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Soft and Chewy Oatmeal Raisin Cookies

These oatmeal raisin cookies are so comforting and delicious! They are perfectly soft and chewy, and are full of delicious raisins and oats. They are a great make-ahead and freezer-friendly cookie recipe.
Prep Time20 mins
Cook Time13 mins
Refrigeration30 mins
Total Time1 hr 3 mins
Course: Cookies
Cuisine: American
Keyword: oatmeal raisin cookies
Servings: 25 cookies
Author: Tania


  • 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 sticks)
  • 1 ¼ cup light brown sugar, packed
  • ¼ cup granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 3 cups old-fashioned rolled oats (do not use instant or steel-cut oats)
  • 1 ½ cups raisins


  • In a medium bowl, whisk the dry ingredients: flour, ground cinnamon, ground nutmeg, baking soda, and salt. Set aside.
  • Using a mixer on high speed, cream the softened butter with the brown sugar and granulated sugar until light and fluffy, about 2 to 3 minutes, scraping the sides of the bowl if needed. On medium speed, beat in the eggs, one at a time, and add the vanilla extract until evenly combined. Gradually mix in the dry ingredients until no pockets of flour remain. Do not overmix.
  • Mix in the oats and the raisins on low speed or using a rubber spatula. The dough should be very sticky. Cover with plastic wrap, making sure the plastic wrap is touching the dough. Refrigerate for a maximum of 30 minutes (if the dough is too cold, the cookies won’t expand properly).
  • Preheat oven to 350 degrees F while the dough is chilling. Line two large sheet pans with parchment paper.
  • After the dough has refrigerated for 30 minutes, use a cookie scoop (1.5 tablespoon capacity) to scoop out the dough onto the prepared sheet pans. Make sure the cookie dough balls are about 2 to 3 inches apart. You may need to bake them in multiple batches. Note: I'd highly recommend using a cookie scoop because the dough will be very sticky.
  • Bake for 11-13 minutes, or until they are slightly golden brown around the edges. Remove them from the oven and let them sit on the sheet pans for 10 minutes. Then transfer to a cooling rack and let them cool. Enjoy! Note: These cookies keep well for 5 days at room temperature if you store them airtight containers.


  • Special equipment: electric or stand mixer, cookie scoop (1.5 tablespoon capacity), parchment paper, sheet pans.
  • Which type of oats to use? Use old-fashioned rolled oats. Do NOT use instant oats or steel-cut oats.
  • Light brown sugar and granulated sugar: Try not to change the proportion between these two sugars. This recipe uses 1.25 cups of brown sugar to achieve the chewy and soft texture, as well as granulated sugar for better caramelization to provide some structure (so they are not too soft).
  • Refrigerate the dough for 30 minutes max. If the dough is too cold, the cookies will not spread properly.
  • Use a cookie scoop to scoop out the dough. The dough will be very sticky.
  • Make-ahead: The dough can be refrigerated (cover with plastic wrap, plastic touching the dough) for up to 2 days. Let the dough sit on the counter for 30-35 minutes before using.
  • Freezing: Scoop the dough into cookie balls onto a sheet pan, and put it in the freezer to firm them up. Once frozen, transfer to a freezer-friendly container or bag and freeze for up to 2 months. No need to thaw the dough before baking, just bake for 1-3 minutes longer, or until the bottom is golden brown.