I absolutely love sharing this Soft and Chewy Oatmeal Raisin Cookies Recipe because it’s truly a classic that never disappoints. There’s something so comforting about biting into a cookie that’s perfectly soft on the inside with just the right amount of chewiness. Whether you’re baking for a cozy afternoon snack or bringing cookies to a gathering, this recipe fits the bill every time.
When I first tried making oatmeal raisin cookies, I struggled to get them just right—too crunchy or too dry was the usual result. But this Soft and Chewy Oatmeal Raisin Cookies Recipe is my go-to now because it’s foolproof and rewards you with batch after batch of tender, flavorful treats. Plus, it’s got a nice touch of cinnamon and loads of raisins, which makes it the ideal cookie to enjoy any time of year.
Why You’ll Love This Recipe
- Amazing Texture: Soft on the inside and perfectly chewy—exactly what oatmeal raisin cookies should be.
- Simple Ingredients: Pantry staples come together quickly with no complicated steps.
- Flexible Add-Ins: Raisins are great, but you can switch them out or add nuts and chocolate chips for variety.
- Kid and Crowd Pleaser: My family goes crazy for these, and they’re perfect for lunchboxes, dessert plates, or gift baskets.
Ingredients You’ll Need
Each ingredient in this Soft and Chewy Oatmeal Raisin Cookies Recipe plays a special role in creating that soft, chewy magic. Keep your butter softened and your eggs at room temperature for the best mix, and choose old fashioned rolled oats for the ideal texture.
- Butter: Softened butter helps create a tender cookie and blends smoothly with sugars.
- Granulated Sugar: Adds subtle sweetness and aids in slight crispiness around the edges.
- Light Brown Sugar: Packed with moisture and molasses flavor, it’s key for chewiness.
- Eggs: Two large eggs bring richness and help bind everything together.
- Vanilla Extract: Adds warm depth to the cookie’s flavor.
- All Purpose Flour: The base that gives structure without toughness.
- Baking Soda: Helps the cookies rise just right.
- Ground Cinnamon: A subtle spice that complements the oats and raisins beautifully.
- Old Fashioned Rolled Oats: Essential for that chewy texture; avoid instant or steel cut oats.
- Raisins: Sweet bursts that soak a little moisture for perfect chew.
Note: Exact ingredients and measurements are listed in the recipe card below.
Variations
I love to mix things up with this recipe depending on what I have on hand and the mood. You’ll find that this Soft and Chewy Oatmeal Raisin Cookies Recipe is a great starting point for many tasty variations.
- Swap Raisins for Other Dried Fruits: I’ve replaced raisins with dried cranberries or chopped cherries, and my family loved the tart twist!
- Add Nuts: Toasted walnuts or pecans add crunch and depth—perfect if you’re after a little extra texture.
- Chocolate Chips or Butterscotch: When I want a sweeter treat, tossing in chocolate chips gives these cookies an indulgent upgrade.
- Sprinkle Coconut: I sometimes mix in sweetened dried coconut for a tropical flair that’s surprisingly delightful.
How to Make Soft and Chewy Oatmeal Raisin Cookies Recipe
Step 1: Prep and Mix the Wet Ingredients
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. In a large bowl, whisk together the softened butter, granulated sugar, and light brown sugar until creamy and smooth. Then add the eggs, one at a time, and stir in the vanilla extract. I find that using room temperature eggs helps everything blend perfectly without lumps or curdling.
Step 2: Whisk the Dry Ingredients
In a separate bowl, combine the all purpose flour, baking soda, and ground cinnamon. Give it a good whisk to evenly distribute the baking soda and spice. This helps the cookies rise and develop a gentle spice in every bite.
Step 3: Bring It All Together
Now, add the dry ingredients to the wet ingredients. Stir gently until just combined—overmixing here can make your cookies tough, and you definitely want to avoid that. Then fold in the rolled oats and raisins until everything is evenly coated and scattered throughout the dough.
Step 4: Shape and Bake
Scoop out dough and roll into 1 to 1½-inch balls—using a cookie scoop makes this part a breeze and keeps sizes uniform. Place the dough balls evenly spaced on your lined baking sheet, making sure they have room to spread a little. Bake on the center rack for 10 to 12 minutes until the edges are set and the tops look just slightly soft. Remember, the cookies will continue to firm up as they cool, so don’t overbake!
Step 5: Cool and Enjoy
Once out of the oven, let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them set without breaking apart. Then, you’re ready to enjoy a warm, irresistibly soft and chewy oatmeal raisin cookie. I promise, these will disappear fast!
Pro Tips for Making Soft and Chewy Oatmeal Raisin Cookies Recipe
- Don’t Overmix the Dough: Overworking the batter develops gluten, which leads to tougher cookies instead of soft ones.
- Use Old Fashioned Rolled Oats: Instant oats are too fine and steel cut oats are too coarse—stick to rolled oats for the best chewy texture.
- Room Temperature Ingredients: This helps everything come together with ease and gives you a smooth batter.
- Freeze Dough Balls for Convenience: Freeze portions on a sheet first, then move to a bag to bake fresh cookies anytime.
How to Serve Soft and Chewy Oatmeal Raisin Cookies Recipe
Garnishes
I like to keep it simple and classic—sometimes I sprinkle a tiny pinch of cinnamon sugar on top just before baking for an extra sparkle. Occasionally, I’ll add a few oats or an extra raisin on top of each cookie ball to make them look homemade and rustic. It’s those little touches that make serving these cookies feel extra special.
