There’s something irresistibly comforting about a perfectly baked oatmeal raisin cookie, with its chewy center and crisp edges. These cookies are packed with wholesome oats, plump raisins, and a hint of warm cinnamon, creating a delightful balance of sweetness and spice.
With just 20 minutes of prep and a quick 11-minute bake, they’re surprisingly easy to whip up, though a 30-minute chill ensures the dough holds its shape beautifully. Each bite offers a satisfying texture and a burst of flavor that feels like a warm hug in cookie form.
At only 186 calories per cookie, these treats are a guilt-free indulgence that still feels decadent. The combination of buttery richness, hearty oats, and natural sweetness from the raisins makes them a crowd-pleaser for any occasion.
Whether you’re sharing them with friends or savoring one with your afternoon tea, these cookies are sure to become a staple in your baking repertoire. Ready in just over an hour, they’re the perfect way to satisfy your sweet tooth without spending all day in the kitchen.
Ingredients for Soft & Chewy Oatmeal Raisin Cookies
- 1 cup (226 g) unsalted butter, melted and cooled (until no longer warm to the touch)
- 1 cup (200 g) dark brown sugar, firmly packed
- ½ cup (100 g) granulated sugar
- ¾ teaspoon ground cinnamon
- 2 large eggs, room temperature preferred
- 1 Tablespoon molasses (use unsulphured, like “Grandmas” or “Brer Rabbit”)
- 1 Tablespoon vanilla extract
- 2 cups (250 g) all-purpose flour
- 1 Tablespoon cornstarch
- 1 teaspoon baking soda
- ¾ teaspoon table salt
- 3 cups (290 g) old-fashioned rolled oats
- 1 ½ cups (225 g) raisins
Step-by-Step Instructions
- In a large mixing bowl, combine the melted, cooled butter, dark brown sugar, granulated sugar, and cinnamon. Stir until well-combined.
- Add the eggs and stir well. Then, mix in the molasses and vanilla extract until completely combined.
- In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt.
- Gradually stir the dry ingredients into the butter mixture until fully incorporated.
- Add the oats and raisins, stirring until they are evenly distributed throughout the dough.
- Cover the dough with plastic wrap and refrigerate for 30-60 minutes (or longer if desired).
- While the dough chills, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Once chilled, scoop the dough into rounded 1 ½-Tablespoon portions. Place them on the prepared baking sheet, spacing cookies at least 2 inches (5 cm) apart.
- Bake for 10-12 minutes. The centers will look slightly underbaked, but they will firm up as they cool on the baking sheet, leaving you with soft, chewy cookies.
- Allow the cookies to cool completely on the baking sheet before serving. Enjoy!
Storage and Reheating Tips
Store your Oatmeal Raisin Cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. To reheat, pop them in the microwave for 10-15 seconds or warm them in a 300°F (150°C) oven for 5 minutes for that fresh-baked taste.
Recipe Variations to Try
Swap raisins for dried cranberries or chopped apricots for a fruity twist. For a nutty flavor, add ½ cup of chopped walnuts or pecans. If you prefer a gluten-free version, use gluten-free oats and a 1:1 gluten-free flour blend. You can also experiment with adding a handful of chocolate chips for a sweet surprise.
Time-Saving Tips for Busy Bakers
If you’re short on time, skip the chilling step—just bake the cookies right away for a slightly thinner, crispier texture. To save prep time, measure and mix your dry ingredients the night before. For quick cleanup, use a cookie scoop to portion the dough evenly and minimize mess.
Common Questions Answered
Can I use quick oats instead of old-fashioned rolled oats?
Yes, but the texture will be slightly softer.
What if I don’t have molasses?
Substitute with an equal amount of honey or maple syrup.
Why chill the dough?
Chilling helps prevent the cookies from spreading too much and enhances their flavor. If you have time, chill the dough for up to 24 hours for even better results.
Oatmeal Raisin Cookies
Ingredients
- 1 cup unsalted butter melted and cooled until no longer warm to the touch
- 1 cup dark brown sugar firmly packed
- ½ cup granulated sugar
- ¾ teaspoon ground cinnamon
- 2 large eggs room temperature preferred
- 1 Tablespoon molasses use a molasses that says “unsulphured” on the label, I like “Grandmas” and “Brer Rabbit” brand
- 1 Tablespoon vanilla extract
- 2 cups all-purpose flour
- 1 Tablespoon cornstarch
- 1 teaspoon baking soda
- ¾ teaspoon table salt
- 3 cups old-fashioned rolled oats
- 1 ½ cups raisins
Instructions
- In a large mixing bowl, combine melted, cooled butter, sugars, and cinnamon and stir until well-combined.
- Add eggs and stir well, then stir in molasses and vanilla extract until completely combined.
- In a separate mixing bowl, whisk together flour, cornstarch, baking soda and salt.
- Gradually stir dry ingredients into butter mixture until completely combined.
- Add oats and raisins and stir until oats and raisins are uniformly distributed.
- Cover dough with plastic wrap and refrigerate for 30-60 minutes before baking (see note if you would like to chill longer).
- Once dough is nearly finished chilling, preheat oven to 350F (175C) and line a baking sheet with parchment paper.
- Once dough has finished chilling, remove from refrigerator and scoop into rounded 1 ½-Tablespoon sized scoops. Drop scoops onto prepared baking sheet, spacing cookies at least 2” (5cm) apart.
- Bake on 350F (175C) for 10-12 minutes. The centers will look slightly underbaked still but allow the cookies to cool completely on the baking sheet and they will finish cooking to perfection, leaving you with soft, chewy cookies.