If you love your oatmeal cookies soft and chewy, this is THE Oatmeal Raisin Cookie recipe for you! Nicely crispy around the edges, studded with plump and juicy raisins, and buttery in taste with the faintest wisp of cinnamon, these cookies smell heavenly when they’re in the oven and also keep really well!
Oatmeal Raisin Cookies
Being more of a savoury than sweet-toothed gal, I’m rarely a victim of the urge to buy cookies or sweet tarts lined up in temptation on the counters of coffee shops. Unless, that is, they have big and fat Oatmeal Raisin Cookies.
Here’s the thing: I’m all about fruit and spice oatmeal cookies, and they rate higher than chocolate chip cookies in my world. For me that magical mix of warm cinnamon and fruit studding a caramelly, chewy cookie just tastes like pure comfort and, well, home. Keep your Insta-friendly hipster cookies and call me a granny, I don’t care – just leave me all the Oatmeal Raisin Cookies!!
Ingredients for Oatmeal Raisin Cookies
This is a recipe adapted fairly closely from a Cook’s Illustrated recipe. I read that it took them 6 months to come up with the perfect soft and chewy Oatmeal Raisin Cookie. I applaud them for their persistence, not least so we may feast on the sweet fruits of their labour!
Here’s what you need:
Butter (at room temperature) – When recipes call for butter at room temperature or softened butter, the butter needs to be firmer than you probably think. Ideally it is 18°C / 64°F. This is soft enough to whip until creamy, but still cool enough such that when you touch it, you don’t end up with a slick of grease on your finger.
Butter that is too soft can lead to cookies that split or spread too much in the oven. In fact, this is one of the most common problems people have when making cookies!
A quick way to bring butter to room temperature: Cut fridge-cold butter into 1.5cm cubes (1/2″ thick slices if you have a US stick of butter). Scatter on plate. Microwave 2 cups of cold tap water for 4 minutes on high. Remove jug, quickly put plate in, close door. DO NOT turn microwave back on. The residual heat will soften the butter in 5 minutes.
Baking powder – Most recipes call for baking soda / bicarb, or a combination of baking soda and baking powder. This recipe specifically calls for only baking powder which Cook’s Illustrated found makes the cookie chewier. So, just baking powder it is!;
Flour – Just plain / all-purpose flour. For this recipe, self-raising flour cannot be used in place of the flour and baking powder, because self-raising flour has too much baking powder in it;
Brown sugar AND white sugar – Brown sugar makes the cookie chewier and adds a pleasing caramelly note, while the white sugar gives the cookie crispy edges. The contrast some crispiness around the edges brings to the soft cookie centre is part of the magic of these cookies!;
Raisins – I like my raisins tender and plump, so I soak them briefly in hot water. This is not a step in the Cook’s Illustrated recipe, it’s just something I like to do – a personal preference!
Eggs at room temperature – The eggs need to be at room temperature and not fridge-cold, to ensure it incorporates properly into the cookie dough easily. A quick way to warm up fridge-cold eggs: Place eggs in a large bowl, cover with warm tap water (just warm, not hot) and leave for 5 min. Wipe dry, then use per recipe.
Egg size (“large eggs”): 50 – 55g / 2 oz per egg is the industry standard of sizes sold as “large eggs” in Australia and the US. If your eggs are significantly larger or smaller in size, just weigh different eggs and use 100-110g / 4 oz in total (including shell) or 90 – 100g / 3.6 oz in total excluding shell (useful if you need to use a partial egg to make up the total required weight. Crack eggs, beat whites and yolks together, THEN pour into a bowl to measure out what you need);
Cinnamon – The king of cookie spices! Just a hint in the mix so you know it’s there, but it doesn’t overwhelm. This is another deviation from the Cook’s Illustrated recipe. They omit it so you can taste the oats more. I cannot process that idea! I need the cinnamon!
Salt – Just a touch to bring out the flavour in sweet baked goods.
How to make Oatmeal Raisin Cookies
Part 1: Cookie dough
Soak the raisins to plump them (this is optional);
Drain the raisins then leave to dry, or pat dry to speed things up;
Sift the dry ingredients into a bowl;
Beat butter, sugar and egg: In a separate bowl, beat the butter until smooth and creamy. Then add both brown and white sugars and beat until fluffy – around 2 minutes on high using a handheld beater.
Now beat the eggs in one at a time until incorporated;
Add dry ingredients: Next, switch to a wooden spoon and mix the sifted dry ingredients in. I prefer doing this step by hand rather than the electric beater to ensure I don’t accidentally overwork the cookie dough, which would result in a tough cookie; and
Oats and raisins: Lastly, stir in the oats and raisins. At this point the cookie dough will become quite thick and hard to stir. Dig deep to find the strength – it’s worth it!! 😂 (Just kidding, it’s not that hard! 😇)
Part 2: Rolling and baking
Cookie dough made, now it’s time to bake!
