Soft Oatmeal Raisin Cookies
These soft oatmeal raisin cookies are perfectly chewy with just the right amount of spice and sweetness. They're easy to make and full of wholesome oats and plump raisins, perfect for filling that cookie jar!
We're having a bit of a cookie battle here in our family:
My husband and youngest daughter would tell you that these soft oatmeal raisin cookies are the best I've ever baked.
But after baking dozens upon dozens of cookies for The Ultimate Kids' Baking Book, I honestly disagree. I think the "Smart Cookies" on page 139 are my favorites because they are super crispy.
They love how soft and cozy these cookies are and absolutely insisted I publish the recipe to share with you. If I've learned anything from my decades of cooking for my family, it's that sometimes the dish is not about me.
Knowing how much they love these, I'll be happy to bake them again for them another day and I'll save all the Smart Cookies for me!
Why This is the Best Recipe
- Budget-Friendly: Oatmeal cookies are made with such simple pantry ingredients, you can whip together a batch using things you probably already have on hand.
- Warm and Cozy: The soft texture and chewy raisins are always a perfect partner with a tall glass of milk.
- Soft Baked Cookies: With just a gentle golden brown edge, these soft cookies were a huge hit with my daughter.
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Ingredients
You probably have most, if not all, the ingredients for this classic cookie hiding in your pantry right now:
- Old Fashioned Oats
- Raisins
- Butter
- Sugar
- Brown Sugar
- Eggs
- Vanilla Extract
- All-Purpose Flour
- Baking Soda
- Cinnamon
- Nutmeg
- Ginger
- Kosher Salt
Make the Cookie Dough
Measure the flour, salt, baking soda, cinnamon, nutmeg, and ginger in a medium mixing bowl and whisk them together. Set them aside.
In the bowl of a stand mixer fitted with the paddle attachment, add the butter, brown sugar, and regular sugar. Beat them together until light and fluffy.
Add the eggs, one at a time, and beat them in until fully incorporated. Add the vanilla and beat it in.
With the mixer on low, add the reserved flour and mix until just combined.
Baking Instructions
Preheat the oven to 350°F.
Stir in the oats and raisins on low speed or by hand until just combined.
Then use a spoon to scoop rounded spoonfuls of dough into balls on a baking sheet lined with parchment paper.
Use your hand to slightly flatten the balls of cookie dough.
Bake the cookies for 9 - 12 minutes or until the edges are golden brown but the centers are still soft.
Make Ahead Tips
You can prepare the oatmeal cookie dough up to 3 days in advance and store it in an airtight container in the fridge.
You could also shape the cookie dough balls and then freeze them for up to 3 months.
Baked cookies can be stored in an airtight container at room temperature for 4 - 5 days.
Variations
An easy drop cookie like these soft oatmeal raisin cookies is a perfect palette for easy variations:
- Swap dried cranberries or chocolate chips for the raisins.
- Add chopped walnuts or pecans for crunch.
- Use Pumpkin Pie Spice instead of the individual spices called for in the recipe.
Serving Suggestions
The perfect way to serve warm oatmeal raisin cookies is with a tall glass of chilled milk but I'll admit I love them during the holiday season with a mug of hot cocoa or Christmas tea.
They are a perfect lunchbox treat to save for the kids during the school year and they are hearty enough to bring on the go as a quick potluck party dessert.
To really turn them into something special, you could use the oatmeal cookies as a base for a vanilla ice cream sundae, with or without salted caramel sauce drizzled over the top.
More Easy Cookie Recipes
Looking for more easy drop cookies to bake this season? Here are a few of my favorites:
📖 Recipe
Soft Oatmeal Raisin Cookies
Ingredients
- 2 sticks (1 cup) butter softened
- 1 cup brown sugar packed
- 1/3 cup sugar
- 2 eggs
- 1 tablespoon vanilla
- 1 1/2 cups flour
- 3/4 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 3 cups rolled oats not instant oats
- 1 1/2 cups raisins
Instructions Start Cooking
- Preheat the oven to 350°F. Line two large baking sheets with parchment paper and set aside.
- Add the butter and two sugars to the bowl of an electric mixer fitted with the paddle attachment. Beat them together until light and fluffy.
- Add the eggs, one at a time, and beat them in until fully mixed in. Add the vanilla and beat it in.
- In a medium-sized mixing bowl, whisk together the flour, salt, baking soda, cinnamon, nutmeg, and ginger.
- With the mixer on low, pour the dry flour mix into the butter mixture and beat until just combined.
- Add the rolled oats and raisins to the mixer and stir everything together. You may need to finish it by hand with a spatula to ensure the raisins are mixed in evenly.
- Spoon balls of dough onto the prepared cookie sheets with 2 inches between each cookie.
- Bake for 9 - 12 minutes or until the cookies have turned golden brown around the edges. Let the cookies cook on the baking sheet for 5 minutes before transferring to a wire rack to cool the rest of the way.
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