Soft and Chewy Oatmeal Raisin Cookies Recipe

Soft and Chewy Oatmeal Raisin Cookies Recipe

How To Make Soft and Chewy Oatmeal Raisin Cookies

You can never go wrong with these Oatmeal Raisin Cookies, which offer a soft and chewy treat, spiced with vanilla, cinnamon, brown sugar, and raisins!

Preparation: 45 minutes
Cooking: 13 minutes
Cool Time: 5 minutes
Total: 1 hour 3 minutes



  • 1cupbutter,unsalted, softened to room temperature
  • 1cuplight brown sugar,or dark brown sugar, packed
  • ¼cupgranulated sugar
  • 2large eggs
  • 1tbsppure vanilla extract
  • 1tbspmolasses
  • cupsall-purpose flour,spoon and leveled
  • 1tspbaking soda
  • tspcinnamon,ground
  • ½tspsalt
  • 3cupsold-fashioned whole rolled oats
  • 1cupraisins
  • ½cupwalnuts,chopped, toasted, optional


  1. Using a hand mixer or a stand mixer fitted with a paddle attachment, cream the softened butter and both sugars together on medium speed for about 2 minutes until smooth.

  2. Add the eggs and mix on high for about 1 minute until combined.

  3. Scrape down the sides and bottom of the bowl as needed.

  4. Add the vanilla and molasses and mix on high until combined.

  5. Set aside.

  6. In a separate bowl, whisk the flour, baking soda, cinnamon, and salt together.

  7. Add to the wet ingredients and mix on low until combined.

  8. Beat in the oats, raisins, and walnuts, if using, on low speed. The dough will be thick, yet very sticky.

  9. Chill the dough for 30 to 60 minutes in the refrigerator (do the full 1 hour to avoid the cookies from spreading too much).

  10. If chilling for longer (for up to 2 days), allow to sit at room temperature for at least 30 minutes before rolling and baking.

  11. Preheat oven to 350 degrees F.

  12. Line 2 large baking sheets with parchment paper or silicone baking mats. Set aside.

  13. Roll the balls of dough (about 2 tablespoons of dough per cookie) and place 2-inches apart on the baking sheets.

  14. Use a cookie scoop since the dough can be sticky.

  15. Bake for 12 to 14 minutes until lightly browned on the sides. The centers will look very soft and under-baked.

  16. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to “set” on the baking sheet during this time.

Recipe Notes

  • Make-Ahead and Freezing Instructions: The cookies stay fresh covered at room temperature for up to 1 week. The baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake the frozen cookie dough balls for an extra 1 minute, no need to thaw.
  • Oats: For these oatmeal raisin cookies, use old-fashioned whole oats. They provide the ultimate hearty, chewy, thick texture we love!
  • Eggs: Room temperature eggs preferred. A good rule of thumb is to always use room-temperature eggs when using room-temperature butter.
  • Raisins: Soak the raisins in warm water for 10 minutes before using (blot very well to dry them). This makes them nice and plump for the cookies.


  • Calories: 4642.77kcal
  • Fat: 214.00g
  • Saturated Fat: 122.91g
  • Trans Fat: 7.48g
  • Monounsaturated Fat: 56.56g
  • Polyunsaturated Fat: 16.12g
  • Carbohydrates: 635.40g
  • Fiber: 35.19g
  • Sugar: 298.34g
  • Protein: 71.83g
  • Cholesterol: 860.05mg
  • Sodium: 2648.87mg
  • Calcium: 531.11mg
  • Potassium: 2885.67mg
  • Iron: 26.81mg
  • Vitamin A: 1713.29µg
  • Vitamin C: 3.51mg
If you enjoyed this soft and chewy oatmeal raisin cookies recipe, head over to the Baking and Desserts section of our forum to share your experience, tips, and any tweaks you made to perfect your batch!

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