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. You’re right, these are very soft and chewy oatmeal cookies! I made a double batch all in the same mixing bowl and I can’t believe how quickly all of those cookies disappeared in this household. My son claims he doesn’t like raisins either! Thanks Sally, great recipe as always.

  2. The best oatmeal cookies I have ever made. They remind me of what my mom used to make for us. Thank you so much! Even my husband said that these are the best cookies I’ve ever made and he is the Cookie Monster!

  3. I’ve made these twice now and they came out great both times. It is my husband’s favorite cookie. I used whole wheat flour because it was the only one I had in the house and it worked well. The second time the dough stayed in the fridge a little longer and I rolled it into big balls before baking and it really helped to have an evenly thick and chewy cookie. Looks like I’ll be making them again soon! Thanks for a winning recipe.

  4. I made these with Country Crock Plant Butter and they spread out way too thin, despite following instructions here. Although they still tasted great, I would not try it with that substitution again.

  5. These cookies were a hit! Very good taste and texture, thanks for the recipe! What do you recommend for storing cookies? I have a nice jar with an air tight lid, but the cookies got too soft. The next batch I put in my cookie monster cookie jar and they got too soft also. Is there a way to keep that little crispy edge?

    1. Hi Judy, I’m so happy you enjoy these cookies! To keep your cookies crisp be sure that they are 100% cool before storing them. Then store them in an airtight container that’s not completely sealed. This will allow some air to sneak in and keep your cookies away from humidity and moisture.

  6. Delicious cookies! I substituted the molasses with Maple syrup and they went great! I cut all ingredients by half and it worked perfectly! The only thing is that once baked the oats could not be noticed in the outside part of the cookies. Any idea why this might have happened? Otherwise, they were delicious!

  7. I bake a lot and I found these cookies to be anything but soft and chewy. I followed the instructions to the letter and was disappointment. I baked them for the minimum time required, so I don’t believe they were overdone. They also never flattened out at all.

    1. Hi Melody, What type of oats did you use? I use old-fashioned whole oats, if you use quick oats they will absorb more liquid leaving your cookies harder and drier.

      1. They were quick oats. I had no idea they would absorb the liquid so fast. Thanks for the response and the lesson. It is sincerely appreciated. I will try them again with old fashioned oats(not quick).

  8. The most remarkable thing about these cookies is how long they stay fresh. I made these for my husband for Valentine’s Day (oatmeal raisin cookies are his favorite), which was four days ago, and they are STILL soft and chewy. They tasted as good this afternoon as they did the day I baked them!

  9. This is the third time I have baked these cookies and unlike the first 2 times when I made them to the letter of your recipe, I made a few changes that I wanted to share with you. So a friend of mine has a blood orange tree and gave me a few of her beauties because she knows how much I love them. Well, with this last one, I decided to soak the raisins in blood orange juice and added the grated zest in with the flour. I ran out of regular molasses, so I used pomegranate molasses instead. And because my husband is allergic to cinnamon, I just omitted it. (Have you any idea how difficult it is for me to not have cinnamon when I love it so? The holidays are not the same without it!) Well let me tell you, these oatmeal cookies were IT! Soft, chewy, moist nuggets of deliciousness! I am so glad I sacrificed my last blood orange to the culinary cause that is the best addition to an oatmeal raisin cookie ever! So good that I didn’t miss the cinnamon at all! I just wanted to share this with you and thank you for an outstanding oatmeal raisin cookie recipe!

  10. V good….. but why soak your raisins in water overnight when you could soak them in BOURBON instead? I bet spiced rum would also be delish!

  11. Hello,
    I would like to bake these for a school fundraiser. They have to meet nutrition guidelines. Do you have the nutrition facts for this recipe?

    1. Hi Sandra, I’m unsure of the nutritional info of this recipe, but there are many great online calculators like this one:

  12. I used a mashed ripe banana as a substitute for the ¼ cup white sugar and reduced the butter to ⅔ cup and used only 1 egg. I love spices so I had a heavy hand with the cinnamon. Excellent results!

  13. I made these, but substituted Gluten Free flour in and kept everything else the same, I submitted them into a baking contest and won! Thanks Sally! I only baked them for about 11 minutes and they came out perfect, people didnt even know they were gluten free

  14. This the best oatmeal raisin I ever made!! Thank you sooo much for sharing this!

    I added 1 tsp of nutmeg, and 1/4 cup flour. Cos of the high altitude it goes flat if I don’t add extra flour!

  15. Love these. The molasses is the “thing” that was missing from other recipes I’ve tried.

  16. Hi, Sally! I just baked this recipe and this is by far the best oatmeal cookies I’ve had! Thank you!

  17. Hi Sally, my husband like them in jumbo sized. Would you have any recommendation on how to modify the size of these cookies, including suggestions for changes bake time? Thank you!

    1. Hi Marcie, I link to the cookie scoop I use in step 4 of the recipe above. I usually use the medium size scoop but you can certainly use the large (which is about 3 TBS of dough per cookie). The bake time will be slightly longer, bake until the edges look lightly browned.

  18. I added craisins along with the raisins…great recipe. Thanks so much for detailed instructions.

  19. My picky husband gave this two thumbs up. I added 2 Tblsp of milk to keep it moist since I only had quick oats in the cupboard

  20. I made these cookies yesterday while raining outside. Also I froze them first then baked them. Not sure if that affected the cookies. The cookies were flat and not crispy but still very delicious.

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