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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.

Perfect Oatmeal Raisin Cookies

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 tall stack of 5 oatmeal cookies

What Makes these Cookies the Best?

This classic oatmeal cookie recipe 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 halves of Oatmeal Raison cookies to show the inside

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 then 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 overmeasure 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 white plate of oatmeal raison cookies stacked

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.

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.

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 close up of the top of an Oatmeal cookie with Raisins

Soft and Chewy Oatmeal Raisin Cookies

  • Author: Julianne Dell
  • 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

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

166 Responses
  1. Vanna

    The cookies are Amazing! The only thing I would do is change the printing of the recipe. After each step, if your adding ingredients, I would print underneath the step the ingredients. That way you don’t have to scroll up and down and possibly lose your place in the recipe. Just a suggestion! Cookies are still good. Don’t change the Ingredients!!

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Hi Vanna, thanks for your feedback. I’ve followed up with you via email. I am glad you enjoyed these cookies!

  2. Loretta Rose Bradford

    These cookies are the best oatmeal raisin cookies I have ever made I cut down on the sugar slightly and used Dark brown sugar as it was all I had they turned out perfect.❤️❤️

  3. Lesa P.

    I just made these cookies last night and they turned out great! In fact, my husband said they were the best cookies I’ve ever made. Not the just the best Oatmeal Raisin mind you, the best COOKIE! (Note: we’ve been married for 25 years and I’ve baked A LOT of cookies over those years 😀). Thanks for the great recipe. I’ve already saved this in my “best of the best” folder and will definitely be using it as my only oatmeal raisin cookie recipe.

  4. Erika

    5 stars all the way, I added a little touch of nutmeg as well and my husband and I had to have 2 right away, this is soup for the soul – nothing like warm oatmeal cookies on a snowy day ❄️🍪

  5. Gretchen Lamm

    These are the best oatmeal raisin cookies I have ever had. When me and my daughter first made these, we accidentally added one cup of flour instead of two, but they turned out better than the original. We actually kept the recipe but changed it to one cup flour instead of two. We are making them again for the second time today, they are so amazing. Highly recommend!

  6. Tonya

    Best oatmeal raisin cookie
    I’ve ever had!!! If anyone has issues with this recipe then they’re doing something wrong. It’s the easiest recipe to follow and the results are absolutely amazing!!!!!!’Thanks

      1. Terri

        These are the best oatmeal raisin cookies I ever made. My grandson was visiting for a long weekend and oatmeal raisin cookies are his favorite. I lost the old recipe I had and boy am I glad I did. He loved them. Made a couple of adjustments by adding a half cup of chopped pecans and a 1/4 tsp. Of baking powder, I also backed off the salt since my butter was salted. Just perfect. Thank for sharing.

  7. Elizabeth Aiello

    My new go-to Oatmeal cookie recipe. I love how these turned out. Chewy center and crispy edges.
    I added cranberries and pecans to the mixture. Soo delicious!

      1. Cyrilla

        My large cookie scoop let me have 36 of these wonderful cookies! I will share your recipe with other

  8. Sheila

    These turned out wonderful!! Wish I could show you a picture of how big and beautiful they are. I added a half cup of walnuts! Thanks for the recipe!❤️

  9. Judi

    I looked fir a recipe online today. I found this one snd followed it to a tea! I got 31 excellent size cookies! These cookies are amazing! I have tried so many supposedly soft and chewy Oatmeal Raisin Cookies in my 74 years. These outdo every recipe I have tried, so soft and chewy! The flavour is scrumptious! My husband loves them! Thank you for sharing!

  10. Kerri Tillquist

    These are wonderful! We added a few mini chocolate chips as well. Perfect at Denver altitude.
    Thank you!

  11. Evelyn Elliott

    I was looking for a good recipe for Oatmeal Raisin cookies when I came across this recipe. I was terribly disappointed, I followed the recipe, and they turned out terrible. They ran together on the cookie sheet, and took 15 minutes.
    I feel like I wasted a lot of ingredients ( which are expensive) just to have these cookies flop.

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Hi Evelyn, I absolutely understand the frustration of when a recipe doesn’t work the way you imagined. Wasting ingredients stinks. However, something doesn’t seem right here. The only reason the cookies would run together is if the butter was to warm (as in already starting to melt), or the dry ingredients were not properly measured, or something extra was added to offset the ratio of wet to dry ingredients. As you can see from the hundreds of reviews here (and hundreds more on Pinterest), the recipe does work and is quite popular. If you’d like to share a little more with me, I can try to help troubleshoot.

    2. Mare

      Mine were too flat also. The salt was too much and baking soda too little. I wonder if the amounts were reversed. I was really looking forward to a good old fashioned oatmeal raisin cookie and ended up with disappointment. I’m surprised it worked for others.

