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Say goodbye to dry, flavorless oatmeal raisin cookies now that you’ve found this recipe! These soft, chewy cookies are always a huge hit and they’re ready in 30 minutes total from start to finish.
I like raisins, but I never really gravitated toward oatmeal raisin cookies if chocolate was an option. I have a deep love for chocolate, but once I made these oatmeal cookies, I had a whole new appreciation. The combination of brown sugar, oats, raisins, and cinnamon makes these cookies warm and cozy. And I like that the raisins get plump and warm. This oatmeal raisin cookie recipe will quickly become a favorite in your house!
Best recipe ever! Instructions are so easy to follow and because of Beths recipe, I’ve had my first batch of good cookies 😍
–Kharla
Homemade Oatmeal Raisin Cookies Ingredients
- all purpose flour: flour is necessary to build structure in cookies
- quick cooking oats: gives the cookies chewy texture
- raisins: a fresh unopened box of raisins is best
- baking powder: helps to leaven and lift the dough
- baking soda: helps to leaven and lift the dough
- cinnamon: adds a warm, spice flavor
- salt: enhances the other flavors
- unsalted butter: adds flavor and and tender texture
- brown sugar: adds sweetness & flavor, keeps the cookies moist and adds chewiness
- granulated sugar: adds sweetness, flavor and encourages browning
- eggs: binds the cookies together by providing structure
- vanilla extract: adds flavor
How to Make Soft Oatmeal Raisin Cookies
- In a separate mixing bowl, combine the all purpose flour, quick cooking oats, 3/4 cup raisins, baking powder, baking soda, cinnamon and salt.
- In a separate mixing bowl cream the butter, brown sugar, and granulated sugar together with a mixer on low.
- Add in the eggs and vanilla extract, mix again on low. Gently add in the dry ingredients, mixing on low or by hand just until combined.
- Use a cookie scoop to drop dough balls on a silicone mat lined baking sheet. Use the remaining 3/4 cup raisins and press lots of raisins on the outside of the balls. Bake and cool.
Chewy Oatmeal Raisin Cookies Baking Time
For the cookies in the photos, the dough balls were about 3 heaping tablespoons, so that’s a large cookie! I baked those for 14-16 minutes – just until the edge of the cookie would begin to turn golden. The result is a soft and chewy oatmeal raisin cookie!
If you make smaller dough balls, you should reduce the baking time otherwise the cookies will be over done.
Total Time Required
- 10 minutes to make the cookie dough
- 14-16 minutes to bake the cookies
- 15 minutes to cool the cookies
Tips for making Soft Chewy Oatmeal Raisin Cookies
- Properly measure the all purpose flour using the spoon and sweep method.
- Use room temperature butter for easier creaming of the butter and sugar.
- Use a cookie scoop to form uniform balls.
- Press raisins on the outside of the dough balls before baking for a loaded cookie presentation like the photos!
How to Make Soft Oatmeal Raisin Cookies Gluten Free
I have made these cookies multiple times with King Arthur’s Gluten Free Measure for Measure Flour with great success as a one for one substitute. Be sure to use certified gluten free oats too.
How to Store Soft and Chewy Oatmeal Raisin Cookies
Store these cookies in an airtight container on the counter for up to 5 days.
Can you freeze oatmeal raisin cookie dough?
- Portion the dough into cookie dough balls. Press raisins into the outside of the dough.
- Place them on baking sheet lined with a silicone mat. You can place the dough balls close together since you won’t be baking them.
- Place the baking sheet in the freezer until the cookies are frozen solid, about 1 hour.
- Remove the baking sheet from the freezer and transfer the frozen cookie dough balls to a ziplock freezer bag. Label the bag with baking directions. Freeze the cookie dough for up to 3 months.
To bake: remove the dough from the freezer. Pre-heat the oven to 350ºF. Bake for 15-20 minutes. Frozen cookies may need to bake for 1-2 minutes longer.
More like this recipe for Oatmeal Raisin Cookies
Soft and Chewy Oatmeal Raisin Cookies FAQs
Yes, you can freeze oatmeal raisin cookies. After cooling, arrange them in a single layer on a parchment-lined baking sheet and freeze for about an hour until firm. Transfer the frozen cookies to a freezer-safe container or bag, labeling with the date. When ready to eat, thaw at room temperature or briefly reheat in the microwave.
Excess butter or sugar can lead to overly spread cookies, while melted instead of softened butter can worsen the issue. Overmixing causes gluten development, resulting in flatter cookies. Incorrect baking temperature or duration can lead to excessive spreading. Expired leavening agents may prevent proper rising. Greased sheets, not parchment or silicone, can also contribute to excessive spreading.
Oatmeal raisin cookies typically last for about 1 to 2 weeks when stored properly at room temperature in an airtight container. If you want to extend their shelf life, you can store them in the refrigerator for up to 2 to 3 weeks or freeze them for up to 2 to 3 months. Just make sure to let them cool completely before storing, and if you freeze them, thaw them at room temperature before enjoying.
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Soft Chewy Oatmeal Raisin Cookies
Ingredients
- 2 cups all-purpose flour
- 2 cups quick cooking oats
- 1 ½ cups raisins
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp cinnamon
- ½ tsp salt
- 2 sticks unsalted butter, room temperature, 1 cup
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350ºF.
- In a mixing bowl, combine the all purpose flour, quick cooking oats, 3/4 cup raisins, baking powder, baking soda, cinnamon and salt.
- In a separate mixing bowl cream the butter, brown sugar, and granulated sugar together with a mixer on low.
- Add in the eggs and vanilla extract, mix again on low. Gently add in the dry ingredients, mixing on low or by hand just until combined.
- Use a cookie scoop to drop dough balls on a silicone mat lined baking sheet. Use the remaining 3/4 cup raisins and press lots of raisins on the outside of the balls.
- Place the cookies 3 inches apart on a silicone lined baking sheet and bake for 13-17 minutes. Allow the cookies to cool on the sheet for 10 minutes before moving to a cooling rack.
MAHALO, GREAT RECIPE.
Best recipe eveeerr
Instructions are so easy to follow and because of Beths recipe, I’ve had my first batch of good cookies 😍
Hi Beth,
Do you have a recipe for peanut butter cookies?
Thank you!
Mary
Yes I do! You can omit the Hershey kiss for regular peanut butter cookies: https://thefirstyearblog.com/peanut-butter-blossom-cookies/
Or we have a 3 ingredient peanut butter cookie recipe too: https://thefirstyearblog.com/3-ingredient-peanut-butter-cookies/