Side Dishes
These cookies pair wonderfully with a tall glass of cold milk or a warm cup of chai tea. For brunch occasions, I like serving them alongside fresh fruit or a yogurt parfait for a touch of sweetness without too much sugar overload.
Creative Ways to Present
For parties or gift-giving, arrange these cookies in a pretty tin or stack them with wax paper between layers to keep them fresh and neat. You can also sandwich two cookies together with a smear of cream cheese frosting or peanut butter for a delightful twist. I’ve found that little presentation upgrades make these humble cookies feel like a thoughtful treat.
Make Ahead and Storage
Storing Leftovers
Leftover Soft and Chewy Oatmeal Raisin Cookies keep beautifully in an airtight container at room temperature for up to 5 days. I always store mine with a slice of bread inside the container—it helps maintain moisture and keeps the cookies soft longer.
Freezing
I’m a big fan of freezing cookie dough balls for when those cookie cravings strike. You can freeze them individually on a baking sheet then transfer them to a freezer bag, which allows you to bake fresh cookies anytime. When you bake from frozen, just add a few extra minutes to the baking time, and you’ll get warm, fresh cookies without any hassle.
Reheating
If you’re enjoying leftovers after a day or two, a quick 10-15 second zap in the microwave revives their softness nicely. Alternatively, warming them in a 325°F oven for 5 minutes refreshes that just-baked texture without drying them out.
FAQs
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Why are my oatmeal raisin cookies not chewy?
That usually happens if the cookie dough is overmixed which develops too much gluten, making the cookies tougher instead of soft and chewy. Also, using the right type of oats—old fashioned rolled oats—helps maintain chewiness, whereas instant or steel cut oats affect the texture negatively.
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Can I substitute raisins with other ingredients in this recipe?
Absolutely! If you’re not a fan of raisins, try swapping them for dried cranberries, currants, chopped dates, or even chocolate chips. You can also mix in some nuts like walnuts or pecans to add texture and flavor variety.
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Is it okay to freeze the cookie dough?
Yes! Freezing cookie dough balls is a fantastic way to have fresh cookies ready whenever you want. Freeze them on a sheet first to prevent sticking, then move into a freezer bag. When ready to bake, no need to thaw—just add a couple extra minutes to your baking time.
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Can I use instant oats or steel cut oats instead of rolled oats?
It’s best to stick with old fashioned rolled oats for this recipe. Instant oats tend to produce a firmer cookie while steel cut oats are too coarse and won’t soften enough during baking, resulting in a cookie that’s not soft and chewy.
Final Thoughts
This Soft and Chewy Oatmeal Raisin Cookies Recipe holds a special place in my kitchen because it’s simply one of those comfort foods that hits the spot anytime. It’s easy enough for a weeknight baking session but impressive enough to share with loved ones. I’m excited for you to try it too—you’ll find that once you nail the softness and chewiness, you won’t need to look for another oatmeal cookie recipe again!
PrintSoft and Chewy Oatmeal Raisin Cookies Recipe
These Soft and Chewy Oatmeal Raisin Cookies are the perfect blend of tender texture and warm cinnamon flavor, packed with old fashioned rolled oats and sweet raisins. Perfectly easy to make, these cookies stay soft and chewy, making them an irresistible treat for cookie lovers.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 48 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Wet Ingredients
- 1/2 cup butter, softened to room temperature
- 1/2 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
Dry Ingredients
- 1 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
Add-ins
- 2 cups old fashioned rolled oats
- 1 cup raisins
Instructions
- Preheat Oven: Preheat your oven to 350℉ to ensure it reaches the perfect temperature for baking the cookies evenly.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the softened butter, granulated sugar, brown sugar, eggs, and vanilla extract until smooth and creamy.
- Combine Dry Ingredients: In a separate bowl, stir together the flour, baking soda, and ground cinnamon to evenly distribute the leavening and spices.
- Combine Wet and Dry: Gradually add the dry ingredients into the wet ingredients, mixing gently. Be careful not to overmix to avoid tough cookies.
- Add Oats and Raisins: Fold in the old fashioned rolled oats and raisins until they are evenly incorporated throughout the dough.
- Form Cookie Dough Balls: Using a spoon, scoop dough and roll into 1 to 1½ inch balls. Place them spaced apart on a lined baking sheet to allow spreading.
- Bake: Bake on the middle rack of the preheated oven at 350℉ for 10-12 minutes or until the edges are lightly golden and centers are set.
- Cool: Remove the baking sheet from the oven and let the cookies cool on a wire rack for a few minutes before enjoying.
Notes
- Storage: Store cookies in an airtight container at room temperature for several days to maintain their softness and chewiness.
- Add-ins: Substitute raisins with other dried fruits like cranberries, cherries, dates, or chopped nuts such as walnuts or pecans. Chocolate chips or dried coconut also add delightful variations.
- Texture Tip: Avoid overmixing the batter to prevent gluten development which can make cookies tough rather than soft and chewy.
- Oats: Use old fashioned rolled oats for the best chewy texture. Instant oats or steel cut oats are not recommended due to texture differences.
- Freezing Dough: Freeze dough balls on a baking sheet, then transfer to a freezer bag for up to 4 months. Bake directly from frozen, adding a few minutes to baking time.
