Chewy Oatmeal Raisin Cookies: The Best Soft & Spiced Classic Recipe

If you’ve ever been personally victimized by a dry, disappointing oatmeal raisin cookie…this one’s your redemption arc. These Chewy Oatmeal Raisin Cookies are soft in the center, perfectly spiced, and loaded with plump, juicy raisins (yes, we soak them...trust the process). This is the kind of cookie that turns skeptics into believers.

Chewy Oatmeal Raisin Cookies

Yields: 12 cookies

Dry Ingredients:

• 1 1/2 cups all-purpose flour (spooned and leveled)

• 1 teaspoon ground cinnamon

• 1/4 teaspoon ground nutmeg

• 1 teaspoon baking soda

• 1/2 teaspoon fine sea salt

• 3 cups old-fashioned rolled oats

Wet Ingredients:

• 1 cup (2 sticks) unsalted butter, softened to room temperature

• 1 cup packed light brown sugar

• 1/4 cup granulated sugar

• 2 large eggs, room temperature

• 1 1/2 teaspoons pure vanilla extract

• 1 tablespoon unsulphured molasses (not blackstrap)

Raisins:

• 1 1/2 cups raisins

• Warm water, for soaking

Rebekah's Tip: Do not skip soaking the raisins. Cover them in warm water for 10 minutes, then drain and pat dry. This keeps them soft and plump instead of tough.

Instructions:

1. Place raisins in a bowl and cover with warm water. Let sit for 10 minutes. Drain well, and pat dry with a paper towel. Set aside.

2. In a medium bowl, whisk together the flour, cinnamon, nutmeg, baking soda, and salt. Stir in the oats. Set aside.

3. In a large bowl, beat the softened butter, brown sugar, and granulated sugar on medium speed until light and fluffy, about 3 minutes.

4. Add the eggs one at a time, mixing well after each addition. Add the vanilla and molasses and mix until fully combined.

5. Add the dry ingredients to the wet ingredients and mix on low speed until just combined. Do not overmix.

6. Fold in the soaked raisins using a spatula.

7. Cover the dough and refrigerate for at least 30 minutes or up to overnight.

8. Preheat the oven to 350°F. Line baking sheets with parchment paper.

9. Scoop the dough into 1 1/2 tablespoon portions and place them about 2 inches apart on the baking sheet. Gently press each dough ball down slightly.

10. Bake for 11 to 13 minutes, until the edges are golden and the centers still look slightly underdone. They will continue to set as they cool.

11. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Notes and Storage:

• Store cookies in an airtight container at room temperature for up to 5 days. They taste even better on day 2.

• Freeze baked cookies for up to 3 months. Thaw at room temperature for about 30 minutes before serving.

• Dough balls can also be frozen. Bake directly from frozen and add about 2 extra minutes to the bake time.

• If you do not like raisins, substitute with dried cranberries, chopped dates, or chocolate chips.

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Soft, chewy, warmly spiced, and just sweet enough, these Chewy Oatmeal Raisin Cookies prove that a classic done right never goes out of style. Bake them once, and they’ll quietly become the cookie everyone asks you to bring.

From baking sheets to cookie tools, shop my must-have supplies here! I feel like you'd especially love my ice cream scoops for scooping up dough! Looking for more recipes? Check out Cookie Curator's original sugar cookie recipe here! Find more deliciously perfect roll-out sugar cookie recipes on the Cookie Curator blog. For all Cookie Curator tips and tricks on royal icing, check out the highly-rated How to Make Sugar Cookies Course & Course Workbook!