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,
    I made this recipe yesterday and they turned out delicious. However, they do not look anything like yours. I used the wrong baking temp. and did it at 375 for 12 mins, and they looked really really dry but were still pretty soft and chewy. I baked the rest today and let it sit at room temperature for at least 20 mins and did it at 350 for 12 mins, but it still looks just as dry as yesterday and was super crispy and I wanted it soft and chewy. (I did cut down the recipe in half ). Thanks.

    1. Baking is all chemistry. You can’t just halve everything and have it turn out like original recipe. While you may halve an ingredient (like flour) you may have to 3/4 something else like a dough binder. Best to follow original recipe and freeze extra if too much for your household.

    1. I wish I could help, but I have no experience baking at high altitude. I know some readers have found this chart helpful:

    2. I just moved to the mountains of Colorado and have found that ADDING 25 degrees F. helps. I baked the above recipe at 375 F for 14 minutes for moist, cakie (not dry) results.

      Good luck!!

  2. Just a perfect cookie…. I’m with you on favorite cookies but my receipt just wasn’t quite right…Found this loved it. Now for my secret, there are some little ones who say they don’t like raisins…I use chocolate covered raisins ! They eat them happily seeming none the wiser and I really don’t mind the chocolate!

  3. I’m an IT technical writer for a living. And while I think this is a great recipe, the “web document” is extremely disjointed to the point where I think people will screw it up and forget ingredients as well as steps. It’s three different sections. It requires scrolling up and down, etc. I popped open my mother’s 1950’s Betty Crocker 3 ring binder and the recipe is the same omit the molasses. It was much easier to follow and it doesn’t require fancy baking mats that we don’t all have the means for. It was not even one column. This format for this recipe drove me bananas. I don’t need a back story, I don’t need fancy pictures of cupcakes….. I just need the recipe.

    In saying that, I appreciate you spending a lot of time putting this online. I’m making these for my three daughters. And the time I took away from them going through this three stage recipe was not ideal. I know what brown sugar does. I know what baking soda does. It leavens things.

    Read an old Fanny Farmer cookbook. Simple.


    1. Hi Deacon, I appreciate your feedback! At the top of each page there is a “jump to recipe” button that allows you to skip all of the text and just go right to the recipe if you prefer. Happy baking!

      1. I absolutely love this recipe, but more importantly, I love your website! Being in the kitchen is such a joy to me, especially with my Grands. They are learning to read, cook with me, and learn about the science of baking (like what brown sugar and baking soda are for). Thanks and keep up the good work!

    2. Deacon Shupp, Remember, there are other people out there who might not be at the same level of baking as you seem to be. I, for one, appreciated the explanation of “what brown sugar” does. Although you and I both don’t like the “backstory”, Sally has made it so that we can simply jump to the section that has the ingredients, and instructions all in one place. Also, I have a 2 year old son, and all I had to do is print the recipe from the section I just mentioned, and go on my baking merry way. You seem to have exaggerated a little, because its really not that serious.

      Thank you Sally for making your recipes and the functionality of your site accessible for ALL levels of bakers.

  4. I made this cookies last night they turn out perfect exactly like your picture I did follow the recipe step by step like I said PERFECT .!!! My husband love them . Thanks for sharing

  5. Hi Sally,
    These cookies look delicious. I do not have any molasses on hand, as I have never really had to use it for anything before. I went to the store to buy some and there are several different types. Is there a particular one I should use?
    Thanks : )

  6. I haven’t in the past been an oatmeal cookie fan but hubby is. I made these tonight using home made raisins… And half batch with chopped apple. The cookies spread even after an hour in fridge. But my soda is old. Anyway… I ate 3 tonight and am ready for more tomorrow!

  7. Hi Sally! Will this cookie flatten on itself while baking (while its still cold from ref)? I have a very small oven and can only bake around 8 cookies a time so do i have to keep the dough in the refrigerator while waiting for its turn to be baked? Can I also add nuts and choco chips? Will i have to adjust anything if i add those? And lastly, will they stay soft and chewy even if i refrigerate them after baking? Thanks!

    1. Hi Zeytin, these cookies flatten out nicely. If chilling for longer, as mentioned in the recipe, allow dough to sit at room temperature for at least 30 minutes before rolling and baking. You can keep the dough in the refrigerator while the other cookies bake. You can add nuts and chocolate chips as well. I recommend keeping the total amount of add-ins to around 1.5 – 2 cups.

  8. I may not be a professional writer, but I was able to follow your recipe, and bake an absolutely delicious batch of your Oatmeal Cookies.

