How to Make the Best Soft and Chewy Oatmeal Cookies with Raisins
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There’s something about oatmeal cookies that just feels like home. These soft and chewy oatmeal cookies are my go-to when I want something warm, cozy, and nostalgic.
My daughter absolutely loves having these cookies as a snack between her figure skating practices. They’re the perfect nugget of energy to keep her going on the ice, especially on long training days! Whether packed in her school lunchbox, taken on a road trip, or enjoyed after practice, these cookies never fail to give her the boost she needs.
Growing up, my kitchen was always filled with the scent of freshly baked cookies. Now, my daughter loves having these oatmeal cookies as a snack between her figure skating practices. It’s the perfect little nugget of energy to keep her going on the ice, especially on long training days!
Now, I bake them for my own family, and they’ve become a staple in our house—whether packed in my daughter’s school lunchbox, taken along for road trips, or enjoyed with a cup of tea at home.
The secret to getting that perfect chewy texture is soaking the raisins before adding them to the dough. This small extra step makes a big difference, giving the cookies extra moisture and sweetness in every bite.
If you’re looking for a classic homemade cookie recipe that’s easy to make and packed with flavor, you’ll love these oatmeal raisin cookies! They also pair perfectly with my Soft Chocolate Chip Cookies or my Peanut Butter Cookies if you want to create an assorted cookie platter. For another cozy and spiced treat, try my Carrot Bundt Cake with Cream Cheese Frosting, or if you're looking for a festive baking project, check out my Gingerbread Cookies with Royal Icing.
These cookies are also a great addition to a homemade Christmas Cookie Box or a sweet pairing for my French Toast during a cozy breakfast spread!
Why I Love This Recipe
- Perfectly Chewy & Soft – Thanks to brown sugar and softened raisins.
- Packed with Warm Flavors – A hint of cinnamon gives these cookies the best cozy flavor.
- Great for Meal Prep – These cookies store well, making them perfect for snacks throughout the week.
- Simple Ingredients – No fancy ingredients, just pantry staples.
Equipment I Use & Why It’s Important
Having the right tools makes all the difference when it comes to achieving that perfect soft and chewy texture. Here’s why each one is essential for this recipe:
- Stand Mixer with Paddle Attachment – Creaming the butter and sugars properly is key to getting a light and chewy texture. A stand mixer does this quickly and evenly, ensuring the ingredients are fully incorporated without overmixing.
- Wooden Spoon – The dough gets quite thick once the oats and raisins are added, so a sturdy wooden spoon makes it easier to mix everything together without breaking up the oats or smashing the raisins.
- Mixing Bowls – Separating dry and wet ingredients before combining ensures even distribution and prevents clumping, leading to a smooth and well-balanced cookie dough.
- Cookie Dough Scoop (2 tbsp) – This tool makes sure every cookie is the same size, which helps them bake evenly. No more overdone or undercooked cookies!
- Parchment Paper or Silicone Baking Mats – These keep the cookies from sticking to the baking sheet and also help them bake more evenly by preventing direct contact with the hot pan.
- Cooling Rack – Allowing the cookies to cool off the baking sheet prevents overbaking from residual heat and helps maintain that soft, chewy text
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Ingredients & Healthier Alternatives
Want to make these cookies a little healthier? Here are some easy swaps that maintain the flavor and texture while making them a bit more nutritious.
- 1 Cup All-Purpose Flour – Provides structure to the cookies. (Swap for whole wheat flour or a 50/50 mix for added fiber.)
- ½ teaspoon Ground Cinnamon – Adds warmth and depth of flavor.
- ½ teaspoon Baking Soda – Helps the cookies rise slightly and stay soft.
- ¼ teaspoon Salt – Balances the sweetness.
- ½ Cup Unsalted Butter (Softened) – Gives the cookies a rich and tender texture. (Use coconut oil or unsweetened applesauce for a lower-fat alternative.)
- ¼ Cup Brown Sugar – Adds moisture and chewiness. (Swap for coconut sugar or maple syrup for a refined sugar-free option.)
- ¼ Cup Granulated Sugar – Provides the perfect balance of sweetness. (Reduce or swap with monk fruit sweetener for a lower sugar option.)
- 1 Large Egg – Binds the ingredients together. (Use a flax egg (1 tablespoon flaxseed + 3 tablespoon water) for a vegan alternative.)
- 1 teaspoon Vanilla Extract – Enhances the cookie’s flavor.
- 1 ½ Cups Old-Fashioned Rolled Oats – Adds chewiness and heartiness.
- 1 Cup Raisins – Soaked in boiled water for 5-7 minutes to make them plump and juicy. (Use dried cranberries or chopped dates for a different natural sweetness option.)
How I Make It
Step 1: Prep the Ingredients
- Measure out all ingredients to make the baking process smooth.
- Soak the raisins in boiled water for 5-7 minutes, then drain. This makes them plump and soft.
Step 2: Make the Dough
- In a mixing bowl, whisk together flour, cinnamon, baking soda, and salt. Set aside.
- In a stand mixer fitted with a paddle attachment, cream butter, brown sugar, and granulated sugar for 1-2 minutes until light and fluffy.
