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Soft Oatmeal Raisin Cookies Recipe

There is nothing like taking a bite into soft oatmeal raisin cookies, especially if they have just come out of the oven.

Each bite that you take is soft and somewhat chewy. And the flavor of the oatmeal cookie paired with raisins that you find in every bite gives you a great variety of texture and flavor!

soft oatmeal raisin cookies
A fresh baked Soft Oatmeal Raisin Cookie that is on a cooling rack.

So I always wonder why I don’t make these classic cookies more often. They are not only delicious, but they are extremely easy to make as well.

But it seems like I forget about making them until the Christmas baking season arrives. Then I when I pull out the oatmeal to make our famous Chocolate Peanut Butter No Bake Cookies, I always see a recipe on the canister for oatmeal cookies.

Then I am reminded that I should make this recipe as well. Although my recipe is a little different than the one posted on the package.

oatmeal dough
A stand mixer with the paddle attachment makes easy work of making the dough. However, you can also use a hand mixer without a problem.

However, that is because I prefer a softer cookie. And the one that is listed, tends to lead to a more crunchy cookie. Both are delicious, it just depends on how you like the texture to turn out once they are baked.

Soft Oatmeal Raisin Cookies

*A full printable recipe card is located at the bottom of the page.

Ingredients Required

  • Butter
  • White & Brown Sugar
  • Eggs
  • Vanilla Extract
  • All Purpose Flour
  • Baking Soda
  • Salt
  • Rolled Oats
  • Raisins or Craisins
Although you don’t have to add the raisins, they add a nice chewy texture to this classic cookie recipe.


Just like with any cookie recipe, start making your soft oatmeal raisin cookies by bringing the butter to room temperature. Once it is nice and soft, add the butter, white sugar and brown sugar to a large mixing bowl and beat until light and fluffy.

One of the biggest mistakes that many novice bakers make is that they don’t cream the butter and sugar mixture long enough. When I use my KitchenAid stand mixer, I use the paddle attachment and mix on medium-high speed for about 4 minutes.

Then when the mixture is nice and fluffy, add the eggs, one at a time until each one is incorporated. *I prefer to use room temperature eggs, although this is not absolutely necessary.

medium cookie scoop
Use a medium cookie scoop to make even size cookies.

Next add the vanilla and mix one more time, scraping down the sides of the bowl as necessary. Set the mixture aside and gather your dry ingredients.

Prepare the Dry Ingredients

In another large bowl, whisk together the flour, baking soda, salt and rolled oats. It is important here to use rolled oats and not quick oats to achieve that soft and chewy consistency when the cookies are baked.

Now slowly add the dry ingredients to the wet ingredients. Mix on low speed until the flour and oat mixture becomes somewhat incorporated.Then continue to mix on medium speed until the dry ingredients are completely mixed with the wet ingredients.

Now it is time to stir in the raisins. I find it best to mix in 1/3 cup of raisins at a time rather than dumping the entire amount in at once. That way the raisins can adhere to the oatmeal raisin cookie dough rather than to each other.

oatmeal raisin cookie dough balls
Line a baking sheet with parchment paper and place the cookie dough balls about 2 inches apart.

Once everything is mixed together it is time to form you dough balls!

Prepare To Bake

Using a medium size cookie scoop, place dough balls on a parchment paper lined baking sheet. Leave about 2 inches between each cookie dough ball.

Bake in a preheated oven for no longer than 9 minutes. WARNING – the cookies will look undercooked. However, once you remove them from the oven, they continue to sit on the hot baking sheet for 5 – 10 minutes.

baked oatmeal cookies
Be sure not to over bake the cookies. Remove them after 9 minutes in the oven, even if they don’t look they are done.

This allows the cookies to continue baking a bit but without becoming hard and crunchy. You will also notice that they will also continue to brown a little while they are resting.

After the 5 – 10 minutes are up, carefully transfer the soft oatmeal raisin cookies to a cooling rack. Allow them to completely cool before storing them in an air-tight container.

These cookies can be stored at room temperature, in the refrigerator or in the freezer.


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Yield: 36 cookies

Soft Oatmeal Raisin Cookies

soft Oatmeal raisin cookies

A delicious oatmeal raisin cookie recipe that provides nice and soft cookies. The perfect cookie recipe for any occasion!


  • 3/4 cup butter softened
  • 1/2 cup white sugar
  • 1 cup light brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 3 cups old-fashioned rolled oats
  • 1 1/3 cups raisins


  1. Preheat oven to 350°F.
  2. In a large bowl, beat the butter, sugar and brown sugar on med-high speed until light and fluffy, approximately 4 minutes.
  3. Add the eggs, one at a time and beat until smooth. Then add the vanilla and beat until incorporated.
  4. In a separate bowl, whisk together the flour, baking soda, salt and oats. Gradually add this mixture to the wet ingredients and mix until combined. Add the raisins and stir well.
  5. Using a medium-size scoop, drop the dough onto a large baking sheet lined with parchment paper or a silicone mat.
  6. Bake in the preheated oven for 8-9 minutes. HINT* Remove the cookies from the oven before the cookies are browned and when they still look soft in the center. Do not bake for longer than 9 minutes.
  7. Let the cookies cool on the baking sheet for 5-10 minutes; this will allow them to finish baking without overcooking.
  8. Move to a cooling rack to let cool completely.


Recipe provided by Make Your Meals

Nutrition Information:



Serving Size:

1 grams

Amount Per Serving: Calories: 129Total Fat: 5gSaturated Fat: 3gUnsaturated Fat: 0gCholesterol: 19mgSodium: 104mgCarbohydrates: 21gFiber: 1gSugar: 9gProtein: 2g
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