Soft Oatmeal Raisin Cookies

These soft oatmeal raisin cookies are made with hearty oats, sweet plump raisins and buttery brown sugar with warm cinnamon. Their classic chewy, tender texture is simply the best.

I love soft, thick and chewy cookies like my soft lemon cookies or chocolate chip chunky cookies and while I love my old fashioned oatmeal raisin cookies, I knew there was room for another recipe that made this classic homemade cookie even softer with a few tweaks!

For these soft oatmeal raisin cookies I used only brown sugar which gives them a moist, soft center that combines perfectly with chewy oats and sweet, plump raisins for the most delicious comforting cookie full of both texture and flavor. 

Why These are the Best Oatmeal Raisin Cookies

• Soft and chewy texture: Sweetened with brown sugar, this oatmeal cookie recipe has a moist tender center with slightly crisp edges! Raisin lovers will love the plump, juicy raisins that add another layer of texture. 
• Pure comfort: From the warm cinnamon spice to the caramel-like flavor from the brown sugar, these cookies have a nostalgic feel that makes them so cozy! 
• Fresh for days: This soft oatmeal raisin cookie recipe stays fresh for days making them perfect for lunchboxes! It’s no wonder that this humble cookie is a timeless treat. 

Ingredient Notes

• Butter: I used salted butter softened to room temperature as the softened butter creams better with the sugar. If you use unsalted butter, add ½ teaspoon salt.
• Brown sugar: Lightly packed brown sugar adds moisture and sweet taste to the cookies. I used light brown sugar, but you can use dark brown sugar for a more molasses flavor in the cookies.
• Egg: Use one room temperature large egg that has been beaten separately. I like to beat the egg separately as it makes these cookies lighter and fluffier! To bring the egg to room temperature run it under warm water or set it in a bowl of warm water for 5 minutes. 
• Old fashioned rolled oats: Whole old fashioned oats add the best texture in the chewy oatmeal raisin cookies.  
• Raisins: To ensure the sweet raisins are plump, I soak them in hot water. This is a personal preference to ensure they are plump and juicy in the oatmeal cookies, skip it if you like. 
• Cinnamon: This adds a warm feel to the chewy oatmeal cookies plus makes them smell amazing while baking!

How to Make Soft Oatmeal Raisin Cookies

• Soak raisins: In a small bowl soak the raisins in boiling water for 15 minutes then drain well.
• Dry ingredients: In another separate bowl, whisk dry ingredients together including the flour, salt, baking soda and cinnamon.

• Wet ingredients: In the large bowl of a stand mixer, cream butter and brown sugar then add the beaten egg and beat until fluffy. Add oats, mix well then let the mixture rest for 5 minutes. This ensures the oats start to absorb liquid for a chewier cookie.

• Combine: Stir the flour mixture into the wet ingredients then add the raisins. Be careful not to overmix the cookie dough so your cookies do not turn out dense. 

• Scoop: Using a cookie scoop make cookie dough balls and place on the prepared parchment lined cookie sheets 2 inches apart. Flatten the tops with a fork. 

• Bake: Bake at 375°F for 10-12 minutes or until golden brown around the edges. Place the baking sheet on a wire rack for 10 minutes then transfer the cookies directly onto the rack to finish cooling completely. 

Recipe Tips and Variations

• Nutmeg: A pinch of nutmeg adds an additional warm flavor profile and compliments the warm cinnamon while not overpowering the cookie with too much spice. 
• Type of oats: I personally prefer rolled oats for their texture and chew. Quick oats can be used but the texture will change. 
• Oatmeal raisin cookie dough is sticky: Refrigerate dough for 30 minutes but don’t chill much longer than that or your cookies might not spread.
• Cookies are not spreading: The most likely reason for cookies not spreading is that there is too much flour in the dough. Measure flour correctly with the spoon and level method and remember to flatten cookie dough balls before baking. 

Storing and Freezing

• Store: Store cookies in an airtight container at room temperature for 3-5 days.
• Freeze baked cookies: Cool completely then freeze cookies up to 3 months in a freezer safe bag or storage container. Thaw and enjoy! 
• Freeze cookie dough: You can also freeze the cookie dough balls! I like to flash freeze them first on a parchment paper lined baking sheet then transfer to a freezer safe storage bag. Thaw slightly while the oven preheats, flatten slightly and bake. 

More Cookie Recipes to Try

• Simple Lemon Ricotta Cookies
• Brown Sugar Tea Cookies
• Sweet Cinnamon Cookies
• Nutmeg Butter Cookies with Maple Icing
• Simple Vanilla Sugar Cookies