Soft Chewy Oatmeal Raisin Cookies

4.75 from 8 ratings

Soft Chewy Oatmeal Raisin Cookies

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.

Prep Time10

Cook Time15

Total Time25

Course: Dessert

Cuisine: American

Keyword: gluten free oatmeal raisin cookies, how to freeze oatmeal raisin cookie dough, how to make oatmeal raisin cookies, oatmeal raisin cookies, oatmeal raisin cookies recipe, the best oatmeal raisin cookies

Servings: cookies

Author: Beth

Equipment

Ingredients

2 cups (240g) all-purpose flour
2 cups (178g) quick cooking oats
1 ½ cups (224g) raisins
1 ½ tsp baking powder
1 ½ tsp baking soda
1 tsp cinnamon
½ tsp salt
1 cup (226g) unsalted butter 2 sticks, room temperature
1 cup (213g) brown sugar
½ cup (99g) 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.
2 cups (240g) all-purpose flour, 2 cups (178g) quick cooking oats, 1 1/2 cups (224g) raisins, 1 1/2 tsp baking powder, 1 1/2 tsp baking soda, 1 tsp cinnamon, 1/2 tsp salt
In a separate mixing bowl cream the butter, brown sugar, and granulated sugar together with a mixer on low.
1 cup (226g) unsalted butter, 1 cup (213g) brown sugar, 1/2 cup (99g) granulated sugar
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.
2 large eggs, 1 tsp vanilla extract
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.

Notes

For the cookies in the photos, the dough balls were about 3 heaping tbsp, so that’s a large cookie! I baked those for 14-16 minutes.

If you make smaller dough balls, you should reduce the baking time otherwise the cookies will be over done.

I have made these cookies multiple times with King Arthur’s Gluten Free Measure for Measure Flour with great success. Be sure to use certified gluten free oats too.

Nutrition