Soft Oatmeal Raisin Cookies – Sweet, Chewy & Easy
Bake soft and chewy oatmeal raisin cookies in minutes. Sweet raisins, warm cinnamon, and buttery oats make the perfect snack for tea or family time.
Equipment
- Baking sheets
- Parchment paper
- Mixing bowls
- whisk
- Spoon or spatula
- Cookie scoop
- Measuring cups and spoons
- Oven
- Cooling racks
Ingredients
Dry Mix:
- 1 cup old-fashioned oats
- 1½ cups flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ¼ tsp nutmeg
Butter Mix:
- ½ cup butter softened
- ¾ cup brown sugar packed
- ¼ cup white sugar
- 1 egg
- 1 tsp vanilla
Mix-Ins:
- 1 cup raisins
- ½ cup chopped nuts optional
Instructions
- 1. Preheat: Turn oven to 350°F. Line baking sheets with parchment paper.
- 2. Soak Raisins: Put raisins in bowl with warm water. Let sit 5 minutes to plump. Drain well.
- 3. Whisk Dry: In bowl, whisk oats, flour, baking soda, salt, cinnamon, nutmeg together. Make sure spices are evenly mixed throughout.
- 4. Cream Butter: Beat softened butter with brown sugar and white sugar for 2-3 minutes until pale and fluffy. This creates air bubbles that lighten cookies.
- 5. Add Egg: Crack egg into bowl and mix well. Add vanilla and mix. Egg binds ingredients and adds moisture for soft cookies.
- 6. Combine Wet & Dry: Pour dry mixture into wet mixture. Stir gently until just combined. Don't overmix or cookies become tough and hard.
- 7. Fold in Oats: Fold in oats, drained raisins, and nuts if using. Mix until everything is evenly distributed through dough.
- 8. Scoop: Using cookie scoop or spoon, drop rounded portions onto parchment sheets. Space them out as they spread while baking.
- 9. Chill: Place baking sheets in refrigerator for 30 minutes minimum. Cold dough spreads less, making thicker cookies.
- 10. Bake: Bake 11-13 minutes until edges are golden but centers look slightly underdone. This creates chewy texture.
- 11. Rest: Let cookies sit on hot pan 2 minutes. Pan continues cooking them slightly, finishing the process.
- 12. Cool: Move cookies to cooling rack or plate using spatula. Don't leave on hot pan too long or bottoms burn.
- 13. Eat: Serve warm or at room temperature. Pairs well with cold milk or hot coffee.
Notes
- Oats: Old-fashioned oats give better texture than quick oats.
- Raisins: Soaking plumps them and adds moisture to cookies.
- Baking Time: Pull out while centers look slightly soft.
- Brown Sugar: Pack it down in cup for correct measurement.
- Butter: Must be softened, not melted or hard.
- Chill Time: Essential for thick chewy cookies.
- Cooling: Rest on pan 2 minutes, then transfer.
- Storage: Airtight container keeps them 1 week.
- Freezing: Baked cookies freeze 3 months. Dough freezes 3 months.
- From Frozen: Add 1-2 minutes to baking time.