- Add the egg and vanilla extract, and mix again until fully combined.
- Gradually add in the dry ingredient mixture, mixing on low speed until just combined.
- Fold in the oats and drained raisins using a wooden spoon, as the dough will become thick.
Step 3: Chill the Dough
- Cover the mixing bowl with plastic wrap and chill the cookie dough in the refrigerator for 30 minutes.
Step 4: Bake the Cookies
- Preheat the oven to 350°F (175°C).
- Line two large baking sheets with parchment paper or silicone baking mats.
- Use a 2-tablespoon cookie scoop to portion the dough evenly onto the prepared baking sheets.
- Bake one tray at a time for 10-12 minutes, or until the edges are golden brown and the tops are just set.
Step 5: Cool & Enjoy
- Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes.
- Transfer to a cooling rack to cool completely before storing.
How to Store & Keep These Cookies Fresh
If you're planning to gift or take these cookies on the go, check out my guide on How to Individually Package Cookies for Gifts for a neat and professional way to wrap each cookie.
- Room Temperature – Store in an airtight container for up to 1 week.
- Freezing Option – Wrap cookies in plastic wrap and aluminum foil, then freeze for up to 3 months.
- Reheating Tip – Microwave for 10 seconds to bring back that fresh-out-of-the-oven softness!
Additional Tips for the Best Oatmeal Cookies
- Don’t Skip Chilling the Dough – This prevents the cookies from spreading too much.
- Soften the Butter, Don’t Melt It – Room temperature butter creates the best texture.
- Use Fresh Oats – Old oats can dry out and affect the chewiness of the cookies.
- Try Different Add-Ins – Swap raisins for chocolate chips, chopped nuts, or dried cranberries for variety.
- Make It Healthier – Use whole wheat flour, swap coconut sugar for brown sugar, or add flaxseed for extra fiber.
More Cookies Recipes
More Classic Cookie Recipes to Try
- Soft Chocolate Chip Cookies – A timeless favorite with gooey chocolate in every bite.
- Peanut Butter Cookies – A rich and nutty cookie with a soft center.
- Pinwheel Cookies for the 4th of July – A fun, festive twist on classic sugar cookies.
- Cranberry Orange Muffins – Another delicious baked treat with chewy and citrusy flavors.
- Gingerbread Cookies with Royal Icing – A must-have holiday cookie with a perfect crunch.
- Oven Baked Bratwurst – Because savory and sweet make a perfect pairing!
- Homemade Whipped Cream – Perfect for serving with warm cookies.
These soft and chewy oatmeal cookies are a family favorite. Whether you enjoy them fresh out of the oven or save them for later, they always deliver the perfect balance of warm, spiced flavors and chewy texture. They also make an ideal snack for kids on the go, perfect for school lunchboxes, road trips, or after-school treats!
Happy baking! 🍪✨
Soft Oatmeal Raisin Walnut Cookies
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Equipment
- Dough scoop 2 tablespoon scoop
Ingredients
- 1 Cup All-Purpose Flour
- ½ teaspoon Ground Cinnamon
- ½ teaspoon Baking Soda
- ¼ teaspoon Salt
- ½ Cup Unsalted Butter room temperature
- ¾ cup Maple syrup
- 1 Large Egg
- 1 teaspoon Vanilla Extract
- 1 ½ cups Old-Fashioned Rolled Oats
- 1 cup Raisins Soak raisins in boiled water for 15 minutes, and drain.
- 1 cup Walnuts chopped
Instructions
- First, prepare and measure out all of the oatmeal raisin cookie ingredients with the measuring cup and spoons.
- Next, pour the flour, cinnamon, baking soda, and salt into a large mixing bowl.
- Combine the dry ingredients completely with a blending whisk.
- Then, prepare a KitchenAid mixer with a blending attachment and a stand mixer bowl.
- Add the softened butter to the mixer bowl.
- Beat the butter by itself until peaks form.
- Then, pour in the maple syrup.
- Mix the ingredients together until well combined.
- Next, add in the eggs and vanilla extract.
- Mix again until the ingredients are incorporated with each other.
- Add the flour mixture into the mixer bowl of wet ingredients.
- Beat and blend the ingredients until the cookie dough is smooth and the ingredients are completely mixed together.
- Next, switch to the hook attachment and add in the raisins, walnuts, and oats.
- Mix the cookie dough one more time to make sure everything is completely combined.
- Then, line a baking sheet or two with a sheet of parchment paper and grab a dough scoop. Use the scoop to spoon even cookie dough balls, spread out, over the lined cookie sheets.
- Chill the cookie dough balls in the fridge for 30 minutes and preheat the oven to 350°F.
- Bake the oatmeal raisin cookies for 10-12 minutes.
- Then, let the cookies cool on the pan for another 10 minutes.
- Finally, serve and enjoy!
Notes
Nutrition
Food Photography & Video Tips from My Studio
Here’s a peek at the tools, gear, and camera setups I use to film my recipe videos and photograph food at home. Over the years, I’ve tested dozens of different setups, and now I’m sharing what actually works for me—whether I’m filming overhead shots for YouTube or styling still photos for my blog. If you’re curious about how I create the content you see here, these posts are a great place to start.
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