These Soft and Chewy 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. So today I wanted to share a simple and classic oatmeal raisin cookie recipe with you. This is by far my favorite recipe for soft and chewy oatmeal raisin cookies, they’re so easy to make, and they always bake up so beautifully.
And if you’re not a huge fan of raisins, you can easily replace them with some chocolate chips for an easy chocolate chip oatmeal cookie recipe. Or maybe even use chocolate covered raisins? Now that I think about it, I’m actually trying that next time.
To make these cookies, you’ll cream together a stick of unsalted butter with some brown sugar and granulated sugar. I love to use a bit more brown sugar than granulated sugar in cookies because it adds more flavor, moisture, and creates a chewier cookie. Brown sugar is one of my favorite ingredients to use in the kitchen and I go through it like crazy!
You’ll also mix in some of the usual ingredients like an egg, vanilla, flour, baking soda, and some salt. I also love to mix in a little ground cinnamon into oatmeal cookies because it adds a little something extra to them. If you’re a total cinnamon lover, you can feel free to increase the amount a bit. You’ll also be mixing in some old-fashioned roll oats and raisins. I find that 1 cup of raisins is perfect to get a good amount of raisins in each cookie.
To keep the cookies from spreading, it’s best to refrigerate the cookie dough for about 30 minutes. By refrigerating the dough, the cookies bake up thicker and it allows the flavors to marry together. These cookies always bake up so perfectly and they may even change the mind of someone who thinks they don’t like raisins.
I mean, how can you resist a cookie that looks like that??
- 1 cup (125 grams) all purpose flour (spooned & leveled)
- ½ teaspoon ground cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (115 grams) unsalted butter, softened to room temperature
- ½ cup (100 grams) brown sugar
- ¼ cup (50 grams) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 and ½ cups (150 grams) old-fashioned rolled oats
- 1 cup (150 grams) raisins
- In a large bowl, whisk together the flour, cinnamon, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, cream together the butter, brown sugar, and granulated sugar for 1-2 minutes until well combined. Add the egg and vanilla extract and mix until fully combined.
- Slowly mix in the flour mixture and continue mixing until just combined, then mix in the oats and raisins until fully combined, making sure to scrape down the sides of the bowl as needed.
- Cover the cookie dough tightly with plastic wrap and refrigerate for 30 minutes.
- Meanwhile, preheat the oven to 350°F. 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 and scoop out 1.5-2 tablespoon sized balls of cookie dough and dropped onto the prepared baking sheets. Make sure to leave a little room between each ball of cookie dough as they will spread a little while they bake.
- Bake in separate batches at 350°F for 10-12 minutes or until the edges of the cookies are lightly golden brown and the top is set. Remove from the oven and cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to finish cooling.
Cookies may be stored on the counter in an airtight container for up to five days.
Love oatmeal cookies?
Try my Apple Oatmeal Cookies next!
Or if you’re looking for a small batch recipe, my small batch oatmeal chocolate chip cookies are also a reader favorite!