  9. This is now my go-to oatmeal raisin recipe! I will recommend soaking the raisins in some vanilla extract or even some rum (if you’re feeling adventurous 😉 ) to plump them up for your cookies. It makes them perfectly plump, and it adds a little extra flavor! 🙂 I also sometimes leave out the raisins all together, and add in some homemade pumpkin spice and the optional walnuts for a pumpkin spice walnut cookie! Thanks for sharing! ♥

  10. DELICIOUS!! I followed the recipe with exception of deleting the white sugar completely. They turned out fantastic and no one noticed the loss of the white sugar. Pleasantly sweet with a nice soft center. Yummy!

  11. Oatmeal raisin cookies are my husband’s favorite cookie and I was looking for a new cookie recipe that kept soft (my favorite) and your recipe was the absolute best of both worlds — adding the molasses was just the right touch…thank you for such a great recipe it is our new favorite.

  12. I have been craving oatmeal raisin cookies and these cookies haven’t disappointed! They are awesome! I can’t stop eating them so they are going to my co-workers tomorrow before I eat them all : )

  13. I have your book And made these cookies. The cookie is delicious. I have eaten 3 while still warm. Before I eat more do you have the nutritional information for them.

  14. Followed the recipe exactly, they did not look at all as pictured . They did not spread at all and turned out little ball shaped. I followed the recipe precisely.
    Why did they stay in a ball?

  15. Just made these they came out exactly as pictured and described. Soft with a bit of a crunch to the edges, and OMG the flavor!! Perfect cookie, just what I was looking for. My only change next time will be to add more raisins (I didn’t use walnuts.) Thank you!

    1. Hi Lynn, I honestly don’t have a preferred brand of butter! The only butter any readers have ever had a problem with is Irish butter (like the Kerry Gold brand) since it contains a higher percent of fat (delicious to eat though!).

      1. Thanks for getting back to me.
        Should it be salted or unsalted or it just doesn’t matter?

        Thanks again

  16. Baked a batch yesterday to the letter of your recipe. The cookies are gone!

    Created a new batch today with the following add in; grated apple, carrot and cream cheese icing.

    Everyone is still out and about, stashing these away.for myself!

    Now someone tell me how to hide this I just baked smell…

  17. I’ve tried an embarrassing amount of oatmeal raisin cookies but the spices in this warm cookie are the BEST… this is my favorite variation out there on the internet! Thanks for sharing!

  18. Just made these exactly as written and they are fantastic. They also look just like the pics. Look good and taste great. Also I am a huge believer in using baking liners. If you want to keep your cookies from ever burning again and like a perfectly browned bottom, it is the only way to go. They are available everywhere now and for much cheaper than the original Silpat. You will never regret buying them because they will make all the difference. I also swear by a timer for cookie baking rather than my not so good memory .

    1. Hello
      I know it’s pretty strong, but do you think black strap molasses is ok to use (maybe half table spoon or something…)???

  19. Awesome!! Love reading the comments. Many great ideas. Appreciate all your tips and explanations.
    Many years of baking and cooking, I still love learning things I didn’t know before….and can readily apply to other recipes. Thank you, Sally. You help make us all better bakers!! Your recipes are AWESOME!!

  20. Hello there,
    these cookies are so delicious, whenever I make them, I have to bake at night, so my kids won’t steal the cookie dough
    Thank you for this recipe.
    Sometimes I use apples, raspberries and blueberries and they turn out great.

    1. Hi Linda, no, I recommend whole oats. Quick oats are more powdery and could dry out the dough. You may not have as much spread, either.

  21. Every time I make these, everyone says they are the best oatmeal raisin cookies they’ve ever had…and I agree! Starting a batch now….

  22. Great cookies, moist and chewy! I left out the white sugar and substituted the raisins with chopped dates and used chopped pecans instead of walnuts. My gang loved them! At mile high altitude my cook time at 350 was increased to ~18 minutes. This is my new go-to oatmeal cookie recipe. Thank you very much!

  23. Just baked a batch of these. They turned out wonderful even with my mess up. I accidentally added dark corn syrup thinking it was my molasses. I still added the molasses when I realised my mistake. They still turned out great. I also soaked my raisins in spiced rum. I baked them for 10 minutes on parchment paper and let them cool completely on the pan.

  24. Thank you for sharing the recipe! They turned out wonderful and I liked the adding the molasses. Your explanations and tips are fun to read before I bake the cookies when everyone else is watching TV. And such a convience being able to jump right to the recipe!

  25. Just a question – if I understand correctly, you say that if they come out of the refrigerator and are chilled, they won’t spread like they should. But you also say you can freeze the dough and just bake a minute or so extra. So should I let them come to room temperature or if the dough is chilled will it make a difference?

    1. Hi Cindy – You want to chill this dough for between 30-60 minutes. Much longer than that and the oats will begin to absorb too much of the liquid that we want to help them spread! When you freeze the dough balls it stops the oats from absorbing liquid so your dough remains the proper consistency and you can bake right from frozen. I see how that is confusing so I hope that helps!

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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