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!!
I have made these cookies tice now and hubby is even eating them.. which is unusual. So they must be good. I soaked the raisins in a drop or two of Brandy and heated for a minute in the microwave. Forgot to write down the cinnamon for the recipe so these batches went without. Still are so yummy though.
Thanks for a great recipe.
Have a wonderful trip inTassie.
Great idea Kate, pure genius!!!! N x
Hi Nagi:
A comment at a British-born Canadian engineer (we are conversion experts) who is also a good cook and math wizard. Your liquid cup and butter stick measurements aren’t quite correct. Two sticks is 1/2 lb or 227 g (a pound is 454 g), So you’re very close and good enough if one doesn’t make an enormous batch of cookies! However, the cup size you’ve quoted is incorrect. A solid cup and a liquid cup in Canada and the US are not the same volume. A liquid cup is slightly larger and is actually 236.59 ml. Most online searches will confirm this with only one exception I found that is incorrectly stating liquid cups are 226 ml. We use the same measuring cups across North America. I’m really looking forward to trying out this recipe. And now, next time I’m in Oz, I really do have to hop over to Tasmania. I fell in love with the idea when I watched the quirky comedy Rosehaven on Sundance Now. But now I’m sold when we are allowed to venture down your way again!
Hi Carolyn, I have mentioned the butter in the recipe notes. Here in Australia our cup size is 250ml – if you’re ever unsure, you can click the metric toggle in my recipe and the ingredients will be converted to grams and mls. N x
Thank you, Nagi!
It appears you are having a beautiful and fun trip in Tasmania, and I am so happy for you.
Your latest snaps are wonderful and they take us with you along for the experience!
Wee Dozer looks gorgeous in his sun-set/rise water outing and so adorable in his more youthful shot! He looks like he is having a fabulous time too with his roomies!
The cookies are definitely on my to-do list, Nagi, but more than anything, I just wanted to say how much I appreciate your dedication that you put in to producing such great content…even while you are supposed to be experiencing your own time away! Kudos to your team and their amazing leader…how lucky we are!
Please take good care and take in every last moment you have left on your adventure!
Here, here!!
Thank you SO much Alex, I truly appreciate the amazing feedback it makes what I do so much more special when I read messages like this ❤️ N x
This statement echoes how we all feel Nagi, your enthusiasm is uplifting and we appreciate your dedication. You’re a beautiful person 😍
Nagi, these look so good! I have only bought 2 cookbooks since I found you, Simple and Jerusalem. Loving all your recipes. Thank you and enjoy Tassie.
And they are great books Sonya!!! N x
Hey Nagi, was just thinking i’m going to bake some cookies this afternoon and these seem perfect.
I don’t have raisins, do you think i can use chopped up dates instead?
Hi Carmen, yes you can – I would skip the plumping step though. Love to know how you go! N x
Oh Nagi – others may be decoding your great biscuit recipe I seem to have missed before but I am just scrolling back and forth around the Freycinet Peninsula . . . never been during my few trips to Tassie . . . SO beautiful !!! Always wanted to go !! And am grinning at the four-legged boys and girls probably ready for an evening meal pretending it is freezing in Sydney-town ! That said, have just read your recipe and already put it on top of my kitchen pile . . . yep bolded and underlined !!! Do enjoy your last few days . . . hugs . . .
Thanks so much Eha, I know you’ll love these cookies too – better bake a double batch just to make sure 😉 N x
Hi, I’m a recent fan of your recipes. I can now cook jasmine rice in a pot on the stove! Can these be made diary-free? Thanks. I’m always interested in a dairy-free version of any recipe…..
