The Very Best Oatmeal Raisin Cookies (Soft and Chewy)
The very best oatmeal raisin cookies you will ever have! They are soft and chewy and I promise you will NOT be wishing those raisins were chocolate chips. (I know you) The trick is to plump the raisins in boiling water, and then add a bit of molasses to the cookie dough. It’s to die for!
There’s a new sheriff in town around here, folks. That’s what my new parenting book says to tell my children, anyway. Reading a new discipline book is always a sure fire way to shake things up when parenting gets too boring (har, har).
The book basically eschews all the “psychobabble” from the 1960s and tells you to parent the same as your great-grand parents did. (Minus the belt) Lots of common sense. No BS. It’s right up my ally, so no surprise I love it. No surprise, my kids are hating it.
You should see the looks on their faces when I tell them there’s a new sheriff in town. It’s as if I’m torturing them. You would not believe the weeping and wailing and gnashing of teeth going on around here, yours truly included (the Bible just has the best punishment imagery, doesn’t it?)
My son Truman should really be loving our new discipline regime, because he’s basically an 80 year old at heart. His favorite food is Brussels sprouts (no lie). He will not eat cake. He does not like sugar cookies or anything too sweet. He loves to snack on nuts. He will eat a chocolate chip cookie, but only one.
These oatmeal raisin cookies, though? He can pound them down. “These are really good, Mom.” Why thank you, child from 1945.
How to make Oatmeal Raisin Cookies
I saw this joke on Pinterest a while back, “Oatmeal raisin cookies that look like chocolate chip cookies are the main reason I have trust issues.” I used to feel exactly the same way, but oh how the times have changed! Why do we have such a bias against raisins these days?? They are so good.
Well, I should qualify that. Raisins are just okay, until you soak them in boiling water for a few minutes. Then they are AMAZING. Plump and juicy raisins are so delicious and pop-able. You will have to stop yourself from eating them all before you mix them into the cookies.
The other secret to making these the BEST oatmeal raisin cookies is to add a bit of molasses to the dough. It totally amps up the flavor in the best, deepest, blackstrappiest way. A little pinch of nutmeg in addition to the cinnamon helps too.
I like to use a combination of quick oats and old fashioned oats in these cookies. If you use only old fashioned oats, the cookies may not bind together as well. Most oatmeal raisin cookies call for less flour and more oats than this recipe, but I tested this multiple times and am in love with the texture of the recipe as written. I don’t want a granola bar, I want a COOKIE, thank you very much!
If you have only ever tried Oatmeal Raisin cookies that were bought at the store, you seriously need to try these out. They just do not compare AT ALL. I love me a good Chocolate Chip Cookie, but these Oatmeal Raisins seriously give them a run for their money, trust issues aside. ;)
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Four years ago: Cheesy Buffalo Chicken Dip
Six years ago: Creamy Lime Bars
Seven years ago: Cookie Inception
The Very Best Oatmeal Raisin Cookies (Soft and Chewy)
Ingredients
- 1 cup butter, softened (2 sticks)
- 1 cup brown sugar
- 3/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 tablespoon molasses
- 2 & 1/2 cups all-purpose flour, spooned and leveled
- 1 & 1/2 teaspoons baking soda
- 1 teaspoon kosher salt
- 1 & 1/2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- pinch cardamom, optional
- 1 cup quick oats
- 1 cup old fashioned rolled oats
- 1/2 cup chopped walnuts, toasted (optional)
- 1 & 1/2 cups raisins
Instructions
- Start by preparing your raisins and walnuts, if you plan to add nuts. Bring a small pot of water to a boil. Add 1 and 1/2 cup raisins to a small bowl. Pour the boiling water over the raisins. Set aside to plump (at least 10-15 minutes.)
- In a small pan, add 1/2 cup walnuts and set over medium heat. Stir frequently for 3-5 minutes, until the walnuts are light brown and fragrant. Don't burn them! Nuts are so easy to burn. Set side to cool.
- In a large bowl or stand mixer, beat the butter until is is soft and creamy.
- Add the brown sugar and granulated sugar and beat together. Scrape the bottom and sides of the bowl and beat for another 2-3 minutes, until fluffy.
- Add 2 eggs, 2 teaspoons vanilla, and 1 tablespoon molasses. Beat well until incorporated, scraping the sides and bottom.
- Add 2 and 1/2 cups flour (spooned and leveled!) but don't mix it in yet.
- On top of the flour in the bowl, add 1 and 1/2 teaspoons baking soda, 1 teaspoon kosher salt, 1 and 1/2 teaspoons cinnamon, and 1/4 teaspoon nutmeg. Add in a dash of cardamom, but only if you already know you like cardamom. Stir it into the flour with a small spoon.
