Ultra-Satisfying Homemade Chicken Noodle Soup Recipe

Soft and Chewy Oatmeal Raisin Cookies Recipe

How to make oatmeal raisin 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

For more cookie recipes, check out our Homemade Chocolate Chip Cookies Easy Chewy Double Chocolate Cookies, our Soft Ginger Cookies with Chocolate Chips and our Rich Buttery Shortbread Cookies.

If you try this recipe, let us know! Leave a comment, review it, and don’t forget to tag a photo #inspiredtaste on Instagram. Happy cooking!

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

  • This cookie recipe has been inspired and adapted by Joy of Baking’s Oatmeal Cookies Recipe
  • Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values.

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

Nutrition Per Serving: Serving Size 1 cookie / Calories 240 / Protein 3 g / Carbohydrate 36 g / Dietary Fiber 2 g / Total Sugars 19 g / Total Fat 10 g / Saturated Fat 6 g / Cholesterol 34 mg
AUTHOR: Adam and Joanne Gallagher

Food Travel: Our Lives Outside the Kitchen

5 Days Exploring the San Juan Islands, Washington

We spent 5 days exploring the San Juan Islands in Washington State. See what we did and where we ate while we were there. Read More…

Subscribe to Dinner

We all struggle with what to cook for dinner and yes, I am definitely including Adam and me in that! So you never run out of inspiration, we want to send you a completely free weekly email with easy, delicious and fresh recipes perfect for dinner! Click Go to signup for free!

67 comments… Leave a Comment
  • Joni April 8, 2017, 3:39 pm

    I saw a similar recipe only you soak the raisins in Irish whisky, it was from the civil war era.

    • Jem October 12, 2017, 1:28 pm

      Loving the Irish Whiskey idea. Thanks for the tip.

  • 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.

    • Susan McFeely May 11, 2017, 1:31 am

      I made the oatmeal raisin cookie today and it turned out great and my Hubby just loved it! I have also made your Blueberry muffins many times absolutely delish!!! Thank you so much ! You both are GREAT!

    • Susan McFeely May 11, 2017, 1:34 am

      I made the oatmeal raisen cookies today it came out GREAT AND MY HUBBY LOVED IT! I also have made your Blueberry muffins many times it’s a wonderful delish receipi ! Thank you so so much you both really help me a lot👍👍👍

  • 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.


Leave a Comment or Review

All comments are moderated before appearing on the site. Thank you so much for waiting. First time commenting? Please review our Comment Guidelines. By submitting your comment, you are agreeing to our Privacy Policy.

* Required fields (Email address will not be published)

Did you make it? How was it?:


Previous Post: Next Post: