I pared my Oatmeal Raisin Cookies recipe down to just a few pantry staples and one tiny trick that makes baking them from scratch simple and reliable.

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I always have a soft spot for a cookie that seems simple but surprises you, so I keep coming back to these Soft & Chewy Oatmeal Raisin Cookies. With warm cinnamon and plump raisins they somehow feel everyday and special at once, and the chew makes you pause, eat another, wonder why you waited.

They show up in my Cookie Recipes roundups because they nail that Easy Oatmeal fix without a fuss, and honestly they might be the Best Oatmeal treat in your life if you let them. I cant promise you wont eat half the batch before anyone notices.

Why I Like this Recipe

– I love the chewy texture, it hits that perfect soft in the middle and a tiny bit firm on the outside so every bite feels homemade.
– I like the warm spice that sneaks in without being overpowering, kinda makes them feel cozy when I’m stressed.
– I find this recipe really forgiving, like if I mess up mixing or timing its still tasty and nobody can tell.
– I can make a bunch then freeze some or stash them so they stay soft for days, which is awesome when im too lazy to bake again.

Ingredients

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Unsalted butter: makes cookies rich, tender adds fat and buttery flavor.
Brown sugar: gives moist chew deep caramel notes and a bit of molasses.
Granulated sugar: adds sweetness and helps crisp the edges slightly.
Old fashioned oats: provide fiber, chewy texture and wholesome whole grain flavor.
Eggs: bind ingredients, add protein and help cookies rise a bit.
Vanilla: lifts sweetness, adds warm aromatic depth make flavours pop.
Raisins: give chewy bursts of natural sweetness and lil fruity tang.
Walnuts or pecans optional add crunch, healthy fats and toasty flavor.

Ingredient Quantities

2 sticks (1 cup) unsalted butter, softened

1 cup packed brown sugar (light or dark, whatever you got)

1/2 cup granulated sugar

2 large eggs, room temperature

1 teaspoon vanilla extract

1 1/2 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon fine salt

1 1/2 teaspoons ground cinnamon

3 cups old fashioned rolled oats (use rolled oats for chew not instant)

1 cup raisins

1/2 cup chopped walnuts or pecans (optional)

How to Make this

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1. Preheat oven to 350 F (175 C) and line baking sheets with parchment paper or a silicone mat.

2. In a large bowl cream 1 cup (2 sticks) softened unsalted butter with 1 cup packed brown sugar and 1/2 cup granulated sugar until light and a little fluffy, about 2 to 3 minutes.

3. Beat in 2 room temperature eggs one at a time, then stir in 1 teaspoon vanilla extract, scraping the bowl so everything mixes evenly.

4. In a separate bowl whisk together 1 1/2 cups all purpose flour, 1 teaspoon baking soda, 1/2 teaspoon fine salt, and 1 1/2 teaspoons ground cinnamon. Add this to the butter mixture and mix just until combined, dont overwork it.

5. Fold in 3 cups old fashioned rolled oats, then gently stir in 1 cup raisins and 1/2 cup chopped walnuts or pecans if you want them.

6. If your raisins are dry, plump them first by soaking in hot water for 5 minutes then drain and pat dry, it makes the cookies way juicier.

7. Scoop dough by rounded tablespoons or a small cookie scoop onto the prepared sheets about 2 inches apart, slightly mounded. If dough seems too soft and spreads too much chill for 15 to 30 minutes.

8. Bake for about 10 to 12 minutes until edges are set and golden and centers still look a little soft. For extra chewy centers aim for 9 to 11 minutes, ovens vary so keep an eye on them.

9. Let cookies cool on the baking sheet for 4 to 5 minutes so they set, then transfer to a wire rack to cool completely; they firm up as they cool.

10. Store cooled cookies in an airtight container with a slice of bread to keep them soft, or freeze dough balls for fresh baked later.

Equipment Needed

1. Oven (preheat to 350 F / 175 C)
2. Two baking sheets lined with parchment paper or a silicone baking mat
3. Large mixing bowl
4. Electric mixer, or a sturdy wooden spoon if youre doing it by hand
5. Medium bowl and a whisk for the dry ingredients
6. Measuring cups and spoons
7. Rubber spatula plus a cookie scoop or rounded tablespoon to portion dough
8. Wire cooling rack and a small bowl to plump dry raisins if needed

FAQ

Can I use quick oats or instant oats instead of rolled oats? Quick or instant oats will make the cookies more cakey and less chewy. Use old fashioned rolled oats for the best chew, if you only got quick oats try pulsing them once in a food processor so they stay a bit chunkier, but rolled are ideal.

How do I keep these cookies soft and chewy? Bake until the edges are set but the centers still look a little underdone, then let them cool on the sheet for 5 to 10 minutes so they finish cooking. Use more brown sugar than white, chill the dough 20 to 30 minutes if it’s spreading too much, and store baked cookies in an airtight container with a slice of bread to keep them soft. You can also add an extra egg yolk for extra chewiness.

Can I freeze the dough or baked cookies? Yes. Scoop dough onto a baking tray, freeze until solid, then transfer to a freezer bag. Bake from frozen, add 1 to 3 minutes to the bake time. Baked cookies freeze well too, thaw at room temp for about 30 minutes before serving.

My cookies came out flat and greasy, what went wrong? Most likely the butter was too warm, the dough was overworked, or the flour was under-measured. Make sure butter is softened not melted, measure flour by spooning into the cup and leveling, and don’t over-cream. Chilling the dough for 20 to 30 minutes helps prevent flat cookies.

Can I swap the raisins or nuts? Sure. Dried cranberries, chopped dates, or chocolate chips all work great. If you add chocolate chips you might want slightly less white sugar since chocolate adds sweetness. Omit nuts for a nut-free batch or toast them first for more flavor.

Can I make these gluten-free or nut-free? For gluten-free use a 1 to 1 gluten-free all purpose flour blend and certified gluten-free oats. For nut-free just leave out the walnuts or pecans, no big deal. Dont forget to check labels if you need strict allergy control.

Soft & Chewy Oatmeal Raisin Cookies Recipe Substitutions and Variations

Unsalted butter: swap 1 cup solid coconut oil 1:1 (measure it chilled or softened). Cookies will be a bit less buttery and maybe crisper at the edges, but still chewy.
2 large eggs: use flax eggs for a vegan option — mix 2 tbsp ground flaxseed with 6 tbsp water, let sit 5 minutes. It binds well, dough can be slightly denser.
1 1/2 cups all purpose flour: replace with 1 1/2 cups whole wheat pastry flour 1:1 for a nuttier, slightly denser cookie. If you need gluten free use a 1:1 gluten free all purpose blend that contains xanthan gum.
1 cup raisins: swap with 1 cup chocolate chips or 1 cup dried cranberries, both work 1:1 and give a tasty variation without changing dough texture much.

Pro Tips

1) Brown the butter, it adds a deep, toasty flavor that makes these taste way fancier. Let it cool until it’s soft but not solid so it still creams with the sugars, otherwise you might scramble the eggs.

2) Chill the dough longer if you want taller chewier cookies — like an hour or even overnight. Cold dough spreads less and the flavors meld, plus you can bake just a few at a time from frozen for fresh cookies later.

3) Plump the raisins in hot water or a splash of rum for a few minutes, drain and pat dry, that way they stay juicy and wont suck moisture out of the cookie. If you want extra chew add an extra egg yolk or 1/2 teaspoon cornstarch to the dry mix.

4) Measure flour by spooning it into the cup and leveling it off, dont pack it down. Bake one sheet at a time in the center of the oven and pull them when the centers still look a little soft, theyll firm up as they cool.