Soft & Chewy Oatmeal Raisin Cookies—Old-Fashioned and Irresistible
Oatmeal raisin cookies don’t always get the hype they deserve, but let’s be honest: when done right, they’re one of the most comforting and delicious cookies you can bake. Warm cinnamon, hearty oats, sweet plump raisins, and a soft, chewy center with slightly crisp edges—these cookies taste like they came straight from a farmhouse kitchen.
They’re the kind of treat that never goes out of style, perfect with a glass of milk, tucked into a lunchbox, or enjoyed warm right off the baking sheet. This recipe keeps it classic with buttery richness, brown sugar sweetness, and just the right texture. Whether you grew up loving oatmeal raisin or you’re ready to give them the respect they deserve, this is the version that wins over every cookie skeptic.
Why These Oatmeal Raisin Cookies Are So Good
They’re soft in the center, chewy all the way through, and flavored with a cozy mix of brown sugar, vanilla, and cinnamon. The oats give them a hearty, slightly nutty texture, and the raisins—especially when plumped beforehand—bring a juicy sweetness to every bite. The dough chills for just a bit to help the flavors develop and give you perfectly thick cookies that don’t spread too thin. And the best part? They stay soft for days. These are the cookies you leave on the counter in a tin and watch disappear one by one.
Ingredients
• 1 cup (2 sticks) unsalted butter, softened
• 1 cup packed light brown sugar
• ½ cup granulated sugar
• 2 large eggs
• 1 tbsp vanilla extract
• 1½ cups all-purpose flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp salt
• 3 cups old-fashioned rolled oats
• 1½ cups raisins (soaked in warm water for 10 minutes, then drained)
Instructions
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy—about 2–3 minutes.
- Add the eggs one at a time, mixing well after each. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the oats and raisins with a spatula or wooden spoon until evenly distributed.
- Cover the dough and chill in the refrigerator for 30 minutes to 1 hour for thicker cookies.
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- Scoop heaping tablespoons of dough onto the baking sheets, spacing them about 2 inches apart.
- Bake for 10–12 minutes or until the edges are golden and the centers look just set.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Tips for the Best Oatmeal Raisin Cookies
Use old-fashioned oats, not quick oats, for the best texture. Soaking the raisins makes them extra plump and prevents them from drying out the cookies. For even softer cookies, slightly underbake and let them finish cooking on the tray. Chill the dough for thicker cookies that don’t spread too much. Add a pinch of nutmeg or a handful of chopped walnuts for extra depth and texture.
Variations
Swap raisins for dried cranberries or chopped dates. Add dark chocolate chips for a chocolate-raisin combo. Use a mix of golden and regular raisins for color and sweetness variation. Make a sandwich cookie by spreading cream cheese frosting between two cooled cookies.
Storage
Store cookies in an airtight container at room temperature for up to 5 days. They’ll stay soft and chewy. Freeze baked cookies in a zip-top bag for up to 3 months, or freeze scoops of unbaked dough and bake fresh whenever you’re ready.
Final Thoughts
Oatmeal raisin cookies are the kind of classic you come back to again and again—not flashy, not trendy, just deeply satisfying. These cookies are soft, cozy, and full of texture with every bite. Once you taste how buttery and perfectly spiced they are, you’ll understand why they’ve stood the test of time. They’re perfect for bake sales, family get-togethers, rainy afternoons, or late-night cravings.
Stick around—every visit tastes better than the last at The Buttered Bliss.
