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
What can I substitute the butter for?
Hi Regina! We haven’t tested any butter substitutes, but let us know if you try anything.
These are so good. I followed the directions exactly. Perfect baking time was 13 minutes, and cookies are soft and chewy in the middle.
My favorite oatmeal raisin cookies. The worst part about them is that I will eat too many and get sick.
Didn’t this recipe use to use 1 whole tablespoon instead of 2 teaspoons?
Followed the directions exactly and they came out perfect!
I was short of rolled oats by a cup. I replaced it with 3 packages of instant apple cinnamon oatmeal. My cookies came out perfect with a hint of apple. I’ll do it again. Great base recipe!
These turned out exactly like bakery cookies. I added extra cinnamon and found it still a little bland but we are big cinnamon lovers over here. Definitely going to be a staple in this house.
This recipe is a winner!!
(Just a Personal preferance here…..I would add more raisins next time!!)
Success!!!
ThankYOU for another yummy recipe!!
Oatmeal cookies were the best . All your desserts that I have made are tremendous . I am a huge believer!
The espresso chocolate cake is my all time favorite .
Whats the tip you have if you don’t have the called for spring pan? Would you go down to next side?
I made this and my dough is currently sitting in the refrigerator but it’s soo liquidy. What did I do wrong???
Hi Emily, the dough should be sticky but not liquidy. Were any of the ingredients mis-measured or omitted by chance? And how did you measure your flour? It sounds like it could have been under measured. Here’s more on how to properly measure baking ingredients.
is there any specific ingredient and ratio i can use to substitute molasses i love the recipe and don’t want to use a different one but it is very hard to find molasses in my area
Hi Emma, you can leave the molasses out.
Started to really learn how to bake cookies just this year and this and the Chewy Chocolate Chip Cookies are the ones I follow. As I learned overtime I made a few modifications to suite my taste, like doing 1:1 bread and AP flour to make it more chewy, toasting my melted butter, and just cutting back a bit with the sugar since I don’t like it too sweet. Now I think my cookies is as good or even better than the artisanal ones I buy from the mall! I wouldn’t have learned to make them w/o your recipe and guide.
I have used your recipes for several baking dishes, I have always been satisfied. I didn’t know you were a professional baker until now. Today it’s raisin and oatmeal cookies.
We always need a little something to have with tea or coffee,, thank you.
A Canadian baker from north of the border.
Hello! Any way to make these dairy free? Would dairy free butter or canola oil work? I’ll miss the butter flavor, but a friend who is breastfeeding can’t have dairy right now. Thank you!
Hi Clare, we haven’t tested dairy free substitutes in these cookies. A vegan butter may work, or solid coconut oil. Let us know if you try!
I make these all the time (everyone loves them) but when a measure 3 cups of the old fashioned rolled oats and weigh them, it comes to 340 grams and not 255 grams?
Hi Denise, make sure to fluff them up and spoon and level to measure – more on that in this post!
I made the oatmeal raisin recipe but used GF flour and maple extract instead of vanilla. Also gently put 2 to 3 maple flavored mini marshmallows on the top after baking for texture and taste. So good
These are my favorite cookies, I make them often! If I were to make them into cookie bars in a 9×13 pan, do you recommend adding cornstarch, like in your chocolate chip cookie bars (which are also delightful)? Thank you!
Hi Susan, we haven’t tried these as bars, but they should work! We’re unsure of the exact bake time.
I am a devoted Sally’s Baking Addiction baker…. Your recipes are easy, delicious & I’ve yet to find one I don’t like… Thank you , you make me look like a professional baker
Thank you so much for making our recipes, Debbie!
I’m making these tantilizing Oatmeal Raisin Cookies for my cookie-loving Granddaughters right now!
I’m type 2 Diabetic and although I’m not able to indulge in these delectable cookies,it makes me ever so happy to see Nanny’s girls enjoying them.
Thank you Sally, for sharing your baking expertise. I can’t wait to explore your great recipes!
Oatmeal cookies are my fave but my family didn’t like them much. This recipe changed that. They liked it a lot! I added 1/4 cup of dried cranberries and 1/4 chocolate chips and it was the perfect combo for us. Thank you!
I usually find Sally’s recipes to be a hit, but this one was a miss for me. It was nit terrible, but did not rock my world either. Usually I find oatmeal raisin to be just ok, but recently had one that made me a believer. Still chasing that cookie recipe…
I made these first with raisins, as directed. Second time, I used chopped dried apricots.
Both delicious!!
In your opinion, do you think I could substitute with Almond flour instead of white flour?
Hi Naomi, we do not recommend almond flour here, as it has very different baking properties than all-purpose flour and isn’t always a 1:1 swap.
Can’t wait to make these for my airbnb…
Hi Sophie, We are so glad you enjoy these cookies! Your eggs should be room temperature. You can read our post with more information about room temperature ingredients, including a tip on how to bring your eggs to room temperature quickly.
Wow! These cookies are divine.
Perfect consistency, just sweet enough.
Thank you for sharing
Do I have to use the molasses? I don’t have any on hand
Hi Jennifer, you can leave the molasses out if needed.
My son and husband demolished these cookies in two days. Child and adult approved! They both asked me to make more as soon as the last one was gone. Definitely saving and recommending this recipe!
Thank you
My husband rolled his eyes and scoffed when I said I was going to make oatmeal raisin cookies.
He now claims these are the best cookies he’s ever had, and not just oatmeal raisin…like the best cookies. Period! Don’t sleep on this recipe! Sally’s done it again!
Hi Sally! This reciepe looks amazing! I just took my cookies out of the oven, but they’re in little rock/clump shapes and did not flatten out. Why might that be?
Hi Anthony, if cookies aren’t spreading, it usually means that there’s too much dry ingredient (flour) soaking up all the liquid. Make sure you are properly measuring your flour (weighing it or spoon & level). It could also be that the dough was too cold. If chilling the dough for longer than an hour, allow to sit at room temperature for at least 30 minutes before rolling and baking. If you’re in the middle of baking a batch and the cookies still aren’t spreading, remove them from the oven, and bang the pan on the counter 2-3x before returning them to the oven. Hope these tips help for next time!
My husband and I agree that these need more cinnamon and nuts, so I’ll double those next time. Other than that, they are perfect. The molasses gives a nice dark flavor. Thanks!
Another great recipe from Sally’s Baking Addiction. Followed it exactly. I did top with your milk/powdered sugar icing from your iced oatmeal cookies recipe. Worked together perfectly.