I may be biased, but I just made the Best Soft Oatmeal Raisin Cookies and they’re absurdly chewy, melt-in-your-mouth good, and absolutely worth scrolling for.

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I’m obsessed with Best Soft Oatmeal Raisin Cookies because they taste like childhood, smarter. I love that they stay soft, gooey around the raisins, and never fall flat.

Oatmeal and raisin cookies chewy is exactly what I want after a long day. These are my go-to when I need something honest and substantial, not fussy.

I adore the nutty bite from old fashioned rolled oats and the hit of vanilla extract that keeps them warm without being sickly sweet. I grab one, maybe two.

I can’t stop. No judgment, I swear.

Messy, satisfying, and addictive.

Ingredients

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It’s butter: rich, makes cookies soft and tender, totally worth the splurge.
Plus brown sugar: gives chewiness and that caramel-y, slightly molasses note.
Granulated sugar: adds crisp edges and everyday sweetness, balances the brown sugar.
Basically eggs: bind everything together and add moisture so cookies aren’t dry.
Vanilla extract: warm, cozy aroma that makes them smell like home.
Flour: gives structure so cookies hold their shape without being cakey.
Baking soda: helps them spread and get those slightly puffy centers.
Salt: wakes up the sweetness and keeps the cookies from tasting flat.
Cinnamon: warm spice that pairs perfectly with oats and raisins.
Oats: hearty texture and chew, not health food but wholesome-feeling.
Raisins: bursts of sticky sweetness, use less if you’re not huge on them.
Plus nuts optional: crunchy contrast and a toasty flavor if you like nuts.

Ingredient Quantities

1 cup (2 sticks) unsalted butter, softened

1 cup packed light brown sugar

1/2 cup granulated sugar

2 large eggs, room temperature

1 teaspoon vanilla extract

1 1/4 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

3 cups old fashioned rolled oats (not quick oats)

1 1/2 cups raisins (you can use less if you like)

Optional: 1/2 cup chopped walnuts or pecans

How to Make this

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1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or lightly grease them.

2. If you like plump raisins, soak them in hot water for 5 minutes then drain well, pat dry with paper towel. This step is optional but worth it.

3. In a large bowl, cream 1 cup softened unsalted butter with 1 cup packed light brown sugar and 1/2 cup granulated sugar until light and fluffy, about 2 to 3 minutes; scrape the bowl as needed.

4. Beat in 2 large room temperature eggs one at a time, then stir in 1 teaspoon vanilla extract until mixed, but don’t overbeat.

5. In a separate bowl whisk together 1 1/4 cups all purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon.

6. Gradually fold the dry mix into the butter mixture until just combined; don’t keep mixing once the flour disappears.

7. Stir in 3 cups old fashioned rolled oats and 1 1/2 cups raisins, and if using, add 1/2 cup chopped walnuts or pecans. Use a sturdy spoon or spatula, the dough will be thick and slightly sticky.

8. For thicker, chewier cookies chill the dough for 30 minutes to 1 hour. If you’re impatient you can skip chilling but cookies will spread more.

9. Scoop rounded tablespoons or use a
1.5 tablespoon cookie scoop onto prepared sheets, spacing about 2 inches apart. Flatten slightly with your hand or the back of a spoon because these don’t always spread evenly.

10. Bake 10 to 12 minutes until edges are set and centers look slightly soft. Let cookies cool on the baking sheet 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or store in an airtight container for up to 4 days.

Equipment Needed

1. Oven (preheated to 350°F / 175°C)
2. Baking sheets (2) lined with parchment paper or lightly greased
3. Large mixing bowls (at least two)
4. Electric hand mixer or stand mixer (or a sturdy wooden spoon if you dont have one)
5. Measuring cups and spoons
6. Whisk for dry ingredients
7. Sturdy spatula or wooden spoon for folding thick dough
8. 1.5 tablespoon cookie scoop or rounded tablespoon and a spoon to flatten cookies
9. Wire cooling rack

FAQ

Q: How long should I bake them and how do I know when they are done?

A: Bake at 350°F (175°C) for 10 to 12 minutes. They look slightly underdone in the center when you pull them out, but that's ok. They firm up as they cool so don't overbake or they'll be dry.

Q: Can I swap the raisins for chocolate chips or nuts?

A: Yep. Chocolate chips work great, use the same amount. If adding nuts, toss them in with the oats. You can also mix raisins and chips, or leave one out if you want less sweet.

Q: How do I get them extra soft and chewy?

A: Use the brown sugar, don't overmix the dough once you add the flour, and take them out right when the edges are set but centers still look soft. Let them cool on the sheet for 5 minutes before moving to a rack. You can also press a slice of bread in the cookie jar to keep them soft.

Q: Can I use quick oats instead of old fashioned rolled oats?

