Soft, chewy, and bursting with that classic homemade taste, these truly are the best soft and chewy oatmeal raisin cookies. Made with brown sugar, vanilla, cinnamon, chewy oats, sweet raisins, and a secret touch, this recipe nails both flavor and texture. Your family won’t be able to resist these easy oatmeal raisin cookies!
Oatmeal Raisin Cookies
Let’s be real—there are two kinds of people: raisin haters and raisin lovers. I’m definitely in the second group. Aside from homemade apple pie, oatmeal raisin cookies are my all-time favorite dessert. There’s just something magical about that chewy texture, soft centers, plump raisins, and warm cinnamon flavor. Please tell me I’m not the only one obsessed with raisins!
What Makes These Oatmeal Raisin Cookies The Best
The competition is tough, but here’s why these cookies stand out:
- Moist, tender centers
- Slightly crisp edges
- Sweetened with brown sugar
- Packed with oats
- Full of juicy raisins
- Spiced with cinnamon
- Rich, buttery flavor
- Just 30 minutes to chill
Honestly, it doesn’t get much better than this!
Ingredients in Oatmeal Raisin Cookies
These cookies are made with simple, everyday ingredients:
- Butter: The foundation of any great cookie. Make sure it’s at room temperature.
- Brown Sugar + Granulated Sugar: Sugar adds sweetness, structure, and tenderness. I use more brown sugar because (1) it has amazing flavor and (2) it keeps the cookies softer.
- Eggs: They bind everything together. You’ll need 2.
- Pure Vanilla Extract + Salt: For that extra depth of flavor.
- Cinnamon: The perfect pairing with raisins and oats.
- Baking Soda: Helps the cookies rise.
- Molasses: My secret weapon! Just a scant tablespoon boosts all those warm, buttery, cinnamon flavors.
- Flour: Gives the cookies structure.
- Oats: A ton of oats go into this recipe for that perfect chew. I recommend old-fashioned whole oats—just like in my flourless peanut butter oatmeal cookies.
- Raisins: I like soaking them in warm water first (optional, but it keeps them plump and soft). Pat them dry before adding to the dough. (Psst—you can also use this dough for my white chocolate chip cherry oatmeal cookies!)
Bonus tip: Chopped walnuts are a great optional add-in. Not necessary, but highly recommended! These simple ingredients come together to make the absolute best oatmeal raisin cookies.
How to Make Oatmeal Raisin Cookies
Just a few easy steps stand between you and a batch of warm, delicious cookies. 😊
- Cream butter + sugars: Use a hand or stand mixer to beat the softened butter with both sugars until smooth (about 2 minutes on medium speed).
- Add eggs, vanilla, + molasses: Mix in the eggs on high for 1 minute until fully blended. Then add the vanilla and molasses, mixing until combined.
- Dry ingredients: Whisk the flour, baking soda, cinnamon, and salt in a separate bowl. Gently mix this into the wet ingredients on low speed.
- Add the extras: Stir in the oats and raisins on low. The dough will be thick and sticky—that’s normal!
- Chill: Pop the dough in the fridge for 30-60 minutes.
- Roll: Shape the dough into balls and place them on a lined baking sheet. (I swear by these baking mats!)
- Bake: Bake at 350°F (177°C) for 12-13 minutes until lightly golden. They might seem underdone, but they’ll firm up as they cool—this is the key to soft, chewy perfection!
Oatmeal Raisin Cookie Dough is Sticky
Don’t worry—this dough is supposed to be sticky! Just chill it for about 30 minutes before baking. Avoid leaving it in the fridge too long, though, or the cookies won’t spread properly. The oats will soak up too much moisture from the eggs, butter, and sugar, making them dense. Sticky dough = good dough!
More Favorite Cookie Recipes
If you love these oatmeal raisin cookies, you’ve got to try these other soft, irresistible cookie recipes. You’ll wonder how you ever lived without them!
- Iced Oatmeal Cookies
- Peanut Butter Cookies
- Oatmeal Scotchies
- Chocolate Chip Cookies
- Monster Cookies
- Maple Brown Sugar Cookies
- Oatmeal Chocolate Chip Cookies