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.
YESSSS! Soft and chewy cookies are the BEST! Especially when it comes to oatmeal cookies. I usually make them without the raisins because I don’t care for them that way, and like you suggested, I always add some chocolate instead! My husband would be a huge fan of these though…looks so good, Danielle!
Thank you, Gayle!
Can I use just a cookie sheet sprayed with non-stick spray?
I love these cookies bc it doesn’t take a lot of butter and had never refrigerator dough bf but it was great working with this recipe. Thanks so much!! There delicious! ! This will be my second batch!!
So glad you like the cookies, Alena!
Light or dark brown sugar?
I always use light brown sugar just because it’s what I usually have on hand. Either one will work fine though!
I am wondering where I went wrong in your recipe. The oats came out hard on the top of the cookie. Please help I followed everything and I really would like to use this recipe for an upcoming family event
I’m not quite sure what you mean, Scarlet. Did you mix the oats into the batter good?
Can these soft and chewyi oatmeal cookies be frozen since they are only good 5 days
Absolutely! You can just thaw them to room temperature before serving.
These are by far the best oatmeal cookies I’ve made. Thanks Danielle! I made these with just pecans and they were great!
Pecans are always a great idea in oatmeal cookies, so glad you liked them!
Could you mix batter and chill over night to bake in the a.m.?
Yes, absolutely! If the cookie dough is a little too hard to scoop, just let it sit on the counter for 20-30 minutes and that should help.
What is the difference if I use instant oats instead of the whole rolled oats?
Instant oats tend to be more powdery and don’t have as much texture as rolled oats. They can make your cookies a little drier and they won’t have the same chewy texture as rolled oats.
I threw in a tablespoon of molasses and orange zest and dried cranberries in place of raisins and tasted great
That sounds fantastic, Joan!
My cookies turned into cake cookies. I don’t know what happened.
Sorry to hear that, Lesley. Did you spoon & level your flour or did you scoop it out of the container? And did you use a large egg?
No l didn’t use eggs. That’s probably why. I don’t eat eggs.
That would be why they turned out cakey. You could possibly use an egg substitute, like a flax egg, but I haven’t tried it in these cookies yet.
Can you make dough and freeze to make at later date?
Yes, absolutely! I typically just scoop out the cookie dough and freeze it on a baking sheet first (so they don’t stick together in the bag/container), then store it in a freezer/bag or container. You can bake from frozen for an additional 1-2 minutes. Frozen cookie dough will usually keep for 2-3 months.
The addition of cinnamon in cookies – is so so so good! It should ALWAYS be added! 🙂
I definitely agree with you! 🙂
yes, I added even more. And they were yummy.
So glad you liked the cookies, Rose!
I agree! I actually added pumpkin pie spices to the dough and OH MY GOODNESS was it good! I also soaked the raisins in some vanilla extract before adding them into the dough, and WOW! SO delicious. This is definitely a keeper! 🙂
Pumpkin pie spice is a great idea! So glad you liked the cookies, Krissy!
Love oatmeal cookies! I am not a raisin lover, so I use chopped craisins instead. It’s the only dried fruit I like 🙂
I love to use craisins too! The craisins are really great with white chocolate chips mixed in too! 🙂
These are seriously delicious cookies. This recipe will be my “go to” from now on!!
I’m so glad you liked the cookies, Lisa!
Really tasty! Soft and chewy as promised.
So glad you liked the cookies, Amber!
I adjusted the recipe after reading the reviews. I soaked the raised in 1/2 cup of water for 30 minutes, poured raised with the water into the mixture. Added 1/4 cup of finely chopped pecans. They came out perfect!
So glad you enjoyed the cookies, Roberta!
My cookies didn’t expand almost nothing I pushed down with fork and baked 2 more minutes, hmm I’m gonna put in room temp I hope they expand more… what could I do?
Hi, Cathy. Did you scoop the flour out of the container? Or spoon and level it?
does it make a difference? i always scoop
Yes, scooping the flour from the container causes it to become packed inside the cup and you can end up with too much flour in your recipe. The correct way to always measure flour is to spoon & level, I wrote a post about it here: http://www.livewellbakeoften.com/how-to-measure-flour/.
