Soft and Chewy Oatmeal Raisin Cookies
Soft and Chewy Oatmeal Raisin Cookies are easier than you think! In less than 30 minute you can have old fashioned cookies ready to enjoy!
Want to save this recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
There’s something so comforting about homemade soft and chewy oatmeal cookies. I don’t know if it is nostalgia from my childhood or just the fact that they are so darn tasty, but this is one of my favorite old fashioned recipes. (Like my Pecan Pie, Watergate Salad, or Apple Pie!)
Why I Love this Recipe!
This recipe is truly the best.
- dark brown sugar, butter, cinnamon, oats, and tons of sweet raisins give it loads of flavor
- always thick and perfectly soft and chewy, none of those tough, hard oatmeal cookies here!
- ready in less than 30 minutes
Like our chocolate chip oatmeal cookies, it is also a fast recipe that is easy enough to let the kiddos help bake. Perfect for family baking time in the kitchen!
Ingredients
- dark brown sugar provides sweetness and moisture to the cookie
- vanilla extract gives it flavor
- sugar again provides sweetness
- unsalted butter is the base of all delicious cookie recipes!
- eggs bind the ingredients together
- all-purpose flour is the structured base of the cookie
- baking soda & baking powder make the cookie rise when baking
- ground cinnamon & salt round out the flavors
- rolled oats make the cookie nice and chewy
- raisins both flavor the cookie and enhance the chewiness!
Step by step
- Cream together sugars, butter and vanilla with a hand or stand mixer (affiliate link) until light and fluffy.
- Mix dry ingredients together then add to creamed mixture and stir until just blended. (Over-mixing causes tough cookies!)
- Fold in oats and raisins.
- Roll into 2 inch balls or use a cookie scoop to add cookies to a baking sheet,.
- Bake for 11 minutes or until nice and golden brown.
- Enjoy delicious oatmeal raisin cookies while you pat yourself on the back for a job well done!
FAQs
You can use either old fashioned or quick oats in this recipe. Old fashioned oats will make a slightly more chewy cookie.
Some oatmeal cookie recipes soak the raisins before adding them to the batter, this is a matter of personal preference. The raisins are slightly more moist in the cookie if soaked ahead of time. If you would like to soak the raisins simply put them in a bowl of warm water for 10 minutes, then thoroughly drain and blot dry before adding to the batter.
Make the cookie dough up to 2 days before baking. Keep dough covered in the fridge until ready to bake. Let sit at room temperature for 20 minutes before forming the cookies.
You can freeze this recipe before or after baking. To freeze the dough, form the cookies with a 2 tablespoon cookie scoop and roll into balls. Place on a plate or baking sheet and freeze for 2 hours, then transfer to a freezer bag. Bake from frozen by extending the baking time 2-3 minutes.
To freeze after baking simply place cookie in a freezer bag and freeze for up to 3 months. Thaw at room temperature.
If you like these cookies you might also like these recipes:
If you try this recipe, please comment and rate it below, I love hearing from you!
Oatmeal Raisin Cookies
- Total Time: 23 minutes
- Yield: 30 1x
Description
Soft and Chewy Oatmeal Raisin Cookies are easier than you think! In less than 30 minute you can have old fashioned oatmeal raisin cookies ready to enjoy!
Ingredients
- 1 cup dark brown sugar
- 2.5 teaspoons vanilla extract
- 1 cup sugar
- 1 cup unsalted butter, softened to room temperature
- 2 eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 3 cups old fashioned oats
- 1.5 cups raisins
Instructions
- Preheat oven to 350 degrees Fahrenheit. Spray a baking sheet with nonstick spray, parchment paper, or line with a silicone mat.
- In a medium bowl, combine brown sugar, vanilla, sugar, butter, and eggs. Mix on low speed until blended then beat on high until breamed together and light and fluffy.
- In a separate bowl, combine flour, baking soda, baking powder, cinnamon, and salt. Stir to mix.
- Add the dry mixture into the creamed mixture and stir until just blended. (Over-mixing will cause cookies to be tough instead of soft.)
- Fold in oats and raisins.
- Scoop dough with a 2 tablespoon cookie scoop or roll into 2 tablespoon balls and place on prepared cookie sheet at least 2 inches apart.
- Bake 11-13 minutes or until golden brown. Allow cookies to sit on the baking sheet 2 minutes before removing to a cooling rack.
Notes
Do not over-mix dough when adding dry ingredients to wet to ensure cookies end up soft rather than tough.
You can freeze this recipe before or after baking. To freeze the dough, form the cookies with a 2 tablespoon cookie scoop and roll into balls. Place on a plate or baking sheet and freeze for 2 hours, then transfer to a freezer bag. Bake from frozen by extending the baking time 2-3 minutes.
To freeze after baking simply place cookie in a freezer bag and freeze for up to 3 months. Thaw at room temperature.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Category: dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 202
- Sugar: 18 g
- Sodium: 126.5 mg
- Fat: 6.6 g
- Carbohydrates: 32.6 g
- Protein: 2.8 g
- Cholesterol: 28.7 mg
#daddysfavorite
so glad you liked it!
LOVE these!