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
- Soft & Thick 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*
- 2 teaspoons pure vanilla extract
- 1 Tablespoon (15ml) unsulphured or dark molasses (do not use blackstrap; I prefer Grandma’s brand)
- 1 and 2/3 cups (209g) 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.
Reader Comments and Reviews
My top fav! I am adding toasted coconut ribbons and toast the walnuts! Love it! So clear and logical to me!
This cookie recipe is INCREDIBLE!!!!!! Oatmeal raisin was just “ok” until I made them like this! Thank you Thank you Thank you for sharing this!
I’ve had my dough in the fridge since Saturday afternoon, so today makes day 3.5? Is it still ok to bake?
I’ve done that before with no problems. Should still be great!
This has been my “go-to” recipe for years, even when making these as chocolate chip cookies instead. Sadly, I lost the copy with my notes on it and I don’t recall if there’s an adjustment for altitude. (I live in Denver at 5,280) Also, is there a reason that the granulated sugar is higher in this recipe than your chocolate chip recipe? I’m not sure which to use….. thank you!
Hi Nanny! I wish we could help, but have no experience baking at high altitude. Some readers have found this chart helpful: https://www.kingarthurflour.com/learn/high-altitude-baking.html We recommend sticking with the written recipe for the sugar amounts. Enjoy!
I struggled to these cookies. They spread like crazy even after refrigeration. I added probably 3/4 c flour and they still spread. Also way too sweet for me. I won’t be making them again. I have a recipe I like but wanted to give these a try.
I’m baking these as I type this and my kitchen smells so yummy! I substituted maple syrup for molasses and added half a cup of chocolate chips. I can’t wait to try them!
HELP! These are so delicious, but mine keep turning out totally FLAT! I bought new flour, I bought new baking soda. Still totally flat , UGH! I bake a lot, I have no idea what else could be causing this. Any ideas?
Hi Jen! We have a whole post on preventing cookies from spreading that should be helpful.
Made ‘em again. Best batch yet. I soaked the raisins in rum for about four hours. This recipe is so easy and successful every time.
Sally you’re incredible!!!
Absolutely wonderful! The store in my little town didn’t have molasses, so I used raw honey. Also used craisins because we like them better. We’ve been buying a dozen of the same type of cookie from the store at $4.99…..hubby says these are much better, and they sure are cheaper! Made a batch yesterday, gave a dozen to neighbors and will need to make another batch today!
Love the texture and flavor, but they’re more.loke healthy oat bars than cookies. They need to be a little sweeter for my crew. I followed the recipe too, so don’t k ow what I did wrong!
Sally if I’d like a crispy version of this yummy oatmeal raisin cookie, what should I do? Do I simply leave it in the oven for a longer time? Thanks in advance!
Hi Cheyenne, Yes! Baking the cookies for a couple extra minutes will make them a little crispier.
I don’t have unsalted butter. Can I make these with salted butter and leave out the additional salt called for in the recipe?
Hi Heather, Yes, if salted butter is all you have you can use it and cut the salt back to 1/4 tsp. Enjoy!
Hi Sally,
I have been making these cookies and have gotten so many compliments from friends and family. Lately, they have been spreading too much and coming out flat where in the past, they were thicker. I have been mindful to refrigerate the dough for at least 45 minutes. Can you tell me what I may be doing wrong? Thank you!
Hi Daryl, we’re so glad you love these cookies! Overspreading cookies are often a result of butter that’s a bit too soft. How long did your butter sit at room temperature? Here’s a helpful post on what room temperature butter really means. We also have some tips on how to prevent overspreading cookies which should be helpful for troubleshooting. Hope this helps!
I’ve learned through the years that it’s often the result of too much cooking spray or grease on the baking sheet. I try to only use a very small amount.
These were divine. The texture was perfect. I baked 2 sheets at a time for 12 minutes on silicone baking sheets (not liners, actual silicone stretched over a metal frame). They are moist and chewy and so flavorful. I used more than a cup of raisins and did plump them up in water, which was great. Unfortunately my molasses was bad (!! the top flew off when I opened it) and I was afraid that would reduce the flavor, but they were so good anyway. My coworkers and houseguests have eaten all of them, and it made 4 dozen exactly!
We’re so glad you enjoyed this recipe, Abby!
Hi, Sally –
I love your recipes. I’m wondering if you have tried to make these cookies gluten free and if so if there is a GF flour you’ve worked with successfully. I have made this recipe many, many times – always a hit and my son’s favorite cookie. But I have 2 kids in my dorm this year who can’t have gluten. Love to be able to share these delicious cookies with them. Let me know.
