I just made the Best Soft Oatmeal Raisin Cookies, unbelievably tender and packed with plump raisins, and I can’t get over them.

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I’m obsessed with these because they actually taste like real stuff, not sugar glue. I love how the Best Soft Oatmeal Raisin Cookies feel dense but tender, with pockets of chewy raisins and that grainy comfort from old fashioned rolled oats.

And I keep coming back for the crumb that bends when you bite it. I adore a recipe that reads like a snack and doubles as breakfast.

But forget pretension; these are plain honest cookies. Easy Soft Oatmeal Cookies, yes.

Purely about the texture and the raisins popping here and there. I want one now right this second please.

Ingredients

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Butter: adds rich, buttery softness and helps cookies stay tender and chewy.
Plus brown sugar: gives moist, caramel notes and deep chewiness you’ll crave.
Granulated sugar: lifts sweetness and helps edges get a slight crisp.
Basically eggs: bind everything, give structure and a little protein boost.
Vanilla extract: warms the mix and makes flavors feel rounded and familiar.
Flour: gives the cookies structure while keeping them tender, not cakey.
Baking soda: helps cookies spread and brown, lightening the texture a bit.
Cinnamon: adds cozy warmth and a tiny spicy lift to each bite.
Salt: wakes up the sweetness and keeps things from tasting flat.
Oats: bring hearty chew, whole grain texture, and a rustic feel.
Raisins: sweet, chewy pockets of fruit, plump or normal, your call.
Plus they make every bite a little surprise of sweetness.

Ingredient Quantities

1 cup (2 sticks) unsalted butter, softened

1 cup packed light brown sugar

1/2 cup granulated sugar

2 large eggs

1 teaspoon 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 (plump or regular, your choice)

How to Make this

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1. Preheat oven to 350 F and line baking sheets with parchment paper or lightly grease them, you dont want the cookies to stick.

2. In a large bowl cream together 1 cup softened unsalted butter, 1 cup packed light brown sugar and 1/2 cup granulated sugar until light and a bit fluffy, about 2 to 3 minutes with a mixer or longer by hand.

3. Beat in 2 large eggs one at a time, mixing well after each, then stir in 1 teaspoon vanilla extract.

4. In a separate bowl whisk 1 1/2 cups all purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon and 1/2 teaspoon salt so the leavening and spice are evenly distributed.

5. Gradually add the dry ingredients to the butter mixture and mix until just combined, dont overmix or the cookies get tough.

6. Fold in 3 cups old fashioned rolled oats and 1 cup raisins until everything is evenly coated; if your raisins seem dry, plump them in hot water for 5 minutes, drain and pat dry first.

7. Chill the dough in the fridge for 30 to 60 minutes if you can, this helps the cookies hold shape and stay soft inside.

8. Scoop dough by tablespoon or use a small cookie scoop and place balls about 2 inches apart on the prepared sheets, press slightly to flatten tops because these wont spread a ton.

9. Bake for 9 to 11 minutes at 350 F, or until the edges are set and just starting to color but centers still look a touch underdone, that underbake is what keeps them soft.

10. Let cookies cool on the baking sheet for 5 to 10 minutes to finish cooking, then transfer to a wire rack to cool completely; store in an airtight container with a slice of bread to keep them chewy longer.

Equipment Needed

1. Oven (preheat to 350 F)
2. Baking sheets (2) lined with parchment paper or lightly greased
3. Large mixing bowl and a medium mixing bowl
4. Electric mixer or a sturdy whisk and elbow grease
5. Measuring cups and spoons (including 1 cup, 1/2 cup, and teaspoons)
6. Rubber spatula or wooden spoon for folding
7. Cookie scoop or tablespoon for portioning
8. Wire cooling rack

FAQ

Q: Can I substitute the butter for something else? A: Yes, you can use equal amount of coconut oil or vegan butter if you need dairy free. The texture will be a bit different, more cake like with oil, but still tasty.

Q: How do I keep the cookies soft and chewy? A: Don't overbake them. Pull the cookies from the oven when edges are set but centers still look a little underdone. They'll firm up as they cool. Also chilling the dough for 30 minutes helps control spread and keeps them soft.

Q: Can I swap raisins for something else? A: Totally. You can use chocolate chips, dried cranberries, chopped dates or nuts. If you swap for dried fruit that is drier, soak them in hot water for 10 minutes and drain first so they don't steal moisture from the cookie.

Q: Do I have to use old fashioned rolled oats? A: Old fashioned oats give the best chewy texture. Quick oats will make them softer and a bit denser. Steel cut oats are a no, they won't soften enough in the baking time.

