Soft and Chewy Oatmeal Raisin Cookies
These Oatmeal Raisin Cookies are super soft, thick, and loaded with oats and raisins. These cookies are easy to make and so delicious!
Is there anything better than a soft, thick, and chewy cookie? I’ve always been a huge fan of oatmeal cookies because there’s so many different things you can mix into them and they’re always delicious.
I originally published this oatmeal raisin cookie recipe back in 2017 and they’ve been a huge reader favorite! I decided it was finally time to update this recipe with more instructions and pictures so you can see just how easy they are to make.
If you love raisins, I guarantee this is the best oatmeal raisin cookie recipe you will ever try. And don’t worry, if you don’t like raisins you can easily leave them out or replace them with something else!
Recipe Ingredients
These easy oatmeal raisin cookies use simple ingredients that you may already have on hand! Let’s discuss each ingredient and why it’s crucial to this recipe:
- All-Purpose Flour: This provides the structure for your cookies so that they maintain their shape and hold up once they’re baked. When it comes to measuring your flour, make sure to spoon it into your measuring cup and level it off with the back of a knife. Too much flour can lead to cookies that won’t spread in the oven.
- Ground Cinnamon: I use ground cinnamon in all of my oatmeal cookies. Feel free to increase the amount if you love cinnamon!
- Baking Soda & Salt: The baking soda lifts the cookies and the salt enhances all of the flavors.
- Old-Fashioned Rolled Oats: Rolled oats are best in oatmeal cookies because they provide a chewier texture.
- Butter: As always, I used unsalted butter in these cookies. If you only have salted butter on hand, just reduce the salt to a tiny pinch. Your butter should also be softened to a cool room temperature.
- Sugar: I use a mix of brown sugar and granulated sugar in all of my oatmeal cookies. The brown sugar adds moisture and flavor to the cookies and also makes them chewier. The granulated sugar helps the cookies spread as they bake in the oven.
- Egg: The egg helps bind everything together. I suggest using a room temperature egg for best results.
- Pure Vanilla Extract: For a little extra flavor.
- Raisins: There’s one cup of raisins in these cookies so that you get some in every single bite. If you’re not a fan of raisins, you can omit them or replace them with something else.
How To Make Oatmeal Raisin Cookies
To make the cookie dough, you’ll start by whisking together the flour, baking soda, ground cinnamon, and salt. Then, stir in your rolled oats and set the mixture aside.
Next, mix up the wet ingredients. To start, beat your softened butter with the brown sugar and granulated sugar until they’re well combined. The amount of time will depend on whether you’re using a stand mixer or a handheld mixer, but it should take about 1 to 2 minutes.
Next, beat in your egg and vanilla extract. I suggest stopping to scrape down the sides of your bowl and then mixing one more time. At this point, your mixture should look like the picture above on the left.
Once the wet ingredients are well combined, add the dry ingredients and mix them in until just combined. Then, toss in your raisins and mix them in on low-speed or gently fold them in with a rubber spatula until they’re fully incorporated. The finished cookie dough will look like the picture above on the right.
I also suggest covering the cookie dough with some plastic wrap and chilling it in the refrigerator for at least 30 minutes. This extra step will allow the oats time to absorb some of the moisture so the cookies don’t spread too much when they bake.
Once the dough has chilled, line a couple of baking sheets with parchment paper or silicone baking mats. Remove the cookie dough from the refrigerator and scoop 1.5 tablespoon-sized balls of cookie dough onto the baking sheets. Then, gently press down each ball of cookie dough just slightly.
These oatmeal raisin cookies will take about 10 to 12 minutes in the oven. You’ll know they’re done when the edges are lightly browned and the tops of your cookies are set.
Frequently Asked Questions
Can I use quick oats?
I recommend using old-fashioned rolled oats because they will make the cookies chewier. However, you can replace them with the same amount of quick oats.
Why are my cookies not spreading in the oven?
There are a couple of things that could prevent your cookies from not spreading in the oven. First, it’s crucial to measure your flour correctly with the spoon and level method. Too much flour can lead to cookies that don’t spread.
It’s also important to slightly flatten each ball of cookie dough before baking them in the oven. This will help them spread some as they are baking!
Can I freeze this cookie dough?
Yes, this cookie dough freezes really well! I recommend lining a baking sheet with parchment paper, scooping the cookie dough onto the prepared baking sheet, and slightly flattening each ball of cookie dough. Freeze for 1 to 2 hours, then transfer the frozen cookie dough to a large freezer bag. You can bake the cookie dough from frozen, just add an additional 1 to 2 minutes to the baking time.
