Chewy Oatmeal Raisin Cookies

Soft and chewy oatmeal cookies filled with the perfect amount of raisins are a classic that will never stop making in my house. These have been Sean’s favorite cookies for as long as I can remember.

Soft and chewy Oatmeal Raisin Cookies

I’ve been making this recipe since we got married (was it really 25+ years?!) and the recipe is timeless for a reason. These really are the best oatmeal raisin cookies.

(And I take no credit for that. The recipe below is adapted very slightly from the old recipe on the Quaker oatmeal box page.)

With simple pantry ingredients, some butter, a few eggs, and a generous handful of raisins, these cookies come together in no time.

The batter freezes well, as do the cookies, so I often double or triple the recipe to keep on hand.

What’s not to love about storing cookie dough in the freezer?

Frozen cookie dough

A few years ago I was sick over the holidays and craving oatmeal cookies, but I didn’t have any in the freezer. Side note: This cookie dough freezes beautifully, so I highly recommend saving some for future baking.

Sean made a bunch of these cookies for me for Christmas and they turned out perfect. Baking isn’t his thing at all, so having an easy and reliable recipe helps!

In addition to storing the cookie dough in the freezer, I recommend putting a few cookies in the freezer as well. I love eating them as a snack with my morning coffee.

Kitchen Tip: I use this bowl, sheet pan, and cookie spoon to make this recipe.

Soft oatmeal cookies with raisins

For this recipe you will need the following ingredients:

• butter
• White sugar
• light brown sugar
• eggs
• vanilla extract
• Flour
• baking powder
• kosher salt
• old-fashioned oats
• raisins

Soft Oatmeal Raisin Cookies recipe

To make these cookies, first preheat the oven to 350°F. In a large bowl, beat the butter on medium-high speed until smooth and almost fluffy, about 2 minutes. Add the sugar and continue beating until the mixture is light and fluffy, about 4 minutes. Add the eggs and vanilla and mix again until smooth.

In a separate bowl, whisk together all the dry ingredients except the raisins. Gradually add this mixture to the wet ingredients, half at a time. Stir until fully mixed. Add the raisins and stir well.

Using a medium-sized spoon, scoop the batter onto a large baking sheet lined with parchment paper or a silicone mat. (For larger cookies, make golf ball sized balls of dough and place only 6 at a time on a baking sheet.)

Bake for 8-9 minutes. Remove from the oven before the cookies are browned and still look soft in the center.

Let the cookies cool on the sheet for 5-10 minutes. This allows them to finish baking without overcooking. Store in an airtight container at room temperature.

Cookies without chocolate

The pro-raisin/anti-raisin oatcake argument will likely never be resolved. And while I love a great chocolate chip cookie, I also love some cookies without a little chocolate in them.

If you’re not a chocolate lover, I recommend checking out Coconut Lover’s Oatmeal Cookies and Almond Shortbread’s Thumbprint Cookies as well.

Maple Nut Scone Cookies. Mexican Wedding Cookies and Glazed Lemon Cookies are other delicious options.

{originally posted 1/5/12 – recipe notes and photos updated 7/5/23}