Learn how to make the best soft Oatmeal Raisin Cookies with crisp edges and chewy centers and the ultimate comfort flavors of buttery oats and raisins spiced with cinnamon.
Soft Oatmeal Raisin Cookies
Soft Oatmeal Raisin Cookies are an all-time classic, nostalgic cookie. These feature moist, chewy cookies with crisp edges and soft centers. And with the comforting flavors of brown sugar, buttery oats and raisins spiced with cinnamon, how can you go wrong?
Basically, these oatmeal cookies are soft, chewy, and warmly spiced. Everything a good oatmeal raisin cookie should be. They will quickly become the favorite of both grown-ups and kids alike.
What Oats Are Best for Oatmeal Raisin Cookies
Old fashioned rolled oats are the way to go for the absolute best oatmeal raisin cookies.
Stay away from quick oats, as they will not hold up to baking, and steel cut oats, which are more the shape and texture of rice and not ideal for these cookies.
What Type of Raisins Should I Use?
I just use your average, run-of-the-mill purple raisins that you find in basically every grocery store. If you want to use something a little unique, you can opt for golden raisins.
How Do You Soften Oatmeal Raisin Cookies
This recipe keeps the oatmeal raisin cookies soft and moist by soaking the raisins first. This will prevent them from soaking up too much moisture from the cookie itself, giving the perfect chewy texture.
If you find yourself with cookies that were once perfect and chewy, but are a little crumbly now that they're past their prime sitting on the counter, add them to a brown paper bag with a couple pieces of bread. Roll the bag over to seal and leave it to sit for a few hours. The cookies should moisten back up a bit.
Do I Have to Soak My Raisins?
Emphatically, yes! The raisins will absorb moisture either way. So you can either soak them which will allow them to soak up water before adding them, or you can add them to the cookie unsoaked and end up with a very dry cookie when the raisins soak the moisture out.
Should I Chill the Dough?
Nope. This recipe is designed so that no chilling is necessary.
If you do need to make your dough ahead of time and chill, let it sit out at room temperature for 30 minutes before scooping and baking.
Soft Oatmeal Raisin Cookies Add-Ins and Variations
If you love trying new things, here are some ways to change up and deck out these cookies:
- Other dried fruit: Skip the raisins and add a different dried fruit such as cranberries, cherries, or blueberries.
- Chocolate chips: If you or someone you're baking for hate raisins, substitute them for chocolate chips. You can also use white chocolate chips.
- Nuts: Pecans, walnuts, macadamias, or even pistachios would all add some beautiful nutty flavor and a little crunch. Roughly chop the nuts so that they're in smaller bite-size pieces.
- Butterscotch or cinnamon chips: Add a little extra creamy sweet with butterscotch chips, or some extra spice with cinnamon chips.
How to Freeze Oatmeal Raisin Cookies
Soft Oatmeal Raisin Cookies can be frozen both before or after baking.
To freeze before baking, scoop cookie dough into balls and lay on a lined baking sheet. Freeze for 1 hour until firm. Then transfer to a freezer bag and freeze for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw.
Baked cookies can also freeze well in a freezer bag or airtight container for up to 3 months.
More Cookie Recipes You'll Love
- Bakery Style Chocolate Chip Cookies - perfectly soft and chewy bakery style cookies with melty chocolate chips. The best of a classic.
- Funfetti Cookies - Sugar cookies that you don't have to roll out or cut out with crisp edges, chewy centers, and fun, pretty rainbow sprinkles.
- White Chocolate Macadamia Nut Cookies - perfect vanilla cookies studded with creamy white chocolate chips and buttery, crunchy macadamia nuts.
- Peanut Butter Blossoms - a classic peanut butter cookie that's actually moist and chewy adorned with a chocolate kiss.
- Snickerdoodles - pillowy soft and cinnamon-spiced, these cookies are pure comfort food in every bite.
Soft Oatmeal Raisin Cookies Video
Soft Oatmeal Raisin Cookies
- 1½ cups raisins
- 1 cup unsalted butter room temperature
- ¾ cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 tablespoon molasses
- 1½ cups all-purpose flour
- 1½ teaspoons baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- 3 cups old-fashioned rolled oats
- Preheat oven to 325°F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- Soak your raisins in a bowl warm water for 10 minutes before using. (Blot dry very well before adding so the batter doesn't get runny)
- In a large mixing bowl, cream together butter and both sugars until light and fluffy.
- Beat in eggs, vanilla, and molasses until fluffy.
- In a separate large mixing bowl, whisk together flour, baking soda, cinnamon, and salt.
- Gradually add flour mixture to the butter mixture until completely combined.
- Fold in oats and soaked raisins (that have been gently patted dry thoroughly!)
- Roll balls of dough (about 1 rounded teaspoon of dough per cookie) and place 2 inches apart on the baking sheets.
- Bake for 13-15 minutes until lightly browned on the sides. The centers will look very soft and under-baked.
- Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to “set” on the baking sheet during this time.
- Make Ahead: You can make the cookie dough and chill it in the refrigerator for up to 4 days. Allow to come to room temperature then continue with step 8.
- Storage: Cookies stay fresh covered at room temperature for up to 1 week.
- Freezer Directions: Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw.
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