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 is our all time favorite oatmeal cookies! My husband loves a good chewy oatmeal cookie but they’re usually way too sweet. This recipe is just right! The first time I made them I added less sugar than the recipe calls for. They were AMAZING! The second time I made them (like a week later) I used the amount of sugar as stated in the recipe. They were AMAZING! I think we’ll still opt for less sugar for health reasons but they are so delicious either way. Not overly sweet and just a perfect cookie! Thank you! Our search is over!
Did I miss the nutrition label or is that not available? I recently started a diet that includes counting calories but these would be well worth including in my daily count on occasion. You just have to have a treat sometime!
So glad you loved the cookies, Jackie! I’m not sure about the nutrition information, but you can plug everything into an online calculator to get an estimate.
My husband and family love these cookies ,I doubled the recipe and they came out great so far I’ve made them every week ?. Thank you for this recipe
The best oatmeal raisin cookies I’ve ever had! I added walnuts too 🙂
Cookie didn’t spread but bursting with flavor! Almost cake like! I flattened mine with a spoon half way through baking. Delicious and a win! Thanks!
Tasty but the cookies didn’t spread at all for me and I didn’t see any benefit in chilling them before baking, the dough was already pretty solid and it meant they needed longer to bake/brown as they were still cold in the middle.
Can sugar just be omitted?
Do you mean all of the sugar? If so, you can’t omit all of it. You could probably reduce it by 2 to 3 tablespoons, but the cookies won’t spread as well.
This oatmeal cookie recipe is definitely a keeper. Oatmeal cookies tend to be overly sweet so I used a little less granulated sugar than what the recipe called for. In retrospect, I think they would have spread out more and tasted just as good with the whole amount. I pressed my cookie dough balls down more than slightly and they came out smaller and thicker than the recipe photos. They’re actually really cute and my husband said he wouldn’t change a thing. He loves pecans so I only added 1/2 cup raisins plus 1/2 cup chopped pecans. So delicious with a hot cup of coffee! Thanks Danielle! I finally found the perfect oatmeal cookie recipe!
My husband ‘s favorite and of course I love oatmeal raisin cookies too; just as much as chocolate chip and peanut butter. I only add 1/2 cup raisins and also add a 1/2 chopped walnuts or pecans.
Hi, can I double the ingredients if I want double batch?
Yes, that would be fine!
Did everything the instructions said but my cookies came out very dry and didn’t spread out at all I even smooched em with a fork what did i do wrong
It’s possible your oven could be a little too hot. Have you checked it with an oven thermometer? Did you may sure to spoon and level your flour too? If the cookies are dry, you can store them in a container with a slice of bread and that will soften them.
Made as directed. Leveled off ingrediants, room temp egg, correct butter and followed directions. Used fresh ingredients. Didn’t over cook. Cookies were definitely very dry, hard and not chewy. Not sure what I did if everyone else is saying they were perfect… also could use more cinnamon for flavor but that’s what we prefer.
Have you checked your oven temperature with an oven thermometer? Or did you happen to use a dark baking sheet? If so, either one can cause cookies to bake faster and make then dry/hard. You can store your cookies in an airtight container with a slice of bread and that will soften them.
Can I use salted butter instead of unsalted.
Yes, just omit the salt or reduce it to a tiny pinch.
I would like mine to spread more but they only get thicker, so I flatten mine out a lot, they turn out nice though. Mfr add baking powder next time, maybe that will help a bit.
How about honey instead of sugar? I don’t cook cookies very often, probably 4 or 5 times in my 48 years lol, but I am right now and I have a gallon of raw honey and no sugar. I’m gonna try it anyway because I’m sure your not reading your email on a Friday night at 9:30. Ya when your a man, cooking cookies at 9:30 on a FRIDAY night you must of ran out of things to do. Lol I’ll blame it on the weather . Merry Christmas!
Hi, Travis! I wouldn’t recommend using honey in this recipe, it would change the taste and texture of the cookies.
