Few cookies are as timeless and comforting as soft oatmeal raisin cookies. Thick, hearty, and gently spiced with cinnamon, these cookies bring together chewy oats, sweet raisins, and a tender, buttery crumb that feels straight out of a vintage kitchen. They are rustic, satisfying, and never go out of style.
Unlike thin or overly crisp cookies, this recipe creates pillowy centers with lightly golden edges, making each bite soft and comforting. Whether you are baking for family, holidays, or simply stocking your cookie jar, these oatmeal raisin cookies deliver consistent, bakery-style results.
Why This Oatmeal Raisin Cookie Recipe Works
-
Uses old-fashioned rolled oats for the best texture
-
Balanced sweetness from brown and white sugar
-
Cinnamon enhances warmth without overpowering
-
Cookies stay soft for days
-
Perfect for freezing or make-ahead baking
Ingredients
-
1 cup unsalted butter, softened
-
1 cup brown sugar, packed
-
½ cup granulated sugar
-
2 large eggs
-
1 teaspoon vanilla extract
-
1½ cups all-purpose flour
-
1 teaspoon baking soda
-
1 teaspoon ground cinnamon
-
½ teaspoon salt
-
3 cups old-fashioned rolled oats
-
1 cup raisins
-
½ to 1 cup chopped walnuts or pecans (optional)
How to Make Soft Oatmeal Raisin Cookies
Step 1: Prepare the Oven
Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
Step 2: Cream Butter and Sugars
In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy.
Step 3: Add Eggs and Vanilla
Mix in the eggs one at a time, then stir in the vanilla extract until fully incorporated.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually mix into the wet ingredients just until combined.
Step 5: Fold in Oats and Raisins
Stir in the oats, raisins, and nuts if using. The dough will be thick.
Step 6: Scoop and Bake
Drop rounded tablespoons of dough onto the prepared baking sheets, leaving space between cookies.
Bake for 10 to 12 minutes, until edges are lightly golden and centers remain soft.
Step 7: Cool
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Baking Tips for Perfect Results
-
Slightly underbake to keep centers soft
-
Soak raisins in warm water for 10 minutes for extra plumpness
-
Chill dough for 30 minutes if thicker cookies are desired
-
Use rolled oats, not quick oats, for best texture
Storage and Make-Ahead Instructions
Store cookies in an airtight container at room temperature for up to 5 days.
Freeze baked cookies or unbaked dough balls for up to 3 months. Bake frozen dough directly, adding 1–2 minutes to baking time.
Frequently Asked Questions
Can I make these cookies without nuts?
Yes. The recipe works perfectly without nuts.
Can I substitute raisins?
Yes. Dried cranberries, chopped dates, or chocolate chips can be used.
Why are my cookies dry?
Overbaking or too much flour can cause dryness. Measure flour correctly and remove cookies while centers are still soft.
Final Thoughts
These soft and chewy oatmeal raisin cookies are a classic for a reason. They are comforting, reliable, and packed with old-fashioned flavor that never disappoints. Whether you enjoy them fresh from the oven or tucked into a lunchbox, they are the kind of cookie that feels like home.