Chewy Oatmeal Raisin Cookies

Soft and chewy oatmeal cookies filled with the perfect amount of raisins are a classic that will never stop being made in my house. These have been Sean’s favorite cookies for as long as I can remember.

Soft and Chewy Oatmeal Raisin Cookies

I’ve been making this recipe since we were newlyweds (has it really been over 25 years?!) and the recipe is timeless for a good reason. These really are the best oatmeal raisin cookies.

(And I take no credit for that. The recipe below is very lightly adapted from the ancient recipe on the side of the Quaker oatmeal packaging.)

With simple pantry ingredients, a bit of butter, a couple of eggs, and a generous handful of raisins, these cookies come together in very little time at all.

The dough freezes well, as do the cookies, so I frequently double or triple the recipe to have it on hand all the time.

What’s not to love about having cookie dough stashed in the freezer?

I was sick over the holidays a few years ago and I was craving oatmeal cookies, but I didn’t have any in the freezer. Side note: This cookie dough freezes beautifully, so I highly recommend stashing some away for future baking.

Sean made a batch of these cookies for me that Christmas and they turned out perfectly. Baking is not his thing at all, so having an easy and reliable recipe helps!

In addition to keeping cookie dough in the freezer, I recommend tucking a few of the cookies in the freezer too. I love having them for snacking on with my morning coffee.

Soft and Chewy Oatmeal Raisin Cookies are irresistible

Kitchen Tip: I use this bowl, this sheet pan, and this cookie scoop to make this recipe.

Soft Oatmeal Cookies with Raisins

You’ll need the following ingredients to make this recipe:

butter
white sugar
light brown sugar
eggs
vanilla extract
flour
baking soda
kosher salt
old-fashioned oats
raisins

Soft Oatmeal Raisin Cookie Recipe

To make these cookies, start by preheating the oven to 350°F. In a large bowl, beat the butter on med-high speed until smooth and almost fluffy, about 2 minutes. Add the sugars and continue beating until the mixture is light and fluffy, about 4 minutes. Add the eggs and vanilla and beat until smooth again.

In a separate bowl, whisk together all of the dry ingredients except the raisins. Gradually add this mixture to the wet ingredients, half at a time. Stir until fully combined. Add the raisins and stir well.

Using a medium-size scoop, drop the dough onto a large baking sheet lined with parchment paper or a silicone mat. (For larger cookies, make the dough balls golf-ball size and put just 6 on a baking sheet at a time.)

Bake for 8-9 minutes. Remove from the oven before the cookies are browned and when they still look soft in the center.

Let the cookies cool on the tray for 5-10 minutes; this will allow them to finish baking without overcooking. Store in an airtight container at room temperature.

Cookies without Chocolate

The pro-raisin / anti-raisin Oatmeal Cookie argument will probably never be solved. And while I love a terrific Chocolate Chip Cookie, I also love quite a few cookies without a bit of chocolate in them.

If you’re not a chocolate lover, I recommend also checking out Coconut Lover’s Oatmeal Cookies, and Almond Shortbread Thumbprint Cookies.

Maple Nut Scone Cookies. Mexican Wedding Cookies, and Glazed Lemon Drop Cookies are a few more delicious options.

Chewy Oatmeal Raisin Cookies

Soft and chewy oatmeal raisin cookies filled with the perfect amount of raisins are a classic.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 14

Total Time 24

Servings small cookies, 18 med/large cookies

Calories 129kcal

Ingredients

3/4 cup butter softened
1/2 cup white sugar
1 cup light brown sugar
2 eggs
1 teaspoon vanilla extract
1 1/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
3 cups old-fashioned rolled oats
1 1/3 cups raisins

Instructions

Preheat oven to 350°F. In a large bowl, beat the butter on med-high speed until smooth and almost fluffy, about 2 minutes.
Add the sugars and continue beating until the mixture is light and fluffy, about 4 minutes.
Add the eggs and vanilla and beat until smooth again.In a separate bowl, whisk together all of the dry ingredients except the raisins. Gradually add this mixture to the wet ingredients, half at a time.
Stir until fully combined. Add the raisins and stir well.
Using a medium-size scoop, drop the dough onto a large baking sheet lined with parchment paper or a silicone mat. (For larger cookies, make the dough balls golf-ball size and put just 6 on a baking sheet at a time.)
Bake smaller cookies for 8-9 minutes. (Bake larger cookies for 14-15 minutes.) Remove from the oven before the cookies are browned and when they still look soft in the center.
Let the cookies cool on the tray for 5-10 minutes; this will allow them to finish baking without overcooking.