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Soft & Chewy Oatmeal Raisin Cookies

Do you like Soft & Chewy Oatmeal Raisin Cookies? I do! In fact, I love them. There’s something about the oats and the raisins that just makes them so tasty. And the cinnamon!

The cinnamon makes your whole house smell like a warm fall dream. Plus, they’re really easy to make, which is a bonus. If you’re looking for a new cookie recipe to add to your repertoire, then this one is definitely worth trying.

Baking Cookies Together

Recently, my mom and I were baking dog treats using oatmeal. The batter had cinnamon in it too and the whole house smelled scrumptious. We couldn’t help but make ourselves some cookies. So, without further ado, let’s get baking!

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Soft & Chewy Oatmeal Raisin Cookies

Quick and Healthy Cookies for Breakfast

These soft and chewy oatmeal raisin cookies are a hit in our house. I love to make them with chocolate chips too, so they are even more rounded out and filling, plus it makes them a combination of two great cookie recipes.

These are the best oatmeal raisin cookies to make and a great addition to your baking. Make these cookies ahead of time and have a quick and healthy breakfast bite or afternoon snack ready to go!

They’re not entirely guilt free, but they are very healthy and filling enough that you don’t want to gorge on too many. They end up as a soft and chewy cookie filled with good old-fashioned oats and plump raisins and if you are like me, a bit of semi-sweet chocolate chips as well which I find is a rockstar secret ingredient.

These cookies do hold up though and can be stored for a week at room temperature and they will not fall apart. With only a few simple ingredients they are just too easy not to add to your family’s favorite homemade cookies.

how to make oatmeal cookies

How to Make Soft & Chewy Oatmeal Raisin Cookies

For these simple chewy cookies, preheat your oven to 350 degrees Fahrenheit. Prepare a baking sheet or cookie sheet with parchment paper. This will help prevent the chewy oatmeal cookies from sticking to your pan and make removing them quick work.

For the next parts, you can use a stand mixer or a hand mixer, the choice is yours. You will also want a spoon such as a wooden spoon to mix towards the end if you use a hand mixer.

Next, in a large bowl, mix your dry ingredients with a spoon. Mix flour, quick oats, or instant oats, salt, if desired, baking soda, and cinnamon. You don’t have to, but it is also recommended to sift your flour and baking soda together for the best consistency throughout your cookies. I typically just spread my baking soda over my flour and mix lightly with a fork.

Then, in a separate bowl, mix your wet ingredients with an electric mixer on medium speed. You will want softened butter. To quickly soften butter place in a microwave safe bowl and heat at 10 second intervals until it is soft, but not melted. Cream together your butter and brown sugar. Then, add your white sugar, vanilla extract, and large eggs.

After you have mixed your wet and dry ingredients separately, now is the time to add the wet ingredients to your dry ingredients. Slowly add your sugar mixture to your flour mixture until a thick dough is formed.

Lastly, stir in one cup of raisins and about 3/4 of a cup to one cup of semi-sweet chocolate chips. If you are using a hand mixer, now is the time to get out a stiff spoon such as a wooden spoon to help you fold in the yummy chips. This recipe makes a very stiff batter so you will need to work in the chips well.

Next, drop your tablespoons of dough onto your cookie sheet, keeping them about two inches apart. They won’t spread too much and, in fact, if you want flatter cookies, take the back of your spoon, and lightly squish them down. You can make the cookies into nice ball shapes with two tablespoons by cupping them around each other, however my family loves to use a spring loaded cookie scoop. They are a game changer and usually come in teaspoon and tablespoon sizes.

Bake cookies at 350 degrees F for about 10 to 12 minutes or until they are a light, golden brown color.

cooling cookies on baking trays

Which raisins to use in oatmeal raisin cookies?

Raisins come in all different colors, sizes, and shapes. But when it comes to oatmeal raisin cookies, there are really only two types of raisins that are commonly used: golden raisins and black raisins. Golden raisins are typically larger and have a sweeter flavor, while black raisins are smaller and have a more intense flavor. Green raisins are sometimes used as well, but they are less common.

So, which type of raisin should you use for your oatmeal raisin cookies? It really depends on your preferences. If you like a sweeter cookie, then go with golden raisins. If you prefer a more intense flavor, then black raisins are the way to go.

And if you want something in between, then green raisins are a good option. Ultimately, it all comes down to what you like best!

cooling trays with coolies cooling

What else can you add to oatmeal cookies?

Raisin lovers and chocolate lovers can rejoice with my recipe here as I have already chosen to add semi-sweet chocolate chips. You can also add any of the following as a great option to jazz up your oatmeal cookies:

  • white chocolate chips
  • raisins (of course!)
  • ground cloves
  • Coated chocolate candies like M&Ms
  • Soft Caramels cut into small chunks
  • Crumbled candy bar
hearty Cookie Snack

Storing Oatmeal Raisin Cookies

These cookies are a breeze to store. My family puts them right on the counter in an old-fashioned cookie jar!

They just hold up so well to storage this way. However, if you feel more comfortable, you can also store them for up to a week in any airtight container or on a plate with some tight plastic wrap.

Soft & Chewy Oatmeal Raisin Cookies
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Soft & Chewy Oatmeal Raisin Cookies

Do you like Soft & Chewy Oatmeal Raisin Cookies? I do! In fact, I love them. There’s something about the oats and the raisins that just makes them so tasty. And the cinnamon!
Prep Time10 mins
Cook Time8 mins
Total Time18 mins
Course: Dessert
Cuisine: American
Keyword: easy recipe, hearty cookie, oatmeal cookie
Servings: 32 1-inch cookies
Calories: 194kcal

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Ingredients

  • ¾ Cup Butter 1 and ¾ stick softened
  • ¾ Cup Brown Sugar firmly packed
  • ½ Cup Granulated Sugar
  • 2 Large Eggs
  • 1 Teaspoon Vanilla Extract
  • 1 ½ Cups All-Purpose Flour
  • 3 Cups Oats can be quick oats or old fashioned oats
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Cinnamon
  • ½ Teaspoon Salt optional
  • 1 Cup Raisins
  • 1 Cup Chocolate chips
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Instructions

  • Preheat oven to 350 degrees Fahrenheit.
  • In a large bowl, using an electric mixer on medium speed beat the butter, brown sugar, granulated sugar, eggs, and vanilla extract.
  • Add flour, oats, baking soda, cinnamon, and salt. Mix well.
  • Stir in the raisins and chocolate chips.
  • Using a rounded tablespoons or use a 1-inch cookie scoop and drop the cookie dough onto an ungreased parchment paper lined baking pan.
  • You can leave them on the round side or pat each cookie slightly flat as they will not spread much.
  • Bake for 8 to 10 minutes or until you see a light golden brown on the edges.

Your Own Private Notes

Notes

Storing Oatmeal Raisin Cookies

Store them for up to a week in any airtight container or on a plate with some tight plastic wrap.

Recipe Variations

You can also add any of the following as a great option to jazz up your oatmeal cookies:
• white chocolate chips
• raisins (of course!)
• ground cloves
• Coated chocolate candies like M&Ms
• Soft Caramels cut into small chunks
• Crumbled candy bar

Nutrition

Calories: 194kcal | Carbohydrates: 20g | Protein: 5g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 33mg | Sodium: 190mg | Potassium: 78mg | Fiber: 0.5g | Sugar: 12g | Vitamin A: 370IU | Vitamin C: 0.2mg | Calcium: 44mg | Iron: 1mg

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