Soft & Chewy Oatmeal Raisin Cookies

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Or try my oatmeal chocolate chip cookies!

Soft-Baked Oatmeal Raisin Cookies by Nothing fancy or complicated, just pure homemade goodness! Recipe on

There are two types of people in this world. Raisin haters and raisin likers. I don’t know if anyone actually *loves* raisins except for me? I’m 80 years old.

I’m going to be real honest here. Besides apple pie, oatmeal raisin cookies may just be my favorite dessert. Their chewy texture, plump raisins, soft centers, buttery and cinnamon flavors all make my heart sing. They’re my ultimate weakness any day of the year. Sorry, raisin haters. I’m not hiding my love anymore!!


I have oodles of oatmeal cookie recipes on my website. Have you tried these loaded oatmeal cookies yet? Or my oatmeal creme pies? Or these lip-smackin’ milky way beauties? Chances are you have and you love all three. I combined the recipes to make the best version of an old-fashioned favorite.

Soft-Baked Oatmeal Raisin Cookies by Nothing fancy or complicated, just pure homemade goodness! Recipe on

Moist and tender centers, slight crisp on the edges, sweetened with brown sugar (of course), studded with raisins for sweetness, and spiced with cinnamon for depth of flavor. Today’s oatmeal raisin cookies undoubtedly the best I’ve ever had.

And yes, I absolutely overindulged in them this week. And then had boring salad for dinner. It all balances out, I swear.

Oatmeal raisin cookie dough recipe on

Let’s chat about the cookie dough real quick.

Which is all sorts of ridiculously good, by the way. The dough starts with creamed butter, brown sugar, and granulated (white) sugar. A good thing to note is that the sugar we use here is not only for sweetening the oatmeal raisin cookies. Rather, it provides structure and tenderness. I like to use more brown sugar than white sugar because (1) I love brown sugar’s taste and (2) brown sugar contains more moisture than white – and thus produces a moister cookie.

Don’t leave out my little addition of molasses. The 1 scant Tablespoon enhances all the wonderful flavors of these buttery, cinnamon-sweet oatmeal raisin cookies.

There are a ton of oats in this recipe. 3 whole cups. I prefer oatmeal cookies to taste very oat-y. (Technical terms here.) Oats provide that fabulously chewy texture you know and love. And they hold onto so much moisture as the cookies bake. One of the most confusing ingredients in the world are oats. There is always the question of which type of oats to use in recipes. Quick? Instant? Whole? For these oatmeal raisin cookies, I use old-fashioned whole oats in this recipe. They give more texture: hearty, chewy, thick, goooood.

Soft-Baked Oatmeal Raisin Cookies by Nothing fancy or complicated, just pure homemade goodness! Recipe on

This oatmeal raisin cookie dough is sticky. Don’t be alarmed! It’s supposed to be that way. The dough will need to chill for about 30 minutes before you roll and bake. Not much longer or else your cookies won’t spread. The cookies will be incredibly soft when you take them out of the oven – perhaps even look underbaked. That’s what you want.

I like chopped nuts in my oatmeal raisin cookies. 10 year old Sally would hate this cookie recipe. But I’ve warmed up to these little chunks in my baked cookies. They give so much toasty flavor and enhance the texture. I even (gasp!) like walnuts in my brownies.

Don’t worry, the nuts are totally optional.

Soft-Baked Oatmeal Raisin Cookies by Nothing fancy or complicated, just pure homemade goodness! Recipe on

By the way, the verdict from my friends? “Your best cookies yet.” That says a lot about an innocent little oatmeal raisin cookie. Watch how they’re made!

Soft & Chewy 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 eggs1
  • 1 Tablespoon 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) raisins2
  • 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, toss 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. (Always recommended for cookies.) Set aside.
  4. Roll balls of dough (about 2 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. Bake for 11-13 minutes until very lightly browned on the sides. The centers will look very soft and undone. 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.
  5. Make ahead tip: 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.

Recipe Notes:

  1. Room temperature eggs preferred. Good rule of thumb: always use room temperature eggs when using room temperature butter.
  2. 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. OR even try them with Raisinets!

Adapted from loaded oatmeal cookies,  oatmeal creme pies, and brown butter milky way cookies.

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More oatmeal cookies:

Loaded Oatmeal Cookies

Soft & chewy Loaded Oatmeal Cookies. Sweetened with brown sugar and loaded with butterscotch, M&Ms, and chocolate chunks!