Hi Pam, We do not have much experience using gluten free flour. Although some readers report using an all purpose 1:1 gluten free flour in many of our recipes with success, you should expect slightly different results. Here are all of our naturally gluten free recipes.
Molasses and cinnamon were both a great touch to these cookies. I didn’t have any raisins but had a bar of 85% dark chocolate. Chopped it up into chocolate chunks at the ends and folded through. They were excellent.
I love this recipe I don’t use the molasses and instead of whole oats I use Quaker Oat, Honey, and Almond granola cereal and pulse it in the food processor.. the honey and Almonds add a extra umph to the cookies . My family loves them.
Hi Sally,
I love this recipe but why are the cookies too soft and crumbly? It also looks underbaked. Do I need to add the baking time? thanks!
Hi Laine, if the cookies look under baked and are easily falling apart, it sounds like they just need an extra minute or two in the oven. Allow them to 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. They are soft cookies, but this should help firm them up a bit!
Today I made these cookies sub’d maple syrup for molasses and canna- butter. They turned out awesome. The texture was great slightly crisp outside and soft chewy and ready for milk!! I love the adaptability of this recipe. I think it’s my new go to for oatmeal raisin cookies!! Thanks
So I finally tried it. Thought it was gonna come out great, so I 1.5x the recipe. I judge cookies on two criteria. Taste and texture. I do not like crunchy cookies. Soft and chewy are my thing and this recipe gave me just that, along with a great taste. I substituted the eggs with apple sauce, though. I’m glad I tried this.
My boyfriend loves oatmeal raisins cookies while I am not really into it. I tried my hands on the cookies today, half a batch, just for him. Little did I know, I love it! The taste is just right. Thank you so much for the recipe.
Would I be able to sub chocolate chips without any other changes? I wanted to do half raisins and the other half of the dough with chocolate chips. I know you have a different recipe for those specifically. Thank you! All your recipes are hits in my house!
Hi Liz! Yes, definitely. The only difference is this recipe has a little more cinnamon than the chewy oatmeal chocolate chip cookies recipe, but as long as you enjoy cinnamon and chocolate together (we do!) that should work perfectly!
My cookie sheets are large and won’t fit side-by-side on the middle rack. Will the cookies bake properly if one tray is on a higher rack and one on a lower one, or should I bake in two batches?
You should always stagger your baking pans–one on the top, one on the bottom. This way cookies will cook ore evenly.
I added crushed pecans as that’s what I had. Turned out great and oh so delicious!
I do t have molasses. What can I use as a substitute?
You can leave it out if needed!
I use Honey, or maple syrup .
I don’t like raisins, so I substituted dried cranberries. They were absolutely FANTASTIC!! I completely understand why these have such a high rating. They get 5 stars from me, despite the fact I’m probably going to gain a bunch of weight now. LOL
I make these scrumptious chewy oatmeal cookies at least once a week…they always turn out amazing. I alternate walnuts or pecans and sometimes a little of both and they are perfect! These are now a family favorite!!! Thank you, thank you, thank you!!
Can I make cookies using one tablespoon instead of 2 for more cookies?
Definitely! Bake time will be shorter so keep an eye on them in the oven.
I couldn’t find a promising vegan oatmeal raisin cookie recipe, so I decided I would try to veganize this. I used flax eggs in place of real eggs and I used Earth Balance vegan butter, and they came out wonderfully! My non-vegan family could not tell the difference. I did find that using only the brown sugar and omitting the white sugar made the cookies sweet enough, and for me I may even reduce the amount of brown sugar, but I’m a weird one with not much of a sweet tooth. I’m not sure if it’s due to my ingredient substitutions or some part of my process, but my cookies didn’t self flatten that much. Not at all an issue for me, but those that are more concerned about aesthetics may want to squish theirs a little before baking.
Didn’t have cinnamon so I used allspice instead, turned out great! Love the savoriness of the molasses. Next time I’m going to try reducing the qty of oats.
I made this recipe recently and my family loved it.
I doubled the recipe and even after a week the cookies are still moist and wonderful.
I came back to review this recipe because this time I’m writing it down. I hate to say this but I’m keeping it as my own. Don’t tell my friends.
No lie…these are the best cookies I’ve ever made. Thank you for this wonderful recipe that tastes like heaven. This is my forever “go to” oatmeal raisin cookies recipe now! Better than ANY store bought cookie. Again THANK YOU sooo much.