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 followed the recipe except did not use the rolled oatmeal used the other one. Cookies were great when removed from oven ,only thing i did different there was took them off the bake sheet right away and put them on the screen whether this created the following problem which put the cookies in jar when cooled BUT the next morning they were harder then a bullet around the edges. I need help as i love these cookies. Tom
Hi, Tom! I don’t think removing the cookies from the cookie sheet early would have caused that problem. Quick oats can be a little more powdery, which may have caused them to be drier. If you make them again with quick oats, you can try reducing the cook time by 1 to 2 minutes and see if that helps. It could also be your oven temperature, have you checked it with an oven thermometer? If you happened to use a darker baking sheet, that can cause the cookies to bake faster too. For the cookies you have right now, you can put a piece of sandwich bread in the container and that will help soften them.
Hi Danielle, love this recipe! I tried with the quick oats too, but with word association, “Quick”, I thought to self, ” just keep checking after the 8-10 minute mark?” And they were fine! So yes, 1-2 minute reduction in baking time is great advice!
These were the most perfect oatmeal cookies I’ve ever made. I’ve made a crisper oatmeal cookie with coconut, but these are better. It’s the soft, chewy, just crisp enough around the edges perfect cookie. They are very bad though if you think you just eat one.
Last thing, I sprinkled a few bits of salt on top, so that when you bit into it there’s just a fun little peck of salt in your bite that’s so satisfying.
One of the best Oatmeal-Raisin cookies I’ve ever made. Thank you for the tips and tricks. It made baking fun again and my husband is very happy to. 🙂
BEST Homemade OATMEAL COOKIE RECIPE I have ever found and made WOW
I ADDED IN – ONE TEASPOON of DATE LADY ….. GLUTEN FREE…. DATE SYRUP product made in Missouri. This made the cookies
taste FABUOLOUSLY D-Licious
Cookies are tasty BUT a little to dry for us. I added a bit more butter when I though the consistency wasn’t quite right …..and the cookies, as indicated, were a tad too dry. Sorry
Hi, can these cookies pass as nut free? I’m baking for a cake sale at a school?
This will depend on the products that you use. I would check all of the ingredients that you use and make sure none of them are processed in a plant that processes nuts.
Love this recipe.
I added more cinnamon, soaked the raisins beforehand, and added some clove as well.
Very good, I love that you have the weight for everything!
My only question is how many calories for a cookie this good!?
Hi, Amanda! I’m not sure about the nutritional information, but you can plug everything into an online calculator to get an estimate.
I made these today! They turned out delicious ?. Thank you. I will double the recipe in the future for more cookies. Thank yoi sooo much for this recipe
I plan to bake these but I did notice nowhere do you give the temperature to bake them at ….. and I looked and looked ….. If I missed it I sincerely apologize and I will get me new glasses. 🙂
I know MOST cookie recipes are baked at 350 so I will bake them at that temperadure — but I would think you should/would have the degrees in your recipe? ???
It’s 350°F. It’s listed in step 5 of the instructions in the recipe card 🙂
I didn’t know that about quick oats. Thank you for the words of wisdom.
I made these today and they turned out delicious! Perfect chewy consistency and the hint of cinnamon is so good! Will definitely make these again.
I made these last night for my husband who is something of a raisin oatmeal cookie perfectionist. He said they were outstanding. I did use the quick oats as that was all I had, but by cooking them for a shorter time and watching them like a hawk they stayed moist and chewy. Next time I will be sure to have rolled oats on hand. Thanks for a great recipe.
I LOVE this recipe! I didn’t want an overly sweet oatmeal cookie and I like them soft and chewy. This recipe is perfect. The first time I baked them 2 mins too long. My present batch I did exactly 10 mins and they were perfect. I also didn’t have enough raisins so combined cranberry into the mix and only had salted butter so I didn’t add any salt. They are so good! Thank you for sharing your recipe.
I have tried many oatmeal cookie recipes over the years. This is the BEST and ends my search for a good oatmeal cookie. Took them to family picnic and almost started a fight over who got to take remaining cookies home!
Love this recipe, I added some ground cloves, a few gratings of nutmeg some chopped walnuts and chopped dates.
Haven’t baked yet but am hoping they will be great.
Followed the recipe as written, waayy too dry and I even undercooked them. Too bad because the flavour is there
Made these today on a rainy day. Delicious . I also only had quick oats on hand and used those
This is the best recipe I’ve found so far! I followed the directions except for lining my baking sheets. In other recipes I’ve found the bottoms/sides of the cookies to be a little hard but not these! These cookies are soft, chewy, and delicious.
I was wondering if steal oats would work?
I don’t recommend them for this recipe.
Hey I don’t have unsalted butter is there a replacement I can use?
Do you have salted butter on hand? If so, you could use that and just omit the salt.
I made these using Carman’s Gourmet Porridge Super Berry & Coconut Oats (Australia) and added walnuts as well. Absolutely beautiful. My husband said best biscuit I’ve ever made. However I did not put in the fridge. I just wet my hands and rolled, no problem, just don’t use too much liquid. Great finger licking when you finish LOL.
I just made these! They’re still warm & I’m eating one as I type this. I have never made an oatmeal raisin cookie before – I usually stick to the recipes on the back of the Nestle bags. But these cookies? I’m 100% adding them to my cookie rotation. They’re perfectly chewy and absolutely delicious. Only thing I’ll do differently next time is add maybe 1/2 cup more raisins. These are amazing!
Easy recipe to follow and make. Delicious results, my family loves them.
Hi Can crisco shortening be used in place of butter? We have milk allergies.
Yes, that would be fine! Just keep in mind that Crisco has a higher melting point than butter, so the cookies won’t spread quite as much. It may be good to press them down a little more before baking.
I saw the receipy and it looked easy enough. Most amazing taste. Hubby says best biscuits I have ever baked. Thank you for sharing the receipy
I just baked these cookies. Yummy!
The cookies were soft, chewy and delicious. This is the best oatmeal cookie recipe. My family loved them. Thanks
They weren’t delicious I did Add a little more raisins.. I soaked the raisins for at least 25 minutes to make them soft.
Hi, I live in SA and we don’t have baking soda??? Is it the same as baking powder???
Baking powder is different from baking soda. I have a post here that explains more about the difference between the two. Baking soda does go by other names – sodium bicarbonate or bicarbonate of soda.
My son wanted Oatmeal Raisin cookies for his 18th birthday and I was so scared to make any because, although they are our favorite cookies, that’s one cookie I’ve never made.
These are fantastic! A perfect cookie for his Birthday Celebration! Thank you for the recipe. I will definitely be making these on a regular basis. My husband said these are now his new favorite cookies I make. (I did double the recipe and so glad I did ?)