Soft & Chewy Oatmeal Raisin Cookies

If you’re looking for the best soft and chewy oatmeal raisin cookies, you’re in the right place! These cookies are packed with flavor, have the perfect amount of chew, and stay extra soft for days.

They’re the kind of cookies that feel like a warm hug—easy to make and so delicious.

I’ve been making these for years, and they never disappoint. They’re always the best soft and chewy oatmeal raisin cookies, and everyone who tries them asks for the recipe.

It seems that every food blog on the planet has their own version for these, and I wanted to share the version that I love to make. The secret is to use dark brown sugar with molasses for the best chewy texture.

They’re extra soft, perfectly spiced, and loaded with plump raisins in every bite. Trust me, these cookies are going to be your new favorite. They are almost the same as these soft and chewy chocolate chip oatmeal cookies. So you can make both to have two different kinds in one baking session.

Soft & Chewy Oatmeal Raisin Cookies

These cookies are made with simple ingredients you most likely have on hand. This recipe will make 34 cookies at 2 tbsp each.

Ingredients for soft & chewy oatmeal raisin cookies

• 1 cup butter at room temperature
• 1 cup dark brown sugar: Dark brown sugar has extra molasses to make the cookies super tender.
• 1/4 cup white sugar
• 2 large eggs
• 1 tbsp real vanilla: Pure vanilla really makes the taste amazing.
• 1 tsp sea salt: My favorite to use is Celtic sea salt which has over 90 minerals.
• 1 1/2 cup flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 2 3/4 cups old fashioned rolled oats: The best oats are old fashioned rolled oats.
• 1 cup raisins: I like to soak my raisins for about 15 minutes before using so that they are plump. Make sure all of the water is off of them before using.

Using room temperature butter will help mix your ingredients together properly. Check out this article about why room temperature butter is used for baking.

How to make these oatmeal raisin cookies

Making these soft and chewy oatmeal raisin cookies is so simple! Here are the very simple steps on how to make these.

Soak the raisins for 15 minutes before starting. These cookies need to chill for 30 minutes so set a timer and Preheat your oven to 350°F 10 minutes before taking them out of the fridge.

Step 1: Start by creaming butter, brown sugar, and white sugar until smooth. For this I like to use a hand mixer and keep it on medium speed for a couple of minutes. You will want the butter and sugars to be nice and fluffy.

Step 2: Mix in eggs, vanilla and sea salt. Mix these in until they are fully combined.

Step 3: In a separate bowl, combine flour, baking soda & cinnamon. Add it to the wet ingredients all at once. You can mix it in by hand or set your hand mixer on the low setting. Mix until it’s combined.

Step 4: Stir in oats and raisins until evenly incorporated in to the batter.

Step 5: Chill the dough in the fridge for about 30 minutes.

Step 6: Roll the dough in to balls about 2 tbsp each and put on cookie sheet with room for expansion. I like to use a small cookie scoop so that they are even.

Step 7: Bake on the middle rack for about 12 minutes until the edges are lightly golden but the centers are still soft. Let them cool slightly before enjoying the extra soft, chewy goodness! If your oven runs hot, check on them at about 10 minutes.

What are the best oats to use for soft & chewy oatmeal raisin cookies?

The best oatmeal to use for these cookies is old-fashioned rolled oats. They give the cookies a perfect chewy texture and hold up well during baking.

Quick oats can work in a pinch, but they’ll make the cookies softer and less textured. Avoid using steel-cut oats, as they’re too tough and don’t soften enough in the dough. Stick with rolled oats for the best results!

How to store these cookies

To keep your oatmeal raisin cookies soft and chewy, store them in an airtight container at room temperature.

Place a piece of bread inside the container to help maintain their softness—it works like magic! They’ll stay fresh for up to about a week. If it’s hot out, then you might want to keep them in the fridge.

How to freeze oatmeal raisin cookies

To freeze oatmeal raisin cookies, let them cool completely after baking. Then, place them in a single layer on a baking sheet and freeze for about an hour until firm.

Once frozen, transfer the cookies to an airtight container or freezer bag, separating layers with parchment paper to prevent sticking.

They’ll stay fresh in the freezer for up to three months. When you’re ready to enjoy, simply thaw at room temperature, and they’ll be as soft and chewy as when you first baked them!

That’s why I used to love making these for lunches. I would make a whole bunch of batches for the hubby and kiddos and had them ready in the freezer.

Troubleshooting tips for making these extra soft and chewy

1. Measure Your Ingredients Correctly

Too much flour can make cookies dense and dry. Use a spoon to fluff the flour, then scoop and level it with a knife for accuracy. Flour can be tricky because it depends on your humidity and also your altitude. Experiment with the flour measurements until you get it perfect for your location.

2. Don’t Overbake

Pull the cookies out of the oven when the edges are set, but the centers still look slightly underdone. They’ll continue to cook as they cool, giving you soft cookies.

3. Use Room Temperature Ingredients

Cold butter or eggs can prevent the dough from mixing evenly, leading to uneven textures. Let them come to room temperature before starting.

4. Chill the Dough

If your cookies spread too much and lose their chewiness, chill the dough for at least 30 minutes before baking. This helps the cookies keep their shape.

5. Check Your Oats and Raisins

Old oats or dry raisins can affect the texture. Use fresh rolled oats and soak your raisins in warm water for 15 minutes to plump them up before adding them to the dough.

Thanks so much for reading! I hope you love these soft and chewy oatmeal raisin cookies as much as I do.

If you try them, let me know how they turn out—I’d love to hear your thoughts! And if you made any fun alterations, share those too. Happy baking!