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 JO’S RECIPE NOTES
Why this recipe works
Equal amounts of granulated and brown sugar balance lightly crisp edges with a moist, chewy centre.
Old-fashioned rolled oats give the dough structure and a distinct chew without disappearing into the crumb.
Even 40-gram portions and one-sheet-at-a-time baking make the spread and doneness easier to control.
Removing the cookies while their centres are softly set lets carryover heat finish them without drying them out.
Ingredient notes
Butter
Use cool-room-temperature butter that dents when pressed but still holds its shape. Melted or greasy butter encourages excessive spreading.
Rolled oats
Use old-fashioned rolled oats for the intended chewy texture. Quick oats absorb differently and make a finer, softer cookie.
Raisins
Separate clumps before measuring. If very dry, cover them with warm water for 5 minutes, then drain and pat completely dry before folding.
Flour
For the most consistent dough, weigh 180 grams. If using cups, spoon flour into the cup and level it rather than packing it.
Practical substitutions
These are conservative alternatives based on standard kitchen practice; results may vary from the original recipe.
Replace the raisins gram for gram with dried cranberries for a tarter variation.
Replace up to 1/2 cup of the raisins with chopped walnuts or pecans; check for allergies before serving.
Dark brown sugar may replace light brown sugar for a deeper molasses flavour and slightly softer cookie.
Troubleshooting
The cookies spread too much
Make sure the butter was not melted, use cool baking sheets and chill very soft dough for 20 minutes before baking.
The cookies barely spread
Avoid packing the flour or oats into the measuring cup, and make sure the butter was properly softened before creaming.
The cookies are hard or dry
Weigh the flour, portion evenly and remove the cookies when the edges are golden but the centres are still paler and softly set.
The raisins feel tough
Soak unusually dry raisins in warm water for 5 minutes, then drain and dry them thoroughly so excess water does not enter the dough.
Storage and freezing
Store completely cooled cookies in an airtight container at room temperature for up to 5 days.
Freeze baked cookies or 40-gram dough portions for up to 3 months. Bake frozen portions without thawing, adding 1 to 3 minutes and checking the same golden-edge and soft-centre cues.
Keep raw flour, dough, used utensils and work surfaces away from ready-to-eat foods, then wash hands and equipment with warm soapy water.
THE BUTTER & BLOOM RECIPE
Soft and Chewy Oatmeal Raisin Cookies
Print-friendly layout
Preparation time
20 min
Cooking time
42 min
Total time
1 hr 2 min
Yield
about 36 cookies (estimated)
Cuisine
North American
Updated
Ingredients
1 cup (227 g) unsalted butter, softened to cool room temperature
1 cup (200 g) granulated sugar
1 cup (220 g) packed light brown sugar
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 1/2 cups (180 g) all-purpose flour, spooned and levelled
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon fine salt
3 cups (270 g) old-fashioned rolled oats
1 1/2 cups (225 g) raisins, separated if clumped
Detailed directions for Soft and Chewy Oatmeal Raisin Cookies
Prepare the oven and pans — Position a rack in the centre of the oven and preheat to 350°F (175°C). Line two light-coloured metal baking sheets with parchment. Let a hot sheet cool fully before adding a later batch.Soft and Chewy Oatmeal Raisin Cookies · AI instructional image: Preheat to 350°F (175°C) and line cool, light-coloured baking sheets.
Cream the butter and sugars — Beat the cool-room-temperature butter, granulated sugar and packed brown sugar with an electric mixer on medium speed for 2 to 3 minutes, scraping the bowl once, until lighter in colour and fluffy. The butter should hold its shape before mixing, not look shiny or melted.Soft and Chewy Oatmeal Raisin Cookies · AI instructional image: Cream for 2 to 3 minutes, stopping when the mixture is lighter and fluffy.
Add the eggs and vanilla — Beat in the eggs one at a time, waiting until each is incorporated before adding the next. Mix in the vanilla and scrape the bowl; the mixture should look smooth and emulsified rather than oily.Soft and Chewy Oatmeal Raisin Cookies · AI instructional image: Add the eggs one at a time, then mix in the vanilla until smooth.
Whisk the dry ingredients — In a separate medium bowl, whisk the flour, baking powder, cinnamon and salt for about 20 seconds so the baking powder and salt are distributed evenly.Soft and Chewy Oatmeal Raisin Cookies · AI instructional image: Whisk the dry ingredients thoroughly before combining.
Finish the dough — Add the dry mixture to the butter mixture in two additions on low speed, stopping when only a few flour streaks remain. Fold in the rolled oats and raisins with a flexible spatula just until even. Do not taste dough containing raw flour and eggs; wash hands, utensils and surfaces after contact.Soft and Chewy Oatmeal Raisin Cookies · AI instructional image: Fold only until the oats and raisins are evenly distributed.
Portion evenly — Scoop level 2-tablespoon portions (about 40 g each) onto the prepared sheets, spacing them about 2 inches apart. Place about 12 cookies on each tray and plan on three trays for the estimated 36-cookie batch. If the dough feels very soft or will not hold a mound, cover and chill it for 20 minutes while the oven stays hot.Soft and Chewy Oatmeal Raisin Cookies · AI instructional image: Portion about 40 g each and leave room for the cookies to spread.
Bake to soft centres — Bake one sheet at a time for 12 to 15 minutes, rotating once if the oven browns unevenly. Allow about 36 to 45 minutes of oven time for all three trays, and cool a used pan before placing the final portions on it. Remove the cookies when the edges are set and golden but the centres are paler and softly set rather than wet; they continue to firm on the hot pan.Soft and Chewy Oatmeal Raisin Cookies · AI instructional image: Remove the tray when the edges are golden and the centres are soft but not wet.
Cool and store — Leave the cookies on the baking sheet for 5 minutes, then transfer them with a thin spatula to a wire rack. Cool completely before storing airtight at room temperature for up to 5 days. Freeze cooled cookies or portioned dough for up to 3 months; bake frozen dough from frozen, adding 1 to 3 minutes and checking the same visual cues.Soft and Chewy Oatmeal Raisin Cookies · AI instructional image: Rest for 5 minutes on the tray, then transfer to a rack to cool completely.
Keywords: soft and chewy oatmeal raisin cookies · easy oatmeal raisin cookies · oatmeal cookies with rolled oats · homemade raisin cookies · oatmeal cookies with soft centres · freezer friendly cookie dough
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COMMON QUESTIONS
Soft and Chewy Oatmeal Raisin Cookies FAQ
Should I soak the raisins?
Only if they are unusually dry. Soak them in warm water for 5 minutes, then drain and pat them completely dry before adding them to the dough.
Can I use quick oats?
Quick oats work in a pinch, but they make a finer, softer cookie with less distinct chew. Old-fashioned rolled oats are the intended choice.
Do oatmeal raisin cookies need to be chilled?
Usually not. Chill the dough for about 20 minutes only if it feels very soft, greasy or will not hold a mound after portioning.
How long does the full batch take to bake?
At about 12 cookies per tray, the estimated 36-cookie batch needs three trays. Baking one tray at a time takes roughly 36 to 45 minutes in total, plus cooling time; 12 to 15 minutes is the time for one tray only.
How do I know oatmeal cookies are done?
The edges should be set and golden while the centres remain paler and softly set, not shiny or wet. They finish setting during the 5-minute rest on the hot pan.
Can I eat the raw dough?
No. Health Canada advises against eating raw dough because uncooked flour can contain harmful bacteria and raw eggs can contain Salmonella.
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