These oatmeal raisin cookies are the kind I keep going back to—soft, chewy in the center, and perfectly spiced with hints of cinnamon and vanilla. The combination of old-fashioned oats and sweet, plump raisins gives them a nostalgic flavor that always reminds me of homemade treats fresh out of the oven.
Why I Love This Recipe
I love how easy and satisfying these cookies are. The oats give them a hearty texture, the raisins add bursts of sweetness, and the warm spices make my kitchen smell amazing. They’re not overly sweet and stay chewy for days, which makes them perfect for snacking or even gifting. Plus, I don’t need any fancy ingredients—everything is probably already in my pantry.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Old-fashioned rolled oats
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All-purpose flour
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Baking soda
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Ground cinnamon
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Salt
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Unsalted butter
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Brown sugar
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Granulated sugar
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Eggs
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Vanilla extract
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Raisins
directions
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I start by preheating the oven to 350°F (175°C) and lining a baking sheet with parchment paper.
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In one bowl, I whisk together the flour, baking soda, cinnamon, and salt.
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In another bowl, I cream the softened butter with both sugars until it’s light and fluffy.
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I beat in the eggs one at a time, then stir in the vanilla extract.
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I gradually mix the dry ingredients into the wet until just combined.
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I fold in the oats and raisins by hand so everything is evenly distributed.
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Using a cookie scoop or spoon, I drop portions of dough onto the baking sheet, spacing them a couple of inches apart.
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I bake for 10–12 minutes, just until the edges are golden and the centers are still soft.
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After a few minutes of cooling on the pan, I move them to a wire rack to cool completely.
Servings and timing
This recipe makes about 24 cookies. It takes around 15 minutes to prep and 10–12 minutes to bake each batch. In total, I can have these ready in under 30 minutes.
Variations
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Sometimes I add chopped walnuts or pecans for a bit of crunch.
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I swap raisins for dried cranberries or chocolate chips when I want something a little different.
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For a healthier version, I reduce the sugar slightly and add a tablespoon of ground flaxseed.
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If I want them thicker, I chill the dough for 30 minutes before baking.
storage/reheating
I store these cookies in an airtight container at room temperature for up to 5 days. If they start to dry out, I place a slice of bread in the container to keep them soft. I can also freeze the dough or the baked cookies and reheat them briefly in a warm oven for that fresh-baked taste.
FAQs
Why are my cookies spreading too much?
If my dough is too warm, it can cause the cookies to spread. I chill it for 30 minutes if needed, especially if my kitchen is warm.
Can I use quick oats instead of rolled oats?
I prefer rolled oats for the best texture, but quick oats will work in a pinch—they just make the cookies a bit softer and less chewy.
Are these cookies supposed to be soft or crunchy?
These are meant to be soft and chewy in the center with slightly crisp edges. I avoid overbaking if I want that chewy texture.
Can I make the dough ahead of time?
Yes, I often prepare the dough a day in advance and keep it covered in the fridge. It actually helps develop more flavor.
What’s the best way to plump up the raisins?
I soak them in warm water for 10 minutes, then drain before adding them to the dough. It keeps them juicy and prevents dryness.
Conclusion
These oatmeal raisin cookies are everything I want in a classic treat—comforting, easy to make, and irresistibly chewy. Whether I’m baking a batch for guests or just treating myself, they always hit the spot. It’s one of those timeless recipes I love keeping in my rotation.
Print
Soft and Chewy Oatmeal Raisin Cookies
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Soft and Chewy Oatmeal Raisin Cookies are a nostalgic treat made with old-fashioned oats, plump raisins, and warm cinnamon spice. With their hearty texture and chewy centers, they’re easy to make, stay fresh for days, and are the perfect homemade cookie for snacking, gifting, or enjoying with a cup of tea.
Ingredients
- 2 cups old-fashioned rolled oats
- 1 cup all-purpose flour
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- 1½ tsp vanilla extract
- 1 cup raisins
Instructions
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Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
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In a bowl, whisk together flour, baking soda, cinnamon, and salt.
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In another bowl, cream butter with brown and granulated sugars until light and fluffy.
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Beat in eggs one at a time, then stir in vanilla extract.
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Gradually mix dry ingredients into wet ingredients until just combined.
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Fold in oats and raisins by hand until evenly distributed.
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Drop spoonfuls of dough onto the baking sheet, spacing them a couple of inches apart.
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Bake for 10–12 minutes until edges are golden and centers are soft.
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Let cool on the baking sheet for a few minutes, then transfer to a wire rack.
Notes
- For added crunch, mix in chopped walnuts or pecans.
- Swap raisins with dried cranberries or chocolate chips for a twist.
- Chill the dough for 30 minutes if you want thicker cookies.
- To keep cookies soft longer, store with a slice of bread in the container.
- Soak raisins in warm water for 10 minutes before using to make them plumper.
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