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
LOVED THEM! So I made a couple of adjustments. I have A LOT of craisins left from a huuge bag I purchased so I thought about switching raisins for craisins, and kinda did, added 1/2 cup of craisins and then topped the missing other half with -salted- peanuts. They are DE LI CIOUS. They are soft AND chewy and I didnt push em much when placing the cookie balls on the baking sheet so they are like little moulds. The only thing I regret is that I found this recipe to bring em to work and I already commited but truth be told I want to eat em all by myself. Thank you very much for the recipe!
PS Almost forgot as well switched the baking soda for baking powder, they came out OK!
So glad the cookies turned out great for you, Marc!
Hi Danielle,
I need to make these cookies dairy free. Can I use a stick of dairy free unsalted margarine? If not, what do you suggest?
Also, should the parchment paper be greased?
What level should they be baked in the oven?
Thank you in advance.
That would probably be fine. No need to grease the parchment paper and I bake these cookies on the middle rack in the oven.
Oh dear !! These came out really awesome cookies. My whole family just loves them including my 1 year old. Thank you for the perfect measurements and recipe. It’s just like Tim Hortons. I had tried them earlier free times but didn’t came this close.
So glad you and your family enjoyed the cookies!
I wanted to use Stevia extract by Complements inplace of the grandulated sugar, but the texture is more like what fake snow is like – something not quite powder sugar but just as light. Would that change the texture any, or can you sub Stevia for sugar?
This is my first time using Stevia and I’m down to my last stick of butter, but I don’t want to miss out on these cookies tonight.
I haven’t tried subbing Stevia in these cookies, but I imagine that a sugar alternative would change the texture.
These cookies were both beautiful and addictive! I followed your recipe but added 100 grams of Greek Yogurt chips and did a mix of gold and regular raisins. We loved them so much that I’m making another batch in a few minutes. I’m a little scared to, but I may make two batches and try one with the 1/4 cup of Stevia instead of the granulated sugar. Wish me luck, and thank you for such a lovely recipe!
So glad the cookies turned out great for you! I’d love to hear how they turn out with the Stevia too!
Can I add chocolate chips to this recipe? If I want to make oatmeal raisins chocolate chips cookies but I want to use this recipe?
Yes, that’s fine! I would use 3/4 cup of chocolate chips and 3/4 cup of raisins.
Absolutely loved this oatmeal raisin recipe! the cookies turned out just the perfect slightly crunchy on the outside but chewy on the inside. I’m not usually a fan of oatmeal raisin cookies mainly because I don’t love raisins, but now these cookies are my favorite! Great recipe!
So glad you liked the cookies!
Just made these cookies and they are fantastic!!! Thick and chewy, like I’ve always wanted my cookies to be! Will definitely be trying some of your other cookie recipes and filing this one away for next time! I did use quick oats before reading the rest of the comments and they still turned out good. Will try with old fashioned oats next time though to see what I’m missing! Thanks for a great recipe 🙂
So happy to hear that, April. Thank you!
I just made these cookies tonight.
I added a tablespoon of molasses and cut back a bit of brown sugar. Also, had left over currants and cranberries, so added those with raisins. Made half with chocolate chips.
I adjusted the bake time for my oven and elevation, followed the cooling down.
These are a winner. Great taste and texture.
Thank you for sharing.
So glad the cookies turned out great for you, Scarlet!
Added a few chocolate chunks in mine and they still turned out perfect, soft and chewy. Yum! Thanks for this recipe!
Glad you liked the cookies, Abigail!
I have searched for a good oatmeal raisin cookie recipe for a very long time, and this is going in my recipe book! Fantastic recipe!
So happy to hear that, Courtney!
Is the brown sugar light or dark? And is it spooned, lightly packed, or firmly packed???? Kind of important to know in baking. I used light brown sugar and lightly packed it; didn’t chill the dough, and baked them on an ungreased cookie sheet. By sheer luck they came out perfect and DELICIOUS!!!!!! Please let me know about the sugar issue though for next time
I use light brown sugar, but dark is fine too, and I always lightly pack it.
I prefer soft cookies, but one housemate prefers crispy. Can I make both with the same dough?
You can skip the dough chilling and bake them a little longer, that should help make them a little crispier.
Just made these with my 4 year old. They are amazing! Best recipe I’ve found. Made them a tad too big but that’s not a bad thing in my house :o)
So glad you liked the cookies, Andy!
Can I substitute all purpose flour to oat flour? Would they still turn out good, what do you think? 🙂
Oat flour isn’t quite the same as all-purpose. I haven’t tried it, but I imagine it would make the cookies a bit dry if you did.
These are great! Thank you for the recipe, Danielle.
Thank you, Matt. Glad you liked the cookies!
Made these cookies this morning and they are soooo yummy! Also, thank you for adding in the gram conversion since I am in France and they do not use cups!
Thanks for the recipe 🙂
Thank you, Emily! Glad you found the gram conversions helpful too, I try to add them to all of my recipes now 🙂
Can I use quick oats instead of old fashioned?
