Soft and Chewy Oatmeal Raisin Cookies

This post may contain affiliate links. Please read my privacy policy.

These Soft and Chewy Oatmeal Raisin Cookies are what childhood dreams are made of! Loaded with oats and raisins, this old fashioned cookie recipe is easy and makes the best cookies for dunking in milk.

Pinterest image showing a plate of Oatmeal Raisin Cookies

The Best Oatmeal Raisin Cookies

I know a lot of recipes claim to be the “best,” but this one really is. If I had to choose between a chocolate chip cookie and these chewy oatmeal raisin cookies, I will choose this recipe. Every time. I’ve been a fan of homemade oatmeal cookies since I was a kid. I just love a good SOFT and CHEWY oatmeal cookie that’s full of raisins. A classic. I blame my dad, who’s also a big fan.

These cookies are super soft and chewy! Amazing flavor, plenty of raisins, with a little touch of cinnamon for extra cozy flavor.

Top view showing a stack of oatmeal raisin cookies on a plate with the top cookie broken in half

What Makes these Oatmeal Raisin Cookies the Best?

With so many solid cookie recipes out there, competition for the title of “best oatmeal raisin cookie” is fierce. But let me make my case here. After making these cookies many, many times – and taste testing many other recipes – here’s what I love about this particular homemade cookie recipe. These cookies:

  • Are soft cookies that hold together perfectly when you bite into them.
  • Have slightly crisp edges, giving you that satisfaction of crispy + chewy in one bite.
  • Are packed with hearty oats and a generous amount of raisins.
  • Are full of flavor thanks to the combination of brown sugar, vanilla and a dash of cinnamon.
  • Have the absolute perfect texture for dunking into milk!
Side view showing a stack of oatmeal raisin cookies on a plate

So What’s in these Cookies?

These oatmeal raisin cookies are made with simple, classic ingredients. Here’s what you’ll need to make these homemade cookies and fill your kitchen with that cozy aroma you’re craving:

  • All purpose flour
  • Quick cook oats: These help give the cookies their sought after chewiness, an old fashioned cookie classic!
  • Baking soda
  • Unsalted butter: Make sure you have softened it to room temp so that it can be evenly mixed into your cookie dough.
  • Light brown sugar + granulated sugar: The brown sugar gives these cookies an irresistible caramel undertone. It also helps make them extra soft & chewy.
  • Eggs
  • Ground cinnamon + vanilla extract: I love how cinnamon adds warm, comforting flavor to these cookies. When paired with vanilla, this classic baking combo packs a 1-2 punch.
  • Salt
  • Raisins: Just enough for raisins studded through every bite of cookie.
Side view of a grey plate full of the best oatmeal raisin cookies

How to Make Oatmeal Raisin Cookies

These old-fashioned cookies are a classic for a reason. Here’s how you make this easy oatmeal raisin cookie recipe:

  1. Mix your dry ingredients. Combine the flour, baking soda, cinnamon and salt in a medium sized bowl and set aside.
  2. Cream the butter and sugars together in a large bowl on medium speed until light in color and fluffy. You should be able to see the change in color and texture happen and know it’s ready.
  3. Add the eggs one at a time and mix until well combined after each.
  4. Add the vanilla extract and mix until well combined.
  5. Slowing add in the dry ingredients and mix until the dough is just combined. Do not over mix.
  6. Stir in the oats and raisins. Dough will be thick, but sticky.
  7. Shape the dough: Scooping 2 tablespoons of dough at a time, shape balls of cookie dough until all the cookie dough has been used. (The dough will stick to your hands a little as you roll it, but if it sticks a ton and is hard to work with, refrigerate the dough for about 20 minutes, then roll the balls.)
  8. Refrigerate the cookie dough for at least 2-3 hours or overnight. I think they are best if refrigerated overnight, but they are still very good if refrigerated for just 2-3 hours.
  9. Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats.
  10. Remove the cookie dough from the fridge and let it sit out for about an hour to come closer to room temperature. If they are too cold, they won’t spread properly. Bake cookies for 9-12 minutes or until the edges are lightly golden.
  11. Don’t over bake. The cookies will be a little puffy when you take them out of the oven but will fall a bit as they cool. For tips and troubleshooting help, check out the post above.
  12. Remove cookies from the oven and allow to cool on baking sheets for 4-5 minutes before transferring to a wire rack to cool completely. Store cookies in an air tight container. Cookies are best for 2-3 days.

