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. My husband and I are both in our 60s and love raisins which has become an issue because whenever I go to bake something that needs raisins I have to make another 30 mile trip to the store to get more. I have taken to hiding a box way back in a cupboard with other baking supplies just to have some around So you are not alone in your love of those sweet little jewels

  2. OMG! I come from country where cookies aren’t that common. But I LOVE them. Raisin oatmeal are definitely my favourites from now on!
    My cookies were still quite firm balls at the end of cooking is it because I didn’t allow the dough to wait enough after a night in fridge? Or could it be that I used homemade butter, that is made from yoghurt rather than cream? And homemade flour?
    I will probably add more raisins next time!

  3. Hi Sally, these cookies are delicious. Could I replace the all purpose flour with whole wheat flour? Should I replace with the same quantity?

    1. Hi Tania! Yes, you can replace the all-purpose flour with whole wheat flour. Because of the general nature of WW flour, the oatmeal raisin cookies will taste heavier and heartier.

  4. I made these today and they are now my go to Oatmeal Raisin cookie. I love the oat to flour ratio as it makes for a nice oaty chewy cookie. The spices and molasses give a nice fall/holiday cookie…although I could eat these 365 days a year. My husband, who is not a ORC fan couldn’t stay out of them. I give these a 10!

  5. Hi, can I leave out the molasses from the recipe or substitute with something else? I dont get it in the shops here. Thanks!

  6. Oh my god I usually never write comments but this recipe deserves it. LITERALLY the best things to come out of my oven. Thank you so much!!!! Will make them forever. Even people who USUALLY don’t like oatmeal cookies devoured it. So chewy and cinnamony. I added some caramel in the center which melted and made it even more sticky and heavenly. Everyone who has an oven should try this. 100/10.

  7. These have been my go-to cookies for years; they are so delicious! I have a batch in the oven as I type this. I add a little fresh grated nutmeg and I use blackstrap molasses instead of regular but that’s just for fun. The cookies are perfection just as the recipe is written! Thank you!

  8. Made these today. They turned out wonderfully. Changed it a little to 1/2 unsalted butter and 1/2 butter flavoured shortening, Less molasses,more spices like cloves and allspice. Quadrupled the recipe. I gave up trying to roll them as the batter was too soft with 45 min. fridge time. Some spread a little but we are delighted with these, my hubby ‘s fave. I have not had good luck with gluten free cookies in the past except for shortbread. Thank you Sally, will try more of your recipes. My daughter and granddaughter both bake gluten free as well.

  9. I made these cookies yesterday and they were terrific. Really, they are the best soft oatmeal cookies I’ve ever made….and I’ve been making cookies for a long time !! 😉

    Thank you so much for sharing your expertise. Can’t wait to try more of your recipes.

  10. Hi I’m new to baking and going to give these cookies a try. Just a quick question….the recipe calls for 1 cup of butter, how many sticks is that?

    1. Check your packaging but usually one sick is 1/2 cup so you would need 2 sticks for one cup. The measurements should be written right on the wrappers! Have fun!!

  11. I made these cookies following recipe exactly. They are sooooooo good! I was looking for a recipe like my mom made when I was a kid and this is spot on. I remember her using molasses so I think that was what made it taste so familiar. I chilled the dough for 40 minutes. Then scooped out 2 Tbsps and rolled into balls and put on cookie sheet. I bake in batches of 12. I have 2 Teflon coated Airbake cookies sheets I use. When one comes out of oven, next one ready to go in.The 1st batch turned out absolutely perfect. The 2nd batch did not spread. The 3rd batch spread too much. I baked for 12 minutes. My question is, do I make up balls(which would be hard with sticky dough), then chill and take out 12 right before ready to go in oven, or do I chill dough, make 12 balls, then put rest back in refrigerator? Keep doing this until finished? Having the 1st batch come out perfect but not the rest was surprising so can only think had something to do with the chilling. Any suggestions are appreciated. These are an awesome tasting cookie and my husband who doesn’t like raisins in cookies loved them! I did soak and then pat dry raisins and I think that makes a big difference. Great hint! I am going to look at your other recipes, but this one is definitely a keeper.

  12. Wow these cookies are amazing, very versatile recipe. I added different things such as various nuts, seeds and dried fruit, still turned out crispy, chewy, yet firm – delicious! #AmazingOatmealCookies

  13. These were really good. I am not a great cook, but recipe easy to follow. I did not use nuts. Cooked 11 minutes, too raw. 13 minutes looked too raw, but I trusted your recipe and removed them from the oven. They did firm up after about 10 minutes. I will make again. Yum!

  14. Hi Sally, you’re my go to whenever I’m looking for a cookie or cake recipe and I’ve never been dissappointed! Just wondering if I omit the nuts will the cookies come out flatter? Nestle’s Toll House Cookie recipe says to add 2 tablespoons of flour if omitting the nuts.

  15. Thank you Sally….as always, another slam dunk!!! These cookies were awesome!! I sent them to my son who is away at college and he loved them too. I didn’t have any molasses so I subbed maple syrup…mmm mmm mmm!!!

  16. My husband is on a pretty intense work trip for 2 weeks. Made this dough the other night & have it in the freezer now, so when he returns he can have freshly baked cookies (oatmeal raisin are his very fave & he loves walnuts too – so great addition!). I’m not much of a raisin lover, but I tasted the dough – & YUMMY! can’t wait to surprise him. thanks for another great recipe, sally! you are my “go to” dessert blogger!

  17. I absolutely love these cookies recipe, but also made some other modifications, I added a teaspoon of nutmeg and instead of raising I started using dry cranberries and that came out delicious….

  18. Hi, Sally. I didn’t see this question but I’m dying for a good oatmeal-raisin-walnut cookie with lots of vanilla so I can’t wait to try your recipe … only I inherited an allergy to butter. (Can’t tolerate imitation butter either.) Do you have any suggestions for how I would have to adjust the recipe to replace the butter with oil? (I can hear your pain, since you obviously love the buttery flavour.) Thank you SO much for any help you can give!

  19. I noticed that the ingredient list on the “Yummly” app says 1\2 cup flour, but your recipe says 1 &1\2 cups! Sure glad I didn’t measure out my ingredients ahead of time…..Great cookies!!

  20. Sally, you are not alone in loving oatmeal raisin cookies. They are SO good! I was wondering if I could add some chia seeds and hemp hearts (and maybe some shredded coconut?). I love the addition of those in my oatmeal cookies! They add fabulous texture and flavor. So good, really!

  21. Delicious !!! Love the full tablespoon of vanilla, the addition of molasses and walnuts. Another amazing cookie. I have to say I have tried (but not written review) other recipes from your site and recipes have always been amazing. thank you

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