White plate full of homemade chewy oatmeal raisin cookies

Chewy Oatmeal Raisin Cookies

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A classic cookie and many people’s favorite are the oatmeal raisin cookies. I love this chewy oatmeal raisin cookies recipe so much, it is one of my go-to cookie recipes. It is almost like eating breakfast and dessert at the same time! Well not really, but almost…

Did you know that the oatmeal cookie is a descendant of the Scottish oatcake? I have some ancestors from Scotland, I wonder if they made oatcakes. Oatmeal raisin cookies are consistently in the top 10 lists of favorite cookies in the United States, and most of the time they are in the top 5. And I can see why they are super amazing and easy to make. If I can make them, you can make them. Let’s get baking!

Step 1: Gather the ingredients and tools

Ingredients in glass bowls used for making oatmeal raisin cookies

In order to make this chewy oatmeal raisin cookies recipe you will need the following ingredients and tools:

  • Large Eggs – The eggs will act as a binder for the other ingredients as well as help make the cookies soft and chewy. They will also add a bit of protein.
  • Raisins – You can’t have oatmeal raisin cookies without the raisins. Although you could substitute them with craisins if you wanted.
  • Butter – I generally use unsalted butter, if you use salted butter, reduce the amount of salt by half. The butter will help give the cookies body and texture.
  • Brown sugar – The brown sugar will give lots of flavor and sweetness as well as help make the cookies chewier.
  • White Granulated Sugar – The white sugar will give sweetness to the cookies. As well as give the cookies a nice golden brown color when baked.
  • Vanilla extract – The vanilla will add flavor to the cookies and enhance the flavor of the other ingredients.
  • All-Purpose four – In other countries it is also known as plain flour.
  • Old-Fashioned Rolled Oats – The oats are the star of this cookie recipe. You can’t have chewy oatmeal raisin cookies without the oats!
  • Salt – The salt enhances the flavors and provides a balance to the sweetness.
  • Cinnamon – The cinnamon helps amp up the flavor a little bit, but it is optional.
  • Baking soda – the baking soda is the main leavening agent, although the eggs will help a bit with the leavening as well.


  • Hand or stand mixer
  • Whisk
  • Spatula
  • Wooden spoon
  • Spoon
  • Baking sheet (un-greased)

Step 2: How to make chewy oatmeal raisin cookies

In a medium bowl, crack open the eggs and whisk them. Then add in the raisins. Soak the raisins in the egg for 15 to 20 minutes. This technique of soaking the raisins will help them to remain soft while baking.

Step 3: Cream the butter with the sugars

Next, in a large bowl add the softened butter and the brown sugar, white granulated sugar, and vanilla extract. Cream those ingredients together using a hand mixer or stand mixer. Afterward, scrape the sides of the bowl with a spatula.

Step 4: Oatmeal cookies dry ingredients

The chewy oatmeal raisin cookie dough is starting to come together. In a separate bowl whisk together the flour, salt, baking soda, and cinnamon.

Step 5: Complete the chewy oatmeal raisin cookies dough

Now add in one-third of the dry ingredients with the cookie dough. Use the mixer to combine those ingredients. After this, you may remove the beaters and clean them and put them away. Next, add in the eggs and raisins. Combine them well with the cookie dough using a wooden spoon. Why aren’t we using the mixer? Because we don’t want to tear up the raisins and we don’t want to overmix the dough.

Then, add in another third of the dry ingredients and mix with the spoon, and then finally the remaining dry ingredients and the old-fashioned rolled oats. You will wind up with a nice thick oatmeal raisin cookie dough.

Step 6: Bake the oatmeal raisin cookies

Freshly baked chewy oatmeal raisin cookies on a grey cookie sheet on a table.

Preheat the oven to 350 F/176 C. Then use a spoon or cookie dough scoop and place dollops of cookie dough on an ungreased baking sheet or cookie sheet. Bake the cookies on the middle rack position for 10 to 12 minutes until they are lightly golden brown. Once they come out of the oven allow them to cool for a few minutes on the pan and then transfer them to a wire cookie rack to cool completely.

