Chewy Oatmeal Raisin Cookies
These Chewy Oatmeal Raisin Cookies are perfectly soft in the center and crisp on the outside. With just a handful of ingredients and 0 chill time, this is definitely the best oatmeal raisin cookie recipe! Whip up a batch and enjoy with a big glass of milk.
Soft & Chewy Oatmeal Raisin Cookies
Of all the great cookies in the world, oatmeal raisin is always a top favorite. They’re so simple, sweet, soft, and chewy–total comfort food cookie!
It’s hard to go wrong with any baked oatmeal raisin cookie but the ones that are soft and chewy on the inside with slightly crisp edges? Oh, those are the absolute best – especially when enjoyed with a glass of milk!
So that’s what we’re making today. Perfectly soft and chewy oatmeal raisin cookies. This easy cookie recipe is made with simple ingredients and requires 0 chill time! Just 30 minutes stand between you and warm, gooey oatmeal raisin cookies!
Love a great cookie recipe? We do too, which is why we totally have you covered with all of the best recipes: S’mores Stuffed Cookies | Best Sugar Cookies (Soft and Chewy) | Lemon Snowball Cookies | Vanilla Melt Away Cookies | Chocolate Chip Toffee Pecan Cookies
Here’s what you’ll need to make Chewy Oatmeal Raisin Cookies (the exact measurements and full recipe instructions are below in the easy to print recipe card):
- All-purpose flour – Be sure to measure the flour properly to get the right consistency in the cookies.
- Baking powder
- Ground cinnamon
- Butter – Softened but not melted.
- Granulated sugar
- Brown sugar – You can use either light or dark brown sugar.
- Vanilla extract
- Old fashioned rolled oats – Be sure you use old fashioned rolled oats and not quick oats.
What Kinds of Oats to Use?
Homemade oatmeal cookies are made with old-fashioned rolled oats. Quick oats will get too soft and mushy while steel-cut oats will not often enough. Rolled oats give you that perfectly soft and chewy texture.
How to Make Oatmeal Raisin Cookies
These soft and chewy oatmeal cookies come together with a few easy steps.
- Cream the butter. Cream the butter and sugars until light and fluffy. Add in the vanilla and eggs.
- Add the dry ingredients. Whisk together the flour, baking powder, salt, cinnamon and nutmeg in a separate bowl. Slowly add into the flour mixture, beating on low speed. Fold in the oats and raisins.
- Bake. Scoop balls of cookie dough 2 inches apart on the prepared cookie sheets. Bake for 12 to 14 minutes. Allow to cool for 5 minutes, then transfer to a wire cooling rack.
My Cookies Spread Too Much! What Do I Do?
First, to prevent this from happening, be sure to carefully measure the ingredients – especially the flour. Also, be sure to that the butter is just room temperature, not overly softened. Too soft butter is the main reason cookies spread too much.
But, if you pull the oatmeal and raisin cookies from the oven and realize they’re spread too much, don’t worry! Just take a knife or spatula and push the edges back into the center. It’ll make the center nice and puffy while also giving the edges a nice clean shape.
Tips for the Best Oatmeal Raisin Cookies
For the best oatmeal raisin cookies, keep the following things in mind.
- Measure the ingredients correctly. This is super important with both the flour and sugars. Too little flour can mean the cookies spread too much while using extra flour will mean they don’t spread enough. And the sugar gives the moist and soft texture, so be sure to use enough.
- Allow room for spreading. These cookies will spread on the pan so be sure to leave plenty of room.
- Don’t overbake. While the outsides will begin to brown, the centers should still appear slightly underbaked when you remove them from the oven.
- Enjoy warm. If you can enjoy an oatmeal raisin cookie warm from the oven, especially with a glass of cold milk, it will be the best moment of your day!
Want to switch up your oatmeal raisin cookies a bit? Here are a few ideas!
- No raisins. Not a fan of raisins? You can just leave them out and make simple oatmeal cookies.
- Cranberry white chocolate. Instead of raisins, use dried cranberries and white chocolate chips.
- Chocolate chips – Oatmeal chocolate chip cookies are delicious! You can use semi-sweet chocolate chips, dark chocolate chips, or chocolate chunks.
- Nuts – Chopped walnuts or pecans make a great complement to the oatmeal and raisin flavors while add a little crunch to the cookie.
How Long Will These Cookies Last?
I mean….that really depends on how quickly you and your family devour them! They never last more than a day or two in my house.
Technically speaking, your oatmeal raisin cookies will stay soft and chewy for up to 5 days at room temperature. Just be sure to store them in either a food storage container or ziptop bag.
Can I Freeze Oatmeal Raisin Cookies?
Oatmeal cookies do tend to freeze well. Be sure to allow them to cool completely so they don’t stick together or create moisture in the freezer. Then transfer to a zip-top bag or another freezer-safe storage container.
Freeze for up to 3 months. Thaw on the counter or pop an individual cookie into the microwave for 30 seconds or so.
More Cookie Recipes
Oatmeal Raisin Cookies
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 1/2 cups 3 sticks butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar packed
- 2 eggs
- 1 teaspoon vanilla extract
- 3 cups old fashioned rolled oats not quick oats
- 1 1/2 cups raisins
- Preheat the oven to 375F degrees. Line baking sheets with parchment paper; set aside.
- In a medium mixing bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg.
- In large bowl, cream the butter and both sugars together with an electric mixer on high until light and fluffy, about 3-4 minutes. Beat in the vanilla and eggs.
- While mixing on low speed, slowly add in the flour mixture. Fold in the oats and raisins until fully incorporated.
- Use a cookie scoop to scoop the dough into 1 1/2-inch dough balls and place two inches apart on the prepared cookie sheets.
- Bake the cookies for 12-14 minutes until slightly golden around the edges. Cool for 5 minutes on the baking sheets, then transfer to a wire cooling rack.