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Home Baking

Oatmeal Raisin Cookies (Soft & Chewy)

By:Nagi
Published:25 Jun '21Updated:27 Jun '21
356 Comments
Recipe v Video v Dozer v

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!

Overhead photo of freshly baked Oatmeal Raisin Cookies

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!!

Hand picking up Oatmeal Raisin Cookies
Showing the inside of 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:

Ingredients for Oatmeal Raisin Cookies
  • 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

How to make Oatmeal Raisin Cookies
  1. Soak the raisins to plump them (this is optional);

  2. Drain the raisins then leave to dry, or pat dry to speed things up;

  3. Sift the dry ingredients into a bowl;

  4. 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;

  5. 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

  6. 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! 😇)

  • Scooping Oatmeal Raisin Cookie dough
  • Oatmeal Raisin Cookie dough on baking tray ready to pop into the oven

Part 2: Rolling and baking

Cookie dough made, now it’s time to bake!

How to make Oatmeal Raisin Cookies
  1. 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!

  2. 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;

  3. 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;

  4. 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;

  5. 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;

  6. Cool: Cool on the trays for 5 minutes before transferring to cooling rack. Cool for 30 minutes before serving.

Pile of Oatmeal Raisin Cookies with milk
Hand breaking Oatmeal Raisin Cookies

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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Hand picking up Oatmeal Raisin Cookies

Oatmeal Raisin Cookie (Soft & Chewy)

Author: Nagi | RecipeTin Eats
Prep: 20 minutes mins
Cook: 25 minutes mins
Total: 45 minutes mins
Cookie
Western
4.94 from 104 votes
Servings16 – 18
Tap or hover to scale
Print
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Recipe video above. If you love your oatmeal cookies soft and chewy, this is THE Oatmeal Raisin Cookie recipe for you! Crispy on the edges, buttery with the faintest waft of cinnamon and studded with plump juicy raisins, these keep really well and smell heavenly when they're in the oven.
This is a Cook's Illustrated recipe and they found the key to achieving this are: a) the size (these are larger than usual) and b) using baking powder, not baking soda.

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:

1. Raisins – Measure raisins by packing them into the cup, then use your fingers to separate them .
2. Butter – Don’t let the butter get too soft. This is a common error with cookies and cakes that call for butter to be creamed. Target 18°C/64°F for the butter. This is soft enough to be whipped, but you should not be left with a thick, shiny slick of grease on your finger when you poke it. If you get greasy fingers, this means the butter is too soft which will cause the cookie to spread too much in the oven. 
If the butter is >20C/68F, I would chill the butter a bit before using.
3. Eggs – Need to be at room temperature and not fridge-cold, to ensure it incorporates easily. 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);
4. Rolled oats are plain traditional oats, like this one I get from Woolworths (Australia). Do not use steel cut oats. Instant / quick oats can be used but the texture of the cookie will be a bit different because they are chopped smaller.
5. HIGH ALTITUDE BAKING: Readers at high altitude have reported that this recipe works fine with no adjustment!
6. Storage – Keep in an airtight container for up to 1 week.
7. Recipe source: Adapted from a Cooks Illustrated recipe. Note: 2 sticks of butter is 226g not 250g. However, Australian and UK/European cups are 250ml which is larger than American cups (226ml) so we need slightly more butter in grams to achieve the same outcome.
8. Nutrition per cookie.

Nutrition Information:

Serving: 66gCalories: 265cal (13%)Carbohydrates: 41.3g (14%)Protein: 3.6g (7%)Fat: 10.6g (16%)Saturated Fat: 6.1g (38%)Polyunsaturated Fat: 4.5gCholesterol: 41mg (14%)Sodium: 168mg (7%)Fiber: 1.9g (8%)Sugar: 23.7g (26%)
Keywords: Oatmeal Raisin Cookies
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

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 🙋🏻‍♀️

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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!!

Dozer Oatmeal Raisin Cookie
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356 Comments

  1. Laura says

    December 12, 2023 at 10:20 am

    These are my favourite biscuits, and coming from a chocoholic that’s a big call to prefer these to a choc chip biscuit!!
    I always make a double or triple batch so there’s always some in the freezer for when I need a hit.
    It’s impossible to stop at one

    Reply
  2. sue says

    December 9, 2023 at 7:50 am

    5 stars
    amazing

    Reply
  3. Mandy says

    October 24, 2023 at 1:43 pm

    5 stars
    I love these cookies from anywhere. So tried these. Only had sultanas & they worked but probably slightly different flavour to raisins. Have got raisins now so will make them again.
    Only problem with them is that I eat them all. I really should share with the kids I guess.