My husband LOVES oatmeal and raisin cookies and these are absolutely the very best I’ve ever made. They are so delicious. He likes to take them on his fishing trips. They (the cookies) are a keeper. Glad I found your web site.
My husband loves oatmeal raisin cookies too, Betty! I’m so glad you liked the cookies, thanks for taking the time to stop by and comment 🙂
Did you mean to drop 1 T. or 2 T. of the dough to make 1 cookie? Thank you.
Hi, Miriam. I use a 2 tablespoon cookie scoop when I measure out the cookie dough in this recipe. You can feel free to make them any size you like, just adjust the baking time as needed.
My husband wants me to make these cookie with peanut butter. Any suggestions on how much to add and would it change other ingredients. Thanks
Hi, Faith. I haven’t tested this recipe with peanut butter yet, so I’m unsure of what adjustments you would need to make.
I wonder if your husband is thinking of no bake cookies?
Can you freeze the cookie dough in balls on a cookie sheet then put in ziplock and bake when you wanted a few?
Yes, that would be fine! If you bake the cookie dough from frozen, just bake for an additional 1-2 minutes no need to thaw the dough.
Just perfectly AWESOME <3
So glad you enjoyed the cookies, Jesse!
I have tried several oatmeal cookie recipes and I must say yours is delicious.. I have three picky teenagers and they really enjoyed them.. I will definitely keep this recipe.. Thanks for posting!!!
That’s so wonderful to hear, Nancy! I’m so happy to hear that everyone loves the cookies! 🙂
These came out pretty good. The raisin to cookie ratio was a bit too much. I would next time just put a bit less raisins or add nuts or chocolate chips like you suggested: )
So glad you liked the cookies, Annette!
Love these so much! So easy and turned out super delicious!
I added about double the amount of cinnamon and did half of the brown sugar dark instead of light and they are soo yummy!
Definitely doesn’t hurt to add a little more cinnamon in my opinion 🙂 So glad you liked the cookies!
Can you please tell me approximately how many dozen this recipe makes? Thank you.
If you use a 2 tablespoon cookie scoop, the recipe will make about 2 dozen cookies!
I tried a lot of recipes out there and these are truly the best and unbeatable. Thank you. Every year at the end of school year my son and I bake cookies for the teachers. This year I was told we didn’t make them enough. So easy I say even us men can do it flawlessly.
I’m so glad to hear that, Louie! And how nice of you and your son to bake treats for the teachers too, I’m glad they enjoyed the cookies!
I just tried this recipe today and this will be my new recipe to follow from now on. Thank you.
That’s so wonderful to hear! Glad you liked the cookies! 🙂
I made this recipe exactly as specified, including placing in the refrigerator. The cookies never spread, stayed in ball form. They were also extremely dry and crunchy.
So sorry to hear that, Brenda. I’m wondering if there may have been too much flour in your cookies and that’s why they didn’t spread? Did you spoon and level your flour? Or did you scoop it out of the container? I always spoon & level flour for my recipes, since scooping it out of the container can cause it to become packed in the cup and you usually end up with quite a bit more flour.
Can you use cake flour instead of reg. Flour?
I haven’t tried it yet, but it should be okay. The cookies may be a bit lighter/softer though since cake flour has a lower protein content. A good rule of thumb when substituting cake flour for all-purpose is to use 1 cup + 2 tablespoons cake flour for 1 cup of all-purpose.
Love these cookies. This is now my go to recipe. I have tried the base recipe with crasins and white chocolate chips. Everyone loves them.
So glad you liked the cookies, Zalika! I love using white chocolate chips and craisins in these too! 🙂
I made the oatmeal with cranberries for my son’s class room all the kids absolutely loved them …
So glad to hear everyone loved the cookies, Shawn!
This is the best recipe for a soft oatmeal cookie , I used dried cranberries instead of raisens, they turned out perfect ! I made one batch last week and they went so fast . I made a double batch today!
So glad you liked the cookies, Thomas!
Any problem doubling this recipe? I’d like to add raisins to half and chocolate chips to half.
Haven’t made yet so can’t rate but I intend to!
It may be okay, but I haven’t tried doubling it yet. I usually just bake separate batches to avoid over mixing. If you’re planning to do half chocolate chips and half raisins, I would probably just do two sepearate batches.