Homemade Oatmeal Creme Pies

Little Debbie Oatmeal Cream Pies by

Thick Oatmeal Raisinet Cookies (yep, raisinets!)

Oatmeal Raisinet Cookies

Apple Cinnamon Oatmeal Cookies

Apple Cinnamon Oatmeal Cookies on

Magic 5 Cookies (butterscotch and coconut!)

Magic 5 Cookies on

Dark Chocolate Chunk Oatmeal Cookies

Soft and Chewy Dark Chocolate Chunk Oatmeal Cookies

Peanut Butter Cup Surprise Monster Cookies

Peanut butter cup monster cookies on

Soft-Baked Oatmeal Raisin Cookies by Nothing fancy or complicated, just pure homemade goodness!


  1. I’m the same way Sally. My mom always told me that I had the pallet of an old lady. Oatmeal and raisins for breakfast, but how much better to get that in a delicious oatmeal cookie! My hubby told me to stop baking for a while, but I don’t think I’ll be able to resist this oat-y goodness!

  2. I’ve been making your 4-ingredient PB fudge nonstop since Saturday (it’s a little out of control), but it looks like I’m going to have to switch over to these cookies! Oatmeal cookies are the best 🙂

  3. Hey Sally! I just made these tonight because my boyfriend ADORES oatmeal raisin! My cookies turned out paper thin though! I weighed all of my ingredients and let the dough chill for an hour. Any suggestions?

    1. Hey Jamie! Even with all those oats? Are you in a very hot environment? Try adding a couple more Tablespoons of flour to help firm things up. Don’t grease your pan, use a silpat, and maybe chill for an extra 30 minutes.

  4. It’s ok. We’re all different. You’re allowed to love raisins! I love oatmeal raisin cookies too (although I prefer subbing in choc chips instead of the raisins :P) so these cookies look SO perfect. Love how classic they are!

  5. SALLY! You beautiful, evil genius, you! How did you know I woke up DREAMING of fresh-baked homemade cookies? I was even involved in a heated mental debate for most of the day trying to decide which of your recipes to make, and THEN I saw this new post. And my socks are now clear across the room – completely KNOCKED OFF! We must share some sort of sweet-tooth psychic link, you and I, because this recipe is just what I wanted. Needed. Lusted after with shoestrings of slobber foaming at the corners of my mouth. (Ew.) ANYHOOT, I am making these PRONTO.

    As for raisin haters… raving psychotics, every single one of them! I ADORE the grape and its shriveled friend, the raisin. I even have a bag of JUMBO raisins to kick this recipe up into the ozone layer of MAGNIFICENT DELICIOUSNESS.

    Thank you, darling, for posting this recipe just when I, your uber-devoted blog stalker, needed it most. You’re going to heaven for this, I just know it! :o)

    1. You are without a doubt the best reader on the planet. I am cracking up in my office chair imagining your socks literally across the room being knocked off. You will LOOOOOVE these cookies my friend!

  6. My mum has asked me to make oat cookies to take to a friend’s house over the weekend, so I was delighted to see you post this recipe, Sally! Would it be OK to make a half batch of these?

  7. I must be 80 too ‘cos I love raisins!! I see loads of people saying that they think they’re about to eat a chocolate chip cookie and then bite it and are like “ERUGH” – but me? I love them, and because not many other people will eat them it means more for me 🙂 Love these, wanted to bake some oatmeal raisin cookies for ages, but haven’t got round to it yet!

  8. I was so happy to see this. I am a TRUE cookie monster at heart. You have inspired me to go cookie crazy on my blog. “For all of you raisin haters out there”….ha! I may err on the side of dried cherries. Thanks for sharing.

  9. We are seriously having the same taste in food lately :), I just made a single oatmeal cookie to post 2 days ago! I love oatmeal cookies. Yours look amazing with the perfect texture!

  10. Are there raisin haters?! Can’t be. Who could hate raisins? There is absolutely nothing to hate! And these cookies look phenomenal! I love a good chewy (never crunchy) oatmeal raisin cookie! Yours looks soft to the max! Mmmmm I sense a care package to my oatmeal raisin cookie loving brother coming on!

    1. Is there anything better than receiving a care package of homemade cookies?! Especially if they’re oatmeal raisin – heavy on the raisins. Hope you both enjoy these Lindsey!

