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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 the chewy texture, soft centers, plump raisins, and cinnamon flavor. Please tell me I’m not the only raisin lover!!

oatmeal raisin cookies on a baking sheet

Video Tutorial

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 a baking sheet before baking

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 you are using room temperature butter.
  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 on a floral plate

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!

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Oatmeal raisin cookies

Soft and Chewy Oatmeal Raisin Cookies

  • Author: Sally
  • Prep Time: 45 minutes
  • Cook Time: 13 minutes
  • Total Time: 1 hour
  • Yield: 2630 cookies 1x
  • 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 (188g) 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

Reader Questions and Reviews

  1. I’ve made this recipe twice now, and the cookies have been a massive hit, both at home and at my office. Thank you so much!

  2. I made these for my daddy and they were AMAAAAAAAAAAAAAAZING he loved them and I loved making them I am 10 and I made w/ my mama

    1. You sound like a smart young lady!!! I bet your Daddy was soooo happy that you made him cookies! I hope mine will be as amaaaaaaaaazing as yours because I’m making them for my husband and teenage sons! The batch of dough is in the fridge chilling.

  3. I made these with white chocolate chips and craisins. OMG they are AMAZING!
    Going to try with chocolate chips and walnuts today! This is definitely a recipe to keep!!!

  4. I just baked these for the third time! The absolute best oatmeal raisin cookies I have ever had!
    This time I added a handful of chopped Medjool dates as well, just because I had some left from a different recipe. Even better! Thanks for all your delicious recipes!!

    1. My cookies spread, they became thin-ish.

      I used room temp butter, about 65 degrees.

      I chilled the dough for 30 minutes prior to scooping onto the baking sheet.

      Do you think I should have chilled for longer?

  5. Thank you for the awesome recipe. Instead of raisins, I added chopped dates, chopped organic, unsweetened coconut, dark chocolate chips, and a mixture of roasted chopped pecans, walnuts, sunflower seeds and pumpkin seeds. Cookies are outrageous

  6. The absolute best cookie dough EVER! Just took out 3 trays and they are all nearly gone. Will have to triple the next batch. THANK YOU!

  7. These had such good taste! (Next time, though, I’m going to flatten them down a bit before I put them in the oven. The edges were perfect, but the interior may be a bit underdone for my taste).

  8. Sally, I tried making these for my oldest son’s birthday, and they flattened. What did I do wrong?

      1. Hi Carrie, If you use quick oats your cookies won’t be as chewy since they absorb more liquid.

  9. Hi Sally! Can’t wait to make this recipe! I just wanted to know if it’s OK to leave out the molasses. Do I have to replace it with anything? I know in one of your other oatmeal cookie recipes, there’s a note that says you can leave the molasses out with no substitution, but I didn’t see that on this recipe, so I thought I would just make sure. Also, my experience with rolled oats has not been good! Is it ok to use regular old-fashioned oats? Thanks!!!!

    1. Hi Taylor! Yes, you can simply leave it out without making any other changes. Old fashioned oats should work well – just avoid quick oats which will change the texture. Let us know how they go!

    1. Hi Shannon! When cookies aren’t spreading, it usually means that there’s too much dry ingredient (flour) soaking up all the liquid. When measuring flour and oats, use the spoon & level method (or a kitchen scale). Do not scoop out of the container/bag. Doing so leaves you with excess flour in the cookie dough.
      If you are ever in the middle of baking a batch and the cookies still aren’t spreading, remove them from the oven, and use a spoon to slightly flatten them out before returning them to the oven.

  10. I have been baking for 45 years, and I’m switching to this recipe for oatmeal raisin cookies. They’re spiced just right and the texture is spot on! I used 2 cups rolled oats and 1 cup quick oats since that’s what I had on hand. So, so good! I’ve also switched to Sally’s Snickerdoodles- these are recipes you can trust!

  11. Delicious! First oatmeal raisin cookie I have made that actually turned out the way I expected! Thank you

  12. Hello have just put the dough in the frig. I split the recipe I used oats in half and honey bunches of oats in the other . We will see how they do. But I’ll tell ya the dough is good.

    1. Ohh that’s such a good idea! I haven’t baked these yet myself but Honey Bunches of Oats is my favorite cereal and I’d bet they came out great xD

  13. I’ve been making my oatmeal raisin cookies with molasses for over 10 years. It gives them a great flavor!!

    1. Hi Sue, If they are not nonstick pans, we would very lightly grease them.

    1. Hi Gessenia! It’s best to follow original recipe and freeze extra if too much for your household – see recipe notes for freezing instructions!

      1. I have the same concern. I only have half the required butter on hand but if still love to make this. Would halving the ingredients be ok?

      2. Hi Abigail, 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. For absolute best results, follow original recipe.

    2. It’s easy to cut the recipe in half. All the measurements are easily “halvable,” just do the math.

  14. Just made these and followed the recipe exactly and they turned out great. Even my chocoholic husband is raving about them. I’ll definitely be making these again and again.

  15. Soo easy I’m baking them right now i hope they turn out good. I’ll update you later . I’m making these for my elderly parents.

  16. One damn good cookie. Will definitely be using this recipe instead of getting store bought

  17. This recipe is one of the best ever! super clear instructions and super fun to make! Would these work if I added white chocolate chips?

  18. I measured 2 tablespoons per cookie dough and got 48 cookies. So I had more to give away, to a neighbor and to our local postal workers.

    1. Hi Lynn, you can simply omit the molasses if you don’t have any on hand.

  19. If you want to add a bit of a kick to your raisins (and your cookies), soak them in rum or the potent potable of your choice. Of course do this if the cookies will be eaten by adults ONLY!

  20. I just had a question my cookie came out flat what did I do wrong 🙁

    1. Hi Addie, Yes, if salted butter is all you have you can use it and cut the salt back to 1/4 tsp. Enjoy!

  21. I made these Df and GF. Also added walnut and chuck chocolate chip. I soaked the raisin in warm almond milk about 1/4 cup and added the milk into the batter. Refrigerator for a day. Still little sticky but made about 4 dozen and within one day my teen boys ate 2 dozen. So I’m guessing they were a hit. Thanks

    1. Hi Susan, We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful:

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