Soft and chewy oatmeal raisin cookies are a classic treat, dotted with sweet raisins and laced with a hint of cinnamon!
These bakery style oatmeal raisin cookies are perfectly soft and chewy and deliciously buttery and sweet! You’ll love how easy they are to make!
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It was one of those days. My husband was out of town all week for work, leaving me to fend for myself against our three little ones.
I mean, these little people are absolutely precious and so very dear to me.
But when you handle all of the disciplining and meal making and cleaning and bathing and diapering and playing and teaching and laundering and, well, you get the picture…it can be downright exhausting.
Motherhood can be both incredibly fulfilling and insanely tiring at the same time.
So, some days just call for cookies. Right?
That’s where these oatmeal raisin cookies come in.
Chewy Oatmeal Raisin Cookies – Bakery Style!
Cookies are one of my go-to sweet treats because of their grab-and-go nature. It’s a lot easier to quickly eat a cookie than, say, a piece of cake.
I very commonly make classic, chewy chocolate chip cookies or crazy easy peanut butter chocolate chip cookies or even healthier oatmeal chocolate chip muffins.
But on this particular day, I wasn’t really digging the idea of chocolate. I know what you’re thinking…who am I? I don’t even know anymore.
What I DO know is that these oatmeal raisin cookies are to die for, and you’re going to love them.
More Delicious Cookie Recipes:
- White Chocolate Oatmeal Cranberry Cookies
- Twix Cookies
- Oatmeal Cream Pie Cookie Bars
- Soft and Chewy Pumpkin Snickerdoodle
- Pumpkin Pecan Caramel Chip Cookies
- Easy Brownie Mix Cookies
- Bisquick Chocolate Chip Cookies
- Bisquick Peanut Butter Cookies
The Best Oatmeal Cookie Recipe with Raisins
I decided to make some bakery style oatmeal raisin cookies, which was one of the best decisions I made all week. You guys. These oatmeal cookies are delightfully perfect.
I call them bakery style oatmeal raisin cookies because they’re larger than the typical home-baked cookie. They’re soft and chewy with slightly crispy edges.
Why Bakery Oatmeal Raisin Cookies Are Sure to Be a Hit
These cookies are buttery and have a hint of cinnamon that melds perfectly with the sweetness of the brown sugar.
The oatmeal gives it a little bite to balance the soft, plump raisins. And with oatmeal and raisins, they pretty much can count as a breakfast food, right?!
I made these cookies midway through the week…the recipe makes about 24 cookies and there were maybe only 4 left by the time my better half returned home.
The recipe is adapted from this oatmeal chocolate chip cookie recipe at Our Best Bites. I’m going to explain exactly how I get them to have such a perfectly soft, bakery style texture so that you can enjoy these as well!
How to Make This Easy Oatmeal Raisin Cookie Recipe
It’s super easy, but I use a slightly different technique than you may have used before.
Ingredients You’ll Need:
- Unsalted butter
- Brown sugar
- Granulated sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Baking soda
- Baking powder
- Cinnamon
- Salt
- Old-fashioned oats
- Raisins
How to Make The Cookies:
(Full printable recipe is available below)
Make the cookie dough. First, you’ll cream together the room temperature butter, brown sugar, and white sugar using a stand mixer fitted with a paddle attachment (or a hand-held electric mixer). Then you’ll add the eggs and vanilla, scraping down the sides as needed.
Whisk together the flour, baking soda, baking powder, cinnamon, salt, and oats in a large bowl. Then add those dry ingredients to the wet ingredients.
After you’ve added the flour mixture, add in the raisins and mix on low speed just to combine.
Shape the dough. After making the cookie dough, scoop out a scant 1/2 cup of the dough. I just use my 1/2 cup measuring cup, but I don’t fill it completely.
Use your hands to roll that dough into a ball. Then, use your hands to pull the ball apart into two halves. The edges where the ball tore will be kind of jagged.
Place each half piece of the balls of cookie dough on a parchment lined cookie sheet with the jagged edges facing up (you can use parchment paper or a silicone baking mat to line the cookie sheet).
You can see in the picture above how the top is sort of craggy, instead of being a perfectly round ball. That’s the way you want it! Repeat this process with the rest of the dough…scooping, rolling, tearing.
You’ll need to space them at least a few inches apart because they will spread as they bake. I usually fit 9 cookies on each cookie sheet and that works perfectly for me.
Bake the cookies. Bake the oatmeal raisin cookies for about 12-15 minutes. I always check mine at the 12 minute mark, because if they bake too long, they won’t be soft and chewy.
You want them to be turning golden-brown around the edges but still slightly gooey and soft in the middle. This is how mine look straight out of the oven.
They sort of look underdone in the middle, right? But trust me, that’s how they should look. As they cool, the middle will change from gooey to more of a soft-baked consistency.
Cool the cookies. I let mine cool on the cookie sheet for a few minutes, until I can transfer them to a cooling rack without them falling apart.
