Soft & Chewy Oatmeal Raisin Cookie Recipe

Oatmeal Raisin Cookie… okay, so I messed this up three times before getting it right. Not even kidding. Batch #1 was crunchy like gravel (how??), batch #2 spread into one giant cookie sheet pancake, and batch #3… tasted fine but looked like sad beige cauliflower. Tragic.

But then. THEN. I finally got the soft-and-chewy thing nailed, the kind that reminds me of Sunday afternoons at my grandma’s house—where everything smelled like cinnamon and somebody was always yelling “don’t touch the oven!” even though you totally were going to.

Now, here’s the thing… people argue about oatmeal raisin cookies like it’s a personality test. Team “raisins are amazing” vs. team “raisins are betrayal.” I’m… annoyingly in the middle. I love them when they’re plump and juicy (gross word, sorry) and not those tiny dry pebble raisins that taste like regret.

Anyway. This oatmeal raisin cookie recipe is the one I make when I want chewy centers, crisp-ish edges, and that cozy brown-sugar vibe. And yes, there’s a tiny secret ingredient that makes it better. I’ll get to it.

Oatmeal Raisin Cookie: Why This Version Stays Soft & Chewy :

So the big “aha” moment for me was realizing chewy oatmeal raisin cookies are mostly about moisture management. Sounds dramatic. But true.

A few things make these stay soft:

• Brown sugar > white sugar (more moisture, more chew)
• Slightly underbaking (this is Do NOT skip this step energy)
• Soaking the raisins (I used to roll my eyes at this… then I tried it… and wow)
• A spoon of molasses (optional, but it gives that bakery depth)

Also, I think… no, I know chilling the dough for 30 minutes helps, especially if your kitchen is warm or you’re in a hurry and your butter got too melty. Learned this the hard way during lockdown when everyone was baking and I was out here making cookie puddles.

Ingredients for Oatmeal Raisin Cookies :

Here’s what you need for classic oatmeal raisin cookies chewy and soft. And yes, I’m going to tell you what I’ve swapped before when my pantry was basically empty.

• 1 cup unsalted butter, softened (if it’s half-melted, your cookies may spread; been there)
• 1 cup brown sugar, packed (light or dark both work)
• 1/4 cup white sugar (just enough for a little edge crisp)
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 tablespoon molasses (optional but AMAZING—hello oatmeal raisin cookies with molasses)
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt (sea salt if you’re fancy, regular salt if you’re normal like me)
• 3 cups old-fashioned rolled oats
• 1 1/2 cups raisins
• Optional: 1/2 cup chocolate chips (for oatmeal raisin cookies chocolate chip people… I see you)

Quick oats vs rolled oats :

If you’re making oatmeal raisin cookies with quick oats, you can. They’ll be a little more uniform and slightly less “chewy-chewy,” but still good. Use the same amount. I’ve done it when the store was out of rolled oats and I was mad about it for like 5 minutes.

Raisin soaking :

Put raisins in hot water for 10 minutes, then drain and pat dry. Last Tuesday I skipped this because my neighbor knocked on the door mid-measuring (why do they always knock when you’re wrist-deep in flour?), and the cookies were still fine… but not as good. The soaked raisins basically melt into the cookie. In a good way.

Oatmeal Raisin Cookies Easy Instructions :

Oh, and another thing—preheat your oven first. 350°F (175°C). The key is—oh wait, I forgot to mention—line your baking sheet with parchment. Or don’t, and then enjoy chiseling baked sugar off the tray later. Your choice.

1. Preheat oven to 350°F (175°C). Line 2 baking sheets with parchment paper.
2. Soak raisins in hot water for 10 minutes, then drain and pat dry.
3. Cream butter + brown sugar + white sugar for 2–3 minutes until fluffy-ish. It’ll look kind of like peanut butter frosting.
4. Beat in eggs one at a time, then vanilla. Add molasses if using.
5. In a separate bowl, mix flour, baking soda, cinnamon, and salt.
6. Add dry ingredients to the wet and mix until just combined. It’ll look a little thick and weird. Normal.
7. Stir in oats, then raisins (and chocolate chips if you’re doing that). Dough will be chunky and heavy. Like gym workout heavy.
8. Chill dough for 30 minutes if you can. If you can’t… it’s okay. But it helps.
9. Scoop 1 1/2 tablespoon balls (cookie scoop if you have one). Space them 2 inches apart.
10. Bake 10–12 minutes. Pull them when the edges look set but centers look slightly underdone. They’ll finish cooking on the tray.
11. Cool on the baking sheet for 10 minutes, then move to a rack. Or don’t move them and just snack like a gremlin. I won’t judge.

Set a timer. Seriously. I set mine for 10 minutes, then inevitably forget and panic at 13. And somehow it works out. Usually.

Oatmeal Raisin Cookie Bars, Icing, and “Healthy” Tweaks :

Oatmeal raisin cookie bars :

Press the dough into a 9×13 pan (greased or parchment-lined). Bake at 350°F for 18–22 minutes. Cool completely before cutting. If you cut early it crumbles and you’ll be mad. Ask me how I know.

Oatmeal raisin cookies with icing

Do a quick drizzle: mix 1/2 cup powdered sugar + 1–2 tablespoons milk + tiny splash vanilla. Drizzle over cooled cookies. Fancy. Slightly unnecessary. But cute.

“Healthy” oatmeal raisin cookies :

Look, I’m gonna be honest… a cookie is a cookie. But you can:

• Reduce sugar by 1/4 cup total (they’ll be less chewy though)
• Swap half the flour for whole wheat (a bit denser)
• Add chopped walnuts (makes them feel more “wholesome”)

Gluten free option :

For oatmeal raisin cookies gluten free: use a 1:1 gluten-free flour blend (like Bob’s Red Mill 1-to-1) and make sure your oats are certified gluten-free. Texture is slightly more tender/crumbly, but still totally snackable.

My Best Chewy Cookie Tips :

• Don’t overmix after adding flour. That’s how you get tough cookies.
• If your cookies spread too much, your butter was too soft. Chill the dough longer.
• If your cookies come out dry, you probably baked too long. Pull earlier next time.
• Add a pinch more salt if they taste “flat.” Salt makes sweet stuff taste better. Science.
• Store with a slice of bread in the container. Sounds weird. Works. (The bread donates moisture. Like a tiny carb humidifier.)

Have you ever tried the bread trick? Let me know in the comments because I’m curious if it’s just my family being weird.

People keep asking for the recipe, so I guess I did something right. Now I’m craving these again. Thanks a lot, brain. 🙂