  11. These look absolutely yummy!! I’m going to half the recipe and make some dough today with raisinets. Need to bake the cookies tomorrow night – do you suggest I should simply keep the cookie dough balls refrigerated until ready to bake tomorrow night? Should I leave the dough out at room temp before baking? Want to make sure they spread properly. Thank you Sally!

    1. Never mind Sally, just read through the recipe properly again (duh!) and answered my own question! I’m going to try to roll out the cookie dough balls right now, and I’ll let them sit at room temp for about 15mins before baking tomorrow night. See if that works 🙂

  12. Oh my goodness the name of this recipe alone is enough to get me drooling! Then when I saw that they also have walnuts I got super excited because I love walnuts and raisins together! Also I’m a cookie for breakfast person so these will be perfect. Plan to make them very soon!

  13. I LOVE oatmeal raisin cookies!! Especially the soft chewy ones. We always used to overindulge in them during our freshman year of college. They’d put out freshly baked ones at lunch and at “late night” (the junk food pizza-and-sandwiches meal served from 9:30 pm til midnight), and we always ate at least 4 or 5. That definitely wasn’t healthy, but they tasted so good — and I’m sure yours are even better!

    1. I had a feeling you would love these cookies Amy! And your college freshman year sounds like my kind of way to spend the evening. 😉

  14. I made these yesterday and they are INCREDIBLE. They are DANGEROUS. I ate 4 like they were nothin. So chewy and soft…in fact, I had to pry them apart to lay them out for my office coworkers today. I used a TJ mix of golden raisins, cherries and blueberries and holy yum. I told a coworker that the berries along with the oats make it practically health food. 😉

    1. Oh one tip for the molasses for anyone reading through the comments. Not sure where I read this (on this blog?) but spraying your measuring spoon with a little cooking spray before measuring out sticky things like honey or molasses makes them just SLIDE right out of the measuring spoon. No more trying to squidge it all out of the spoon.

  15. Hi sally
    So I forgot to blot my raisins! Is that a huge deal? Should I let the dough chill longer to compensate for the moisture? I can’t believe I did that!

  16. SALLY, YOU HAVE DONE IT AGAIN! Goodbye waistline; see you later, toes! I baked up a batch of these cookies over the weekend and how there are still a few crumbs and nibbled upon bits left behind are a mystery! AMAZING TASTE! Soaking the raisins was a totally baller move. The raisins are now squishy little pillows of juicy flavor instead of hard and gummy and grainy. #WIN

    My one and only qualm (besides how fast these little babies disappear!) is the color. Mine turned out looking much darker than your pictures! I am sure this is because I am some kind of crazy rube baker, but do you have any idea what I did? Could it be the molasses? I used an organic molasses I found at Whole Foods and I only plopped in one tablespoon. My cookies also seemed to spread out more than yours. The pictured ones look thicker & chewier. Mine aren’t DEVASTATINGLY flat or blob-like, but I’m just wondering if there was something I could’ve done different. Like I said, the taste was still OVER THE MOON SPECTACULAR, so I don’t know why I’m pretending to care what they look like.

    1. I’m so glad you love these cookies London! Maybe try chilling for a little longer. Like up to an hour. That will help stop the spreading. Your molasses may be darker than mine as well. Did you use dark brown sugar too?

  17. Oh Sally these cookies look so scrumptious, I can’t wait to make them! My hubby is a die-hard Oatmeal Raisin fanatic but incredibly picky LOL Still having trouble finding THE recipe to satisfy his craving, but I think this just might be it! =)

    Question – I noticed it only makes 2 dozed (hehe) – do the ingredients double well? Any changes I should make to double it?

    Thanks again for sharing these!

  18. Oatmeal raisin cookies are my favorite! I absolutely love raisins, I put on everything from yogurt to cereal 🙂 your cookie recipes are always by far the best I’ve ever tried so I can’t wait to make these!

  19. Hey Sally,,, I just made these and it took 19 minutes and they are the best oatmeal cookies I’ve ever had. Or made. I use a stone pan from pampered chef

  20. Wow! I just made these cookies and they are sinfully delicious! I have never posted a review before but I just had to this time. These are just the cookie I was looking for. I didn’t have the molasses so I omitted it but will try it with the molasses next time. I can’t imagine them getting any better 🙂

  21. Your recipe calls for 3 cups or 240 g of rolled oats, but 240 g is only 2 cups. How much rolled oats should we be using for this recipe?

      1. Glad I have a scale! I must have heavy oats, one cup of trader Joe’s rolled oats is 120g. Can’t wait to try them!

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