Oatmeal Raisin Cookies – Soft, Chewy, and Comforting
There’s something nostalgic about a warm oatmeal raisin cookie. The soft centers, chewy oats, and bursts of sweet raisins feel like a hug in dessert form. These cookies are simple to make, easy to love, and perfect for lunch boxes, bake sales, or late-night snacks.
This recipe gives you soft, chewy cookies with crisp edges and rich, cozy flavor. If you’re looking for a reliable, no-fuss recipe with great texture and just the right sweetness, you’re in the right place.
Oatmeal Raisin Cookies - Soft, Chewy, and Comforting
Ingredients
Method
- Prep your tools: Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper.This prevents sticking and helps even browning.
- Cream the butter and sugars: In a large bowl, beat 1 cup softened unsalted butter with 1 cup packed brown sugar and 1/2 cup granulated sugar until light and fluffy, about 2–3 minutes. This step adds air and creates a tender cookie.
- Add eggs and vanilla: Beat in 2 large eggs, one at a time, then mix in 2 teaspoons vanilla extract. Scrape down the bowl so everything is well combined.
- Mix dry ingredients: In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, and 1/2 teaspoon salt.
- Combine wet and dry: Add the dry mixture to the butter mixture and mix on low just until the flour disappears.Don’t overmix or the cookies can turn tough.
- Fold in oats and raisins: Stir in 3 cups old-fashioned oats and 1 1/2 cups raisins. The dough will be thick and slightly sticky. If using nuts or chocolate chips, fold in up to 3/4 cup now.
- Optional chill: For thicker cookies, chill the dough for 20–30 minutes.If you prefer thinner, chewier cookies, bake right away.
- Scoop and space: Scoop heaping tablespoonfuls (or use a 1.5-tablespoon cookie scoop) onto the prepared sheets, spacing about 2 inches apart.
- Bake: Bake 10–12 minutes, until edges are set and lightly golden but centers still look slightly underdone. They’ll finish setting as they cool.
- Cool: Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. This helps them stay chewy.
What Makes This Recipe So Good
- Perfect texture: Chewy centers with lightly crisp edges, thanks to a mix of butter, brown sugar, and old-fashioned oats.
- Balanced sweetness: Brown sugar adds caramel notes, while raisins bring natural sweetness without overwhelming the cookie.
- Warm spice: A touch of cinnamon and vanilla rounds everything out and gives that cozy bakery flavor.
- Foolproof technique: The dough is quick to mix, easy to scoop, and bakes evenly.
- Customizable: You can swap raisins for other dried fruit, add nuts, or even chocolate chips without compromising the base recipe.
Shopping List
- Unsalted butter (softened)
- Brown sugar (light or dark)
- Granulated sugar
- Large eggs
- Vanilla extract
- All-purpose flour
- Baking soda
- Salt
- Ground cinnamon
- Old-fashioned rolled oats (not quick oats)
- Raisins
- Optional add-ins: Chopped walnuts or pecans, chocolate chips, orange zest
Instructions
- Prep your tools: Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper.This prevents sticking and helps even browning.
- Cream the butter and sugars: In a large bowl, beat 1 cup softened unsalted butter with 1 cup packed brown sugar and 1/2 cup granulated sugar until light and fluffy, about 2–3 minutes. This step adds air and creates a tender cookie.
- Add eggs and vanilla: Beat in 2 large eggs, one at a time, then mix in 2 teaspoons vanilla extract. Scrape down the bowl so everything is well combined.
- Mix dry ingredients: In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, and 1/2 teaspoon salt.
- Combine wet and dry: Add the dry mixture to the butter mixture and mix on low just until the flour disappears.Don’t overmix or the cookies can turn tough.
- Fold in oats and raisins: Stir in 3 cups old-fashioned oats and 1 1/2 cups raisins. The dough will be thick and slightly sticky. If using nuts or chocolate chips, fold in up to 3/4 cup now.
- Optional chill: For thicker cookies, chill the dough for 20–30 minutes.If you prefer thinner, chewier cookies, bake right away.
- Scoop and space: Scoop heaping tablespoonfuls (or use a 1.5-tablespoon cookie scoop) onto the prepared sheets, spacing about 2 inches apart.
- Bake: Bake 10–12 minutes, until edges are set and lightly golden but centers still look slightly underdone. They’ll finish setting as they cool.
- Cool: Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. This helps them stay chewy.