How long to oatmeal raisin cookies last?

Well, it depends on how quickly you eat them. At my house, not very long. If you store them in an airtight ziplock bag or in Tupperware, they will last for a few weeks at room temperature. The cookies will last a little longer in the fridge. The best long term storage is to freeze them where they will be good for a few months.

Can I use quick oats in these chewy oatmeal raisin cookies?

No, quick oats are finer and smaller and will wind up making these cookies too dry, if you did a straight swap of ingredients. The texture will be off as well. Old-fashioned rolled oats are the traditional ingredient for these kinds of cookies. But with that said, it is fun experimenting in the kitchen and with recipes, so go for it!

Chewy Oatmeal Raisin Cookies

I love cookies! One of my favorite cookies to eat are these chewy oatmeal raisin cookies. They are soft, chewy, and packed with flavor. And since they have oats in them, mentally I feel like I am eating breakfast instead of a cookie, haha. They are really easy to make, time to impress your friends and family with this classic cookie.
Prep Time30 mins
Cook Time12 mins
Cooling Time10 mins
Total Time52 mins
Course: Cookies, Dessert
Cuisine: American
Keyword: chewy, oats, raisins, soft, sugar
Servings: 24 Cookies
Calories: 240kcal
Author: Matt Taylor


  • hand or stand mixer
  • Whisk
  • Spatula
  • Wooden spoon
  • spoon
  • baking sheet (un-greased)


  • 3 Large eggs
  • 1 cup raisins 150g
  • 1 cup of unsalted butter 227g
  • 1 cup of brown sugar light or dark (200g)
  • 1 cup of white granulated sugar 200g
  • 1 tsp of vanilla extract 4ml
  • 2 1/2 cups of all-purpose flour 320g
  • 2 cups of old-fashioned rolled oats 180g
  • 1 tsp of salt 5g
  • 1 tsp of cinnamon 4g
  • 2 tsp of baking soda 8g
  • chopped nuts are optional


  • In a medium bowl add the eggs and whisk them. Next, add the raisins to the eggs and let them soak for 15 to 20 minutes.
  • Now in a large bowl add the butter, brown sugar, white sugar, and vanilla extract and cream them together on medium speed with a hand mixer or stand mixer. Scrape the sides of the bowl with a spatula as needed throughout this cookie making process.
  • In a separate bowl, add the flour, salt, baking soda, and ground cinnamon. Whisk those ingredients together until well combined.
  • Add about 1/3 of the flour mixture with the bowl with the butter, and sugar. Use the mixer for this, and then put the mixer away and use a wooden or sturdy spoon for the rest of the mixing.
  • Next, add in the eggs and raisins. Combine well and then add the second third of the flour mixture. Once that is incorporated add in the oats and remaining flour mixture and combine until you are left with a nice oatmeal raisin cookie dough.
  • Preheat the oven to 350 F/176 C. Then scoop out some dough and place it on an ungreased baking sheet. You should be able to get 12 cookies on each baking sheet, about 1.5 to 2 inches apart. Bake for 10 to 12 minutes until slightly golden brown. After they are done baking allow them to cool on the baking sheet for a few minutes then remove them and place them on a wire cookie rack to cool completely. Enjoy!


How to make Oatmeal Cookies - Easy Chewy Oatmeal Raisin Cookie Recipe


chewy oatmeal raisin cookies nutritional facts

Do you like the recipe? Please give it a rating and comment down below, I really appreciate it.  If you make it tag me on Instagram @inthekitchenwithmatt. Also, sign up for the newsletter so you won’t miss out on any of my new posts and recipes.

