Soft and Chewy Oatmeal Raisin Cookies Recipe

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.

How to Make The Best Chewy Chocolate Chip CookiesYOU MAY ALSO LIKE: How to make the best homemade chocolate chip cookies. This easy recipe makes cookies with crisp edges and chewy middles.

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.

How to Make the Best Soft and Chewy Oatmeal Raisin Cookies

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.

Making the batter

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.

Adding the plumped raisins

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.

Soft and Chewy Oatmeal Raisin Cookies Recipe

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

  • PREP
  • COOK

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.

Makes approximately 16 cookies

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


    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).

    • Bake Cookies
    • 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).Oatmeal Raisin Cookie Recipe Step 3

      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.

Adam and Joanne's Tips

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

AUTHOR: Adam and Joanne Gallagher

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42 comments… Leave a Comment
  • paman ko November 30, 2016, 11:37 pm

    ive learn a lot thank you

  • Sni June 21, 2016, 9:45 pm

    Thanks for the recipe! The cookies were delicious and the hubby loved them. The best oatmeal raisin recipe in my books.

  • Tee June 10, 2016, 6:53 pm

    Great recipe! Everything came together well. I used instant instead of rolled oats, because it was all I had on hand. I am going to bake mines in a couple hours to give all of the ingredients a chance to set in. Thank you so much!

  • Cynthia February 12, 2016, 7:12 pm

    I found this recipe on YouTube. I have to admit that it’s the best oatmeal cookies I’ve ever had. I’ve replaced the raisins with crush walnuts. It was amazing!! Even my kids loved these cookies. Thank you so much.

  • Brenda September 18, 2015, 10:53 pm

    What is the difference between white whole wheat flour and whole wheat pastry flour? Which would be healthier and/or taste better in baking? Glad to see a healthy cookie recipe here, too! Heart disease is in my family.

    • Joanne September 23, 2015, 11:12 am

      Regular whole wheat flour is made from red berries, giving it its tan color. White whole wheat flour is made from white wheat berries so the resulting flour is lighter in color. White whole wheat is milder in taste and doesn’t have the additional nutty flavor that regular whole wheat does. You can use either in place of the all-purpose flour called for in the recipe.

  • Cristina May 30, 2015, 10:29 am

    The best recipe that I’ve tried! My entire family loves it and my sister-in-law even requested that I make 2 batches of the recipe so she can give it to her friends as a gift. It’s hard to find a nutmeg but it tasted divine nonetheless 🙂 More power to your site and yt channel!

  • Patricia March 28, 2015, 11:33 am

    THANK YOU!!I have been looking for a chewy, yet crisp, oatmeal cookie for a long time and was about to give up hope in finding what I was looking for until I came across your blog and thought I would try one more recipe. I used dark brown sugar as that’s what I prefer to bake with and the cookies had great flavor and great texture.

  • Joan March 16, 2015, 10:37 pm

    Can I use regular brown sugar?

    Thank you!!

    • Joanne March 17, 2015, 10:49 am

      Yes, light or dark brown sugar will work here.

  • Lavelle March 7, 2015, 9:24 am

    Hi there! This recipe looks really amazing and simple to make as well. Just want to ask, how long can these beauties be kept?

    • Joanne March 10, 2015, 4:24 pm

      We like storing baked (and cooled) cookies in the refrigerator since they keep longer. We’ve kept these for quite a few days that way. You can also freeze them (wrapped tightly) for a month or two. At room temperature, you’re probably looking at a 2 days before they decline.

  • Ruth January 17, 2015, 12:21 am

    I love your recipe! I used cranberries and walnuts instead of raisins and one teaspoon of heavy cream (didn’t have milk). they are so chewy and indeed delicious! Thank you for sharing.

  • Fatima November 12, 2014, 12:48 pm

    Love your website!
    Quick question, can I use instant oats for this recipe or will the cookies lose their texture?

