Soft & Chewy Oatmeal Raisin Cookie Recipe

If you love cookies that are thick, soft, and bursting with juicy raisins, then get ready—this Soft & Chewy Oatmeal Raisin Cookie Recipe is absolutely dreamy! Each bite is the perfect balance of tender oats, sweet raisins, and a subtle caramel flavor from brown sugar.

These cookies are the stuff of childhood memories. The edges are just barely crisp, but the centers stay melt-in-your-mouth soft—exactly how oatmeal raisin cookies should be. Even better, they’re quick and simple to make with pantry staples.

This is a must-try recipe for any cookie lover. Whether you need a comforting treat for after school, a lunchbox favorite, or a cozy addition to your next potluck, these oatmeal raisin cookies deliver every time. Inspired by my grandma’s classic recipe, I’ve tweaked it for extra chewiness and flavor depth.

You’ll want to keep this recipe on repeat—trust me!

Why You'll Love This Recipe

• Supremely soft and chewy texture in every bite—never dry or cakey!
• Quick to whip up with simple, everyday ingredients.
• Loaded with sweet, plump raisins and warm cinnamon flavor.
• Perfect for sharing, gifting, or satisfying a weeknight cookie craving.

Key Ingredients for Soft & Chewy Oatmeal Raisin Cookie Recipe

See recipe card below for full list of measurements, ingredients, and instructions.

Old-Fashioned Rolled Oats

Rolled oats are the heart of these cookies, giving them their signature chewy texture and rustic look. Always choose old-fashioned oats (not instant or quick-cooking) for the perfect bite. If you only have quick oats, you can use them, but your cookies will be a bit less chewy and more cake-like.

Raisins

Plump, sweet raisins are the star add-in, providing juicy bursts of flavor in every bite. For best results, use fresh, moist raisins—if yours are a bit dry, soak them in hot water for 10 minutes and drain well before adding. Want a twist? Try golden raisins or dried cranberries for a colorful change.

Brown Sugar

Brown sugar not only sweetens the cookies but also helps create that irresistibly soft and chewy texture, thanks to its moisture-retaining molasses. Light brown sugar is the classic choice, though dark brown sugar will give an even deeper flavor if you like.

Unsalted Butter

Butter brings richness and helps achieve that tender crumb. Make sure your butter is at room temperature for easy creaming. If you only have salted butter, reduce the added salt in the recipe by half.

Ground Cinnamon

A little cinnamon goes a long way to elevate the flavor, adding warmth and a cozy aroma. Feel free to adjust the amount or add a pinch of nutmeg for extra spice. For a fun twist, you could swap cinnamon for pumpkin pie spice.

Instructions for Soft & Chewy Oatmeal Raisin Cookie Recipe

See recipe card below for full list of measurements, ingredients, and instructions.

Cream the Butter and Sugars

Start by beating the room temperature butter, brown sugar, and granulated sugar together in a large mixing bowl until light and fluffy, about 2-3 minutes. This step builds the base for your ultra-soft cookies.

Add Eggs and Vanilla

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. The mixture should be creamy and well combined—don’t rush this part!

Mix Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low until just combined. Avoid over-mixing to keep the cookies tender.

Stir in Oats and Raisins

Fold in the rolled oats and raisins by hand using a spatula or sturdy spoon. The dough will be thick and chunky—perfect for hearty cookies.

Chill the Dough

Cover the dough with plastic wrap and refrigerate for at least 30 minutes. Chilling helps the cookies hold their shape and amps up the chewiness. If you’re short on time, 15 minutes in the freezer works too.

Scoop and Bake

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop the dough by rounded tablespoons (or use a medium cookie scoop) onto the prepared sheets, spacing 2 inches apart. Bake for 10-12 minutes, until the edges are golden but the centers look just set.

Cool and Enjoy

Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. This makes them extra chewy! Dive in while they’re still slightly warm for maximum deliciousness.

Recipe Variations

Make It Nutty

Love a little crunch? Add up to 1 cup of chopped walnuts or pecans to the dough along with the oats and raisins. The nuts add a toasty flavor and irresistible texture—just be sure to toast them first for extra depth.

Gluten-Free Twist

For gluten-free cookies, substitute your favorite 1:1 gluten-free all-purpose flour blend for the regular flour. Double-check that your oats are certified gluten-free, too. The cookies will be just as chewy and delightful!

Vegan-Friendly Option

To make these cookies vegan, use vegan butter or coconut oil in place of regular butter, and swap the eggs for flax eggs (2 tablespoons flaxseed meal mixed with 5 tablespoons water, let sit until gelled). Choose plant-based sugar and they'll be both soft and plant-powered. For inspiration, check out Minimalist Baker’s vegan oatmeal cookies.

Spice It Up

Like extra warmth? Add a pinch of nutmeg or ground ginger to the dough for cozy depth. You can also fold in a handful of chopped dried apricots or cranberries for a fruity twist.

Chocolate Lovers' Dream

Swap out half the raisins for chocolate chips, or go all in with dark, milk, or white chocolate chips. The melty chocolate mingles perfectly with oats and cinnamon—a combination you have to try! You can read more about oatmeal cookie variations on Serious Eats.

Serving Suggestions

Pair your Soft & Chewy Oatmeal Raisin Cookies with a tall glass of cold milk or a cozy mug of tea for the ultimate snack. For dessert, serve them alongside vanilla ice cream or crumble them over a bowl of creamy Greek yogurt. A sprinkle of flaky sea salt on top right out of the oven takes these cookies to bakery-level status!

Storage and Reheating

Store leftover cookies in an airtight container at room temperature for up to 5 days—they’ll stay soft and chewy. For longer storage, freeze baked cookies in a zip-top bag for up to 3 months. To reheat, pop a cookie in the microwave for 10-15 seconds to bring back that just-baked warmth. You can also freeze unbaked dough balls and bake straight from the freezer, adding a minute or two to the baking time.

Frequently Asked Questions About Soft & Chewy Oatmeal Raisin Cookie Recipe (FAQ)

Q: Why are my oatmeal raisin cookies coming out flat?
A: Make sure your butter isn’t too soft or melted, and be sure to chill the dough before baking. Overly warm dough can cause cookies to spread too much in the oven.

Q: Can I use quick oats instead of old-fashioned oats?
A: Yes, you can use quick oats in a pinch, but your cookies will be a bit less chewy and more cake-like in texture. For best results, stick with old-fashioned rolled oats.

Q: How do I make my raisins extra plump?
A: Soak the raisins in hot water for 10 minutes and drain well before adding them to the dough. This makes them juicy and prevents them from drying out during baking.

Q: Can I double this recipe for a crowd?
A: Absolutely! This recipe doubles beautifully. Just make sure to chill the dough in batches and bake in multiple batches to avoid overcrowding the oven.

These Soft & Chewy Oatmeal Raisin Cookies are a true classic for a good reason—easy, comforting, and always a hit! If you try this recipe, I’d love to hear how it goes—leave a comment or rating below so others can see your results. Happy baking!