These homemade Oatmeal Raisin Cookies are soft yet chewy, full of warm, comforting flavor and loaded with sweet, plump raisins. Many readers say this is the best oatmeal raisin cookie recipe they’ve made.
I’ve always loved a great oatmeal raisin cookie. Years ago I developed this version to be exceptionally soft and chewy, and it quickly became one of my favorites. Based on reader feedback over the years, many of you agree—these cookies disappear fast!
What sets these apart is a combination of ingredients and technique that produce a tender, chewy cookie with plenty of raisins in every bite.
The Softest and Chewiest Oatmeal Cookies
These cookies are reliably tender and chewy for several reasons:
Quick-Cooking Rolled Oats – Quick oats are smaller and thinner than regular rolled oats, so they soften more in the cookie, yielding a softer texture while still providing that oat flavor.
Brown and Granulated Sugar – Brown sugar adds moisture and a rich, molasses-like flavor that keeps cookies chewier. Granulated sugar gives structure and a slight crisp edge. Using both produces an ideal balance of chew and tenderness.
Bake Time – Because the recipe uses quick oats, baking time is shorter than recipes with regular oats. These cookies typically bake for about 8–10 minutes, which helps them stay soft as they cool.
Lots of Raisins – This recipe uses a generous amount of raisins so each bite is studded with sweet, juicy fruit. For the best results, choose fresh, plump raisins.
Below are the ingredients and steps to make these delicious cookies.
Ingredients
See the recipe card below for measurements, full instructions, and nutrition estimates.
Butter – Use softened, room-temperature butter so it creams smoothly with the sugars.
Brown and Granulated Sugar – A blend of brown sugar for moisture and flavor with granulated sugar for structure gives the best texture.
Eggs – Two large eggs help bind the dough and contribute to the cookies’ chewiness. Room-temperature eggs incorporate more easily but chilled eggs will still work.
Vanilla – Pure vanilla extract adds depth; homemade or store-bought both work well.
All-Purpose Flour – Provides structure to the cookies.
Quick-Cooking Rolled Oats – Use quick oats for a softer cookie texture.
Salt – A bit of sea or kosher salt enhances the sweetness and balances the flavors.
Baking Soda – Gives a light lift to the cookies.
Raisins – Use fresh, plump raisins and a generous amount so each cookie has plenty of fruit.
How to Make Soft Oatmeal Raisin Cookies
Cream the butter and sugars – In a large bowl, cream the softened butter with both sugars until the mixture is light and fluffy, about 3 minutes. Scrape the bowl as needed so everything combines evenly.
Add eggs and vanilla – Mix in the eggs and vanilla until fully incorporated, about one minute.
Mix in dry ingredients – Add the flour, quick oats, baking soda, and salt to the wet mixture and combine until just mixed.
Stir in the raisins – Fold in the raisins so they are evenly distributed through the dough.
Scoop the dough – Drop spoonfuls or scoops of dough onto a prepared baking sheet, leaving space between cookies for light spreading.
Bake, cool, and serve – Bake in a preheated 350°F oven for around 8–10 minutes, until the edges are just beginning to brown. The cookies will continue to set as they cool, so avoid overbaking. Let them cool briefly on the baking sheet, then transfer to a wire rack to finish cooling.
These cookies are best enjoyed warm or at room temperature. I can’t wait for you to bake a batch and watch them disappear!
Storage Tips
To store: Keep cooled cookies in an airtight container at room temperature for 3–5 days.
To freeze baked cookies: Place completely cooled cookies in a freezer-safe, airtight container and freeze for up to 3 months.
To freeze unbaked dough: Arrange dough balls on a parchment-lined baking sheet and freeze until firm, about 30 minutes. Transfer the frozen scoops to a freezer-safe, airtight container and freeze for up to 3 months.
When baking from frozen, there is no need to thaw—simply add a minute or two to the bake time until the cookies are lightly browned.
More Favorite Cookie Recipes
Chocolate Chip Cookies
Chewy Sugar Cookies
Chocolate No-Bake Cookies
Peanut Butter Cookies
Snickerdoodles
If you try this Soft Oatmeal Cookies Recipe, please leave a star rating and tell me how it turned out in the comments. Thanks for visiting!
Soft Oatmeal Raisin Cookies Recipe
Equipment
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Baking Sheet
Ingredients
- 1 cup (226 g) butter, softened to room temperature
- 1 cup (213 g) brown sugar, packed
- 1 cup (198 g) granulated sugar
- 2 (100 g) eggs
- 1 tablespoon (14 g) vanilla extract
- 3 cups (360 g) all-purpose flour
- 1 cup (89 g) quick-cooking oats
- 1 teaspoon (4 g) sea salt
- 3/4 teaspoon (4 g) baking soda
- 1 1/2 cups (224 g) raisins
Instructions
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Preheat oven to 350º F.
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In a large bowl, cream together the softened butter and both sugars until light and fluffy, about 3 minutes. Scrape the bowl as needed. Add the eggs and vanilla and mix until combined.
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Add the flour, quick oats, sea salt, and baking soda to the wet ingredients and mix until just combined. Stir in the raisins.
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Scoop dough onto a prepared baking sheet, spacing well apart. Bake about 8–10 minutes or until lightly browned. Cool briefly on the baking sheet, then transfer to a wire rack to cool completely.
Notes
Oats – Use quick-cooking rolled oats for the softest results.
Butter and Eggs – Room-temperature butter creams best. If possible, bring eggs to room temperature for easier mixing.
Raisins – Choose plump, fresh raisins for the best texture and flavor.
STORAGE
To store: Keep cooled cookies in an airtight container at room temperature for 3–5 days.
To freeze baked cookies: Place cooled cookies in a freezer-safe, airtight container for up to 3 months.
To freeze unbaked dough: Freeze scooped dough on a parchment-lined sheet until firm, then transfer to a freezer-safe container for up to 3 months. When baking from frozen, add a minute or two to the bake time.
Nutrition
Nutrition information is automatically calculated and intended as an approximation.
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Enjoy!
Robyn xo
Originally published February 2014.