    • Joanne November 26, 2014, 3:09 pm

      The cookies will be a little different with instant oats. Rolled oats provide a nicer texture. With that said, the cookies will still taste great!

  • Linda Bartolome November 1, 2014, 7:49 am

    Do you have a recipe of oathmeal cookies in a microwave?

    • Joanne January 8, 2015, 1:57 pm

      No we don’t, sorry about that!

  • Agnes October 30, 2014, 9:49 am

    These are amazing! I love the taste, and my kids couldn’t get enough, but mine came out crunchy.

    • Adam October 30, 2014, 1:18 pm

      Hi Agnes, So glad you enjoyed the cookies. Next time, try taking them out of the oven a little sooner – that should help with the texture.

  • Gail Tanner October 2, 2014, 9:23 am

    Due to life experience (I came from a large family) I never make a single batch of cookies, I always double. This recipe is so close to my own that the differences are not worth mentioning because I like to play with the spice. I just wanted to let you know that this recipe lends itself well to doubling and my little secret to moist chewy oatmeal cookies is to ad 1 tablespoon of molasses. 1/2 tablespoon for single batch. Not a big difference in recipe and subtle difference in flavor.

  • Esther March 27, 2014, 11:22 pm

    Hi Joanne, what is the difference between this recipe and the cranberry whites chocolate oatmeal cookie? I tried the other one (with regular chocolate chips though) and they are very good. Wondering if I should also try this one, cannot tell what will be the difference

    • Joanne April 3, 2014, 11:02 am

      Amounts of ingredients are tweaked a little. Personally, I prefer this recipe — the cookies are really quite delicious.

  • John Barnier January 19, 2014, 10:43 am

    Hi Adam
    I love your web site — and kitchen! It’s hard to believe you can put two people into such a small space plus camera equipment and lights and get such professional results. I am a commercial photographer and I’m impressed. Great video editing, too. Are you sure you don’t have a producer?? As I said, I’m impressed! Keep up the good work. I’m heading to the kitchen right now to make that chocolate Guinness cake.

    • Joanne January 21, 2014, 9:24 pm

      Hi John, Thanks so much! We don’t believe it all fits either 🙂 I guess we’re just used to no space!

  • Darcy January 5, 2014, 2:40 pm

    I am confused about the butter. It says 3/4 cup, which is 3/4 of a stick, but then it says 1 1/2 sticks. So I hope these turn out okay. I did the 1 1/2 sticks because it was so dry. Haven’t tried them yet so I’ll rate them later.

    • Joanne January 7, 2014, 11:09 am

      Hi there — Maybe we have different “sticks.” Here, 1 stick of butter is equal to 1/2 a cup of butter. As long as you stick to 3/4 cup, you will be fine.

  • Sondra September 25, 2013, 6:02 pm

    This is a fantastic recipe! I’m going to make some tonight, but I will be using cranberries, and maybe some chocolate chips. I’ve been making your chewy granola bars lately, and I’ve found that I love chocolate chips and cranberries together.

  • Marilyn May 26, 2013, 11:01 pm

    I used 3/4 cup King Arthur Unbleached White Whole Wheat Flour (since I didn’t have any all purpose flour). The White Whole Wheat is lighter than regular whole Wheat. The cookies tasted fantastic. Even my husband deemed them EXCELLENT..and he usually just says something tastes good. Thanks for the tip about soaking the raisins! Always appreciate learning something new. I have a long list of your recipes I want to try! Glad I found you via Also want to try a savory version of this cookie using eight ounces of finely chopped crispy bacon!

