I can’t wait to share my Easy Soft Oatmeal Cookies recipe with a surprising twist that keeps each cookie irresistibly soft and loaded with oats and raisins.

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I love a cookie that feels like breakfast and dessert at once. I kept tweaking this recipe until the centers stayed soft while the edges barely held, and yes I think these are the Best Raisin Oatmeal Cookies Ive ever made.

They pack old fashioned rolled oats and plump raisins in every bite so theres real chew and little pockets of surprises you didnt expect. Call them Easy Soft Oatmeal Cookies if you want a label, but honestly theyre the kind you hide in the back of the fridge for late night raids.

Try one and see what I mean.

Ingredients

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Old fashioned oats give fiber, chew and whole grain goodness, keeps cookies hearty.
Raisins add natural sweetness, little iron and antioxidants, chewy pops in every bite.
Brown sugar brings deep caramel notes and moisture, makes cookies soft and tender.
Butter give rich fat and flavor, helps spread and makes edges golden.
Egg and extra yolk binds dough, add protein, richness, and chewiness.
All purpose flour builds structure, carbs for body, too much makes tough.
Nuts add crunch, healthy fats, and bitter contrast, optional but nice.
Cinnamon warms flavor, adds spice and aroma, tiny antioxidant boost too.

Ingredient Quantities

1 1/2 cups (190g) all purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

3/4 cup (170g) unsalted butter, softened

1 cup packed light brown sugar

1/2 cup granulated sugar

1 large egg plus 1 large egg yolk

1 teaspoon vanilla extract

3 cups old-fashioned rolled oats

1 cup raisins

1/2 cup chopped walnuts or pecans optional

2 tablespoons milk optional

How to Make this

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1. Preheat oven to 350 F 175 C and place a rack in the middle, line baking sheets with parchment or a silicone mat.

2. In a bowl whisk together 1 1/2 cups all purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon and 1/2 teaspoon salt.

3. In a large bowl beat 3/4 cup softened unsalted butter with 1 cup packed light brown sugar and 1/2 cup granulated sugar until light and a bit fluffy, about 2 to 3 minutes, scrape the bowl down.

4. Add 1 large egg plus 1 large egg yolk and 1 teaspoon vanilla extract to the butter mixture and beat till combined, dont overmix or the cookies will get tough.

5. Fold the dry ingredients into the wet just until combined, then stir in 3 cups old fashioned rolled oats until the dough comes together.

6. Fold in 1 cup raisins and 1/2 cup chopped walnuts or pecans if using. If the dough seems dry or the raisins are hard, add up to 2 tablespoons milk or soak the raisins briefly in a little warm milk to plump them then drain.

7. Chill the dough 30 to 60 minutes for thicker cookies if you have time, otherwise you can bake right away.

8. Scoop or spoon dough into rounded tablespoons or 1 1/2 tablespoon portions and place on the prepared sheets about 2 inches apart, gently press each ball down a little so they bake evenly.

9. Bake 10 to 12 minutes until edges are set and centers still look soft, rotate the pans halfway if making multiple sheets, dont overbake they will finish setting as they cool.

10. Let cookies cool on the baking sheet 5 to 10 minutes then transfer to a wire rack. Store in an airtight container with a slice of bread to keep them soft, microwave a cookie 5 to 8 seconds to revive its softness if needed.

Equipment Needed

1. Oven (set to 350 F / 175 C)
2. Two baking sheets, plus parchment paper or silicone baking mats
3. Large mixing bowl and a medium bowl
4. Electric mixer or a whisk and a sturdy wooden spoon, plus a rubber spatula to scrape the bowl
5. Measuring cups and measuring spoons
6. Whisk for the dry ingredients (or a sifter if you got one)
7. Cookie scoop (about 1 to 1 1/2 Tbsp) or a tablespoon and an ice cream scoop
8. Wire cooling rack

FAQ

Q: How do I keep these oatmeal raisin cookies soft? A: Bake them until the edges are set but centers still look slightly underdone, about 9 to 12 minutes at 350°F (175°C). Use the extra egg yolk and brown sugar from the recipe, they help keep moistness, and if you want even softer cookies add the optional 2 tablespoons milk. Store cooled cookies in an airtight container with a slice of bread or a damp paper towel to keep them soft.

Q: Can I swap quick oats for old fashioned rolled oats? A: Yes but quick oats give a different texture, they make the cookies more uniform and less chewy. If you want chew but only have quick oats, pulse them very briefly so some texture stays, or use half quick and half rolled.

Q: Do I need to chill the dough? A: Chilling is optional but recommended. 30 minutes to an hour firms the dough so cookies dont spread too much, and overnight chilling often improves flavor. If you're short on time you can bake right away but expect a flatter cookie.

Q: Can I substitute raisins with chocolate chips or other dried fruit? A: Yes, swap 1 to 1 by volume. Chocolate chips, dried cranberries, or chopped apricots all work. If using larger mix ins, fold them in gently so the cookie shape stays nice.