A: You can, but quick oats make a denser, less chewy cookie. For best texture stick with old fashioned rolled oats as the recipe says.

Q: How should I store them and how long do they last?

A: Store in an airtight container at room temp for up to 4 days. For longer keep, freeze baked cookies up to 3 months or freeze scooped raw dough on a tray then bag it for up to 3 months. Thaw baked cookies at room temp.

Q: My cookies spread too much. What did I do wrong?

A: Common causes are too warm butter, dough too warm, or your oven temp is low. Chill the dough 20 to 30 minutes before baking, or chill the scoops on the tray. Also make sure measuring the flour is accurate, spoon and level it instead of packing.

Soft Oatmeal Raisin Cookies Recipe Substitutions and Variations

Butter: swap 1 cup (2 sticks) unsalted butter for 1 cup solid coconut oil, measured packed at room temp. Cookies will be slightly denser and have a faint coconut note, but they stay soft. If using margarine, use same volume but watch salt content.
Brown sugar: if you don’t have packed light brown sugar, stir 1 cup granulated sugar with 1 tablespoon molasses until evenly mixed. Gives the same moisture and caramel flavor, just press the molasses in good so it won’t clump.
Eggs: for 2 large eggs use either 1/2 cup unsweetened applesauce (good for chewiness) or two flax eggs (2 tablespoons ground flax + 6 tablespoons water, let sit 5 minutes). Texture will be a touch more cake-like with applesauce.
Raisins: swap the 1 1/2 cups raisins for 1 1/2 cups dried cranberries, chopped dried apricots, or chocolate chips if you want a different sweet note. Reduce added sugar slightly if you choose chocolate chips.

Pro Tips

1. Chill the dough for at least 30 minutes if you want chewy cookies, not thin flat ones. If you forget, pop the sheet in the freezer for 10 minutes before baking, it helps a lot.

2. Soak the raisins in hot water for 5 minutes then dry them well, they puff up and taste fresher. Don’t skip drying or they’ll water down the dough and make the cookies spread.

3. Use room temp eggs and butter so everything mixes smooth and you wont overwork the batter. If the butter feels too soft, chill the bowl for 10 minutes and then finish mixing.

4. Flatten each scoop a little before baking and watch the first batch closely, ovens vary. Turn the tray halfway through baking if your oven has hot spots, that makes them brown evenly.

Soft Oatmeal Raisin Cookies Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I may be biased, but I just made the Best Soft Oatmeal Raisin Cookies and they’re absurdly chewy, melt-in-your-mouth good, and absolutely worth scrolling for.

Servings

servings

Calories

144

kcal

Equipment: 1. Oven (preheated to 350°F / 175°C)
2. Baking sheets (2) lined with parchment paper or lightly greased
3. Large mixing bowls (at least two)
4. Electric hand mixer or stand mixer (or a sturdy wooden spoon if you dont have one)
5. Measuring cups and spoons
6. Whisk for dry ingredients
7. Sturdy spatula or wooden spoon for folding thick dough
8. 1.5 tablespoon cookie scoop or rounded tablespoon and a spoon to flatten cookies
9. Wire cooling rack

Ingredients

1 cup (2 sticks) unsalted butter, softened
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1 1/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
3 cups old fashioned rolled oats (not quick oats)
1 1/2 cups raisins (you can use less if you like)
Optional: 1/2 cup chopped walnuts or pecans

Directions

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or lightly grease them.
If you like plump raisins, soak them in hot water for 5 minutes then drain well, pat dry with paper towel. This step is optional but worth it.
In a large bowl, cream 1 cup softened unsalted butter with 1 cup packed light brown sugar and 1/2 cup granulated sugar until light and fluffy, about 2 to 3 minutes; scrape the bowl as needed.
Beat in 2 large room temperature eggs one at a time, then stir in 1 teaspoon vanilla extract until mixed, but don’t overbeat.
In a separate bowl whisk together 1 1/4 cups all purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon.
Gradually fold the dry mix into the butter mixture until just combined; don’t keep mixing once the flour disappears.
Stir in 3 cups old fashioned rolled oats and 1 1/2 cups raisins, and if using, add 1/2 cup chopped walnuts or pecans. Use a sturdy spoon or spatula, the dough will be thick and slightly sticky.
For thicker, chewier cookies chill the dough for 30 minutes to 1 hour. If you’re impatient you can skip chilling but cookies will spread more.
Scoop rounded tablespoons or use a
5 tablespoon cookie scoop onto prepared sheets, spacing about 2 inches apart. Flatten slightly with your hand or the back of a spoon because these don’t always spread evenly.
Bake 10 to 12 minutes until edges are set and centers look slightly soft. Let cookies cool on the baking sheet 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or store in an airtight container for up to 4 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.