Soft Oatmeal Raisin Cookies – Chewy and Easy to Make

There’s nothing quite like biting into a warm, chewy cookie—and these Soft Oatmeal Raisin Cookies are the ultimate treat. With their soft centers, caramelized edges, and bursts of sweet, plump raisins, they bring comfort and nostalgia in every bite. Whether you grew up loving Quaker Oatmeal Raisin Cookies or you’re searching for an easy oatmeal raisin cookie recipe that’s guaranteed to impress, this one checks every box.

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Why These Chewy Oatmeal Raisin Cookies Are So Loved

Oatmeal raisin cookies sometimes get a bad rap—often because they’re dry, crumbly, or mistaken for chocolate chip at first glance. But when done right? They’re unbeatable. These soft oatmeal raisin cookies have a tender, chewy texture thanks to the oats and butter, and a deep, caramel-like sweetness from brown sugar and molasses.

What sets this recipe apart?

• Soft and chewy texture with just the right bite
• Plump, juicy raisins in every mouthful
• Warm spices like cinnamon that pair perfectly with the oats
• Easy to make and freeze for later
• No fancy tools or steps—just pantry staples and simple instructions

If you’re craving that classic raisin oatmeal cookie you remember from childhood, this one’s for you.

Ingredients for the Best Oatmeal Raisin Cookie Recipe

Here’s everything you’ll need for this chewy oatmeal cookies recipe. These measurements are taken from the original recipe and should be followed closely for the best results.

Dry Ingredients:

• 1 cup all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 ½ teaspoons ground cinnamon

Wet Ingredients:

• ½ cup unsalted butter, softened
• ½ cup granulated sugar
• ½ cup packed brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 tablespoon molasses (for added depth and chew)

Add-ins:

• 1 ½ cups old-fashioned rolled oats
• 1 cup raisins (soaked in warm water for 10 minutes, then drained)

This ingredient combo guarantees soft centers, chewy edges, and flavorful bites packed with spice and sweetness.

Baking Tools You’ll Need for Raisin Cookies Recipe

You won’t need anything fancy, but having the right tools on hand makes baking faster and easier:

• Mixing bowls (medium and large)
• Hand mixer or stand mixer
• Measuring cups and spoons
• Silicone spatula
• Whisk
• Baking sheets
• Parchment paper or silicone baking mat
• Wire cooling rack

Optional but helpful: a cookie scoop for evenly sized cookies.

Step-by-Step: How to Make Soft and Chewy Oatmeal Raisin Cookies

Follow these simple steps to get bakery-quality cookies at home.

1. Prep the Raisins

Start by soaking the raisins in warm water for about 10 minutes. This helps them stay plump and juicy while baking. Drain and pat dry.

2. Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.

3. Cream Butter and Sugars

In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy—about 2–3 minutes.

4. Add Egg, Vanilla, and Molasses

Mix in the egg, vanilla extract, and molasses until fully combined and smooth.

5. Combine Dry and Wet Ingredients

Gradually add the dry ingredients to the wet, mixing just until combined. Do not overmix.

6. Fold in Oats and Raisins

Stir in the oats and the drained raisins using a spatula until evenly distributed.

7. Chill the Dough

Cover and refrigerate the dough for at least 30 minutes. This helps control spread and enhances the chewy texture.

8. Scoop and Bake

Preheat oven to 350°F (175°C). Line baking sheets with parchment. Scoop dough into 1.5-tablespoon balls and place them 2 inches apart. Bake for 9–11 minutes, or until edges are golden and centers are just set.

9. Cool and Enjoy

Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or store for later!

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Tips for Soft Cookie Recipe Success Every Time

To get that soft and chewy cookie texture, keep these key tips in mind:

• Use room temperature butter for better creaming and even texture.
• Soak the raisins: This prevents them from drying out and getting hard during baking.
• Don’t overbake: The cookies may look slightly underdone in the center—this is perfect! They’ll continue baking as they cool.
• Chill the dough: A chilled dough means thicker, chewier cookies.
• Use brown sugar: Its moisture content helps keep cookies soft.

These small steps make a big difference in turning a good cookie into a great one.

Customizing Your Oatmeal Raisin Cookies Recipe

Want to make your oatmeal raisin cookie recipe your own? Try these fun and delicious variations:

• Add chopped walnuts or pecans for a crunchy texture
• Mix in chocolate chips for a twist on the classic
• Swap raisins for dried cranberries for a festive option
• Add shredded coconut for a tropical take
• Stir in a pinch of nutmeg or allspice to deepen the flavor

You can also make mini cookies by using a smaller scoop—just reduce the baking time by 2–3 minutes.

Storing and Freezing Chewy Oatmeal Cookies

To keep your cookies soft and fresh:

• Room temperature: Store in an airtight container for up to 5 days. Place a slice of bread in the container to retain moisture.
• Freezer (baked): Freeze cooled cookies in a single layer on a tray, then transfer to a zip-top bag. They’ll keep for up to 3 months.
• Freezer (raw dough): Scoop dough onto a tray and freeze. Once solid, transfer to a freezer bag. Bake from frozen, adding 1–2 minutes to the baking time.

This makes it easy to enjoy fresh chewy oatmeal cookies anytime.

Common Mistakes to Avoid with Raisin Oatmeal Cookies

To avoid disappointment, steer clear of these common baking blunders:

• Using quick oats: Stick with old-fashioned oats for better texture.
• Skipping the dough chill: Warm dough spreads too much and results in flat cookies.
• Overmixing: Overworking the dough can make cookies tough.
• Using too much flour: Always measure flour correctly—ideally by weight or spooning it into the cup and leveling it off.
• Overbaking: The cookies should be soft in the middle when you take them out.

Following these guidelines helps ensure your cookies come out chewy and perfect every time.

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FAQs About Quaker Oatmeal Raisin Cookies and More

What kind of oats should I use?
Old-fashioned rolled oats are best. Avoid quick oats or steel-cut oats—they change the texture.

Can I use margarine instead of butter?
Butter gives the best flavor and texture, but margarine can work in a pinch.

Can I skip the molasses?
Yes, but molasses adds rich flavor and enhances chewiness. You can sub with an extra tablespoon of brown sugar.

Can I make these gluten-free?
Yes—use a 1:1 gluten-free flour blend and certified gluten-free oats.

Do I need to soak the raisins?
Highly recommended! It keeps them soft and prevents hard, chewy bits.

Can I make the dough ahead of time?
Definitely. Chill overnight or freeze for later use.

Conclusion

If you’re craving a classic cookie with soft texture, chewy centers, and sweet bursts of raisin in every bite, this Soft Oatmeal Raisin Cookies recipe is the one to try. It’s simple to make, easy to customize, and always crowd-pleasing. Whether you’re recreating a childhood favorite or starting your own cookie tradition, this recipe belongs in your collection.

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