Soft & Chewy Oatmeal Raisin Cookies Recipe

I’m sharing a from-scratch Oatmeal Raisin Cookies recipe made with just a few pantry staples and one simple trick I use to get consistent results.

I made these Soft & Chewy Oatmeal Raisin Cookies when I wanted something easy that still felt worth the fuss. They come out pillowy and chewy, studded with old fashioned rolled oats and filled with juicy raisins that pop with each bite.

There’s a tiny trick I use that makes them almost annoyingly addictive, but I’m not saying what it is, you’ll have to find out. They’re not fancy, just honest and strangely better than the ones I grew up with.

If you like a classic with a little attitude, try these Oatmeal Raisin Cookies and tell me if you agree.

Ingredients

• Butter: Adds richness and chew, mostly fat, makes cookies soft and tasty.
• Brown sugar: Sweetens, adds moisture and caramel notes, keeps cookies tender and brown.
• Rolled oats: Provide fiber, whole grain texture, chewy bite and a hearty nutty flavor.
• Raisins: Natural sweetness and chewy bursts, source of some fiber and antioxidants.
• Eggs: Bind ingredients, add protein and moisture, help cookies hold their shape.
• Cinnamon: Warm spice, low calories, boosts flavor, pairs great with oats and raisins.
• Nuts: Optional crunch, healthy fats and protein, adds toasty flavor if you like.
• Vanilla: Adds sweet perfume, enhances other flavors, tiny amount goes a long way.
• Flour: Gives structure and body, mostly carbs, too much makes cookies cakier.

Ingredient Quantities

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3 cups old fashioned rolled oats
• 1 cup raisins
• 1/2 cup chopped walnuts or pecans (optional)

How to Make this

1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper or a silicone mat.

2. In a large bowl, beat 1 cup softened unsalted butter with 1 cup granulated sugar and 1 cup packed light brown sugar until light and a bit fluffy, about 2 to 3 minutes. Add the 2 large eggs one at a time, beating after each, then stir in 1 teaspoon vanilla extract. Scrape the bowl now and then.

3. 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. A few streaks of flour are okay, don’t go crazy mixing.

4. Add the dry mix to the butter mixture and stir until just combined. Don’t overmix or the cookies will get dense.

5. Fold in 3 cups old fashioned rolled oats, then stir in 1 cup raisins and 1/2 cup chopped walnuts or pecans if you’re using them. If the dough seems very soft or sticky, chill it in the fridge for 20 to 30 minutes so the cookies don’t spread too much.

6. Scoop or spoon rounded tablespoons of dough onto the prepared sheets, leaving about 2 inches between each. You can make them bigger or smaller, just adjust baking time. Gently press the tops so they bake evenly.

7. Bake one sheet at a time in the center of the oven for about 10 to 12 minutes, until the edges are lightly golden and the centers still look a little soft. Rotate the pan halfway through if your oven runs uneven.

8. Let the cookies cool on the baking sheet for 4 to 6 minutes so they set, then transfer to a wire rack to cool the rest of the way. They’ll firm up as they cool but stay soft and chewy inside.

9. Store cooled cookies in an airtight container at room temperature. For extra chew, pop in a slice of bread to keep them moist, or toast the nuts first for more flavor if you like.

Equipment Needed

1. Two rimmed baking sheets, lined with parchment paper or silicone baking mats
2. Large mixing bowl for the butter, sugars and eggs
3. Medium bowl for the flour, baking soda, cinnamon and salt
4. Hand mixer or stand mixer, or a sturdy wooden spoon if you dont have one
5. Rubber spatula or bowl scraper to get every bit of dough out
6. Measuring cups and spoons (1 cup, 1/2 cup, tbsp and teaspoons)
7. Cookie scoop or rounded tablespoon and an extra spoon to level
8. Wire cooling rack plus oven mitts for safe handling

FAQ

Soft & Chewy Oatmeal Raisin Cookies Recipe Substitutions and Variations

• Butter: use 1 cup solid coconut oil or stick margarine 1:1 instead of the butter. Cookies may taste faintly of coconut if you use virgin oil, or use refined for neutral flavor. If you use melted coconut oil chill the dough a bit so the cookies dont spread too much.
• Granulated sugar: swap for coconut sugar 1:1 for a deeper, caramel note. Or use 3/4 cup maple syrup or honey but cut other liquids by about 3 tbsp and bake a little lower (around 325°F) since liquid sweeteners brown faster.
• Eggs: replace each egg with a flax “egg” (1 tbsp ground flaxseed + 3 tbsp water, let sit 5 minutes) for binding, or 1/4 cup unsweetened applesauce per egg for moisture. Flax gives better structure, applesauce makes them a bit denser.
• Raisins: substitute 1 cup dried cranberries, chopped dates, or chocolate chips 1:1. If you want nut-free, omit the 1/2 cup walnuts/pecans or swap them for sunflower seeds.

Pro Tips

1. If the dough looks too soft chill it for 20 to 30 minutes, it cuts spreading and keeps the centers chewy, I sometimes forget and they still turn out okay but chilling is the safer move.

2. Plump the raisins in hot water or coffee for 10 minutes then pat dry so they dont suck moisture out of the cookie, and toast the nuts in the oven for 5 to 7 minutes until fragrant for way more flavor.

3. Measure flour by spooning into the cup and leveling or better yet use a scale, 1 1/2 cups all purpose flour is about 180 g, packed flour will make dense cookies so dont pack it in.

4. Portion with a cookie scoop for uniform bake times, freeze extra dough balls on a tray then store in a bag so you can bake fresh batches later (add 1 to 2 minutes when baking from frozen), and to keep baked cookies soft store them airtight with a slice of bread.