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 now husband, then boyfriend once told me that his favorite cookies were oatmeal raisin, but his only complaint was that they never had enough raisin flavor throughout the cookie. I searched through probably 500 oatmeal raisin cookie recipes and found yours to fit my needs the best. The only change I made was to pulverize maybe half a cup of raisins in with the wet ingredients. they were a huge hit. i mean HUGE. Best ever, I’ve been told many times. Sent 9 dozen from Alaska to Afghanistan to my now husband’s son who was stationed there, at Christmas. We asked how he liked them and if he shared. He told us he shared 1 dozen and ate the rest! OMG! Anyway, they re awesome and I give partial credit to the cookies that he asked me to marry him.

  2. My entire family’s favorite cookie recipe. . . HANDS DOWN!
    When I make this recipe, folks come out of the wood work, asking for me to send them their way. They are that good!
    When a post starts off the way this one does, you know you are in good hands. This is my favorite cookie dough (for beater licking purposes)
    Doubles as a breakfast cookie? Go with it. These are the best!
    Thanks for posting this recipe. 4 years of baking them and they are still the best!

  3. Hands down, best oatmeal raisin cookies ever!! I have made these so many times, a definite favorite in our household!

  4. First time making oatmeal cookies. These turned out incredible. Crispy, chewy, spicy (I added some ground cloves and ground ginger, as well as a handful of dried cranberries – I thought they were dark raisins and dumped them in before realizing), and so good I’ll probably have to make another batch tomorrow. Everyone keeps grabbing a couple… Thanks so much for this gorgeous recipe.

      1. You could probably use date syrup (silan). It’s very popular in Israel where molasses is not easily found.

  5. Best oatmeal raisin cookies ever! You nailed once agin, Sally! The only thing I did differently was not chill my dough because we like thinner, chewier cookies with a crisp edge, and the cookies did not spread into one another. I used 1 tbsp. to measure & dropped them into place (gently shaping if needed) but they rounded out nicely on their own. My oven cooked them to perfection in 12 minutes this way.

    Have a great first weekend of spring!

  6. Let it be know Sally…..You are NOT the only raisin lover out there! Don’t know what I like more………..raisins or all of your WINNING Recipes! Thank you for all of your teaching, tips and time!

  7. I have made these cookies a few times and love them. I must make mine bigger because I baked for 18 minutes and they are saft and chewey. Right now I have a double batch ready to go. Waiting for the butter and eggs to get to room temperature. I put close to 3 cups of raisins to soak for my double batch and I’m

    going to take an idea from another review and I’m going to take some of the extra raisins and mince them and add them to the wet mixture for that extra flavor. I love soaking the raisins and have added a little rum with the soaking water before and they give just a hint of rum flavor. Thanks for the recipe!♥️

  8. I love doing new recipe Sally! I have 4 grandkis .so u are on my honey do list.thanks .can’t wait to do your your oatmeal cookies. Even arthritis in my hand can’t stop me my take me longer.

  9. Hi Sally! Hands down best flavor of any oatmeal raisin cookie I’ve ever made, or ever eaten – no contest! However, mine turned out a little dry, and did not get that moist chew or buttery flavor I had hoped for. Weighed the butter (weighed ALL the ingredients) added the toasted walnuts in addition to the raisins (you should make this a non-negotiable requirement, btw – because it’s delicious!) Still, the end result while tasty was more dry and a bit crumbly vs. moist and chewy with a crisp edge. Help me out, Coach. Where did I go wrong??

    1. So delicious! I wonder if the cookies were over-baked? They shouldn’t be dry or crumbly. Make sure you are using whole oats, not a finer cut oat like instant or quick oats.

  10. I made these yesterday and they were DELICIOUS! I have a recipe that I have used for years but this recipe will be my go-to recipe for Oatmeal Raisin cookies from now on. Thanks for another great recipe!

  11. I halved this recipe, then spread it immediately into an 8×8 pan. Cooked at 350 for 20 to 25 minutes, until browning slightly at edges. Only change in ingredients was I used Gluten Free flour and substituted Maple syrup instead of Molasses. Made great little bars for work, tired of paying an arm and a leg for Gluten Free bars.

  12. Oatmeal raisin cookie wisperer! Will never make from another recipe again…unless it’s from Miss Sally

  13. I would rate this recipe 3.25-3.5 stars. I have been searching for the perfect oatmeal raisin cookie recipe and this one isn’t quite it. The cookies ARE soft, but they don’t look as good as those in the picture. My cookies need to not only taste good, BUT also look good.

  14. Hi Sally, first, when you specify brown sugar, is it light brown or dark brown. Second, I don’t have molasses. Is dark brown sugar and ok sub? Looking forward to making these. I should have read the recipe before the trip to the grocery store.

    1. Hi Sue Dee! You can use light or dark brown sugar in these oatmeal raisin cookies. You can leave out the molasses– no need to replace with anything. If not using molasses, dark brown sugar would be a great choice because it has a slightly more pronounced molasses flavor.

  15. Hi again Sally, these cookies are awesome!! My husband hates raisins and oatmeal cookies but these smelled so good when they came out of the oven he couldn’t help but try one….then 2, then 3!

  16. One last post…when I measured the oatmeal, 3 cups weighs more than 240g (300g). The weight of the flour and 2 sugars is accurate though. Is it me, the oatmeal or the scale?

  17. I really enjoyed this with a few modifications – I added orange zest and some orange extract, substituted some craisins and dates for some of the raisins, and toasted pecans for walnuts. My husband likes the regular variety better (no orange), but I liked the depth of flavors with the orange and craisins added.

  18. Hi Sally, would you modify the amount and method if using steel cut oats instead? I heard they are chewier and healthier. Thanks.

    1. Hi Zai! I usually bake cookies with whole oats. I never get quite the same results with steel cut oats, no matter how I adapt the recipe. For best results, stick with old fashioned whole rolled oats and use steel cut oats for oatmeal and such. 🙂

  19. I needed some good oatmeal cookies and I didn’t even look anywhere else because I know Sally’s recipes are the best. <3

  20. These cookies are so incredibly tasty! I love the addition of the toasted walnuts and molasses. Thank you for the detailed instructions, too! Your recipes never let me down! 🙂

  21. My first time using this recipe and it was excellent. I did stuck to the recipe (with the exception of leaving out the granulated sugar). Both of children and husband really liked them. Very easy to make. The house smells SO good too. Thank you for sharing!

  22. Just made these.. so freaking yummy.. my mom said they were the best cookies I made yet ‘n my brother devoured 3 XD <3 tanxxx alo0t for this recipe

    1. For this recipe I recommend sticking with old-fashioned whole oats. They provide the ultimate hearty, chewy, thick texture we love! Quick oats absorb more moisture and could result in a dry crumbly cookie.

  23. Sally, Sally, Sally:

    I made these cookies and I shared with no one. I couldn’t but, I will be making again, next time I’ll double the batch. These are the best. I used to make the cookies that were on the Oats lid not anymore. I added chocolate chips to 1/2, raisins to the other; next time I’ll 1/2 with cranberries. Thank you for your receipe and I will be making some of the other receipes you have too.

  24. I tried this recipe for the first time and it is a hit with the whole family. I subsituted raisins for cranberries and molasses with maple syrup as that’s what I had. I will definitely be making these again!

  25. The.Best.OatmealCookie.Ever. I love raisins but my family does not so I substitute dried cranberries or cherries! Also, I’ve added shredded coconut when I have it on hand, about 1/2 to 1 cup. My family does not like coconut so please, let’s not tell them! Thanks for this recipe! Great breakfast cookie!

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