Oatmeal Raisin Cookies

If you’ve been searching for the perfect oatmeal raisin cookie — soft, chewy, cozy, and just sweet enough — your search ends here. These Soft & Chewy Oatmeal Raisin Cookies are everything a classic cookie should be: golden edges, tender centers, and plenty of plump raisins in every bite.

I started with my tried-and-true oatmeal chocolate chip cookie base and simply swapped the chocolate chips for raisins — and the result? Pure nostalgia. They remind me of after-school snacks, cozy fall baking, and the kind of cookies that get better with time (if they last long enough to find out!).

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🍪 Why You’ll Love This Recipe

• One-bowl simplicity – No need to fuss with separate wet and dry bowls. You can throw it all in and mix. (Less mess = more reason to bake!)
• Soft and chewy texture – The cookies bake up thick and soft in the center with lightly crisp edges.
• Perfectly balanced flavor – Brown sugar adds warmth, vanilla boosts the flavor, and the oats give them that perfect chew.
• Freezer-friendly – These cookies freeze beautifully, baked or unbaked, so you can always have a batch ready when the craving hits.

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🛒 Ingredients

You’ll only need pantry staples for these cookies:

• 1 cup butter (softened)
• 1 cup brown sugar (light or dark — I use light)
• ½ cup white sugar
• 1 large egg + 1 egg yolk
• 1 tablespoon vanilla extract
• 2 cups all-purpose flour
• 1 cup old-fashioned oats
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ¾ teaspoon salt
• 1 cup raisins

Note: You can use regular or golden raisins. If your raisins are on the dry side, soak them in warm water for 5–10 minutes and pat dry before adding them to the dough for extra plumpness.

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👩‍🍳 Instructions

1. Preheat the Oven

Set your oven to 350°F and line a cookie sheet with parchment paper or a silicone baking mat.

2. Make the Dough

In a large mixing bowl or stand mixer, add all of your ingredients except the raisins and mix until a soft dough forms. I love that this recipe is one-bowl — quick to make and quick to clean up.

3. Fold in the Raisins

Add the raisins and mix just until they’re evenly distributed throughout the dough.

4. Scoop the Cookies

Use a 3-tablespoon cookie scoop (or your favorite size) to portion the dough onto your prepared baking sheet. Leave a few inches between cookies — they’ll spread slightly while baking.

5. Bake

Bake for 11 minutes. They’ll look a little underdone in the center, but that’s exactly how you want them. As they cool, they’ll firm up into that perfect soft, chewy texture.

6. Cool

Let the cookies rest on the pan for 2–3 minutes before transferring to a wire rack to cool completely. Or eat one warm (you know you want to!).

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⏱ Time Breakdown

• Prep Time: 10–15 minutes
• Bake Time: 11 minutes per batch
• Total Time: ~30–35 minutes

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❄️ Storage & Freezing Tips

Room Temperature:
Store cooled cookies in an airtight container for up to 5 days. They’ll stay soft and chewy the whole time.

Freezer (Baked):
Let cookies cool completely, then store in a freezer-safe bag for up to 3 months. Thaw at room temperature or warm in the microwave for 10–15 seconds.

Freezer (Unbaked Dough):
Scoop dough onto a baking sheet, freeze until solid, then transfer to a zip-top bag. Bake straight from frozen — just add 1–2 minutes to the bake time.

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📝 Recipe Notes & Variations

• Oats: I recommend using old-fashioned rolled oats for the best texture. Quick oats can work but will result in a softer, less chewy cookie.
• Egg yolk: That extra yolk adds richness and helps create the thick, chewy texture we all love.
• Add-ins: Want to mix things up? Try:
  • A pinch of cinnamon
  • A handful of chopped walnuts (unless you’re nut-free like I am!)
  • A splash of maple or molasses
  • A mix of chocolate chips and raisins for a twist on the classic

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💛 Why I Love This Recipe

With a big family and busy days, I love recipes that are simple, delicious, and freezer-friendly — and this one checks all the boxes. I can mix up the dough in one bowl, bake off a few for now, and freeze the rest for later. They’re perfect for school lunches, bake sales, or late-night sweet cravings.

These cookies feel nostalgic in the best way — like something your grandma would have waiting on the counter after school, but with a soft, chewy upgrade.

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💬 What My Family Says

“These are even better than the chocolate chip ones!”
— My daughter (who is usually firmly Team Chocolate)

“Can you make a double batch next time?”
— My husband, after grabbing one straight off the tray

Soft & Chewy Oatmeal Raisin Cookies

These Soft & Chewy Oatmeal Raisin Cookies are the perfect blend of texture and flavor. Made in just one bowl with simple ingredients, they bake up thick and tender with golden edges and plump raisins in every bite. This recipe is a twist on my classic oatmeal chocolate chip cookie — same soft center, same rich flavor, just with juicy raisins for a nostalgic twist. They freeze beautifully, making them perfect for make-ahead treats, lunchbox snacks, or late-night cravings. Quick, cozy, and always a crowd-pleaser!

Print Recipe Pin Recipe

Cook Time 11 minutes mins

Ingredients Method

Ingredients

  

Ingredients:

• 1 cup butter softened
• 1 cup brown sugar
• ½ cup white sugar
• 1 large egg + 1 egg yolk
• 1 tbsp vanilla
• 2 cups flour
• 1 cup oats
• 1 tsp baking soda
• 1 tsp baking powder
• ¾ tsp salt
• 1 cup raisins

Method

 

Instructions:

1. 1️⃣ Add all ingredients (except raisins) to a mixing bowl and mix until combined.
2. 2️⃣ Fold in the raisins.
3. 3️⃣ Scoop dough onto a baking sheet using a 3 Tbsp cookie scoop (or your favorite size).
4. 4️⃣ Bake at 350°F for 11 minutes. They’ll look slightly underbaked—that’s perfect!
5. 5️⃣ Let cool on the pan for a few minutes before transferring. They’ll firm up as they cool.