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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 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
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 1/5/12 – recipe notes and photos updated 7/5/23}
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!
I’m so glad you like the cookies, Gail.
These are amazing! Soft and chewy with crispy edges and the perfect ratio of cookie to raisin
YAY! I’m so happy to hear that you love the cookies.
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
There are several GF oatmeal cookies here on the site. There isn’t an alternative listed for this particular one though. You might try a variation of this recipe: https://barefeetinthekitchen.com/orange-spice-oatmeal-cookies-recipe-gluten-free/ or this recipe: https://barefeetinthekitchen.com/cranberry-chocolate-chip-oatmeal-cookies/ Happy baking!
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!!!!
Oh, I’m just thrilled to hear they were such a big hit!
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!
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.
I’m glad the cookies are a hit, Taylor!
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 recommended
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.
Lindsey – you mastered the key to these cookies. I love using dried cranberries in these cookies as well.
Best Oatmeal Cookie recipe I ever made!! Soft/Chewy and just so delicious!!! This one is a keeper!!!
I’m so glad to hear that you love the cookies as much as we do, Gina!
Never used this recipe before. Would adding walnuts be okay?
Walnuts would be just fine.
These were the best oatmeal raisin cookies I’ve ever made. I used a large scoop to make huge cookies and they turned out perfect! Thank you for sharing.
That is great to hear, Tina.
Hi Mary I made your chewy oatmeal cookies this morning, so so easy. They were all shapes and sizes, but they tasted delicious. I added some cinnamon, but I couldn’t taste it. Definitely will be making these again. Thank you so much for all your amazing recipes.
Thank you, Mags.
Five star recipe! I’d give it the 1st place blue ribbon if I were judging it in a contest! My husband just made these and they are heavenly! Oatmeal raisin cookies are his favorite, so he’s been trying out different recipes to find one he likes. I came across this cookie recipe with its simple ingredients and asked him to make them. They turned out far and above better than any others he made which have been either too hard, too dry or tasteless. This recipe has the perfect oatmeal texture and brown sugar flavor I love. Practically melts in your mouth! Very, very, very good; this will be our go-to oatmeal raisin cookie from now on!
I am so happy you love this version, Cam.
Have never had much luck making great oatmeal cookies until this recipe! Made small adjustments like using less sugar adding some cinnamon, walnuts and a tad more butter. Everyone loved them!
Sounds perfect, Janet.
Very good and surprisingly didn’t take long to whip up. I did add 1 teaspoon of cinnamon. We love cinnamon! I made a medium sized cookie and baked about 11 minutes.
Can I use instant oatmeal or does it have to be old fashioned rolled oats ??
Hello, Bonnie! You should be able to substitute quick/instant oats, but your cookies may not have as much texture. Happy baking!
This is the best chewy oatmeal raisin cookie recipe! My husband loves oatmeal raisin cookies. I tried another recipe and he didn’t like them but after making this recipe he ate them and loved them. Than kyou for posting this recipe.
I’m so happy to hear that you love the cookies, Holly!
I am not a raisin fan. Would chocolate chips work with this recipe in place of the raisins?
Hello! You could substitute chocolate chips into this recipe, but I also have an oatmeal chocolate chip cookie recipe (https://barefeetinthekitchen.com/oatmeal-chocolate-chip-cookie-recipe/) that was made specifically with chocolate chips in mind. Either way, I hope you love the cookies. Happy baking!
Mary, what are your thoughts about toasting the oatmeal beforehand?
Hi, Elaine! I haven’t tried that before with this recipe, so I’m not sure how it would turn out If you decide to try toasting the oatmeal before baking, please let me know how it turns out! Enjoy the cookies, and happy baking.
After reading the comments below..I am so anxious to try them! One question..I do not have a scoop to my name. What could something else be used instead for measuring, I want the cookies to come out as perfect as they sound!
Any help?
By the way, I have used many of your recipes and think you are the best!
Thanks so much
Hi, Ruthann! A medium-size scoop measures roughly two tablespoons’ worth of cookie dough. I’m glad you’ve been loving the recipes, and I hope the cookies are a hit! Enjoy.