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!
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 the chewy texture, soft centers, plump raisins, and cinnamon flavor. Please tell me I’m not the only raisin lover!!
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!
Ingredients in Oatmeal Raisin Cookies
Oatmeal raisin cookies are made with very basic ingredients.
- Butter: Butter is the base of any delicious cookie recipe. Make sure you are using room temperature butter.
- 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.
- Eggs: Eggs help bind everything together. You need 2 eggs in this recipe.
- Pure Vanilla Extract + Salt: Both provide flavor.
- Cinnamon: Raisins, oats, and cinnamon are winning flavor combination.
- Baking Soda: Baking soda helps the cookies rise.
- Molasses: Molasses is my secret ingredient! 1 scant Tablespoon enhances all the wonderful flavors of these buttery, cinnamon-sweet oatmeal raisin cookies.
- Flour: Flour is the structure of the cookies.
- Oats: There are a ton of oats in this recipe! Oats provide a fabulously chewy texture. I use and recommend old fashioned whole oats here—just like I do for flourless peanut butter oatmeal cookies.
- 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!
How to Make Oatmeal Raisin Cookies
There’s only a few steps between now and a batch of warm oatmeal cookies. 🙂
- 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.
- Add eggs, vanilla, + molasses: Add eggs, then mix on high for about 1 minute until incorporated. Add vanilla and molasses, mix until combined.
- Dry ingredients: Mix flour, baking soda, cinnamon, and salt together in a separate bowl. Pour this into the wet ingredients. Combine together on low.
- Add the extras: Beat in the oats and raisins on low speed. Dough will be thick and sticky.
- Chill: Refrigerate the cookie dough for 30-60 minutes.
- Roll: Roll cookie dough into balls and place on a lined baking sheet. I love using these baking mats.
- 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!
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!
- Iced Oatmeal Cookies
- Peanut Butter Cookies
- Oatmeal Scotchies
- Chocolate Chip Cookies
- Monster Cookies
- Maple Brown Sugar Cookies
- Oatmeal Chocolate Chip Cookies
Soft and Chewy Oatmeal Raisin Cookies
- 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 (16 Tbsp; 226g) 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 (15ml) unsulphured or dark molasses (do not use blackstrap; I prefer Grandma’s brand)
- 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 3 cups (255g) old-fashioned whole rolled oats*
- 1 cup (140g) raisins (see Note below)
- optional: 1/2 cup (64g) chopped toasted walnuts
Instructions
- 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.
- 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.
- Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- 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
- 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.
- Special Tools (affiliate links): Electric Mixer (Handheld or Stand) | Baking Sheets | Silicone Baking Mats or Parchment Paper | Cookie Scoop | Cooling Rack
- Oats: For these oatmeal raisin cookies, I use old-fashioned whole oats. They provide the ultimate hearty, chewy, thick texture we love!
- Eggs: Room temperature eggs preferred. Good rule of thumb: always use room temperature eggs when using room temperature butter.
- 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.
- Adapted from Loaded Oatmeal Cookies & Oatmeal Creme Pies. Recipe originally published on Sally’s Baking Addiction in 2014.
My husband loves these cookies, and so do I. I’ve taken to hiding a few for later, but I’m running out of hiding places. Be sure to plump up the raisins, it make a huge difference. Thanks for this supper recipe
Fabulous sweet and soft cookies. Mine however did not turn out as pretty as yours. I made them for my father who is currently in the hospital. I’ll need to sneak a few in on my next visit.
Nutrition facts is the only thing this recipe is missing. The cookies turned out phenomenal!
Hi Angela, we’re glad you loved these cookies! We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://recipes.sparkpeople.com/recipe-calculator.asp
I made these last night, with vegan butter and with walnuts, absolutely scrumptious!! I entered the ingredients into MyFitnessPal with a yield of 30. About 156 calories, 8.1F, 12.4C, 1.9P. I won’t eat the whole sheet, but will plan for about 4!
Another mouth-watering cookie recipe and victory for me. They turned out beautifully. Can’t wait to bring these in to work tomorrow. Thank you Sally♡
I’m not one for oatmeal raisin cookies… but my daughter gave up chocolate for lent. I decided to give these a try since I really like this blog for some of her other recipes. They turned out delicious!! My husband wouldn’t stop eating them! I followed the recipe to the T except I used salted butter and omitted the salt in the recipe.
I will definitely be making these again! Thanks for sharing this recipe!
Well, I did the same as you and they came out great! I can’t wait to have them with a glass of milk! They are so good!
I have never gone wrong with your recipes
Very tasty, it was hard not to eat all the batter. I halved the recipes and it made a good amount of cookies. Would make again.
Sally – you are my go to gal for baked anything – dough is chillin and if they turn out like the many other cookies I’ve tried from your collection – we are hooked
The cookies were very very Delicious. Thank you for the input on all ingredients and how to bake properly.
I am completely baffled by the negative comments. I made these following the recipe exactly and they were the most delicious oatmeal raisin cookies I have ever eaten. I normally don’t like oatmeal raisin, mind you. Gave them to friends who raved about them. Most excellent!
Best recipe yet
Love this recipe! I have replaced my old standby with this one!
Variations I have tried:
1 cup of toasted walnuts instead of 1/2 cup.
Used 1/2 cup of raisins and 1/2 cup of dried cranberries
Added chocolate chips white or semi-sweet
All were delicious!
I agree I used dried blueberries and pecans they were amAzing!!
