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
Hi DANIELLE
May i use baking powder instead of soda? I only hv baking powder a.t.m. And whats the proportion if its doable? I would love to try ur recipe. Thank u
Hi, Sher! I would actually recommend using baking soda so that the cookies turn out right. However, if needed you could use baking powder but you will need to increase it by about 3x since it’s not quite as strong as baking soda. Keep in mind that the cookies may turn out cakier if you use baking powder too.
Seems like something is missing in this recipe. Follow exactly to the direction and found the oatmeal flavor was not what other cookie recipes taste like. Also, adding white sugar kind of took away from the flavors. I suggest just brown sugar and boil the raisin to a add flavor. Add 2 or 4 tablespoons of the water from the boiled raisins.
The print out version of this recipe is missing the egg. I was wondering why they turned out so dry.
I just checked it and the egg shows on the printed recipe. It actually pulls from the recipe card on my site, so it shouldn’t be missing?
I love this recipe! I’ve veganized it by using aquafaba in place of eggs, and vegan butter instead of dairy butter. Works well! I’ve also followed the recipe as is and both methods are delicious. The only change I make is adding a few extra shakes of cinnamon, but the ratios are otherwise perfect. Yummy with chocolate chips instead, too.
I have made this recipe all kinds of different ways – as is, gluten free, dairy free, tried different kinds of sweeteners (coconut sugar, maple syrup), baked from frozen – and every time they’ve been great!
How do you make this a gluten free recipe? Asking for a friend 🙂
I haven’t tried it, but you should be able to use a gluten-free flour that substitutes 1:1 for all purpose flour and gluten-free oats.
This is more or less a perfect recipie! The ranges listed for ingredients is ideal. I’ve been researching and experimenting with this kind of recipie for oat raisin style cookies for a while now, and this one seems to nail all the parts together just right. Also its quite flexible in that you can tweak the amounts fairly safely and it will still work: I increased the amount of oats and butter and it turned out perfect. However I did chill mine overnight and I think that helped a lot.
Also I plumped my raisins beforehand and added 1/2 cup of chopped walnuts and threw in some nutmeg and a touch of allspice for extra flavour. Simply addictively delicious!
Also I should mention that this recipie has the perfect maximum upper limit for amount of sugar required. I actually used it as my benchmark sugar amount and ratio when comparing it with other recipies. Can’t tell you how many times I’ve just been absent-mindedly following a recipie along only to realise after that I should have cut the amount of sugar listed in half! Too many recipes simply list too much sugar and if you’re cooking in a hurry it can be very easy to overlook. So thankyou foe that!
Back here to make my 2nd batch. The first one was AWESOME!!!!
Hello. I am wondering if I do this recipe only with ordinary floor, is it works? I mean without oatmeal. Thank you in advance .
For cookies with just regular flour, you can use my chocolate chip cookie recipe here and swap out the chocolate chips for raisins.
Can you substitute chocolate chips for the raisins? 🙂
Yes, that would be fine!
Are golden raisins just as good as regular raisins in cookies
I’ve never used them, but I’m sure they would work just as well.
Hey Danielle i just wanted to let you know how much i appreciate your recipes. I love baking and i’ve been using your recipes for years they always come out perfectly and my family always lives them ?
Thank you so much! So happy to hear that!
Heya,
I made these and they look great but they have an overwhelming taste of baking soda. I was very particular about the measurements and I know I didn’t over pour the soda. They aren’t particularly sweet, either. Any tips? Thanks
I’m not quite sure why that would happen. Did you make any adjustments to the recipe? Specifically the brown sugar?
Loved this recipe! Cookies were perfect!
I made these exactly as the recipe stated with no substitutions or add ins and my family LOVED them!! Thank you for a great recipe!
I had been craving Oatmeal Raisin cookies… found this recipe in a google search. Made these with the addition of 2 T wheat bran and 1 T molasses (used raw sugar for brown ) with slightly less oats and sugar to even out quantities. Delicious! Thanks, Danielle!
Made these tonight and we all loved them! Very lightweight and soft.
Will this recipe still work if I take out the raisins? Family of Fussy eaters!
Yes, that’s fine!
Does this recipe double easily?
Yes, you can double it!
I quadruple this recipe. Absolutely amazing
I found the cookies rather dry. I did substitute brown sugar and white for coconut palm sugar to add moisture to the batter. Any thoughts on what went wrong?
Coconut sugar has less moisture in it than brown sugar, so that may be why they turned out dry. Other reasons could be due to using too much flour (if you scooped it from the container) or your oven temperature may be a bit too hot.
Do you think that I could substitute the raisins with cranberries?
That would be fine!
Hi there, I was wondering if you had a rough idea how many grams each cookie weighs before baking?? I don’t have cookie scoops so usually guestimate or weigh the raw dough.
Thanks for any info!
Hi, Laura! I’m not exactly sure, but I would guess each ball of cookie dough to be between 30 to 35 grams.
Thanks ever so much for speedy response across the pond. Also, forgot to mention before, really appreciate that your recipes also give amounts in grams.
Love these cookies, or biscuits as we call them in UK, just a little too sweet though. Can I reduce the sugar and if so white and/or brown? Cheers
You can reduce the sugar (either one) by 2 to 3 tablespoons. Just keep in mind that sugar helps cookies spread, so you may need to flatten them more before baking.
I did tweek, as I love spring white- wheat flour. So I used 1/2 cup white- wheat flour and 1/2 cup all purpose flour and added 1/2 t baking powder. Also, I always steam my raisins until soft and cut the raisins to 1/2 cup. With the wheat flour, I add 2 T. whole milk. Quick oats worked great also. Mine didn’t need refrigeration prior to baking, and cooked up great! Thank you for posting this “just right, not overly sweet” cookie!
Does it matter if you use rolled oats or quick oats?
You can use either one, but rolled oats will give you a chewier cookie.
Please could you advise as to howany calories are in each cookie?
Thanks.
Hi, Dan! I’m not sure about the nutritional information, but you can plug everything into an online calculator to get an estimate.
This is our absolute favorite cookie recipe! I kid you not when I say we make these on an almost weekly basis. My husband likes making up recipes and experimenting, but this is one of the few recipes he will stick to from start to finish.
This recipe works great with margarine instead of butter. Highly recommend!
I made the oatmeal raisin cookies this AM. I love how they bake up after being refrigerated. But I think I will modify the recipe by doubling the salt and replacing the white sugar amount with brown. Love the quantity this recipe makes!
I happen to only have gluten free rolled oats on hand. Not that I need to make this cookie cookie free, but will the recipie still work the same? Thanks in advance!
Yes, it would be fine to use them!
Hi can I use margarine instead of butter
I imagine that you could, but it’s not quite the same as butter so it will change the taste and texture of the cookies some.
We always make these with margarine, they come out great! Our favorite recipe by far.