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 just made these with a few small tweaks. I used whole wheat flour and couldn’t tell the difference, doubled the cinnamon, and sprinkled a touch of maldon flaky sea salt after baking. Seriously SO good!
I have been searching for the best oatmeal raisin cookie recipe and I have finally found it!! Thank you so much these cookies are absolutely perfect!!
A question. How many cookies does this recipe make
I like a larger cookie so doubled the recipe and got 33.
make these all the time and no fail. even using margarine .
Thanks for the recipe my husband love every time I make it absolutely delicious
Really good, tasty cookies. I thought they would spread more, but they sort of stayed at the diameter I put them on the tray at. I would recommend spreading them out a bit before putting them in the oven. Absolutely delicious though!
I made these and they were super easy and absolutely delicious. I added more cinnamon as that is my personal taste.
This was exactly the recipe I needed!! Easy method and clear instructions. I doubled the recipe, chilled the dough and enjoyed the tastiest oatmeal cookie I’ve had in years. Thank you!!
Delicious! I used margarine (didn’t have unsalted butter), left the salt out and added 1 teaspoon of powdered milk. The cookies stayed in more of a ball shape than a flat cookie. Taste great. Soft in the middle.
I followed the directions as written exactly and my cookies did not spread at all and they are so very dry. Very disappointed. Perhaps because there is nothing but butter to moisten them?
This is Michele. I just realized I forgot the white sugar! Could that be why? I did put in the brown sugar.
Yes, granulated sugar helps the cookies spread. If you thought they were too dry, try reducing the baking time 1 to 2 minutes next time and see if that helps.
Made these, double batch they disappeared in three days, by 2 people. Very soft and chew.
I have used this recipe more times than i can count. I have made them for myself and my family given them to friends as a gift and have brought them to social gatherings. Everyone i know loves them and always asks me for the recipe!
great recipe ….comes together so fast and easy – and ever so delicious!
I sometimes add walnuts or chocolate chips – but my husband doesn’t like chocolate.
Also a friend who helps with the garden etc. doesn’t like chocolate either – he will pick out the chocolate chips!
weird I know…..
followed recipe exactly — super good. thank you!
Have you ever tried this recipe while “browning” the butter? It’s amazing with chocolate chip cookies, wonder if it would translate well with oatmeal.
I haven’t with this recipe, but I’ve used brown butter in oatmeal cookies and it works great! You may want to let the brown butter come back to room temperature before mixing the cookie dough together and reduce the flour by a couple of tablespoons (since you lose some water when you brown butter).
A delicious and quick recipe. A great tasting oatmeal cookie
I always left cookie baking to my daughter. I decided to try these because it had more oatmeal and was simple. My goodness…were they the best moist cookies ever. Not sure I’ll buy store bought ones again. I feel like a pro already as I have baked it two times in 3 days…haha.
Thank you very much for this recipe.
I replaced a quarter of the all purpose flour with oat flour and forgot to put it in the fridge for 30 minutes but it was still great…loved it. I did half with raisin and half with choc chip. Let’s just say raisin goes better with oatmeal.
Hi where and what are the nutritional facts
I’m not sure about the nutritional information, but you can plug everything into an online calculator to get an estimate.
Best cookies. Make them all the time
When chilling can i just put plastic wrap over the bowl or do i have to take it out of the bowl and wrap just the dough?
Either way is fine! I usually just cover the bowl with plastic wrap.
What can I substitute for the egg.
You may be able to use a flax egg, but I haven’t personally tried it.
Hi! Please help me, I’ve scoured through the other reviews so see if anyones had any similar issues, but my cookie mixture didn’t go like dough, it was more of a wet mixture, can’t figure out where u went wrong! Any advice?
Did you double check the ingredients and measurements that you used? Did you make any adjustments to the recipe?
Even using plant based butter to make them dairy free, these were so tasty!
Finally found the best EVER Oatmeal Raisin cookies.. THANK YOU for the recipe❤️❤️ can this recipe be made in a 9X13 pan? If so, how long should I bake it?? Ty again
This would probably be enough for an 8-inch square pan. I would probably double it for a 9×13. I’m not sure on baking time, but I would guess 25 to 30 minutes.
Thank you. I’m making them today. Will update
Doubled the recipe for 9 X 13 pan. Absolutely delicious!!! Thank you again for sharing this amazing recipe. I will make all of ur recipes?
How long did you bake for?
Love the recipe and thank you for sharing Can you tell me the nutrition information?
Thanks, Cherrie! I’m not sure on the nutritional information, but you can plug everything into an online calculator to get an estimate.
Thank you for this recipe. Love it being a small batch. I am diabetic and use the white and brown Splenda as replacements. These are delicious. Thank you Thank you
Freezer safe i tested it just took them out the oven and look good
Can you use applesauce instead of butter?
I don’t recommend it for this recipe.
Very dry, I reduced the time to bake as suggested in the comments but it was still extremely dry
I double the recipe and refrigerated it covered for the afternoon while we went out and when we got home it was hard as a rock… any thoughts?
The longer you refrigerate it, the harder it will be. You can let it sit at room temperature for 20 minutes and it should be easier to scoop.
I baked these last night and they were so yummy!!!
Although I’m trying to figure out how to keep them from cooling and being crunchy afterwards? Maybe I baked them too long?
Are you using a dark cookie sheet? If so, a lighter one will help. You can also reduce the baking time by a couple of minutes.