Ingredient notes
- Oats
- Old-fashioned rolled oats provide the best chewy texture.
- Raisins
- Break apart any clumps before folding them into the dough.
- Butter
- Use softened rather than melted butter for controlled spreading.
← All recipesCOOKIES · BUTTER & BLOOM RECIPE
Soft and Chewy Oatmeal Raisin Cookies
No reviews yetVegetarian
Bake soft and chewy oatmeal raisin cookies with buttery edges, warm cinnamon and plenty of raisins. A comforting classic with an easy homemade dough today.
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Photography may include disclosed AI-assisted illustrations. Read the image policy.ABOUT THIS RECIPE
Soft and Chewy Oatmeal Raisin Cookies
Classic oatmeal raisin cookies with buttery edges, chewy centres, warm cinnamon and plenty of raisins.
Dietary labels are based on the listed ingredients. For allergies or celiac disease, verify every packaged ingredient and guard against cross-contamination.Original handwritten date: September 19, 2020.FROM THE RECIPE NOTES
Why this recipe works
- Brown sugar and raisins help the cookies retain moisture.
- Rolled oats provide chew and structure without making the centres dry.
- A short bake leaves the middle soft as the cookies finish setting on the pan.
Practical substitutions
These are conservative alternatives based on standard kitchen practice; results may vary from the original recipe.
- Dried cranberries can replace raisins in equal measure for a tarter cookie.
- Add chopped walnuts or pecans if desired, checking for allergies before serving.
Troubleshooting
- The cookies are hard
- Reduce the bake slightly and measure the flour carefully; the centres should still look soft when removed.
- The cookies do not spread
- Make sure the butter was properly softened and the flour was not packed into the cup.
Storage and freezing
- Store airtight at room temperature for up to five days.
- Freeze baked cookies or portioned dough for up to three months.
THE BUTTER & BLOOM RECIPE
Soft and Chewy Oatmeal Raisin Cookies
Print-friendly layout- Preparation time
- 27 min
- Cooking time
- 15 min
- Total time
- 47 min
- Yield
- 24 cookies
- Cuisine
- North American
- Updated
Ingredients
- 1 cup butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 3 cups rolled oats
- 1 1/2 cups raisins
Detailed directions for Soft and Chewy Oatmeal Raisin Cookies
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- Beat the butter, granulated sugar and brown sugar until light and creamy.
- Beat in the eggs and vanilla.
- In another bowl, whisk together the flour, baking powder, cinnamon and salt.
- Gradually add the dry ingredients to the butter mixture. Stir in the oats and raisins.
- Drop rounded spoonfuls onto the prepared sheets.
- Bake for 12 to 15 minutes, until the edges are golden and the centres are set.
Soft and Chewy Oatmeal Raisin Cookies · Visual guide: cream until light, fold in the oats and bake to softly set centres - Cool on the baking sheets for 5 minutes before transferring to a wire rack.
Keywords: soft and chewy oatmeal raisin cookies · best soft and chewy oatmeal raisin cookies · cookies recipes · homemade recipe · easy family recipe
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COMMON QUESTIONS
Soft and Chewy Oatmeal Raisin Cookies FAQ
Should I soak the raisins?
It is optional. If the raisins are very dry, soak briefly in warm water, then drain and dry them thoroughly.
Can I use quick oats?
Quick oats will work in a pinch but produce a softer, less distinctly chewy texture.
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