Baking Tips
- You may prepare the cookie dough, cover it tightly, and refrigerate it for up to 3 days. If the cookie dough is too hard to scoop, let it sit at room temperature for about 20 minutes and that should make it easier.
- If you want to make more cookies, you can easily double this recipe to make about 4 dozen.
- Want to soak your raisins? I personally skip this step, but if you want the raisins to be more plump in the cookies, simply place them in a bowl of warm water for 10 minutes. Once they’re ready, drain them and blot them really well with a paper towel before mixing them into the cookie dough.
- If you want your cookies to spread a bit more, you can press them down more like in the video below!
More Classic Cookie Recipes To Try!
- Chocolate Chip Cookies
- Oatmeal Chocolate Chip Cookies
- Soft Peanut Butter Cookies
- Snickerdoodle Cookies
- Classic No-Bake Cookies
Video Tutorial
Soft and Chewy Oatmeal Raisin Cookies
Ingredients
- 1 cup (125 grams) all-purpose flour (spooned & leveled)
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 and 1/2 cups (150 grams) old-fashioned rolled oats
- 1/2 cup (115 grams) unsalted butter (softened)
- 1/2 cup (100 grams) packed light or dark brown sugar
- 1/4 cup (50 grams) granulated sugar
- 1 large egg (room temperature)
- 1 teaspoon pure vanilla extract
- 1 cup (150 grams) raisins
Instructions
- In a large bowl, whisk together the flour, cinnamon, baking soda, and salt. Stir in the old-fashioned rolled oats and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a handheld mixer, beat the butter, brown sugar, and granulated sugar together for 1 to 2 minutes or until well combined. Add the egg and vanilla extract and mix until fully combined, stopping to scrape down the sides of the bowl as needed.
- Add the dry ingredients and continue mixing on low speed until just combined, then mix in the raisins.
- Cover the cookie dough tightly with plastic wrap and refrigerate for at least 30 minutes.
- Preheat the oven to 350°F (180°C). Line two large baking sheets with parchment paper or silicone baking mats and set aside.
- Once the dough is chilled, remove it from the refrigerator. Using a 1.5 tablespoon cookie scoop, scoop the cookie dough and drop onto the prepared baking sheets. Roll the cookie dough into balls and very gently press down with your hand to flatten each ball of cookie dough slightly. Make sure to leave a little room between each ball of cookie dough as they will spread a little while they bake.
- Bake for 10 to 12 minutes or until the edges of the cookies are lightly golden brown and the tops are set. Remove from the oven and cool on the baking sheets for 5 minutes, then transfer the cookies to a wire rack cool completely.
Notes
I was home due to the bad weather, and thought that I had enough raisins to make these. I had almost no raisins but I had plenty of dried cranberries. I made these with the dried cranberries, and they came out great.
I never usually comment on recipients, no matter how good – but I just adapted this recipe to a sugar free diet – changed flour to half spelt flour and half almond meal, then instead of sugar, I added a mixture of Fruits – this included 12 dates (chopped); a couple of tablespoons of blueberries and two grated apples. I mashed the dates and blueberries with a splash of water in a saucepan over low heat, then added the apple. Everything else in the recipe I did as per the ingredients and method as described – and voila! Amazing raisin and oat cookies that I can actually eat (suitable for diabetics)…… this is definitely one that I’ll stick with – you’ve made my day – thanks!
For the sugar free cookies, how long do I cook the fruit.
The best oatmeal raisin cookies that I have ever made I made them for or my mother and she loved them Thank you
Can I chill the dough overnight?
Yes, absolutely! If it’s too hard to scoop, just leave it on the counter for 20-30 minutes and that should help.
I made with dried cranberries and cherries. Excellent! My wife said best cookies I have ever made !
My family loves these cookies! ? This is by far the best oatmeal raisin cookie recipe.
Do you know the nutritional value of these cookies?
I use whole wheat flour instead of white flower.
So glad to hear that! I’m not sure on the nutritional information, but you can plug it into a website/app like My Fitness Pal to get an estimate.
Oh wow! I never knew thanks for the tip.
This recipe is awesome and the cookies are moist as can be! I will add nuts and chocolate chips(dark and white) in the recipe when cookies them at different times !
Thanks for the recipe! 5 stares!
For the oatmeal, would it be a problem if I grind it a little bit or would it make the dough to dry? My kids dont like seeing the oats lol!
It would probably dry out the cookies, you could use quick oats to make them a little less noticeable.
