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
OMG THESE WERE FANTASTIC. Brought them to work and were gone in seconds!!
This is this my only oatmeal raisin cookie recipe! I’ve make it several times. Now I’m trying to make it sugar free. I’m sure powdered monkfruit will render great results! Thank you!
Made these for the first time today and I think they came out pretty great! Only thing I personally would do is probably use 1 cup of oats instead or little less and a cup and a half. It was a bit overwhelming (could totally be a mistake on my end), but overall very tasty!
Made these for the first time four days ago, had a few for myself and shared the rest out with my neighbours kids. Wow, I’m now up at the crack of dawn making another batch all for me this time 😂. Love, love, love them. Added extra cinnamon. They are quick and easy to make and even easier to eat. Thank you ❤️👩🍳
I’ve made these several times. I make them just as recipes states but I double it. I will get 48 cookies if I keep each at 1.5 TBS of dough. However, I do need to bake them longer… 14 minutes. And I leave them on the cookie sheet a little longer than 5 minutes.
My husband really likes oatmeal and raisin so this has become his favorite cookie. If I make them for our church bake sale, he rushes to buy up 2 plates.
I love this recipe, simple and works every time and is great to tweek if you have a particular taste in mind. I add a bit of desiccated coconut and a spoonful of golden syrup for an Anzac biscuit twist, I have also added ginger in too and they come out perfectly chewy inside and crunchy outside (depending on how long you bake for) each time, thank you!!
Perfect! My dad’s fav so I gave it a shot. First time making oatmeal raisin cookies. Early Father’s Day present 💕He loved them.
I didn’t change a thing
Haven’t made these yet, but wondering if I can make them with 1/2 raisins and 1/2 chocolate chips? And could I use craisins sometimes instead of the raisins?
Yes, that would be fine!
so delicious!
Is there a substitute for the sugar? I would like to make these for my toddler but lower the sugar or remove completely. Is honey a good substitute? 🙂 I am very excited to try this recipe!
Hi, Lisa! There’s really not a good substitute for the sugar and I don’t recommend using honey either.
You can swap out 1/4 C. of sugar for one pure applesauce cup. Also, date palm sugar is lower glycemic than cane/beet sugar, but it has a darker brown sugar flavor, so if you like that you may love it. Can be found at Asian stores, including Indian stores.
Definitely a moist and delicious cookie
I used a GF flour and sugar free sugar
Baked 20 minutes will definitely use this recipe again
This is amazing. I didn’t have the old fashion oats so I used gluten free quick oats, 2 tsp cinnamon because I love love love cinnamon lol. I also used lactose free milk and vegan plant butter so I can have some without pain lol. They were absolutely amazing and chewy. My husband loved them and said you can make this again lol. We had friends over and they had some too And loved them as well. Now I have to make them some just for them lol. That’s okay I love love love to bake and cook. Thank you much! 😊
Love this recipe! I added one cup chopped walnuts and 1/2 cup raisins perfect.
Great recipe, I make them sugar free, and they still stay really chewy. Thanks
Delicious. I used whole wheat flour for extra fiber. They took ~14 minutes to cook, either because of the different flour or because I only ended up with 20 cookies. I might try with cranberries next time. The oatmeal cookie base is solid.
Omg thank you so much for this recipe
I have been trying over the years to make oatmeal raisin cookies like my aunt I can bake. I could do some cookies but the oatmeal raisin cookies never come out until this recipe. Thank you so much.!!!!
These are absolutely delicious. Soft and chewy. We loved them. I added walnuts and raisins to the recipe 🙂 This is such a good recipe!!!!
Made them for my wife, they came out great. I went for 15 minutes, little more crunch on outside but still moist inside.
I used 55g butter and made it to 150g with milk instead as a substitute as i didn’t like that much butter in my cookies. Absolutely perfect otherwise. Cooked for 15 mins for a bit more crispy outside. Very well received with some greek yogurt and honey on the side!
A+ from my family
Very good recipe! I only got 18 cookies, so I’ll double the recipe next time.
I made this recipe closely following instructions. I was concerned after combining all the ingredients because the dough was not moist but stiff. I baked them accordingly, but they did not improve. I feel that, in order for the cookies to turn out “soft”, there must be more moisture besides one egg and butter. They came out hard and crunchy and not to my liking or expectation.
These are wonderful oatmeal raisin cookies. They are chewy and crispy, a great indulgence. The recipe is a great one to add to one’s recipe file.
Your recipes are the best! I bake for my whole town and only use your recipes. And I owned a bakery for 25 years!
Really well done. Thank you
Thank you so much, Gretchen! That means a lot to me!
Absolutely brilliant recipe I used half the amounts and a little less sugar and added a little sourdough discard (kept all other ingredients exact) perfect recipe thank you 😀
Sooooo delicious & very easy. I picked up some Kerry Gold butter today & used it in them hubby said they are amazing he already ate 6 of them. Best recipe ever thanks for posting it.
Don’t have raisins can I use white choc chips?
Yes, that would be fine.
We love this recipe so much! Four years baking it, and this is what my husband always asks for if he gets a choice!
I have coconut oil in the cupboard, could I use this instead of butter? Thanks!
So glad you love the cookies, Mel! I haven’t tried these with coconut oil, so I’m not sure how they would turn out.
I’ve made them with coconut oil and loved them!
I’ve made these for a few years now and they always come out soft and chewy and I’ve put chocolate chips with the raisins and there always a hit! You can’t go wrong with this recipe!!
This recipe turned out perfect! I followed it exactly, measured every ingredient with grams and used parchment. Total success! At first I was worried that there were too many raisins but in eating them, it’s the best amount, so I wouldn’t change a thing. Will definitely make these again (and they made exactly 24 cookies as per the recipe)
So easy and delicious! Reminded me of baking cookies with my grandma many years ago. Can’t wait to try some other recipes!