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.
These cookies are amazing! They are my dads absolute favourite and mine too! ? I make them for him almost every week! Unfortunately I have to return to school so I won’t be able to make them for him anymore so I was wondering if I froze the batter, that way my mom can bake them for him whenever, would that be okay?
I’m so glad you and your dad love the cookies, Samantha! You can freeze the cookie dough for up to 3 months. Whenever I freeze cookie dough I’ll line a baking pan with parchment paper and scoop the cookie dough out using a cookie scoop onto the baking sheet, then cover it and freeze. Once it’s frozen just place the balls of cookie dough in a freezer bag and you can bake them whenever you like. Freezing them separately first helps to keep them from sticking together in the bag/container. If you’re baking frozen balls of cookie dough, just bake for an additional 1-2 minutes. You can also bake the cookies and once they cool you can freeze them, just thaw to room temperature before serving.
Great! Thank you so much Danielle!
So good, although my batch only came out to 10 cookies! I followed the recipe exactly as it was written so I’m not sure how that is even possible, if it was meant to yield 22-24…?
I use a 2 tablespoon cookie scoop to measure and get about 22. Did you use a larger scoop?
I have lost my oatmeal cookie receipe from the 80’s and came upon yours. I oticed it was very similar, so I gave it a try. Delish, and I actually like it a little more. I always used butter crisco, so I did use up what I had. I also add chopped walnuts or pecans. Its all what ya like to put in. Thanks for your receipe. Its now on my favorite cookie list❤️
That’s so wonderful to hear, Deanne! Chopped walnuts and pecans would be perfect in these cookies too. So glad you liked them!
My niece love oatmeal cookies. We came upon your recipe and tried it for the first time yesterday. It was delicious!! The only problem I have is once the cookies cools down, it was very crunchy. I’m not sure what I’m doing wrong. Any suggestion?
You could try cutting down the baking time 1-2 minutes. Some ovens run hotter than others, so that may be why they were crunchy. I like mine on the softer side, so I take them out of the oven as soon as the tops look set and let them cool on the baking sheet for 5-10 minutes.
The recipe is extremely easy to follow and the cookies turned out great! 5 stars!
Thank you! I’m so glad you liked the cookies! 🙂
Love love love this recipe! I made these cookies a few weeks ago for the NICU staff that was caring for my newborn son and they got rave reviews. I was asked the following day for the recipe as they all wanted more haha. I’m making them again tonight for my husband & 2 yr old who love oatmeal raisin cookies. Thanks for continuing to share these delicious recipes!
That is so sweet of you, Lin! I’m so glad everyone enjoyed the cookies! 🙂
I followed the directions exactly and while the cookies taste good they did not spread and are very small. I am an experienced baker so I know I didn’t make a mistake. My oven temps are accurate and I had to let them bake a little longer than mentioned in the recipe. Again, they do taste good but I’m not sure they are the best. I was hoping to make larger, chewy oatmeal raisin cookies. Not sure I will make them again. sorry.
Sorry to hear that, Cindy. I’ve made these cookies dozens of times and they always spread when I make them. Did you scoop your flour out of the container or spoon & level it? I know a couple of readers have had that problem and it was because they had scooped the flour out of the container. That can cause you to have too much flour in your cookies and they won’t spread much.
Hi, I just made a batch of this and found it a bit too sweet. Would it be possible to lessen the amount of sugar or would that affect the texture or the cookies?
I haven’t tried it yet, but you may be able to reduce the sugar by about 1/4 cup. It may affect the overall texture of the cookies though.
Thanks for the reply, will give it a try when I do another batch. We absolutely loved the soft, chewy texture of the cookies, and they are incredibly addictive!
So glad you liked the cookies, Lyn! Just keep in mind that they may not spread quite as well with less sugar too 🙂
This is my favorite recipe. ?? Thanks for sharing!
That’s wonderful to hear, Thea! 🙂
These cookies are wonderful!. I also don’t care for raisins, so I add mini chocolate chips. I also double the cinnamon and add nutmeg, cloves and ginger for a “spiced” oatmeal cookie!
I definitely need to try these with some more spices next time. Love your additions, Sally! Glad to hear you liked the cookies too!
These sound great, can I make them up today and leave in fridge overnight and bake tomorrow morning? Thanks
Yes, that should be fine! The dough may be a little hard to scoop in the morning. If so, just leave it on the counter for about 30 minutes to make it easier to scoop. Or you could go ahead and scoop out balls of cookie dough, cover them tightly, and refrigerate them until the morning when you’re ready to bake them. Hope that helps!
These came out delicious! I did plump my raisins first before adding them. I also left mine in the fridge for longer and just used my hand to mold them into little balls (without rolling them or handling them too much to warm them up). Then I baked then for about 10 minutes and they were delightfully chewy. Oh, and I made a little smaller cookies (I got about 31) so my kids can eat two and feel like they are getting more. ?
So glad you enjoyed the cookies!
Oatmeal raisin is not my favorite type of cookie – but this recipe is delicious. It does take a bit of extra time, but the dough is very easy to work with. I expected the cookies to expand while cooking, which they did not do. The texture is very nice and moist. I will be mixing another batch soon! Compliments did accompany munching on these morsels….
So glad to hear you liked the cookies, Jean! These are one of my favorites 🙂
These were SUPER delicious!!! I think I made em a little big though so I didn’t get as many cookies out of it, but now I know better for next time! Thank you for this recipe!
Just saw this comment after I responded to your other one! So glad you liked the oatmeal raisin cookies!
