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This is the BEST Oatmeal Raisin Cookie Recipe – a soft and chewy oatmeal cookie recipe full of juicy raisins, chewy oats and cinnamon. This recipe is no fuss with normal ingredients – easy to make and fast! You’re going to love this cookie recipe!
My soft and chewy Oatmeal Cookie Recipe is a beloved favorite cookie recipe so you know this one is going to be epic too! This is such a classic recipe – chewy oatmeal raisin cookies that are also soft and have tons of flavor. You either love or hate raisins – I’m the latter – but you’ll still love this cookie recipe – I do!
These really are the BEST oatmeal raisin cookies you’ll ever eat: They have an amazing softy and chewy texture with lots of cinnamon flavor and tons of brown sugar (which keeps them soft for days). The quick cooking oats keep them chewy without being hard to digest and they’re quick to prep, chill, and bake! The sweet raisins add texture and flavor – you’ll be craving these daily!
How to Make Easy Oatmeal Raisin Cookies
- I always use unsalted butter but you can use salted butter; just reduce added salt by half. Be sure to make sure the butter is softened.
- These are full of brown sugar keeping them super soft! You can use regular or dark brown sugar. No granulated sugar needed in this recipe!
- Be sure to scrape the bottom of the bowl during mixing.
- Quick Cooking Oats: I prefer the chew of a quick oats (instant oats) vs old fashioned oats. Did you know you can make quick cook oats? The best thing about these cookies is that they have chew from quick oats but not so much it becomes too thick.
- Since these are Oatmeal Raisin, you need your favorite raisins – or substitute dried cranberries or golden raisins.
- Oatmeal raisin cookie dough needs to be chilled so that they don’t get too flat or too golden brown. Scoop cookie dough balls with a cookie scoop onto parchment paper lined baking trays and chill at least 30 minutes before baking.
- Because there are 2 eggs in this recipe it makes it really easy to cut in half if you don’t want as many cookies – the smaller cookies you make the more you’ll get.
Expert Tips
- If you’ve decided that raisins aren’t for you, that’s okay. You can either leave them out entirely, or make chocolate chip oatmeal cookies with 1 1/2 cups chocolate chips.
- This dough needs to be chilled. It is a step that cannot be skipped, so plan ahead!
- If they aren’t spreading in the oven they might have chilled too long. You can get the flattening process started by lightly pressing with a spatula. If that doesn’t help, then you may have used too much flour (make sure you’re not packing it) or too many oats (and make sure you used quick oats).
- Skip the raisins and add apples, like I do in my apple oatmeal cookie recipe.
Prep Time 15 minutes
Cook Time 12 minutes
Chill Time 1 hour
Total Time 1 hour 27 minutes
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Note: this dough needs to be chilled. Plan ahead!
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In a medium bowl, whisk cinnamon, salt, baking soda, and flour. Set aside.
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Cream butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. (You can also use a large bowl and a hand mixer.) Cream until smooth, about 1-2 minutes. Mix in eggs and vanilla and beat until smooth.
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Gradually mix in dry ingredients until smooth, being careful not to over mix. Add oats and mix, then stir in raisins.
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Scoop 2 tablespoon sized balls of dough and place on a cookie sheet lined with parchment or wax paper. Cover with plastic wrap and chill for at least 1 hour.
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When ready to bake, preheat oven to 350°F. Line two cookie sheets with parchment paper or a silpat baking mat and place the cookie dough balls 2” apart.
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Bake for 10-12 minutes, until the bottom is slightly golden. Cool on cookie sheets for 10 minutes, then remove to a rack to cool completely.
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Store cookies in an airtight container for up to 4 days. They can also be frozen in an airtight container or ziploc bag for up to 2 months.
- Note: this dough needs to be chilled. Plan ahead! Don’t skip that step.
- Store cookies in an airtight container. You can also freeze them.
- You know cookies are done baking when they’re just no longer glossy on top.
- You can substitute craisins for the raisins!
Serving: 1serving | Calories: 222kcal | Carbohydrates: 34g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 156mg | Potassium: 149mg | Fiber: 2g | Sugar: 14g | Vitamin A: 257IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
Step-by-Step Instructions
1. Whisk dry ingredients (all-purpose flour, baking soda, salt, cinnamon) in a medium bowl. Cream butter and sugar in the bowl of a stand mixer fitted with the paddle attachment (or a large bowl using a hand mixer).
2. Mix in eggs and vanilla extract and beat until the mixture is smooth (on medium speed).
3. Add dry ingredients into the wet ingredients and mix.
4. Mix in oats and raisins. Scoop onto cookie sheets and chill dough at least one hour, then bake until they’re no longer glossy on top and light golden brown around the edges.
Other Oatmeal Cookie Recipes
