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
This was the first recipe I used from livewellbakeoften and I was not disappointed. They turned out delicious. The only thing I will say is that I had a hard time removing them from the tray as they kept crumbling. Other than that I was very happy with them and can’t wait to try more recipes!
My two cents on this are, maybe you overcooked..or your oven temp is off. You can get an oven thermometer and check it.
I have made this recipe several times now, and every single time, people tell me they are the best cookies they have ever eaten. I got at least ten compliments today alone for them. (I gave this blog the credit!) People were saying such great things that my grandma tried one, despite knowing it would make her sick later (she has celiac). So thanks for this recipe!!
Delicious & perfect! I love this recipe so much I now choose to make it over chocolate chip cookies 9/10 times.
I always make mine gluten free. I’ve tried tons of GF flour blends, but *Cup 4 Cup Multipurpose* is my favorite. Most GF flours tend to be a little gritty and also have a “flavor” or sweetness to them, but not Cup4Cup.. it’s pricey but worth it.
I also add some mini chocolate chips with the raisins bc I LOVE the combo.
This is the first recipe I have made from livewellbakeoften.com. These cookies are delicious! They come out thick and soft – just what I was after. The only change I will make for next time is to double the recope!
I used dried cranberries and walnuts in place of the raisins
These were a hit with the grandbabies ? I double the ingredients because I could tell by the ingredients that these were going to be a hit. My Grandbabies had some friends over and by the time they left we were down to 10 cookies. Going to make more today so they will be cooking when they get home. Thanks for sharing this recipe?
Ok I made these again today and I notice something different, the first time I put baking powder it and the were Amazing! But this time I pit baking soda in them.like the recipe said and it gave them a different taste. I suggest putting baking powder in the batter instead of baking soda just a suggestion and let me know what you think.
These were absolutely PERFECT!!!! Thank you sooo much for writing this.
Do you have anymore recipes that you can share? If ya do, let me know please.
Yes! You can find my full recipe index in my menu.
I actually hate posting comments because it’s laborious but today I just had to. I tried the chocolate chip cookie recipe today and they turned out to be sooo delicious!! Thank you very much for sharing your recipes and I really look forward to try out more!
So glad you liked the cookies, Lydia!
These were so good!
Am baking as I leave this comment;
This recipe is no doubt YUMMY. I must say, though, that the recipe is VERY sweet… TOO sweet, even. I actually doubled the ingredients except for the sugar, which I left as is. I made three different batches (in place of raisins): dates, cranberries and apple. If using dates, I would suggest using even less sugar, but for apple cookies, this amount is PERFECT.
Made these for my boyfriend, since oatmeal raisin is one of his favorite cookies. He said they are “the best dang oatmeal raisin cookie I’ve ever had!” And then he proceeded to eat five of them. Lol! I followed the recipe exactly, expect that I soaked the raisins before adding them to the dough. It keeps them from absorbing the moisture in your baked goods.
I heard at one time that it’s better if you soak the raisins in water before putting them in the batter. Can anyone tell me if this makes a difference? Thank you,
I always skip this step, but it certainly won’t hurt to do that! It will just make the raisins a little more plump in the cookies.
Loved this recipe!! I made these cookies and was concerned how dry the batter was but was I ever amazed at how they turned out. Love this recipe, thank you so much for sharing
Just finished making these, ate one warm. delicious! I followed the recipe except substituting craisins. Double chilling kept them from spreading too much.
I had 8 visitors for the weekend, on top of the 6 people that already make up my household. I needed to make something everyone would enjoy with their Chai (black tea with milk) that my in-laws enjoy. I made this recipe exactly as written, including chilling the dough, which I normally have no patience for. Every single one of those cookies had been eaten within an hour of making them! I sent the recipe to my sister in-law to make again; she absolutely loved them!
Just perfect. I used quick oats instead cause that all I had, but it was still perfect if not better.
It tasted great! Only problem, it was way too sweet. I’d use less brown sugar and granulated sugar next time.
