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!

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


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!


  • 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


  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.


  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 Nothing fancy or complicated, just pure homemade goodness!


  1. Hi Sally

    Can I substitute clarified butter for regular butter
    In cookie recipes?
    If so should I change the amount?

      1. Hi Sally!
        If you don’t have molasses,can you omit it or can you subsistute something else?

        Tha k you!

  2. Great flavor and very popular with church family and nursing home staff and residents.

  3. I have made these several times to rave reviews. I did make one little change. I used dark dried cherries instead of raisins, ( I forgot to buy raisins). They were great.
    This is the best recipe. Of course I take all of the credit. I always say it’s and old family recipe. I just don’t say whose family.

  4. I made these to the recipe. I tasted the batter before baking and all the flavors were there, but after they baked I didn’t taste any of the molasses or cinnamon. Not sure what I did wrong. Also sometimes when I bake the first batches come out perfectly plump but as I get to the last batch to put in the oven, they all fall flat? What should I do differently to prevent these. It’s like they’ve spread more towards the last batches going in oven.

    1. Hi Jen! Was the dough sitting out at room temperature waiting to be baked? Because it may have gotten too soft and therefore spread out more– keep the unbaked dough in the refrigerator as you wait for the next batch to go in the oven.

  5. Hi Sally! Yours are my go-to recipes when googling ANY baked good. I made these & forgot the baking soda….they still came out great! Wondering what the BS does!? But my real question is….I could taste the uncooked whole oats…have you ever tried using cooked oatmeal? Or even soaked? Would love to hear your opinion!

    1. Hi Cynthia! You’ll find the cookies rise more when you add the baking soda. 🙂 I haven’t tried these cookies with cooked or soaked oats, but would love to hear about it if you ever try it. Sorry I can’t be more help with that!

      1. Thanks for replying, Sally. I think I will try the partially cooked oats & let you know. I LOVE oatmeal cookies, but the raw oats taste is so strong for me!! 🙂

  6. Hi Sally! So I made these oatmeal raisin cookies and the homemade cheese crackers this past weekend and OMG… DELICIOUS!! The oatmeal raisin cookies are the best oatmeal raisin cookies I’ve ever had! I soaked the raisins in warm water and you can tell the difference , they were plump and juicy. The molasses took it to another level! Oh and the cheese crackers were awesome! I love how easy they were to make and only 6 ingredients. Thank you for 2 more incredible recipes!! You’re the best!

  7. I agree with the comment above Sally – you are my GO TO for any baked good! You are my inspiration! Keep up the good work.

  8. Soak the raisins in dark rum instead of water for a deeper flavor. Rum goes great with molasses flavor. Save the raisin flavored rum you drain off to make an interesting cocktail.

    1. Hi Sally! Love your recipes! This is one of our favorite ones! I added an extra tablespoon of molasses and about 3 times the cinnamon! Amazing!

  9. Sally, these are incredible! Thank you so much. Everything that I’ve made from your site turns out well. Thank you for explaining why we need to use certain ingredients in certain ways. I’ve always been one to say “I’ll just microwave the butter” and my baked goods won’t turn out.

  10. My toddler grandson and I made these together today and they came out delicious. Fun recipe that could be made without a mixer so he was able to add the measured ingredients and we both stirred. I loved the size and crispness of the cookie. He just said “hmmmmm”.

    1. What sweet memories you are making in the kitchen! A perfect recipe for kids to get involved with 🙂 Thanks for trying this recipe!

  11. This is my “keeper” recipe for oatmeal raisin cookies! I’ve made them twice and am have had great results both times. They’re so good! Thanks Sally for this recipe plus the extra tips that you included so that cookies would be a success!

  12. Best oatmeal cookie I’ve made so far!! I didn’t have molasses and I still believe all the flavours came through! (maybe I’m missing out but they still tasted great!) Thanks Sally.