    Reply
    • Mandy says

      November 16, 2023 at 1:09 pm

      Have made with raisins now, & a combo of raisins & sultanas. Still good. 🙂

      Reply
  4. Nicola S says

    October 15, 2023 at 2:36 pm

    5 stars
    Absolutely perfect recipe! Don’t need to change anything.
    Another favourite to add to the ever growing collection of your recipes I’ve made and loved!

    Reply
  5. CH says

    October 7, 2023 at 9:12 am

    5 stars
    OMG! This oatmeal raisin cookie recipe is uh-mazing!!!!! I have made 3 batches so far and each time they have come out perfect. The only thing I changed was I added 1/2 tsp of vanilla extract, some walnuts and I used salted butter. I searched high and low for the perfect recipe and this is now a family favorite in our household.

    Reply
  6. Jayne Wragg says

    August 19, 2023 at 3:06 pm

    Biscuits great, the recipe made 64 good sized biscuits, a surprise considering the comments.

    Reply
  7. Sue says

    August 10, 2023 at 1:07 am

    These are exceptionally good cookies that I will make again!

    Reply
  8. Katrin says

    July 31, 2023 at 7:19 pm

    In love with all your recipes but in agreement with other reviewers that cookies are TOO sweet. I used only 200g of sugar but still they are a bit more sweet than what I normally like. I know sweetness can be personal taste but given the current situation with massive numbers of obesity and diabetes around the world, it would be healthier if you reduce the sugar amont in this recipe:) sorry I am a doctor so maybe it doesn’t help :))
    Lovexxx

    Reply
    • Holly Stovall says

      August 28, 2023 at 9:55 pm

      Nobody is eating a cookie with the idea that it’s a healthy choice. A cookie is a dessert.

      Reply
  9. Emily says

    July 26, 2023 at 2:20 pm

    Way too sweet they hurt my teeth. Works out to be around 55g of sugar per cookie! That’s a tonne of sugar

    Reply
  10. Mandy says

    June 18, 2023 at 1:16 pm

    5 stars
    Just tried these and well, I don’t think they will last long. Fabulous biscuits. Tasty.

    Reply
  11. Xara says

    April 12, 2023 at 11:54 am

    5 stars
    My husband and I take dinner to his 92-year-old mom once a month. Tonight it was an all-Nagi meal: Tuna Mornay, Coleslaw, and these cookies. She enjoyed it all, but paroxysms of joy ensued when she realized that we were leaving some cookies for her.

    Reply
  12. Amanda says

    April 2, 2023 at 2:12 pm

    5 stars
    Recipe is a winner! I reduced the sugar as other comments mentioned and it turned out great! Freezes well too! Kids can’t get enough of them.

    Reply
  13. Melanie says

    February 17, 2023 at 8:37 am

    HI Nagi,

    These oatmeal cookies are sooo good ! I only put 1 cup of brown sugar and it was sweet enough to my taste, I also added chopped walnuts 🙂 I love all your recipes xx

    Reply
  14. Robyn says

    January 23, 2023 at 5:14 pm

    5 stars
    Hi Nagi,
    I absolutely love this deliciously beautiful recipe. I make it exactly as you’ve written it and the cookies come out perfect every time. Thank you so much for sharing it, and thank you also for the notes you included. You make me a better cook.

    Reply
  15. Janine says

    November 9, 2022 at 12:13 pm

    5 stars
    Hi Nagi,
    Thank you for this delicious recipe. These cookies are great. Also, letting them sit for 30 minutes before eating is a great suggestion…though somewhat difficult to do because they smell so good, you just want to eat them straight from the oven!! Letting them cool creates a crunchier outside but they remain chewy in the middle. Excellent!
    Thank you so much.

    Reply
  16. Jenny says

    October 31, 2022 at 10:19 am

    5 stars
    These cookies were delicious. We left out the raisins because my family does not like them. Just the right balance between chewy and cripy. The cinnamon puts these over the top. This recipie is a keeper.

    Reply
  17. Anne Baker says

    October 25, 2022 at 6:48 pm

    5 stars
    If you have trouble stirring with a wooden spoon try getting yourself a Danish Dough whisk and use that. My hands aren’t as strong as they used to be and I found this type of whisk made mixing so much easier.

    Reply
  18. sylvia says

    September 12, 2022 at 12:05 am

    5 stars
    Best oat and raisin cookies I’ve ever made.
    The texture is slightly remininscent of a merangue but that might just be because I couldn’t wait for them to cool.
    I cut the recipe in half but it still made 10 very large cookies. I will make them smaller than an ice cream scoop next time.
    I’m in the UK so have to translate Australian cups as the recipe just gives cups for the oats.

    Reply
  19. Mary says

    June 25, 2022 at 6:19 pm

    5 stars
    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!

    Reply
  20. Jan Mackenzie says

    June 25, 2022 at 11:45 am

    5 stars
    Absolutely delicious! Followed the recipe exactly except I made mine a bit smaller and got 27😊Love all your recipes Nagi

    Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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