Chewy Oatmeal Raisin Cookies

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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 cookie for so many years now I’ve lost count.

I’ve been making this recipe since we were newlyweds and it’s a classic for a reason. It’s just darn good.

Classic Oatmeal Raisin Cookies

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?

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.

Chewy Oatmeal Raisin Cookies

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.

Soft and Chewy Oatmeal Raisin Cookies are irresistible

Kitchen Tip: I use this bowl, this sheet pan, and this cookie scoop to make this recipe.

  1. Preheat oven to 350 degrees. In a large bowl, beat the butter on med-high speed until smooth and almost fluffy, about 2 minutes.
  2. Add the sugars and continue beating until the mixture is light and fluffy, about 4 minutes.
  3. Add the eggs and vanilla and beat until smooth again.
  4. 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.
  5. Stir until fully combined. Add the raisins and stir well.
  6. 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.)
  7. Bake for 8-9 minutes. Remove from the oven before the cookies are browned and when they still look soft in the center.
  8. Let the cookies cool on the tray for 5-10 minutes; this will allow them to finish baking without overcooking.
Crispy, chewy Oatmeal Raisin Cookies

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Crispy, chewy Oatmeal Raisin Cookies

Chewy Oatmeal Raisin Cookies

5 from 22 votes
Soft and chewy oatmeal raisin cookies filled with the perfect amount of raisins are a classic.
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Prep Time: 10 mins
Cook Time: 14 mins
Total Time: 24 mins
Servings: 36 small cookies, 18 med/large 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

Calories: 129kcal · Carbohydrates: 21g · Protein: 2g · Fat: 5g · Saturated Fat: 3g · Cholesterol: 19mg · Sodium: 104mg · Potassium: 86mg · Fiber: 1g · Sugar: 9g · Vitamin A: 131IU · Vitamin C: 1mg · Calcium: 13mg · Iron: 1mg
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

{originally published 1/5/12 – recipe notes and photos updated 12/7/20}

Oatmeal Raisin Cookies are a classic cookie that I can not resist.

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Gail Thompson says

    I am a good cook but I haven’t mastered the art of cookie making in my 75 years , until now! These were absolutely great and the instructions were superb! Truly this is the only recipe I will ever use! They were delicious and love the idea of making a double batch and freezing some dough as well as the baked cookies. Thank you, thank you!5 stars

  2. CINDY FEINZIMER says

    Chewy Oatmeal Raisin Cookies Hi,
    Do you have a Gluten Free recipe for this cookie? Chewy Oatmeal Raisin Cookies. If you do can you pease tell me what the substitute quantities are for the different dry flours/starches? Thank you.
    Cindy

  3. Arlene Cannata says

    Absolutely scrumptious!, My goodness, Way Past delicious!!!!!!! The cookies were eaten before the next batch was out of the oven!!!!! I made the cookies large, almost golf ball sized. Best oatmeal cookies I Ever eat! Going to share the recipe with all of my friends!!!
    Thank you!!!!5 stars

  4. Grandma Val says

    I had three different Oatmeal Raisin Cookie recipes in my book but was never really happy with the results after trying them. Never quite chewy enough for me. Today (a snow day – about four inches) I decided to search the web for something better. I found this recipe and since I had all the ingredients on hand, decided to give it a try. Well – All I can say is … They are so good that I put the other three recipes through the shredder. This will be THE ONE from now on. PERFECT!5 stars

  5. Taylor says

    I pulled these out of the oven about ten minutes ago and simply cannot stop eating them!! They are soooo good! The only thing I did different to the recipe was add a little cinnamon.5 stars

  6. Sandra says

    I don’t care for oatmeal cookies, but my husband does made these for him he loved them. making a second batch today. had to bake just a little longer than recommended5 stars

  7. Lindsey says

    These were great. Definitely take them out when it seems a bit early for a great chewy cookie. To prep for fall 🙂 I substituted 1/3 cup of the raisins with dried cranberries.5 stars