The Best Soft & Chewy Oatmeal Raisin Cookies Recipe

Indulge in the ultimate comfort with these incredibly soft, wonderfully thick, and perfectly chewy oatmeal raisin cookies. Bursting with the wholesome goodness of oats and the sweet, plump chewiness of raisins, these cookies are surprisingly easy to make and guaranteed to be a delightful treat for any occasion. Whether you’re a seasoned baker or just starting out, this homemade recipe promises delicious results every time.

There’s something truly special about a homemade cookie, especially one that’s soft, thick, and wonderfully chewy. Oatmeal cookies have always held a special place in my heart due to their incredible versatility and comforting flavor profile. They offer the perfect canvas for a variety of mix-ins, and when paired with juicy raisins, they become an absolute classic that’s hard to resist.

This particular oatmeal raisin cookie recipe has been a consistent fan favorite since its initial publication in 2017. Its enduring popularity is a testament to its simple charm and delicious outcome. Given how much love it has received, I decided it was time to give this beloved recipe a thorough update. I’ve added more detailed instructions and fresh, vibrant pictures to guide you through each step, ensuring that everyone can achieve perfect results with ease. Get ready to bake a batch of the best oatmeal raisin cookies you’ve ever tasted!

If you’re a fan of the classic combination of oats and plump raisins, I can confidently say this is the best oatmeal raisin cookie recipe you will ever try. Each bite delivers a delightful blend of textures and flavors. For those who aren’t keen on raisins, there’s no need to worry! This recipe is incredibly adaptable, allowing you to easily omit them or substitute them with other delightful additions like chocolate chips, dried cranberries, or nuts. Read on to discover all the secrets to baking these incredible homemade treats.

Essential Recipe Ingredients for Perfect Oatmeal Raisin Cookies

Crafting these delectable oatmeal raisin cookies requires only a handful of simple, readily available ingredients. You likely have most of them in your pantry already! Let’s delve into each component and understand its unique role in achieving that perfect soft and chewy texture and rich flavor.

• All-Purpose Flour: This foundational ingredient provides the essential structure for your cookies, ensuring they hold their shape beautifully both in the oven and after baking. Accurate measurement is key here. To avoid overly dense cookies that don’t spread well, remember to “spoon and level” your flour: gently spoon flour into your measuring cup until it overflows, then level it off with the back of a knife. Never scoop directly from the bag, as this compacts the flour and adds too much.
• Ground Cinnamon: A touch of ground cinnamon is non-negotiable in my oatmeal cookie recipes. It adds a warm, comforting spice that beautifully complements the oats and raisins. If you’re a true cinnamon enthusiast, feel free to increase the amount to your liking for an extra flavorful kick.
• Baking Soda & Salt: These two work in harmony to achieve ideal cookie chemistry. Baking soda is the leavening agent that helps the cookies rise and spread, contributing to their signature softness. Salt, on the other hand, is a crucial flavor enhancer, balancing the sweetness and bringing out the depth in all the other ingredients, preventing the cookies from tasting bland.
• Old-Fashioned Rolled Oats: For that coveted chewy texture that defines a great oatmeal cookie, old-fashioned rolled oats are the best choice. Their larger flakes hold up well during baking, providing a satisfying bite. While quick oats can be used in a pinch, they will result in a softer, less textured cookie.
• Butter: Unsalted butter is my go-to for baking, allowing precise control over the salt content in the recipe. If salted butter is all you have, simply reduce the added salt to a mere pinch. Crucially, your butter should be softened to a cool room temperature – not melted, but pliable enough to indent with a finger. This ensures it creams properly with the sugars, creating a light and airy base for the dough.
• Sugar: This recipe utilizes a dynamic duo of brown sugar and granulated sugar. Brown sugar is vital for adding deep, caramel-like flavor and moisture, which directly contributes to the cookies’ chewiness. Granulated sugar, with its finer crystals, helps the cookies spread evenly as they bake, resulting in a perfectly round shape and a slightly crisp edge. This combination creates a balance of texture and flavor that’s hard to beat.
• Egg: The humble egg acts as a binder, holding all the ingredients together and providing structure and richness. For optimal emulsification and a smoother dough, using a room temperature egg is recommended. This allows it to incorporate more easily with the butter and sugar mixture.
• Pure Vanilla Extract: A dash of pure vanilla extract is like a secret weapon, elevating all the other flavors and adding a subtle yet essential aromatic depth to the cookies. Don’t skip it!
• Raisins: These cookies are generously loaded with one full cup of raisins, ensuring you get a delightful burst of sweet, chewy fruit in every single bite. If you’re not a fan, feel free to omit them entirely or get creative with substitutions. Chocolate chips, dried cranberries, chopped walnuts, or even a mix of several items would work beautifully.

Step-by-Step: How To Make Irresistible Oatmeal Raisin Cookies

Creating these delightful oatmeal raisin cookies is a straightforward process, broken down into a few easy steps. Follow these instructions carefully for the best possible results.

To begin your cookie dough masterpiece, first grab a large mixing bowl. In this bowl, you’ll whisk together all your dry ingredients: the all-purpose flour, ground cinnamon, baking soda, and salt. Whisk them until they are thoroughly combined, ensuring an even distribution of the leavening and spices. Once whisked, gently stir in your old-fashioned rolled oats. Set this dry mixture aside while you prepare the wet ingredients.