Yes, but I really suggest old-fashioned oats. Quick oats aren’t quite as chewy and they can make the cookie dough drier.
Hi. Thank you for the awesome recipe. Just wondering if i would like to reduce the sugar. What’s the maximun i can reduce by? Also, i needed like 15-18mins for the cookies to set but the base is still alittle wet, is that ok? Or should the base be dry? Newbie at cookie baking here.
You could reduce it by 2-3 tablespoons, but I wouldn’t suggest much more than that. Have you checked your oven temperature with an oven thermometer too? Mine usually take between 10-12 minutes, they’ll still be soft when you take them out of the oven but they will firm up as they cool.
I made these cookies this morning and they are amazing! Had I known they would be so good I would have doubled the recipe (they are already almost gone)! Perfect texture and just the right amount of sweetness. Thank you for this recipe. It’s going to be a staple around my house.
So happy to hear that, Kristine! This recipe also doubles well, I’ve doubled it several times and they still turn out great!
This recipe made me so happy. I didn’t eat sugar the entire week and this was my ‘cheat day’. I used only 1 cup of sugar total and they came out wonderful. This one is a keeper. So soft too! My son loved it too. Thanks for posting the recipe.
So glad to hear that you and your son enjoyed the cookies, Leslie!
If I don’t want rasins or chocolate chips will this recipe work for regular oatmeal cookies? Also only have salted butter, will it work to just omit the added salt?
Yes, absolutely! If using salted butter, reduce the salt to a tiny pinch or about 1/8 teaspoon.
These cookies taste great but were as thin as paper
What did I do wrong?
If the cookies were thin it’s either because the cookie dough was too warm or you didn’t use enough flour. Did you refrigerate the cookie dough?
Delicious, I substituted 1 large tablespoon of apple sauce plus 2 teaspoons of rice milk for the egg which I can’t eat. I also used sultanas instead of raisins which I didn’t have in the cupboard. Will definitely be making again and can’t wait to try your apple and choc chip cookies. Thank you for such a great recipe.
So glad to hear that the egg substitute work well for you, Beverley! I’d love to hear if you try any of the other cookie recipes!
Hello! Can I double this recipe and freeze half? If so, how long to defrost for before baking?
Yes, absolutely! You can bake the cookie dough balls from frozen for an additional 1-2 minutes. Or you can thaw them overnight in the refrigerator and then bake as directed in my recipe. You may want to slightly flatten them before you freeze them to make sure they spread some as they bake.
Oh my Gosh. These might be the best cookies I’ve ever had. 10 stars out of 10!
Glad you liked the cookies, Dylan!
Can these cookies be packaged and mailed or are they too soft and will fall apart?
I think it would be fine to ship them. They may not be quite as soft if it takes about week to ship them though, but a few days should be fine!
Found your site and Oh Sooooooo happy I did. Been looking for oatmeal & dried cranberry cookies for a while which would not be loaded with sugar & I found it here. Just finished making them & OMG they are awesome. Followed the recipe for your oatmeal raisin cookies & since have allergy to raisins replaced the raisins with the low sugar dried cranberries. Refrigeration for 30 min. made the cookies chunky & beautiful.
Thank you so much for a great recipe and can’t wait to try your other recipes.
Ferryal
So glad you found my site and enjoyed the cookies, Ferryal! Let me know if you try any other recipes.
The recipe sounds great, but one important question – Don’t baked good with baking soda need something acidic in them as well?
That’s correct. The brown sugar is the acidic ingredient in these cookies that reacts with the baking soda.
i think i did something wrong… its not very sweet. has an odd taste.
I’m not sure what you mean, Rachel. Did you forget to add the sugar or mistakenly use something other than sugar?
Can i half this recipe? Should i just use an egg yolk for that?
I haven’t tried that yet, but it may work fine. I have a small batch oatmeal chocolate chip cookie recipe here: https://www.livewellbakeoften.com/small-batch-oatmeal-chocolate-chip-cookies/. You can use replace the chocolate chips with raisins 🙂
I ended up doing the whole recipe and i’m glad I did. We all love it!! Already tried this and your choc chip cookie recipe. Thank you for this!
So glad to hear that! These cookies are a favorite of mine!
Last question though, how long will the cookie dough last in the fridge? Thank you!
You can usually refrigerate cookie dough for up to 3 days. If it’s a little hard to scoop, just let it sit on the counter for 20-30 minutes.
Thank you for this recipe. I use to get these really thick domed oatmeal cookies from a cookie shop and I loved them, I wanted to make them but didn’t know how to make them domed and chewy, mine always came out flat. Some people like flat cookies, but I want the domed ones I use to buy. This may just be the ticket. I am softening my butter as I type.
If you want them to be thicker, you can try refrigerating the dough longer and that should help too. Hope you enjoyed the cookies, Cathy!
I did enjoy them and so did my husband. I made them with sunflower seeds and walnuts and they came out thick and chewy. This recipe is a keeper. Next time with chocolate chips. Thank you!
Glad to hear that, Cathy!