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Soft & Chewy Oatmeal Raisin Cookies

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Sink your teeth into these thick, soft & chewy Oatmeal Raisin Cookies. These cookies are loaded with spiced cinnamon, raisins and chewy oats. This is a simple cookie recipe to make and can be made ahead of time. Plus, they stay fresh for days.

A stack of oatmeal raisin cookies and one big cookie is leaning up against the stack showing the raisins on top

Are you team raisin or team chocolate chip? My husband won’t even touch an oatmeal raisin cookie with a 10-foot pole. I on the other hand, never turn down a good oatmeal cookie! I can’t even count the number of times I made this simple recipe, then stacked them high on a plate and settled in to enjoy homemade cookies with a cup of tea.

In fact, I love oatmeal cookies so much I have a dozen variations! A few of my favorites are the salted caramel oatmeal chocolate chip, salted caramel butterscotch and the salted caramel cashew version as well. My newest recipe is for peanut butter oatmeal cookies and let me tell you – they. are. amazing.

A stack of 4 thick oatmeal raisin cookies

What Makes these Cookies the Best?

This classic oatmeal cookie recipe is makes soft and chewy cookies sweetened with brown sugar. They stay good for days and bring back lunchbox memories of when were kids!

I also love how this recipe comes together quickly. In fact, it’s SO EASY that you’ll be done making the batter BEFORE your oven is finished preheating. Go on, give it a try. You won’t believe how simple these cookies are to make! You don’t even have to chill the dough.

A stack of 4 oatmeal raisin cookies all broken in half to show the middle of the cookie

Tips for Success

Even though these oatmeal cookies are about as simple as it gets when it comes to baking, it still doesn’t hurt to have a few pro tips up your sleeve:

  • Slightly warm your butter. I like to start with cold butter and microwave is for 10-12 second. It requires a little more time to cream the butter with the sugars, but I think it prevents the cookies from spreading and I often forget to take my butter out of the fridge to soften.
  • Mix dry ingredients separately. Combine all the dry ingredients together in a separate bowl so they are evenly incorporated.
  • Measure accurately. I swear by using a kitchen scale when it comes to measuring dry ingredients like granulated sugar and flour so as not to over measure either ingredient, especially in a cookie recipe. However, for brown sugar, I do my best to evenly pack it into the measuring cup.
  • Don’t over mix. Before the dry ingredients are fully mixed in, add the raisins so you don’t have to over mix the dough.
  • Use a cookie scoop. This helps to keep the cookies the same size and ensure they bake evenly.
  • Line your baking sheets with silicone baking mats. These are game changers for cookie baking. It helps the cookies from burning on the bottom or edges.
  • I recommend baking one pan at a time on the middle rack of your oven for even baking.
A wide angle shot of a white plate stacked with oatmeal raisin cookies

How Do I Know When the Cookies Are Done?

You will pull them out of the oven before the centers are fully baked through. But they should not be too glossy. At that point even 30-60 seconds more can make a difference. Leave them on your baking sheet for several minutes and they will continue to finish baking as they cool.

What to Do If Your Cookies Spread Too Much

If you find the cookies are spreading, take an angled spatula, a cookie spatula or knife and push the edges of the cookies back towards the center of the cookie right when you pull them out of the oven. This makes a nice round shape and also helps keep the center nice and puffy.

A white rimmed plate with a big oatmeal cookie facing outward

What Kinds of Oats To Use

Rolled oats are best for cookies as they make for the best nice texture and they also give them more chewiness. I love biting into a cookie and seeing all the layers of oats inside.

You can use quick oats if that’s all you have. However, quick oats tend to absorb more moisture and get a little mushier, which changes the final texture of the cookie.

I also often use gluten-free rolled oats from Bob’s Red Mill or Traders Joes and they work perfectly as well. However, I’ve never combined them with a gluten-free flour in this recipe.

A vintage wire cooling rack with oatmeal cookies on it

How to Store

Store them in an airtight container as soon as they are cooled. You can store them for 3-5 days but I usually like to freeze them if it’s going to be longer than 3 days.

Can I Freeze These Cookies?

Yes! These freeze nicely, making them a great option to make ahead of time ! I prefer to place them in an airtight container. If you’re like me, and can’t stay away, thaw one in the microwave for 10-15 seconds before eating.

