Soft And Chewy Oatmeal Raisin Cookies Recipe

I just baked a batch of Soft Oatmeal Raisin Cookies with unsalted butter, light brown sugar, vanilla extract, and eggs. The blend of cinnamon and hearty old fashioned oats combines perfectly with plump raisins. I am truly thrilled to share this exceptionally moist treat that refreshes a timeless classic favorite.

I grew up loving these Soft And Chewy Oatmeal Raisin Cookies. There’s just something about mixing 1 cup unsalted butter with 1 cup light brown sugar and 1/2 cup granulated sugar that gives the dough a real rich start.

Then, adding 2 large eggs and 2 teaspoons vanilla extract makes it come together in a way that is so satisfying. I mix in 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon and 1/2 teaspoon salt to balance out all that sweetness.

When I stir in 3 cups old fashioned rolled oats and 1 cup raisins, the cookies get their irresistible flavor and texture. Every bite reminds me of the time I first tasted Chewy Oatmeal Cookies Raisin and even some Oatmeal Raisin Bars Chewy vibes.

Trust me, these Homemade Oatmeal Raisin Cookies are so different from the norm and you absolutely gotta try them!

Why I Like this Recipe

I like this recipe because:
1. I love how the cookies always come out soft and chewy, even when they’re a bit crisp around the edges.
2. I really enjoy the mix of flavors— the buttery sweetness with a hint of cinnamon and all those juicy raisins makes every bite fun.
3. I like that it’s super simple to make, so I can whip them up whenever I want a quick sweet treat.
4. They remind me of childhood and cozy afternoons in the kitchen with family.

I just gotta say these oatmeal raisin cookies are seriously awesome. They come out moist and delicious and are loaded with plump raisins that burst with flavor. Honestly, i think these are the best oatmeal cookies i’ve ever had— they never overcomplicate things, and that’s why i keep coming back for more.

Ingredients

• Soft butter adds rich taste and moisture giving cookies a tender texture.
• Light brown sugar supplies natural sweetness and slight caramel notes for chewy treats.
• Granulated sugar boosts sweetness and helps cookies achieve crisp edges around the outside.
• Old fashioned oats lend fibre, hearty texture and a wholesome taste to every bite.
• Raisins contribute a burst of natural sweetness and a chewy consistency that brightens each cookie.
• Eggs act as a binder adding protein and richness while keeping cookies moist inside.
• All purpose flour gives the cookies their structure and tender cakey crumb through gentle mixing.
• Vanilla extract infuses a warm aroma and flavor making every cookie extra inviting.

Ingredient Quantities

• 1 cup unsalted butter, softened
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs, at room temp
• 2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3 cups old fashioned rolled oats
• 1 cup raisins

How to Make this

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a large bowl, cream together the unsalted butter, light brown sugar, and granulated sugar until smooth and fluffy.

3. Beat in the eggs one at a time along with the vanilla extract until well combined.

4. In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt.

5. Gradually mix the dry ingredients into the wet mixture until just combined, don’t overmix it.

6. Stir in the old fashioned rolled oats ensuring they’re evenly distributed.

7. Fold in the raisins until they’re well mixed into the dough.

8. Drop rounded tablespoons of dough onto your baking sheet, spacing them about 2 inches apart.

9. Bake for about 10-12 minutes or until the edges are lightly golden but the centers still look soft.

10. Let the cookies cool on the baking sheet for a few minutes then transfer them to a wire rack to cool completely.

Equipment Needed

1. Oven for preheating
2. Baking sheet
3. Parchment paper
4. Large bowl for creaming butter and sugars
5. Second bowl for mixing dry ingredients
6. Electric mixer or hand whisk
7. Measuring cups and spoons
8. Spatula for folding and stirring
9. Cooling rack for cookies to cool completely

FAQ

Soft And Chewy Oatmeal Raisin Cookies Recipe Substitutions and Variations

• If you dont have unsalted butter, you can use salted butter instead but reduce the extra salt in the recipe
• You can swap light brown sugar with dark brown sugar to get a deeper molasses flavor
• If you’re out of granulated sugar, try using an equal amount of coconut sugar for a slightly different taste
• For eggs, you can substitute each with a flax egg (mix 1 tablespoon flaxseed with 3 tablespoons water) if you’re aiming for a vegan version
• Replace raisins with dried cranberries if you want a tangier twist on your cookies

Pro Tips

1. Make sure your butter and eggs are at room temperature before you start mixing, it really helps the ingredients blend more evenly and stops your cookies from turning out too dense.
2. When mixing your dry ingredients, try to sift them so you don’t end up with clumps that can mess with the texture of your dough.
3. Be careful not to overmix once you add the dry ingredients; just stir until you cant see any flour, overdoing it can make your cookies tough.
4. Let the cookies cool on the baking sheet for a couple of minutes before moving them on to a rack, this helps them hold together better as they firm up a bit.