Soft Oatmeal Raisin Cookies
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Soft Oatmeal Raisin Cookies will change the way you view raisins in baked goods… at least it did for me! These cookies are ultra soft, chewy, and flavorful. They have a hint of cinnamon and a lot of delicious old fashioned rolled oats. There’s definitely no mistaking these are the best oatmeal raisin cookies you’ll ever have!
Truth: I’ve never really loved oatmeal raisin cookies. Ironically they’re my mom’s favorite cookie of all time but she never made them because my siblings and I weren’t fond of the raisins.
Everything changed the day I made these cookies.
It sounds incredibly dramatic but it’s TRUE!
I took a bite into these chewy oatmeal raisin cookies and literally thought to myself, “I actually like oatmeal raisin cookies! Why can’t all recipes taste like this?!”
If you’re on the fence about oatmeal raisin cookies do me a favor and give them one last try! Use this recipe and be completely smitten.
But don’t stop there, I have a lot more cookie recipes you need to try!
- Oatmeal Chocolate Chip Cookies
- Crumbl Chocolate Chip Cookies
- Brown butter chocolate chip cookies
- Brownie Cookies
- Breakfast Cookies
- White Chocolate Cranberry Oatmeal Cookies
- Double Chocolate Chip Cookies
- Turtle Cookies
How to make Oatmeal Raisin Cookies
To make these cookies begin by whisking the flour, baking powder, baking soda, salt, and cinnamon in a bowl. Set that aside, we’ll add the dry ingredients to the wet ingredients towards the end.
In the bowl of a stand mixer, fitted with the paddle attachment, cream the butter with the sugar and brown sugar until light and creamy. I suggest you mix it on medium speed for about 3 minutes. Scrape down the sides of the bowl and then mix for another 20-30 seconds.
Add the eggs to the creamed sugar, one egg at a time, beating well after each addition.
Pour in the vanilla extract and mix until combined.
Now, add the dry ingredients and mix until about halfway combined. Add the old fashioned oats and the raisins to the bowl and mix until just combined.
Scoop the dough into 2 tablespoon sized dough balls.
Place the dough balls on a baking sheet that has been sprayed with cooking spray or lined with parchment paper/silicone baking mat.
Bake the cookies at 350°F for 11-13 minutes. The tops will appear set, but the cracks in the cookie will look a tad under baked. This is ok!
Let the cookies cool on the pan for 5-10 minutes and then transfer them to a wire rack to cool completely.
Store the cookies in an airtight container. Enjoy!
FAQ and Tips for making the BEST oatmeal raisin cookies
Can you use light brown sugar rather than dark brown sugar? Yes you can. However, I personally like to use dark brown sugar in these cookies because there’s more molasses in the dark brown sugar so it gives a deeper and richer flavor to the cookies.
Pro tip: you can add a teaspoon of molasses to the cookie dough batter if you choose to use light brown sugar. Simply add the molasses in when you add the vanilla extract.
If you’re going for soft oatmeal raisin cookies, don’t over bake them. When you pull the cookies out of the oven they’ll appear a tad under baked. This is normal! Let the cookies cool on the baking sheet for 5-10 minutes then transfer them to a wire rack to cool completely. Once they’re cool you’ll bite into these beauties and realize you’re so glad you didn’t bake them to a crisp! (Unless you like crispy cookies… then feel free to bake an additional 4-5 minutes).
Freezing Oatmeal Raisin Cookies/cookie dough
To freeze the cookie dough, place it in a freezer- safe ziplock bag or an airtight container. Oatmeal raisin cookie dough will store in the freezer for 3-4 months.
To freeze the baked cookies place them in a freezer safe ziplock bag and then in an airtight container (I like to store mine double protected with the bag and container ); store in the freezer for up to 6 months.
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Soft Oatmeal Raisin Cookies
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1 cup unsalted butter softened to room temperature
- 1 cup granulated sugar
- 1 cup dark brown sugar packed
- 2 large eggs at room temperature
- 2 teaspoons vanilla extract
- 3 cups old fashioned rolled oats
- 1 1/2 cups raisins
- Preheat oven to 350°F. Move oven rack to the center of the oven.
- In a medium bowl whisk the flour, baking soda, baking powder, salt, and cinnamon.
- In the bowl of a stand mixer cream the butter and sugars together on medium speed for 3 minutes. Scrape down sides of the bowl so everything is evenly combined. Then mix for another 20-30 seconds.
- Add the eggs one at a time, beating after each addition. Add vanilla and mix again.
- Add dry ingredients to wet ingredients and mix until combined about half way. Add the oats and raisins and mix until everything is incorporated. (Don't overmix the cookie dough). You can stir the oats and raisins in by hand if you wish, but i prefer mixing with my stand mixer because it's so much easier.
- Spray a baking sheet with cooking spray or line with parchment paper or a silicone baking mat.
- Use a 2 T sized cookie scoop to make dough balls. Place the cookie dough balls on the cookie sheet keeping 2 inches between each ball.
- Bake 11-13 minutes. The cracks should still appear under baked, that’s ok! Remove from oven and cool on pan for 5-10 minutes, transfer cookies to wire rack to cool completely.
- If you use light brown sugar rather than dark brown sugar, you can add 1/2-1 teaspoon of molasses to the cookie dough batter if you'd like (will add a deeper and richer flavor). Simply add the molasses in when you add the vanilla extract.
- Store the cookies in an airtight container.
- You can also freeze the cookie dough if you'd like. Place in a freezer safe bag, or airtight container and freeze for 3-4 months.
- Or you can freeze the baked cookies, store in a freezer safe ziplock bag or an airtight container. They will last in the freezer for 3-6 months.
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