- Use the beaters to stir the flour into the dough, but not all the way. Stop when the dough is still pretty white from the flour. Scrape down the edges.
- Add 1 cup quick oats, 1 cup old fashioned oats, and the 1/2 cup of toasted walnuts, if you're using them.
- Beat just until the flour streaks are gone. Make sure to scrape the sides and bottom of the bowl to make sure it has all been mixed properly, but do not over mix (or you will get tough cookies).
- Drain the raisins through a strainer. Lay out a paper towel on the counter and pour the raisins on top to dry them out a bit. Set aside 1/4 or 1/2 cup raisins to press into the top of the baked cookies, if you want.
- Use a wooden spoon to stir the raisins into the dough. If they are still a little wet, they may not mix in very well. Just do your best to get them incorporated.
- Cover the dough and refrigerate for 2 hours or up to 48 hours. If you are in a big hurry, you can shape the dough into balls right away, set them on a plate, cover with plastic wrap, and refrigerate for 30 minutes before baking (they will chill faster if they are already shaped into balls).
- When you are ready to bake, preheat your oven to 350 degrees F.
- Line a few baking sheets with silicone baking mats or parchment paper.
- Use a 2 inch cookie scoop (< this is the one I have) to shape the cookie dough, or just use your hands. Your cookie dough balls should be about 2 inches across, or a little bigger than a golf ball.
- Place the cookie dough on the prepared baking sheets with about 2 inches in between each cookie. I was able to fit 12 on a half sheet baking pan.
- Bake at 350 for 11-12 minutes. The cookies should be firm on the edges and slightly golden. They should not be too shiny. A little bit of shine is okay right in the center, but not much. If the whole top of the cookie is still shiny, leave it in for 2-3 more minutes.
- Remove the pan from the oven.
- For an extra thick cookie: Immediately after you take them out of the oven (seriously, don't wait) use two spoons to gently push each cookie together. I just used two regular spoons, the kind you eat cereal with. Push the cookie together so that it comes up a bit in the middle. That's how you're going to get a soft, thick center. If you wait even just a minute after taking them out of the oven, the brown edges will start to crisp up, and you won't be able to shape the cookies. Work your spoons all the way around the edges so that your cookie is a nice circle shape. Work quickly to shape all the cookies before they crisp on the edges. (See photos of this process on my recipe for 30 minute Chewy Chocolate Chip Cookies.)
- Press extra raisins into the top of each cookie, if desired. (You can use ones that you plumped or ones straight from the bag.)
- Remove to a wire rack and let cool completely. But not before eating at least one!
- Store covered on the counter.
Notes
Nutrition
More classic cookies you are going to love!
Texas Cowboy Cookies << these are one of the most popular recipes on my site! You will love all the mix ins.
Skinny Oatmeal Chocolate Chip Cookies << another super popular recipe on the site. You guys love your oatmeal cookies!
Chewy Peanut Butter Oatmeal Cookies << these are SO soft and chewy! I love them!
More Oatmeal Raisin ideas from other bloggers!
No Bake Oatmeal Raisin Cookie Balls from Family Food on The Table
Healthy Oatmeal Raisin Cookies (No Sugar Added) from Sugar Free Mom
Whole Wheat Chewy Oatmeal Raisin Cookies from Rachel Cooks
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Love these delicious Oatmeal Raisin Cookies, these seems super delicious and amazing. Will love to try this one.
By far the best oatmeal cookie we’ve ever had. I’m make them frequently and everyone raves about them. Our favorite thing is to dip them in whipped cream or cool whip. Yum! Thanks so much for sharing with us!
Dip in cream or cool whip, whaaaat!!! That sounds amazing Ally! I’m totally trying that next time!…with every cookie ever??
Hi Karen just made your very best oatmeal cookies. They are the best!!! I put golden raisins in and pecans because that’s what I had on hand, and they are so good!!! Thank You :)
I Love your recipes! & your blog! And your Wonderful sense of humor. You are so funny & down to earth. Lucky for us that you share!😘
I would like to ask about the quick oats. Is it necessary for the oats to be the quick variety? I don’t normally have those, just rolled oats, and would have to buy them especially for this recipe. Thanks.
These cookies are fantastic! Thank you for including such great hacks to take them to the next level!
Terrible. Dry as a bone. Followed the recipe exactly and the dough was so dry it wouldn’t ball up. Stick with the oatmeal raisin cookie recipe on the top of the Quaker Oat container lid.
I love oatmeal raisin cookies! These are probably the best I have ever made. They are soft and chewy, and they are filled with plump raisins. The addition of molasses is key. The family loved them.
