Our all-time favorite Oatmeal Raisin Cookies. These are big, soft, and chewy with melty chocolate morsels. There’s one simple trick that will keep your cookies and raisins moist for days and you don’t even have to chill the cookie dough.
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Oatmeal Cookies Recipe
You’ll love the texture of these oatmeal cookies – they are the perfect balance of thick, chewy, gooey, and soft. They also keep well and stay soft for days. All you need to go with these is a tall glass of milk.
Oatmeal cookies are a teensy bit healthier than traditional Chocolate Chip Cookies because they are packed with 2 cups of oats which is the main ingredient here.
These are a nice way to round out your holiday cookie platter along with classic Christmas Sugar Cookies, our irresistible Tea Cakes, and if you haven’t tried them, Candied Pecans are a fun addition.
Oatmeal Raisin Cookies Ingredients
- Baking Basics – All-purpose flour, baking powder and baking soday (combining both improves the texture), also cinnamon, salt and Vanilla extract for flavor.
- Butter – use unsalted and softened at room temperature.
- Sugar – combining packed brown sugar and granulated sugar gives these just the right amount of sweetness and golden color.
- Egg – adds moisture and helps to bind the cookie dough together
- Rolled oats (also called “old-fashioned” oats) – give the cookies their signature chewy texture. You can substitute with quick-cooking oats instead of old-fashioned rolled oats if that is what you have on hand. We prefer rolled oats because they are thicker and have more texture. I have even used extra-thick rolled oats with these cookies.
- Raisins – add moisture and a tangy sweetness. See my tip below on how to keep them moist.
- Semi-sweet chocolate chips – make gooey cookies without being too sweet
The Secret to Soft & Moist Oatmeal Cookies
Presoak your raisins! It’s a quick step and doesn’t add extra time – I usually do that first while I’m measuring out my other ingredients and preheating the oven. It will make all the difference in how your cookies turn out. Raisins can get really tough and chewy in the oven but pre-soaking ensures they will come out plump and soft. They also keep more moisture in your cookie.
Also, as with any cookie recipe, if you love a soft cookie, make sure you don’t over-bake.
How to Make Oatmeal Raisin Cookies
- Prep – line 2 baking sheets with parchment paper and pre-soak raisins in warm water for 15 minutes then drain and pat dry.
- Whisk together dry ingredients in a small bowl and set aside.
- Cream butter and sugars in the bowl of a stand mixer. Beat in egg and vanilla. Gradually beat in flour mixture.
- Add oats, raisins and chocolate – mix until combined.
- Scoop dough – Make 2-inch cookie dough balls and place dough balls on prepared baking sheets. Press them down slightly with the back of a measuring cup. There’s no need to chill the cookie dough.
- Bake one cookie sheet at a time for 12-14 minutes at 350˚F. Do not overbake. Cool on the pan for 5 minutes then transfer to a wire rack to cool.
Natasha’s Tip for Even Cookies
For easier and even portioning, use a 3 Tbsp or 2 oz cookie scoop to portion and make cookie dough balls.
To Store Oatmeal Raisin Cookies
Once cookies are at room temperature, store them in a sealed airtight container at room temperature for up to 5 days. You can also freeze them for longer storage.
Oatmeal Cookie Variations
We love the addition of chocolate chips and raisins, but this oatmeal cookie dough is a great base for a variety of oatmeal cookies. These variations will produce a sweeter cookie compared to using semisweet chocolate, but they are tasty:
- White chocolate chips and dried cranberries
- Dried Cherries and white chocolate chunks – similar to Cranberry Cookies
- M&M’s – use colorful M&M chocolate candy and try seasonal colors to make these festive instead of using chocolate chips.
- Raisins with toasted and chopped pecans
Oatmeal Chocolate Chip Cookies are definitely a worthy contender for the Christmas cookie platter. I hope this becomes a new favorite cookie recipe for you.
Oatmeal Raisin Cookies
Ingredients
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/2 tsp fine sea salt
- 8 Tbsp unsalted butter, at room temperature
- 1/2 cup light brown sugar, packed
- 1/4 cup sugar
- 1 large egg, at room temperature
- 1 tsp pure vanilla extract
- 2 cups old fashioned rolled oats
- 1 cup raisins
- 1 cup semisweet chocolate chips
Instructions
- Prep: Preheat the oven to 350˚F with a rack in the center of the oven. Line 2 baking sheets with parchment paper and set aside. Set raisins in a bowl of warm water and soak for 15 minutes then drain well and pat dry with paper towels.
- In a medium bowl, whisk together dry ingredients: flour, baking soda, baking powder, cinnamon, and salt.