I made these cookies and they are yummy. My husband loved them. I used half raisins and half mini chocolate chips. I only had one cup of regular oats and used instant oatmeal and apple for the rest. I made 22 cookies. Everyone that had one said yum. If they don’t spread you used too much flour. Mine looked just like the pictures. My new favorite oatmeal cookie recipe. Also easy to make.
So glad to hear the cookies turned out great for you!
This is a great recipe! I’ve made these twice and was really happy with the texture and taste. Thank you!
So glad you liked the cookies, Colleen!
Very good recipe. They are very soft and chewy, but a little too sugary for me. Next time I’ll use less Brown sugar. But so far, this is a good recipe for oatmeal cookies.
So glad you liked the cookies, Marisa! You can try reducing the brown sugar by about 2-3 tablespoons and see if that helps.
Thank you so much. I tried it with 2 tablespoons and it is perfect. This has been my three-year-old favorite recipe to make so far. ?
I’m so glad to hear that, Marisa! 🙂
This recipe is perfect… my daughter who hates Oatmeal Cookies, couldn’t get enough of them. I just added walnuts but other than that the recipe is perfect! Thank you!
That’s wonderful to hear, Stephanie! Walnuts are always a good idea too 🙂
I was looking for a simple base recipe for oatmeal cookies and so happy I found this one! Made it a few times now and will try it with chocolate chips or coconut next time instead of raisins. A few changes that I made was adding some nutmeg and all spice along with the cinnamon and a splash of pure maple syrup. I also always add corn starch and use both baking soda and baking powder whenever I bake cookies because I find it gives them a chewier texture so I did that for this recipe too.
I definitely need to try these with some pure maple syrup and more spices next time I make a batch! So glad you liked the cookies, Danielle.
What a great cookie this is better than my mom’s cookie. The only thing I did different was a used almond extract.
That’s such a nice compliment, Ron. Thank you! The almond extract sounds like a wonderful idea too.
I have made this recipe a few times and it’s the best!
BUT today I didn’t have an egg so I did this substitute: 2 tbsp water, 1 tbsp coconut butter and 2 tsp baking powder
and the cookie came out crunchy on the outside and soft and chewy on the inside!
I also baked it on foil since I also ran out of parchment paper!
Thank you, Shastina! I’ve never heard of using that for an egg substitute before, but I’m glad to hear that it worked great! Thanks for sharing 🙂
Just wondering if I can substitute applesauce for the egg..and if so do I need to add anything else to it
I haven’t tried substituting the egg with applesauce, so I’m not quite sure.
I made them today and they are amazing.. Just did 1/4 c applesauce and 1/4 tsp baking powder for the egg..there’s like 5 left lol my family devoured them
I’m so glad to hear that, Kara! Thanks for sharing about the applesauce + baking powder substitute for the egg. That will be helpful for others who may need to replace the egg 🙂
These were fantastic! I omitted raisins and replaced with chocolate chips and walnuts. Such a great recipe and so easy! Thank you for sharing!
I do the same thing sometimes with this recipe! So glad you liked the cookies 🙂
Can you make ahead, bake & freeze? I am trying to get all my baking done before doing the work for Thanksgiving. Thank you!
Absolutely! Once they’ve cooled, just store them in a freezer bag/container, and thaw to room temperature before serving.
I baked these this evening and they were absolutely yummy!! Very quick and easy to make as well. I added a bit of almond essence and abt a 1/4 teaspoon of nutmeg powder. I’m Jamaican so spices are like our second nature lol. Left out the granulated sugar because I wanted to cut down on the sweetness.They were perfect and to die for. Thank you for sharing
Definitely nothing wrong with adding more spices! I’m so glad you liked the cookies, Kelli 🙂
I don’t have an electric mixer.. What’s the deal with mixing by hand? Thanks.
I always just state using a mixer in my recipes, because it’s what I prefer to use. As long as your butter is softened, you can mix it by hand too.
Hi 🙂 I really like your recipe , it’s simple and easy to follow . Always had good results baking with it . I just scoop my flour from container , but then tap with the scoop and level it with my finger . Never had any problems. I think that it is important to first cream butter and sugar good and then slowly adding other stuff. I usually fold oats and raisins with spatula . I get about 16 regular size cookies from it .
Thanks for sharing! I’m glad you liked the cookies! 🙂
We only have the quaker 1-minute oats on hand and we will be making a double batch tomorrow. Will they work ok? Should I make any adjustments? They say they are quick oats, but they are rolled oats.
They may work, but they won’t give the same chewy texture as old-fashioned rolled oats. Quick oats are pressed much thinner and don’t provide the same texture. I would recommend old-fashioned oats if you can get some.
I’ve done this recipe and love it but i have a question? Is they’re a way to tweek the recipe to make sugar cookies?
I wouldn’t suggest trying to tweak this recipe for sugar cookies. I do have a sugar cookie recipe here though: http://www.livewellbakeoften.com/soft-christmas-cut-sugar-cookies/.
I just made these cookie and they are in the fridge now. I would like to send my son some for xmas, would they hold in the mail?
Do you know how long it will take for them to get to him? If it’s about a week, it should be fine. If I’m going to store these cookies for a few days, I like to add a slice of bread in the container so the cookies stay soft.
I used your recipe last week and my husband requested that I make more cookies tonight. This will be my go to recipe for oatmeal raisin cookies.
That’s wonderful to hear, Sharon! I’m so glad you both enjoyed the cookies 🙂