      1. Julianne - Beyond Frosting
        Beyond Frosting

        Hi Mare- I am not surprised it worked for others because it’s a well-tested recipe and the base is used across many other oatmeal cookie recipes on my website. There are dozens and dozens of reviews on here from people who’ve made the recipe successfully and enjoyed it, and a hundred more reviews on Pinterest. Many factors are involved when baking at home. It’s incredibly frustrating when recipes don’t work out. Elevation and humidity play a factor, types of ingredients come into play, and sometimes I just plain forget to add an ingredient, or don’t measure something correctly. The other day I made 3 batches of my sugar cookies and I was doubling the recipe, I forgot to double the baking soda but didn’t realize until the dough was already done. I am just saying that things happen.

  12. Syd

    Easy to follow recipe! These were super good & im not even an oatmeal raisin fan. I did take a couple liberties lol. I added chopped pecans, nutmeg & clove because I was in a very fall mood. Definitely give this recipe a try!

      1. Sheila

        Just saying this recipe is the BOMB!!!
        Made exactly as it said. My husband is a huge oatmeal raisin cookie fan and requested I make these. I can’t wait for him to try these. No more store bought cookies for him. Thank you for sharing!

  13. Madison S

    My boyfriends favourite cookies are oatmeal raisin and I always make them for him, tested a few recipes and this one is by far the best one out there ! I only use this recipe since finding it him and his family and me love them & I also add nutmeg in for extra flavour they’re perfect!

  14. Kelly

    I added additional nutmeg and pumpkin spice along with walnuts and semi chocolate chips 1/4 cup. Great old fashioned cookie recipe.

  15. Suzanne

    Delicious! The cookies came out perfect! I followed the ingredients and didn’t change a thing. I did find they needed to bake just a little longer.

    Thank you for sharing your scrumptious recipe!!! 🤩🤩🤩🤩🤩🤩🤩🤩🤩🤩

  16. Lisa Hollingsworth

    This oatmeal raisin cookie is the best cookie I’ve EVER tasted. It far exceeds any other type of cookie.

    What is the best method for storing them? They’re so soft and chewy but when I stacked them, they stuck together a lit bit.

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Thank you so much Lisa. I usually stack them in an airtight container, but if they are sticking together place a layer of parchment paper between them

  17. Leeanne

    Mine thinned out a bit, but seem to be better when I roll into balls and chill the dough for a bit. Definitely not as thick as pictured by flavor is great

  18. Sierra

    I never really comment on recipe sites but these cookies are SO good I had to come back and tell you. I’ve made them twice now and everyone loves them. Thank you!
    Best oatmeal cookies I’ve ever had.

  19. Joanne Strickland

    My dad isn’t crazy about oatmeal but he loved them! I soaked my raisins and add just a little chocolate chips and they were a hit!

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Hi Sue, if they were runny, then there must have been an issue with the butter or measuring ingredients. These should be nice and thick as pictured.

  20. Rebecca

    I make this recipe all the time, I soak my raisons to make them plump and soft. Makes a huge difference.
    Family all love them !

  21. Star

    This recipe makes the best oatmeal – raisin cookies that I have ever eaten! Absolutely delicious! I think it’s the cinnamon that puts them over the top.
    Thank you for the recipe.

  22. Susan

    These cookies are delicious. I decided to make them for my husband because they looked like something his mom used to make. He said they weren’t exactly the same but he loved them. The recipe make a lot.

  23. Kathleen Casey

    I found this recipe on Pinterest and decided to give it a try since I saw some of the reviews were good. I made them for my husband who is quite picky. They were the best oatmeal raisin cookies I have ever had. My husband always asks me to bake them for him. They are chewy and delicious.

    1. Julianne - Beyond Frosting
      Beyond Frosting

      It’s just a quick way to make it a little softer, the butter will still be much colder than room temperature butter

  24. Frostine Newberry

    These are the best Oatmeal raisin cookies. I like you use more brown sugar, cinnamon and two cups of raisins.
    After they’re cooked I break them up at some pecans and make them into granola.

    1. TBrown

      Great recipe!! I used golden raisins because I don’t care for the regular ones!! These cookies turned out beautifully and delicious 😋

  25. Mary Werner

    This is the most amazing recipe I have found so far and trust me I am no spring chick so I have been looking. The ingredients are right on I doubled my recipe did the first half with just raisins then I took the second half and added the pecans turned out perfect absolutely delicious now if I could just refrain from eating them all! Thank you so much for sharing your recipe to the rest of us on Pinterest, they are deliciously wonderful!!

    1. Julianne - Beyond Frosting
      Beyond Frosting

      The dough can definitely be frozen. As far as the rolled logs/ slicing m, it’s not a method I’ve tried specifically but I don’t see why it wouldn’t work.

  26. Kimberly

    Not complaining but I am just curious, is a tablespoon of cinnamon correct? I plan on making them now and just double checking.😋

  27. Stephanie

    Hi! I have a q. Do you store at room temperature in an air tight container or in the refrigerator in an air tight container?

