If you have a soft spot for classic cookies that bring comfort with every bite, you are going to fall head over heels for this Soft and Chewy Oatmeal Raisin Cookies Recipe. These cookies combine the hearty texture of rolled oats with the natural sweetness of raisins, all wrapped up in a buttery dough that stays delightfully soft rather than crunchy. Perfect for a cozy afternoon snack or sharing with friends, this recipe makes a batch of irresistible treats that feel like a warm hug in cookie form. You’ll love how the cinnamon and molasses add just the right hint of spice and depth, making these oatmeal raisin cookies truly unforgettable.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity—each ingredient plays a crucial role in achieving the perfect texture, flavor, and color of your cookies. From creamy butter to aromatic cinnamon and wholesome oats, every element contributes to making these cookies irresistibly soft and rich.
- Unsalted butter (1 cup): Softened to room temperature for easy creaming, it provides richness and moisture.
- Light or dark brown sugar (1 cup): Offers deep sweetness and adds chewiness through its molasses content.
- Granulated sugar (1/4 cup): Helps with structure and a slight crisp edge.
- Large eggs (2): Bind ingredients and help maintain softness.
- Pure vanilla extract (2 teaspoons): Adds warm, fragrant notes that enhance overall flavor.
- Unsulphured or dark molasses (1 tablespoon): Imparts classic richness and helps keep the cookies moist.
- All-purpose flour (1 and 2/3 cups): Provides structure via gluten for a balanced chewiness (remember to spoon & level for accuracy).
- Baking soda (1 teaspoon): Leavens the cookies for a soft lift.
- Ground cinnamon (1 and 1/2 teaspoons): Brings warmth and subtle spice.
- Salt (1/2 teaspoon): Enhances all the flavors and balances sweetness.
- Old-fashioned whole rolled oats (3 cups): The star ingredient that gives heartiness and texture.
- Raisins (1 cup): Sweet and chewy, they perfectly complement the oats.
- Chopped toasted walnuts (optional, 1/2 cup): Adds crunch and nutty flavor if you want an extra dimension.
How to Make Soft and Chewy Oatmeal Raisin Cookies Recipe
Step 1: Cream the Butter and Sugars
Start by softening your butter to room temperature — this is essential for that creamy texture when mixing. Using a hand mixer or stand mixer with a paddle attachment, beat the butter together with both brown and granulated sugars on medium speed until the mixture is perfectly smooth and fluffy, about three minutes. This creaming process is key to achieving that tender, chewy crumb in your cookies.
Step 2: Add Eggs, Vanilla, and Molasses
Next, crack in the eggs one at a time, mixing on high until fully incorporated after each addition. Don’t forget to scrape down the sides of your bowl to keep everything evenly mixed. Stir in the vanilla extract and molasses for a beautiful depth of flavor and moisture that makes these cookies stand out.
Step 3: Combine Dry Ingredients and Mix Into Wet
Whisk together your flour, baking soda, cinnamon, and salt in a separate bowl. Gradually add this dry mix into your wet ingredients, beating on low speed just until everything comes together. Then fold in the oats, raisins, and walnuts if using. The dough will be thick and sticky, so don’t worry if it feels more like a hearty batter than a traditional cookie dough.
Step 4: Chill the Dough
For the best texture, chill your dough in the refrigerator for 30 to 60 minutes. This resting period helps the flavors meld and prevents the cookies from spreading too much during baking. If you plan for a longer wait, up to two days is fine, just make sure to let the dough come back to room temperature for about 30 minutes before scooping.
Step 5: Bake the Cookies
Preheat your oven to 350°F (177°C) and prepare your baking sheets with parchment paper or silicone mats. Using a cookie scoop or spoon, portion dough balls about two tablespoons each and space them two inches apart on the sheets. Bake for 12 to 14 minutes until the edges have lightly browned but the centers look a bit soft. After removing from the oven, let the cookies cool on the baking sheet for five minutes. This step allows them to set nicely without drying out, resulting in that coveted soft and chewy texture.
How to Serve Soft and Chewy Oatmeal Raisin Cookies Recipe
Garnishes
Sprinkle some extra rolled oats on top before baking for a rustic and inviting look. For a little extra indulgence, drizzle them with a touch of melted white chocolate or a cinnamon glaze after cooling. Freshly chopped walnuts or a dusting of ground cinnamon can also add a nice touch just before serving.
Side Dishes
These oatmeal raisin cookies pair wonderfully with a glass of cold milk or a warm cup of chai tea. For brunch or dessert, they complement creamy vanilla ice cream or a scoop of cinnamon-spiced yogurt beautifully. Their wholesome texture and natural sweetness also make them a delightful match alongside fresh fruit or a bowl of warm apple compote.
Creative Ways to Present
For a fun twist, sandwich two cookies together with a spread of cream cheese frosting or peanut butter. You could also crumble them over ice cream or yogurt for added texture. If you’re planning a party, stack them in a mason jar tied with twine or place them on a rustic wooden board with nuts and dried fruits for a cozy, inviting display.
