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a plate with stacked oatmeal raisin cookies
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4.88 from 8 votes

Soft and Chewy Oatmeal Raisin Cookies

These oatmeal raisin cookies are thick, soft, and chewy. So delicious and easy to make! These cookies are make ahead and freezer friendly as well.
Prep Time20 minutes
Cook Time12 minutes
Refrigeration30 minutes
Total Time1 hour 2 minutes
Course: Cookies
Cuisine: American
Servings: 25 cookies
Calories: 211kcal
Author: Tania

Ingredients

  • 1 ½ cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • teaspoon ground nutmeg optional
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • 1 cup unsalted butter, softened to room temperature equiv to 2 standard sticks
  • 1 ¼ cup light brown sugar, packed
  • ¼ cup granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract yes, tablespoon!
  • 3 cups old-fashioned rolled oats do NOT use instant or steel-cut oats
  • 1 ½ cups raisins

Instructions

  • Mix the dry ingredients: In a medium bowl, whisk the flour, ground cinnamon, ground nutmeg, baking soda, and salt. Set aside.
  • Mix wet ingredients: Using a mixer (with the paddle attachment) or an electric handheld mixer on medium-high speed, cream the softened butter with brown sugar and granulated sugar until light and fluffy, about 2 to 3 minutes, scraping the sides of the bowl as needed. Then, reduce to medium speed and beat in the eggs, one at a time. Next, mix in the vanilla extract.
  • Combine the dry and wet ingredients: Gradually mix in the dry ingredients mixture into the wet ingredients mixture, until combined and no pockets of flour remain. Do not overmix.
  • Then, mix in the oats and raisins on low speed (or using a rubber spatula) until evenly incorporated. The dough should be very sticky.
  • Cover with plastic wrap, making sure the plastic wrap is touching the dough. Refrigerate for 30 minutes. Note: If refrigerating for several hours, let it sit on the counter for 30-40 minutes before using.
  • Meanwhile, preheat oven to 350 degrees F. Line two large sheet pans with parchment paper.
  • After the dough has refrigerated for about 30 minutes, use a medium cookie scoop (1.5 tablespoon capacity) to scoop out the dough onto the prepared sheet pans, about 2 to 3 inches apart. Note: If you refrigerated the dough for several hours, lightly press down the cookie dough balls to flatten a little bit. This will help them spread better.
  • Bake for 11-13 minutes, or until they are slightly golden brown around the edges. Bake in multiple batches. Let cool for a few minutes on the sheet pan and then transfer to a cooling rack to cool completely. Enjoy! Tip to make perfectly round cookies: While they are hot, run a round cookie cutter around each cookie in a swirling motion to reshape the edges. I use a round cookie cutter that’s slightly bigger than the cookie.

Notes

  • What type of oats to use: Old-fashioned rolled oats are the best choice for texture and flavor. Quick oats are fine too, but may lack that chewy texture. Do not use instant or steel-cut oats.
  • Softened butter: When you press it with a finger, it should give easily but still hold its shape very well. It should not be too hard or runny. If you forgot to soften it, put it in the microwave for 5 seconds at a time, until just softened. It should NOT be melted at all.
  • If the cookies are not spreading, then the dough may be too cold. Let it sit at room temperature a little longer. Also, try pressing down the cookie dough balls to flatten them a bit.
  • Store your baked cookies in a sealed container at room temperature for 3 to 5 days. Baked cookies can also be frozen for up to 1 month and thawed in the fridge.
  • Make ahead: Up to 2 days ahead, refrigerated. Let dough sit at room temp for 30 to 40 minutes before baking and lightly press down each cookie ball to flatten so they spread properly, as noted above.
  • Freezing: Form cookie dough balls onto a sheet pan and refrigerate for 1 to 2 hours. Then once they are hardened, transfer to a freezer-friendly bag and freeze for up to 2 months. Bake from frozen, adding an extra 1-2 minutes.
  • Freezing baked cookies: Freeze for up to 2 months and thaw in the fridge overnight.
 
Substitutions and variations:
  • Add-ins: Chopped walnuts or walnuts. Decrease the amount of raisins accordingly so the dough isn’t too heavy.
 
Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition

Serving: 1cookie | Calories: 211kcal | Carbohydrates: 32g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 33mg | Sodium: 126mg | Potassium: 138mg | Fiber: 2g | Sugar: 13g | Vitamin A: 246IU | Vitamin C: 0.5mg | Calcium: 23mg | Iron: 1mg