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Oatmeal Raisin Cookies Recipe

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. 

Oatmeal cookies are healthier than traditional Chocolate Chip Cookies because they are packed with 2 cups of oats which is the main ingredient here.

Oatmeal raisin cookies on a baking sheet

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These are a nice way to round out your holiday cookie platter along with classic Sugar Cookies, our irresistible Russian Tea Cakes, and if you haven’t tried them, Candied Pecans are a fun addition.

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.

Soft center of an oatmeal cookie with chocolate chips

Ingredients for Oatmeal Raisin Cookies

  • All-purpose flour – helps the cookie hold together
  • Baking soda and baking powder – combining 2 leavenings gives these rise and a softer texture
  • Cinnamon and salt – add flavor and balance the sweetness
  • 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
  • Vanilla extract – adds flavor and aroma to the cookies
  • Rolled oats (also called “old-fashioned” oats) – give the cookies their signature chewy texture.
  • Raisins – add moisture and a tangy sweetness
  • Semi-sweet chocolate chips – make the cookies gooey and irresistible without being too sweet.
Ingredients for making oatmeal chocolate chip cookies with raisins

Our Best Tip for 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 soak raisins for baking cookies

How to Make Oatmeal Raisin Cookies

  1. Prep – line 2 baking sheets with parchment paper and pre-soak raisins in warm water for 15 minutes then drain and pat dry.
  2. Whisk together dry ingredients in a small bowl and set aside.
  3. Cream butter and sugars in the bowl of a stand mixer. Beat in egg and vanilla. Gradually beat in flour mixture.
  4. Add oats, raisins and chocolate – mix until combined.
  5. 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.
  6. 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.
Step by step how to make oatmeal cookie dough

Pro Tip: for easier and even portioning, use a 3 Tbsp or 2 oz cookie scoop to portion and make cookie dough balls.

Forming cookie dough for oatmeal raisin cookies

To Store Cookies

Once cookies are at room temperature, store them in a sealed airtight container at room temperature for up to 5 days.

Cookies cooling on racks ready for storing in airtight container

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
  • 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
Variety of oatmeal cookies on a serving platter

Common Questions

Can I use quick-cooking oats?

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.

Do I need to chill the cookie dough?

As long as you’ve measured the ingredients correctly, you should have very thick cookie dough and there is no chilling required with this recipe.

Are oatmeal cookies healthy?

As far as cookies go, this is one of the healthier cookie options because it has a lot of oats and fiber, but it is still a cookie and should be enjoyed in moderation.

Oatmeal raisin and oatmeal cranberry cookies on a serving platter

All-Time Favorite Cookie Recipes

If you love fresh home-baked cookies, then you won’t want to miss these top-rated cookie recipes:

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 Recipe

4.98 from 36 votes
Prep Time: 18 minutes
Cook Time: 12 minutes
Total Time: 30 minutes
Oatmeal raisin cookies with chocolate chips

Big, soft and chewy Oatmeal Raisin Cookies with melty chocolate morsels. If you soak the raisins and don’t overbake, these will stay soft for days.

Author: Natasha Kravchuk
Skill Level: Easy
Cost to Make: $5-$7
Keyword: oatmeal chocolate chip cookies, oatmeal cookies, oatmeal raisin cookies
Cuisine: American
Course: Cookies, Dessert
Calories: 252
Servings: 16 cookies

Ingredients

Instructions

  1. 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.

  2. In a medium bowl, whisk together dry ingredients: flour, baking soda, baking powder, cinnamon, and salt.

  3. 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.

  4. Add oats, raisins, and chocolate and mix until just incorporated. The dough will be thick.

  5. 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.

  6. 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. Store in an airtight container for up to 3 days.

Nutrition Facts
Oatmeal Raisin Cookies Recipe
Amount Per Serving
Calories 252 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 6g38%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 26mg9%
Sodium 118mg5%
Potassium 212mg6%
Carbohydrates 36g12%
Fiber 3g13%
Sugar 14g16%
Protein 3g6%
Vitamin A 196IU4%
Vitamin C 1mg1%
Calcium 31mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Kathy
    May 22, 2022

    I really wanted to give these five stars but mine did not turn out as well as I’d hoped and certainly do not look like the picture. I found the dough dry and therefore used my hands to form the cookies. While they taste very good, they did not spread and stayed in ball form.

    Reply

    • NatashasKitchen.com
      May 23, 2022

      Hi Kathy! I’m sorry you had that experience. Did you make any substitutions? It sounds like it could be a result of too much flour. I would look over the recipe to ensure you did not miss any steps or ingredients. Also, check out this tutorial on how to measure ingredients correctly. I hope this helps troubleshoot.

      Reply

  • Rebeca
    May 1, 2022

    I made these once before and absolutely love them! Question though. I want to make these for a bake sale, but I am making more than one type of cookie so I’m thinking to prep and refrigerate the doughs the night before and bake them the day of. Can that be done with these? Will it change anything? Thanks

    Reply

    • Natasha's Kitchen
      May 1, 2022

      Hi Rebeca, I haven’t tried making this recipe ahead. I think that will work. please share with us how it goes if you try that!

