Soft Oatmeal Raisin Cookies Recipe

I perfected my Best Soft Oatmeal Raisin Cookies and can’t wait to share the one simple trick that keeps every bite satisfyingly chewy.

I’ve been chasing the perfect soft oatmeal raisin cookie for years, and this version surprised me. The first bite is tender yet chewy with the nutty chew of old fashioned rolled oats and a deep, toasted flavor that sneaks up on you.

I swear the raisins pop with just enough sweetness to stop you from reaching for something else, but there’s a little trick I found that makes them stay soft. If you like something people praise as Easy Soft Oatmeal Cookies you’ll want to try this soon, because it behaves different than most cookies you know.

Ingredients

• Old fashioned oats give fiber, slow carbs, chewy texture and keep you fuller longer.
• Butter makes cookies rich and tender, adds fat and calories, but tastes amazing.
• Brown sugar adds molasses sweetness, keeps cookies moist and slightly caramelized.
• Eggs bind everything, give protein and structure, plus a bit of moisture.
• Raisins bring natural sweetness, chewy pockets of fruit and little antioxidants.
• Walnuts add crunch, healthy fats and plant protein, but optional for texture.
• Cinnamon gives warm spice notes, low sugar impact, and cozy aroma.
• All purpose flour gives structure and chew, but less whole grain nutrition.
• Salt boosts flavor, balances sweetness and enhances all the other tastes.

Ingredient Quantities

• 1 cup (2 sticks) unsalted butter softened
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3 cups old fashioned rolled oats
• 1 1/2 cups raisins
• 1/2 cup chopped walnuts (optional)

How to Make this

1. Preheat oven to 350°F (177°C) and line baking sheets with parchment paper or silicone mats.

2. In a large bowl cream 1 cup softened unsalted butter with 1 cup packed light brown sugar and 1/2 cup granulated sugar until light and fluffy, about 2 to 3 minutes; scrape the bowl down once or twice.

3. Add 2 large eggs, one at a time, beating after each, then stir in 1 teaspoon vanilla extract. Use room temperature eggs if you can, they mix better.

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

5. Add the dry mix to the butter mixture and stir just until combined, don’t overmix or the cookies get cakey.

6. Fold in 3 cups old fashioned rolled oats, 1 1/2 cups raisins and 1/2 cup chopped walnuts if using. Make sure everything is evenly distributed.

7. For thicker, chewier cookies chill the dough in the fridge for 30 to 60 minutes, otherwise you can bake right away.

8. Scoop tablespoon sized portions of dough onto the prepared sheets about 2 inches apart, gently press each mound down to about 3/4 inch thickness, and sprinkle a tiny pinch of flaky sea salt on top if you like.

9. Bake for 10 to 12 minutes until edges are set and centers still look a little soft. Let the cookies cool on the baking sheet for 5 to 10 minutes, then transfer to a wire rack to finish cooling.

10. Store cooled cookies in an airtight container at room temperature up to 4 days, or freeze for longer storage.

Equipment Needed

1. Oven set to 350°F (177°C).
2. Two baking sheets lined with parchment paper or silicone mats.
3. Large mixing bowl for creaming butter and sugar.
4. Medium bowl for whisking the dry ingredients.
5. Electric hand mixer or stand mixer, or a sturdy wooden spoon if you dont have one.
6. Whisk for the flour, baking soda and cinnamon.
7. Measuring cups and spoons.
8. Rubber spatula to scrape the bowl.
9. Tablespoon cookie scoop or a tablespoon and a small scoop to portion dough.
10. Wire cooling rack to finish cooling the cookies.

FAQ

Soft Oatmeal Raisin Cookies Recipe Substitutions and Variations

• Butter: swap 1 cup (2 sticks) unsalted butter for 1 cup solid coconut oil (measure it solid) or 1 cup vegetable shortening — coconut gives a faint coconut flavor and cookies may spread a little more.
• Packed light brown sugar: replace 1 cup packed light brown sugar with 1 cup granulated sugar + 1 tablespoon molasses (mix and press to “pack”) for nearly the same flavor if you’re out of brown sugar.
• 2 large eggs: use 2 flax “eggs” for a vegan option — 2 tbsp ground flaxseed + 6 tbsp water, stir and let sit 5 minutes; gives binding and chew, cookies may be a touch denser.
• 1 1/2 cups raisins: swap with 1 1/2 cups dried cranberries or chopped dates for a different sweet-tart note, just know dates are sweeter so taste the dough if you’re worried about sweetness.

Pro Tips

1) Toast the oats and walnuts first, about 5 minutes in a dry pan till they smell nutty, let cool — it makes the whole cookie taste way deeper and less flat.

2) Plump your raisins in hot water, strong tea, or a splash of rum for 10 minutes, then pat them dry; theyll be juicier and wont suck moisture from the cookie as it bakes.

3) Weigh your flour if you can, or spoon it into the cup and level it off instead of scooping — too much flour makes dry cakey cookies, instead of chewy.

4) Scoop and freeze extra dough balls on a tray, then store in a bag; bake straight from frozen, just add a couple minutes to the bake time, youll get fresh cookies anytime without the mess.