Soft And Chewy Oatmeal Raisin Cookies
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These quick and easy oatmeal raisin cookies are soft, chewy, and full of flavor. A simple family favorite recipe you’ll make again and again.
Looking for a no-fail oatmeal raisin cookie recipe? You will love this classic family favorite! They’ve been my go-to cookie since I was a little girl.
These cookies are perfectly soft, with just the right amount of sweetness, and loaded with plump raisins.
Even better, they are so quick and easy to whip up, making them the perfect treat on busy days or for last-minute easy desserts.
Looking to make up a yummy cookie tray? Make sure to add these soft ginger molasses cookies, butter pecan cookies, and brown sugar shortbreads.
You’ll Love These Cookies Because
- No need to chill the dough, so you can make these treats up quickly.
- The cookies have a slight crunch on the outside but are soft and chewy on the inside.
- Buttery and packed with flavor and soft raisins.
- Tastes just like how grandma used to make them.
How To Make Oatmeal Raisin Cookies
Step By Step Directions
Preheat your oven to 375F and line your baking sheets with parchment paper, then set them aside.
In your stand mixer or a large mixing bowl, cream together the butter and sugar until they are well combined.
Then, add in the eggs and vanilla and mix well.
In a separate bowl, mix together the flour, rolled oats, baking soda, salt, and cinnamon.
Add the dry ingredients to the wet ingredients and mix until combined.
Next, add the raisins and stir until they are just mixed in.
Using a 1 to 2 tablespoon cookie scoop, drop the dough onto your cookie sheet and bake for 8 to 10 minutes until the bottom is slightly golden brown.
Let the cookies cook on your cookie sheet for 5 minutes, then transfer them to a wire cooling rack.
Storage And Freezing
You can store your fully cooled cookies in an airtight container for up to 4 days.
To freeze baked oatmeal raisin cookies, place them on a parchment-lined baking tray and cover with another layer of parchment. Place the tray into your freezer for 1 to 2 hours until the cookies are frozen.
Layer the frozen cookies into an airtight container with wax paper or parchment paper between the layers. Label and date the container and place it back into the freezer. Frozen cookies can last for up to 3 or 4 months.
Ingredient Notes And Substitutions
Butter: Make sure you use room temperature butter so it easily creams with the sugar. You can substitute Crisco in the cookies, but it might change how they spread.
Sugar: This recipe uses all white sugar, but you can substitute brown sugar.
Rolled Oats: I love using rolled oats (also called old-fashioned oats) in these cookies. They help make nice, chewy oatmeal cookies without being overbearing. But quick oats are also a great option, they’ll just dissolve into the cookie more.
Soft And Chewy Oatmeal Raisin Cookies
Ingredients
- 1 cup butter softened
- 1 cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all purpose flour
- 1 cup rolled oats
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 cup raisins
Instructions
- Preheat your oven to 375F.
- Line your baking sheets with parchment paper, then set them aside.
- In your stand mixer or a large mixing bowl, cream together the butter and sugar until they are well combined.
- Add in the eggs and vanilla and mix well.
- In a separate bowl, mix together the flour, rolled oats, baking soda, salt, and cinnamon.
- Add the dry ingredients to the wet ingredients and mix until combined.
- Next, add the raisins and stir until they are just mixed in.
- Using a 1 to 2 tablespoon cookie scoop, drop the dough onto your cookie sheet and bake for 8 to 10 minutes until the bottom is slightly golden brown.
- Let the cookies cook on your cookie sheet for 5 minutes, then transfer them to a wire cooling rack.
Notes
- I like to use a 1.5 tablespoon cookie scoop, but a 1 or 2 tablespoon scoop works well too.
- Store cooled cookies in an airtight container at room temperature for up to 4 days.
- To freeze layer the cookies between parchment or wax paper and place into the freezer until they are frozen. Then transfer to a freezer safe container with parchment paper between each layer. Freeze for up to 3-4 months.
Nutrition
These values are from a nutritional database and automatically calculated, and should only be used as an approximation.
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Kim Mills is a homeschooling mom of 6 and lives on an urban homestead in Ontario, Canada. Blogging at Homestead Acres she enjoys sharing tips to help you save money, grow and preserve your own food.
Not the best. Not enough raisins or oatmeal. Won’t recommend.