I’m so glad the cookies were a success Beth! Thank you so much for reviewing! I agree, the molasses totally makes it :)
These were the best ever oatmeal/raisin cookies! I changed one thing the second time I made them though, I plumped the raisins in apple cider. Adds a whole other level of taste . My kids & grandkids loved these – even the ones that don’t like raisins!
What, apple cider! Now that is genius Betty. I’m totally trying that next time! Thanks for the tip! I’m so glad you are enjoying the recipe :) Thanks for commenting!
Made these this morning and they were the best oatmeal raisin cookies I have ever made and I’ve made many, always looking for that soft not cakey chewy cookie and this is it, I doubt I will ever try another again. Husband loved them too. Your directions are so detailed that you can not make a mistake I love that too, now do you have the best Choc. Chip cookie anyone will ever need??? I bet you do!! P.S. the spoon trick worked great…
I’m so happy the cookies were a success Jackie! I’m so glad the details are helpful, I’m not an intuitive cook, so detailed recipes are essential for me. Talk to me like I’m 5, haha. And I DO have a chocolate chip cookie recipe I love love. Guess what, this is the recipe where I first started using the spoon trick :) https://thefoodcharlatan.com/chewy-chocolate-chip-cookies/ enjoy!
Delicious recipe. The plumped raisins is a great idea and made the cookies soft and delicious.
So happy to hear that Dani! Thanks for commenting!
Hi, is it supposed to be salted or unsalted butter?
Hi MJ! I use salted butter. But you can use unsalted butter too! A stick of butter usually has about 1/4 teaspoon salt in it, but that varies brand to brand. Enjoy!
I made the cookies last night they are the best
I have every made so moist and delicious I knew they were going to be great because I tasted the raw cookie dough . I’m bad YUMMY thank you for a great recipe
You’re not bad Joan, who can resist freshly whipped up cookie dough?? It’s the best part about making cookies! I’m so glad you enjoyed the recipe, thank you for coming back to comment!
Excellent cookie recipe. Dough got very hard to work towards the end, it was a real job combining the oats! They didn’t rise as much as I thought they would in the oven so the cookies were quite dense but still full of flavour and soft and moist. Presoaking the raisins then draining was great tip.
So glad you enjoyed the oatmeal cookies Garret! And yes if you are mixing by hand, you will need to muscle it toward the end!! Thanks for commenting with your notes!
Best oatmeal raisins cookie ever!! Thank you for this amazing recipe. Just made a batch and absolutely delicious…
Hooray! I’m so glad you’re loving the cookies Anthony! Thanks for the review :)
These are awesome. My husband said best oatmeal raisin cookies he has ever had.
Followed recipe exactly
So happy to hear that MC!! Thank you so much for commenting with a review!!
I made this recipe for the first time today,and it did not disappoint! My family devoured them. I only made one little change to the recipe. Instead of using all raisins,I split the amount in half. the other half,I used “Craisins”. that gave it a little surprise “kick”. Next time I am putting butterscotch chips. I think it will work out. Thanks for this recipe. It’s definitely a winner!
Laurie F.
Love the craisins and butterscotch idea Laurie!! That sounds like a really fun variation! So glad you enjoyed the cookies. Thanks for commenting!
OMG! Some people like to brag on themselves. Well you have every reason to call these THE VERY BEST because they certainly are in my opinion. A lot of work went into the details of your recipe, for good reason. Thank you for making the best easy to follow & recreating in our own kitchens. I like Laurie Ferguson’s idea to use some Craisins. I’m wondering if you could also soak & plump them.
I’m so glad you’re happy with the recipe Ann, thanks so much for taking the time to tell me! I bet craisins would be delicious. I would use the same soak and plump method, I do that on this White chocolate cranberry cookie recipe too. Enjoy!!
All I have to say about these oatmeal raisin cookies is …… I’m sorry I don’t think I’ll be giving any of these away !!
It’s delicious .
I switched it up just l little didn’t have molasses in the pantry , so I used dark brown and light brown sugar and white .
1 c dark
1 c light
And 1/4 c white …
I am an official Cookie Monster
And this is my opinion . Lol
Thank you for sharing.
Ha, cookie monster indeed! I don’t blame you Pam! I’m so glad you enjoyed them, thanks for leaving a comment!
I baked these cookies back in the summer for a very good friend of mine and HE LOVED THEM! He claimed they were the best $#&^@#$ cookie that he has EVER had (his words, not mine). He requested them again a couple months later and now I’ve added them to my Christmas cookie list. My mom and I make several kinds every year and give them as gifts to family and friends. I think these Oatmeal Raisin cookies ramp up our gift packages bit. Thanks and keep these great recipes a comin’!
That is awesome Adrienne! I’m so glad you all love them so much! You know it’s good when they come back with a request months later :) And great idea adding them to gifts plates, who can say no? Thanks so much for commenting! Merry Christmas!