- In a stand mixer fitted with the paddle attachment, cream together butter, brown sugar, and granulated sugar on medium-high speed until light and fluffy (2 minutes). Beat in egg and vanilla, mixing to fully incorporate. With the mixer on, gradually beat in flour mixture, mixing until just combined.
- Add oats, raisins, and chocolate and mix until just incorporated. The dough will be thick.
- Divide into 16 (2-inch diameter) dough balls (use a 3-Tbsp or 2 oz cookie scoop for even portioned cookies). Flatten each ball slightly with the back of a measuring cup.
- Bake one baking sheet at a time for 12-14 minutes or until edges are slightly golden then remove from the oven right away. Do not over-bake. Cool in the pan for 5 minutes then transfer to a wire rack to cool completely.
Notes
- Refrigerate Dough: You can make the cookie dough ahead and refrigerate it for up to 2 days (cover tightly). When you’re ready, scoop and bake as directed.
- To Freeze Dough: scoop the dough into balls, freeze until firm, then transfer to a freezer bag or container and freeze for up to 3 months. Bake the cookie dough straight from frozen — no thawing needed — just add 1–2 extra minutes to the bake time.
- To Store Cookies: once cookies are at room temperature, store in an airtight container for up to 5 days.
Nutrition Per Serving
Filed Under
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If I am just using raisins should I double the quantity?
Hi Carol! You can use the same amount of raisins specified in the recipe, no need to double the quantity.
Can you use just chocolate chips, no raisins.
Hi Leslie! That would be fine.
These are our favorite cookies! I normally make them without the Chocolate chips because my family loves old fashioned oatmeal raisin cookies. I don’t have unsalted butter. Can I use salted butter and leave out the sea salt?
Hi Vicky! Yes, that would be fine.
I just made a batch of these and they are delicious. I forgot to press them down so they are higher than yours but still very good. Thanks!
This is my Number 1 favorite cookie but I’m a little confused. The recipe says that these can be stored for up to 3 days but the written text says up to 5 days. I would think that they would be good for up to 5 days?
Hi Peggy! Thanks for pointing that out. We’ll get it updated. But yes, typically they can be stored at room temperature for up to 5 days.
Can I freeze the cookie dough before baking to bake at a later time?
Hi Debbie, I have not tried freezing the batter, but for long term storage, you can freeze them in an air tight container and thaw them at room temperature before eating. You can refrigerate them for a week or so too, but this tends to dry them out.
Natasha, how would I adjust the recipe if I used raisins and dried cranberries? No chocolate. Also would I soak the cranberries? Thank you!
HI Randy, I prefer to soak them for a more tender cookie, the same way I did when I used dried cranberries in cranberry cookies.
I have made these cookies many times and love them. I was wondering if I can freeze them?
Hi Sue, For long term storage, you can freeze them in an air container and thaw them at room temperature before eating. You can refrigerate them for a week or so too, but this tends to dry them out.
Natasha, another question! Can I sweeten with monk fruit? To cut done on sugar? Because of raisins and semi sweet chocolate chips?
Hi there! I think that will work, but you need to make some adjustments. Also take note that pure monk fruit extract is extremely sweet, so you need far less of it.
Hey Natasha! I don’t have a stand mixer, can I use my trusty!! Hand mixer?
Hi Helen! Yes, I believe that will work too. Just watch for dough thickness, and switch to hand stirring if needed near the end.
Whoa! Over the top in sugar content and I had even cut back from the recipe. As a result were not edible and ended up in the bin.
Hi Susan, did you possibly mis-measure? These aren’t normally too sweet – I also don’t enjoy overly sweet desserts, even cookies. Also, if you are using milk chocolate chips, it would make the cookies sweeter.
Hi Natasha!
I made this for the first time last night and came out great!!! Can I substitute sugar for honey? If so, what is the measurement?
Thank you!!
Hi Ray! I’m so glad you loved them. I haven’t tested honey. I think it could work but may need some adjusting since it adds moisture and can change the texture. Let us know if you experiment.
Hi Natasha,
The cookies are great, thanks. I am also a big fan of your apple pie recipe.
How can I store these cookies for longer? Say a week? My batch turned out chunky rather than on the flat side. About 1 and a 1/2 cm thick. I didn’t use choc chips. Just 200g raisins.
Hi there! It could be due to using too much flour or oats. I have a tutorial on How to Measure Ingredients (Wet and Dry) VIDEO here.
The chocolate chips also melt and help the cookies spread so you may try using a little less flour if you leave them out. Be sure to soak the raisins.
For long term storage, you can freeze them in an air container and thaw them at room temperature before eating. You can refrigerate them for a week or so too, but this tends to dry them out.
Many thanks for the advice. My daughters aged 18 and 15 love these!