These soft chewy oatmeal raisin cookies are thick, golden at the edges, and loaded with plump raisins, rolled oats, and warm cinnamon.
They use basic pantry ingredients and a single mixing method, and the batch makes eighteen large cookies that stay tender for days, so they are ideal for lunch boxes and bake sales.
Table of Contents
Why This Soft Chewy Oatmeal Raisin Cookies Recipe Works
Using both brown and white sugar gives the cookies moisture and chew along with lightly crisp edges.
Plenty of butter and a generous amount of oats create a thick, tender texture that holds together without drying out.
Soaking the raisins briefly keeps them plump, so they do not pull moisture from the dough during baking.
Ingredients for Soft Chewy Oatmeal Raisin Cookies
- 1 1/2 cups raisins
- 1 1/2 cups all purpose flour
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1 cup unsalted butter, at room temperature, 2 sticks
- 1 cup packed brown sugar
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 3 cups rolled oats
Raisins. Soak them in hot water for 10 minutes, drain, and pat dry for the plumpest results.
Rolled oats. Use old fashioned rolled oats, not instant, so the cookies stay chewy and hold their shape.
Butter. Soft butter creams smoothly with the sugars and gives a tender crumb.
Cinnamon. Its warmth balances the sweetness of the raisins.
Eggs. Room temperature eggs blend smoothly and help the dough bind.
How to Make Soft Chewy Oatmeal Raisin Cookies
1. Prepare the oven Heat the oven to 350 degrees F and set racks in the middle and lower positions with 4 inches between them. Line two baking sheets with parchment paper.
2. Soak the raisins Cover the raisins with boiling water for 10 minutes, drain, and pat dry. This step is optional but keeps them plump.
3. Mix the dry ingredients Sift the flour, salt, baking powder, and cinnamon into a bowl.
4. Cream the butter Beat the butter until creamy, then beat in both sugars for 2 to 3 minutes until fluffy.
5. Add the eggs Beat in the eggs one at a time until fully combined.
6. Add the flour Stir in the flour mixture gently with a wooden spoon until just combined.
7. Add the oats and raisins Mix in the oats and raisins until evenly distributed.
8. Shape the dough Roll the dough into 18 balls about 1 1/2 inches wide, space them 4 inches apart, and press them into thick discs.
9. Bake until golden Bake for 11 minutes, swap and rotate the trays, then bake 11 to 14 minutes more, until the edges are golden. Cool on the trays for 5 minutes, then on a rack for 30 minutes.
How to Serve Soft Chewy Oatmeal Raisin Cookies
Serve the cookies slightly warm with a glass of milk, or pack them into lunch boxes once cooled. Add them to a cookie tray with thick bakery style chocolate chip cookies and coconut chocolate chip cookies for variety. They also pair well with a slice of cinnamon streusel coffee cake and a strawberry blueberry kefir smoothie at brunch.
How to Store and Reheat Soft Chewy Oatmeal Raisin Cookies
Store the cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze them in a freezer safe bag for up to 3 months and thaw at room temperature. Place a slice of bread in the container if you want to keep them extra soft.
Tips and Variations for Soft Chewy Oatmeal Raisin Cookies
Do not overbake. Pull the cookies when the edges are golden and the centers look slightly underdone, because they firm up as they cool.
Use fresh oats. Old oats taste stale and can make cookies dry.
Measure the flour. Spoon and level it for a soft cookie.
Rotate the trays. Swapping shelves halfway helps both trays brown evenly.
Chill if needed. If your kitchen is warm and the dough feels sticky, refrigerate it for 30 minutes before shaping.
Add variety. Try dried cranberries or chopped walnuts in place of some of the raisins.
Skip the raw dough. Do not eat the raw dough, because it contains raw egg and uncooked flour.
Food safety. For general guidance on handling baked goods and leftovers safely, see the Texas AgriLife Extension food safety guide.
Frequently Asked Questions About Soft Chewy Oatmeal Raisin Cookies
How do I keep soft chewy oatmeal raisin cookies from turning hard?
Pull them from the oven while the centers are still soft, then store them airtight.
Can I use quick oats in soft chewy oatmeal raisin cookies?
Old fashioned rolled oats give the ideal chew. Quick oats will work but produce a finer, softer texture.
Can I make soft chewy oatmeal raisin cookies ahead of time?
Yes, refrigerate the dough for up to 2 days or freeze shaped balls for up to 3 months and bake from frozen.
Do I have to soak the raisins?
No, but soaking keeps them plump and stops them from drying out in the oven.
Can I add nuts?
Yes, fold in 1/2 cup chopped walnuts or pecans with the oats.
Soft and Chewy Oatmeal Raisin Cookies
Equipment
- Baking sheets
- Parchment paper
- Electric mixer
- Wire rack
Ingredients
Main Ingredients
- 1 ½ cup raisins soaked in hot water for 10 minutes, optional
- 1 ½ cup all purpose flour
- ¼ tsp salt
- ½ tsp baking powder
- 1 tsp ground cinnamon
- 1 cup unsalted butter at room temperature, 2 sticks
- 1 cup brown sugar packed
- 1 cup granulated sugar
- 2 large eggs at room temperature
- 3 cup rolled oats old fashioned
Instructions
Cooking
- Prepare. Heat the oven to 350 degrees F, set the racks in the middle and lower positions, and line two trays.
- Mix the dough. Sift together the flour, salt, baking powder, and cinnamon. Cream the butter with both sugars, then beat in the eggs.
- Combine. Stir in the flour mixture, then the oats and raisins.
- Shape. Form 18 balls and press them into thick discs on the trays.
- Bake. Bake 11 minutes, rotate the trays, then bake 11 to 14 minutes more until golden. Cool before serving.
