These cookies have the perfect texture—soft, thick, and chewy without being cakey. They’re easy to make and use pantry staples, making them ideal for last-minute baking. The combination of oats, brown sugar, cinnamon, and raisins creates a warm, homey flavor that’s both comforting and irresistible. They also stay soft for days, making them great for storing or gifting.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Old-fashioned rolled oats
All-purpose flour
Baking soda
Ground cinnamon
Salt
Unsalted butter
Brown sugar
Granulated sugar
Eggs
Vanilla extract
Raisins
Directions
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, cinnamon, and salt.
In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
Beat in the eggs one at a time, then add the vanilla extract.
Gradually mix in the dry ingredients until just combined.
Stir in the oats and raisins by hand until evenly distributed.
Scoop the dough using a cookie scoop or tablespoon and place on the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10–12 minutes, or until the edges are lightly golden but the centers still look slightly underbaked.
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Servings and timing
This recipe yields approximately 24 cookies. Prep time is 15 minutes, and bake time is 10–12 minutes per batch. Total time is around 30 minutes.
Variations
Substitute raisins with chocolate chips or dried cranberries for a different twist.
Add chopped walnuts or pecans for crunch.
Use quick oats for a slightly softer texture.
Add a pinch of nutmeg or cloves for deeper spice flavor.
Make them dairy-free by using plant-based butter.
Storage/Reheating
Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze in a zip-top bag for up to 3 months. Thaw at room temperature or warm briefly in the microwave for a freshly baked taste.
FAQs
Can I use quick oats instead of old-fashioned oats?
Yes, but the texture will be slightly softer and less chewy.
How do I keep the cookies soft?
Store them in an airtight container with a slice of bread to help maintain moisture.
Can I soak the raisins before using them?
Absolutely. Soaking in warm water for 10–15 minutes plumps them up and makes them juicier.
Can I freeze the dough?
Yes, portion the dough onto a baking sheet, freeze until solid, then transfer to a bag. Bake from frozen, adding 1–2 extra minutes.
Why did my cookies spread too much?
This could be due to warm butter or too little flour. Chill the dough if needed before baking.
Can I make these cookies gluten-free?
Yes, use a gluten-free all-purpose flour blend and certified gluten-free oats.
What’s the best way to measure flour?
Spoon it into the measuring cup and level it off with a knife to avoid overpacking.
Can I reduce the sugar?
You can reduce each type of sugar slightly, but the texture and flavor may be affected.
Should I chill the dough?
It’s not required, but chilling for 30 minutes can enhance flavor and reduce spreading.
How do I make them thicker?
Use slightly more flour or chill the dough before baking for a thicker cookie.
Conclusion
Soft and Chewy Oatmeal Raisin Cookies are the ultimate comfort cookie—wholesome, nostalgic, and full of flavor. Whether you’re baking them for a family treat, a holiday platter, or a cozy night in, they deliver every time. With a chewy texture, sweet raisins, and just the right amount of spice, these cookies are sure to become a favorite in your home.
These Soft and Chewy Oatmeal Raisin Cookies are packed with hearty oats, juicy raisins, and warm spices, delivering a nostalgic treat with soft centers, chewy texture, and crisp edges—perfect for snacking or sharing.
Ingredients
1 1/2 cups old-fashioned rolled oats
3/4 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt
1/2 cup unsalted butter, softened
1/2 cup brown sugar, packed
1/4 cup granulated sugar
1 large egg
1 tsp vanilla extract
3/4 cup raisins
Instructions
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, cinnamon, and salt.
In a large bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy.
Beat in the egg and vanilla extract until well combined.
Gradually mix in the dry ingredients until just incorporated.
Stir in the oats and raisins by hand until evenly distributed.
Scoop the dough into balls using a cookie scoop or tablespoon and place on the baking sheets about 2 inches apart.
Bake for 10–12 minutes, until edges are golden and centers are slightly underbaked.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Soak raisins in warm water for 10–15 minutes for extra plumpness.Use quick oats for a softer texture, if preferred.Add chopped nuts or swap raisins for chocolate chips or dried cranberries.Chill the dough for thicker cookies and reduced spreading.Store with a slice of bread to maintain cookie softness.
