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Soft Oatmeal Raisin Cookies make a new twist on an old classic cookie recipe. Get this delicious soft oatmeal raisin cookies recipe you are sure to love.
I love oatmeal raisin cookies. I mean, LOVE them. So, the other day I decided to try my hand at making another variety for a perfectly soft oatmeal raisin cookies.
Oh my goodness gracious, y’all! These cookies!
I have to tell you, they are different from any other soft oatmeal raisin cookie I’ve ever had. They are so delicious and addictive, soft and chewy, and absolutely one of my new favorite cookies ever. Seriously.
I played around with the recipe to make sure the texture was just perfect and would result in a nice, soft, chewy oatmeal raisin cookie that was a bit different from any other I’ve ever made, or eaten for that matter.
It was interesting to watch the plate of cookies disappear. First, it was piled high with cookies and then, every time I would pass by them, they were dwindling two by two. Now, I’m not confessing to being the only one grabbing a few each time. I feel certain I must have had help in that department. Surely.
I will say that next time I make them, I better have the foresight to pack most of them up and deliver to friends or send with Little Buddy to Scouts or youth. Otherwise, I’ll be questioning myself even more! Ha!
Anyway, here’s my Soft Oatmeal Raisin Cookies Recipe. I hope you love them as much as I do.
Soft Oatmeal Raisin Cookies Recipe
- 1 cup butter
- 1 cup brown sugar packed
- 1 cup sugar
- 2 eggs
- 1 tablespoon vanilla
- 3 cups all-purpose flour
- 1 cup quick-cooking oats
- 1 teaspoon sea salt
- 3/4 teaspoon baking soda
- 1 1/2 cups raisins
- Preheat oven to 350º F.
- Cream butter then add sugars and mix until light and fluffy. Add eggs and vanilla.
- Mix until well-combined. Add flour, oats, sea salt, and baking soda to butter mixture.
- Mix well and then stir in raisins. Scoop dough onto a cookie sheet spacing well apart to allow room for the cookie to spread lightly. Bake for about 8 minutes or until lightly browned. Remove from oven and allow to cool completely.
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Want to try recipe but want to know if you use self rising or plain flour
Nelda, I use all-purpose flour for these cookies. Hope you enjoy!