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A wide angle shot of a white plate stacked with oatmeal raisin cookies

Soft and Chewy Oatmeal Raisin Cookies

  • Author: Beyond Frosting
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Yield: 24 cookies


Sink your teeth into these thick, soft & chewy Oatmeal Raisin Cookies. These cookies are loaded with spiced cinnamon, raisins and chewy oats.


  • 1 cup (229 g) unsalted butter, cold
  • 1 ½ cups (330 g) light brown sugar, packed
  • ½ cup (95 g) granulated sugar
  • 2 large eggs
  • 1 tablespoon (15 ml) pure vanilla extract
  • 2 cups (280 g) all-purpose flour
  • 1 ½ cups (120 g) rolled oats
  • 1 tablespoon (7 g) cinnamon
  • 1 teaspoon (5 ml) salt
  • ½ teaspoon baking soda
  • 2 cups (approximately 10 oz) Raisins


  1. Preheat the oven to 350° F. Soften the cold butter in the microwave for 10-15 seconds. Combine the softened butter with the brown and granulated sugar. Beat on medium speed until well combined, 2-3 minutes.
  2. Next add the eggs and vanilla extract and continue beating until well incorporated.
  3. In a separate bowl, combine the flour, oats, cinnamon, salt and baking soda. Stir to combine and slowly add the dry ingredients into the dough, mixing on low speed until dough starts to form.
  4. Before the dough thickens, add the raisins. Beat a couple of times just until the flour incorporates.
  5. Line a baking sheet with parchment paper or a silicone baking sheet. Scoop the dough using a large cookie scoop and place on a sheet pan, 2 inches apart.
  6. Bake for 11-13 minutes. The center of the cookie should be slightly under baked but not too gooey. Allow to cool on the baking sheet for 5-10 minutes before transferring to a wire rack to cool. Store in an airtight container.


  • Rolled oats are best for cookies as they make for the best nice texture and they also give them more chewiness but if you only have quick oats, you can still use them. Quick oats tends to absorb more moisture and get a little mushier.
  • Freezing instructions: Once baked, these can be kept frozen. Cool completely and store in an airtight container.
  • Make ahead” If you’d like to prepare the dough ahead of time, I recommend scooping the finished dough onto cookie sheets and keeping in the fridge or freezer. Thaw to room temperature prior to baling.
Nutrition Information:
1 cookie
  • Category: Cookies
  • Method: Baked
  • Cuisine: American

Keywords: how to make oatmeal cookies, no chill cookies, easy oatmeal raisin cookies

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23 Responses
  1. Richard Macary

    Awesome cookies!!! . My wife (Patti Ann) tried some other recipes which were not what I remembered. These are very close to what Mom use to make Thank you!!!

  2. Elise

    These are DELICIOUS! They did spread and came out huge (I halved the recipe and got 9 cookies. Maybe my scoop was too big). I had to bake them longer, but the flavor is sooooo good!
    Thank you for the recipe!

  3. Nicole

    I followed the directions to the tee and both times the dough came out runny and the cookies were huge . Not sure what i did wrong

  4. Carol

    These were very easy to make. My son gave it two thumbs up (and he is hard to please)!
    I would gladly use this recipe again! Thank you!

  5. Erika

    I’ve tried many oatmeal cookie recipes and this one tops them all. Easy to make and delicious to devour.

  6. Luz

    This is amazing! I love this recipe. 😁🥲😄🥰 My parents, grandparents, and my sister loved the cookies. You are seriously the beat cookie developer in the world 😁😃.

  7. Liz

    These cookies turned out SO good! I followed the recipe exactly except for adding about a 1/4 cup more of raisins (only because the box I bought had 2 1/4 cups in it). Soft, chewy and the flavor was perfect. Definitely a keeper.

  8. Caitlin Seyer

    What do you think if I replaced the raisins with cranberries and added white chocolate chips? Would you recommend a cup of cranberries and a cup chips?

  9. Erin

    Usually, I’m on team chocolate chip (or really, team chocolate?), but in the case of oatmeal cookies…I can go either way. These oatmeal raisin cookies look delicious, Julianne!

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