Classic Soft-Baked Oatmeal Raisin Cookies

These soft-baked oatmeal raisin cookies are thick, chewy, and perfectly spiced with a hint of cinnamon. Bursting with plump raisins and hearty oats, they’re just like grandma used to make—comforting, wholesome, and utterly irresistible.

Why You’ll Love This Recipe

• Thick and chewy – Just the right soft texture with golden edges.
• Classic flavor – Sweet raisins, oats, and cinnamon.
• Easy to make – Simple steps and pantry staples.
• Optional twist – Add walnuts for a nutty crunch.
• Perfect for sharing – Great for cookie swaps and lunchboxes.

Ingredients

• 1 cup (230g) unsalted butter, softened
• 1 cup (200g) packed light or dark brown sugar
• 1/4 cup (50g) granulated sugar
• 2 large eggs, room temperature
• 1 tablespoon pure vanilla extract
• 1 tablespoon molasses (optional)
• 1 1/2 cups (190g) all-purpose flour
• 1 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 3 cups (240g) old-fashioned rolled oats
• 1 cup (150g) raisins
• 1/2 cup (65g) chopped walnuts (optional)

Directions

1. Soak raisins in warm water for 10 minutes, then drain and blot dry (optional for extra plump raisins).
2. In a large bowl, cream butter, brown sugar, and granulated sugar until smooth.
3. Add eggs, vanilla, and molasses; beat until fully combined.
4. In a separate bowl, whisk flour, baking soda, cinnamon, and salt. Gradually add to wet ingredients.
5. Stir in oats, raisins, and walnuts (if using). Cover dough and chill for at least 30 minutes.
6. Preheat oven to 350°F (177°C). Line baking sheets with parchment paper.
7. Scoop 2-tablespoon portions of dough and place 2 inches apart on baking sheets.
8. Bake for 12–14 minutes or until edges are lightly golden and centers look set.
9. Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

Servings and Timing

Prep Time: 15 minutes
Chill Time: 30 minutes
Bake Time: 12 minutes
Total Time: 57 minutes
Kcal: 210 kcal per cookie
Servings: 24 cookies

Variations

• Add chocolate chips for a sweet twist.
• Use golden raisins or dried cranberries.
• Make them gluten-free with oat flour and certified GF oats.
• Add a glaze of powdered sugar and milk for a sweeter finish.
• Swap molasses with maple syrup or leave it out for a lighter flavor.

Storage/Reheating

• Room temp: Store in an airtight container up to 1 week.
• Freezer: Freeze baked cookies for up to 2 months.
• Reheat: Warm in microwave for 10-15 seconds to soften.

FAQs

Can I use quick oats instead of rolled oats?

Yes, but the texture will be slightly softer.

How do I prevent flat cookies?

Chill the dough and avoid overmixing.

Can I use dark raisins?

Yes, both dark and golden raisins work great.

What makes oatmeal cookies chewy?

Brown sugar, butter, and the chill time all help!

Do I need to soak the raisins?

It’s optional, but helps them stay moist.

Can I double the recipe?

Yes, just use two baking sheets and rotate halfway through baking.

Why add molasses?

It adds depth and helps retain moisture.

Can I make the dough ahead of time?

Yes, store chilled dough up to 3 days before baking.

Can I freeze the dough?

Yes, scoop and freeze dough balls, then bake from frozen.

Can I make smaller cookies?

Absolutely—just reduce baking time by 2-3 minutes.

Conclusion

These Classic Soft-Baked Oatmeal Raisin Cookies are the kind of nostalgic treat that never goes out of style. Cozy, chewy, and made with love, they’re a delicious addition to any cookie tray or afternoon break.

Classic Soft-Baked Oatmeal Raisin Cookies

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• Author: Chef Clara
• Total Time: 57 minutes
• Yield: 24 cookies 1x
• Diet: Vegetarian

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Description

Soft-baked oatmeal raisin cookies loaded with hearty oats, sweet raisins, and warm cinnamon. Thick, chewy, and just like grandma’s!

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Ingredients

Scale 1x2x3x

• 1 cup (230g) unsalted butter, softened

• 1 cup (200g) packed light or dark brown sugar

• ¼ cup (50g) granulated sugar

• 2 large eggs, room temperature

• 1 tbsp pure vanilla extract

• 1 tbsp molasses (optional)

• 1½ cups (190g) all-purpose flour

• 1 tsp baking soda

• 1½ tsp ground cinnamon

• ½ tsp salt

• 3 cups (240g) old-fashioned rolled oats

• 1 cup (150g) raisins

• ½ cup (65g) chopped walnuts (optional)

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Instructions

• Prep Raisins (Optional):

  • Soak raisins in warm water for 10 minutes, then drain and pat dry for extra plumpness.

• Make Cookie Dough:

  • Cream softened butter, brown sugar, and granulated sugar until light and fluffy.

  • Add eggs, vanilla, and molasses. Beat until smooth.

  • In a separate bowl, whisk together flour, baking soda, cinnamon, and salt.

  • Gradually add dry ingredients to wet ingredients, mixing until combined.

• Add Oats & Raisins:

  • Fold in oats, raisins, and walnuts (if using).

  • Cover and chill dough for at least 30 minutes for thicker cookies.

• Bake Cookies:

  • Preheat oven to 350°F (177°C). Line baking sheets with parchment paper.

  • Scoop 2-tablespoon-sized dough balls and place 2 inches apart.

  • Bake 12–14 minutes, until edges are golden and centers just set.

 

• Cool & Serve:

  • Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Notes

• For extra chewy texture, slightly underbake and let them finish setting while cooling.

• Molasses adds rich flavor and depth—optional but recommended.

 

• Store in an airtight container for up to 5 days or freeze for longer storage.

• Prep Time: 15 minutes – Chill Time: 30 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American