If you love soft and chewy oatmeal raisin cookies that have crispy edges and a thick soft middle, this recipe is for you! These homemade oatmeal raisin cookies are packed with plump raisins and have a wonderful brown sugar flavor. Plus, they are easy to make using a mixing bowl and spoon.
After developing the perfect soft oatmeal cookie recipe, I just had to try the recipe with raisins and I'm so glad I did.
Raisins are a wonderful addition to an oatmeal cookie. Not only do they add a nice sweet flavor but they also help to keep the cookies moist and chewy.
I loaded these cookies with an abundance of raisins, a full 1 ½ cups. You can adjust the ratio if you prefer fewer raisins, but I highly recommend adding them all.
I love their chewy centers. I could seriously eat these oatmeal raisin cookies every day. They make a great snack but I've been enjoying them for breakfast this week.
Each cookie has a nice buttery toffee-like flavor and is loaded with oats and raisins so they stay thick when baked.
You are going to love how easy they are to make. You do not need a mixer! You can make these in a mixing bowl with a whisk, a spoon, or a silicone spatula (my favorite kitchen tool).
I hope you love these cookies as much as I do.
Meaghan and I have created lots of amazing cookies over the years to share here on this blog and on our other blogs. Be sure to check them out.
More Cookie Recipes
- M&M cookie bars
- chewy chocolate chip cranberry cookies
- cake mix cookies
- Linzer cookies
- Mickey Mouse galaxy cookies
- snowflake-filled snowman cookies
- popsicle cookies
- reindeer meringue cookies
Chewy Oatmeal Raisin Cookie Ingredients
- raisins - Fill these cookies with plump California raisins for a robust raisin flavor or use golden raisins for a milder flavor. See the notes below about soaking the raisins in hot water in order to plump them up!
- unsalted butter - You will melt the butter, so you don't have to worry about setting it out on your counter to soften it.
- You can melt the butter in the microwave or on the stove.
- cinnamon - You'll use ¾ teaspoon of cinnamon which will get bloomed in the melted butter (mixing it into warm butter will enhance the flavor). You can add less if you prefer a more pronounced oat flavor.
- vegetable oil - The oil is a key ingredient for making soft oatmeal cookies.
- granulated sugar - This sugar will not only add sweetness but it will also encourage browning.
- brown sugar - I used dark brown sugar to give these cookies a more robust toffee flavor, but light brown sugar works fine too.
- egg/egg yolk - You will use 1 large egg and 1 egg yolk. The extra yolk adds extra moisture to the cookie and ramps up the rich flavor.
- vanilla - Always use pure vanilla extract or vanilla bean paste for the best flavor.
- all-purpose flour - The amount of flour in this recipe is lower than in most recipes and this lower amount keeps the cookies from having a cakey texture but it's needed to give the cookies structure.
- salt - Use ¾ teaspoon of table salt to balance the sweetness in the cookies.
- baking soda - Just ½ teaspoon will give your cookies the rise that they need.
- old-fashioned rolled oats - Your cookies will have the best flavor and texture when you use old-fashioned rolled oats.
Quick oats, also known as instant oats or 1-minute oats, are partially cooked then dried and cut into smaller pieces so they cook more quickly on the stove. You can use them to make these oatmeal cookies, but the texture will not be quite the same. You can see in the picture above, how different the cookies look when made using instant oats.
I would not suggest using steel-cut oats to make these oatmeal cookies. They won't cook the same as old-fashioned rolled oats. They are too thick and will make tough cookies.
These cookies are not gluten-free, but you can find gluten-free oatmeal cookie recipes online like this recipe from gluten-free on a shoestring.
To make gluten-free oatmeal cookies, you would need to use gluten-free flour and oats. Oats are naturally gluten-free but they may come in contact with grains that contain gluten during processing and production. So, you would need to shop for gluten-free oats to be sure they are 100% gluten-free.
How to plump up your dried raisins?
Sometimes raisins right out of the container are plump and juicy, while other times they are really dry. If your raisins are dry and you'd rather add nice soft and juicy raisins to your cookies you can rehydrate them using hot water.
- Set your raisins in a heat-proof bowl.
- Bring a cup of water to a boil, then pour it over the raisins.
- Let the raisins soak in the hot water for about 5 minutes.
- Drain the raisins by pouring them into a fine mesh sieve and allowing the water to drain off.
- Pour out onto paper towels and allow the raisins to dry until ready to mix into the cookie dough.
Yes! Golden raisins have a milder raisin flavor and are typically soft and plump. They'll make a wonderful addition to these oatmeal cookies.
How to make soft oatmeal cookies?
step 1 - mix the wet ingredients
- Melt the butter in the microwave for about 40-50 seconds on high power or in a small saucepan set over medium-low heat. You can brown the butter if you prefer, but it's not necessary.
- Stir the cinnamon into the hot butter and allow it to rest for about 30 seconds.
- Pour the mixture into a mixing bowl.
- Stir in the oil until blended, then add the granulated sugar and brown sugar, and mix until combined. The mixture will look gritty once blended together.
- Add the egg and egg yolk and vanilla and stir until combined.
step 2 - stir in the dry ingredients
- Combine the flour, salt, and baking soda, then fold it into the wet ingredients.
- Stir in the old-fashioned rolled oats.
step 3 - add raisins or other mix-ins
Add ½ to 1 ½ cups of raisins to the cookie dough. I love these cookies packed with raisins so I opt for the larger amount, but you can use as little as ½ cup if you prefer fewer raisins in your cookies.
Other mix-in ideas
toasted walnuts or pecans - You can add ½-1 cup of chopped nuts to the cookie dough for a nutty crunchy texture. If you add nuts, you may want to limit the number of raisins so your total mixins do not go over 2 cups.
chocolate chips - If you just don't like raisins, or you want to split the dough in half and add something different to the other half, then add ½ to 1 ½ cups (for the whole batch) of chocolate chips to the oatmeal cookie dough.
dried cranberries and orange zest - You can skip the raisins altogether and load these cookies up with 1 cup of dried cranberries and the zest from one orange. You can plump the dried cranberries by soaking them in hot orange juice.
dried cherries and chocolate chips - Another option is to add a combination of dried cherries and white chocolate chips or dark chocolate chips.
step 4 - scoop and bake your cookies
- Use a 2 tablespoon ice cream scoop to scoop out 24 portions of the oatmeal cookie dough.
- Place the dough balls onto parchment paper-lined baking trays about 2 inches apart.
- Then use your hand to gently flatten the rounded tops of the cookies.
- Your cookies should be flat on top, measure about 2-inches across and be about 1-inch thick. See the picture above. The unbaked cookie pictures in the middle on the right has been flattened and is ready to go into the oven.
- Bake the oatmeal raisin cookies in a 375-degree F (190.6° C) oven for 8-10 minutes until the edges turn lightly golden brown and just begin to set. The center of the cookies should look slightly underdone when you remove the trays from the oven.
- Let the cookies rest on the hot tray for 5-10 minutes, to continue baking, then transfer them to a cooling rack and allow them to cool completely.
Do not overbake these cookies, they will be dry and crunchy instead of soft if overbaked, so it's always good to keep an eye on the cookies in the last minute or so of baking time.
You should remove the cookies when the centers still look a bit undercooked. If the tops of the cookies look completely dry the cookies will be dry too.
It's also important to make sure your oven is baking at the right temperature. We recommend placing an oven thermometer inside the oven to make sure your oven is heating to the correct temperature.