I have always been intrigued by recipes that bring a humble mix of unsalted butter, light brown sugar, and ground cinnamon together. My Oatmeal Raisin Cookies feature old fashioned rolled oats and plump raisins that create a soft, chewy treat bursting with timeless flavor. I invite you to read further.

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I was experimenting in my kitchen the other day when I came across this recipe for Soft & Chewy Oatmeal Raisin Cookies and it totally blew my mind. I started with 1 cup unsalted butter that I softened and mixed up with 1 cup packed light brown sugar and 1/2 cup granulated sugar.

I cracked in 2 large eggs and added a tsp vanilla extract then stirred in 1 1/2 cups all-purpose flour, a tsp baking soda, 1 tsp ground cinnamon and 1/2 tsp salt. After blending all that together, I gently mixed in 3 cups old fashioned rolled oats along with 1 cup raisins.

I love how simple it is to create these classic oatmeal cookies that are chewy and loaded with flavor. Honestly, its one of the best oatmeal cookie recipes Ive ever tried and its perfect for when you want an easy dessert that still has a lot of pizzazz.

Why I Like this Recipe

I love these oatmeal raisin cookies for so many reasons. First, I really like the mix of spiced cinnamon with the sweetness of brown sugar, which gives each bite a warm, homey flavor that reminds me of family traditions. Second, the recipe is super simple and doesn’t require a ton of fancy ingredients, so it feels really easy to make when I’m in the mood for something tasty. Third, when I bake them, I love how the cookies come out soft and chewy with just the right amount of crunch on the edges, making them the perfect comfort treat. Lastly, these cookies go great with a cold glass of milk and are perfect for satisfying an unexpected sweet craving any time of day.

Ingredients

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Unsalted butter adds rich creaminess and tenderness, helping blend all the flavors real good.
Light brown sugar brings a moist caramel taste with a slight molasses hint to sweeten the dough.
Granulated sugar creates a crisp edge while balancing the flavors with added sweetness in cookies.
Eggs bind ingredients together and add protein, making the dough more structured and yummy.
Old fashioned rolled oats provide fiber and hearty chewiness, giving the cookies their classic texture.
Raisins offer natural sweetness, a burst of fruity flavor, and extra fiber to keep it interesting.
All-purpose flour contributes structure and body, turning simple carbs into a soft, chewy cookie base.
Ground cinnamon imparts warm spice and aroma, subtly enhancing cookie flavor without overpowering sweetness.

Ingredient Quantities

1 cup unsalted butter, softned

1 cup packed light brown sugar

1/2 cup granulated sugar

2 large eggs, at room temp

1 tsp vanilla extract

1 1/2 cups all-purpose flour

1 tsp baking soda

1 tsp ground cinnamon

1/2 tsp salt

3 cups old fashioned rolled oats

1 cup raisins

How to Make this

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1. Preheat your oven to 350°F and line a couple of baking sheets with parchment paper.

2. In a big bowl, cream together the softened butter, light brown sugar and granulated sugar until it’s smooth.

3. Beat in the eggs one at a time while mixing well, then stir in the vanilla extract.

4. In another bowl, whisk together the all-purpose flour, baking soda, ground cinnamon and salt.

5. Gradually add the dry ingredients into the butter mixture and mix until just combined.

6. Fold in the old fashioned rolled oats and raisins evenly.

7. Scoop out tablespoon-sized portions of dough and place them on the baking sheets, leaving enough space for the cookies to spread.

8. Bake for about 10 to 12 minutes, or until the edges begin to turn golden and the centers still look soft.

9. Let the cookies rest on the baking sheet for a few minutes before moving them to a wire rack to cool completely.

10. Enjoy your soft and chewy oatmeal raisin cookies, perfect with a glass of milk if you want!

Equipment Needed

1. Oven
2. Baking sheets
3. Parchment paper
4. Large mixing bowl for creaming butter and sugars
5. Electric mixer (or a hand mixer)
6. Another bowl for whisking flour, baking soda, cinnamon, and salt
7. Whisk
8. Measuring cups and spoons
9. A cookie scoop or a tablespoon for portioning dough
10. Cooling rack
11. Timer

FAQ

Q: Can I use margarine instead of unsalted butter?