Hi Kim, I love hearing that!! Not sure about a dairy free version here – you could probably use a dairy free butter but I haven’t tried to be honest! Let me know if you try it out! N x
I would very much like to follow this recipe but I am in the UK and we use metric measurements, which I have no clue about. I tried a cup to gram calculator online but they all appear to provide different definitions of 1 cup per gram, according to what you are weighing. Even then, they differ widely – I ended up getting huge amounts of oats and raisins that can’t possibly be right. Could you provide a link to an online cups to grams calculator that agrees with the amounts you have in your recipe please? So keen to try out your recipe! =)
Hi Adam, click the metric toggle above the ingredients to convert to grams and mls – that’s a standard no matter where you’re located! N x
Adam, the recipe has a cups/metric toggle.
Sorry, I meant I have no clue about cup measurements!
Hi Adam, at the top of the ingredients list you’ll find a toggle (is this the best right word??) so you can choose between cups or metric measurements.
Adam, I’m also in the UK, I use the whisk app which converts to metric and is accurate enough, these cookies are gorgeous, good for breakfast on go, and I soak the raisins, sultanas, dried cranberries, whatever I’m using in hot black tea, it really enhances the caramel notes, hope this helps, happy baking!
I found you so much fun to read from; unlike the lady that has the 46 pages of printed material to make cookies that will be no better than these!
These sound awesome and off I go to make them…thank you for letting your public share.
Love this recipe! It’s simple and so delicious!
These cookies are the absolute best I’ve EVER baked! I’ve given them to multiple friends and family with demands for the recipe. I would like to ask one question. How can I make them bigger? Not thicker but bigger in circumference. I want them to spread out more. I went looking for a chewy oatmeal raisin cookie because of a cookie shop in the hospital where I work. They were the bomb! Your taste even better but I would like them to be slightly thinner and bigger around. Can you tell me how to do that? Btw, cookie shop sells each cookie for $2.00!
Hi Dana, you just use a larger scoop to make a bigger cookie, you’ll need to adjust cook time according to the size though! N x
To begin, this is the best O/R cookie recipe I have ever encountered. But, I can never leave well enough alone. I made two small additions which I think takes it to a whole new level. For a full recipe (I have made it as a half and a whole) I zest two oranges and juice the same oranges. Then I blend the zest into the sugar and let it sit while I continue the rest of the prep. I use the juice mixed with about an equal part of water to boil and soak the raisins, adding a touch of ground cloves. Just a pinch. I also add a pinch of cloves to the flour. It’s not so much that you taste the orange, but the flavor is ramped up another three notches. I also follow the recommendation to add nutmeg. I find, keeping the dough cool works better for me. Thank you. Very good cookies, I get requests for them often.
This recipient is an amazing recipe and everyone in the family loves it! It is perfects for snacks and tea!! Thanks Nagi!
Thanks so much Nagi!
This recipe is amazing! We use it all the time an is a perfect snack!!!
Snowy, cold day here in Calgary, Alberta. Made these cookies to have with tea. As everything dries out so much here, I added the raisin water to the recipe and cut back the sugars. The family agrees these cookies are awesome and should stay nice and moist for a few days. Yum!
Oh forgot. Thanks Nagi! Great recipe that accomodates for all situations. You’re amazing. Looking forward to trying more of yr recipes.
Haven’t had much success with ‘chewy’ cookie recipes. But this one delivers on its promise…it’s chewy yummy! Substituted choc chips for raisins cos I didn’t have any at hand. Thanks Nagi!
Really want to make these but the other half doesn’t like raisins, and there are quite a lot in this recipe. If I leave out the raisins, how should I adjust the proportions? More oats? Please help!
I frequently use “Craisins” (dried cranberries) instead of raisins. And I sometimes add shredded coconut for another touch of texture.
Hello, Jeannine! On a different comment here I saw someone say that they used chocolate chips instead of raisins because they didn’t have any on hand, and they said it turned out great! So if they like chocolate chips, maybe try it that way! Good luck! 🙂
Delicious! Plumping the raisins is a big improvement over other recipes.
It’s a total game changer Allison! N x
Hi Nagi, made these cookies today. Even though i made a mistake and melted the butter,they still turned out delicious.