Name: Chewy Oatmeal Raisin Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 1 cup (2 sticks) unsalted butter, softened; 1 cup brown sugar, packed; 1/2 cup granulated sugar; 2 large eggs; 1 tablespoon vanilla extract; 1 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1 1/2 teaspoons ground cinnamon; 1/2 teaspoon salt; 3 cups old-fashioned rolled oats; 1 1/2 cups raisins

Soft, thick, and irresistibly chewy, these oatmeal raisin cookies are everything I crave in a comforting homemade treat. They’re packed with juicy raisins, warm cinnamon, and that classic brown sugar flavor that brings back memories of baking with grandma. Perfect for sharing (or not), these cookies pair beautifully with a glass of cold milk or a hot cup of tea.

Why You’ll Love This Recipe

I love how these cookies strike the perfect balance between soft centers and lightly crisp edges. The oats give them a hearty texture, while the cinnamon and brown sugar make every bite rich and cozy. They’re easy to make with simple pantry ingredients, and the dough doesn’t need to be chilled—so I can enjoy warm cookies in under 30 minutes. Whether I’m baking for the holidays or just craving something sweet, these always hit the spot.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup (2 sticks) unsalted butter, softened

1 cup brown sugar, packed

1/2 cup granulated sugar

1 tablespoon vanilla extract

1 1/2 cups all-purpose flour

2 large eggs

1 teaspoon baking soda

1 1/2 teaspoons ground cinnamon

1/2 teaspoon salt

3 cups old-fashioned rolled oats

1 1/2 cups raisins

Directions

I start by preheating my oven to 350°F (175°C) and lining two baking sheets with parchment paper or silicone baking mats.

In a large bowl, I cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy.

I beat in the eggs one at a time, then stir in the vanilla extract.

In a separate bowl, I whisk together the flour, baking soda, cinnamon, and salt. I gradually mix the dry ingredients into the wet ingredients until everything is fully combined.

I fold in the oats and raisins, making sure they’re evenly mixed throughout the dough.

Using a tablespoon, I drop rounded scoops of dough onto the prepared baking sheets, spacing them about 2 inches apart.

I bake the cookies for 10–12 minutes, just until the edges are lightly golden and the centers still look a bit underbaked—they’ll finish cooking as they cool.

After baking, I let the cookies cool on the sheet for 5 minutes before moving them to a wire rack to cool completely.

Servings and timing

Prep Time: 10 minutes

Cooking Time: 12 minutes

Total Time: 22 minutes

Servings: About 30 cookies

Calories: Approximately 210 kcal per cookie

Variations

I like to switch things up sometimes by adding chopped walnuts or pecans for a bit of crunch. For a chocolatey twist, I swap out half the raisins for chocolate chips. If I want to make them a bit healthier, I replace half the butter with applesauce and reduce the sugar slightly. Dried cranberries or chopped dried apricots also make great substitutes for raisins.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 5 days. To keep them extra soft, I like to place a slice of bread in the container—it really helps! If I want to enjoy them warm, I pop a cookie in the microwave for 8–10 seconds. They also freeze beautifully: I freeze them in a single layer and then transfer to a freezer-safe bag. They last up to 3 months frozen.

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FAQs

How do I keep oatmeal raisin cookies soft?

I make sure not to overbake them and always store them in an airtight container. Adding a slice of bread to the container helps maintain softness.

Can I use quick oats instead of old-fashioned oats?

Yes, I can use quick oats, but the texture will be a bit softer and less chewy. I prefer old-fashioned oats for the best chew.

Do I need to chill the dough?

No chilling is needed for this recipe, which is one reason I love how quick it is. But if I do chill the dough, the cookies will be a bit thicker.

Can I freeze the cookie dough?

Absolutely. I scoop the dough into balls and freeze them on a tray, then transfer to a zip-top bag. I bake them from frozen, adding 1–2 extra minutes.

What’s the best way to plump raisins before baking?

If my raisins seem a bit dry, I soak them in warm water for 10 minutes, then drain and pat them dry before adding to the dough.

Conclusion

These chewy oatmeal raisin cookies are a comforting classic that never goes out of style. I love how easy they are to make and how they always deliver that nostalgic, home-baked flavor. Whether I’m baking them for a gathering or just for myself, they’re a sweet treat that everyone appreciates.

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