I never met an oatmeal raisin cookie this soft, chewy, and packed with sweet raisins in every bite. One batch of these disappears faster than I expect every single time.
I’m obsessed with these soft oatmeal raisin cookies because they hit that chewy, buttery, loaded-up middle I always want and almost never get from bakery cookies. I love how the old fashioned rolled oats give each bite real texture, not that sad cakey thing, while the raisins bring little sweet bursts that keep me reaching back for more.
But honestly, it’s the soft centers and slightly crisp edges that get me every time. The kind of cookie I grab with coffee, then grab again after lunch.
And maybe one more later. No regrets.
Just a seriously good cookie I never get tired of.
Ingredients
- All-purpose flour gives these cookies structure, so they’re soft, not floppy.
- Baking soda helps them spread a bit and keeps the texture tender.
- Salt makes the sweet stuff pop.
Don’t skip it, seriously.
- Cinnamon brings that cozy, bakery smell everyone notices first.
- Softened butter adds richness and that melt-in-your-mouth cookie vibe.
- Brown sugar keeps them chewy, moist, and a little caramel-like.
- Granulated sugar adds sweetness and helps the edges get lightly crisp.
- The egg holds everything together and gives the cookies some softness.
- Vanilla makes the whole batch taste warmer and less flat.
- Rolled oats bring chew, texture, and that classic oatmeal cookie heartiness.
- Raisins add juicy little sweet bites, even if they’re slightly controversial.
- Walnuts add crunch and a nutty taste.
Plus, they make cookies feel grown-up.
- Basically, these ingredients make a soft, chewy cookie that feels homemade.
Ingredient Quantities
- 1 1/4 cups (160 g) all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup (113 g) unsalted butter, softened
- 3/4 cup (150 g) packed light brown sugar
- 1/4 cup (50 g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups (135 g) old fashioned rolled oats
- 1 cup (150 g) raisins
- 1/2 cup (60 g) chopped walnuts, optional
How to Make this
1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
2. In a medium bowl whisk together 1 1/4 cups (160 g) all purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon.
3. In a large bowl beat 1/2 cup (113 g) softened unsalted butter, 3/4 cup (150 g) packed light brown sugar, and 1/4 cup (50 g) granulated sugar until creamy and well combined.
4. Add 1 large egg and 1 teaspoon vanilla extract to the butter mixture and beat until smooth.
5. Gradually add the dry flour mixture to the wet ingredients and mix until just combined.
6. Stir in 1 1/2 cups (135 g) old fashioned rolled oats, 1 cup (150 g) raisins, and 1/2 cup (60 g) chopped walnuts if using, until evenly distributed.
7. For thicker, softer cookies chill the dough for 20 to 30 minutes; for quicker baking you may skip chilling.
8. Scoop dough by rounded tablespoons or using a small cookie scoop onto the prepared baking sheets, spacing about 2 inches apart.
9. Bake for 9 to 12 minutes, until edges are set and centers still look slightly soft. Remove from oven and let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Equipment Needed
1. Oven and baking sheets lined with parchment paper or silicone mats
2. Medium and large mixing bowls
3. Whisk and set of measuring spoons
4. Dry and liquid measuring cups
5. Electric mixer or sturdy wooden spoon
6. Rubber spatula for scraping
7. Cookie scoop or tablespoon for portioning
8. Cooling rack (wire rack)
9. Small bowl or container for chilling dough (optional)
FAQ
Soft Oatmeal Raisin Cookies Recipe Substitutions and Variations
- All purpose flour: use 1 to 1 gluten free flour blend (swap 1:1) or whole wheat pastry flour (may yield slightly denser cookies).
- Unsalted butter: replace with equal amount vegan butter or melted coconut oil (use slightly less if melted).
- Light brown sugar: substitute coconut sugar (1:1) or replace half the brown sugar with 3 tablespoons maple syrup and reduce other liquids slightly.
- Large egg: use a flax egg (1 tbsp ground flaxseed + 3 tbsp water) or 1/4 cup mashed banana for binding and moisture.
Pro Tips
1. Measure the flour by spooning it into the cup and leveling with a knife so the dough does not become dry and cakey.
2. Soak the raisins in warm water, coffee, or a little rum for 10 minutes, then drain and pat dry to keep them plump and juicy inside the cookie.
3. Toast the oats and walnuts briefly in a dry skillet until fragrant to deepen the flavor, then let cool before adding to the dough.
4. Let cookies rest on the baking sheet for 5 to 7 minutes after you take them out of the oven so they finish setting without burning, then transfer to a rack. Store in an airtight container with a slice of bread to help maintain chewiness.
Soft Oatmeal Raisin Cookies Recipe
I never met an oatmeal raisin cookie this soft, chewy, and packed with sweet raisins in every bite. One batch of these disappears faster than I expect every single time.
24
servings
150
kcal
Equipment: 1. Oven and baking sheets lined with parchment paper or silicone mats
2. Medium and large mixing bowls
3. Whisk and set of measuring spoons
4. Dry and liquid measuring cups
5. Electric mixer or sturdy wooden spoon
6. Rubber spatula for scraping
7. Cookie scoop or tablespoon for portioning
8. Cooling rack (wire rack)
9. Small bowl or container for chilling dough (optional)
Ingredients
-
1 1/4 cups (160 g) all purpose flour
-
1 teaspoon baking soda
-
1/2 teaspoon salt
-
1 teaspoon ground cinnamon
-
1/2 cup (113 g) unsalted butter, softened
-
3/4 cup (150 g) packed light brown sugar
-
1/4 cup (50 g) granulated sugar
-
1 large egg
-
1 teaspoon vanilla extract
-
1 1/2 cups (135 g) old fashioned rolled oats
-
1 cup (150 g) raisins
-
1/2 cup (60 g) chopped walnuts, optional
Directions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- In a medium bowl whisk together 1 1/4 cups (160 g) all purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon.
- In a large bowl beat 1/2 cup (113 g) softened unsalted butter, 3/4 cup (150 g) packed light brown sugar, and 1/4 cup (50 g) granulated sugar until creamy and well combined.
- Add 1 large egg and 1 teaspoon vanilla extract to the butter mixture and beat until smooth.
- Gradually add the dry flour mixture to the wet ingredients and mix until just combined.
- Stir in 1 1/2 cups (135 g) old fashioned rolled oats, 1 cup (150 g) raisins, and 1/2 cup (60 g) chopped walnuts if using, until evenly distributed.
- For thicker, softer cookies chill the dough for 20 to 30 minutes; for quicker baking you may skip chilling.
- Scoop dough by rounded tablespoons or using a small cookie scoop onto the prepared baking sheets, spacing about 2 inches apart.
- Bake for 9 to 12 minutes, until edges are set and centers still look slightly soft. Remove from oven and let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 38g
- Total number of serves: 24
- Calories: 150kcal
- Fat: 6.2g
- Saturated Fat: 2.7g
- Trans Fat: 0.01g
- Polyunsaturated: 1.2g
- Monounsaturated: 1.3g
- Cholesterol: 7.8mg
- Sodium: 100mg
- Potassium: 92mg
- Carbohydrates: 22.4g
- Fiber: 1.1g
- Sugar: 12g
- Protein: 2.2g
- Vitamin A: 43IU
- Vitamin C: 0.02mg
- Calcium: 12mg
- Iron: 0.51mg