I made these cookies for the second time today. The first time they were absolutely the best cookie I have ever eaten. Today the texture was different. They didn’t flatten as much and seem a little drier. What could be the issue? I did it exactly the same as the first time. I am very sad that they aren’t as good.
Hi Becky! That is so strange! I’m afraid I don’t know what to tell you since I wasn’t in the kitchen with you. I’m glad it worked the first time so you know it’s not a flawed recipe! Maybe you accidentally added too much flour? I’m sorry I can’t help!
I have just finished baking them, they are so delicious, crunchy from the outside, chewy from inside.
I have to admit that I have made some changes in the recipe:
– 2 and 1/4 cup of flour istead of 2 and 1/2
– Used one table spoon of maple syrup instead of the molasses
– Used 2 cups of rolled oats and not the quick one
– Didn’t use nutmeg nor walnut
– put one cup of chocolate chip instead of the raisins.
The result was amazing. Thank you
Ooh I love the maple syrup idea Mayada! That sounds super delicious. I love your adaptation! I want to try it this way now! Thanks for commenting!
I made these according to directions except I only had old fashioned oats. They are moist and chewy. However, they fell apart. Of course that didn’t stop us from eating every morsel. Any idea/suggestions to keep them together?
Hey Terri! I haven’t tried these only using old fashioned oats, but I assumed that they would still bind together ok. I was wrong! I will amend the part on the post that says you can use either one. Next time use a combination of old fashioned and quick oats! Sorry about that!
These cookies are fantastic! Oatmeal raisin is my hubbies favorite but up until now had not found one he loves. Thank you for sharing, my search is over.
“The search is over” is one of the best feelings a cook can have! I’m so happy you’ve found the one Angie! :) Thanks so much for reviewing the recipe!
These are the best!! They stay sooo soft. I did not use the cinnamon or nutmeg and changed mine to a bar cookie. 350° in a 13×9 sheet pan for 20 to 25 minutes. Thanks for the best oatmeal raisin cookie recipe that I have ever used!
Great idea doing them in a pan!! Genius. I’m so glad you enjoyed the recipe, thanks for leaving a comment Tammy!
My new favorite cookie.
Took them into work, they loved them!!
Made these to spec with the exception of mixing the final part by hand as it help evenly distribute the raisins.
I like that there was plenty of dough as well.
Thank you so much for sharing this recipe.
I’m so glad you liked the recipe Nicola! What lucky coworkers you have :) Good idea hand mixing at the end. Thanks so much for commenting!
Best cookies for sure. My husbands favorite of all time.
Bonnie, that sounds like high praise, for sure! Thanks for sharing and so glad you love these – soft and chewy is how I love them every time!
My husband’s favorite cookie is oatmeal raisin, we have been married for almost 33 years and I have made a lot of oatmeal raisin cookies over the years. This recipe is the most flavorful and best textured cookie by far. The only change I made was I cut back on the cinnamon and nutmeg and added some of my pie spice that also has ginger. slight hint of star anise and cloves.
I’m so happy to hear this Beth!! Thank you so much for taking the time to review. I love the idea of using a little ginger and anise! How can you go wrong with those flavors! Thanks for the idea :)
Finally found a (your) recipe that syncs with what my mouth feels. A thousand thanks
I’m so happy you found a winner recipe Carrie! That’s the best! Thanks for commenting!!
These cookies are awesome. Nice and soft and chewy. Not crumbly. Took a little longer to cook in my oven but turned out great. Made a batch and cooked half yesterday. Baking more today. Dough is hard a little difficult to work with coming out of the refrigerator. Easier to roll balls first and then put in the refrigerator for chilling.
Great tip Coleen! Thanks for commenting! I’m so glad you liked them.
Instead of 1 cup of quick oats, can I use 2 cups of regular rolled oats?
Yes you can! :)
Thank you! Oh, my gosh! I actually took the plunge before you responded. These came out so truly incredible. I am new to sweet-treat baking. I have been looking for a great chewy and moist cookie recipe and this is it. I plan on using this method for other types as well.
What are your thoughts on using spelt and coconut flour? I have a friend who is vegan and carb-conscious and I want to make them a batch too!
Hooray, so glad the cookies turned out! I have never tried this with spelt or coconut flour, so it would be an experiment. Let me know how it goes!
Would love to know what the book is called, sounds like my kind of book. And the cookies, definitely on the list to make.
Hey Stefanie! It’s called The Well-Behaved Child by John Rosemond. He’s got some really good ideas in there! I’m a fan. I think it’s the kind of common sense parenting book that you can apply to the style you already have. hope you get a chance to make the cookies!!
These look delicious!
Thanks Lily!! I could eat a dozen!