Soft and chewy with that trademark homemade flavor, these are the best soft and chewy oatmeal raisin cookies. Made with brown sugar, vanilla, cinnamon, chewy oats, sweet raisins, and a secret ingredient, this recipe wins for flavor and texture. Your family will love these easy oatmeal raisin cookies!
There are two types of people in this world. Raisin haters and raisin lovers. I fall into the latter category. Besides homemade apple pie, oatmeal raisin cookies are my favorite dessert. There’s something incredibly magical about the chewy texture, soft centers, plump raisins, and cinnamon flavor. Please tell me I’m not the only raisin lover!!
What Makes These Oatmeal Raisin Cookies The Best
The competition is strong, but here’s why you’ll fall in love with these cookies.
- Moist and tender centers
- Slight crisp on the edges
- Sweetened with brown sugar
- Loaded with oats
- Studded with raisins
- Cinnamon spiced
- Buttery flavor
- 30 minute chill time
It doesn’t get much better than this!
Ingredients in Oatmeal Raisin Cookies
Oatmeal raisin cookies are made with very basic ingredients.
- Butter: Butter is the base of any delicious cookie recipe. Make sure you are using room temperature butter.
- Brown Sugar + Granulated Sugar: Sugar is not only used for sweetness, but also for providing structure and tenderness. I like to use more brown sugar than white sugar because (1) brown sugar has incredible flavor and (2) brown sugar contains more moisture than white, which produces a softer cookie.
- Eggs: Eggs help bind everything together. You need 2 eggs in this recipe.
- Pure Vanilla Extract + Salt: Both provide flavor.
- Cinnamon: Raisins, oats, and cinnamon are winning flavor combination.
- Baking Soda: Baking soda helps the cookies rise.
- Molasses: Molasses is my secret ingredient! 1 scant Tablespoon enhances all the wonderful flavors of these buttery, cinnamon-sweet oatmeal raisin cookies.
- Flour: Flour is the structure of the cookies.
- Oats: There are a ton of oats in this recipe! Oats provide a fabulously chewy texture. I use and recommend old fashioned whole oats here—just like I do for flourless peanut butter oatmeal cookies.
- Raisins: I love to soak the raisins in warm water before using. This step is optional, but it guarantees they are plump and soft. Blot dry before adding to cookie dough. (You can also use this cookie dough to make my white chocolate chip cherry oatmeal cookies.)
I like to add chopped walnuts. Nuts are totally optional but highly recommended. These simple ingredients combine to make the best oatmeal raisin cookies!
How to Make Oatmeal Raisin Cookies
There’s only a few steps between now and a batch of warm oatmeal cookies. 🙂
- Cream butter + sugars: Use a hand or stand mixer to cream the softened butter with both sugars until smooth, about 2 minutes on medium speed.
- Add eggs, vanilla, + molasses: Add eggs, then mix on high for about 1 minute until incorporated. Add vanilla and molasses, mix until combined.
- Dry ingredients: Mix flour, baking soda, cinnamon, and salt together in a separate bowl. Pour this into the wet ingredients. Combine together on low.
- Add the extras: Beat in the oats and raisins on low speed. Dough will be thick and sticky.
- Chill: Refrigerate the cookie dough for 30-60 minutes.
- Roll: Roll cookie dough into balls and place on a lined baking sheet. I love using these baking mats.
- Bake: Bake the cookies at 350°F (177°C) for 12-13 minutes until lightly browned. The cookies might look under-baked, but they will continue to set as they cool. This is the secret to a soft and chewy oatmeal raisin cookie!
Oatmeal Raisin Cookie Dough is Sticky
This oatmeal raisin cookie dough is sticky, so don’t be alarmed. The cookie dough needs to chill for about 30 minutes before baking. I don’t recommend keeping this cookie dough in the refrigerator for much longer because your cookies won’t spread. The oats will begin to absorb all of the wonderful moisture from the eggs, butter, and sugar and won’t expand as they bake. Sticky dough is good dough!
More Favorite Cookie Recipes
If you love these oatmeal raisin cookies, try any of these SOFT cookie recipes. You’ll wonder why you haven’t baked them sooner!
- Iced Oatmeal Cookies
- Peanut Butter Cookies
- Oatmeal Scotchies
- Chocolate Chip Cookies
- Soft & Thick Monster Cookies
- Maple Brown Sugar Cookies
- Oatmeal Chocolate Chip Cookies
Soft and Chewy Oatmeal Raisin Cookies
- Prep Time: 45 minutes
- Cook Time: 13 minutes
- Total Time: 1 hour
- Yield: 26-30 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Soft and chewy with that trademark homemade flavor, these are the best soft and chewy oatmeal raisin cookies. Your family will love these easy oatmeal raisin cookies!
Ingredients
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 1 cup (200g) packed light or dark brown sugar
- 1/4 cup (50g) granulated sugar
- 2 large eggs*
- 2 teaspoons pure vanilla extract
- 1 Tablespoon (15ml) unsulphured or dark molasses (do not use blackstrap; I prefer Grandma’s brand)
- 1 and 2/3 cups (209g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 3 cups (255g) old-fashioned whole rolled oats*
- 1 cup (140g) raisins (see Note below)
- optional: 1/2 cup (64g) chopped toasted walnuts
Instructions
- Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth, about 3 minutes. (Here’s a helpful tutorial if you need guidance on how to cream butter and sugar.) Add the eggs and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and molasses and mix on high until combined. Set aside.
