I perfected a foolproof recipe for Soft Oatmeal Raisin Cookies that uses pantry staples and even lets you swap raisins for chocolate chips if you prefer.

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I love a cookie that surprises you. I say these are Chewy Oatmeal Raisin Cookies Soft And somehow every single bite stays gooey yet holds its shape.

I made them with plenty of old fashioned rolled oats, the kind that actually give chew and texture, and a good knob of unsalted butter for richness. They’re the Oatmeal Raisin Cookies Using Old Fashioned Oats everyone asks about when I bring a tin, and sometimes I forget to share the recipe.

Don’t expect perfect cookies, mine are a little lopsided, but youll want to taste one, just to be sure. Trust me.

Ingredients

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Unsalted butter: gives rich flavor and soft texture, mostly fat, calories and mouthfeel
Light brown sugar: adds deep caramel sweetness, moisture and chew, some minerals from molasses
Old fashioned oats: provide fiber and whole grain chew, helps structure and keeps you full
Raisins or chips: concentrated natural sugar, chewy pops of sweetness, iron and antioxidants sometimes
Egg + extra yolk: binds, adds protein and richness, gives soft, cake like crumb
All purpose flour: provides structure and carbs, too much makes cookies cakey not chewy
Cinnamon and cornstarch: cinnamon adds warmth, cornstarch helps softness, both subtle but useful

Ingredient Quantities

1/2 cup (115g) unsalted butter, softened

1 cup (220g) packed light brown sugar

1/4 cup (50g) granulated sugar

1 large egg

1 large egg yolk

1 tsp vanilla extract

1 1/4 cups (155g) all purpose flour

1 tsp baking soda

1 tsp cornstarch

1/2 tsp fine salt

1 tsp ground cinnamon

1 1/2 cups (135g) old fashioned rolled oats

1 cup (140g) raisins or chocolate chips if you prefer

optional 1/2 cup chopped walnuts or pecans

How to Make this

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1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat, and make sure your 1/2 cup unsalted butter is softened so it creams easily.

2. In a large bowl cream together the softened butter, 1 cup packed light brown sugar and 1/4 cup granulated sugar until light and a bit fluffy, scraping the sides so nothing’s left behind.

3. Beat in 1 large egg, 1 large egg yolk and 1 tsp vanilla extract until mixed, don’t overbeat though or you’ll make the cookies tough.

4. In a separate bowl whisk 1 1/4 cups all purpose flour, 1 tsp baking soda, 1 tsp cornstarch, 1/2 tsp fine salt and 1 tsp ground cinnamon so it’s evenly combined.

5. Add the dry mix to the wet and stir just until combined, then fold in 1 1/2 cups old fashioned rolled oats so everything is evenly distributed.

6. Fold in 1 cup raisins or chocolate chips (your call) and the optional 1/2 cup chopped walnuts or pecans if using, mix just enough to incorporate.

7. For thicker, chewier cookies chill the dough 20 to 30 minutes, but you can skip this if you’re impatient; chilling helps them spread less and get softer in the middle.

8. Scoop dough by about 2 tablespoonfuls (or use a medium cookie scoop), place on the prepared sheet about 2 inches apart and gently press the tops down about halfway so they bake evenly.

9. Bake at 350°F for about 9 to 11 minutes until edges are set and centers still look slightly soft, rotate the pan halfway if you want even browning; underbake a little for super chewy cookies.

10. Let cookies cool on the baking sheet 4 to 6 minutes so they finish setting, then transfer to a wire rack to cool completely; store in an airtight container with a slice of bread to keep them soft if you like.

Equipment Needed

1. Oven preheated to 350°F (175°C)
2. Baking sheet plus parchment paper or a silicone baking mat
3. Two mixing bowls (one large for creaming, one medium for dry ingredients)
4. Electric hand mixer or a sturdy whisk (either works, mixer is faster)
5. Rubber spatula and a wooden spoon for scraping and folding
6. Measuring cups and spoons (including a 2 tablespoon measure)
7. Cookie scoop (medium) or a 2 Tbsp scoop and a tablespoon for scooping/leveling
8. Wire cooling rack to let cookies finish setting
9. Oven mitts or pot holders so you dont burn your hands

FAQ

Q: How do I make these cookies extra soft and chewy?
A: Use more brown sugar, add the extra egg yolk, and dont overbake. Bake at 350 F (175 C) about 9 to 11 minutes for medium scoops until edges are set but centers still look a little soft. Let them cool on the sheet for 5 to 10 minutes so they finish cooking without getting dry.

Q: My dough spread too much, why and how do I stop it?
A: Too-warm butter, overworking the dough, or baking on a hot pan will make them flat. Chill the dough 20 to 30 minutes, measure flour by spooning and leveling, and use parchment or a silicone mat. If needed chill longer or add a tablespoon more flour or oats.

Q: Can I swap the raisins for chocolate chips or use quick oats?
A: Yes, swap 1 cup raisins for 1 cup chocolate chips no other change needed. Quick oats will give a softer, slightly cakier cookie, but rolled oats give better chew and texture.

Q: How should I store or freeze these cookies or the dough?
A: Store baked cookies in an airtight container at room temp up to 4 days, press a slice of bread in the container to keep them moist. Freeze baked cookies up to 3 months. For dough scoop onto a tray, freeze til solid, then transfer to a bag; bake from frozen, adding 1 to 2 minutes to bake time.

Q: Do I need to toast the nuts or soak the raisins?
A: Toasting nuts (5 to 7 minutes in a 350 F oven) brings out flavor, but its optional. If you want plump raisins, soak them 5 to 10 minutes in warm water then drain and pat dry, dont soak too long or theyll make batter watery.