      Reply

  • Fredrick
    April 30, 2022

    Where is the video????
    So many times I look for the video and it’s not there I’m a bad learner reading or watching pictures I can watch a video and I got it nailed, or am I missing something if there is a way to click on something to obtain a video please tell me, and thanks Natasha you need to be on TV.

    Reply

    • NatashasKitchen.com
      April 30, 2022

      Hi Fredrick! Thank you! Not all of my recipes have videos, this one does not. If a recipe includes a video, you will see (VIDEO) in the title of the recipe otherwise it is like this one, a written and picture format.

      Reply

  • Joann Stoffregen
    April 10, 2022

    Made these today. I used splenda
    brown sugar and splenda white sugar to cut down on the sweetness. They were delicious!

    Reply

    • Natasha's Kitchen
      April 10, 2022

      Hi Joann, great to hear that splenda worked well! Thank you for sharing that with us.

      Reply

  • Barb
    March 31, 2022

    I baked these today for my husband, he said( they are wonderful you can’t buy cookies that Good,) followed the recipe to a T Thank You

    Reply

    • NatashasKitchen.com
      March 31, 2022

      Thank you for the review, Barb! So happy they were a hit.

      Reply

  • Carol
    March 17, 2022

    I made those cookies. I only had mini chocolate chips and used them. My all time favorite recipe for oatmeal cookies. So delicious!

    Reply

    • Natashas Kitchen
      March 17, 2022

      I’m so happy you enjoyed this recipe, Carol!

      Reply

  • Judy Robinson
    March 7, 2022

    Made these cookies today, they turned out amazing! Thank-you for all your recipes , All your recipes are fantastic, thank-you Natasha, you are my go to for all my recipes!

    Reply

    • Natashas Kitchen
      March 7, 2022

      You’re welcome! I’m so happy you enjoyed it, Judy!

      Reply

  • Terrie
    March 6, 2022

    These are great! I used cranberries instead of raisins and added some walnuts. Hubby loved them!

    Reply

    • Natasha's Kitchen
      March 7, 2022

      Great to hear that, Terrie! I hope that your family will love all the recipes that you will try for them.

      Reply

  • Nicole
    February 11, 2022

    I want to make these today, but we aren’t fans of raisins in our cookies. Would I need to add more chocolate chips or can I leave it the same and just omit the raisins?

    Reply

  • Delie
    February 8, 2022

    Delicious! I didn’t have chocolate chips on hand, but I added raisins to half the dough and Heath toffee bits to the other half. Both kinds were perfect!

    Reply

    • Natashas Kitchen
      February 8, 2022

      That’s just awesome! Thank you for sharing your wonderful review, Delie!

      Reply

  • Patty
    February 4, 2022

    Just made this for the first time. We are eating them off the cooling rack as fast as I take them out of the oven. Simply delish!

    Reply

    • Natashas Kitchen
      February 4, 2022

      Aren’t they so good! I’m so glad you enjoyed it!

      Reply

  • Vivien Heyob
    January 31, 2022

    I loved these cookies. I’m a definite oatmeal cookie kinda gal! I want to try the cranberry/white chocolate, do i just substitute using the same amount? Thanks and keep on cooking. I use a lot of your recipes. 😉

    Reply

    • Natashas Kitchen
      January 31, 2022

      Hi Vivien, I’m so glad you loved it! I bet that could work! If you experiment, I’d love to know how you like this recipe!

      Reply

  • Dana
    January 23, 2022

    Do you think extra raisins could be added instead of chocolate chips or pecans?

    Reply

    • Natasha's Kitchen
      January 24, 2022

      Hi Dana, yes. I imagine that will work just fine!

      Reply

  • Carol Keller
    January 20, 2022

    I soak my raisins in beaten egg(s) and vanilla for about and hour. This seems to make them even tastier.

    Reply

    • Natashas Kitchen
      January 20, 2022

      Thank you so much for sharing that with me, Carol! I’m happy you enjoyed it!

      Reply

  • Kathy
    January 20, 2022

    I have a grandson allergic to eggs? Can you recommend a substitute?

    Reply

    • Natasha
      January 20, 2022

      Hi Kathy, I haven’t tested this without egg so I’m not sure. I wish I had a good answer for you.

      Reply

  • NatashaBP
    January 8, 2022

    I tried this recipe yesterday and it is definitely one I am going to try again. When mixing the ingredients, I was a bit sceptical about the amount of oats that was required as the butter/sugar-dry ingredients mixture was not sizeable in comparison. I however went with the recipe as is and it turned out brilliant. The first batch did not brown as much, although the oven had reached the required temperature before they were baked. I however stuck to the indicated 14 minutes baking time and they turned out great! Thank you for the recipe.

    Reply

    • Natasha's Kitchen
      January 10, 2022

      I’m glad you followed the recipe and loved it!

      Reply

  • Jill
    January 1, 2022

    These are delicious. I was looking for something different to try and they turned out amazing. Definitely adding to my repoitraire

    Reply

    • Natashas Kitchen
      January 1, 2022

      I’m so happy you enjoyed that. Thank you for sharing that with us, Jill!

