Soft and chewy oatmeal cookies filled with the perfect amount of raisins are a classic that will never stop being made in my house. These have been Sean’s favorite cookies for as long as I can remember.
Soft and Chewy Oatmeal Raisin Cookies
I’ve been making this recipe since we were newlyweds (has it really been over 25 years?!) and the recipe is timeless for a good reason. These really are the best oatmeal raisin cookies.
(And I take no credit for that. The recipe below is very lightly adapted from the ancient recipe on the side of the Quaker oatmeal packaging.)
With simple pantry ingredients, a bit of butter, a couple of eggs, and a generous handful of raisins, these cookies come together in very little time at all.
The dough freezes well, as do the cookies, so I frequently double or triple the recipe to have it on hand all the time.
What’s not to love about having cookie dough stashed in the freezer?
Frozen Cookie Dough
I was sick over the holidays a few years ago and I was craving oatmeal cookies, but I didn’t have any in the freezer. Side note: This cookie dough freezes beautifully, so I highly recommend stashing some away for future baking.
Sean made a batch of these cookies for me that Christmas and they turned out perfectly. Baking is not his thing at all, so having an easy and reliable recipe helps!
In addition to keeping cookie dough in the freezer, I recommend tucking a few of the cookies in the freezer too. I love having them for snacking on with my morning coffee.
Kitchen Tip: I use this bowl, this sheet pan, and this cookie scoop to make this recipe.
Soft Oatmeal Cookies with Raisins
You’ll need the following ingredients to make this recipe:
- butter
- white sugar
- light brown sugar
- eggs
- vanilla extract
- flour
- baking soda
- kosher salt
- old-fashioned oats
- raisins
Soft Oatmeal Raisin Cookie Recipe
To make these cookies, start by preheating the oven to 350°F. In a large bowl, beat the butter on med-high speed until smooth and almost fluffy, about 2 minutes. Add the sugars and continue beating until the mixture is light and fluffy, about 4 minutes. Add the eggs and vanilla and beat until smooth again.
In a separate bowl, whisk together all of the dry ingredients except the raisins. Gradually add this mixture to the wet ingredients, half at a time. Stir until fully combined. Add the raisins and stir well.
Using a medium-size scoop, drop the dough onto a large baking sheet lined with parchment paper or a silicone mat. (For larger cookies, make the dough balls golf-ball size and put just 6 on a baking sheet at a time.)
Bake for 8-9 minutes. Remove from the oven before the cookies are browned and when they still look soft in the center.
Let the cookies cool on the tray for 5-10 minutes; this will allow them to finish baking without overcooking. Store in an airtight container at room temperature.
Cookies without Chocolate
The pro-raisin / anti-raisin Oatmeal Cookie argument will probably never be solved. And while I love a terrific Chocolate Chip Cookie, I also love quite a few cookies without a bit of chocolate in them.
If you’re not a chocolate lover, I recommend also checking out Coconut Lover’s Oatmeal Cookies, and Almond Shortbread Thumbprint Cookies.
Maple Nut Scone Cookies. Mexican Wedding Cookies, and Glazed Lemon Drop Cookies are a few more delicious options.
Chewy Oatmeal Raisin Cookies
Ingredients
- 3/4 cup butter softened
- 1/2 cup white sugar
- 1 cup light brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/4 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3 cups old-fashioned rolled oats
- 1 1/3 cups raisins
Instructions
- Preheat oven to 350°F. In a large bowl, beat the butter on med-high speed until smooth and almost fluffy, about 2 minutes.
- Add the sugars and continue beating until the mixture is light and fluffy, about 4 minutes.
- Add the eggs and vanilla and beat until smooth again.In a separate bowl, whisk together all of the dry ingredients except the raisins. Gradually add this mixture to the wet ingredients, half at a time.
- Stir until fully combined. Add the raisins and stir well.
- Using a medium-size scoop, drop the dough onto a large baking sheet lined with parchment paper or a silicone mat. (For larger cookies, make the dough balls golf-ball size and put just 6 on a baking sheet at a time.)
- Bake smaller cookies for 8-9 minutes. (Bake larger cookies for 14-15 minutes.) Remove from the oven before the cookies are browned and when they still look soft in the center.
- Let the cookies cool on the tray for 5-10 minutes; this will allow them to finish baking without overcooking.
Nutrition
{originally published 1/5/12 – recipe notes and photos updated 7/5/23}
Gloriadfleck says
Quite disappointing. Maybe lacked spices like cinnamon and cloves.
Mary Younkin says
I’m sorry to hear that the cookies didn’t turn out well. Did you happen to substitute/omit any ingredients?
Nicole Stevens says
I know you have to pay the bills But ads over your content means I see neither
Mary Younkin says
Sorry to hear that an ad appeared over the content. That should not happen and all ads should have an X in the corner enabling them to easily be closed. If it happens again, please send me a screenshot so that I can have that ad blocked. Thanks, Nicole.
Lily says
Really great! Perfect amount of raisins like you said, Mary. I decreased the white sugar to about half the amount, but you gotta have the full brown sugar for the chew. I also did a batch with about a teaspoon of cinnamon, and that was good for that style. A tablespoon size cookie scoop, baked 8 min and cooled for 5-10 on the pan, created a done cookie that was perfectly chewy. I’ve been looking for a solid go-to oatmeal raisin cookie, and the search is over. THANK YOU once again for a classic!
Mary Younkin says
I am so happy to hear the cookies are a hit for you, Lily! Happy baking!!