Dessert

Best Chewy Oatmeal Raisin Cookies: Soft & Sweet Recipe

ByLana Polati January 14, 2026January 14, 2026

Introduction

If you’re searching for the best chewy oatmeal raisin cookies, your journey ends right here. These cookies are soft in the center, chewy around the edges, and packed with rich buttery flavor and just the right amount of spice. Studded with plump raisins and hearty oats, they’re the perfect nostalgic treat.

A stack of four oatmeal raisin cookies is placed on a white plate, each cookie showing a rough and chewy texture with visible oats and dark, shiny raisins embedded throughout. The cookies have a golden-brown color, with slightly darker edges and a slightly uneven surface from the oats, sitting in the center of the plate. The background displays a white marbled texture, with a black cooling rack and more cookies blurred out behind it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 ½ teaspoons ground cinnamon
¼ teaspoon ground nutmeg (optional)
1 cup (2 sticks) unsalted butter, softened
1 cup packed brown sugar
½ cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
3 cups old-fashioned rolled oats
1 ½ cups raisins
Optional: ½ cup chopped walnuts or pecans

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 2: In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
Step 3: In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2–3 minutes. Add eggs one at a time, then mix in the vanilla extract.
Step 4: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in the oats, raisins, and nuts if using, with a spatula.
Step 5: Chill the dough for 30 to 60 minutes to control spreading and deepen the flavor.
Step 6: Scoop dough into 2-tablespoon balls and place them about 2 inches apart on the baking sheets. Bake for 10–12 minutes until edges are golden and centers look slightly soft.
Step 7: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Serve warm or store once cooled.

Tips & Variations

Use old-fashioned rolled oats for the best chewy texture; avoid quick oats.
Chilling the dough prevents cookies from spreading too thin and helps maintain chewiness.
Swap raisins for dried cranberries, cherries, or golden raisins for variety.
Add chocolate chips, shredded coconut, or chopped apples for flavorful twists.
Underbake slightly as cookies will continue to cook on the hot baking sheet.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. Adding a slice of bread helps maintain moisture. To freeze dough, shape into balls and freeze on a tray before transferring to a bag; bake directly from frozen with a couple extra minutes. Baked cookies can be frozen in a single layer, thaw at room temperature or warm briefly before serving.