I have doubled. Even quadrupled this for making batches for church fellowship hour. Still come out perfect. Everyone loves them.
That’s great to know, Whitney! I usually just make a single batch of these and haven’t tried doubling this recipe yet. Thanks for sharing, that will be helpful for others! 🙂
how many cookies does this recipe make?
I use a 2 tablespoon cookie scoop and usually get 22-24 cookies.
I use 1 regular tablespoon + 1 regular tablespoon to make one 2 tablespoon ball. Recipe only yields 15-17 cookies. How come?
Are you using a measuring tablespoon?
Yes, I am using a level tablespoon x 2 rolled into loose ball. BTW, I meant to give you 5 stars but goofed up. Cookies are fab!
Sometimes I use a 1.5 or 2 tablespoon cookie scoop (either one works fine) so I may have been measuring with my 1.5 tablespoon scoop at the time. I’ll update the recipe to include that information! I’m glad you liked the cookies!
A very moist and delicious cookies. I made some for my sister, they’re her favorite.
So nice of you to make these for your sister! Glad you liked the cookies too!
Great recipe, i doubled it to send a friend and used 1 cup golden raisins and 1 cup of butterscoth chips. Came out so perfect. Thank you!
Butterscotch chips sounds wonderful, Diane! So glad you liked the cookies!
Can I make the cookies without raisins?
Yes, that would be fine!
These are amazing!! I double the batch and then divide it into separate batches and add different things. My favorite is yogurt covered raisins. I have also add Reeses pieces to them. Just about anything will work.
So glad you liked the cookies, Sheri!
I just made those exactly according to recipe but replaced half of the raisins With chopped nuts. It seems like there is way too much oats and raisins in there that keep the cookies from melting. They just stayed ball shaped and did not melt down at all like cookies usually do. Very strange. I’m a little disappointed because this got such good reviews. 🙁
I’m sorry to hear that, Sarah! I’ve never had any issues with the cookies staying in a ball shape, so I’m not quite sure what happened. When you measured the flour, did you scoop it out of the container? I always spoon & level my flour for recipes (here’s a post I wrote on it). Scooping it out of the container can cause it to become packed inside the cup and you can end up with quite a bit more flour in your recipe. I’m wondering if maybe there was too much flour and that’s why they didn’t flatten out some when you baked them.
That exact thing happened to me. I problem solved and it was indeed inaccurate measuring with the flour. When I used exactly 125 grams of flour, the dough melted while being cooked. The first batch stayed shaped as a ball, part way through cooking I reached into the oven with a spoon and flattened them slightly. Gotta watch how we measure flour. Additionally, if your egg is not LARGE, that will also affect the wetness of the dough. Try the recipe again. The fun part about baking is found in the redo. 🙂 This is seriously a really great recipe. Happy Baking!
Thank you for sharing, Pauline! I’m glad to hear that weighing the flour helped, great tip on the egg too!
My family LOVEEEEE this cookies. Are really sotf and chewy. From Venezuela we give you the go-ahead.
So glad your family loves the cookies, Alejandra!
Is it possible to use individual packets of oatmeal to make these cookies, along with adding the other ingredients?
Hi, Kathy! If they’re packets of instant oats (quick cooking oats) or flavored they weren’t work well in this recipe. You’ll need regular old fashioned rolled oats for these cookies.
FIVE STARS!! While surfing for an Oatmeal cookie recipe and I came across this one. I only comment AFTER I have actually bake, tasted, and occasionally consumed way too many cookies. Officially, I am under the influence of the charms of these TOTALLY AMAZING, CHEWY, SOFT, DECADENT OATMEAL COOKIES!!! The cinnamon takes this cookie to a completely new level of cookie heaven. I used Golden Raisins (they are a bit juicer) and chopped up 2 Medjool Dates to make the cup measurement. Danielle, your recipe is ACE! I’m moving this pin to my FAVOURITES! Thanks for dinner. Oatmeal cookies are good for dinner, right?
I’m so happy that you liked the cookies, Pauline! And I think these are totally acceptable for dinner too 😉
These are delicious!! I will be sharing!
Thank you, Traci! Glad you liked the cookies!
Your cookies made my husband think I am the world’s best baker. 😉 Thank you!
That’s wonderful to hear, Deanna! Thank you! 🙂