  • melissa April 29, 2013, 10:34 pm

    I was reading Jenni’s post about them being chewy and moist and wondered why mine didnt turn out like that. The cookie tasted good just not chewy. It was more like a oatmeal cookie cake… my husband loved them, I also doubled the raisins. The flavor profile was good but I was just looking for more of a almost stick to your teeth super chewy oatmeal cookie.I followed the recipe, so I thought… I didnt use rolled oats, I used quick oats and my husband just pointed out that I used baking powder not baking soda…. Could that be the problem, because mine turned out REALLY cakey, I think I am going to try to do it “right” tomorrow ( I only baked 8 cookies and froze the rest)

    • Joanne May 14, 2013, 11:29 am

      Hi Melissa — Yes, the baking soda will puff the cookies up then as they cool it sinks back onto itself (making them a little chewy). Hope things work out for you next time 🙂

  • Jennie Staub March 16, 2013, 1:13 pm

    I just made these as a treat for my husband. He prefers some cookie with his raisins so I added a 1/2 cup more raisins than the recipe calls for plus I added in a 1/2 cup craisins too. They were a big hit. He LOVES them! Half of the batch is already gone and it’s just been one day. Moist, chewy and oh so good. I won’t be able to make these too often – they are dangerous! 🙂

    • Joanne May 14, 2013, 11:30 am

      Haha — dangerous cookies! So glad you liked them 🙂

  • Misha March 7, 2013, 2:17 pm

    One of my favorite cookies! I am a big fan of cherries so I use dried tart cherries in my cookies (and I soak them in warmed orange juice!). I will have to compare your recipe to mine as they look very close. 🙂

  • carmen March 5, 2013, 10:47 am

    i love them nice

  • Paula Slater March 5, 2013, 7:40 am

    Hope you don’t mind me sharing a much much healthier and completely guilt free version of this cookie which uses 2 ripe bananas and unsweetened applesauce instead of butter and brown sugar.

    1-1/2 cup of oats
    1 tablespoon of cinnamon
    2 ripe bananas
    1/2 cup unsweetened applesauce
    1/2 cup raisins or dried cranberries (we like it best with dried cranberries)
    1/2 cup chopped walnuts

    Bake on cookie sheet in oven at 350 degrees 15 minutes, turn them over and cook another 10 minutes.

    You can eat to your hearts content with out gaining a pound: oats are super heart healthy and reduce cholesterol, walnuts have omega 3’s, bananas and applesauce are good-for- you fruits and cinnamon is good for keeping blood sugar regulated and has also been shown to reduce LDL cholesterol.

    My husband and I became Vegans two years ago to reverse heart disease and wanted a cookie recipe that did not have butter or dairy or oil, but tasted just as good. We love these heart healthy cookies and hope you will give them a try. Just put the oat in a bowl and then mash in the bananas really good with a fork, then add the applesauce and mix some more and then add in the cinnamon, walnuts and cranberries, flatten into cookies with your hands and bake. Really Yummy!!!

    We’ve cleaned out our arteries and made ourselves “heartattack proof” by eating vegan and I lost 20 pounds and my husband lost 40 pounds in the process. The weight just came off and we eat ALL the time with no more dieting! We just veganize all our favorite foods. I sure wish I would have discovered this way of eating at a much younger age!

  • jo February 16, 2013, 10:42 am

    this look really yummy!
    Why do you press the cookies down before you bake them?

    • Joanne February 16, 2013, 3:27 pm

      Hi Jo, The cookies should spread by themselves, but to help them out a little, we push them down. We’ve found they take a nicer shape this way and cook a little more evenly.

  • RaShod January 11, 2013, 2:21 pm

    How would I do this recipe if I used cranberries instead of raisins?

    • Joanne January 12, 2013, 4:32 pm

      Just replace the same amount of dried cranberries for the raisins – it should be delish!

  • Jill Huber December 23, 2012, 4:30 pm

    these are amazing cookies…so glad I found them on Pinterest. 🙂

  • Judith December 12, 2012, 2:11 pm

    Thank you for this recipe. I am going to add them to a post which links back to your site. Thanks!!

  • Averie @ Averie Cooks December 3, 2012, 3:10 am

    I love using golden raisins (and the TJ’s medley blend is my fave!) love your cookies!


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