How to Store
- Room temperature: Store in an airtight container for up to 5 days.Slip in a slice of bread to keep cookies soft; the bread will dry out, not the cookies.
- Freezing baked cookies: Freeze in a freezer-safe bag or container for up to 2 months. Thaw at room temperature or warm briefly in a low oven.
- Freezing dough: Scoop dough into balls, freeze on a tray until solid, then store in a bag for up to 2 months. Bake from frozen, adding 1–2 minutes to the time.
Health Benefits
- Whole-grain oats: Oats provide fiber that supports digestion and helps you feel satisfied.They also offer minerals like iron and magnesium.
- Raisins: Naturally sweet and rich in antioxidants and potassium, raisins add flavor without relying solely on refined sugar.
- Balanced treat: While these are still cookies, the oats and dried fruit make them more satisfying than a typical sugar cookie.
- Easy to tweak: You can cut back slightly on sugar, swap part of the flour for whole wheat pastry flour, or add nuts for healthy fats.
What Not to Do
- Don’t use quick oats or instant oats: They break down too fast and can make the cookies dry or pasty. Old-fashioned rolled oats give the best chew.
- Don’t overbake: If you wait for the centers to look fully set in the oven, they’ll be dry later. Pull them when edges are golden and centers still look soft.
- Don’t skip the salt: A small amount of salt sharpens the flavor and balances the sweetness.
- Don’t overmix the dough: Once the flour is added, mix just until combined to avoid tough cookies.
- Don’t bake on a hot sheet: Let baking sheets cool between batches or use fresh parchment on a new sheet to prevent spreading.
Variations You Can Try
- Walnut cinnamon: Add 3/4 cup chopped walnuts and a pinch of extra cinnamon for crunch and warmth.
- Chocolate twist: Swap half the raisins for semi-sweet chocolate chips.The mix of chocolate and raisins is surprisingly great.
- Orange spice: Add 1 teaspoon orange zest and a pinch of nutmeg for a bright, cozy flavor.
- Trail mix style: Fold in chopped dried cranberries, raisins, and sunflower seeds for a hearty cookie.
- Salted maple: Replace half the granulated sugar with pure maple syrup and finish baked cookies with a light sprinkle of flaky sea salt.
- Gluten-free: Use a 1:1 gluten-free baking flour and certified gluten-free oats. Chill the dough for 30 minutes to help with structure.
- Lower sugar: Reduce total sugar by 1/4 cup. The cookies will be slightly less chewy but still delicious.
FAQ
Can I soak the raisins first?
Yes.
Soaking raisins in warm water (or apple juice) for 10 minutes plumps them and keeps them moist. Drain and pat dry before adding to the dough.
Why are my cookies spreading too much?
Your butter may be too soft or your baking sheets too warm. Try chilling the dough for 20 minutes, and bake on cool sheets lined with parchment.
Can I use quick oats?
Quick oats will work in a pinch, but the texture changes.
The cookies become less chewy and can dry out. Old-fashioned rolled oats are best.
How do I make them thicker?
Chill the dough for at least 30 minutes and use a slightly heaped scoop. You can also add 2 tablespoons more flour to the dough.
What if I don’t have brown sugar?
Use all granulated sugar and add 1 tablespoon of molasses if you have it.
Without molasses, the cookies will be lighter in color and less caramelly but still good.
How do I know when they’re done?
Look for lightly golden edges and centers that still look a touch soft. They’ll firm up as they cool on the baking sheet.
Can I make them dairy-free?
Yes. Use a vegan butter substitute and check that your chocolate chips (if using) are dairy-free.
The texture will be similar, though flavor varies by brand.
Is chilling the dough required?
Not required, but helpful. Chilling gives thicker, slightly chewier cookies and prevents excessive spreading, especially in warm kitchens.
Can I add coconut?
Absolutely. Fold in up to 1/2 cup unsweetened shredded coconut.
It pairs well with raisins and adds a little chew.
What’s the best way to measure flour?
Use the spoon-and-level method: fluff the flour, spoon it into the measuring cup, and level with a straight edge. Too much flour can make cookies dry.
In Conclusion
Oatmeal raisin cookies are simple, cozy, and endlessly reliable. With the right oats, a touch of cinnamon, and chewy raisins, you get bakery-quality cookies at home.
Keep the edges golden, the centers soft, and don’t be afraid to personalize the add-ins. Whether for a quick weeknight bake or a weekend treat, this recipe delivers every time.