Yummm! I used Craisins too and they are awesome!
OMG!! I made these cookies today using monk fruit sweetener and coconut sugar they came out awesome. I am glad I did listen to the bad reviews
Followed recipe as written…mostly. Accidentally left out the molasses. Ooops. On the plus side the cookies turned out great. Next day they’re still soft. Will make again with raisins in lieu of chocolate chips.
is there a place to see…nutritional stats for these AMAZING Morsels of GOODNESS … Someone stop me…lol
Hi Deborah, we’re so glad you enjoyed these cookies! We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://recipes.sparkpeople.com/recipe-calculator.asp Thanks again for giving this recipe a try!
Great cookies, did not add walnuts due to allergies. Only problem I had ,was that as soon as they came out of the oven they disappeared, so it was hard to have enough for the work function I was making them for! They did not spread out so slightly flattened with my hand before baking. Thank you!!
I have made these cookies 3-4 times now and they have turned out perfect each time. Just delicious! I followed the recipe as written each time. The molasses puts the flavor over the top and the walnuts add that perfect crunch. I always freeze some for when that craving hits. I have decided that these will be my go to oatmeal cookie recipe from now on – absolutely no changes needed. Thank you so much for this recipe!!
Honestly have always followed every direction to the T and never went wrong with these. This is by far my favorite Oatmeal Raisin recipe online I do however add chocolate chips instead of nuts but it’s perfect everytime. I’ve also tried adding everything including nuts and chocolate chips and it was perfect every time. I’ve always used a electric stove, gas stoves may cook it differently unsure but the this could explain the negative comments as well as everyones taste buds are different. But for my family neighbors etc its a WIN WIN. Thanks a bunch for sharing this with us.
Followed the recipe. I.did use craisins & second batch raisens.
Perfect soft in middle. Aroma was divine. Write before taking out of oven. I slightly flattened. Just a bit. Just my choice.
Followed the recipe. I.did use craisins & second batch raisens.
Yummy! Perfect soft in middle. Aroma was divine. Write before taking out of oven. I slightly flattened. Just a bit. Just my choice.
The best oatmeal raisin cookies I’ve ever made. Did alter the recipe. Only 1 stick of butter, mixed whole wheat with white flour (50-50), reduced both sugars by an 1/8 of a cup. Soaked the raisins for an hour. Made a cookie log, refrigerated for 40 minutes. Cut w a knife, less handling.
These are amazing oatmeal raisin cookies. These are getting copied into my favourite cookie book.I knew they would be a great cookie when I saw in the instructions to soak your raisins. I’m in my fifties I was taught by my mom and grandmas you must always soak the raisins.
Absolutely delicious! Our daughter is coming up from the city and hinted she wanted those Valentine sugar cookies but I already made the chocolate ones (highly recommended!). Another winner. Sally has become my go-to. These oatmeal cookies the best this 70 year old baker has ever made.
These are the BEST oatmeal raisin cookies I’ve ever eaten! My husband loved them too and they have to be pretty exceptional for him to comment. I added a cup of rough chopped pecans, otherwise, followed the recipe exactly.
Followed the recipe exactly, baked for 12 minutes, and they came out perfect. Crisp edges and soft middle. Didn’t soak raisins but will next time. Also will try some of the variations suggested.
Definitely a keeper!
I love these cookies, I will definitely make them again. I used half raisins and half dried cranberries. Also I added 1/3 cup unsweetened coconut and 1/3 cup pumpkin seeds. Thank you for the recipe.
I do not know what recipe those giving low marks followed because I followed this, followed the tips, I added walnuts and some cranberries- I soaked the cranberries & raisins for 10 mins & this recipe produced the best oatmeal raisin cookies ever! I came here because I lost my family recipe and this resembles it. Oh I also added 1/4 teaspoon of nutmeg. Delicious
I’m mid bake but followed the recipe, chilling is the crucial step for a tender cookie. I used quick oats because that what I had and added a cup of dark chocolate chunks. They smell divine. Can’t hardly wait to try them.I did taste the raw batter before chilling in case I needed to adjust seasonings.
We have had company for two weeks and I made a batch before they arrived ,ate them all . Made a second batch and ate them all. I’m making another batch tonight . We love them ! I don’t understand negative comments. With cinnamon, molasses, brown sugar they were plenty flavorable. Well off to the kitchen I go !
Best cookie ever! Amazing taste and texture. If this cookie isn’t working for you, you’re doing it wrong. Don’t skip the molasses, soak the raisens and give it plenty of time in the fridge. Follow directions people! Everyone that tries these, loves them and wants the recipe.
I use cut up prunes instead of raisins… make them once a week for my father-in-law who has Parkinson’s… he loves them!
I bake something about once a year–a baker I am not. I cannot thank you enough for the very explicit directions (“medium speed…about two minutes”) and tips. This an A++ recipe, better by far than any homemade (by others) oatmeal raisin cookies we’ve ever eaten! Thanks for making me look like a genius baker!
Followed the recipe. I.did use craisins & second batch raisens.
Yummy! Perfect soft in middle. Aroma was divine. Write before taking out of oven. I slightly flattened. Just a bit. Just my choice.
Made a batch during the snowy weather outside and perfect day for baking cookies. Followed the recipe and baking time and the cookies turned out great. Gave a bunch to my friends and they also agree that it was very good. Not sure why these people say there is no taste and dry. Usually, it is the user error and they complain about the recipe.