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
All-Time Favorite Cookie Recipes
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Hi I doubled this recipe for Church the dough is kinda dry I formed into a few logs wrapped in plastic wrap and put in the fridge to rest . I hope it ends up baking well
I hope they still turn out for you. The most common reason for the dough being dry would be using too much flour or not measuring the wet ingredients correctly. Please watch my tutorial on How to measure ingredients here.
I made these cookies today and they are delicious! Easy recipe for an outstanding oatmeal cookie! This recipe is a keeper!
Don’t you just love it when easy recipes are also so delicious! I’m so glad you enjoyed these cookies, Lori
Just baked your raisin chocolate chip oatmeal cookies and they were delicious. Have also cooked the shrimp tacos, Philly steak sandwiches and the chicken fried rice recipes.. all came out great. Need to add I am not and don’t care much for cooking but you make it simple and easy for me. Thank you so much
I’m so glad you’re enjoying the recipes! Thank you!
My family does not like raisins. Can i make these oatmeal cookies without them and, if so, do i need to make any adjustments to the recipe?
Hi Janet! Yes, that should be fine. This oatmeal cookie dough is a great base for a variety of oatmeal cookies. See my note in the blog above for other variation ideas.
Hi can I make it without raisins ? My daughters doesn’t like it 🥺
Hi Yasmine, we love them with raisins but I think that will be fine too.
Love the recipe! Have you or anyone else ever made the dough and then frozen half for a later time? Will that affect the result the second batch?
Hi Rachel, I haven’t tried freezing them to advise. If you experiment, let me know how you liked the recipe.
I tried this recipe before with my daughter and we loved it! We are currently remaking it because we love it so much, it is her favorite type of cookie. I just wanted to say keep up the good work and are you able to substitute the baking powder with baking soda by any chance?
Thank you! Combining 2 leavenings gives these rise and a softer texture, I haven’t tested not using the other ingredient.
I failed to leave a suggestion that I have used…One can add a pinch or two of either Nutmeg or Allspice to spice them up a bit.
Very good as always! Suggestion: Instead of butter use either the Buttered flavored Crisco or just the plain Crisco. They used Crisco decades ago and cookies turned out just fine. I’m sure they’re are equivalents listed online.
Thank you so much for sharing that with me, Kathy!
Can I use steel cut oats for this recipe? If so, what adjustments need to be made?
Thank you! Love your recipes!
Hi Yvonne. They are not interchangeable. Steel cut oats are more dense, require more liquid and longer cooking time. They would not be a good substitute for this recipe.
My husband went crazy over these cookies. I didn’t do anything different. I made them the 1st time two months ago and have made them 3 times since. Soon I will be known as the Oatmeal Cookie Lady in my area. LOL!
That’s awesome, Mary! I’m so glad they were a hit!
Made these yesterday after baking 2 of your banana bread recipes. Only thing I did differently was do a mix of the chocolate chips and Skor Toffee Bits. They were amazing and my adult son said this recipe was definitely a “Keeper”. FYI I am from Hamilton, ON, Canada.
Yay, that’s awesome! Thanks a lot for sharing, we appreciate it.
Hi, from Vancouver Canada. I tripled your recipe and didn’t add chocolate chips. Enforced the cinnamon by I teaspoon and dint cook for more than 12 min without parchment paper and I used a wet fork to press the dough before cooking
Sincerely
Darra
Hi Darra! Thank you for sharing your experience with the recipe!
This is a family favorite recipe – the best oatmeal raisin cookies we’ve ever made! Can I make the dough ahead, and refrigerate overnight to bake the next day or day after?
Thank you for all the fabulous recipes!
Hi Laura! I’m glad your family loves this. I haven’t tried making this recipe ahead and refrigerating the dough. I think that will work. Please share with us how it goes if you try it! 🙂
can you please make macadamia nut cookie? not too sweet. thank you so much. we are your biggest fans.
Thanks for your suggestion, Elisa!
I am a devoted FAN of yours. And thank you.
I want to TOAST the raw oatmeal. Will that make the cookies more chunchy?
dianna
Hi Dianna, I haven’t tested that to advise. If you experiment, let me know how you liked the recipe.
it says light brown sugar can you use dark brown sugar honestly I don’t know what the different is between them lol i’m feel so stupid at times. can’t wait to try them everything I tried had been awesome now when I want to try something I check here first and if I don’t find it I will look somewhere else but your my number 1 go to site
Hi Tanya! Here is an article you may find helpful to explain the difference between light brown and dark brown sugar.
Yes, you can use dark brown sugar. It can affect the texture and make them more chewy.
Do you have any tips for those of us who do not have a stand mixer?
Hi Jane, 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.
Do your oatmeal raisin cookies come out correctly even without the chocolate chips? I know some recipes you can change due to it needing something from each ingredient to make it work.
Hi Natasha! We love the addition of chocolate chips and raisins, but this oatmeal cookie dough is a great base for a variety of oatmeal cookies so it should be just fine.
Hi Natasha-
Love, love this recipe!! My cookies were beautiful! I used 1 full cup of the chocolate covered Raisins…and they were perfect.
*I have made a few other of your recipes and never disappoint.
Thank you for sharing.
Aaaw, thank you for sharing that with us! I’m so glad you love them.
Can I substitute Stevia for sugar? Can I use Eggbeaters for no cholesterol?
Hi Robyn, I haven’t tried a sugar or egg substitute in this recipe to advise. If you experiment, let me know how you liked the recipe.