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 the oatmeal cookie batter

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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108 comments… Leave a Comment
  • Vanessa March 14, 2021, 5:43 pm

    I have made this recipe over 2 dozen times and it is consistently awesome. These are my husband’s favorite cookies. I’ve tried others in the past but since I found this recipe, nothing else compares.

  • Jenny March 13, 2021, 9:36 pm

    Hi, Thanks for the great recipe. I am wondering if I can replace the butter with coconut oil since I have a high cholesterol problem. Will coconut oil be able to ‘hold’ the ingredients together. Thanks.-Jenny

    • Joanne September 16, 2021, 1:54 pm

      We have not used coconut oil in this recipe ourselves, but it should work.

  • Maria February 7, 2021, 1:14 pm

    I have made this recipe a dozen times. My husband is not a fan of oatmeal raisin cookies but loves these.

  • Kathy January 28, 2021, 1:14 pm

    Thumbs up on this recipe. I used an Ice Cream scoop and the size was perfect. The trip to wet your finger tips before pressing down was a big help.

  • Angie January 21, 2021, 11:23 pm

    These were absolutely amazing! They were packed with so much flavor and were fairly easy to make. I ended up substituting the light brown for dark brown sugar, and they turned out delicious. I definitely will be making these again!

  • Evan January 1, 2021, 5:37 pm

    Like the ease of the recipe verses my traditional. Didn’t have enough body for me but I will make them again and use an additional egg yolk.

  • Jenny December 23, 2020, 10:53 am

    These cookies were so GOOD! My new favorite oatmeal and raisin cookies, my family ate them all so quickly. I just put less sugar and it was perfect!!

  • Tom Rice December 16, 2020, 3:52 pm

    The cookies were good but not the time I spent looking through the adds to get the complete recipe. Just post the adds and don’t mix it through the recipe!

  • Lillie Thomas July 20, 2020, 2:13 am

    Thanks for Recipe will comment later as to how they come out

  • Candy June 8, 2020, 8:13 pm

    These are absolutely delicious! I only had dark brown sugar but I think it added even more flavor. I rolled into balls and froze some so I could portion them out, otherwise the two of us would eat them all at once!

  • Jeannette Lara May 19, 2020, 12:52 am

    They came out so good! Plumping the raisins trick was brilliant! If you know your oven to overheat, go down 15 degrees, you can always bake an extra minute or two rather than burning them. Quick oats worked fine, don’t know how much better rolled oats are, will try next time.

  • Helen May 18, 2020, 1:45 am

    Hi Thank you for this recipe. Looks delish!

    1) How can i store after baking?
    2) How long can i keep it fresh?

    Planning to make today ?

    • Joanne May 18, 2020, 12:54 pm

      The cookies should be fine stored in an airtight container and left at room temperature 3 to 4 days. To store them longer, freeze them.

  • Jonathan May 16, 2020, 10:43 am

    Writing this after my second time baking this recipe (first time for Mother’s Day). My mom loves these cookies. The recipe is so easy to put together, portion out, and bake. I’ve never really cared for oatmeal raisin cookies, but this one is getting bookmarked.I come out with 18.5 cookies. the extra two and half go in the toaster oven cause i cant fit them onto my cookie sheets (repurposed pizza pans).

  • Sweet April 12, 2020, 11:06 am

    This recipe is Awesome, first time to bake it’s turn to a regular Baker, thank you tomorrow I will try carrot cake❤️

  • gw April 11, 2020, 10:13 pm

    Husband loves it! First time ever making an oatmeal cookie. It is delicious! Its a keeper recipe! Thank you for sharing


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