Q: Can I freeze the dough or baked cookies? A: Yes to both. Scoop and freeze the dough on a tray, then transfer to a bag. Bake from frozen adding 2 to 4 extra minutes. Baked cookies freeze great too, keep them in an airtight container up to 3 months.

Q: Why did my cookies come out flat or greasy? A: Flat cookies usually mean the butter was too soft or dough was too warm. Chill the dough and make sure butter is softened but not melty. Greasy can mean too much butter or underbaked centers so try a tad less butter or bake a minute longer.

Soft Oatmeal Raisin Cookies Recipe Substitutions and Variations

Butter: use 1 cup solid coconut oil (keeps cookies soft, flavor slightly coconutty) or 1 cup vegetable shortening for a neutral taste.
Brown sugar: swap with 1 cup packed coconut sugar for similar texture and color, or use 3/4 cup maple syrup but reduce other liquid slightly and chill dough before baking.
Eggs: replace each egg with 1 tablespoon ground flaxseed mixed with 3 tablespoons water (let sit 5 minutes) or 1/4 cup unsweetened applesauce per egg for chewiness.
Raisins: try 1 cup dried cranberries or 1 cup chocolate chips if you want a sweeter, more modern cookie.

Pro Tips

1) Chill the dough longer if you can, like 1 to 2 hours. It firms up the butter so the cookies hold their shape better and you end up with thicker chewier centers. If you forget, pop the scooped balls in the freezer for 10 minutes before baking.

2) Plump and flavor the raisins: soak them 5 minutes in hot water or hot tea, drain and pat dry, then toss with a teaspoon of flour so they don’t all sink to the bottoms. You can soak in rum or bourbon for grown up cookies, or cinnamon tea for extra spice.

3) Don’t overbake. Pull the trays when the edges are set but centers still look a little underdone. Let them finish on the hot sheet for 5 to 10 minutes, that carryover heat gives you soft centers not dry rocks.

4) For better texture and flavor, toast the oats lightly in a skillet for a few minutes until fragrant, or even brown the butter a bit before creaming for a nutty note. Also measure flour by spooning it into the cup and leveling off, not scooping, otherwise the dough will be too dense.

Soft Oatmeal Raisin Cookies Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I just made the Best Soft Oatmeal Raisin Cookies, unbelievably tender and packed with plump raisins, and I can't get over them.

Servings

servings

Calories

234

kcal

Equipment: 1. Oven (preheat to 350 F)
2. Baking sheets (2) lined with parchment paper or lightly greased
3. Large mixing bowl and a medium mixing bowl
4. Electric mixer or a sturdy whisk and elbow grease
5. Measuring cups and spoons (including 1 cup, 1/2 cup, and teaspoons)
6. Rubber spatula or wooden spoon for folding
7. Cookie scoop or tablespoon for portioning
8. Wire cooling rack

Ingredients

1 cup (2 sticks) unsalted butter, softened
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon 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 (plump or regular, your choice)

Directions

Preheat oven to 350 F and line baking sheets with parchment paper or lightly grease them, you dont want the cookies to stick.
In a large bowl cream together 1 cup softened unsalted butter, 1 cup packed light brown sugar and 1/2 cup granulated sugar until light and a bit fluffy, about 2 to 3 minutes with a mixer or longer by hand.
Beat in 2 large eggs one at a time, mixing well after each, then stir in 1 teaspoon vanilla extract.
In a separate bowl whisk 1 1/2 cups all purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon and 1/2 teaspoon salt so the leavening and spice are evenly distributed.
Gradually add the dry ingredients to the butter mixture and mix until just combined, dont overmix or the cookies get tough.
Fold in 3 cups old fashioned rolled oats and 1 cup raisins until everything is evenly coated; if your raisins seem dry, plump them in hot water for 5 minutes, drain and pat dry first.
Chill the dough in the fridge for 30 to 60 minutes if you can, this helps the cookies hold shape and stay soft inside.
Scoop dough by tablespoon or use a small cookie scoop and place balls about 2 inches apart on the prepared sheets, press slightly to flatten tops because these wont spread a ton.
Bake for 9 to 11 minutes at 350 F, or until the edges are set and just starting to color but centers still look a touch underdone, that underbake is what keeps them soft.
Let cookies cool on the baking sheet for 5 to 10 minutes to finish cooking, then transfer to a wire rack to cool completely; store in an airtight container with a slice of bread to keep them chewy longer.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.