Soft and Chewy Oatmeal Raisin Cookies

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

Soft and Chewy Oatmeal Raisin Cookies

How to Make Oatmeal Raisin Cookies

These oatmeal 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. Another bonus to this recipe is that you can adapt it — we love to use a combination of regular and golden raisins, but you can add dried cranberries, dried cherries, nuts or even chocolate chips to make chocolate chip oatmeal cookies.

How to Make the Best Soft and Chewy Oatmeal Raisin Cookies

You can make these oatmeal raisin cookies in minutes. Below are our top tips for making them.

Make the cookie batter by beating softened butter with sugar until creamy. I like to use brown sugar when making oatmeal cookies since it helps to make the centers soft and adds a little extra caramel flavor to the batter.

For structure, we add egg. Then for even more flavor, we pour in some vanilla extract. It’s the combination of brown sugar, butter, and vanilla that makes this cookie batter taste so good! (For vegan cookies, take a look at our extra easy oatmeal cookies recipe.)

For the dry ingredients, we add flour, oats — we prefer rolled oats for their texture, warm baking spices, and some salt. Since posting this recipe, we’ve been asked about using different kinds of oats in the batter. While instant oats will technically work when making these cookies, we highly recommend rolled oats. The rolled oats provide a lovely chewy texture to the cookies. Steel cut oats are not a good option for these cookies.

If you don’t usually have rolled oats in the house and are looking for more ways to use them, try our strawberry banana baked oatmeal, blackberry baked oatmeal, and this apple crisp, which uses rolled oats to make the topping.

Making the oatmeal cookie batter

To combine the wet and dry ingredients, we add the dry ingredients to the butter and sugar mixture in a few batches and then stir in raisins. A hand mixer makes quick work of this.

As I mentioned above, we love using a combination of golden and regular raisins for these cookies. In addition to that, we actually “plump up” the raisins before adding them. To do it, 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. Drain them, then stir them into the batter.

By the way, for a slightly less traditional oatmeal cookie, take a look at our oatmeal cookies with cranberries and white chocolate chips or our recipe for edible oatmeal cookie dough.

Adding the plumped raisins

To bake the cookies, 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.

More Of Our Favorite Cookie Recipes

How to Make The Best Homemade Chocolate Chip Cookies — This easy recipe makes cookies with crisp edges and chewy middles.

Easy Chewy Double Chocolate Cookies — We love these easy double chocolate cookies with butter, cocoa powder and extra chocolate chunks.

Soft Ginger Cookies with Chocolate Chips — I love the spiciness of these ginger cookies and they can be made in under 30 minutes.

Ridiculously Easy Peanut Butter Cookies — Delicious peanut butter cookies that are naturally free of flour, butter, and dairy.

In December 2012, we partnered with OXO to help raise awareness about a wonderful charity dedicated to fighting pediatric cancer. We were not paid for this recipe, however, OXO products were provided for use in the making of our recipe and video. To learn more, please visit Cookies For Kids’ Cancer.

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

  • 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 or substitute them for other dried fruit and they will still be fantastic.

Makes approximately 16 cookies

Watch Us Make the Recipe

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 Recipe
  • Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database 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

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106 comments… Leave a Comment
  • Sandy April 7, 2020, 10:54 pm

    This recipe is a keeper! My first time making oatmeal raisin cookies and they turned out great. Thank you!

  • Emily March 31, 2020, 10:17 am

    Wow! These are the best cookies and I’m definitely not complaining, but I got 32 cookies out of this recipe without doubling the recipe! Added some chocolate chips too!

  • Robert March 29, 2020, 5:27 pm

    I made these and they didn’t last 24 hours….. Next time I think I will double the batch and make the cookies bigger.

  • Chelsea March 29, 2020, 1:27 am

    Hi! would the cookies’ taste or texture change a lot if I replace the light brown sugar to dark brown sugar?

    • Joanne September 16, 2021, 1:56 pm

      Dark brown sugar will add a little more flavor, but the texture will be the same. It’s a great substitution.

  • Karen Hilliard March 21, 2020, 3:37 pm

    Hi, I made this as one big cookie for twenty five minutes. I also used peanut butter powder instead of flour. FYI, It turned out fabulous! It’s a quick and easy treat! Thank you, Karen

  • Karen February 28, 2020, 12:40 pm

    Delicious! Just perfect, chewy & crisp edges. Took to a party & everyone loved them! I did soak the raisins in hot water & then some Meyers Dark Rum.. Rum Raisin Oatmeal Cookies anyone 🙂

    • Sandy Putnam April 30, 2020, 6:26 pm

      Mind. BLOWN!

  • Lesley Mason December 26, 2019, 7:50 pm

    Hi! I made this recipe of soft and chewy oatmeal cookies I made them to be gluten free and also sugar free since we all in our family are allergic to everything also need to watch our calories as well .the cookies turned out awesome everyone loves them . they wanted the recipe .

  • Ruben December 19, 2019, 11:16 pm

    These were incredible, so chewy and lightly crisp. I made one batch following the recipe and a second batch using orange peel zest and cranberries instead of raisins, and I could not stop myself from eating either of them. The smell of them baking in the oven really warmed up this cold winter evening.Thank you!

  • Nana November 25, 2019, 10:40 am

    Made them for the first time, will be my go to oatmeal raisin recipe for sure. Family loved them. Could I switch the raisins for chocolate chips?

    • Joanne November 26, 2019, 12:11 pm

      Chocolate chips would be wonderful!

  • Jeannie October 22, 2019, 10:27 pm

    I just made these and I doubled the recipe and they came out delicious OMG the best oatmeal cookies I’ve ever made thank you

  • Kate September 25, 2019, 6:04 pm

    Hi, I made these cookies and were delicious! Can I replace the butter for applesauce?

    • Joanne November 1, 2019, 12:56 pm

      Hi Kate, We are thrilled you enjoyed the recipe! As for applesauce, it is hard for us to say since we have never tested this in our own kitchen. You may need to do some experimenting yourself for that one.

  • Annie September 23, 2019, 10:50 pm

    OH my THANK YOU THANK YOU the best recipe I will make always!!! You just can’t eat one

  • khareen February 17, 2019, 3:05 am

    i tried your recipe today and I love it! Thanks for sharing!

  • nicola January 30, 2019, 2:07 pm

    i was just looking and it caught my eyes,i will definetly try it

  • December 4, 2018, 9:45 am

    The first time I made these they were awesome then I doubled the recipe and they weren’t as good why?

    • Joanne December 5, 2018, 1:35 pm

      Hi there, We are not sure what would have gone wrong. Doubling the recipe should not have affected the results. So sorry the cookies didn’t come out as well as the first time you made them.


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