These soft and chewy oatmeal raisin cookies are definitely a keeper recipe! Crisp on the outside and perfectly soft and chewy inside with lots of tender raisins and oats.
Allow me to introduce you to the oatmeal raisin cookie of your dreams. Yep, even if you’ve never dreamed about oatmeal raisin cookies you’re about to after one taste of these.
While this classic cookie usually gets a bad rep (which I’ve literally never understood) I promise you will have a different outlook after trying these.
From the crispy edges to the soft and chewy centers to all those sweet raisins and just a hint of vanilla + spice flavors, these cookies really do just tick every single box.
Hands-down, my favorite part about these cookies is that the dough doesn’t require any chilling! It will only take a few minutes to mix up the dough and real talk, you’re about to be in the cookie business in under 30 minutes.
If I may be so bold: this is the only oatmeal raisin cookie recipe you’ll ever need and that’s just a fact.
These Oatmeal Raisin Cookies feature…
- A picture-perfect soft and chewy texture
- Tender oats and raisins
- A quick dough that comes together in minutes
Making the Oatmeal Raisin Cookies
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Unsalted butter
- Brown sugar
- Maple syrup
- Egg
- Vanilla extract
- All-purpose flour
- Old-fashioned rolled oats
- Baking soda
- Cinnamon
- Nutmeg
- Salt
- Raisins
Tips for Perfect Oatmeal Raisin Cookies
- Cream butter and sugar together – make sure your butter is softened to room-temperature and cream well with the sugar several minutes until completely smooth.
- Use room temperature egg – just like the butter, allow the egg to come to room temperature or submerge in hot water for about 2 minutes to quickly warm it. A room temperature egg will incorporate much easier into the dough.
- Measure flour correctly – I use the spoon-and-level technique for measuring flour as this will prevent over-measuring your flour. Use a spoon to scoop flour into the measuring cup, then level with the back of a knife.
- Use old-fashioned rolled oats – we found that rolled oats give a much better cookie texture than quick-cooking.
- Use stand mixer or mix dough by hand – this recipe is both mixer-friendly and old-fashioned-bowl-and-spoon friendly.
- Flatten cookie balls before baking – use the palm of your hand to gently flatten cookies before baking so they spread evenly while baking.
Recipe Variations
Try these ideas for a different twist on these cookies.
- Use another dried fruit – try golden raisins or dried cranberries in place of the raisins.
- Add nuts – fold 1/2 cup chopped toasted pecans or walnuts into the dough.
- Make it chocolatey – add 1/2 cup semisweet chocolate chips or white chocolate chips.
- Top cookies with a glaze – allow cookies to cool completely then top with a powdered sugar glaze.
Storing and Freezing Cookies
Allow cookies to cool completely, then store in an airtight container at room temperature up to 4 days. They’re delicious at room temperature, but also incredible reheated in the microwave 10-15 seconds on high.
To freeze cookies, allow to cool completely, then wrap well and freeze up to 2 months. Thaw cookies completely at room temperature and store up to 4 days.
Do yourself a favor and enjoy one of these bad boys straight off the sheet pan while they’re still warm! And by one of course I mean 4.
Oatmeal raisin cookies can and will be a top-tier cookie!
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on with #wholeandheavenlyoven.
Try these other oatmeal cookie favorites next!
Chewiest Oatmeal Raisin Cookies
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Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup packed light brown sugar
- 1 tablespoon maple syrup
- 1 large egg, room temperature
- 1-1/2 teaspoons vanilla extract
- 1-1/2 cups old-fashioned rolled oats
- 1-1/2 cups all-purpose flour (spooned and leveled)
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon kosher salt
- 1 cup raisins
Instructions
- Preheat oven to 350F and line 2 baking sheets with parchment paper. Set aside.
- Place butter and brown sugar in the bowl of a large stand mixer, fitted with a paddle attachment OR in a large mixing bowl with a wooden spoon. Mix on medium speed or by hand until creamy, about 2 minutes. Add maple syrup, egg, and vanilla to bowl and mix until smooth.
- Combine oats, flour, baking soda, cinnamon, nutmeg, and salt in a separate medium bowl. Add to butter mixture and mix until a soft dough forms. Fold in raisins.
- Use a medium cookie scoop to scoop dough out into 1-in balls. Place balls 1-2 inches apart on prepared baking sheets and gently flatten balls slightly.
- Bake cookies at 350F 10-12 minutes until cookies are a light golden brown. Remove from oven and allow cookies to cool on baking sheet 10 minutes before transferring to a wire cooling rack to cool completely.
Notes
Nutrition
This post was updated with new recipe adjustments and photos on 9/24/25.
Mollie says
These look amazing. Love raisins too. I am going to bake these for sure. Could I substitute all purpose flour for the whole wheat flour?
Sarah says
Hi Mollie! Yes, that would be fine, however, you may need to use a little less AP flour. Just make sure the batter is like cookie dough consistency!
Wandia says
Two weeks ago my toddler boy and I made these cookies for our local firemen and let me tell you they were a big hit! I’m a total novice in the kitchen and you made me look like Martha Stewart. Best I’ve ever had! About to make some more now for a dinner party tomorrow.
Sarah says
Thank you for letting me know, Wandia! So happy to hear that these cookies were a hit!
Amy says
How many calories in each cookie
Debby says
Can I substitute bread flour or all purpose flour for the white whole wheat flour?
Donna says
I have a recipe that I use chocolate covered raisins in my oatmeal raisin cookies, oh so good and yummy.
Sarah says
That sounds amazing, Donna! 🙂
Kathryn says
The taste is good but these are far from chewy. They are candy.
Sarah says
Hi Kathryn – I’m sorry to hear you had trouble with these! We will return to the test kitchen to make this recipe right.