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!!

Hi Nagi
Made these this morning – my husband just announced these are the best cookies he has ever eaten!
I used my ice cream scoop and ended up with 25 large cookies. Also used mixed spice as I realised I was out of Cinnamon. Lovely, soft ‘n chewy, just as you said!
Your husband ROCKS!!!! And you too obviously, for making them!!! So glad you enjoyed the Vanessa, thanks so much for trying my recipe! N x
Hallo Nagi
Thank you for allowing me to be a “taster”. They are sooo good. I love raisins so to have them plus a soft and chewy consistency is superb. So many cookies are too dry and crunchy – a dentists delight as the fillings seem to drop out!! Not so with these chewy ones. Will make some soon.
Glad you approved of these Pauline!! Thanks! N x
Guess who has oats that need to be eaten in their house?! I can’t wait to make these over the weekend. These cookies would be terrific to take on the bus in the mornings as my breakfast.
I have dates in my house too. And dark chocolate. I may be tweaking your recipe to incorporate those substitutions.
Yum yum yum!
Save the dates! I have sticky date pudding coming soon!!! 🙂
Hi Nagi, is it possible to substitute the raisins for choc chunks or craisins? I’m not the biggest fan of raisins but I love oatmeal cookies… Btw I love ur recipes, they are easy to follow and taste sensational ?
YES YES YES!!! Thank you for the question Sandra, I will update the recipe with that tip!
That’s good to know about Baking Powder vs Baking Soda! Soft and chewy cookies are the best kind 🙂 I love your tip about using an ice cream scoop too, thanks!
Ice cream scooper is so handy!!! 🙂
Yum, should try this. Thanks
Hope you do Omid!!! 🙂
Would be great if you would provide weight measures so we would have to contend with US vs other.
Love your recipes otherwise.
Hi Wanda! I did include weights for flour etc – am I not understanding?? N x
Nagi – thanks for your reply. I was only looking at US section of recipe. I know most people here prefer the volume measures. Maybe I’m not understanding the distinction. Wanda
Hi Wanda! I’ve recently learnt that so I’m starting to provide weight and cup measures especially for baking recipes. If there is any recipe you would like to see translated please do let me know!
Nagi –
Thanks for your response. I found your blog recently but it is now the one on which I find most recipes of interest to me.
Thanks!
Wanda
I like the way you think – cookies I can have now beats cookies in 4 days time anyday!! If I did want to bake some straight away though and save some dough for later in the week, refrigerating or freezing rolled out balls would work?
I have to admit that I have a bit (…okay, a massive..) sweet tooth so I would be very tempted to add in some dark chocolate chunks!! Hope your weekend was lovely xx
I know right??? Fab weekend, you??
Nagi, I’m so impressed that you’ve started baking for us lately… and doing so very well at it!
I STILL haven’t tried making any proper American cookies (like, ever!), so this post has reminded me that I really must get around to it. And I must say, I’m usually unimpressed by the ones you can buy in UK supermarkets. They always taste cheap and too sugary.
I’d be there sharing oatmeal raisin cookies with you in the coffee shop – yum yum!
OMG you totally have to!!! These are the BEST!! 🙂
Hi Nagi these look deeelishus!
Can you recommend a gluten free substitute for the oats?
Diane, you can buy GF OATS By BOB’S RED MILL online at Amazon. BOBS Red Mull uses totally separate equipment for their GF Line. Oats are naturally GF but companies process them on the same equipment as other grains that are not thereby contaminating them with Gluten.
Thanks Diane! I am sorry to say though that I don’t know a GF sub for the oats 🙁
Baby hands YAY!!! Yes yes I too love a nice oatmeal raisin!!! Love! And I love Cooks Illustrated! Their recipes really are GENIUS aren’t they?!? These look awesome Nagi… And poor Dozer 🙁 No cookie dough for him 🙁
I seriously learn so much from them!!
Proper etiquette demands that when there is something absolutely, positively deliciously desserty and sweet in front of you, you MUST eat it first. Yep!! That’s the rule. That way you have plenty of room, especially if you want to sneak in a second serving. See, if you’re too full to begin with, and you pack in another piece because it is sooooo good, that’s gluttony. But if you start off with the goodies, well that’s okay because you won’t pack in the regular type food. I have it all worked out. Have a great weekend.
HA HA! The Italian way!!!?? 😉
LOVE oatmeal raisin cookies – thanks for the recipe!! And yes, they must be chewy and moist. 🙂
And 4 days? I’d need a 2nd fridge for that! Right now ours is stuffed with veggies from our CSA!
Think your fridge is stuffed?? You should see MINE!!!! 😉 N x
Hi Nagi! I love a good soft oatmeal cookie…some cookies are meant to be crispy, but not oatmeal cookies! I’m not a fan of raisins, so I substitute dates whenever a recipe calls for raisins. The size is perfect! My second stomach only kicks in in the middle of the night and only when there is something sweet in the kitchen! 🙂
That’s a really neat idea Dorothy!!! I don’t always have raisins but I seem to always have dates!!!! 🙂
I absolutely have a second dessert stomach! 😉
I could easily eat a whole lot of these delicious looking cookies!
I ate way too many…..