Here are a few more recipes you may like:

Easy Homemade Chocolate Ice Cream

Chocolate Cookies Recipe

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No-Bake Chocolate Oatmeal Cookies

Soft Chewy Chocolate Chip Cookies


  1. Hi Matt, another amazing recipe 👍🏻
    I tried your eggless choco chip cookies (yum) so can I substitute eggs in this recipe the same way ( With each egg that is replaced add in 2 Tablespoons of water, 1 teaspoon of oil, and 2 teaspoons of baking powder)

    Also, if I powder the oats would it ruin the cookies ?
    Thanks so much

  2. 5 stars
    Matt, these are still baking, so far I have a dozen 1 3/4-2 in cookies and I am putting in the remainder of the dough. They are very classic and delicious. Nice texture. I halved the recipe for a total of 2 doz and used one large egg!

  3. Matt, In the recipe you need to add the vanilla to the egg and raisin mixture. I followed the recipe and when ready to form the cookies, I realized the bottle of vanilla was still on the table. So I measured the vanilla and sprinkled it all over the entire mixture. The cookies still came out fine.

  4. Hi Matt. Im baking the oat cookirs now. No change of ingredients but why is the bottom cookie still soft touch. ..180c for 12 mins

  5. Hi Matt thank you for the fast reply. Another 2 thing i missed out..can i cut down the white n brown sugar to 3/4 cup each. My family dont like sweet cookies. Can i subsitute the 3 eggs with applesauce.. How much applesauce should i put? Tq

    • Hello Ann, cutting down on the sugar will affect the cookies and the way they bake. But you can always try it. And I haven’t tried this recipe with any egg substitutes. If you use applesauce use 1/4 cup applesauce per egg, so 3/4 cup. Again, I haven’t tried it with this recipe, so I am not sure how they will turn out. Ground flaxseed (1 tablespoon with 3 tablespoons water per egg) usually works better in cookies for an egg substitute.

  6. 5 stars
    How long do i need to heat up the oven? Do i need to flatten the cookie dough after u scoop onto the tray? Cos your cookie came out flatten after baking. Tq

    • Hello, Ann, it depends on your oven. Most ovens have an indicator light when it is preheated. If you don’t have one on yours, then allow it to preheat for about 10 minutes, that should give it plenty of time to preheat. No need to flatten them, they will flatten out and spread a bit as they bake.

  7. 5 stars
    added chocolate chips instead of raisins. i must say they were DELISH!!

  8. Great recipe for chewy oatmeal cookies. I’d rather these than crunchy ones.

  9. 5 stars
    We love oatmeal cookies! Never tried making it with the boys. Will be using your recipe soon. Thanks for this.

  10. 5 stars
    I’m definitely making these this weekend. Oatmeal raisin are my favorite.

  11. 5 stars
    I love Oatmeal Raisin cookies! And this recipe not only sounds delicious, but very simple to make!

  12. 5 stars
    Aaaaahhhhh….now, this is one kind of cookies to die for! Oatmeal raisins….that’s the combo.

  13. 5 stars
    Chewy Oatmeal Raisin Cookies is so easy to do. It’s also one of my favorite snacks! So yummy!

  14. I totally love the chewy oatmeal cookies. And looks like I have come across the perfect recipe to try and make those at home.

  15. 5 stars
    How do you always manage to win my heart every time? I love your recipes and love trying them too.

  16. Oatmeal cookies are my favorite. Thanks for the recipe!

  17. Oh ow… this is actually the first time ever that I have read one of your recipes that I was not inspired by, but that only caus of the raisins. Maybe I could switch them?

  18. I’ve gotta try this as an alternative to chocolate chip cookies. They look yummy!

  19. 5 stars
    I never met a chewy cookie I didn’t like. Oatmeal is good anyway you make it so cookies are a great way to enjoy it.

  20. 5 stars
    Well, now I need cookies! I love a good chewie cookie, especially when it’s right out of the oven! Om nom nom.

  21. 5 stars
    I had no idea oatmeal cookies had Scottish background! Saving this with all my favorite cookie recipes!

  22. Aimee Shugarman

    5 stars
    My favorite cookie! These turned out perfect!

  23. 5 stars
    I haven’t had these in ages but I’m totally craving them now. My kids are looking forward to whipping up a batch with me! 🙂

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