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
My cookies came out real flat. They were not thick like most cookies. They had a great flavor but were just really flat. I chilled them for one hour like you said. Not sure what happened.
Hi Jamie, was your butter overly soft? If you decide to try these again, add a couple more Tbsp of flour to help soak up some moisture. This will help the cookies hold shape better.
I was so excited to try these…until I baked them. They were flat & crumbly. Totally stuck to the nonstick cookie sheets. I followed the recipe to the tee. All the time & ingredients wasted. So disappointed.
I made these with cherries and dried rose petals and they were delicious and gorgeous. I used a wide mason jar lid to re shape right out of the oven and they look great. Next time I’ll double this recipe.
These were SO chewy and delicious, thank you for sharing this delicious recipe! I had dried cherries instead of raisins on hand and these are def the best oatmeal cookies we’ve had. The instructions were spot on too ♥️
Any idea on how much calories are per biscuit?
Hi David, We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
A question: Why dark molasses and not blackstrap? BTW I will be substituting dried cranberries for raisins in this. Thanks!
Hi Kathryn, blackstrap molasses can be quite strong and overpowering. If you do enjoy it, though, feel free to use it!
this is my go-to oatmeal raisin cookie recipe! its a crowd favorite, they always come out perfectly chewy and just the right amount of sweetness.
I have never been one to bake and every time I tried nothing ever seemed to turn out until I found your page! These cookies were simply amazing, I made them for a friend of mine and he was blown away how fabulous they were. I followed your recipe and your tips! Thank you
We’re so glad you enjoyed these cookies, Shelly!
Hello ! I made first batch yesterday and added milk choc. chips and toasted walnuts. They are fabulous! Second dozen in the oven as I type this. Hope you like my addition of the chips. Thanks for a keep and yes… I added the molasses.
what is a good substitute for molasses?
Hi Alana, you can omit the molasses if needed — no other changes and the cookies will still have plenty of flavor!
Oh my goodness the flavor in these are amazing I have tried other recipes over the years and they always fell short of amazing, but these were amazing followed directions to the letter wouldn’t change a thing! I did drizzle some with homemade icing oh my , I’m hooked.. thank you!!
Can light brown sugar be substituted for the dark brown?
Hi Kathy, Yes, dark brown sugar adds a deeper, more molasses-y flavor.
Just took a bite of our first batch. Good cookie, could taste the raisins. Husband loved them. YUM!
This is a good cookie with good structure and chewiness, but I think the vanilla is overpowering. I will use half as much next time.
Hi, do you have the calories and nutrion for the cookies?
Hi Neil, We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
These cookies are my absolute favorite! Looking forward to receiving more amazing recipes!
Can the dough be frozen for future use ?
Hi Ed, absolutely. Cookie dough can be frozen for up to 3 months.
These are my husbands favorite cookies! I always switch up what i soak the raisins in! Coconut rum in the summer, brandy in the winter! They are so good!
Hi love the recipe but can they be made with gluten free 1 to 1 flour instead of AP flour and gluten free oats ?
I’ve had many readers report back with success using a gluten free flour (1:1 substitution). And, yes, you can use certified GF oats (I usually do).
I followed this recipe to the T, minus the molasses. Total game changer. Everyone loved them. My partner literally hid the cookies in the closet. I will tuck this away for more Oatmeal Raisin cookies in the future. 10 outta 10! Thank you! ❤️
Can I use dark corn syrup instead of the molasses?
Hi Marie, you can omit the molasses if needed — no other changes and the cookies will still have plenty of flavor!
really recipe!! not too sweet but i also added a lemon vanilla glaze which was really the cherry on top!!
I only have coconut sugar, will that replace the brown sugar? Is there a substitute for the white/granulated sugar as well?
Hi Anaa, we don’t recommend using any swaps for the sugars here—it will change the overall taste, texture, and spread of the cookies. For best results, stick with brown sugar and white sugar as written.
Hi anna! I substituted coconut sugar for the white sugar and the cookies still turned out amazing! hope that helps!
My boyfriend’s favorite cookies are oatmeal raisin so I figured I’d give it a try. I absolutely love this recipe!!!! I don’t even like oatmeal raisin cookies and I’m in love with these. There is so much flavor and they are perfectly soft and moist. Love love love this recipe!!
Delicious, but cookies are flat? So tasty, I went back and make sure I put in enough flour and I followed the directions exactly I did not soak the reasons but other than that, I even added the nuts.
Hi jr, this post on how to prevent cookies from spreading will 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!
I almost forgot the vanilla and added it at the very end making sure to distribute it throughout the batter. Oh my goodness! That vanilla raised the calibre of this cookie up a notch!
These are really great cookies. Have made them fir several people and they rave about them all the time.
The soft and chewy oatmeal raisin cookies are out of this world. My cousin brought me some when she came for a visit. At first I though, just another oatmeal cookie that was always dry and stuck to the roof of your mouth. Ha!! What a surprise. These are the ultimate best cookie. Moist and so tasty. Be sure to soak the raisins first. Such a delightful difference. I devoured every one she brought. I suggest you try this recipe for a real treat. And please don’t change a thing. The recipe can stand on its own two feet.
I’ve made this recipe as directed and loved it. My question is, could I make smaller cookies using a 1 tablespoon scoop and how long should I bake them. Thank you
Hi Vicki, so glad you loved these cookies! You can certainly make these smaller. We’re unsure of the exact bake time, so keep a close eye on that first batch to gage the best timing.
Hi, this is my 2nd time making these and both times now, they spread out very thin. Refrigerated the dough about 12 hours and butter was at correct room temperature. Every other cookie I’ve made on this site has been spot on any suggestions would be most welcome. Tia
Hi Ellen, there are quite a few different factors that can cause cookies to over spread. These tips on how to prevent cookies from spreading will be helpful to review for next time. Thank you for giving these a try!
How many cookies does this recipe make
Hi Debbie, about 26-30 cookies.
Hi can you replace the butter for baking spread/ margarine
Loved these cookies. I used maple flavoring in them instead of vanilla flavoring as you suggested on another blog and they were delicious. I also studded the cookie dough balls with miniture chocolate chips before baking. My grandsons loved them. Will definitely have to double the batch next time.Thank you so much for all your recipes. When looking for a cookie or muffin or cake recipe I always go to your site first. Haven’t been disappointed in any recipe I’ve tried on your site and I’ve tried several. your chocolate chip cookies sprinkled with kosher salt are heavenly.
Thank you so much for making and trusting our recipes, Nancy!