I am about to make your cookies (different ones) in anticipation for company coming, children and adults. Can I freeze these oatmeal cookies.
Yes, absolutely! You can freeze the baked cookies once they’ve cooled, then just bring to room temperature the day you plan to serve them.
Amazing! Not overly sweet at all, and I don’t like super sweet cookies. I made 2” round cookies, then flattened slightly like directed. Also, I soaked and drained the raisins before adding to batter. I cooked for ten minutes, then let them sit on cookie sheet for an additional five minutes before moving to cooling rack. I learned this from a recipe for oatmeal scotchies. Makes for a nice and soft cookie. Husband and kid approved! Definitely a keeper. Thank you ?
Amazing taste but they turned out flat. I chilled like recommended but still flat. Any suggestions?
Was the cookie dough warm when it went into the oven? You can try chilling it longer or chill the balls of cookie dough for a little while before placing them in the oven.
When I mix in the flour in step 3, do I use the folding method or do I use the beater…。？
You can use the beaters to mix in the flour.
These cookies were awesome! A few things I did just a little different was that I added 1/2 a tsp. of cloves and bumped the cinnamon up to 3/4 of a tsp. as well as soaking the raisins for about 15 min. or so, then blotting them really well on paper towels. I scooped the dough onto the cookie sheet I left it just like that and did not bother to roll it. I find that the scoop makes a perfect shape already and the rolling would have been an unnecessary step. Man, are theses cookies good! The next recipe I am going to try is your salted caramel sauce, which I’m sure will be wicked! Thanks so much! Happy in Canada!
So glad you liked the cookies, Debbie! Hope you enjoy the salted caramel sauce too.
Made these tonight following the recipe to the letter. Hands down the BEST Oatmeal Raisin cookie recipe I’ve ever used. Thank you so much for posting it! Can’t wait to have company over to share these!!!
Omg!!! This is my first time ever writing a review for a recipe but after making these cookies about an hour ago, I HAD to get back on here and post this review.
Y’all, these cookies are DELICIOUS!! My goodness, Danielle, you did an awesome job with this recipe!!! I didn’t make any substitutions and I followed your exact measurements.
I’m soooo happy with how great these cookies came out!
These cookies should be sold in stores!
Thank you so much for sharing this wonderful recipe with us. I will be printing and saving this recipe FOREVER!!!
I’m so excited to try more of your recipes!!!
THANK YOU!!!
Thank you! So glad you liked the cookies!
Came out ok, followed recipe, but feels like it needs more than 1/4 c of sugar. Cookies tasted a little bland, family agreed as well. Will definitely use more sugar next time.
Sorry to hear that the cookies didn’t turn out right for you, Jay. This recipe calls for more than 3/4 cup of sugar though, if you only use 1/4 cup then that would be why.
Best oatmeal raisin cookies ever!
Hi Danielle,
I was just about to use your recipe for oatmeal raisin cookies but want to make sure that it is
1/2 cup of brown sugar & 1/4cup granulated making a total of 3/4 cup sugars total. Cookies sound delicious ,,
Was just a little confused when I read the comments from Jay and you told him it was 3/4 cup sugar, I assume you meant 3/4 cup total when the 2 sugars combined,is that correct?
lindaaa
Hi, Linda! That’s correct, I meant 3/4 cup total when the two sugars are combined.
I didn’t take the time to do all the fancy stuff with combining dry ingredients first; I just kind of threw everything into the stand mixer bowl (with room temp egg and butter) and they still came out fantastic. I baked them on parchment paper so they were easy to lift right off 🙂
Do you know how large you make your cookies from this? I weighed mine out around 30 grams each. I think I will go larger next time.
As another option, I chill them (as dough) and then after I have rolled them out, I place back in the fridge on the baking sheet – this keeps he bottoms from over-cooking…
I don’t weigh mine out, but I typically use a 1.5-2 tablespoon cookie scoop.
I was hellbent on making oatmeal cookies today even though I was out of raisins and vanilla. To give them a sweetness I substituted in shredded unsweetened coconut. They still came out very good. Mmm