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
Great recipe! So easy and they turn out perfectly, with just the right texture. My oven is kooky so the baking time had to be tweaked, but this is with every recipe–it’s totally the oven that is at fault! Received many compliments on these cookies 🙂
Today is full of first:
1. I never comment on recipes I use.
2. I’ve never had a recipe make more cookies than suggested.
3. I’ve never had a cookie recipe turn out exactly as suggested!
These cookies are incredible! I was low on butter, so I used coconut oil instead and it worked like a charm! I’ll definitely be making these again!
Thanks!
5 stars! This recipe is my go-to! I replace the raisins with 1/2 cup semisweet chocolate chips and 1/2 cup of shredded coconut and they are amazing! For those having issues with dryness- reduce the oatmeal a bit as it may be absorbing some of the liquid in your recipe. I did more of 1 1/4 cups. Also, make sure the mix well- though you don’t want to overmix, it may affect the texture for the wet ingredients to not me incorporated throughout.
Cookies are my downfall. First time I ever tried making oatmeal raisin cookies. They turned out great! Even my wife was shocked at how good they were. Making more today.
This recipe is a hit! I took a double batch (with one cup raisins and one cup chopped walnuts) to a group function, and there weren’t any leftovers to take home. A cookie aficionado did two thumbs up and asked where I got the recipe. I didn’t have time to chill the dough, but apparently it wasn’t needed. They came out great. As I’m a novice in the kitchen, I sure appreciate the two very helpful tips: stir the flour and then spoon it into the measuring cup; and, after rolling the dough into balls, flatten them a bit. Thank you!
Thank you. I love this recipe. I don’t keep brown sugar on hand, so I use a total of 140 grams sugar and about 1/2 tablespoon dark molasses. I have also made these with mixed dried fruit, which was tasty.
These are very good! This was the first cookie recipe I’ve made with my 2 year old. She is currently over on the couch with one saying “om nom nom nom” while she chews. Will definitely do again. I did double the cinnamon, might even up it a bit more next time.
Hi …Can we replace egg with flax eggand plain flour with whole wheat flour.
I haven’t tried a flax egg, but I think it would be okay. I wouldn’t recommend using only whole wheat flour as it can dry out the cookie dough. You can use half all-purpose and half whole wheat flour though.
Wow. Exactly what you want when you are looking for an Oat and Rasin cookie! Only thing I changed was an extra 1/4 teaspoon of cinnamon and soaked the rasins in water beforehand. Beautiful cookie-thank you for sharing! Definitely a permanent add on rotation ?
Hi Danielle, I’ve been using your chocolate chip recipe when this one. I get asked over and over to make them.
The last couple of times I’ve made the chocolate chip cookies they have flatten out. It happens to my grandfather too. They still taste good. Just flat.
Hi, Trish! If the butter in the cookie dough is too warm when it goes into the oven that can cause cookies to flatten. If you make the cookies again, I would recommend scooping it, rolling it into balls, and then refrigerating it for 30 minutes or so before you put them in the oven. You may want to also test your baking soda to ensure that it’s still fresh.
I don’t bake often, so please excuse of this is a silly question: but do you use light brown sugar or dark??
Either one is fine, but I always use light brown sugar.
Just baked these for Christmas gifts, and everyone who got to try really loved it! Softly chewy with delicious cinnamon taste.. I added dried cranberries too! 😉
I just made my first batch of cookies ever and I’m so proud. They came out perfect! Next time I will add some molasses and see how they turn out. I also used half wholewheat and half all purpose flour and I used soft margarine instead of butter because I’m saving my butter for a cake later. I will definitely try more of your recipes. I also used a hand whisk. The ones I put in the fridge came out the same as the ones that weren’t refrigerated. I also used a countertop oven which cooks much faster than my larger oven. Thanks again. I’m in Jamaica
I used browned butter and salted nuts in these cookies, so yummy. Really dense and chewy, even the small ones are really satisfying to eat. Thanks!
WOW…I’m a Freak when it come’s too Oatmeal & Raisins Cookies ..Lost all my Recipes in A Move..Looked up your Recipe..An i was Pleasantly Happy when they Turned Out Awesome…Its My Christmas Thing…Make fresh Cookies an Apple Crisp For all the Family..Thanks so much for your Time in the Kitchen giving us your Recipes …Merry Christmas & A Happy New Year 2020…. Jayman..An Yes I’m a Guy that love Baking
can I substitute butter for margarine?
