Soft & Chewy Oatmeal Raisin Cookies – Classic Homemade Recipe

If you love cookies that are soft in the center, chewy around the edges, and packed with wholesome flavor, these oatmeal raisin cookies are for you. Made with rolled oats, sweet raisins, and warm spices, they’re the kind of cookie that feels like a comforting hug in every bite.

Whether you’re baking for a weekend treat, a lunchbox snack, or holiday cookie swap, this classic recipe never goes out of style. With just the right balance of sweetness and spice, these cookies prove that simple, old-fashioned baking can still be extraordinary.

The Secret Behind Chewy Oatmeal Raisin Cookies

The key to perfect oatmeal raisin cookies lies in texture and balance. The oats give the cookies heartiness and chew, while the brown sugar and butter provide caramel notes that deepen the flavor. Chilling the dough allows the butter to firm up, preventing the cookies from spreading too much while baking.

In addition, soaking the raisins before adding them keeps them soft and plump — a small but crucial step that ensures a tender, chewy cookie rather than a dry one. As a result, each bite is soft, moist, and packed with flavor.

Ingredients List

You’ll need just a few pantry staples to make these classic cookies:

1 cup (230 g) unsalted butter, softened
1 cup (200 g) brown sugar, packed
½ cup (100 g) granulated sugar
2 large eggs
2 teaspoons vanilla extract
1½ cups (190 g) all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
3 cups (270 g) old-fashioned rolled oats
1 cup (150 g) raisins
Optional: ½ cup (60 g) chopped walnuts or pecans

Step-by-Step Instructions

Step 1: Prep and Soak the Raisins (with pro tip)

First, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.

Next, place the raisins in a small bowl and cover them with hot water. Let them soak for 10 minutes, then drain and pat dry with a paper towel.

Pro tip: This step keeps raisins juicy during baking, preventing them from hardening in the oven.

Step 2: Cream the Butter and Sugars

In a large mixing bowl or stand mixer, beat the softened butter with brown sugar and granulated sugar until light and fluffy (about 2–3 minutes). This step incorporates air into the dough, ensuring a soft, even texture.

Then, add the eggs one at a time, mixing until smooth, followed by vanilla extract. The mixture should look creamy and cohesive.

Step 3: Mix the Dry Ingredients

In a separate bowl, whisk together flour, baking soda, cinnamon, and salt. Slowly add this dry mixture into the wet ingredients, stirring until just combined. Do not overmix — that can make the cookies tough.

Step 4: Add Oats and Raisins

Next, fold in the rolled oats, soaked raisins, and optional chopped nuts using a spatula. The dough will be thick and hearty, with visible oats and raisins throughout.

At this point, chill the dough in the refrigerator for 20–30 minutes. This helps control spread and enhances flavor.

Step 5: Shape and Bake the Cookies

Using a cookie scoop or tablespoon, drop dough balls (about 2 tablespoons each) onto prepared baking sheets, spacing them about 2 inches apart.

Bake in the preheated oven for 10–12 minutes, until the edges are golden but centers still appear soft. The cookies will continue to cook slightly as they cool, ensuring a chewy texture.

Step 6: Cool and Serve

Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. Once cooled, serve them warm or store in an airtight container.

These oatmeal raisin cookies are perfect with a glass of cold milk, a cup of tea, or tucked into a lunchbox for a sweet afternoon treat.

Pro Tips for the Best Oatmeal Raisin Cookies

Use old-fashioned rolled oats, not quick oats, for the perfect chewy texture.
Chill the dough — it prevents overspreading and intensifies flavor.
For bakery-style thickness, bake the cookies one tray at a time in the oven’s center.
Add a sprinkle of flaky sea salt on top before baking for a gourmet touch.
Replace raisins with cranberries or chocolate chips for a creative twist.

Flavor Variations

Cinnamon Walnut Oatmeal Raisin Cookies
Add ½ teaspoon extra cinnamon and ½ cup chopped walnuts for a warm, nutty flavor.

Chocolate Chip Oatmeal Raisin Cookies
Replace half of the raisins with semisweet chocolate chips for a chocolatey upgrade.

Maple Oatmeal Raisin Cookies
Substitute 2 tablespoons of granulated sugar with maple syrup and reduce butter by 1 tablespoon. It adds a subtle caramelized sweetness.

Healthy Oatmeal Raisin Cookies
Swap half the butter for unsweetened applesauce and reduce the sugar slightly. The result is still soft and satisfying, but lighter.

Storage & Reheating Tips

Room Temperature: Store cooled cookies in an airtight container for up to 1 week. Add a slice of bread inside to keep them soft.
Freezing the Dough: Shape dough balls, freeze on a tray, and transfer to a zip-top bag. Bake directly from frozen, adding 1–2 minutes to baking time.
Freezing Baked Cookies: Wrap tightly and freeze for up to 3 months. Thaw at room temperature or reheat briefly in a 300°F oven for a just-baked texture.

Common Mistakes & How to Avoid Them

Overbaking: The cookies should look slightly underdone when removed; they firm up as they cool.
Using instant oats: Quick oats produce a dry, cakey texture. Stick to old-fashioned rolled oats.
Skipping the chill time: Warm dough spreads too thin and loses chewiness.
Not soaking the raisins: Dry raisins harden during baking, so always hydrate them first.
Overmixing the dough: This can develop gluten, making cookies tough instead of soft.

FAQs

1. Can I use quick oats instead of rolled oats?
You can, but the cookies will be less chewy and more cake-like. Rolled oats are best for texture.

2. How do I keep my cookies soft?
Store with a slice of bread or in an airtight container. The moisture helps maintain softness.

3. Can I substitute other dried fruits?
Yes, cranberries, cherries, or chopped dates all work beautifully.

4. Can I make this dough ahead of time?
Absolutely! Refrigerate for up to 3 days or freeze pre-scooped dough for up to 3 months.

5. How do I make them gluten-free?
Use certified gluten-free oats and substitute flour with a 1:1 gluten-free blend.

Why This Recipe Works

Brown sugar and butter give richness and chew.
Soaked raisins add plump sweetness.
Chilled dough ensures ideal thickness and texture.
Old-fashioned oats create hearty, chewy cookies.
Simple ingredients make it an easy, no-fuss classic for every baker.

Final Thoughts

These oatmeal raisin cookies are timeless — soft, chewy, and packed with nostalgic flavor. Whether you’re baking for your family or treating yourself, every bite captures the warmth of home. The combination of oats, butter, brown sugar, and raisins proves that sometimes the simplest recipes are the most memorable.

Bake a batch today and watch them disappear — warm from the oven, they’re simply irresistible.

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