Q: How do I prevent the cookies from spreading too thin? A: Make sure butter is softened but not melted, chill the dough if needed, and measure flour accurately by spooning it into the cup and leveling, or weigh it for best results. Also avoid over-baking, and give dough scoops enough space on the sheet.

Q: Can I freeze the dough or baked cookies? A: Yes. Scoop the dough onto a tray, freeze until firm, then transfer to a bag for up to 3 months. Bake frozen scoops adding a couple extra minutes to the bake time. Baked cookies freeze well too, separate layers with parchment and thaw at room temp or warm briefly in the oven.

Soft Oatmeal Raisin Cookies Recipe Substitutions and Variations

All purpose flour: swap with whole wheat pastry flour 1:1 for a nuttier, slightly denser cookie, or use a 1:1 gluten free flour blend with a pinch of xanthan gum if you need gluten free.
Unsalted butter: use vegan butter 1:1 or solid coconut oil 1:1, but chill the dough before baking so the cookies dont spread too much.
1 cup packed light brown sugar: replace with coconut sugar 1:1 for a similar caramel note, or use 1 cup granulated sugar plus 2 tablespoons molasses if you want the same moisture and color.
1 cup raisins: swap for 1 cup chocolate chips, dried cranberries, or chopped dates — if you use chocolate, consider cutting the granulated sugar by 1-2 tablespoons cause they’re sweet already.

Pro Tips

– Weigh the flour or spoon and level it into the cup dont scoop. A little too much flour makes the cookies dry and cakey, so accuracy matters. If you want chewier cookies, err slightly on less flour rather than more.

– Brown the butter for extra depth if you got time, then let it cool before adding to the eggs or youll start cooking them. Browning boosts caramel notes and makes the cookie taste way more complex.

– Plump the raisins in hot water, tea, or a splash of rum for 10 minutes if they seem dry, then drain and pat. Tossing the raisins in a dusting of flour helps them not all sink to the bottom of the cookie while baking.

– Use a scoop for uniform cookies and chill the dough if you want thicker rounds, but bake one sheet at a time on the middle rack for even browning. Right out of the oven take them off the hot sheet after a few minutes so they dont keep cooking and end up too firm.

Soft Oatmeal Raisin Cookies Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I can't wait to share my Easy Soft Oatmeal Cookies recipe with a surprising twist that keeps each cookie irresistibly soft and loaded with oats and raisins.

Servings

servings

Calories

210

kcal

Equipment: 1. Oven (set to 350 F / 175 C)
2. Two baking sheets, plus parchment paper or silicone baking mats
3. Large mixing bowl and a medium bowl
4. Electric mixer or a whisk and a sturdy wooden spoon, plus a rubber spatula to scrape the bowl
5. Measuring cups and measuring spoons
6. Whisk for the dry ingredients (or a sifter if you got one)
7. Cookie scoop (about 1 to 1 1/2 Tbsp) or a tablespoon and an ice cream scoop
8. Wire cooling rack

Ingredients

1 1/2 cups (190g) all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup (170g) unsalted butter, softened
1 cup packed light brown sugar
1/2 cup granulated sugar
1 large egg plus 1 large egg yolk
1 teaspoon vanilla extract
3 cups old-fashioned rolled oats
1 cup raisins
1/2 cup chopped walnuts or pecans optional
2 tablespoons milk optional

Directions

Preheat oven to 350 F 175 C and place a rack in the middle, line baking sheets with parchment or a silicone mat.
In a bowl whisk together 1 1/2 cups all purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon and 1/2 teaspoon salt.
In a large bowl beat 3/4 cup softened unsalted butter with 1 cup packed light brown sugar and 1/2 cup granulated sugar until light and a bit fluffy, about 2 to 3 minutes, scrape the bowl down.
Add 1 large egg plus 1 large egg yolk and 1 teaspoon vanilla extract to the butter mixture and beat till combined, dont overmix or the cookies will get tough.
Fold the dry ingredients into the wet just until combined, then stir in 3 cups old fashioned rolled oats until the dough comes together.
Fold in 1 cup raisins and 1/2 cup chopped walnuts or pecans if using. If the dough seems dry or the raisins are hard, add up to 2 tablespoons milk or soak the raisins briefly in a little warm milk to plump them then drain.
Chill the dough 30 to 60 minutes for thicker cookies if you have time, otherwise you can bake right away.
Scoop or spoon dough into rounded tablespoons or 1 1/2 tablespoon portions and place on the prepared sheets about 2 inches apart, gently press each ball down a little so they bake evenly.
Bake 10 to 12 minutes until edges are set and centers still look soft, rotate the pans halfway if making multiple sheets, dont overbake they will finish setting as they cool.
Let cookies cool on the baking sheet 5 to 10 minutes then transfer to a wire rack. Store in an airtight container with a slice of bread to keep them soft, microwave a cookie 5 to 8 seconds to revive its softness if needed.

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.