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Close-up stack of homemade oatmeal raisin cookies showing crinkled tops, toasted oats, and plump raisins with soft chewy centers and lightly crisp edges.

Soft & Chewy Oatmeal Raisin Cookies Recipe

Soft & Chewy Oatmeal Raisin Cookies Recipe
These soft and chewy oatmeal raisin cookies feature toasted oats, warm cinnamon, and sweet raisins baked into a buttery cookie dough. The cookies develop crisp golden edges with tender centers and a hearty texture from rolled oats. This classic cookie recipe is simple to make and produces bakery-style cookies perfect for everyday baking or sharing.
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Prep Time 20 minutes
Cook Time 15 minutes
Resting/Cooling Time 15 minutes
Total Time 50 minutes
Servings: 36 Cookies
Course: Cookies
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups old-fashioned rolled oats
  • 1 ½ cups all-purpose flour
  • 1 teaspoon table salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 cup unsalted butter softened
  • 1 cup packed light brown sugar
  • ½ cup granulated sugar
  • 1 tablespoon vanilla extract
  • 2 large eggs
  • 1 ⅓ cups raisins

Equipment

  • Large mixing bowl
  • Electric mixer or stand mixer
  • Baking sheets
  • Parchment paper
  • Medium mixing bowl
  • Cookie scoop
  • Wire cooling rack
  • Large skillet

Method
 

  1. Preheat oven to 350°F (175°C) and line three baking sheets with parchment paper.
  2. Place the oats in a dry skillet over medium heat and toast for about 5 minutes, stirring frequently, until lightly golden and fragrant.
  3. Spread the toasted oats onto a baking sheet and allow them to cool completely.
  4. In a medium bowl, whisk together the flour, salt, baking soda, and cinnamon.
  5. In a large bowl, beat the softened butter, brown sugar, and granulated sugar with an electric mixer for about 2 minutes until light and fluffy.
  6. Mix in the vanilla extract, then add the eggs one at a time, beating well after each addition.
  7. Gradually add the flour mixture to the butter mixture and mix on low speed until just combined.
  8. Fold in the cooled toasted oats and raisins until evenly distributed throughout the dough.
  9. Scoop the dough using a 2-tablespoon cookie scoop and place portions onto prepared baking sheets about 2 inches apart.
  10. Bake two sheets at a time for 13–15 minutes, rotating the pans halfway through baking, until the edges are golden and the centers appear set.
  11. Allow cookies to rest on the baking sheets for 2 minutes before transferring them to a wire rack to cool completely.

Notes

  • Toasting the oats enhances their nutty flavor and prevents a raw oat taste in the finished cookies.
  • Always use softened butter, not melted butter, to achieve proper creaming and cookie structure.
  • Measure flour using the spoon-and-level method to avoid dense cookies.
  • Slightly underbake the cookies if you prefer extra soft and chewy centers.
  • Allow the oats to cool before mixing them into the dough to prevent melting the butter.
  • Using a cookie scoop ensures evenly sized cookies that bake uniformly.
  • Rotate baking sheets halfway through baking to compensate for oven hot spots.
  • Store cookies in an airtight container to maintain softness and prevent drying.
  • Separate stacked cookies with parchment paper to prevent sticking.
  • Cookie dough can be frozen in scooped portions and baked directly from frozen with slightly extended baking time.
  • Avoid overmixing the dough once flour is added, which can create tough cookies.
Nutrition Information (per cookie)
  • Calories: 165
  • Carbohydrates: 22 g
  • Protein: 2.5 g
  • Fat: 7 g
  • Saturated Fat: 4 g
  • Sugar: 12 g
  • Fiber: 1.5 g
  • Sodium: 120 mg
  • Cholesterol: 25 mg