Next, it’s time to tackle the wet ingredients. In the bowl of a stand mixer fitted with a paddle attachment (or using a large mixing bowl with a handheld electric mixer), beat your softened unsalted butter together with both the brown sugar and granulated sugar. Continue beating until the mixture is light, fluffy, and well combined. The duration of this step can vary depending on your mixer, but it typically takes about 1 to 2 minutes. This creaming process incorporates air into the butter and sugar, which is crucial for the cookies’ texture.

After creaming the butter and sugars, beat in your room temperature egg and the pure vanilla extract. Mix until they are fully incorporated into the butter mixture. Make sure to pause and scrape down the sides and bottom of your bowl with a rubber spatula to ensure all ingredients are evenly mixed, then give it one more quick mix. At this point, your wet mixture should resemble the creamy, pale texture shown in the image above on the left.

Once your wet ingredients are perfectly combined, gradually add the reserved dry ingredients to the wet mixture. Mix on low speed until they are *just* combined. Overmixing at this stage can lead to tough cookies, so stop as soon as no streaks of flour remain. Finally, it’s time for the stars of the show: the raisins! Toss them into the dough and either mix them in on low speed for a few seconds or gently fold them in by hand with a rubber spatula until they are evenly distributed throughout the dough. The finished cookie dough, studded with oats and raisins, should look like the picture above on the right, perfectly ready for the next step.

For truly superior oatmeal raisin cookies, I strongly recommend taking an extra step: covering the cookie dough tightly with plastic wrap and chilling it in the refrigerator for at least 30 minutes, or even longer. This chilling period is incredibly beneficial for several reasons. It allows the oats sufficient time to fully absorb some of the moisture from the dough, which prevents the cookies from spreading too much in the oven. Chilled dough also leads to thicker, chewier cookies with a more developed flavor.

Once your dough has had its chill time, preheat your oven to 350°F (180°C). Line a couple of large baking sheets with parchment paper or silicone baking mats – this prevents sticking and promotes even baking. Retrieve the cookie dough from the refrigerator. Using a 1.5 tablespoon-sized cookie scoop, portion out uniform balls of dough and place them onto the prepared baking sheets, leaving a couple of inches between each one to allow for spreading. Then, gently press down on the top of each dough ball just slightly with your hand. This helps them spread into perfect cookie shapes rather than staying too mounded.

These oatmeal raisin cookies will typically require about 10 to 12 minutes of baking time in your preheated oven. You’ll know they are perfectly done when the edges appear lightly golden brown and the centers of your cookies are set, no longer appearing wet or overly soft. Don’t worry if they look slightly underbaked in the very center; they will continue to set as they cool. Remove the baking sheets from the oven and let the cookies cool on the sheets for about 5 minutes before transferring them to a wire rack to cool completely. This initial cooling on the hot pan helps them firm up and prevents them from breaking when moved.

Frequently Asked Questions About Oatmeal Raisin Cookies

Here are some common questions and answers to help you master these delicious oatmeal raisin cookies.

Can I use quick oats instead of old-fashioned rolled oats?

While I strongly recommend using old-fashioned rolled oats for their ability to create that wonderfully chewy texture, you can substitute them with the same amount of quick oats if that’s what you have on hand. Just be aware that quick oats will result in a softer cookie with a less pronounced texture, as they are cut into finer pieces and absorb liquid more quickly.

Why are my cookies not spreading properly in the oven?

There are a few key reasons why your cookies might not be spreading as they should. The most common culprit is often incorrect flour measurement. If you scoop flour directly from the bag, it becomes compacted, leading to too much flour in your dough. Always use the “spoon and level” method to ensure accurate measurement. Another important factor is the slight flattening of each cookie dough ball before baking. This simple step gives them a head start in spreading. Additionally, make sure your butter isn’t too cold, as this can also inhibit spreading, and your oven temperature is accurate.

Can I freeze this cookie dough for later?

Absolutely! This cookie dough freezes exceptionally well, making it perfect for preparing ahead of time. To freeze, first line a baking sheet with parchment paper. Scoop out 1.5 tablespoon-sized balls of cookie dough and place them on the prepared sheet, then slightly flatten each one. Freeze the dough balls for 1 to 2 hours until they are solid. Once frozen, transfer them to a large freezer-safe bag or airtight container, and they will keep well for up to 3 months. When you’re ready to bake, you can bake the cookie dough directly from frozen; just add an additional 1 to 2 minutes to the suggested baking time.

What other mix-ins can I use if I don’t like raisins?

The beauty of oatmeal cookies lies in their versatility! If raisins aren’t your favorite, feel free to substitute them with an equal amount of your preferred mix-ins. Popular choices include semi-sweet or milk chocolate chips, white chocolate chips, dried cranberries, chopped walnuts, pecans, or even shredded coconut. A combination of a few different items can also be delicious!

How should I store leftover oatmeal raisin cookies?

Once completely cooled, store your baked oatmeal raisin cookies in an airtight container at room temperature. They will stay fresh and soft for up to one week. For longer storage, baked cookies can also be frozen for up to 3 months. Thaw them to room temperature before enjoying.

More Classic Cookie Recipes To Try!

If you loved these oatmeal raisin cookies, you’ll surely enjoy these other classic cookie recipes:

• Soft and Chewy Chocolate Chip Cookies
• Oatmeal Chocolate Chip Cookies
• Soft Peanut Butter Cookies
• Soft and Chewy Snickerdoodle Cookies
• Classic No-Bake Cookies

Video Tutorial

Watch this helpful video to see exactly how to make these soft and chewy oatmeal raisin cookies!