Soft & Chewy Oatmeal Raisin Cookies

Classic oatmeal raisin cookies with warm cinnamon, soft and chewy in the middle with lightly crisp edges. The dough mixes in one bowl and needs no chilling.

Ingredients

• 14 Tbsp (1¾ sticks) butter, softened
• ¾ cup packed brown sugar
• ½ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1½ cups all-purpose flour (spoon into the cup and level it off)
• 1 tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp salt
• 3 cups quick-cooking or old-fashioned rolled oats (not instant packets)
• 1 cup raisins

Instructions

1. Heat your oven to 350°F. You will bake these on ungreased baking sheets, so no parchment is needed.
2. In a large bowl, beat the butter, brown sugar, and granulated sugar on medium speed until creamy.
3. Add the eggs and vanilla, and beat well.
4. In a separate bowl, mix the flour, baking soda, cinnamon, and salt. Add it to the butter mixture and mix well.
5. Stir in the oats and raisins until evenly mixed.
6. Drop the dough by rounded tablespoons onto ungreased baking sheets, about 2 inches apart.
7. Bake for 8 to 10 minutes, until the cookies are light golden brown.
8. Cool on the baking sheets for 1 minute, then move to a wire rack to cool completely.

Baking Tips

⭐ Pull the cookies out when they are light golden, even if the middles look soft. They keep baking on the hot pan, which keeps them chewy.

⭐ Quick oats give a softer, more even cookie. Old-fashioned oats give a chewier one. Both work.

⭐ If you don't like raisins, replace them with an equal amount of chocolate chips.

⭐ To plump the raisins, soak them in warm water for 10 minutes, then drain and pat them dry before mixing them in.

⭐ Store in an airtight container for up to 5 days. A slice of bread in the container helps keep them soft.

⭐ Don't taste the raw dough. It contains raw eggs and raw flour, so bake it first.

Ways Kids Can Help

• Measure the oats and add them to the bowl.
• Stir everything together with a wooden spoon.
• Add the raisins to the dough.

Equipment Used

• Large mixing bowl with a hand mixer or stand mixer
• Medium mixing bowl
• Cookie scoop or tablespoon
• Baking sheets
• Wire cooling rack
• Measuring cups and spoons

Contest Notes

Prep time: 10 min | Bake time: 8–10 min | Original recipe yield: About 48 cookies | Level: Easy

Hosting a cookie contest? Grab the free Cookie Judge Scorecards and Contest Invitation Cards to score your bakes.

Based on the classic Quaker oatmeal raisin cookie recipe.