Portion out cookies on to tray: Scoop 2 tablespoons-worth of cookie dough and place in a mound on a tray, for one cookie. An ice cream scoop with a lever or a cookie scoop will make this step speedy!
Repeat: Repeat with the remainder of the dough. I like to portion all the dough out first on to trays before I start rolling because I just find it faster;
Roll into balls: Wet your hands if needed to stop the dough from sticking. Lightly roll each dough portion into a ball. They should be around 5cm / 2″ wide;
Squash dough balls: Distribute the balls across two trays lined with baking / parchment paper, ensuring you leave plenty of space between them (see photo #5). Lightly press each down to flatten. This is just to help ensure the cookies spread evenly, rather than leaving a mound in the middle;
Bake: Place both trays in the oven with one tray on the middle shelf and the other on a shelf below, ensuring you leave 10cm / 4″ of space between each rack. Bake at 180°C / 350°F (160°C fan) for 11 minutes. Switch the position of the trays and bake for a further 11 to 14 minutes until cookies are golden on the edges and LIGHT golden in the middle. If you cook too long, the cookies will be crispier;
Cool: Cool on the trays for 5 minutes before transferring to cooling rack. Cool for 30 minutes before serving.
This recipe has been the only Oatmeal Raisin Cookie recipe I have ever used since I found it. It is absolutely perfect, in my humble opinion.
Having said that, I also came across this recipe for Oatmeal Raisin Cookies on a fabulous baking blog called Brown Eyed Baker, run by a talented lady named Michelle. That recipe is by a famous bakery in New York called Sadelle’s. Michelle thinks it is even better than this Cook’s Illustrated one (which I noticed she also has on her blog!) I, for one, trust her judgement on that call.
But there’s one big catch. The Sadelle’s recipe requires the cookies to be flattened onto the cookie sheet, then refrigerated for four days supposedly to enhance the depth of flavour. Yes, FOUR WHOLE DAYS!!!
So if that makes my preferred recipe the world’s second best Oatmeal Raisin Cookie, I’m totally ok with that because at least you can make these RIGHT NOW!!! 😉 – Nagi x
Watch how to make it
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Oatmeal Raisin Cookie (Soft & Chewy)
Ingredients
- 1 1/2 cups raisins (Note 1)
- 1 1/2 cups flour (all purpose / plain)
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1 tsp cinnamon powder
- 250g / 8 oz (2 sticks) unsalted butter , at room temperature (Note 2)
- 1 cup brown sugar (packed)
- 1 cup white sugar (granulated. Superfine/caster also ok)
- 2 large eggs , at room temperature (Note 3)
- 3 cups rolled oats (Note 4)
Instructions
- Preheat oven to 180°C/350°F (160°C fan). Adjust oven racks to middle and low position, ensuring you have 4"/10cm between each rack. Line 2 trays with parchment/baking paper.
- Optional: Soak raisins in boiled water for 10 minutes. Drain then pat dry. (This makes them plumper).
- Sift dry ingredients: Sift flour, salt, baking powder and cinnamon into a bowl.
- Cream butter and sugar: Using a stand mixer or electric mixer, beat butter until creamy. Then beat in sugar until fluffy – about 2 – 3 minutes.
- Add eggs: Beat in eggs one at a time until incorporated.
- Mix in flour: Use a wooden spoon to stir the flour mixture in.
- Stir in oats and raisins: Stir in oats and raisins – this requires a bit of effort as the dough gets firm!
- Roll and flatten balls: Form 4cm / 1.6" balls (~18) and place onto baking trays 4"/10cm apart. I use an ice cream scoop. Then press down to slighty flatten into a thick disc shape.
- Bake for 11 minutes. Then swap the trays between the shelves AND turn the trays around. Bake for a further 11 – 14 minutes, or until cookies are golden on the edges and LIGHT golden on the surface.
- Cool on the trays for 5 minutes before transferring to cooling rack. Cool for 30 minutes before serving.
Recipe Notes:
Nutrition Information:
Originally published July 2016. Updated June 2021 with new photos, video and a streamlined recipe subsequent to further testing to improve the recipe!
For Cookie Monsters 🙋🏻♀️
Life of Dozer
Dozer with his friends post Winter-evening-beach session. It’s a photo from the Golden Retriever boarder where Dozer is boarding while I’m away in Tasmania! I think that’s him in the middle in a red robe…. not 100% sure! 😂
And from the original publication date:
No cookie dough for Dozer!!
Can I add walnuts ??
YES!!! 🙂 N x
Mine aren’t flattening out like your pics. Am I doing something wrong?
