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!!
Love this recipe! I too always plump my raisins & cranberries when baking.
Full disclosure, I totally stuffed it up and added all dry ingredients together and forgot the creaming the butter and sugar step lol (I creamed just the butter instead). I also used sukrin sugar (white and brown) as I was trying to lower the carb content (type 1 diabetic child). They didn’t spread which is more than likely either the creaming error or the ‘not proper’ sugar’ issue so I smooshed them down half way when I realised. Long story short 😉 both children really loved them and instead of 41g of carbs I got them down to 16g. Next time I’ll follow the recipe exactly (umm for me) because I hate the fake sugar taste but got 2 thumbs up from 2 x 11 year olds
I’m so glad you salvaged them Lisa!! N x
Hi Nagi
We are a ‘less sweet’ family, so we cut the sugar by half.
The cookies were delicious! Perfect!
Can you do a video on ‘self-control’ so that I manage my impulses to want to eat more cookies than I should in one sitting?
I’m so glad you loved the cookies George – not sure about the self control video, a skill I’m yet to master myself 😂 N x
Haha! I will leave you to your brilliance on the recipe side, Nagi.
I am grateful that I found you!!
Time to check out those ‘self-control amid delicious food’ videos on YouTube.
Wish me luck!
It pays to watch the video! I made my balls too small and they spread :(. Still tasted yum though
Oh no! As long as they taste great though Sarah! N x
Delicimo! We can’t stop eating. Baked half the quantity and 5 days later the rest. No difference in taste. All equally yummie.
Hi Nagi
I have done lots of your recipes now, all delicious!
However with this one, although I switched the recipe to metric I can’t understand why it still showed the oats in cups not grams? I live in the UK, and became very confused when I saw that US cups and Australian cups are different and of course it all depends what you are weighing!
Please can you tell me exactly how many grams you need if oats?
Thankyou so much, Bronwen
I can’t edit my post but wanted to update on the metric measurement… I made these today with 270g oats. I also roughly halved the sugar (120g each of white and brown sugar) as others have mentioned. I also used a mixture of raisins and sultanas. These cookies came out super delicious! Lots of compliments from my family. Thanks Nagi.
Thankyou so much Mits! That’s really useful
Hi Bronwen I’m also from the U.K. and was wondering the same thing! The metric toggle is a godsend (the whole “cup” concept doesn’t work for me!) but doesn’t convert the oats weight for some reason. However, looking through some of Nagi’s other recipes that also use oats, I am going to go with 1 cup = 90g of rolled oats, so 3 cups will be 270g. I’m going to attempt this today so let’s see if I’m right 😂
absolutely obsessed! So yummy
I’ve been craving oatmeal raisin cookies and was having trouble choosing a good recipe because i wanted the cookies to have just the right amount of crisp and chewiness xD (i have a sweet tooth but i’m still very picky when it comes to oatmeal raisin cookies haha). I followed this recipe of yours this morning and it was Amazing!! The entire kitchen smelled so good after i took the cookies out from the oven and my dad was obsessed with them. I don’t think they will last long >.< 😂 i've previously also followed your recipe for cinnamon rolls and hot cross buns and they were the best i've ever made too! Thank you so much for sharing your recipes :") i'm going to be following your recipes for cheesecakes soon (i'm the ultimate cheesecake lover xD).
Just finishing up a batch of these wonderful cookies. Crispy edges. Soft middle. Delicious!
I am an avid quilter so, by nature, love exact measurements. I weighed each of my dough balls (48 grams) and think I undersized them. Wondering if you know the weight of your dough balls before cooking? Also do you chill your dough before baking?
I love your recipes and guidance through each recipe. I recommended a recipe of yours to my daughter and she responded “I follow Nagi! I love her gnocchi recipe.” Keep them coming.
Hugs to you and Dozer.
Hi Nagi, Love your recipes! Just a comment about raisins. In the US raisins are what we in Australia call sultanas. There does not seem to be an equivalent to our raisins in America. I lived there for a few years and Australian raisins were the only thing I’d get visitors to bring. I love them on my breakfast. This will only be a minor difference to the recipe.
Hi Denise, raisins and sultanas are two different things however, but either will work perfectly fine in this recipe! N x
Hi Nagi,
I really enjoyed these cookies. I will cut just a bit of sugar next time as I found these were a touch too sweet for my taste – though my kids would beg to differ 😉 My raisins were extra sweet so that may have been what tipped it past my sweet point. I would absolutely make these again.
Thanks!
Holly x
These were delicious. I mixed craisins and sultanas and added a large chocolate button to the centre and top and they disappeared incredibly quickly here. Thanks for sharing your wonderful recipes. 💕
Yum!!! I made this recipe with Gluten free flour and cranberries. Absolutely delicious!!! A huge hit in the house – didn’t last long at all!
I haven’t tried just yet Emma, would love to know if you give it a go – you’ll need certified GF oats too. N x
I didn’t have raisins but I did have some dried apple, which I diced into small pieces. So delicious, they taste like apple crumble
made these tonight with currants instead of raisins – so yum!! Your recipes are always reliably delicious. Am being asked to recreate with raisins tomorrow 😉
Perfect Kate, I’m so glad you love them!! N x
These really are the best ever oatmeal raisin cookies! I’ve used 45gr brown sugar and 45gr white sugar and the sweetness was perfect for my taste so if anyone is wondering the recipe turns out perfectly fine with less sugar. Thank you Nagi for another great post!
Thanks for posting that. I was a bit freaked out by the amount of sugar! Will try with your amount 🙂
I just made these and oh my goodness!!!!!! They are so dope. My partner and family love them! Is there any way to reduce the sugar content Nagi? Its a little on the sweet side and after making them I am concious of how much sugar is in one which one help during lockdown haha
Hi Amanda, reducing the sugar will affect the texture – it’s something I’d need to test although other readers have said they have reduced the sugar successfully! N x
Hi Nagi, just wondering if there is a substitute for the sugars used – perhaps honey? So this can be cooked for kids?
Hi Sharon, it will change the texture unfortunately as it’s a liquid, something I’d need to test sorry! N x
Hi Nagi
I made these delicious raisin oatmeal cookies and although my grandchildren and I love them, their mother (my daughter) asked if the sugar content could be reduced next time. So would it be OK if I just use half cup of each of the sugars? Thanks
Doris
Do I soak the craisins like I would soak the raisins?
Yes I would Shannise 🙂 N x
Hi Nagi,
I want to make these today but just realised i don’t have enough raisins, do you think dried coconut would work?
Thanks