- In a separate bowl, whisk the flour, baking soda, cinnamon, and salt together. Add to the wet ingredients and mix on low until combined. Beat in the oats, raisins, and walnuts (if using) on low speed. Dough will be thick, yet very sticky. Chill the dough for 30-60 minutes in the refrigerator (do the full hour if you’re afraid of the cookies spreading too much). If chilling for longer (up to 2 days), allow to sit at room temperature for at least 30 minutes before rolling and baking.
- Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- Roll balls of dough (about 2 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. I recommend using a cookie scoop since the dough can be sticky. Bake for 12-14 minutes until lightly browned on the sides. The centers will look very soft and under-baked. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to “set” on the baking sheet during this time.
Notes
- Make Ahead & Freezing Instructions: Cookies stay fresh covered at room temperature for up to 1 week. Baked cookies freeze well—up to three months. Unbaked cookie dough balls freeze well—up to three months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Here’s how to freeze cookie dough.
- Special Tools (affiliate links): Electric Mixer (Handheld or Stand) | Baking Sheets | Silicone Baking Mats or Parchment Paper | Cookie Scoop | Cooling Rack
- Oats: For these oatmeal raisin cookies, I use old-fashioned whole oats. They provide the ultimate hearty, chewy, thick texture we love!
- Eggs: Room temperature eggs preferred. Good rule of thumb: always use room temperature eggs when using room temperature butter.
- Raisins: Soak your raisins in warm water for 10 minutes before using (blot very well to dry them) – this makes them nice and plump for your cookies.
- Adapted from Loaded Oatmeal Cookies & Oatmeal Creme Pies. Recipe originally published on Sally’s Baking Addiction in 2014.
Reader Comments and Reviews
I love the taste and chew of the cookie but they fell apart. Crumbled. I probably won’t be making them again because of this problem.
Hi I love your recipe’s! Can I use a larger cookie scoop to get larger cookies? Looking to do giant cookies.
Hi Jenn! You can make larger cookies with this dough. We can’t say what the exact bake time would be. It’s best to use your eyes as the timer (instead of the oven). Once those edges look set and lightly browned, they’re done. Let us know how it goes!
I baked this recipe to the letter hoping for flat chewy moist cookies. Instead they were tasty but more raised a bread like still taste good but any suggestions?
Hi Therese! How did you measure the flour? Make sure to spoon and level (instead of scooping) to avoid packing in too much flour into your measuring cups – or use a kitchen scale. Too much flour will lead to thick, dry cookies. You can read more about properly measuring baking ingredients in this post.
My family Loves these cookies! This is my husband’s favorite cookie and these are the best ever! They didn’t last very long at all.
I’m making another batch tomorrow but I’m going to put chocolate chunks in them.
Excellent recipe and some of the best cookies ever! We used half raisins and half dried cranberries. Once out of the oven we immediately sprinkled them with flaked sea salt. Perfection!
Mine didn’t rise and spread out a lot
Hi Colin, here’s our best tips to prevent cookies from spreading. Thank you for giving this recipe a try!
Super great recipe! I used the Grandma’s molasses and soaked the raisins! I never heard of refrigerating cookie dough before baking. It does help keeping the cookies from spreading too much. These cookies were perfect. Thank you for the recipe and all the tips!
Second time making this recipe, SO GOOD! I prefer these over my favorite store bought! Mine turn out pretty thin, but I don’t mind!
I love this recipe. I modified a little bit the sugar(less), because o e family member has diabetes. Also I have to pushed them because the first dozen cooked like an ice cream scoop delicious in flavor!!!!
I’d like to make this but I’m curious why not blackstrap molasses. I only have blackstrap on hand because of the mineral and electrolyte contents. Is it going to mess with the chemistry? Or is it a taste preference?
Hi Liam! Blackstrap molasses can be quite strong and overpowering. If you do enjoy it, though, feel free to use it!
Have made many times and it’s a perfect recipe! Other commenters may have issues from not chilling enough. I’ve tried different scoop sizes/ with modified cooking times, and they come out soft and chewy every time. Thank you!
Hi Pam, We’re happy to help troubleshoot. Perhaps your butter is starting off a bit warmer than necessary. Here is more on what room temperature butter means (it may be cooler than you think!). This post on how to prevent cookies from spreading will also be a helpful resource. If all else fails, you can try adding a couple extra Tbs flour to your dough should you wish to try these cookies again. Thank you so much for giving these cookies a try!
Loved them! I did half with raisins and half with dried apricots they were awesome!
It is an excellent recipe, though I have to admit I did not fully follow the recipe.
I like soaking the raisins in rum for a stronger taste.
I also don’t use brown sugar. During the Pandemic I could not get it, so I started using regular sugar and molasses, and I haven’t stopped because I judge how they would taste with how much sugar I cut and how much molasses I use.