Once they’re transferred to the wire rack, let them cool completely (or not! haha!). Each chewy cookie will hold together much better once they’re completely cooled.
If you’re having one of those days (or heck, even if you’re not!), make a batch of these pronto. You’ll be glad you did!!
Notes and Adaptations:
- Feel free to try golden raisins if you’d like!
- I have not tested this recipe with quick oats (AKA instant oats), so I can’t say for sure how it would turn out. I always use old-fashioned rolled oats.
- I use light brown sugar, but you could use dark brown sugar if you prefer.
- Store cookies in an airtight container.
Bakery Style Oatmeal Raisin Cookies
Soft and chewy oatmeal raisin cookies are just like what you'd get from your favorite bakery!
Ingredients
- 2 sticks (1 cup) unsalted butter, softened
- 1 cup light brown sugar
- 1/2 cup white granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 cup old-fashioned oats
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 3/4 tsp salt
- 2 cups raisins
Instructions
- Preheat the oven to 325. Line baking sheets with parchment paper or silicone baking mat.
- In the bowl of a stand mixer, combine butter, brown sugar, and white sugar, beating until light and fluffy.
- Add egg, egg yolk, and vanilla, mixing to combine well.
- In a separate bowl, whisk together flour, oats, baking soda, baking powder, and cinnamon.
- With stand mixer on low speed, gradually add dry ingredients to wet ingredients until well-combined.
- Add raisins, mixing just until incorporated.
- Scoop out a scant 1/2 cup of dough, rolling it into a ball in your hands. Gently tear the ball in half and place each piece on the baking sheet with the jagged, torn edge facing up.
- Repeat with the remainder of the dough. I generally can fit 9 cookies on each baking sheet.
- Bake for 12-15 minutes, until the edges are turning golden brown.
- Remove from oven and allow cookies to cool on the baking sheet for a few minutes, until they can easily be transferred to a wire cooling rack.
- Allow to cool completely (or at least partially!) to prevent them from falling apart easily.
Notes
Did you make it and love it? I appreciate your 5-Star review!
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Recipe adapted from Our Best Bites via The Best Bake Sale Ever Cookbook
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 153Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 26mgSodium: 163mgCarbohydrates: 32gFiber: 1gSugar: 19gProtein: 3g
Nutrition information is automatically calculated and is not guaranteed for accuracy.
These were really good. I ate 3 before they had a chance to harden and cool lol. I’ve been looking for a recipe they’re pretty large thin yet so chewy. These are it. I cooked for 14 mins and just did whole eggs because I didn’t feel like separating the eggs lol. The taste is perfect.
Thank you so much–I’m so happy to hear that you enjoyed them! 🙂
I thought they were phenomenal and next time I make them I’m going to try chocolate chips sugar-free. I used sugar free brown sugar and sugar free white. We couldn’t tell the difference. My husband is diabetic.
Thank you so much, Mary! I’m thrilled that you all enjoyed them. Also, thank you for sharing your adjustments–that’s great to know that the sugar-free sugars worked well so that your husband could enjoy them, too! 🙂
This is the best oatmeal cookie recipe! I’ve made it a few times now, and my husband and son rave about them! The only thing I do differently is I use two 6 ounce packages of dried cranberries instead of the raisins. Delish!
Hi Patricia! Thank you so much for your comment–I’m glad you and your family are loving them! Adding cranberries instead of raising sounds delicious–I may need to try that the next time I make them! 🙂
They taste like a chocolate chip cookie without the chocolate chips. They are good but wondering if they could use a little more oatmeal. Think I may play around with recipe .. Thanks for a yummy cookie.
Hi Mere! I think you could add a little more oatmeal, and maybe even a little more cinnamon if you’d like! Glad you enjoyed them! 🙂
Best oatmeal raisin cookie I have ever made or tasted and I’ve been baking a long time . Will be 83 my next birthday.
Thank you so much, Jackie! Your comment was such a sweet start to my day. I’m so happy to hear you enjoyed these cookies as much as we do! 🙂
These are the best cookies. I even took a picture. I only did two things differently: added walnuts and used dried cranberries instead of raisins. Thank you.
I’m so glad you enjoyed them as much as we do! Your additions sound delicious–I’ll have to try that next time! 🙂
I tried your recipe today the oatmeal cookies were so delicious. I will try them again.
Thank you for sharing your recipe.
Thank you so much, Judy! I’m so happy to hear that you enjoyed them as much as we do! 🙂
Try swapping the raisins with chocolate covered ones and adding 1/2 C pecans and a tsp of instant coffee. Delish.
Hi Brian–now THAT sounds amazing! I never thought of using chocolate covered raisins. Pecans are always a good idea, and the dash of instant coffee probably takes it to the next level! Thanks for sharing your tweaks!
Wow Brian! Chocolate cover raisins that sounds amazing!
These cookies are delicious! Thank you!
Thank you, Kim! I’m so glad you enjoyed them. 🙂
Awesome cookies! The entire family enjoyed them!
