These Soft & Chewy Oatmeal Raisin Cookies are the ultimate cozy classic buttery, spiced with cinnamon, loaded with sweet raisins, and perfectly chewy in the middle. They’re quick to make, freezer-friendly, and absolutely irresistible with a cup of coffee or tea. Whether you bake them for the holidays, a school snack, or just because… they’re a crowd-pleaser every single time!
❤️ Why You’ll Love This Recipe
- Perfect texture – Crispy edges with soft, chewy centers.
- Full of flavor – Rich brown sugar, molasses, cinnamon, and plump raisins.
- Quick to make – No complicated steps, just chill, roll, and bake.
- Freezer-friendly – Keep dough balls in the freezer for fresh cookies anytime.
- Old-fashioned charm – Tastes just like Grandma’s, but even better.
📜 A Brief History of the Oatmeal Cookie Did you know that the ancestor of the oatmeal cookie is the Scottish “oatcake,” dating back to the Middle Ages? These rustic, hardy cakes were a simple and nutritious way to consume oats, a grain that grew well in the Scottish climate.
The first oatmeal cookie recipe as we know it was published in the United States in 1896 by Fannie Merritt Farmer in her famous The Boston Cooking-School Cook Book. Interestingly, her original recipe did not contain raisins. It was in the early 1900s that adding raisins became popular, largely thanks to the Quaker Oats company, which began printing oatmeal raisin cookie recipes on its oat canisters.
🛠 Tools You’ll Need
- Mixing bowls (large & medium) 🥣
- Hand or stand mixer with paddle attachment 🎛️
- Whisk & silicone spatula 🍴
- Measuring cups & spoons 📏
- Baking sheets & parchment paper 📄
- Wire cooling rack 🌬️
🥄 Key Ingredients
- Unsalted butter – Softened for easy creaming and rich flavor 🧈
- Brown sugar – Adds moisture and caramel-like sweetness 🍯
- Granulated sugar – Balances sweetness and helps with structure
- Eggs – Bind the dough and keep it soft 🥚
- Molasses – Deep flavor, gives that bakery-style chew 🍂
- Cinnamon – Warm spice that pairs perfectly with oats and raisins 🌿
- Old-fashioned rolled oats – Chewy texture and hearty bite 🌾
- Raisins – Sweet, plump, and juicy 🍇
- Optional walnuts – For a nutty crunch 🌰
🍪 How to Make Soft & Chewy Oatmeal Raisin Cookies
Prep the wet ingredients: In a large bowl, cream softened butter, brown sugar, and granulated sugar on medium speed for 2 minutes until smooth. Add eggs one at a time, mixing well, then beat in vanilla and molasses. 🧈🥚🍯
Mix the dry ingredients: In a medium bowl, whisk together flour, baking soda, cinnamon, and salt. 🥣✨
Combine: Add dry mixture to the wet ingredients. Mix on low just until combined. Fold in oats, raisins, and walnuts (if using). Dough will be thick and sticky. 🌾🍇
Chill the dough: Cover and refrigerate for 30–60 minutes so cookies don’t overspread. ❄️⏱️
Preheat oven: Set to 350°F (177°C). Line baking sheets with parchment paper. 📄🔥
Shape the cookies: Roll about 2 tablespoons of dough per cookie. Place 2 inches apart on baking sheets. 👐🍪
Bake: Bake for 12–14 minutes until edges are golden but centers look soft. Cookies will finish setting on the sheet. ⏱️🍯
Cool: Let cool 5 minutes on the baking sheet before transferring to a wire rack. 🌬️🍪
💡 Tips for Success
- Don’t skip chilling – It’s key for chewy cookies that hold their shape.
- Use room temperature butter – Ensures smooth creaming and proper spread.
- Soak raisins in warm water for 10 minutes for extra plumpness.
- Underbake slightly – They’ll finish baking on the sheet for a soft center.
🆘 Cookie Troubleshooting Guide
Even with the best recipe, things can go sideways. Here’s how to diagnose and fix the most common cookie problems.
- Problem: My cookies spread too much and are flat.
- Likely Cause: The butter was too soft, or the dough wasn’t chilled long enough.
- Solution: This is the most common issue! Ensure your butter is softened but not melting. Most importantly, never skip the chilling step. If your kitchen is warm, give the dough an extra 15 minutes in the fridge.
- Problem: My cookies are dry and hard.
- Likely Cause: Too much flour or they were overbaked.
- Solution: Measure your flour correctly (a kitchen scale is best). When using cups, fluff the flour before scooping and level it off. Crucially, pull the cookies from the oven when they still look slightly underdone in the center. They will set up perfectly on the hot baking sheet.
- Problem: My cookies aren’t chewy.
- Likely Cause: Not enough moisture or the wrong kind of sugar.
- Solution: Brown sugar is the key to chewiness. Make sure you’re using it and that it’s fresh and soft. Also, don’t overmix the dough once the flour is added, as this develops gluten and can make cookies tough.
👩🍳 Pro Chef Tips
- Swap raisins for chocolate chips for a fun twist.
- Add a pinch of nutmeg for extra warmth.
- Freeze shaped dough balls and bake straight from frozen (+2 min baking time).
☕ Perfect Pairings: What to Drink with Your Cookies A great cookie deserves the perfect beverage to accompany it. Here are a few suggestions:
- The Comforting Classic: A cold glass of milk.
- For Coffee Lovers: A creamy latte or cappuccino.
- Teatime: A robust black tea like English Breakfast or a spicy Chai.
- The Cozy Option: A rich, smooth hot chocolate.
📦 How to Store
- Room temperature: In an airtight container for up to 5 days.
- Freezer: Store baked cookies for up to 3 months or freeze dough balls for fresh cookies anytime.
🍰 More Recipes You’ll Love
- 🎃 Pumpkin Pudding Cookies Soft, Spiced & Ready in 30 Minutes!
- 🎉 Irresistibly Gooey Carrot Cake Stuffed Cookies
- 🍪 Ultra-Soft Cinnamon Cream Cheese Cookies
- 🎀 Soft Sour Cream Cookies with Pink Frosting
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Soft & Chewy Oatmeal Raisin Cookies 🍪✨
Description
These Soft & Chewy Oatmeal Raisin Cookies are pure comfort in cookie form buttery, warmly spiced, and loaded with plump raisins. Perfect for an afternoon treat, a holiday cookie tray, or a sweet snack with coffee, they bake up with golden edges and soft, chewy centers that taste just like grandma’s… only better.
Ingredients
Instructions
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Cream the butter and sugars together in a large bowl with a hand or stand mixer until smooth, about 2 minutes. Add the eggs, vanilla, and molasses, beating until combined.
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In a separate medium bowl, whisk together the flour, baking soda, cinnamon, and salt.
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Add the dry ingredients to the wet ingredients and mix on low speed until just combined. Do not overmix. Stir in the oats, raisins, and walnuts.
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Cover the dough and chill in the refrigerator for at least 30–60 minutes.
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Preheat your oven to 350°F (177°C). Line two large baking sheets with parchment paper.
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Roll about 2 tablespoons of dough per cookie into balls. Place them 2 inches apart on the prepared baking sheets.
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Bake for 12–14 minutes, or until the edges are golden brown but the centers still look soft and slightly underbaked.
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Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.