When it comes to classic cookies, this soft & chewy oatmeal raisin cookies recipe is one of those timeless favorites that never goes out of style. There’s just something about the combination of cinnamon, hearty oats, and sweet raisins that feels comforting and nostalgic.
These cookies are soft, chewy, and cozy — the kind that work just as well as a “breakfast cookie” as they do for an afternoon treat. Thanks to the oats, they feel a little more filling and nourishing, which makes them perfect for busy days.
This recipe is my husband’s all-time favorite, and it’s quickly become a favorite with my daughters, too. Simple, classic, and always a hit.
Why You’ll Love These Cookies
- Soft and chewy every time (especially when using a large cookie scoop)
- Kid-approved — because who doesn’t love a fresh cookie?
- Great make-ahead treat — these store beautifully for the week
- Classic flavor that never gets old
These are the kind of cookies you’ll find yourself making again and again.
Ingredients Overview
You’ll need a handful of pantry staples to make these oatmeal raisin cookies:
- Oats
- Raisins
- Butter
- Sugar
- Eggs
- Cinnamon
(Full ingredient amounts and instructions are in the recipe card below.)
How to Make Oatmeal Raisin Cookies
This recipe comes together easily with just a few simple steps:
- Mix the wet ingredients until smooth and well combined.
- Add the dry ingredients and mix until just incorporated.
- Fold in the raisins gently.
- Bake until just set, keeping a close eye so they stay soft and chewy.
Tips for the Best Oatmeal Raisin Cookies
- Don’t overbake. This is critical. If the cookies look slightly soft in the center, that’s exactly what you want. Let them finish setting on the baking sheet before transferring to a cooling rack.
- Swap the add-ins if needed. If you have a daughter who isn’t a fan of raisins (I do too), you can easily substitute chocolate chips — or even leave some cookies plain with no add-ins at all.
- Use a large cookie scoop for evenly sized cookies that bake consistently.
How We Enjoy Them
These cookies fit perfectly into our everyday routine:
- After-school snack — a fresh cookie makes homework feel a little easier
- Packed lunches — homemade treats are always a favorite
- Sunday prep baking — we love baking these on Sundays to enjoy all week
- Coffee + cookies — a classic pairing that never disappoints
Storage & Freezing
- Room temperature: Store baked cookies in an airtight container for several days.
- Freezer-friendly: Cookie dough freezes well — scoop into portions and freeze so you can bake fresh cookies whenever the craving hits.
Final Thoughts
These soft and chewy oatmeal raisin cookies are simple, classic, and full of cozy flavor. Whether you’re baking for your family, prepping snacks for the week, or just craving something comforting, this recipe is one you’ll come back to again and again.
If you would like to try some of my other favorite cookies, be sure to check out my favorite Chocolate Chip Cookies. Or if you are looking for some quick and easy dinners, check out my 5 Easy Weeknight Dinner Recipes.
Soft and Chewy Oatmeal Raisin Cookies
Equipment
- Cookie Sheets
- silicone mats
- Stand Mixer
- Measuring Cups
- Measuring Spoons
- Cookie Scooper
Ingredients
- 1 cup unsalted butter
- 1 1/2 cups light brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 tbsp pure vanilla extract
- 2 cups old-fashioned rolled oats
- 1 tbsp ground cinnamon
- 1 tsp salt
- 1/2 tsp baking soda
- 2 cups raisins
Instructions
- Preheat the oven to 350 degrees F. Soften the butter in the microwave (not completly melted). Combine the softened butter with the brown and gradulated sugar. Mix until well combined.
- Add eggs and vanilla extract to your mixer and combine until fully incorporated
- In a separate bowl, combine your dry ingredients. Flour, oats, cinnamon, salt, baking soda. Mix until fully combined.
- With your mixer on a slow speed, slowly add in the dried ingredients to your mix until the dough starts to form.
- Add the raisins to your dough.
- On a baking sheet with parchment paper or a silicone mat, scoop your cookies using a large cookie scooper (I used a muffin scooper). Drop them on the pan about 2 inches apart.
- Bake for about 11-13 minutes. The center of the cookie should be slightly underbaked but not too gooey. Let the cookies cool on the cookie sheet for about 5-10 minutes before you move them to a wire rack to cool completly.
- Stir in an airtight container.