This post may contain affiliate links. Please see my disclosure policy
These soft and chewy oatmeal raisin cookies are loaded with oats, plump raisins, and warm cinnamon. An easy, from-scratch recipe that even chocolate lovers rave about.
These Oatmeal Raisin Cookies are soft, chewy, and packed with hearty oats, sweet raisins, and just the right amount of cinnamon. They have buttery, golden edges and thick, tender centers, and they are the kind of cookie that disappears from the cookie jar way faster than you expect. I have made a lot of cookies over the years, and this recipe has earned a permanent spot in my rotation.
I am not exaggerating when I say multiple people have told me these are the best oatmeal raisin cookies they have ever had. Even my dad, who firmly believes it is not dessert if there is no chocolate involved, raved about them and asked for more. The dough comes together in one bowl with pantry staples, so you can have a batch of warm homemade cookies on the counter without a lot of fuss.
Erin’s Notes
- Soft and chewy every time. Brown sugar and old fashioned oats give these cookies that thick, chewy texture everyone loves.
- Crowd-approved. Even the chocolate-only people in your life will be reaching for seconds.
- Simple pantry ingredients. Butter, sugar, eggs, flour, oats, and raisins. Nothing fancy required.
- Easy to customize. Swap in chocolate chips or add chopped nuts to make them your own.
- Freezer-friendly. Freeze the baked cookies or the dough balls so you always have cookies on hand.
Ingredient Notes
- Unsalted butter: Make sure it is softened to room temperature, not melted. Softened butter creams properly with the sugar and helps the cookies hold their thick shape.
- Light brown sugar and white sugar: The combination is key. Brown sugar adds moisture and chewiness, while white sugar helps the edges turn golden.
- Eggs and vanilla: Large eggs bind the dough, and a generous 2 teaspoons of vanilla adds warm, bakery-style flavor.
- Old fashioned oats: Rolled oats give the best hearty, chewy texture. Quick oats also work if that is what you have in your pantry. The cookies will be a little softer and less textured.
- All-purpose flour: Spoon and level your flour rather than scooping it straight from the bag so the cookies do not turn out dry.
- Cinnamon: Just a teaspoon gives these cookies that classic cozy oatmeal cookie flavor without overpowering the raisins.
- Baking soda and salt: Baking soda helps the cookies rise and spread just enough, and salt balances the sweetness.
- Raisins: Regular raisins are classic, and a full 1 1/2 cups means you get raisins in every bite.
Oatmeal Raisin Cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup light brown sugar
- 1/2 cup white sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups old fashioned oats, see notes
- 2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups raisins
Instructions
- Preheat oven to 350º F.
- Cream butter, sugar and brown sugar together until light and fluffy, this will take a couple of minutes.1 cup unsalted butter, 1 cup light brown sugar, 1/2 cup white sugar
- Beat in the eggs and vanilla until everything is well combined.2 large eggs, 2 teaspoons vanilla extract
- Mix in flour, oats, baking soda, cinnamon and salt until it is just combined.2 1/2 cups old fashioned oats, 2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon ground cinnamon
- Fold in raisins until evenly distributed.1 1/2 cups raisins
- Scoop balls of dough onto a lined baking sheet. I like to chill the dough here for 30 minutes to make sure the cookies are nice and thick. This step is optional.
- If you chilled the dough gently press down to slightly flatten the cookies and bake cookies for about 10 minutes. The edges will be golden.
- Remove from the oven and let them cool for 5 minutes before removing to a wire rack to cool completely.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How To Make Oatmeal Raisin Cookies
- Preheat the oven. Preheat your oven to 350ºF and line a baking sheet with parchment paper or a silicone baking mat.
- Cream the butter and sugars. In a large bowl, cream the softened butter, light brown sugar, and white sugar together until the mixture is light and fluffy.
- Add the eggs and vanilla. Beat in the eggs and vanilla extract until everything is well combined.
- Mix in the dry ingredients. Add the oats, flour, baking soda, cinnamon, and salt. Mix just until combined so you do not overwork the dough.
- Fold in the raisins. Gently fold in the raisins until they are evenly distributed throughout the dough.
- Chill the dough (optional). I like to chill the dough for 30 minutes at this point to make sure the cookies bake up nice and thick. This step is optional, but it makes a difference.
- Scoop and bake. Scoop balls of dough onto the lined baking sheet and bake for about 10 minutes, until the edges are golden.
- Cool. Let the cookies cool on the baking sheet for 5 minutes, then move them to a wire rack to cool completely.
Recipe Tips
- Do not skip softening the butter. Butter that is too cold will not cream properly, and melted butter will cause the cookies to spread too much.
- Chill for thicker cookies. The optional 30-minute chill firms up the butter so the cookies spread less and stay thick and chewy in the center.
- Do not overmix. Once the flour goes in, mix only until you no longer see dry streaks. Overmixing can make the cookies tough.
- Pull them at the right time. Take the cookies out when the edges are golden, even if the centers still look slightly soft. They will finish setting as they cool on the baking sheet.
- Use a cookie scoop. Scooping the dough into even balls helps all of the cookies bake at the same rate.
Recipe Variations
- Chocolate chips: Swap some or all of the raisins for chocolate chips. Half raisins and half chocolate chips is a great compromise for a mixed crowd.
- Walnuts or pecans: Fold in chopped walnuts or pecans along with the raisins for extra crunch and a nutty flavor.
- Quick oats: Quick oats can be used in place of old fashioned oats for a slightly softer, more uniform cookie.
Storage
- Room temperature: Store the cooled cookies in an airtight container at room temperature for up to 5 days. They stay soft and chewy.
- Freeze baked cookies: Freeze the completely cooled cookies in a freezer bag or airtight container for up to 3 months. Let them thaw at room temperature before serving.
- Freeze the cookie dough: Scoop the dough into balls and freeze them on a baking sheet until firm, then transfer to a freezer bag for up to 3 months. Bake straight from frozen, adding a couple of extra minutes to the bake time.
Yes. I have tested these cookies with quick oats and they work well. The texture is a little softer and less hearty than with old fashioned oats, but they are still soft, chewy, and delicious.
The most common reasons are butter that was too soft or melted, or dough that was not chilled. Chilling the dough for 30 minutes before baking helps the cookies hold their shape and stay thick.
Do not overbake them. Pull the cookies from the oven when the edges are golden and the centers still look a little soft. Storing them in an airtight container also keeps them soft for days.