Can I replace the raisins with chocolate chips?
Yes, you can replace the raisins with 1 cup of chocolate chips.
Easy and delicious!
I did everything exactly as directed but they came out cake like.
I live in Colorado so higher altitude do you think that had anything to do with it?
They shouldn’t have been cakey, did you make sure to spoon & level your flour? If so, you may need to make some adjustments for high altitude. Some readers have found this guide from King Arthur Baking helpful.
Finally! After 30 years of my trying and failing to get the soft & chewy oatmeal raisin cookie I wanted, this recipe really delivered. I make them half raisin-half craisin. Goosed with a smidgen of cloves. Since Danielle thoughtfully provided the measurements, I weigh the ingredients. And I get a consistent cookie every time.
I make some batches adding a 1/2 cup of coarsely chopped walnuts. With these extra bits, I have to flatten the dough balls a little more to get them to spread or I get cookie mounds.
Either incarnation is just wonderful and I thank you very much, Danielle, for giving me the cookie I’ve always wanted. Cheers from the coast of Maine!
Thank you, Joyce! So happy to hear that you love the recipe!
So sweet, so delicious, I love it, Thank you so much!
Just made your soft and chewy oatmeal raisin cookies. They are absolutely awesome. Recipes don’t always work out for me but these are wonderful. Made them for husband he loves them and sometimes he’s hard to please. Thank you! for the recipe i will be trying more of your recipies.
So happy to hear that! Thank you!
The recipe came out perfect. I actually keep the cookies in the oven for an extra five minutes. Lovely, chewy and not too sweet. Thank you.
Hiya
What temperature would you do for a fan assisted oven?
Thanks – can’t wait to try these out!
I would reduce the oven temperature to 325°F (163°C).
These are perfect every time I make them! And I have made them several times;) My go to oatmeal cookie recipe – thank you! I have added walnuts, coconut flake, pecans etc. I think next time I’ll try adding some chopped dried cherries.
Do you know what the calorie count is per cookie?
Hi, Jesica! I’m not sure about the nutritional information, but you can plug everything into an online calculator to get an estimate.
DONT SEE ANY LIQUID SO HOW DO YOU GET DOUGH ? MINE ARE JUST AS DRY AS POP CORN—-WHAT GIVES ?
Most cookie recipes don’t use liquids like milk, buttermilk, etc. The egg is enough to help add moisture and bind the dough together. Did you make sure to spoon and level your flour? Or did you scoop it from the container?
Can I use salted butter for this recipe?
Yes, that would be fine! You can omit the salt or just use a tiny pinch.
Hi, i followed this recipe exactly but my cookies barely spread and were not very soft. It has a very crispy exterior. Should i have let the chilled dough come to room temp first? I made chocolate chip cookies using similar mixing methods and lengths, and they turned out perfect, soft and chewy. (So i dont think i overmixed the oatmeal cookie batter) I have yet to make an oatmeal cookie that is spread out nicely and chewy like a chocolate chip cookie. Do you have any advice for me?
Did you make sure to slightly flatten each ball of cookie dough? And did you spoon and level your flour or scoop it from the container?
I used gram measurements and yes i flattened it
They should have spread in the oven. If you make them again you can skip the dough chilling to help them spread more and I would recommend reducing the baking time 1 to 2 minutes so they turn out softer. I hope that helps!
These are my absolute favorite!!! Is there any way to make these taste the same with less calories?
Hi, Nicole! You could probably reduce the sugar by 2 to 3 tablespoons and use less raisins in the cookies, but I’m not sure if it would be enough to make a big difference.
Hi,
Could I add banana to this without it being to wet?
I haven’t tried it, but you’d likely need to make some other adjustments like swapping out the egg for the mashed banana or using just an egg yolk.
Can I half the recipe? If so what how do you half an egg lol
I’d recommend using my small batch oatmeal cookie recipe here and just swapping out the chocolate chips for an equal amount of raisins.
For half a egg scramble the egg with fork and use half of the mixture.