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.

Natasha's Kitchen Cookbook

Oatmeal Raisin Cookies Recipe

4.99 from 103 votes
Author: Natasha Kravchuk
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.
Prep Time: 18 minutes
Cook Time: 12 minutes
Total Time: 30 minutes


Servings: 16 cookies


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

Nutrition Per Serving

252kcal Calories36g Carbs3g Protein11g Fat6g Saturated Fat1g Polyunsaturated Fat3g Monounsaturated Fat1g Trans Fat26mg Cholesterol118mg Sodium212mg Potassium3g Fiber14g Sugar196IU Vitamin A1mg Vitamin C31mg Calcium2mg Iron
Nutrition Facts
Oatmeal Raisin Cookies Recipe
Amount per Serving
% Daily Value*
Saturated Fat
Trans Fat
Polyunsaturated Fat
Monounsaturated Fat
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2000 calorie diet.
Course: Cookies, Dessert
Cuisine: American
Keyword: oatmeal chocolate chip cookies, oatmeal cookies, oatmeal raisin cookies
Skill Level: Easy
Cost to Make: $
Calories: 252

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.

Read more posts by Natasha

Leave a Comment

Recipe Rating


  • Rick
    April 12, 2024

    Just made these today. I think they just moved to the top of my “All Time Favorite” cookie list!!!!
    So good!!! Thank you so much!


    • NatashasKitchen.com
      April 12, 2024

      That’s wonderful, Rick!


  • Harold Chenevert
    March 27, 2024

    My dough was pretty thin when I finished mixing. This is the first time this has happened. I don’t know if sifting the flour after measuring had something to do with it. I’ve made these before and never had this happen.


    • NatashasKitchen.com
      March 28, 2024

      Hi Harold! I’m sorry that happened. That is not normal and should not be the consistency of the dough. I would look over the recipe again to see if anything was measured incorrectly. You can click on the “metric” button in the recipe card for the weight if you want to use a food scale for more accurate measurements.
      Also- make sure the butter is softened but not melted. You can even try chilling your dough in the refrigerator if you live in a very warm environment and your room temperature is too warm. I hope that helps.


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