That was my question…could I switch out for quick oats? I live in the middle of a cornfield and miles from the nearest grocery store. I’ve got a craving for oatmeal raisin cookies, but don’t really want to make the drive to get old fashioned oats. Thanks!
Yes, quick oats are fine!
My first time making homemade oatmeal cookies all my children loved them.great recipe and I found it surprisingly easy. Thanks @livewellbakeoften
So glad you liked the cookies, Mary!
Made these today and they were so yummy! This will be my go-to recipe for oatmeal raisin cookies! Thanks for sharing all of your tip and tricks
Made the oatmeal raisin cookies today and WOW…the best ever!!!! Absolutely delicious
These were so delicious! I had to keep myself from eating them all! I only made half and froze the other half. I added a bit more cinnamon to mine.
I made these using chocolate covered raisins! They turned out amazing!!
i want to use honey instead off sugar what do you guys advise.
I made it this way already and they were awesome
I haven’t had much luck trying to substitute honey for sugar in cookies, so I wouldn’t suggest it in this recipe. You could use coconut sugar in place of the brown sugar though.
Trying your recipe for chewy oatmeal cookies … added some pecans!
Fred … in Wilmington Delaware
I want to make these now but I dont have any brown sugar on hand, could I substitute for an equal amount of granulated sugar without affecting taste and texture?
The brown sugar reacts with the baking soda, so you do need it. If you have some molasses on hand, you can mix 1/2 tablespoon with 1/2 cup of granulated sugar to make 1/2 cup of brown sugar.
Great recipe!actually used salted butter, and it turned out really good! (Buttery and sweet)
Deeeeeeeelicious! The best so far! I did 1/4 cup of brown sugar, 1/8 of white sugar and added 2 heaping tbs of honey, used whole wheat organic pastry flour and these are so perfect! Thank you so much for this recipe!
These are the best I’ve ever made. Instead of raisins we used chopped dates.
I dont bake, I chef. But these cookies are dynamite. I made my own changes (golden raisins, added pecans, swapped bourbon instead of vanilla, and used pink Himalayan sea salt to grind on top of the cookies instead of mixing any in the dough) but as a base for good cookies, this is a great recipe.
Do I need to plump the raisins first? I’m using golden raisins. Thanks
I never do, but it would be fine to do that!
My favourite go to recipe for oatmeal cookies. My kids love them.
I’ve also experimented with leaving out the egg, replacing with a tablespoon of vegetable oil and baking the whole batch of dough in one go. Keep turning over until crisp and lightly golden… the most amazing granola!!!
I’m an an American living abroad. And it is very hard to find any American snacks and dishes, so I am learning to substitute this country ingredients to cook and bake what my family craves for. These cookies were amazingly good. I added 1/4 teaspoon of nutmeg, and something the people call mazokola, which their not sure what it is called in America, however it tastes like brown sugar.
Easy, and Very simple to make.
Do you think this recipe would work well if I used Earth Balance Vegan Butter instead of real butter? I’m dairy free 🙂
I’ve never worked with Earth Balance butter so I’m not sure. If you’ve substituted it 1:1 in other cookie recipes it may be fine, but it’s hard to say without trying it.
I made these yesterday and substituted the butter with Vegan Buttery Sticks. They came out amazing! So delicious 🙂 I’m so excited to add this recipe as one of my “go-to”s . I look forward to trying more of your recipes :))
Hi!! Gonna make these cookies today, my husbands fave ? Can I omit the salt and use salted butter? Don’t have any unsalted butter on hand. Thank you!!
Yes, that would be fine!
If using whole wheat white pastry flour instead of regular flour do I use the same amount or do I have to do half regular and half pastry flour?
I would probably do half and half so it doesn’t affect the texture of the cookies too much.
I’ve been baking and trying tons of different cookie recipes for the past 6 months and this is the best I’ve found. Super easy and these cookies are soooooo good – DELICIOUS. and I would say, the best I’ve ever made. Thank you so much for sharing. 🙂
These turned out so great. I only had steel cut oats and I used those instead but they turned out fantastic!! It’s fairly quick and doesn’t use too many ingredients that I don’t normally have. Would definitely try this recipe again!!
Hello I plan on making these today from what everyone is saying I’m excited. My question is I will Be making these at elevation in Albuquerque, N. M. which is a mile high like Denver, what adjustments should I make?
I’m not familiar with high altitude baking, but King Arthur Flour has a great guide on their website for how to adjust different recipes for high altitude 🙂
I made these yesterday and they were a huge hit! Even my picky eater son couldn’t stop grabbing one after another (and that says a LOT ?) thanks for a wonderful recipe, I foresee these happening very often in my house now ?