Even if I followed your recipe they would have been wonderful
I’ve copied several of your recipes out for when my sister and I get together. We meet twice a year and enjoy our favorite cookies: Peanut Butter, Chocolate Chip, Dutch, etc. A favorite of ours that we haven’t been able to replicate is “Pillsbury Big Deluxe Oatmeal Raisin Cookies”. They’re refrigerated and no longer available in stores. They were perfectly sweet, but not overmuch; chewy with a little crunch and slightly soft (until they cooled). I’m hoping I can come close with this recipe. I’ve been scouring your website, taking notes, and I’m wondering if I should incorporate these instructions: “Crispy-edged chocolate chip cookies from Sally’s Cookie Addiction cookbook (page 26): Milk plus a higher ratio of white sugar to brown help create the spread needed for a crispier cookie. The creamed butter and sugar create a soft and light center. These are the perfect blend of soft, chewy, and crispy.” Also, I don’t bake much apart from our twice-yearly get-togethers. Consequently, despite my best efforts to keep my brown sugar from hardening, I’ve taken to substituting granulated sugar w/molasses, in place of brown sugar. Will that mess with the science in your recipes? Thank you for any advice you can give; I look forward to making many of your recipes!
Hi Julie! These are slightly crisp on the edges, so we’d recommend trying the recipe as is to see how you like it. Then you can certainly experiment with the ingredients to try and get a crispier cookie. We haven’t tested this particular recipe with the white sugar + molasses, but please do let us know how it goes. Happy baking!
To keep your brown sugar from hardening, throw the heel of your loaf of bread in to the bag & seal tightly. I also put it into a ziploc as an extra measure of security. Works every time! 😉
I am planning to make these cookies so many great reviews , but wondering why you say do not use black strap molasses?
Hi CJ, blackstrap molasses can be quite strong and overpowering. If you do enjoy it, though, feel free to use it!
Great recipe! I live at 6,300 elevation and 10 minutes bake was perfect . 12 minutes left a slight burnt bitterness taste on the base – so do a test run with a cookie vs an entire sheet of cookies if you are at elevation.
This recipe was bomb! Btw I just used brown sugar instead of both white and brown and it came out fabulous. Yummy in my tummy
Great recipe. I modified it a using 1 stick of butter and 98grams of grape seed oil (for added healthy fats) instead of the one cup of butter, omitted the raisins (didn’t have any), added pecans and dark chocolate chunks 1 cup total, and used white whole wheat flour instead of all purpose. The cookies were slightly thinner than the photo in the recipe but were delicious and slightly healthy! The fiber in the whole wheat flour helps slow the digestion of sugar in the gut, helping to moderate the appetite, moderate cortisol levels, and prevent excess blood sugar spike. FYI
How many cookies does this recipe make?
Hi Debby, about 26-30 cookies.
Wonderful recipe, the cookies were cooked but soft and chewy, delicious. I have tried several oatmeal raisin recipes and this one is definitely a keeper.
May I substitute butterscotch bits for the raisins? Never have liked raisins in cookies, but love butterscotch.
Hi Kay, absolutely! We actually have these oatmeal scotchies too, if you’re interested.
Great recipe! One word that describes them, FANTASTIC! Don’t change a thing.I have made many recipes for Oatmeal Raisin cookies this is by far the best! Thanks, Sally!
I was curious, can you substitute all-purpose flour for whole grain flour?
Hi Wendi, we don’t recommend it. The cookies will be quite dry and heavy with that substitution. Best to stick with all purpose flour here!
Amazing! I loved this recipe. Froze half of the batch since it’s my boyfriend and myself, but we went through them so fast we could’ve baked them all at once lol. The frozen dough baked really well, just a couple extra minutes in the oven.
Made these for a family potluck this weekend, and they were a huge hit! People were laughing that they couldn’t stop picking one up as they walked by! Making another batch right now for company coming! Thanks!
This recipe was the biggest disaster for ME…..Cooked first batch 12 minutes; opened oven. They were black….and hard. Second batch, turned over down for 340….baked 8 minutes…middle was raw; outside still black and hard. Third batch….turned oven down again…baked 10 minutes. Looked raw in the middle; brown on the edges. Let sit for 5 min. THEY TURNED BLACK AND HARD….EXCEPT FOR THE ‘RAW’ MIDDLE. Don’t think I will be making these again….I’ll go back and find my ‘GO TO’ oatmeal cookie recipe. It ALWAYS works….
Must be your oven that’s the problem. Get an oven thermometer and check the temp. Also do you use propane? May be wrong oven jets for propane. I tried recipe / baked 12 min using electric stove, could have baked two min. Longer. I hope this helped you. Mine were delicious after frosting them
Can’t wait to try what are your thoughts on golden raisins?
Golden raisins are great in these cookies!
3rd time baking these. Love them
Followed the recipe exactly, best oatmeal raisin cookie ever!! No changes needed in my opinion. Sally’s strawberry cake with strawberry cream cheese frosting recipe is also PHENOMINAL!!!
These were fab! Soaked the raisins in rum. Delish! Your recipe was clear and easy to follow. Thank you!