You probably can, but the cookies won’t taste quite the same.
I just made these oatmeal cookies for a second time, we love them. This time I made a double batch because hubby said the single batch wasn’t enough.
When i first made this recipe I’ll admit, i was skeptical. Well the texture and flavor just blew me and my friends away!! Perfectly chewy, warmly spiced, and not overly sweet. We found them to have such fantastic contrast! This recipe will definitely be my go-to oatmeal cookie recipe. Thanks so much!
My cookies came out fantastic I added nuts and reeses chips to mine also they where amazing they where gone in 2 days.
Just made the oatmeal raisin cookies. They came out delicious. I added some chopped walnuts for some extra crunch. I am never disappointed with your recipes. You are my go to for all my baking recipes. Have a a Merry Christmas, Danielle. Thanks again.
Thank you, Patty! So glad you enjoyed the cookies. Merry Christmas to you too!
Do you think I can substitute quick oats for old fashioned?
That would be fine, the cookies just won’t be quite as chewy.
This recipe makes awesomely perfect oatmeal cookies!! My daughter requested oatmeal raisin cookies and chose this recipe which we will be making part of our holiday tradition. Thank you so much for sharing. Yummy 🙂
Amazing recipe, so easy to follow and tastes delicious each time. Thank you for sharing!
I have made them twice now. Came out delicious both times. Once with raisins and once with chocolate coated raisins.
My stepdad is an oatmeal raisin cookie fanatic and he LOVED these cookies!! Thank you so much for sharing. I am wondering, however, if you have tried making these cookies with nuts and/or if you have any recommendations for doing so?
Thank you!
Chloe
So glad to hear that! You could probably add 1/2 cup of chopped nuts to the cookie dough.
I would like to make them for Christmas, should I make them a few days before, or can I leave them in a coool place for a week?
I would probably make them a few days before and store them with a slice of bread so they stay soft until Christmas.
Can you refrigerate the dough a few days in the frig before baking?
Yes, you can refrigerate it for up to 3 days. If it’s too hard to scoop, I would let it sit on the counter for 30 minutes and that should help.
I made these exactly as described ( except I used golden raisins) and they turned out perfect! They are so easy to make and my mother and husband keep asking for more. This one is a keeper.
I love this oatmeal raisin cookie recipe. You’re right Danielle this is so soft and chewy, it just melts in your mouth. I made some over the weekend and plan to make some for my holiday party. Thank you for sharing this =)
I don’t have a mixer. Any tips for mixing by hand?
As long as the butter is softened enough, you can use a whisk (or rubber spatula, or wooden spoon) to cream together the butter and sugars and mix the dough together.
I used this recipe followed if exactly as said and turned out extremely dry I then baked and didn’t cook right. Had to throw out.very disappointed.
Sorry you didn’t like the cookies, Tracy. Did you make sure to spoon and level the flour too?
Merry Christmas and thank you for posting this easy delicious recipe! 16 years later I learned my husbands favorite cookies are oatmeal raisin and you nailed this recipe! I just realized today how butters make a difference in my cookie recipes and today I used challenge! This will be a new family recipe keeper! I will continue to
Use challenge butter as well as the texture is spot on!! And til I did everything as stated no alterations! I appreciate you also making the recipe a small batch since it’s only me and my husband! The only dessert we will have today for Christmas is your oatmeal raisin cookies and my chocolate chip cookie recipe with mint n chip ice cream as simple and classic is better to us! Thank you I can’t wait to try more of your recipes! God bless!!
Thank you, Lani! So glad you loved the cookies!
I added a second egg as my dough was to dry as well.
Something is off in your measurement or length of time in the oven. I’m a novice baker and my batch turned out perfect when baked for 11 minutes not 15. Try again.
Since the recipe calls for 10-12 minutes, 11 minutes sounds like the suggested time was the right amount of time. I had to bake mine for a few extra minutes, but I made the cookies very big! Live and learn. Nonetheless, the cookies were soooooo delicious!!! This was the first time I made oatmeal raisin cookies, but I will definitely use this recipe on the regular.
I used this recipe for the first time and followed directions exactly as stated. Cookies were amazing! I chilled them. Makes a big difference for separating the dough. I used cranberries for half the batch. The other half raisons! I tripled the ingredients then divided batter into two bowls. DO NOT OVER BAKE! Turned out perfectly. I will DEFINITELY make these again!!!!! Thanks for sharing!