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
Best oatmeal cookie I’ve had in ages! I’ve made variations without raisins and they were all good. One had chocolate chips, another cinnamon chips and the third, Kraft’s small caramel balls (my favorite). They were all soft and chewy with excellent flavor.
This is the best Oatmeal Raisin cookie recipe I’ve tried and I’ve tried a lot. I love the fact they taste delicious when made with wheat flour or with gluten free flours. Thank you for this recipe from someone who has baked enough to recognize a great recipe.
These look amazing! Silly question, but would I be able to use baking powder instead of baking soda, or would that drastically change the consistency? I never bake, so I’m just curious to know how the baking powder measurements would differ if I make this one little adjustment.
Hi, Kay! I would recommend using baking soda if you can. Baking soda is 3-4x stronger than baking powder, so if you used baking powder you would need to adjust the amount. It would also change the texture of the cookies slightly.
I literally just made these and my son loves them! Thank you so much for this delicious recipe! ❤️
OH my oh my, these cookies are the best I have ever tasted. Made them just like the directions said and they came out perfect. Thank you for sharing your recipe with us.
hey I just came across this recipe, and it intrigued me.
Just wondering if I can use Cane sugar instead of Brown sugar?
I do recommend using brown sugar, since it reacts with the baking soda in these cookies.
Sorry but I was also disappointed as the cookies didn’t spread at all for me either. Stayed little blobs. Cooling them in fridge made them worse I think. Followed the recipe exactly. But hand mixed well, as I don’t have a stand mixer. Is that the issue for this recipe? You must use a stand mixer? As I made a different recipe with oatmeal and chocolate chips and they were perfect so not sure why these didn’t turn out?!
Hand mixing shouldn’t cause that to happen. Did you make sure to spoon and level the flour or did you happen to scoop it from the container?
My first time baking cookies impressed all family. They are sooo gooood! Thank you for sharing your tips!
love this recipe! My family and I always use this oatmeal recipe and haven’t switched it up since. Today, we doubled the recipe and came up with 40 cookies using a 1 1/2 tablespoon scoop per cookie. Was just wondering around how many calories each cookie has? Thank you!!
So glad you enjoyed the cookies! I’m not sure about the nutritional information, but you can plug everything into an online calculator to get an estimate.
Hi are there any ways of making this without egg? Would banana work as a substitute?
I think some mashed banana would work, though it may change the texture of the cookies some.
Am I able to use quick oats?
Yes, that’s fine.
Best oatmeal raisin cookies!
really good recipe, cookies came out lovely. i added a teaspoon of nutmeg and a small amount of orange zest and extract for a bit of extra flavour and that worked well too. 🙂
Love this easy recipe. I took out the nuts and replaced them with mini chocolate chip and cinnamon chips, absolute perfection… Thank you!!!
I don’t know how to bake, but every time I see your recipes I find myself tempted to bake. I try the oatmeal raisin cookies, I was so shocked because they came out delicious. I follow the instructions step by step I was so so surprised on how good they came out that my husband was actually willing to try them and by the look on his face I’m sure he didn’t believe me that I had baked them. Thank you so much for your recipes
Sounds good. Going to give them a try tonight.
As to the person asking if they could use almond flour, my daughter is gluten intolerant. She has great luck with the Walmart brand gluten free flour. I also have heard Red Mill has an excellent gluten free flour as well.
I’m making a few different cookies today and freezing most of them. Would you say the dough freezes well or would you cook first then freeze? Can these unbaked frozen cookies go straight to the oven or should I let them come closer to room temperature?
You can freeze the cookie dough or freeze them once they’re baked and cooled. If you freeze the cookie dough, I would slightly flatten each ball of cookie dough before freezing them. You can just bake them from frozen for an additional 1-2 minutes.
Making these tomorrow for hubby? Can quick oats be used as that’s what I have on hand.
That would be fine!
Best oatmeal and raisin cookie recipe yet! Easy to change measurements and temperature to UK needs. My husband is delighted!
Have sent the recipe to my grandchildren as we cannot see each other during these unprecedented times. Little things to help stay in touch.
Will be checking out more recipes. Thank you!
Hi! I’m just about to make these but I only have sultanas, can they be used instead of raisins?
Yes, that’s fine!
Best oat cookies I’ve had amazing recipe, I used spelt flour instead as that’s all I had in the cupboard and it tasted amazing still! Do you know how many calories are in each cookie, as I’m curious? Thank you x
So glad you liked the cookies! I’m not sure about the nutritional information, but you can plug everything into an online calculator to get an estimate.
Can I use almond flour instead of wheat flour.
I haven’t ever tried it with this recipe, so I’m not quite sure.
Made this several times already. Simple recipe for a crowd pleaser. Everyone at home loves it! Thanks for this recipe!
These didn’t spread out at all…stayed as little blobs. I’m an experienced baker and followed the recipe to a tee.
Sorry you had trouble with the recipe. Did you make sure to spoon and level your flour and slightly flatten the cookies too? If you happen to skip one of those steps, it could cause that to happen.
Easy, and as chewy and delicious as promised!
Delicious! I actually backed one batch soft and chewy and the second on the crispy side as I prefer cookies that way. I must say both kinds were equally good. Thank you for this great recipe.
Omg! I have made a lot of oatmeal raisin cookies but I have to say this a keeper. Awesome flavour and baked up beautifully. I doubled the batch and put 1 cup of chocolate chips in half the batch and the just the raisins in the other half. Saved time doing it this way and didn’t affect the dough at all.
I will suggest tho, before chilling the whole batch, scoop and place them on a tray in the fridge to cool. Much easier to work with a softer dough than a harder dough and breaking your cookie scoop. Ugg!
Otherwise these are my new go to cookie. Love them.
Much thanks for the wonderful recipe.
Followed the recipe exactly and they were ok. I was looking for a really dense, chewy, moist cookie and these were sort of light and a bit dry (maybe I did something wrong but if so I can’t figure out what). They were easy to make and everyone ate them.
Absolutely the very best oatmeal/raisin recipe ever.. incredibly soft and chewy. My new go to recipe. The chill is critical, i kept it in the fridge until each batch went to the oven.
Thank you.
These are the best oatmeal cookies I’ve ever had!!! Thank you so much for sharing your recipe! ?
excellent cookies liked by family
I made the chewy oatmeal raisen cookies but I took your idea of using chocolate covered raisens. OMG, they were wonderful! I did use more of the chocolate covered raisens, using 1 1/2 cups and I didnt feel that was too many. Even the last cookie on the pan had some. This is my favorite cookies anyway so next time may stick to plain raisens, or maybe not! ??