  13. Question can you make this Oatmeal Raisins Cookies without Raisins as my husband do not like raisins I would deeply like to know Thank You Edna Williams

  14. Hi Sally,
    I just baked your cookies but I used steel cut oats as I didn’t have any other. They have come out to be really hard to chew. Do you know anything I can do about it?

    1. Hi Anandini- Old-fashioned whole oats are essential for this recipe- they provide the ultimate hearty, chewy, thick texture we love! If you try these again, definitely use old-fashioned whole oats 🙂

  15. Hi, I added chopped dates as well and spread the whole mixture in a shallow 8 x 8 pan like flapjacks and then cut them into bars, they don’t last long. A great recipe, thank you.

    1. Hi Laura! Quick oats are a little powdery and could dry out the cookies as well as prevent them from spreading in the oven.

  16. I only have quick oats right now, should I maybe add some mashed bananas or something to get back some of the chew I will be missing due to the dryer oats being used?

  17. Hi Sally,
    Tried this n it turned out lovely:)). Had reduced the sugar but it was still a tad too sweet for me. Going to try it again n reduce even more. But texture was gorgeous. Thanks:)

  18. I haven’t got time or patience to chill and these biscuits wont hold together if you don’t. I added half a cup of flour to bind which worked fine.

  19. Delicious and my new go-to oatmeal raisin cookie. I only had one stick of butter, so I halved the recipe. I used salted butter, so added no salt. The cookies were everything I had hoped they would be, and I am ashamed to say how many of those half batch cookies I have already eaten. Thank you for the recipe!

  20. Love it! All your recipes turn out great. I’m making this for my next party. Can I use a small cookie scoop? What baking time would you recommend?

    1. Yes, you can make these smaller. I’m unsure of the exact bake time but you can check them after 8-10 minutes depending on how small you bake them!

    1. Hi Sheri, Quick oats are a little powdery and could dry out the cookies as well as prevent them from spreading in the oven.

  21. Was thinking of making these with craisins and possible orange zest. Not sure how it would pair with molasses. Would you rec. Soaking the craisins,?

    1. Hi Jennifer, 1 scant Tablespoon enhances all the wonderful flavors, but it doesn’t make the cookies taste like syrup 🙂 They would be delicious with orange zest and craisins. When I use craisins in other cookies I never find I need to soak them. Let me know if you try these!

  22. I’ve never been a fan of oatmeal raisin cookies. I’ve always been disappointed by them because I mean who would rather have raisins than chocolate?! Plus they were always hard or dry… ick… Last week an elderly gentleman at the church I work for had a birthday. He only has one brother in law for family. So every year on his birthday I try to make him something special. This year I asked him what he wanted… his answer… oatmeal raisin cookies. Seriously of all the options it had to be that one. So I got online and searched for a recipe. This one seemed quite favored so I decided to give it a try. I didn’t even eat one until after my husband had one, then two, then three in a row! Really are they that good? YES! Yes they are that good! I ate one myself and then ate another one the next day voluntarily. My mom, who loves oatmeal raisin and has her own tried and true recipe told me how much she liked them (the recipe made too many for me to just give to that one person so I shared them!). THIS RECIPE has made me a believer. I might even make it just for myself sometime it was that good. Thank you so much Sally for sharing this wonderful recipe.

    1. Hi Deidre, I’m absolutely thrilled that these cookies changed your mind!! Thank you for taking the time to let me know! If you make them for yourself you can do half raisin half chocolate chips for a fun mix 🙂

  23. Hi Sally
    I made this recipe many times and I loved it! I’ve been making it with only have the amount of brown sugar tho, do you think that might have affect the spreading of my cookies?

    1. Brown sugar adds a lot of moisture to the cookies – so if you are only using half the amount it will likely change the amount the cookies spread and their texture.

1 14 15 16 17 18 20

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Recipes You’ll Love



Sally's Baking Challenge

Join the community on the 1st of every month as we tackle a new challenge recipe.

View More

Sally's Cookie Palooza

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

Sally's Pie Week

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally