Chewy Oatmeal Raisin Cookies
These soft and Chewy Oatmeal Raisin Cookies are an easy from scratch oatmeal raisin cookie recipe made with old fashioned oats, raisins, and brown sugar.
Oatmeal raisin cookies are one of my favorites…not just any oatmeal raisin cookie though, they need to be CHEWY Oatmeal Raisin Cookies. Nothing is better than when a cookie has that perfect balance of soft and chewy.
Oatmeal cookies are a classic, move over snickerdoodles, and gingersnaps! These cookies blend oatmeal, brown sugar, and raisins to create a perfectly soft, chewy cookie with just the right amount of sweetness.
They have been a favorite of mine for years and I promise this recipe is going to be your favorite too!
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Ingredients You’ll Need
- Butter – Use unsalted butter for these cookies to ensure they aren’t too salty.
- Sugars – You’ll use a combination of white granulated sugar and light brown sugar for this recipe. If you want to bump up that molasses flavor you can use dark brown sugar instead of light.
- Eggs – we use large eggs for this recipe.
- Vanilla Extract – a little vanilla extract helps to bring all of the flavors together.
- Molasses – this in combination with the brown sugar (which also contains molasses, adds the moisture to the cookies keeping them soft and chewy.
- Flour – You’ll use all-purpose flour as we’re adding baking soda as well.
- Baking Soda – this is the leavening agent that will help the cookies rise.
- Cinnamon – a sprinkle of cinnamon compliments the raisins and oatmeal.
- Salt – just a dash of salt boosts the flavor in the cookies.
- Old-Fashioned Oats – Oats also contribute to the chewiness of the cookies giving them a distinct flavor. Make sure you use old-fashioned rolled oats not steel cut oats or quick cooking oats.
- Raisins – Raisins are the classic components but you can also make our white chocolate chips and cranberries version for a festive holiday flavor.
How to Make the BEST Oatmeal Raisin Cookies:
Step 1 Prepare oven and baking sheet. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
Step 2 – Dry Ingredients. In a bowl combine Fflour, baking soda, cinnamon, and salt.
Step 3 – Wet ingredients. In the bowl of your mixer cream together butter and two types of sugar until fully combined. Add eggs one at a time followed by the molasses, and vanilla, mixing the whole time until they are combined.
Step 4 – Add dry ingredients. Add the flour mixture ½ cup at a time mixing fully in between each addition of flour.
Step 5 – Add mix-ins. Using a spoon or spatula stir in the oats and the raisins.
Step 6 – Place on baking sheet. Drop the cookie dough onto the prepared cookie sheets. You should use 1 heaping tablespoon for each cookie.
Step 7 – Bake. Bake for 8-10 minutes. Once done baking let the cookies cool on the baking sheet for 3 minutes then move to a cooling rack to cool completely.
Note: The cookies will look slightly under cooked in the very center. You’re going to have to trust me that gives them a soft, chewy texture.
Your house will smell heavenly as the cookies bake, and when they come out of the oven you’re going to have a hard time waiting for them to cool.
In the case of oatmeal raisin cookies there are two factors in making a chewy cookie.
The first is moisture. Brown sugar has more moisture in it than white sugar because of the molasses. By using brown sugar and a small amount of extra molasses you add even more moisture to the cookie.
The second component is the oats. In this recipe I use old-fashioned oats (rolled oats) because they have more chew to them and give the oatmeal raisin cookie just the right texture.
To bake cookies that are soft and chewy and not hard and crunchy you use brown sugar and molasses to add extra moisture.
To keep your cookies soft and fresh you need to store them correctly. Place them in an airtight container. I suggest a resealable bag so you can remove as much air as possible when you seal it. Doing this will keep them fresh for 7-10 days.
Quick oats (instant oats) are rolled more thinly than old-fashioned oats so they cook more quickly. You can use them instead of old-fashioned oats in oatmeal raisin cookies but they give the cookie a different texture and in my opinion they don’t produce the same soft, chewy oatmeal raisin cookie as using old-fashioned oats does.
While these cookies have a little more fiber thanks to the oats and a little less fat by not using chocolate, they are still a cookie and they are packed with sugar. I would not consider them a healthy cookie by any definition.
If you’re looking for a healthier version try our healthy oatmeal cookie recipe.
Make the Dough Ahead of Time
You can make this dough ahead of time!
Make the dough according to instructions. Form the dough into 2 discs about 2 inches thick. Wrap them tightly in plastic wrap and then place in an airtight freezer bag. Freeze for up to 2 months.
Before using, let the dough thaw in the refrigerator for 24 hours.
Bake according to instructions.
How to Store Them
Room Temperature – Store in an airtight container at room temperature for 7-10 days.
Freezer – Let baked cookies cool completely and then place in an airtight container. Place wax paper or parchment paper in between each layer of cookies so they don’t stick together. Seal in an airtight container and place in your freezer. They can be frozen for up to 2 months.
Looking for More Classic Cookie Recipes?
- Snickerdoodle Cookies
- Ranger Cookies
- Chocolate Spritz Cookies
- Gingersnap Cookies
- Cream Cheese Cookies
- No Bake Chocolate Oatmeal Cookies
- No Bake Haystack Cookies
- More Cookie Recipes…
Chewy Oatmeal Raisin Cookies
- Preheat oven to 375 degrees F.
- In a bowl combine Flour, baking soda, cinnamon, and salt.
- In the bowl of your mixer cream together butter and two types of sugar until fully combined.
- Add eggs one at a time followed by the molasses, and vanilla, mixing the whole time until they are combined.
- Add the flour mixture ½ cup at a time mixing fully in between each addition of flour.
- Using a spoon stir in the oats and the raisins.
- Drop the cookie dough by the heaping tablespoon onto a lined baking sheet.
- Bake for 8-10 minutes. Once done baking let the cookies cool on the baking sheet for 3 minutes then move to a cooling rack to cool completely.