Oatmeal Raisin Cookies Recipes

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!!

I like to add chopped walnuts. Nuts are totally optional but highly recommended. These simple ingredients combine to make the best oatmeal raisin cookies!

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!

If you love these oatmeal raisin cookies, try any of these SOFT cookie recipes. You’ll wonder why you haven’t baked them sooner!

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!

Soft and Chewy Oatmeal Raisin Cookies

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!

Prep: 45min

Total: 1h

Yield: 26

Ingredients:

• 1 cup (230g) unsalted butter, softened to room temperature
• 1 cup (200g) packed light or dark brown sugar
• 1/4 cup (50g) granulated sugar
• 2 large eggs*
• 1 Tablespoon pure vanilla extract (yes, Tablespoon!)
• 1 Tablespoon (20g) unsulphured or dark molasses (do not use blackstrap; I prefer Grandma’s brand)
• 1 and 1/2 cups (188g) 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*
• optional: 1/2 cup (64g) chopped toasted walnuts

Instruction:

1. 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 2 minutes. 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.
2. 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.
3. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
4. 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.

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!

Prep: 15min

Total: 55min

Yield: 24

Ingredients:

• 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

Instruction:

1. In a large bowl, whisk together the flour, cinnamon, baking soda, and salt. Stir in the old-fashioned rolled oats and set aside.
2. 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.
3. Add the dry ingredients and continue mixing on low speed until just combined, then mix in the raisins.
4. Cover the cookie dough tightly with plastic wrap and refrigerate for at least 30 minutes.
5. Preheat the oven to 350°F (180°C). Line two large baking sheets with parchment paper or silicone baking mats and set aside.
6. 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.
7. 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.

Best Oatmeal Raisin Cookies Recipe

The Best Oatmeal Raisin Cookies Recipe: Soft and chewy on the outside, crispy around the edges, packed with raisins and spice!

Prep: 15min

Total: 27min

Yield: 45

Serving Size: 1 cookie

Nutrition Facts: servingSize 1 cookie, calories 148 kcal, Carbohydrate 21 g, Protein 1 g, Fat 6 g, Saturated Fat 4 g, Cholesterol 24 mg, Sodium 58 mg, Fiber 1 g, Sugar 9 g

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon apple pie spice (or 3/4 teaspoon cinnamon + 1/4 teaspoon nutmeg)
• 1 1/2 cups unsalted butter, softened ((3 sticks))
• 1 cup granulated sugar
• 1 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 cups old fashioned oats
• 1 1/2 cups raisins

Instruction:

1. Preheat the oven to 375 degrees F. Line several baking sheets with parchment paper. In a medium bowl, combine the flour, baking powder, salt, and apple pie spice.
2. In another bowl, with an electric mixer, cream the butter and both sugars on high until light and fluffy, about 3-4 minutes. Scrape the bowl with a spatula, then beat in the vanilla and eggs. Turn the mixer on low and slowly add in the flour mixture. Scrape the bowl again then turn the mixer on low and mix in the oats and raisins.
3. Using a 1 1/2 tablespoon cookie scoop, scoop the dough into equal portions and spread the balls out two inches apart on the prepared cookie sheets.
4. Bake for 12-14 minutes, until slightly golden around the edges. Cool for 5 minutes on the baking sheets before moving.

Oatmeal Raisin Cookies

For the perfect winner to fill up your cookie jar, bake these got-it-all oatmeal cookies loaded with raisins and nuts. While there is no shortage of oatmeal cookie recipes out there, we love these in particular because they strike the perfect balance of crispiness and chewiness. The ratio of ingredients used turns out a cookie that isn’t tall and cakey, but instead a little slender and nicely caramelized around the edges.

Prep: 45min

Total: 45min

Yield: 42

Serving Size: 1 Cookie

Nutrition Facts: calories 80 , Carbohydrate 10 g, Cholesterol 10 mg, Fat 1/2 , Fiber 0 g, Protein 1 g, Saturated Fat 1 1/2 g, servingSize 1 Cookie, Sodium 50 mg, Sugar 6 g, Trans Fat 0 g

Ingredients:

• 3/4 cup granulated sugar
• 1/4 cup firmly packed brown sugar
• 1/2 cup butter, softened
• 1/2 teaspoon vanilla
• 1 egg
• 3/4 cup Gold Medal™ all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 1/2 cups quick-cooking rolled oats
• 1/2 cup raisins
• 1/2 cup chopped nuts

Instruction:

1. Heat oven to 375°F. Spray cookie sheets with cooking spray. In large bowl, combine granulated sugar, brown sugar and butter; beat until light and fluffy. Add vanilla and egg; blend well. Add flour, baking soda, cinnamon and salt; mix well. Stir in oats, raisins and nuts.
2. Drop dough by rounded teaspoonfuls 2 inches apart onto sprayed cookie sheets.
3. Bake at 375°F. for 7 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets.

Oatmeal Raisin Cookies

FAQ

Should you soak raisins before baking cookies?

Why are my oatmeal raisin cookies so dry?

Should you chill oatmeal raisin cookie dough before baking?

Why do my oatmeal cookies get hard?