Thank you so much, Kim–I’m so glad your family loved them as much as we do! 🙂
These are the BEST oatmeal raisin cookies in the universe. There is no need to look for another recipe! I made 6 dozen for our ministry men who are recovering from addiction. I saw several grown men melt after each bite. ❤️ What a blessing!
Thank you SO much, Alana! I’m thrilled to hear that you love these cookies and that they have earned a place in your ministry helping those in recovery. What a blessing, indeed!
These were the best oatmeal raisin cookies I’ve ever made. Thanks!!
Thank you, Jan! I’m so happy you enjoyed them as much as we do! 🙂
My husband said these are the best oatmeal cookies he’s ever eaten. You nailed it!!!
Thank you, Steffanie! What a wonderful compliment! So glad he enjoyed them. 🙂
I made these cookies exactly as written tonight and LOVED them! Great recipe. Thank you
I’m so glad you enjoyed them, Dawni! Thank you for your kind words. 🙂
My husband’s favorite cookies are oatmeal raisin cookies. This recipe is awesome! We love these cookies!
Thank you so much, Martha! I love hearing that you and your husband enjoy these cookies as much as we do! 🙂
I am a self proclaimed oatmeal raisin cookie connoisseur and these were delicious! I added an extra dash of oatmeal and cinnamon as suggested and could not be more pleased with this recipe. Thank you for sharing!
Well this is the highest compliment, Liz! Thanks so much! I’m glad you enjoyed them as much as we do! 🙂
These are delicious! Other recipes Oatmeal raisin cookie recipes I’ve tried just don’t seem quite. Your recipe is perfect! Thank you!
I’m thrilled to hear that, Marion! Thanks so much for taking the time to let me know that you enjoyed it! 🙂
Best recipe ever! My husband is a huge fan of oatmeal raisin cookies, and he said these were the best I ever made! I did add 1 teaspoon of allspice, but kept everything else the same. Thank you!!
Thank you so much, Tess! I’m glad to hear you and your husband both enjoyed them–great idea to swap in allspice, too! 🙂
I made this oatmeal cookies today and let me tell you! This are the best chewy deliciousness cookies I have ever made my family loved them thank you so much I’ll be making this again the only thing I added was 1 chopped apple yummy and extra cinnamon powder
These are the best oatmeal raisin cookies ever! I added pecans and a tiny pinch of kosher salt to the tops before baking. I’m making another batch today and can’t wait to share with my friends. Thank you Chrystie!
Thank you for your sweet comment, Bonnie! Pecans are always a good idea, and I love the idea of adding a pinch of salt on top. Your friends are lucky to have you! 🙂
Best cookie recipe ever. I think the key to the great texture is the extra egg yolk. I used dried cherries and chopped walnuts as add ins. Shared with friends and family and we all agree this recipe is exceptional. Thank you for sharing it with us!
Hi Jess–I’m so glad you and your lucky recipients enjoyed it! 🙂 Thanks for sharing your yummy additions to the recipe!
Best raisin oatmeal cookie yet. I did double the cinnamon because, can’t have enough cinnamon lol. I only make this recipe, now. Thank you
Thank you, Krista! I’m so glad you enjoy it as much as we do! 🙂
This is the best oatmeal raisin cookie recipe I’ve ever made! My husband loves oatmeal raisin cookies, but I had given up trying to make them! He asked me to try making him some, so I found this recipe and held my breath!! They were fabulous!! I made half according to the recipe and added chocolate chips and walnuts to the other half. Fantastic recipe!!
Hi Tammy! Thanks so much for your comment–I love hearing that both you and your husband enjoyed them! 🙂 Great idea to add chocolate chips and walnuts to half of the batch!
I made this dough and then scooped out cookies and froze them for homemade break n bake style options for my family. I did not bake any at time of mixing. The frozen cookie dough forms made perfect cookies. Crunchy, soft, chewy,buttery goodness! Perfectly shaped too. Thickness was on point as well. Truth be told…I don’t even like oatmeal raisin cookies….until now! They are incredible.
Thank you so much for your kind words, Mendi! I’m thrilled to hear that freezing them worked so well–keeping cookie dough on hand for when the craving strikes is never a bad idea! 🙂
Made these with raisins & without and they are amazing! They are my new favorite oatmeal recipe, hands down!
Thank you so much, Jessica! I love hearing that you enjoyed them and they even made the list of favorites! 🙂
I MADE THIS! IT WAS DELISH! Edits… used 1 stick of butter. Baked at 350. Used 1 full egg. Love this recipe because it is adaptable. I stan!
Thank you, Tee! I’m so glad you enjoyed it! 🙂
Chrysti! I am sooo excited to make these cookies after reading all of the wonderful comments. Are you able to recommend the oven temp if I were to make these in a 2″ scoop?
Hi Sonji! I’m not sure how much dough fits in a 2-inch scoop–if it’s roughly 1/4 cup or so, I would keep the temp and cook time the same. If it’s less, you may need to decrease the cook time slightly, and if it’s more, you may need to increase a bit. Just keep a close eye on them so you can see when they’re ready! 🙂