Make Ahead and Storage
Storing Leftovers
Keep your baked cookies fresh by storing them in an airtight container at room temperature. They will stay soft and chewy for up to five days. If your kitchen is warm, refrigerate them to maintain texture and flavor; just bring them to room temperature before enjoying.
Freezing
You can freeze the cookie dough balls or baked cookies with great success. Place dough balls on a baking sheet to freeze individually, then transfer to an airtight container or freezer bag for up to three months. Baked cookies can be frozen in a single layer with parchment paper separating them, making it easy to thaw just what you need.
Reheating
To revive your soft and chewy oatmeal raisin cookies from the fridge or freezer, pop them in a preheated oven at 300°F (150°C) for 5 to 7 minutes. This gently warms the cookies and restores that fresh-baked softness. You can also microwave a single cookie on low power for 10-15 seconds, but be careful not to overdo it as they might dry out.
FAQs
Can I substitute raisins with another dried fruit?
Absolutely! Dried cranberries, chopped dried apricots, or cherries work beautifully in this recipe and offer a different but equally delicious twist on texture and sweetness.
How do I make these cookies vegan?
To veganize this recipe, replace butter with a vegan margarine or coconut oil, use flax eggs or commercial egg replacers, and ensure your sugars and vanilla extract are vegan-friendly. The texture might differ slightly but will still be soft and tasty.
Why should I chill the dough?
Chilling firms up the dough, which helps prevent the cookies from spreading too thin during baking. It also gives the flavors a chance to meld, resulting in richer, more complex cookies.
Can I use quick oats instead of old-fashioned oats?
Old-fashioned rolled oats are preferred because they provide a better chewy texture and structure. Quick oats tend to make the cookies softer and sometimes more crumbly, so they are less ideal but usable if that’s what you have on hand.
What makes these cookies so soft and chewy?
It’s a combination of the creamed butter and sugars, the addition of molasses, and the generous amount of oats that hold moisture well. Also, baking just until the centers remain slightly underbaked preserves that wonderful chewy texture.
Final Thoughts
This Soft and Chewy Oatmeal Raisin Cookies Recipe is a treasure for anyone who loves a cookie with heart, warmth, and plenty of nostalgia. Perfectly balanced with wholesome oats, sweet raisins, and that cozy dash of cinnamon, these cookies are a true crowd-pleaser that you’ll find yourself making again and again. So grab your mixing bowl and enjoy every delicious moment of creating and savoring these comforting treats—you won’t regret it!
Print
Soft and Chewy Oatmeal Raisin Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 1 hour 29 minutes
- Yield: 26 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Soft and Chewy Oatmeal Raisin Cookies are the perfect balance of tender and chewy textures with a warm cinnamon-spiced flavor. Made with rolled oats, plump raisins, and optional toasted walnuts, these cookies are deliciously moist thanks to the addition of molasses and brown sugar. Easy to prepare and baked to golden perfection, they make a classic treat everyone will love.
Ingredients
Wet Ingredients
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 1 cup (200g) packed light or dark brown sugar
- 1/4 cup (50g) granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 Tablespoon (15ml) unsulphured or dark molasses
Dry Ingredients
- 1 and 2/3 cups (209g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
Add-ins
- 3 cups (255g) old-fashioned whole rolled oats
- 1 cup (140g) raisins
- Optional: 1/2 cup (64g) chopped toasted walnuts
Instructions
- Cream Butter and Sugars: Using a hand mixer or a stand mixer fitted with a paddle attachment, cream together the softened butter, brown sugar, and granulated sugar on medium speed until smooth, about 3 minutes. This step ensures a light and fluffy base for the cookies.
- Add Eggs and Flavorings: Add the eggs and mix on high until combined, about 1 minute, scraping down the sides and bottom as needed. Then, add the vanilla extract and molasses, mixing on high until fully incorporated. Set the mixture aside.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. This ensures the leavening and spices are evenly distributed.
- Mix Dry and Wet Ingredients: Add the dry mixture to the wet ingredients and mix on low speed until combined. Then, beat in the rolled oats, raisins, and optional walnuts on low speed. The dough will be thick and sticky.
- Chill the Dough: Refrigerate the dough for 30 to 60 minutes to prevent spreading during baking. For longer chilling (up to 2 days), allow dough to sit at room temperature for at least 30 minutes before shaping.
- Preheat Oven and Prepare Baking Sheets: Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking and promote even baking.
- Shape Cookies: Roll the dough into balls about 2 tablespoons each using a cookie scoop for ease, placing them 2 inches apart on the prepared baking sheets to allow space for spreading.
- Bake: Bake the cookies for 12 to 14 minutes until the edges are lightly browned but the centers still look soft and underbaked. This preserves the chewy texture.
- Cool: Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes. The cookies will continue to set during this time. Transfer them to a wire rack to cool completely before serving.
Notes
- Use unsulphured or dark molasses for the best flavor; avoid blackstrap molasses as it is too bitter.
- Old-fashioned rolled oats are preferred for texture; avoid instant oats.
- Chilling the dough helps reduce spreading and improves texture.
- Optional chopped toasted walnuts add a pleasant crunch and nutty flavor.
- Cookies will look very soft when done; they firm up as they cool.
