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This is the absolute best Oatmeal Raisin Cookie Recipe for anyone who wants a truly soft and chewy cookie. Full of juicy raisins, chewy oats, and warm cinnamon, these cookies are a classic favorite that stays soft for days. It’s a no-fuss recipe using simple pantry ingredients that results in an epic cookie every single time.
My soft and chewy Oatmeal Cookie Recipe is a beloved favorite cookie recipe so you know this one is going to be epic too! This is such a classic recipe – chewy oatmeal raisin cookies that are also soft and have tons of flavor. You either love or hate raisins – I’m the latter – but you’ll still love this cookie recipe – I do!
The secret to these chewy oatmeal raisin cookies is a combination of plenty of brown sugar and the use of quick-cooking oats. While many recipes use old-fashioned oats, quick oats provide a softer texture that is easier to digest while still giving you that iconic oatmeal chew. This dough does require a quick chill, but that step is the key to ensuring your cookies don’t spread too thin in the oven.
How to make soft oatmeal raisin cookies: Cream together butter, brown sugar, and granulated sugar, then beat in eggs and vanilla. Mix in flour, cinnamon, baking soda, and quick-cooking oats, then fold in the raisins. Chill the dough for at least 30 minutes. Scoop onto lined sheets and bake at 350°F for 10-12 minutes until the edges are golden and the tops are no longer shiny.
Important Ingredient Tips
- I always use unsalted butter but you can use salted butter; just reduce added salt by half. Be sure to make sure the butter is softened.
- These are full of brown sugar keeping them super soft! You can use regular or dark brown sugar. No granulated sugar needed in this recipe!
- Be sure to scrape the bottom of the bowl during mixing.
- Quick Cooking Oats: I prefer the chew of a quick oats (instant oats) vs old fashioned oats. The best thing about these cookies is that they have chew from quick oats but not so much it becomes too thick.
- Since these are Oatmeal Raisin, you need your favorite raisins – or substitute dried cranberries or golden raisins.
- Oatmeal raisin cookie dough needs to be chilled so that they don’t get too flat or too golden brown. Scoop cookie dough balls with a cookie scoop onto parchment paper lined baking trays and chill at least 30 minutes before baking.
- Because there are 2 eggs in this recipe it makes it really easy to cut in half if you don’t want as many cookies – the smaller cookies you make the more you’ll get.
Quick Oats 101
While many recipes call for old-fashioned oats (or rolled oats), I specifically developed this recipe using quick-cooking oats (also called quick oats). They have a smaller profile than rolled oats, which creates a more uniform, soft texture that holds the juicy raisins perfectly in every bite.
Did you know you can make quick cook oats? If all you have are old-fashioned oats, all you have to do are pulse them a few times in a food processor or high powered blender to make them into quick oats. Re-measure after processing to be sure you use the correct amount.
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Click to see the recipe card below for full ingredients & instructions. See below the recipe card for even more information: process shots, variations, FAQ and more.
Dorothy’s Expert Oatmeal Cookie Tips
- If you’ve decided that raisins aren’t for you, that’s okay. You can either leave them out entirely, or make chocolate chip oatmeal cookies with 1 1/2 cups chocolate chips.
- Juicy Raisin Tip: soak your raisins in warm water for about 10 minutes then drain and pat dry before adding to the batter. This creates an extra juicy raisin!
- For success with this recipe, do not skip the chilling step. Chilling the dough for at least 30 minutes allows the oats to hydrate and the butter to firm up, which prevents the cookies from melting into a puddle and ensures a thick, chewy result.
- If they aren’t spreading in the oven they might have chilled too long. You can get the flattening process started by lightly pressing with a spatula. If that doesn’t help, then you may have used too much flour (make sure you’re not packing it) or too many oats (and make sure you used quick oats).
- To keep these cookies soft, you must avoid overbaking. You’ll know they are done when the edges are set but the tops are just no longer glossy. They will look slightly underdone in the center, but they will firm up to a perfect chew as they cool on the baking sheet.
- Skip the raisins and add apples, like I do in my apple oatmeal cookie recipe.
Oatmeal Raisin Cookie Recipe
Recipe Video
Ingredients
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 ½ cups (186g) all-purpose flour
- 1 cup (226g) unsalted butter , softened
- 1 ½ cups (300g) packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ¼ cups (277g) quick cooking oats
- 1 ½ cups raisins
Instructions
- Note: this dough needs to be chilled. Plan ahead!
- In a medium bowl, whisk cinnamon, salt, baking soda, and flour. Set aside.
- Cream butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. (You can also use a large bowl and a hand mixer.) Cream until smooth, about 1-2 minutes. Mix in eggs and vanilla and beat until smooth.
- Gradually mix in dry ingredients until smooth, being careful not to over mix. Add oats and mix, then stir in raisins.
- Scoop 2 tablespoon sized balls of dough and place on a cookie sheet lined with parchment or wax paper. Cover with plastic wrap and chill for at least 1 hour.
- When ready to bake, preheat oven to 350°F. Line two cookie sheets with parchment paper or a silpat baking mat and place the cookie dough balls 2” apart.
- Bake for 10-12 minutes, until the bottom is slightly golden. Cool on cookie sheets for 10 minutes, then remove to a rack to cool completely.
- Store cookies in an airtight container for up to 4 days. They can also be frozen in an airtight container or ziploc bag for up to 2 months.
Recipe Notes
- Note: this dough needs to be chilled. Plan ahead! Don’t skip that step.
- Store cookies in an airtight container. You can also freeze them.
- You know cookies are done baking when they’re just no longer glossy on top.
- You can substitute craisins for the raisins!
Recipe Nutrition
How to make Oatmeal Raisin Cookies Step-by-Step
1. Whisk dry ingredients (all-purpose flour, baking soda, salt, cinnamon) in a medium bowl. Cream butter and sugar in the bowl of a stand mixer fitted with the paddle attachment (or a large bowl using a hand mixer).
2. Mix in eggs and vanilla extract and beat until the mixture is smooth (on medium speed).
3. Add dry ingredients into the wet ingredients and mix.
4. Mix in oats and raisins. Scoop onto cookie sheets and chill dough at least one hour, then bake until they’re no longer glossy on top and light golden brown around the edges.
FAQs
Yes! If you aren’t a fan of raisins, you can easily substitute craisins or even chocolate chips for a different flavor profile.
Chilling is mandatory for this recipe to prevent the cookies from spreading too much and to help the flavors meld.
You can, but the texture will be much heartier, thicker, and much, much chewier. For the softest cookie, stick with the quick-cooking oats.
Store them in an airtight container at room temperature to keep them soft, or you can freeze them for up to 3 months.
This recipe was made today. The cinnamon was doubled as we are very fond of cinnamon. They were baked in a Ninja countertop oven at 300 degrees for about 10-12 minutes and browned perfectly. They were absolutely delicious slightly warm! Crispy outside, chewy inside. Thank you for a great recipe!