For anyone who loves oatmeal cookies, this Chewy Oatmeal Raisin Cookie Recipe is the absolute best! They are soft, chewy, and packed with raisins. I’m sure they will become a favorite recipe for you and your family for years to come! Make a batch of these oatmeal raisin cookies today in just a few minutes with simple ingredients to see what all the fuss is about!
My husband has been begging me to make a chewy oatmeal raisin cookie recipe for months. I finally obliged him, and here is the result. I wanted something nice and chewy with tons of flavor.
And this recipe definitely fits the bill.
These oatmeal raisin cookies are awesome, filled with flavor and chewy with the perfect oat texture. If you are looking for a chewy oatmeal raisin cookie recipe that melts in your mouth and has tons of flavor, look no further than this one right here!
If you love chewy cookies, try these Oatmeal Chocolate Chip Cookies or Gluten Free Chocolate Chip Cookies too!
Why You’ll Love These Oatmeal Raisin Chewy Cookies
- One of the Easiest Cookie Recipes EVER! It combines simple ingredients and mixes up in just minutes.
- Great Flavor. This cookie is perfectly spiced with a hint of cinnamon and vanilla.
- Soft and Chewy and Loaded with Oatmeal. These oatmeal raisin cookies are pure perfection!
Ingredients to Make Chewy Oatmeal Raisin Cookies
All you need for freshly baked oatmeal cookies are a handful of pantry staples. Here’s what you need:
- Butter: Use unsalted butter for the best results and don’t forget to warm it up to room temperature before mixing your cookies.
- Sugar: This recipe uses mostly brown sugar for its rich, molasses flavor and additional moisture which makes a softer cookie with just a bit of white sugar to balance out the flavor.
- Eggs: Like your butter, allow your eggs to come up to room temperature before mixing.
- All-purpose flour: The gluten in the flour creates the structure of your cookie and holds everything together.
- Cinnamon: Classic flavor for oatmeal cookies.
- Baking soda: This will help the cookies rise to the perfect amount.
- Salt: Adding salt to desserts improves the flavor and makes them taste even better. Don’t skip it!
- Old-fashioned oats: For more texture make sure you’re using old-fashioned oats and not quick oats.
- Raisins: What’s an oatmeal cookie without raisins?
- Vanilla extract: Adds a warming, sweet flavor and aroma to your cookies.
Be sure to check the full list of ingredients and quantities in the recipe card further down the page.
How to Make Chewy Oatmeal Raisin Cookies
The cookie dough for the recipe mixes up in about ten minutes. Here’s a look at the main steps.
Mixing the Cookie Dough
- Combine the butter and both sugars in a medium bowl and beat on medium-high speed until light and fluffy. This will take about five minutes.
- Add the eggs one at a time and mix completely after adding each one.
- Add the flour to the bowl.
- Add the oatmeal on top of the flour.
- Add the cinnamon, baking soda, salt, vanilla extract, and raisins.
- Mix on low speed until the ingredients are mixed together.
Baking the Cookies
- Scoop the oatmeal cookie dough onto a parchment-lined cookie sheet using a standard-sized cookie scoop or rounded tablespoon. Chill the dough in the refrigerator for 30-45 minutes.
- Bake in a preheated oven for 8-10 minutes until the cookies are golden and set.
Cooling the Cookies
- Remove your oatmeal raisin cookies from the oven and cool for 3-5 minutes. Then once they’re slightly set transfer them to a rack to finish cooling.
Tips for Making the Best Oatmeal Raisin Cookies
- Room Temperature Ingredients. This is the key to making sure your cookie dough mixes up perfectly.
- Chill the Cookie Dough. Letting them chill in the fridge for 30-45 minutes keeps the cookies from spreading out so much on the baking pan.
- Use a Cookie Scoop. Or at least a measuring spoon so that your cookies are all the same size. They will not only look better but they will also cook more evenly.
- Let the Cookies Cool on the Pan. Just a bit as they will be soft when you remove them from the oven. This gives them a little more time to set before you move them.
Popular Substitutions & Additions
- Skip the Raisins. You can leave them out completely or swap them for another dried fruit such as cranberries, blueberries, or cherries.
- Swap the Cinnamon. Instead, use a spice blend such as pumpkin spice or apple pie spice for a bit more complex flavor.
- Add Some Nuts. I find chopped pecans, walnuts, pistachios, or hazelnuts all work we.
- Add Coconut. For a tropical flavor, add a quarter cup of shredded coconut along with the raisins.
What to Serve with These
- Make Oatmeal Cookie Sandwiches. Spread a bit of marshmallow fluff, frosting, or vanilla ice cream between two cookies, and enjoy!
