These soft oatmeal raisin cookies are chewy, lightly spiced with cinnamon, and packed with plump raisins in every bite. They’re the kind of cookie that feels a little more wholesome than a classic chocolate chip cookie, but still hits that sweet, comforting spot — perfect for an afternoon snack or a lunchbox treat.
Made in one bowl with no fancy equipment, they’re an easy baking project for a weekend afternoon.
Why you’ll love this recipe
- Soft and chewy — never dry or crumbly
- One bowl, simple ingredients — no mixer required
- Lightly spiced — a cozy cinnamon flavor throughout
- Freezer-friendly dough — bake a few now, save the rest for later
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 3 cups old-fashioned rolled oats
- 1 cup raisins
Instructions
- Preheat the oven. Set your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream the butter and sugars. In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 2 minutes.
- Add the eggs and vanilla. Mix in the eggs one at a time, then add the vanilla extract, beating until fully combined.
- Add the dry ingredients. Stir in the flour, baking soda, cinnamon, and salt until just combined.
- Fold in the oats and raisins. Gently stir in the rolled oats and raisins until evenly distributed throughout the dough.
- Scoop the dough. Using a cookie scoop or spoon, portion the dough into balls about 2 tablespoons each, and place them on the prepared baking sheets, spacing about 2 inches apart.
- Bake. Bake for 10–12 minutes, until the edges are golden but the centers still look slightly soft.
- Cool. Let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely — this keeps them soft and chewy.
Tips for success
- Don’t overbake. Pull them out while the centers still look a little underdone; they firm up as they cool.
- Use old-fashioned oats, not quick oats or steel-cut, for the best texture — quick oats can make the cookies too soft, while steel-cut won’t soften enough.
- Soak the raisins in warm water for 10 minutes and pat dry before mixing them in, if you want extra plump, juicy raisins.
- Room temperature eggs blend more smoothly into the batter than cold ones.
Frequently asked questions
Can I add nuts or chocolate chips? Yes — chopped walnuts or pecans make a great addition, or swap the raisins for chocolate chips if you’d prefer.
Why did my cookies turn out dry? This usually comes from overbaking or using too much flour. Measure flour carefully (spoon and level, don’t scoop) and pull the cookies out while the centers still look slightly soft.
Can I freeze the dough? Yes — scoop into balls, freeze on a tray until solid, then transfer to a freezer bag. Bake straight from frozen, adding 1–2 extra minutes.
How long do these cookies stay fresh? Stored in an airtight container at room temperature, they stay soft for about 5 days.