Soft and Chewy Oatmeal Raisin Cookies

The best oatmeal raisin cookie recipe ever. Soft and chewy, moist and thick cookies with just enough amount of oats and raisins!

What to Love About It

This easy recipe for oatmeal raisin cookies is the perfect formula of not too sweet and not too "oaty" cookies. Whenever I crave something light and sweet, these oatmeal raisin cookies is my go-to dessert. It's quick to make and can last for several days. Why buy ready-made cookies from the store when you can easily and heartily make it at the comfort of your home?

• Soft, chewy texture with crisp edges
• Simple pantry ingredients you already have
• Not too sweet, just the right balance for raisins and oats
• Easy dough that comes together in minutes
• Chilling optional if you're short on time

How to Make

There are three important factors for the best oatmeal raisin cookie recipe that will give you soft and chewy cookies. The exact amount of ingredients, the chilling time, and the right baking temperature.

Ingredients

This recipe for oatmeal raisin cookies yields 24 cookies if you use a 1-tablespoon size cookie scoop. I put the gram equivalent of some of the ingredients for your reference.

• ½ cup unsalted butter, softened to room temperature. To soften your butter just take it out from the fridge and leave on the counter for 2 hours or until soft to the touch.
• ½ cup packed brown sugar or 100g
• ¼ cup granulated sugar or 50g
• Egg
• A teaspoon of vanilla extract
• 1 cup all-purpose flour, spooned and leveled
• ½ teaspoon baking soda
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• 1 cup raisins or 150g. Raisins tend to clamp together inside its packaging so you may want to separate them.
• 1 and ½ cups old-fashioned oats or 150g. I used Quaker old-fashioned oats 100% whole grain and gluten-free.

Instructions

Step 1: Cream the Butter and Sugars
In a large bowl, use a hand or stand mixer to cream together the butter, brown sugar, and granulated sugar for 1-2 minutes until light and fluffy. Add the egg and vanilla extract, then continue mixing until combined.

Step 2: Mix the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, and salt. Gradually add this dry mixture to the wet mixture, stirring until just combined.

Note: Steps 1 and 2 can be done in either order if you prefer.

Step 3: Add Oats and Raisins
Stir in the old-fashioned oats and raisins until evenly distributed throughout the dough.

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Chill the Dough (Optional but Recommended)

Step 4: Cover the bowl of cookie dough with plastic wrap and chill in the refrigerator for 30 minutes to 1 hour. Chilling helps prevent cookies from spreading too thin during baking.

Expert Tip: Scoop the dough into your desired portion sizes before chilling. Then cover with plastic wrap and refrigerate. This makes baking faster and keeps your cookies uniform.

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Prepare for Baking

Step 5: Preheat Oven
Preheat your oven to 350°F (175°C). If possible, use an oven thermometer to ensure accuracy, or preheat for at least 15 minutes, especially if your oven is older.

Step 6: Prepare Baking Sheets
Line 2 baking sheets with parchment paper. Using a 1-tablespoon cookie scoop (or a spoon), portion the dough onto the sheets. Roll into balls if desired and gently press. Leave at least 2 inches of space between cookies.

Tip: If you have only one baking sheet, bake in batches and keep remaining dough in the fridge to prevent it from getting too soft.

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Bake the Cookies

Step 7: Bake for 10-12 minutes, until the edges are lightly golden. Let the cookies sit on the baking sheet for 2 minutes to firm up, then transfer them to a wire rack to cool completely.

Step 8: Serve and enjoy your soft, chewy oatmeal raisin cookies!

Each cookie for this particular recipe has 113 calories.

Tips for Success

• Make sure your butter is softened not melted. Melted butter makes the cookies spread too much.
• Mix the dough just until everything comes together. Overmixing can make the cookies firm.
• If the dough looks too soft, chill it for a bit. It really helps keep the cookies thick.
• Scoop the dough the same size so they bake evenly.
• If your oven runs hot or uneven, rotate the pan halfway through.

Make-Ahead Instructions

• You can keep the dough in the fridge for up to 2 days. Just cover it tightly.
• For longer storage, scoop the dough into balls and freeze. They bake really well straight from the freezer just add a minute or two.

Storage Instructions

• Once the cookies are completely cooled, store them in an airtight container for up to 5 days.
• Adding a small slice of bread inside the container keeps them soft.

How to Reheat / Soften

• A quick 8-10 seconds in the microwave brings them back to that fresh-from-the-oven softness.
• If they feel a little firm after a few days, that slice of bread trick really helps.

FAQs

Let me know in the comments below what do you think about this oatmeal raisin cookie recipe. I can assure you that this is the best recipe...ever!

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While you are here, feel free to visit my other cookie recipes:

Easy 3 Ingredient Peanut Butter Cookie Recipe

10 Homemade Keto Cookie Recipes That You Must Try ASAP