  28. Judy

    I’ve never made oatmeal cookies before.
    These cookies was outrageously delicious.
    I didn’t put as many raisins as called for. Only because less works great for us.
    Thank you for your recipe. ❤

  29. Suzie

    Good easy recipe although I found them too big. Eventually sized them s at 40g per cookie, anal I know 🙂 and baked for good 15 mins.

  30. Heidi

    I have searched for a long time to find a CHEWY oatmeal raisin cookie and you nailed it!! I especially love that you don’t have to have room temperature butter, makes it so easy to put together at the last minute!! And these NECER last more than 2 days in my house!!😂😂😁😁

  31. Kerri

    I made these today. I substituted raisins for dried cranberries because that’s what I had on hand. They were WONDERFUL!!! Thank you for a great recipe.

  32. Lori

    First time making oatmeal cookies. They were very good! A little too sweet for my liking. Perhaps will take off 2 tbsp brown sugar next time. And I baked for 16 minutes. Awesome! Thank you for the recipe!

  33. tonilea

    Are rolled oats the same as old fashioned oats? I only see quick and old fashioned in my store (or steel cut and instant but I know not to use those!)
    Do you put the oats into your measuring cup and then shake it a little so they pack down some or just leave it loosely filled. I made oatmeal cookies (a different recipe) at Christmas and they were really dry. I have always given the measuring cup a couple of good shakes to settle the oats but maybe I shouldn’t. I guess I could have over-mixed them.

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Rolled oats are also called old-fashioned oats according to Quaker’s website, so it may depend on the brand? I usually leave it loosely filled but I level off the top

  34. Mary

    I made these for my dad on his birthday and he LOVED them! (He even called me a few days later to tell me the “tragic news” about all of the cookies being eaten. I also gave a few to my husband, who is a very picky eater. He devoured them, too. This recipe is so on point and will now become my go-to for a great oatmeal raisin cookie! 👍🏻💕

    1. Julianne - Beyond Frosting
      Beyond Frosting

      HA! I love love love that story, and it sounds like something my dad would do as well! Thank you so much for sharing that with me, I am SO happy you loved this recipe.

  35. Theresa

    This is the best oatmeal cookie recipe that I have used ever!! You certainly deliver on what you say your cookie is and how it comes out in reality. Really really good cookies!!

  36. Lorraine

    Made this on the night of our first major snowstorm. These oatmeal cookies were the best I’ve ever made. Plus made the house smell amazingly yummy, warm and cozy, my sweetie loved them. Now going to make them with semi sweet chocolate chips❤️

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Yeah! That’s amazing Lorraine! Thank you! I love a good snow storm, especially when it involves cookies

  37. Darlene Burns

    I just made these cookies today. First time ever making this kind and my husband, who loves oatmeal raisin, said they were the best he has ever eaten!! Thank you for posting this recipe! This one will definitely go in my recipe books!!

      1. Susie

        I enjoyed the cookies and they came out with chewy centres and crispy edges , but I thought the sugar content super high, can I make these with much less sugar?

      2. Julianne - Beyond Frosting
        Beyond Frosting

        Hi Susie, I have not tested them specially with less sugar, but I will say the cookies will be puffier due to the flour to sugar ratio if you make an adjustment

  38. Natalie De La Rosa

    This recipe is my family favorite. It was a totally hit in my house. Everything turned out perfectly. Cooked for 11 mins light crunch on the outside and soft and chewy on the inside. You totally nailed this.

  39. Melissa

    Literally the best oatmeal raisin cookies I’ve ever made — and I’ve tried many different recipes. This will be my go to from now on.

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Hi Theresa- I am so glad you enjoyed these! There is a lot of ingredients here and it’s possible just that the mixer needed more time to incorporate some of the dry ingredients. Or something was over-measured causing the dough to be dry. I am glad you found a solution that worked for you.

    2. Meg

      Excellent recipe. Made almost 4 dozen. Used a heavy pour of my favorite bourbon instead of vanilla, Saigon cinnamon and a 12oz bag of raisin medley. I want to try it with 5 spice powder next time. Thanks for sharing…definitely a keeper.

  40. Shelly

    This recipe was delicious! We substituted 1 cup of the raisins for 1/2 cup dried cranberries and 1/2 cup dried blueberries to copy a Panera cookie and it was a hit! Two thumbs way UP!

  41. Liz

    Good flavor, but I also had super runny cookies as mentioned in another review. I started with room temperature butter. If I try again, I’ll use slightly colder butter.

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Hi Liz, if you first batch came out runny, then you can try refrigerating the cookie dough before you bake any more

  42. 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!!!

  43. 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!

  44. 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

  45. 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!

  46. 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 😁😃.

  47. 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.

  48. 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?

    1. Julianne - Beyond Frosting
      Beyond Frosting