Oatmeal Raisin Cookies – Soft & Chewy Classic Recipe

This is the oatmeal raisin cookie you grew up loving: soft in the center, chewy around the edges, and packed with warm cinnamon and plump raisins. The dough comes together quickly with pantry staples, and the cookies bake up beautifully every time. They’re perfect for lunchboxes, bake sales, or a cozy afternoon treat with tea or coffee.

If you’ve ever had a dry or cakey oatmeal cookie, this recipe fixes that with simple steps and smart ratios. Expect a batch of cookies that taste homemade in the best possible way.

Why This Recipe Works

• Brown sugar for chew: Using more brown sugar than white keeps the cookies moist and tender, thanks to its molasses content.
• Old-fashioned oats: Rolled oats add hearty texture and that classic oatmeal cookie bite without turning mushy.
• Soaked raisins: Briefly soaking the raisins in warm water (or tea) ensures they bake up plump and soft, not tough.
• Chilled dough:</-strong> A short chill helps the dough firm up, so cookies spread just enough and stay thick and chewy.
• Balanced spices: A touch of cinnamon enhances flavor without overpowering the oats and butter.

Ingredients

• 1 cup (2 sticks/226 g) unsalted butter, softened
• 1 cup (200 g) packed light brown sugar
• 1/2 cup (100 g) granulated sugar
• 2 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 1 3/4 cups (220 g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon fine salt
• 3 cups (270 g) old-fashioned rolled oats
• 1 1/2 cups (225 g) raisins
• Optional: 1/2 cup (60 g) chopped walnuts or pecans
• Optional for soaking: 1/2 cup warm water or black tea

How to Make It

1. Plump the raisins: Place raisins in a bowl and cover with warm water or tea for 10 minutes. Drain well and pat dry with paper towels.Set aside.
2. Whisk dry ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt. Set aside.
3. Cream the butter and sugars: In a large bowl with a hand mixer (or stand mixer with paddle), beat the butter, brown sugar, and granulated sugar on medium speed until creamy and slightly fluffy, about 2–3 minutes.
4. Add eggs and vanilla: Beat in the eggs one at a time, then mix in vanilla. Scrape the bowl to ensure everything is combined.
5. Combine wet and dry: Add the dry ingredients to the butter mixture and mix on low until just combined.Do not overmix.
6. Stir in oats and raisins: Fold in the oats, raisins, and nuts if using. The dough will be thick.
7. Chill: Cover and refrigerate the dough for 30–45 minutes. This step helps prevent overspreading and keeps the centers chewy.
8. Preheat and prep: Heat oven to 350°F (175°C).Line baking sheets with parchment paper.
9. Scoop: Use a 2-tablespoon cookie scoop (about golf ball size) and place dough mounds 2 inches apart on prepared sheets. For picture-perfect cookies, gently press a few extra raisins on top of each mound.
10. Bake:</-strong> Bake for 10–12 minutes until edges are set and lightly golden and centers look slightly underbaked. They’ll firm up as they cool.
11. Cool: Let cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.Enjoy warm or at room temperature.

Storage Instructions

• Room temperature:</-strong> Store in an airtight container for up to 5 days. Add a slice of bread to the container to keep cookies soft.
• Freezing baked cookies: Freeze in a single layer, then bag them up for up to 3 months. Thaw at room temperature.
• Freezing dough: Scoop dough into balls, freeze solid, then store in a freezer bag for up to 3 months.Bake from frozen at 350°F (175°C) for 12–14 minutes.

Health Benefits

• Whole-grain oats: Oats provide fiber (notably beta-glucan), which supports heart health and steady energy.
• Iron and potassium from raisins: Raisins add natural sweetness, plus small amounts of iron and potassium.
• Better-than-store-bought control: You can reduce sugar slightly, add nuts for healthy fats, or swap part of the flour with whole wheat for more fiber.
• Portion-friendly: Smaller cookies help manage portions while still satisfying a sweet craving.

Pitfalls to Watch Out For

• Skipping the chill: Warm dough spreads too much and bakes thin. Chilling keeps cookies thick and chewy.
• Overbaking: Pull them when the centers still look a touch soft. Overbaked cookies turn dry as they cool.
• Using quick oats: Quick oats can make the texture pasty.Stick to old-fashioned rolled oats.
• Not draining raisins: Excess moisture from soaking can make dough gummy. Pat raisins dry before folding in.
• Heavy hand with flour: Scooping directly from the bag packs flour. Spoon and level, or weigh for accuracy.

Variations You Can Try

• Oatmeal Chocolate-Cherry: Swap half the raisins for dried cherries and add 1/2 cup dark chocolate chunks.
• Spiced Maple: Replace 1/4 cup granulated sugar with pure maple syrup and add a pinch of nutmeg and cloves.
• Nutty Crunch: Stir in 3/4 cup toasted pecans or walnuts for rich flavor and crunch.
• Carrot Cake Twist: Add 1/2 cup finely grated carrot and 1/4 cup shredded coconut; include 1/2 teaspoon extra cinnamon.
• Whole-Wheat Upgrade: Replace 1/2 cup of all-purpose flour with white whole wheat flour for a hearty, nutty note.
• Gluten-Free: Use a 1:1 gluten-free flour blend and certified gluten-free oats.Chill time is especially helpful here.

FAQ

Can I use quick oats instead of old-fashioned oats?

Yes, but the texture will be softer and less chewy. For the best classic bite, stick with old-fashioned rolled oats.

How do I keep my cookies soft for days?

Store them in an airtight container with a slice of bread or a few marshmallows. They release moisture that keeps cookies tender.

Do I have to soak the raisins?

You don’t have to, but it makes a noticeable difference.

Soaked raisins stay plump and juicy, which helps the cookies taste fresh longer.

Can I reduce the sugar?

You can reduce total sugar by about 1/4 cup without major changes. Keep more brown sugar than white to maintain chewiness.

What if my dough is too sticky to scoop?

Chill it longer, up to an hour. You can also lightly oil your scoop or hands to make portioning easier.

Why did my cookies turn out cakey?

Too much flour or overmixing can create a cakier texture.

Weigh your flour if possible and mix just until combined.

Can I add other dried fruit?

Absolutely. Dried cranberries, chopped dates, or apricots work well. Keep the total mix-ins around 1 1/2 to 2 cups.

How do I make them dairy-free?

Use plant-based butter sticks and confirm your chocolate (if adding) and other mix-ins are dairy-free.

Texture will remain similar.

Can I brown the butter for more flavor?

Yes, but let it cool to room temperature and re-solidify slightly before creaming, or the dough may spread too much.

What’s the best size for bake sales?

A 1.5-tablespoon scoop makes nicely portioned cookies that bake evenly and are easy to package by the dozen.

Wrapping Up

These oatmeal raisin cookies deliver everything you want: a soft, chewy center, warm cinnamon flavor, and pops of sweet, plump raisins. With a quick soak, a short chill, and the right oat choice, you’ll get bakery-quality results in your own kitchen. They’re simple enough for weeknights and special enough for sharing.

Bake a batch today, and keep a few dough balls in the freezer for cookie cravings on demand.