Dessert

Soft & Chewy Oatmeal Raisin Cookies Recipe

ByEthan Lark April 5, 2026April 5, 2026

Introduction

These soft and chewy oatmeal raisin cookies are a perfect blend of warm cinnamon, plump raisins, and hearty oats. Easy to make and wonderfully satisfying, they make a great treat for any time of day.

A close-up shot of a golden brown oatmeal cookie with a rough texture, studded with dark red dried cranberries and darker raisins, held delicately by a woman's hand. Surrounding the main cookie are more cookies with a similar crumbly surface, all set on a white marbled surface scattered with loose oats and dried cranberries. In the top right corner, there is a blurry glass of white milk adding a soft contrast to the warm tones of the cookies. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups raisins
1 1/2 cups all-purpose flour
1/2 tsp salt
1/2 tsp baking powder
1 tsp cinnamon powder
250g (8 oz or 2 sticks) unsalted butter, at room temperature
1 cup packed brown sugar
1 cup granulated white sugar
2 large eggs, at room temperature
3 cups rolled oats

Instructions

Step 1: Preheat your oven to 180°C (350°F), or 160°C with a fan. Adjust the oven racks to the middle and lower positions, leaving about 4 inches (10 cm) between them. Line two baking trays with parchment paper.
Step 2: Optional: Soak the raisins in boiling water for 10 minutes to make them plumper. Drain and pat dry thoroughly.
Step 3: Sift together the flour, salt, baking powder, and cinnamon into a bowl and set aside.
Step 4: Using a stand mixer or electric mixer, beat the butter until creamy. Add both sugars and continue beating until the mixture is fluffy, about 2 to 3 minutes.
Step 5: Beat in the eggs one at a time until fully incorporated.
Step 6: Stir the sifted flour mixture into the wet ingredients using a wooden spoon.
Step 7: Mix in the rolled oats and raisins thoroughly; the dough will become firm, so some effort is needed.
Step 8: Form the dough into balls about 4 cm (1.6 inches) in diameter—about 18 balls in total. Place them 4 inches (10 cm) apart on the prepared trays. Press each ball slightly to flatten into a thick disc.
Step 9: Bake for 11 minutes. Then swap the trays between the oven racks and turn them around for even baking. Continue baking for another 11 to 14 minutes, or until the edges are golden and the tops are a light golden color.
Step 10: Let the cookies cool on the trays for 5 minutes before transferring to a cooling rack. Allow to cool completely for about 30 minutes before serving.

Tips & Variations

Use rolled oats instead of quick oats for a chewier texture.
Try adding chopped nuts like walnuts or pecans for extra crunch.
Replace raisins with dried cranberries or chopped dried apricots for a different fruit flavor.
For softer cookies, slightly underbake and let them finish setting on the cooling rack.

Storage

Store these cookies in an airtight container at room temperature for up to one week. They can also be frozen for up to three months; thaw at room temperature before enjoying. To refresh slightly, warm them in a low oven for a few minutes.

How to Serve

A close-up view of a golden brown oatmeal cookie with visible texture and small deep red dried cranberries scattered throughout its surface. The cookie has a rough, crumbly look with darker brown spots, indicating baked oats and raisins inside. A woman's hand is gently holding the edge of the cookie from the top left corner. In the background, more cookies lay scattered on a white marbled surface with some oat flakes and dried cranberries around them. There is a blurred glass of milk on the right side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use margarine instead of butter?

Butter provides the best flavor and texture, but margarine can be used in a pinch. Choose a high-quality margarine with a similar fat content for the best results.

Why should I soak the raisins?

Soaking raisins makes them plumper and juicier, which keeps the cookies moist and adds a pleasant bite. It’s optional but recommended for a softer texture.