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!!
Mary says
Just delicious! I didn’t have raisins so used half cup each of cranberries and currants and then tossed in some flaked almonds for a little crunch. I also halved the sugar after reading some comments and we loved them – but if you prefer a sweeter bikkie maybe don’t take such drastic measures!
Jan Mackenzie says
Absolutely delicious! Followed the recipe exactly except I made mine a bit smaller and got 27😊Love all your recipes Nagi
m00se says
Love these! First batch exactly as written. This one I used 1/2 cup of soaked raisins and 1/2 cup of toasted sweetened coconut. Outstanding! Next, I think I’ll do coconut and almond slivers. Thank you Nagi!
m00se says
Forgot to rate these! LOL ❤❤❤
Gillian says
They came out great…crispy on the edges and chewy inside! Could have reduced the sugar a little, but still yum! Thanks Nagi!
Ashlee L says
Never bite into a oatmeal raisin cookie and be disappointed again!
Followed the recipe exactly and they were amazing 🤩
Joe says
I was looking for a good recipe for oatmeal raisin cookies and I got 2 cups flour 1 cup sugar 1 water 1 tsp vanilla 1/8 tsp. salt. does that sound right???
Karen says
As always, this website has the BEST recipes and these simple oatmeal raisin cookies are no exception. Thank you Nagi for your amazing website, it’s my go-to when searching for recipes online.
Vika says
I make heaps of cookies and these were my and kids least fav!
They spread way too much and were SO SWEET i almost got headache!
Recipe needs adjustments…
Patty Thompson says
These were perfection!!! I love, love, love these cookies. I’m thinking they are the best breakfast food yet. 🤪 I made them too small and they were a tad crispy. Thank goodness for the bread trick. I stored them in an airtight container with a slice of bread for about 18 hours. They are now soft and chewy!!! Thank you Nagi.
Nagi says
You’ve gotta love cookies for brekkie!! N x
Dawn says
Just want to say that I accidentally bought Becel Plant based butter and used it to bake these cookies with – they turned out delicious! I am also a lazy baker and spread the cookie batter on a large cookie sheet and bake it. When it has cool enough to touch, I use a pizza cutter to cut nice square cookies!! Works, like a charm, and saves a ton of time.
Nagi says
Thanks for that tip for making them vegan Dawn!! N x
Marjorie says
My cooking time was only18 minutes and cookies came out looking brown and delicious.
It is a great recipe however far too much sugar for my taste. I have never used 2 cups of sugar in cookies before with only that amount of flour.
The texture was great but my mouth now feels as if I have just eaten the contents of a sugar bowl.
Is there any way less sugar could be used?
Glenda says
My kids dislike anything raisin/current/sultana ish but I made these anyways …. they absoluely LOVED them! Fantastic recipe for chewy, tasty, oaty cookes 🙂
Nagi says
The fruit makes them sort of healthy, right??!! N x
Tamara says
These were delicious. Followed the directions perfectly (except used dried cranberries instead of raisins). They were perfect. Recommend using the lower end of the cooking time. 22 minutes max. Would be good with 20.
anna says
Thank you
I did use cranberries and swapped sugar for honey
I made them for my mother who is old, and while complaining about her lack of teeth devoured the cookie
😊🐾🐾🐾
Teresa says
I questioned the cooking time 20 minutes total crazy I cooked for only 11 min. still hard cookies and burnt on bottom. Bad recipe.
Penny Wood says
Perfect.. sitting with a coffee and a fresh cookie. Can’t beat it. Don’t think I’ll need to force feed Geriatric Boyfriend any!
Stacy says
Amazing! Love this crispy chewy texture of the cookie. Another of your recipes in my book, Nagi! Thank you!
Kasia says
I’ve already commented and praised this recipe in the past but feel the need to say that these cookies are delicious even if you don’t have any equipment –
I am away from home and have basic utensils only in my temporary kitchen. I literally mixed all ingredients with a fork and a spoon in a semi-round-semi-square bowl, and still – all amazing! (I halved the sugar though, so not fully authentic;-))
Debbie says
Hi Nagi, was wondering if I could make them in smaller sizes? How would I change my baking time and temperature? Thanks! 🙂
Michelle says
Yet another excellent Nagi recipe! I cut the butter by 1/4 cup for health reasons, but it was a mistake to cut the butter. The cookies didn’t brown as easily and the cookie wasn’t as moist. I cut the sugar by half (personal preference), and it was just right for us. I added chopped pecan pieces and used golden raisins. Delicious! Thanks, Nagi!