Q: How do I tell the cookies are done without overbaking?
A: Look for golden edges and centers that still look a tad underdone and glossy. Theyll firm up as they cool. If you want a chewier result, pull them out on the earlier side.

Oatmeal Raisin Cookies (Soft & Chewy) Recipe Substitutions and Variations

Butter (1/2 cup / 115g)
- Margarine, 1:1. Use stick margarine not tub for similar texture, works great for chewiness.
- Solid coconut oil, 1:1. Gives a mild coconut note, chill the dough a bit so cookies don’t spread too much.
- Vegetable shortening, 1:1. Makes softer, taller cookies but slightly less buttery flavor.
All purpose flour (1 1/4 cups / 155g)
- Whole wheat pastry flour, 1:1. A bit nuttier and denser; if you want lighter results swap only half first.
- Gluten free 1-to-1 baking blend, 1:1. Pick a blend with xanthan gum or add about 1/4 tsp extra for structure.
- Oat flour, replace up to 1/3 of the AP flour. Makes cookies tender but can be crumbly, add a touch more liquid or egg if needed.
Old fashioned rolled oats (1 1/2 cups / 135g)
- Quick oats, 1:1. Cookies will be softer and less chewy, still tasty.
- Gluten free rolled oats, 1:1. Use this if you need a gluten free version, same texture as regular rolled oats.
- Pulse rolled oats briefly in a food processor for a finer bite, use the same amount.
Raisins (1 cup / 140g)
- Chocolate chips, 1:1. Classic swap, makes cookies sweeter and kid friendly.
- Dried cranberries or chopped dates, 1:1. Cranberries add tartness, dates add caramel like sweetness.
- Chopped walnuts or pecans, 1/2 cup. Use for crunch instead of chew, or mix nuts with less fruit for balance.

Pro Tips

– Measure flour by spooning it into the cup then leveling off, or better yet weigh it. If you scoop straight from the bag you’ll end up with too much flour and dry, cakey cookies.

– Soak the raisins in hot water or a splash of rum or orange juice for 10 minutes then drain and pat dry before folding in. They stay plump, won’t suck moisture from the dough, and give way better texture.

– Chill the dough at least 30 minutes, or overnight if you can. Chilling firms the butter so the cookies spread less, they end up thicker and chewier, and the flavors meld together more.

– Don’t overmix after you add the flour, and don’t overbake. Mix just till combined so the cookies stay tender, and pull them when the centers still look a tiny bit soft, let them finish on the sheet. If you want extra flavor toast the nuts lightly in a dry skillet first.

Oatmeal Raisin Cookies (Soft & Chewy) Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I perfected a foolproof recipe for Soft Oatmeal Raisin Cookies that uses pantry staples and even lets you swap raisins for chocolate chips if you prefer.

Servings

servings

Calories

148

kcal

Equipment: 1. Oven preheated to 350°F (175°C)
2. Baking sheet plus parchment paper or a silicone baking mat
3. Two mixing bowls (one large for creaming, one medium for dry ingredients)
4. Electric hand mixer or a sturdy whisk (either works, mixer is faster)
5. Rubber spatula and a wooden spoon for scraping and folding
6. Measuring cups and spoons (including a 2 tablespoon measure)
7. Cookie scoop (medium) or a 2 Tbsp scoop and a tablespoon for scooping/leveling
8. Wire cooling rack to let cookies finish setting
9. Oven mitts or pot holders so you dont burn your hands

Ingredients

1/2 cup (115g) unsalted butter, softened
1 cup (220g) packed light brown sugar
1/4 cup (50g) granulated sugar
1 large egg
1 large egg yolk
1 tsp vanilla extract
1 1/4 cups (155g) all purpose flour
1 tsp baking soda
1 tsp cornstarch
1/2 tsp fine salt
1 tsp ground cinnamon
1 1/2 cups (135g) old fashioned rolled oats
1 cup (140g) raisins or chocolate chips if you prefer
optional 1/2 cup chopped walnuts or pecans

Directions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat, and make sure your 1/2 cup unsalted butter is softened so it creams easily.
In a large bowl cream together the softened butter, 1 cup packed light brown sugar and 1/4 cup granulated sugar until light and a bit fluffy, scraping the sides so nothing's left behind.
Beat in 1 large egg, 1 large egg yolk and 1 tsp vanilla extract until mixed, don't overbeat though or you'll make the cookies tough.
In a separate bowl whisk 1 1/4 cups all purpose flour, 1 tsp baking soda, 1 tsp cornstarch, 1/2 tsp fine salt and 1 tsp ground cinnamon so it's evenly combined.
Add the dry mix to the wet and stir just until combined, then fold in 1 1/2 cups old fashioned rolled oats so everything is evenly distributed.
Fold in 1 cup raisins or chocolate chips (your call) and the optional 1/2 cup chopped walnuts or pecans if using, mix just enough to incorporate.
For thicker, chewier cookies chill the dough 20 to 30 minutes, but you can skip this if you're impatient; chilling helps them spread less and get softer in the middle.
Scoop dough by about 2 tablespoonfuls (or use a medium cookie scoop), place on the prepared sheet about 2 inches apart and gently press the tops down about halfway so they bake evenly.
Bake at 350°F for about 9 to 11 minutes until edges are set and centers still look slightly soft, rotate the pan halfway if you want even browning; underbake a little for super chewy cookies.
Let cookies cool on the baking sheet 4 to 6 minutes so they finish setting, then transfer to a wire rack to cool completely; store in an airtight container with a slice of bread to keep them soft if you like.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.