Why Do I Chill the Cookie Dough?

While refrigerating the cookie dough is a bummer because it means both planning ahead and having to wait, it truly makes the best cookies here. Refrigeration gives everything in the dough a chance to come together and for the oatmeal to soak up some of the moisture in the cookie dough, which helps add to the chewiness (this part is the biggest!). Without refrigerating them, the cookies will actually spread more than they should, since the moisture hasn’t been soaked up by the oatmeal. Plus, the oatmeal will end up more dry and so will your cookie. That’s not what we want, so don’t skip the refrigerating. Overnight is best.

Overhead view of a grey plate stacked with homemade Oatmeal Raisin Cookies

Tips for the Best Oatmeal Raisin Cookies

  • Be sure to measure your ingredients accurately. Cookies especially can turn out quite differently with little adjustments to ingredients. I recommend using a scale, if you can.
  • Don’t skip the chill time. It really does make a difference and is the key to making sure your cookies don’t spread too much while baking.

Troubleshooting Tips

  • If your cookies aren’t spreading enough: It’s possible that you mis-measured an ingredient. The most common issue is using too much flour. Your cookie dough might also be a little cool, so you can let it warm up a bit.
  • If your cookies are spreading too much: Try refrigerating them for 10 minutes. It’s possible that they are too warm. It could also be that you made cookies that are larger than specified in the recipe – larger cookie balls spread more. Also be sure that you don’t skip refrigerating the dough, which could also cause them to spread too much.

How to Store Homemade Cookies

Store your cookies in an air tight container on the counter. They will keep for 4-5 days… but they probably will be gobbled up long before then!

Soft and Chewy Oatmeal Raisin Cookies

Soft & Chewy Oatmeal Raisin Cookies are what childhood dreams are made of! Perfect for dunking in milk and loaded with oats, raisins. An easy cookie recipe!

  • Author: Lindsay
  • Prep Time: 3 hours
  • Cook Time: 12 minutes
  • Total Time: 3 hours 12 minutes
  • Yield: 20-30 1x
  • Category: Cookies
  • Method: Oven
  • Cuisine: American

Ingredients

  • 1 3/4 cups (228g) all purpose flour
  • 1 tsp baking soda
  • 3/4 tsp ground cinnamon
  • 1/2 tsp salt
  • 3/4 cup (168g) unsalted butter, room temperature
  • 3/4 cup (168g) packed light brown sugar
  • 1/2 cup (104g) sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2 cups (175g) uncooked quick cook oats
  • 1 1/2 cups (225g) raisins

Instructions

  1. Combine the flour, baking soda, cinnamon and salt in a medium sized bowl and set aside.
  2. Cream the butter and sugars together in a large mixer bowl on medium speed until light in color and fluffy. You should be able to see the change in color and texture happen and know it’s ready.
  3. Add the eggs one at a time and mix until well combined after each.
  4. Add the vanilla extract and mix until well combined.
  5. Add the dry ingredients and mix until the dough is just combined. Do not over mix.
  6. Stir in the oats and raisins. Dough will be thick, but sticky.
  7. Create 2 tablespoon sized balls of cookie dough until all the cookie dough has been used. The dough will stick to your hands a little as you roll it, but if it sticks a ton and is hard to work with, your butter may have been a little soft. Refrigerate the dough for about 20 minutes, then roll the balls.
  8. Refrigerate the cookie dough for at least 2-3 hours or overnight. I think they are best if refrigerated overnight, but they are still very good if refrigerated for just 2-3 hours.
  9. When ready to bake the cookies, remove the cookie dough from the fridge and let it sit out for about an hour to come closer to room temperature. If they are too cold, they won’t spread properly.
  10. Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats.
  11. Bake cookies for 9-12 minutes or until the edges are lightly golden. Don’t over bake. The cookies will be a little puffy when you take them out of the oven but will fall a bit as they cool. For tips and troubleshooting help, check out the post above.
  12. Remove cookies from the oven and allow to cool on baking sheets for 4-5 minutes before transferring to a wire rack to cool completely. Store cookies in an air tight container. Cookies are best for 2-3 days.

Keywords: oatmeal raisin cookies, best oatmeal raisin cookies, chewy oatmeal raisin cookies, soft oatmeal raisin cookies, easy cookie recipe

More Cookie Recipes to Try: