,, I made these cookies and they were delicious not too sweet I was wondering if I add more sugar will that mess up the recipe?

  15. hi. can i bake this in a cake pan more of like a cake and not cookies? im trying to make oatmeal raisin cookie cake.

  16. Hi Sally, I am also a oatmeal rainsin cookie fan!! I’m just wondering if I can use honey instead of molasses? Thanks

  17. I really want to try this recipe but I only have 1/2 cup of butter. Can I sub 1/2 cup shortening or coconut oil??

  18. Hi Sally! Can I add flax seeds and brewer’s yeast on this recipe to make it lactation cookie? Maybe 2 tbsp flaxseeds meal and 2-4 tbsp for this recipe

  19. Hi Sally,

    I only have salted butter. Can I substitute it and omit the 1/2 tsp of salt? Thanks for your time, and wonderful recipes!

    Vicki

  20. My friend loves oatmeal raisin cookies and he challenged me to make some. I made your recipe and he loved them. They are exceptionally different on so many levels: crispy, chewy and spicy as promised. This is the second of your recipes I have made successfully and it is so exciting to find recipes that are creative and original. Thank you so much. And thank you for writing clear, concise and complete instructions.

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