Soft Oatmeal Raisin Cookies Recipe
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These homemade Oatmeal Raisin Cookies are soft yet chewy, flavorful, and full of sweet raisins! Readers remark it’s the most delicious oatmeal raisin cookie recipe they’ve ever made!
I love good oatmeal raisin cookies. So, many years ago, I created a recipe for the most soft oatmeal raisin cookies. And oh my goodness gracious – THESE cookies are amazing! From the comments I’ve received from readers over the last ten years, I’d say you agree!
I must tell you, they are different from any other soft oatmeal raisin cookie I’ve ever had. They are soft, chewy, and one of my favorite cookies ever.
The Softest and Chewiest Oatmeal Cookies!
These Soft Oatmeal Cookies are the best around for a few reasons:
Quick-Cooking Rolled Oats – While these type of oats are chewy, just like regular rolled oats, they are smaller and thinner – and they cook much faster than rolled oats.
Combination of Brown and Granulated Sugar – Brown sugar makes chewy, moist cookies. It has rich molasses that lends a caramel flavor to baked goods. Granulated, or white, sugar gives the cookies a tender texture and a bit of crispiness on the outside. The combination is a winner for cookies!
Bake Time – Since these cookies use quick-cooking rolled oats, they do not have to bake as long as recipes that use regular rolled oats. While baking times vary according to the oven used, climate, and altitude, my Soft Oatmeal Cookies generally bake in 8 to 10 minutes, while most recipes using rolled oats need anywhere from 12 to 15 minutes to bake. Quicker baking with more tender oats yields a softer oatmeal cookie!
Raisins – and more Raisins– This recipe uses a LOT of raisins, so every bite should have a sweet, juicy raisin! Be sure you use fresh, plump raisins for the best cookies!
Let’s discuss how you make them!
Ingredients
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
Butter – Use softened room-temperature butter to help it cream better with the sugars and eggs.
Brown and Granulated Sugar – The combination of sugars gives the cookies the best flavor, structure, and texture. Brown sugar makes the cookies moist and flavorful, and granulated (white) sugar gives the cookies structure and outer crispiness! Be sure to use both kinds as directed in the recipe.
Eggs – You can allow your eggs to reach room temperature in addition to the butter, but if you forget to take them out of the fridge early, no worries, they will still work in the cookie recipe. You will use two large eggs in these cookies to help bind the other ingredients together.
Vanilla – I use my homemade vanilla extract because of its pure, delicious flavor. You can also use your favorite pure vanilla extract.
Flour – All-purpose flour – Helps to give the cookies their structure.
Quick-Cooking Rolled Oats – These oats yield a softer cookie. Quick oats are just as nutritious as regular rolled oats but are softer because they are cut smaller and thinner.
Salt – Use sea salt or kosher salt. A bit of salt enhances the sweetness of the cookies.
Baking Soda – Helps the cookie dough to rise.
Raisins – I use a lot of raisins in these cookies, more than many other recipes. Be sure yours are fresh and plump for the best cookies!
How to Make Soft Oatmeal Raisin Cookies
Cream the Butter and Sugars – In a large mixing bowl, use your stand or hand mixer to cream the softened butter with both sugars until light and fluffy, about 3 minutes.
Mix in the eggs and vanilla – Add the eggs and vanilla extract to the creamed butter and sugar mixture. Mix until well combined, about 1 minute.
Add the dry ingredients – Add the flour, quick-cooking rolled oats, baking soda, and salt to the bowl of wet ingredients and combine well.
Stir in the raisins – Add raisins and stir until well incorporated throughout the cookie dough.
Scoop cookie dough – Scoop small balls of cookie dough onto the prepared baking sheet, leaving room between each cookie for spreading as they bake.
Bake, Cool and Serve. Bake these cookies in the preheated 350-degree oven for about 8 minutes or until they begin to lightly brown. Cookies continue to set as they cool, so be sure you don’t over-bake them. Allow the cookies to cool slightly on the baking sheet, then transfer them to a wire rack to cool completely.
I can’t wait for you to make a batch and watch the cookies disappear!
Storage Tips
To store: Store the cooled cookies in an airtight container on the countertop for 3 to 5 days.
To freeze baked cookies: Place completely cooled cookies in an airtight, freezer-safe container and freeze for up to 3 months.
To freeze unbaked cookies: Place cookie dough balls onto a parchment-lined baking sheet and freeze until frozen, about 30 minutes. Then, remove the scoops from the baking sheet, place them into a freezer-safe, airtight container, and place them in the freezer for up to 3 months.
When baking these cookies from frozen, there’s no need to thaw them before placing them in the oven. Just allow an extra minute or two for them to bake until they begin to lightly brown.
More Favorite Cookie Recipes
If you tried this Soft Oatmeal Cookies Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks for visiting!
Soft Oatmeal Raisin Cookies Recipe
Equipment
Ingredients
- 1 cup (226 g) butter, softened to room temperature
- 1 cup (213 g) brown sugar, packed
- 1 cup (198 g) sugar, granulated
- 2 (100 g) eggs
- 1 tablespoon (14 g) vanilla extract
- 3 cups (360 g) all-purpose flour
- 1 cup (89 g) quick-cooking oats
- 1 teaspoon (4 g) sea salt
- 3/4 teaspoon (4 g) baking soda
- 1 1/2 cups (224 g) raisins
Instructions
- Preheat oven to 350º F.
- In a large mixing bowl, using a stand mixer or hand mixer on medium speed, cream together the softened butter and the sugars until light and fluffy, about 3 minutes. Scrape down the sides of the bowl as necessary to make sure that the butter and sugar are well combined. Add the eggs and vanilla extract to the creamed butter and sugar mixture. Mix until well combined, about 1 minute.
- Add the dry ingredients – flour, quick oats, sea salt, and baking soda – to the wet ingredients and mix well. Then stir in the raisins.
- Stir the raisins into the mixed cookie dough.
- Scoop dough onto a cookie sheet spacing well apart to allow room for the cookies to spread lightly as they bake. Bake for about 8 minutes or until lightly browned. Allow the cookies to cool slightly on the baking sheet, then transfer them to a wire rack to cool completely.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
Originally published February 2014.
Everyone loved these. They stayed soft and chewy. I did add a tsp of cinnamon to the batter and I’m also going to try them with butterscotch chips instead of raisins.
Can I omit the sea salt totally or replace with normal salt?
Is it really 1 T of vanilla or did you mean 1 tsp. It seems like a lot.
These cookies are AMAZING!! I added an extra egg yoke for extra chewiness. Hard not to eat them all!
Can I use regular oats instead of the quick oats?
there are few ovens in japan. could these cookies be made by microwave? and if yes, what strength and for how long? thanks in advance for a great recipe.
I’ve not made them in the microwave, Joyce so I’m not able to give you that information.
What size did you drop these?
I love oatmeal raisin cookies but like a softer cookie and this sounds perfect. I am in the process of moving but will try them as soon as I get settled.
I hope you enjoy them and good luck with your move!
i boil my raisins for about a minute and drain them before putting them in the dough. Plumps them and keeps them soft.
I prefer my oatmeal cookies with lots of oats, could this recipe be adapted and use more oats without adjusting other ingredients?