How to make oatmeal cookies that are soft in the middle, a little chewy on the outside and full of warm flavors like cinnamon and vanilla. Jump to the Oatmeal Cookies Recipe or watch our quick recipe video showing you how to make it.
These cookies are very easy to make and you don’t need any fancy equipment – only a hand mixer. We love easy recipes like this one. Plus, you can adapt it — we like using regular and golden raisins, but you could add dried cranberries, dried cherries, nuts or even chocolate chips.
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How to Make the Best Soft and Chewy Oatmeal Raisin Cookies
You can make these cookies in minutes. Below are our top tips for making them.
Start by beating softened butter with sugar until creamy. Egg and vanilla is added and then we can move onto the dry ingredients. For the dry ingredients, we call for flour, oats — we prefer rolled oats for their texture, warm baking spices, and some salt.
Add the dry ingredients to the butter and sugar mixture in a few batches and then stir in raisins. We love using a combination of golden and regular raisins. In addition to that, we actually plump up the raisins before adding them. Just add some hot water to the raisins and leave them for a few minutes. In this time, the raisins rehydrate a little and plump up.
You can make the cookies as big or little as you like. Just before baking, we lightly press balls of dough down onto the baking sheet to help them spread and bake into perfectly shaped cookies. After some time in the oven, the cookies smell incredible and are ready to be devoured.
We have partnered (December 2012) with OXO to help raise awareness about a wonderful charity dedicated to fighting pediatric cancer. We were not paid for this recipe or post, however, OXO products were provided for use in the making of our recipe and video. We’re honored to be a part of this opportunity. To learn more, please visit Cookies For Kids’ Cancer. You can also learn more about OXO’s involvement (two of their employees started it) as well as ways you can help.
Recipe updated, originally posted December 2012. Since posting this in 2012, we have tweaked the recipe to be more clear and added a quick recipe video. – Adam and Joanne
Soft and Chewy Oatmeal Raisin Cookies Recipe
This oatmeal raisin cookie recipe makes cookies that are soft in the middle, a little chewy on the outside and full of warm flavors like cinnamon and vanilla. They are very easy to make and you don’t need any fancy equipment – only a hand mixer. We use two types of raisins in these oatmeal cookies for color and extra texture (the golden raisins are slightly softer). You could, however, choose to only use one kind and they will still be fantastic.
You Will Need
1/2 cup raisins
1/2 cup golden raisins
1 cup hot water
3/4 cup (170 grams) unsalted butter, room temperature (1 1/2 sticks)
1 cup (200 grams) packed light brown sugar
1 large egg
1 1/2 teaspoons vanilla extract
3/4 cup (100 grams) all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
3 cups (270 grams) old-fashioned rolled oats
- Bake Cookies
Heat oven to 350 degrees F (177 degrees C). Line two baking sheets with parchment paper.
Add raisins to a small bowl then cover with hot water. The hot water helps the raisins to become plump and juicy. Set the bowl aside for about 10 minutes.
In a large bowl, beat the room temperature butter and sugar with a hand blender until creamy, about 2 minutes. (You can also use a stand mixer fitted with the paddle attachment). Add the egg and 1 1/2 teaspoons of vanilla extract then beat until combined, about 1 minute.
In another bowl, use a whisk to combine the flour, baking soda, salt, cinnamon and nutmeg. Next, add the oats then stir until well combined. Add the oat mixture to the butter and sugar mixture in thirds, beating after each addition until incorporated.
Drain the raisins then gently press down or squeeze them to remove any extra water. Stir them into the cookie batter. (Use a spatula or spoon for this, not the mixer).
Drop dough by two tablespoonfuls about 2 inches apart onto baking sheets. (You can also use a large cookie scoop for this). Then, wet the tips of your fingers with water and gently press cookies down until they are about 1/2-inch thick. If some of the cookies have no raisins showing on top, steal a few raisins from the bowl and add to the tops of the cookies (they are prettier this way).
Bake cookies 10 to 15 minutes or until the edges are light golden brown, the center is still soft. Cool cookies on baking sheet for 10 minutes then move to a cooling rack and cool completely.