- Add Them to a Cookie Tray. Along with other classics such as Oatmeal Chocolate Chip Cookies and Shortbread Cookies.
How to Store & Reheat
Store your cookies in an airtight container at room temperature. I prefer to place them in a place in the kitchen that isn’t too warm such as a pantry or cabinet.
How long will chewy oatmeal raisin cookies last?
They will last up to one week when stored properly at room temperature.
Can I freeze oatmeal raisin chewy cookies?
Yes, you can. Baked cookies freeze well as long as they are in a well-sealed container. Store them for up to three months.
You can also freeze unbaked cookie dough balls for up to three months. Scoop them out on a lined baking sheet and freeze until solid. Then transfer them to the container. When you’re ready to bake cookies, pull out the frozen cookie dough balls and bake in the oven. You can cook them straight from frozen, just add a minute.
Frequently Asked Questions
It’s all about the combination of ingredients. In this recipe, it’s the larger amount of brown sugar added. It makes the cookies softer and chewier because it contains more moisture than granulated sugar.
I don’t usually soak raisins. But soaking does rehydrate them making them a bit plumper and softer in your cookies. It usually takes about 10 minutes in hot water for them to soften. Just be sure if you decide to soak them that you dry them very well before mixing them into the cookie dough.
These are the best oatmeal raisin cookies ever! Seriously, they always disappear when I serve them up. They work great for parties, adding to a lunch box, gifting to a friend, or simply just because you are in the mood for the oat-y, spiced, flavor of a chewy oatmeal raisin cookie! You can have freshly baked cookies in about 30 minutes so you can see for yourself how amazing they taste!
More Cookie Recipes
- Turtle Cookie Recipe
- Peanut Butter Chickpea Cookies
- Orange Chocolate Cookies
- Walnut Chocolate Chip Cookies
- Mrs. Field’s Chocolate Chip Cookies
- Sugar Cookies
*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!
Chewy Oatmeal Raisin Cookies Recipe
Ingredients
- 1 cup unsalted butter room temperature (2 sticks)
- 1 cup light brown sugar packed
- ¼ cup granulated sugar
- 2 large eggs room temperature
- 1 ½ cups all-purpose flour
- ½ teaspoon ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups old fashioned oats
- 1 cup raisins
- 1 tablespoon vanilla extract
Instructions
- Start by preheating your oven to 350 degrees.
- Mix your butter and both sugars on medium high speed in the bowl of your mixer until light and fluffy for about 5 minutes.
- Add eggs one at a time and mix until incorporated
- Slow your mixer down to the lowest speed and add in flour, cinnamon, baking soda, salt, oats and raisins and finally vanilla extract and mix until it just comes together
- Scoop oatmeal cookie dough onto a parchment lined cookie sheet using a standard sized cookie scoop or rounded tablespoon. Chill the dough in the refrigerator for 30-45 minutes.
- Bake for 8-10 minutes until golden and set.
- Remove from oven and cool for 3-5 minutes or until set before removing.
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The BEST oatmeal cookie!
Thank you so much!
There are handy charts that give the standard scoop numbers and the amount of dough each holds. I would attach an image but can’t with this comment box because no photo option. I know many home bakers might not care for bakery level precision, but I am the exception.
Can you tell me which size was made with these directions so I can use the correct cookie scoop from my set to ensure cookies bake correctly within time you used? I always weigh in grams when baking
#70 – .914 T / 16g
#60 – 1.07 T / 16g
#50 – 1.28 T / 23g
#40 – 1.6 T / 30g
#30 – 2.13T / 40g
#24 – 2.67 T / 50g
Can’t wait to make these! Believe it or not my dentist requested I bake oatmeal cookies with raisins for her to bring on my next visit. Maybe I spoiled her because I brought brownies made with Valrhona chopped chocolate included for my first visit, lol!
Thanks for any help you can give.
Hi Annie, I would use #60 for this recipe. That’s so nice of you to bring your dentist a treat! I hope they enjoy the cookies!
Great recipe. I added walnuts to mine. The best oatmeal cookies I’ve ever made. Thanks!
Love how easy these oatmeal raisin cookies are! And the flavor, and texture, just fabulous .
These cookies seem so chewy and tasty. Looks like a perfect sweet treat that everyone will enjoy!
These oatmeal cookies were perfectly chewy and oh-so-delicious. Definitely adding this one to our recipe box.
These were probably the best oatmeal raisin cookies I have ever had. Even better than ones I have gotten at a bakery! Thanks for the recipe share!