So, the texture in the end was great, but the flavor seemed bland to me. I want to add nutmeg and a little vanilla. Do you think this will affect the texture? What proportion do you suggest?
Could not stop eating them.
Soaking the raisins made a lot of difference. Much more plump. Personally, too much sugar, even by decreasing amount as suggested, still amazing!
By far, the best oatmeal raisin cookies! My husband is a huge fan. Thanks again.
Hi Karen, sorry you found them too sweet but I’m glad you love the recipe!
Nagi,
Looks amazing, can’t wait to try it! I have made your soft easy chocolate chip ones which are my go-to, delicious, easy recipe, and I was wondering to make oatmeal raisin chocolate chip cookies, can I just add chips to this oatmeal one? Or perhaps add oatmeal and raisins to the chocolate chip recipe?
Thanks for your help! Can’t wait to make these.
Oh definitely you could sub choc chips for the raisins in this recipe!
OMG. Absolutely best oatmeal raisin cookies!
Wahoo!! Thank you!
These cookies are wonderful, as promised. I added walnuts and it was like eating a bowl of healthy hearty oats. I can’t wait to make another batch
Recently stumbled across your website and now converted, it’s my go-to place now….I actually sent an email to say how fab it is, that’s how much I love it!
Always shied away from cookies, expecting them to be hard to bake but this recipe was fab…easy to make, quick and taste YUM!! Probably going to add less sugar next time and add more cinnamon and nutmeg but otherwise, I know I’ll be using this recipe many more times from now on!
Hi Lara, so glad you found me! And I’m pleased to hear you enjoyed this 🙂 Just note that if you change the sugar quantity then it will alter the texture of the cookie, not exactly sure what will happen as I haven’t changed it myself 🙂 N x
Great versatile recipe. I make it vegan by substituting marg and egg replacer.
I am a big fan of one-bowl-baking so have lazied the method – cream marg and sugar, add egg then raisins = wet mix. Flour, BP, salt on top, add oats, mix the dry ingr lightly (on top of but not into the wet mix) then stir all together.
I used mixed fruit with peel as it was all I had. Last week I made with soaked raisins and some dried mandarin peel – was good.
I LOVE your site! Everything I have made from your site has been fantastic. I have a quick question about this recipe before I make them. My husband loves oatmeal chocolate chip cookies. Can I make an even exchange for the raisins with chocolate chips??
YES! What a TERRIFIC IDEA! And I’m so pleased you are enjoying my recipes, thanks for trying them! N x
These are the BEST cookies I’ve made in quite some time. They are PERFECT. I cooked one sheet at a time at 11 minutes and flipped my pan around and changed racks, cooked 5 minutes more and let cool. Absolutely perfect. Thank you! I’m obsessed with your recipes!
I love hearing that Ashley!! Thanks for letting me know you enjoyed it 🙂 I’m so pleased you are enjoying my recipes! N x
Dear. Nagi, I am so happy to have stumbled upon your website! So far every recipe from savory to sweet has been delicious and a big hit with my spouse. He and my neighborhood friends rave about your oatmeal cookies. No need to search further This is the best recipe I have ever tried!
Best wishes and warmest regards to you and of course Dozer.
Brenda
Can you use light brown sugar?
You sure can!
Loved loved loved this cookie. Question after the cookies cooled they were hard. Did I over cooked them ?
Oh dear!! 🙁 Yes it sounds like they were overcooked, take a few minutes off the cook time next time! N xx
Hi Nagi
These are terrific. Thanks for all the detailed directions. I used a tablespoon, heaped, and I got 19 cookies out of half the recipe. They are still soft and wonderful and big enough for my family.
I used 1/2 whole wheat flour to get a little more nutrition in there and it worked fine.
And, I’m at high altitude! No adjustment was necessary.
I’m so happy you enjoyed this Kaycee! Thank you for letting me know, especially that it worked for you at high altitude! – N x ❤️
These cookies are the bomb! I know the recipe says about 20 cookies, but I got over 30 huge cookies!! Crunchy chewy deliciousness
That’s terrific to hear Hilary! Thank you for taking the time to leave a review – N x
Does the brown sugar need to be packed?
Hi Brenda! Yes it does, thanks for the question, will add that note. 🙂 N x
Hi Nagi, can you use sultanas instead of raisins?
YES! 🙂
Hi, can I substitute the butter for margarine?
I actually substituted for margarine and they worked perfect! I used quick oats too
Not in this recipe, sorry 🙂
Short on butter and brown sugar and husband is still eating cookies out of the tray hahaha! Thank you! 🙂
That’s so great to hear Dixie! Thank you for letting me know! N xx
The detailed instructions made it super easy to make perfect delicious cookies, will make again!
Fantastic! I’m so pleased to hear that Lauren, thanks for letting me know! N xx
I am giving it 5 stars