      Reply

  • Angela
    December 22, 2021

    Can I make this cookie recipe in a standard held mixer or would I need a heavy mixer? I was always told when it came to oatmeal raisin cookie that dough is very thick needs a heavy mixer then standard. Thought I ask cause I really want to make your recipe!

    Reply

    • Natasha
      December 23, 2021

      Hi Angela, I have made this with a hand mixer. The dough gets quite thick so you will need to fold in raisins and chocolate chips using a firm spatula at the end, but you can get it to combine with the oatmeal using an electric hand mixer.

      Reply

  • Jerry
    December 20, 2021

    Has anyone made these and frozen them? I am thinking of making them for company in a few days time and would like to bake them now and freeze for later.

    Reply

    • Natashas Kitchen
      December 20, 2021

      I haven’t tried freezing them to advise. If you experiment, let me know how you liked the recipe.

      Reply

  • jenn
    December 17, 2021

    hey there everyone :), question: do I have to add the chocolate chips? can I just make them with the oatmeal/ raisins – or do I need to add chips or nuts to it as well..I am looking for a nice soft chewy plain oatmeal/raisin cookie

    Reply

    • Natashas Kitchen
      December 17, 2021

      Hi Jenn, this oatmeal cookie dough is an excellent base for various oatmeal cookies, and I bet that could work. If you experiment, let me know how you liked the recipe.

      Reply

    • Dianna
      January 23, 2022

      I have read if you leave out the chocolate chips (or nuts or any listed add in…) to add 2 Tb. flour to the dry mix.

      Reply

    • K. Reed
      March 27, 2022

      Thanks for asking this. My son doesn’t like choc chips or nuts (I’m not sure how he’s even related to me lol), so I wondered the same thing. 🙂

      Reply

  • Bryan
    December 16, 2021

    Is there a way this could be made without dairy? These look fantastic but my son is allergic to dairy so looking for the best way to make these without butter.

    Reply

    • Natashas Kitchen
      December 16, 2021

      Hi Bryan, I wish I had an answer for a dairy-free substitution, but I haven’t tested that to advise. If you happen to experiment, I’d love to know how you like this recipe!

      Reply

  • ANNETTE
    December 15, 2021

    Made these yesterday so good. Turn great. Hopefully they will last until Christmas. Lol

    Reply

    • Natashas Kitchen
      December 15, 2021

      I’m so glad you enjoyed them, Annette!

      Reply

  • Linda
    December 15, 2021

    Loved these. I don’t care for chocolate so used the pecans. Also made a batch of the cranberry vanilla chips – only added a bit of orange zest. I was so impressed at the soft moistness of these gems. Thanks!

    Reply

    • Natasha's Kitchen
      December 15, 2021

      You’re welcome, Linda! Good to know that you enjoyed this recipe with pecans too!

      Reply

  • Emily Conner
    December 14, 2021

    NICE recipe..Thanks for sharing!!

    Reply

    • Natasha's Kitchen
      December 15, 2021

      You’re welcome, thanks for the review!

      Reply

  • Anna
    December 14, 2021

    I haven’t made oatmeal cookies in years but your post inspired me to bring them back to our lives 😊. They came out delicious! Thank you for sharing 😊

    Reply

    • Natashas Kitchen
      December 14, 2021

      I’m so glad you loved them, Anna! Thank you for sharing your awesome review with me!

      Reply

  • Nana
    December 14, 2021

    I soak the raisins in the egg and always double the batch as 16 cookies old last long in our family

    Reply

    • Natashas Kitchen
      December 14, 2021

      Thank you so much for sharing that with me, Nana!

      Reply

  • Anna
    December 14, 2021

    It’s cookie season and I have been baking different cookies almost every day! These are a huge hit with my family! Chewy, delicious – just like we like them!

    Reply

    • Natasha's Kitchen
      December 14, 2021

      Hi Anna, great to hear that these cookies are always a hit! Thank you for the review.

      Reply

      • Tammy
        December 17, 2021

        These look delicious! Thinking of changing the raisins to craisins and chocolate chips to white chips. Don’t think it’ll change the texture or anything, do you? TIA

        Reply

        • Natashas Kitchen
          December 17, 2021

          Hi Tammy, I haven’t tried both of those substitutions, but I bet it could work! If you experiment, let me know how you liked the recipe

          Reply

  • katerina @ diethood.com
    December 14, 2021

    These Oatmeal Raisin Cookies are so delicious! Everyone loved them!

    Reply

  • Sara Welch
    December 14, 2021

    Whipped up a batch of these this afternoon and they did not disappoint! Perfectly moist and flavorful; delicious!

    Reply

    • Natashas Kitchen
      December 14, 2021

      I’m so glad you enjoyed it, Sara!

      Reply

  • Jerry wayne Gish
    December 14, 2021

    Natasha, I buy oatmeal/ raisin cookies from walmart, the no added sugar ones stay soft much longer than regular. I thought if anyone would know; you would. They taste the same, only O/R does this, other kinds don’t. Something to ponder on.

    Reply

    • Natasha
      December 14, 2021

      Hi Jerry, I haven’t tried the ones at Walmart but great to know!

      Reply

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