Soft & Chewy Oatmeal Raisin Cookies Recipe

I fell in love with the blend of unsalted butter and packed brown sugar when I baked these Oatmeal Raisin Cookies. The aroma of cinnamon and vanilla fills the kitchen, paired with hearty oats and sweet raisins for a simple dessert treat. I invite you to try them right away.

I’ve always had a soft spot for oatmeal raisin cookies, and these ones are among my absolute favorites. I first stumbled upon this recipe when I was experimenting in the kitchen and wanted something simple and satisfying without all that extra fuss.

With a blend of unsalted butter, brown sugar, granulated sugar, eggs, and a little vanilla extract, these cookies have a perfect balance of sweetness and spice. I mix in all-purpose flour, baking soda, salt and a pinch of ground cinnamon before stirring in old-fashioned rolled oats and those lovely raisins.

Every batch turns out soft and chewy with just the right amount of texture. I love that this recipe is quick and easy to whip up when I need a sweet treat.

If you enjoy classic oatmeal cookie recipes with a twist, these Soft & Chewy Oatmeal Raisin Cookies might be just what you’re looking for.

Why I Like this Recipe

I like this recipe for a bunch of reasons. First, I love the warm mix of cinnamon and oats that gives the cookies a cozy, homemade feel. They remind me of the treats that my family used to make, which always brings back good memories. Another reason is that the recipe is super simple and not too hard to follow – even when I mess up a few steps, the cookies still turn out soft and chewy. Plus, the raisins add that perfect sweet and slightly tangy burst of flavor that makes every bite exciting. Lastly, I really appreciate that these cookies don’t need a lot of fancy ingredients, so it’s a no-fuss way to whip up a sweet dessert whenever I want.

Ingredients

• Unsalted Butter: Provides creaminess and moisture, helps create rich, chewy texture.
• Brown Sugar: Adds deep sweetness, moisture, and a subtle caramel flavor.
• Eggs: Bind ingredients together and supply protein, giving tender structure.
• Rolled Oats: Offer fiber and nutrients, creating a hearty, chewy bite.
• Raisins: Deliver natural sweetness and chewiness, adding fruity bursts to every bite.

Ingredient Quantities

• 3/4 cup unsalted butter, softened
• 1 cup packed brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 3/4 cups old-fashioned rolled oats
• 1 cup raisins

How to Make this

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

2. In a large bowl, cream together the 3/4 cup unsalted butter, 1 cup packed brown sugar, and 1/2 cup granulated sugar until the mixture is smooth and light.

3. Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.

4. In a separate bowl, whisk together 1 1/4 cups all-purpose flour, 1/2 teaspoon baking soda, 1/4 teaspoon salt, and 1 teaspoon ground cinnamon.

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

6. Stir in 1 3/4 cups old-fashioned rolled oats until well mixed.

7. Fold in 1 cup raisins, making sure they are evenly distributed throughout the dough.

8. Scoop tablespoon-sized amounts of dough onto the lined baking sheet, leaving a few inches in between each cookie.

9. Bake for about 10-12 minutes or until the edges start to turn lightly golden and the centers look soft.

10. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy!

Equipment Needed

1. Preheated oven
2. Baking sheet
3. Parchment paper
4. Large mixing bowl
5. Electric mixer or hand whisk
6. Medium bowl for combining dry ingredients
7. Measuring cups and spoons
8. Spatula
9. Tablespoon or cookie scoop
10. Wire cooling rack
11. Timer

FAQ

Soft & Chewy Oatmeal Raisin Cookies Recipe Substitutions and Variations

• If you dont have unsalted butter, try swapping it with margarine or even a dairy‑free butter alternative
• Instead of brown sugar, you can use coconut sugar or mix extra granulated sugar with a little bit of molasses
• You could substitute one of the eggs with 1/4 cup of applesauce if you’re lookin to cut back on fat
• Don’t have vanilla extract? Almond extract works too, though it gives the cookies a different flavor vibe

Pro Tips

1. Make sure your butter is totally softened before you start mixin it with the sugars. If it’s too cold or hard it can mess up the whole creaming process which can really affect the cookie texture.
2. When you mix your dry ingredients with the wet ones try not to overdo it. A few lumps are totally okay so don’t worry about gettin everything perfectly smooth.
3. If you see your cookies spreading out too much in the oven, chill the dough for about 15 minutes beforehand. That can help ’em keep a nice shape.
4. Feel free to adjust the cinnamon amount a bit to suit your taste. Sometimes a little extra spice can really give the cookies a special kick that makes them more unique.