A: Yeah, you can try using margarine but just be aware that it might change the flavor and texture a bit. I personally recommend butter for that perfect soft & chewy feel.

Q: How do I make sure these cookies stay soft and chewy?

A: The trick is not to overbake 'em! Keep an eye on the cookies and take them out just when the edges start to set. They will firm up as they cool.

Q: Can I swap the old fashioned rolled oats for quick oats?

A: You can but it's best to stick with the rolled oats cause quick oats can make the cookies a little different in texture and may end up more cakey.

Q: Is it ok if my cookie dough seems a little thick?

A: Yup, it’s normal for oatmeal cookie dough to be thick. If it really seems dry, you can add a teaspoon of milk at a time until you get the consistency you like.

Q: How should I store these cookies to keep them fresh?

A: Put them in an airtight container at room temperature. They'll stay soft for a few days, but if you need to save 'em longer, you can freeze 'em too.

Soft & Chewy Oatmeal Raisin Cookies Recipe Substitutions and Variations

Unsalted butter: if you dont have unsalted butter, you can use an equal amount of salted butter but reduce the added salt in the recipe a bit
Light brown sugar: you can sub it with dark brown sugar for a richer taste, or even mix granulated sugar with a small amount of molasses
Granulated sugar: try coconut sugar as an alternative, just keep in mind it might slightly change the flavor
Large eggs: if you need an egg free option, you can use 1 tablespoon of flaxseed meal mixed with 2.5 tablespoons water per egg
Raisins: feel free to swap raisins for dried cranberries or chopped dates if you want a little twist on tradition

Pro Tips

1. Make sure your butter is properly softened but not melting, cuz if its too liquid your creaming process might not work well and that could mess up the cookie texture.
2. When you fold the dry ingredients into your creamed butter and sugars, go easy and mix just until combined; overmixing can make the cookies turn out hard and not as chewy as you want ’em to be.
3. If you find your dough is too sticky or the cookies spread too much, try chilling the dough for around 30 minutes before shaping; it helps control the spread and boosts flavor development.
4. Lastly, even though the recipe calls for raisins, you could experiment by mixing in other dried fruits or even nuts if you like a bit of crunch or extra flavor variations.

Soft & Chewy Oatmeal Raisin Cookies Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

217

kcal

Equipment: 1. Oven
2. Baking sheets
3. Parchment paper
4. Large mixing bowl for creaming butter and sugars
5. Electric mixer (or a hand mixer)
6. Another bowl for whisking flour, baking soda, cinnamon, and salt
7. Whisk
8. Measuring cups and spoons
9. A cookie scoop or a tablespoon for portioning dough
10. Cooling rack
11. Timer

Ingredients

1 cup unsalted butter, softned
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs, at room temp
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
3 cups old fashioned rolled oats
1 cup raisins

Directions

Preheat your oven to 350°F and line a couple of baking sheets with parchment paper.
In a big bowl, cream together the softened butter, light brown sugar and granulated sugar until it's smooth.
Beat in the eggs one at a time while mixing well, then stir in the vanilla extract.
In another bowl, whisk together the all-purpose flour, baking soda, ground cinnamon and salt.
Gradually add the dry ingredients into the butter mixture and mix until just combined.
Fold in the old fashioned rolled oats and raisins evenly.
Scoop out tablespoon-sized portions of dough and place them on the baking sheets, leaving enough space for the cookies to spread.
Bake for about 10 to 12 minutes, or until the edges begin to turn golden and the centers still look soft.
Let the cookies rest on the baking sheet for a few minutes before moving them to a wire rack to cool completely.
Enjoy your soft and chewy oatmeal raisin cookies, perfect with a glass of milk if you want!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.