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 used this as my first ever cookie recipe!! Best thing ever! Made another batch the following week but added pistachios and a bit of natural peanut butter. My family loved them and gobbled them up in 2 days- thank you!
Thank you so much for the recipe. The cookies did come out soft and chewy. My kids loved them.
They didn’t make 22 cookies ? Have I done something wrong ? Waiting for them to come out of the oven . Made 16 cookies
I don’t think you did anything wrong, you probably just scooped them larger than I do. I typically use a 1.5-2 tablespoon cookie scoop. If you make them again, you can just scoop them smaller.
Thank you so much . If I wanna triple the recipe do u just triple the ingredients ? Stupid question but had to ask?
Yes, you can triple it. Just be careful not to over mix the cookie dough.
Thank you so much and the cookies turned out oh so yummy! ♥️
I used a scale and made each drop 40 grams and it was exactly 22 cookies!
Can dough be chilled overnight?
Yes, that’s fine!
Delicious! Came out exactly as you said they would! Is there a way to figure out grams of sugar per cookie? Thank you!
So glad you liked the cookies, Jody! You could plug the ingredients and servings into an app or website like My Fitness Pal to get an estimate.
Cam I use oatmeal packets? I rarely buy the huge bucket bit we always habe leftover packets that nobody eats.
As long as they’re not flavored, that should be fine.
Do you recommend soaking the raisins before baking?
And what should you soak them in??
I never do, but you can certainly can. I would soak them in some warm water for 10-15 minutes, then drain it.
can quick oats be used?
They won’t be quite as chewy, but they will still work.
So good, I went a step further and rolled them in Shredded sweetened coconut!
Turned out great, skipped the raisins and added a few chocolate chips on top. Really enjoyed these with great flavour and not overly sweet. I noticed other recipes with half a cup each of white and brown sugar so this was nice to reduce the white sugar to 1/4 cup. Thanks!
This is the first time EVER making oatmeal cookies. So I went all out and added chocolate covered raisinets to the dough instead of plain, and now 1 hour later ABSOLUTELY no cookies left…Lol I didn’t even get one Lol. I was told they are super duper yummy. Quoted from hubby and kids.???
LOVE this recipe! How long can the cookie dough keep in the freezer?
You can freeze it for up to 3 months.
Haven’t made yet but after you make them can you freeze them? How long do you think they would last?
Yes, you can freeze the baked cookies once they’ve cooled! They should keep well in the freezer for up to 3 months.
I’ve made this recipe a few times now. I also make your peanut butter cookies. They are soft and feel like coming home, sort of comforting like Mom’s food! I make brown sugar fresh, and while it makes it spread a bit when it cools its fine. These recipes are simple, easy to follow and seem foolproof! I’ve also subbed peanut butter for some of the butter and like the extra sweetness and softness it can give. Thank you for sharing!
So glad you’re enjoying the cookie recipes, Catherine!
I made these cookies for the third time delicious ? they were a hit for my family friends and neighbors I shared with. Thank you for another great recipe.
Laurna C.
I made these cookies once again delicious. One person commented that with her batch of mix made 22 ? cookies, batch made 32 cookies in total I did what recipe said a teaspoon of mix.
Laurna C.
I made this, the cookies were perfect. You weren’t kidding with your claim that they are chewy. Thank you!
Forgot to rate this 5 stars
Getting ready to make and ship overseas to our soldier. If I plan to double the recipe. I want to add nuts, should I do 1/2 c or whole cup? Also if I put them in an airtight container will they still be good in 10-12 days?
Hi Carol! If you’re doubling the recipe, I would probably add 3/4 – 1 cup of chopped nuts. They should keep for that long too, but you may want to try to store them with a slice of bread in the container just so they’ll stay soft.
Did you use dark or light brown sugar? Thank you! Making them tonight!!!
I use light brown sugar, but either one is fine!
If I want to make it a little more sweet, can I add more sugar without making any other changes in the recipe?
You probably could, but keep in mind that more sugar will cause the cookies to spread more too.
Yum! These came out great! Made them w/ dried cranberries & chopped walnuts. Thanks for sharing the recipe! ?
How long can I store the cookie dough in the refrigerator
It should be fine for up to 3 days.
Made these for a fried who had been in the hospital, oatmeal raisin are his favorite. Oh my, what a wonderful cookie, just perfection and the recipe is so simple to put together. I am not a raisin fan but one of these right from the oven may have made me a convert. Bookmarking to keep as a “go to” cookie recipe. (For spices I did use a half teaspoon of good quality cinnamon and a quarter teaspoon of pumpkin pie spice.)
My search for the perfect oatmeal cookie is over! These are so amazing, chewy with just a little crispiness on the outside…. I did use salted butter because that’s all I had but still so good, a keeper recipe for sure!
Absolutely loved these cookies, and I don’t even like oatmeal!
One question though; can I scoop the dough and then put it in the refrigerator?
Yes, that would be fine! You can store it in the refrigerator for up to 3 days.
I was just looking for a recipe that’s different from my same-same. I love this! I use the golden raisins because that’s my preference but something like that doesn’t change the basic recipe.
I was letting my 2 yr old granddaughter help put things in the mixer. When it came to the raisins, she didn’t pour the measuring cup. She grabbed fistfuls. One fistful for the mixing bowl, one for the highchair tray to be eaten later and one for her mouth to be eaten now. Repeat until cup was empty. Since I wasn’t sure how many raisins actually made it into the cookie dough, I added another 3/4 cupful.
She, too, loves the finished product. I’m sure my kids will, too, when they get home from school and work. Thank you so much for sharing.
Delicious! Loved you soft chocolate chip cookies too, I added chopped walnuts to 1/2 of the dough.
Is it better to freeze the dough or baked cookies for later?
Thank you for great recipes!
So glad you liked the cookies! You can freeze the dough or baked cookies, either way is fine!
I don’t usually leave comments on recipes but my goodness, these were SO good! They did not even last 24 hours at my place haha.
I just made the cookies and they didnt cook in 10 to 12 min i had to cook them for 20 min, but when you roll the cookie balls is it suppose to stick to your hands so much? And i only got about 8 cookies out of the recipe :/ did i do something wrong?
This recipe makes close to 2 dozen cookies, so if you only got 8 cookies that’s why it took longer for them to bake. How much dough did you scoop per cookie? I typically use a 1.5-2 tablespoon cookie scoop.
Just wonderful!! I’ve made these several times and they come out perfect every time. I just follow the recipe exactly and they never fail. Thanx for a very good recipe.