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!
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.
- 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
Soft and Chewy Oatmeal Raisin Cookies
- 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
- 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.
I meant to say will add rum to my raisins next time, lol
These were absolutely delicious!
THIS IS THE SECOND GOAT FOR THE BEST OATMEAL COOKIES RECIPE! I’m the biggest FAN of Live well bake often! I would love to collaborate!
this recipe yielded 24 cookies but not the size that’s shown. They are not soft and chewy, rather dry.
100% agree, I made them and they never even flattened the way every other cookie i ever made. they pretty much stayed almost as a round ball. was very disappointed. NOT moist or soft or chewy in the least
You need to slightly flatten each ball of cookie dough before baking to help them spread. If your cookies looked like a “round ball” after baking, I’m assuming you either skipped/missed this in step 6 of the recipe.
This is a fantastic recipe! Dare I say, it is better than the Quaker Oats recipe. I reduced the brown sugar by about a third and the white sugar by half. I used 2/3 einkorn white and 1/3 einkorn whole wheat flour. And I didn’t chill it. I hope I didn’t change it too much to be considered a different recipe altogether. I think I will try using pumpkin spice the next time I make this recipe. There will definitely be a next time!
Really nice recipe. I personally reduced the amount of raisins by about a 2/3s
Very good. I ran out of raisins so half were cranberries. Was out of vanilla so used a tsp of maple syrup. My kids loved them
Oh! Maple syrup. What a great idea! Thanks for the tip.
This is the second time I’ve made this recipe. It makes great chewy cookies that are lower in fat and sugar than many cookie recipes.
Thank you for sharing this great recipe.
i followed recipe to a tee, got small hard cookies.
The first dozen were just out of the fridge, and they were on the small side, so I made ’em a little larger, and with the dough being closer to room temp, baked 12 minutes and they were perfect! I made a double batch and got 3-1/2 dz – they are the ?!
Would it be possible to add coconut?
Yes, you could add 1/2 cup of shredded coconut.
Made these with honey instead of white sugar; half cup cherry , half cup rasin. Excellent flavor. Maybe some dates on next batch
Amazing recipe. Followed it (by weight) and the recipe made 24 cookies and they came out perfect
Nutritional information please
I’m not sure on the nutritional information, but you can plug everything into an online calculator to get an estimate.
The best oatmeal raisin cookie I’ve ever made! My family agrees. I’ve made them several times, both refrigerated before baking and right after mixing. Excellent results.
Thanks for the amazing recipe!
I’ve made these several times now and they are sooo good!
I bake them a little shorter…9 minutes and they are very soft.
I don’t chill the dough either and they are still perfect.
I’ve added nutmeg to mine and it gives them just a bit more “kick.”
I quadruple the recipe and it still turns out perfect.
I don’t bake very often, so followed the recipe closely. I dropped the two sugar weights by about 10g as I prefer a less-sweet taste, but didn’t want to mess with the science. I found the finished mix very difficult to mix – perhaps my egg was a bit small. Nevertheless, the finished cookies were soft, chewy and delicious. I’m looking forward to trying them again, maybe with some ginger/coconut and the rum soaked raisins sound good too. Thanks!
The first time I made these I followed the recipe exactly. Cookies were quite good to taste, definitely needed a stand mixer to mix the thick dough.
Today I made them again, doubled the amount of cinnamon and used half butter, half coconut oil. I think the texture is improved, and loved the extra cinnamon.
Yum, these were good! Only changes were using quick oats, and adding a handful of chocolate chips.
I’m definitely going to make these. Some oatmeal cookies don’t have the right ingredients but this recipe looks perfect only thing I’m going to change is(don’t you hate that when someone says it’s great and changes it,sorry) but I’m going to use Trader Joe’s dried blueberries instead of the raisins. And chopped toasted pecans. Goody!! project tomorrow.
I was bored and wanted sweet. I’m truly amazed. These oatmeal raisin cookies were awesome!!
I found the dough to be so stiff that I couldn’t stir it. I added another egg (cold from the fridge and not blended with the sugars). I am resting from the exertion and the dough is resting in the fridge. I hope the cookies turn out OK.