Old Fashioned Oatmeal Raisin Cookies

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This Old Fashioned Oatmeal Raisin Cookies recipe is super simple to make and it takes just 20 minutes. Each cookie is supremely chewy with a softness that lasts for days. 

oatmeal raisin cookies lined up on a slate platter

Do you remember these cranberry white chocolate oatmeal cookies? Those cookies were thick and soft. Exactly how I love my oatmeal cookies.

If you also enjoy a soft baked cookie, you will absolutely love today’s cookie! This warm cinnamon, raisin-packed, soft oatmeal cookie is out of this world.

It’s hands down the best oatmeal raisin cookies I’ve ever tried.

This recipe calls for double the amount of brown sugar than white sugar. Brown sugar is white sugar mixed with molasses and it’s moist. The moisture from the brown sugar will produce a chewier cookie.

Then there’s a secret ingredient to keep the cookies soft because there’s nothing worse than a chewy cookie that almost breaks a tooth.

Also, the cookie dough doesn’t need to be refrigerated. It can go straight into the oven. I like to use a cookie scoop to portion the dough out and roll it into a ball so that the cookies will bake up nice and round.

This recipe is so fantastic that I even turned the cookies into oatmeal cream pies! Let’s go over how to make these easy oatmeal raisin cookies. Or you can scroll right to the bottom for the full, printable recipe!

oatmeal raisin cookie with a bite taken out

Oatmeal Raisin Cookies Ingredients:

To make these soft and chewy oatmeal raisin cookies, you will need:

  • Fat: I used a combination of butter and shortening plus eggs to give the cookies flavor and the perfect texture.
  • Sugar: Use both brown sugar and white sugar for the very best results.
  • Corn syrup: My secret ingredient for keeping cookies soft for several days after they’ve been baked. Don’t skip it!
  • Vanilla: Use the best quality vanilla you can get your hands on. Pure vanilla is also recommended over the imitation stuff.
  • Flour: Regular all-purpose flour is preferred and make sure to properly measure the flour
  • Oats: Quick cook oats are best for oatmeal cookies. Don’t try to use old-fashioned rolled oats; it will ruin the texture.
  • Baking soda: Neede for a bit of rise.
  • Spices: Salt and cinnamon are what I prefer.
  • Raisins: I use dark raisins but golden raisins would be a great option as well.

These are the supplies you need to get started:

  • Stand mixer: A stand mixer will make the process easier but you can knead the dough by hand.
  • Cookie scoop: I like to use this one to keep cookies uniform in size.
  • Silicone spatula: It’s just easier to fold in the oats and raisins with one of these.
  • Baking sheets: You need 4 large baking sheets to fit about 40 cookies.

oatmeal raisin cookies scattered on a slate platter

How to make the best oatmeal raisin cookies:

I’ll walk you through exactly how to make these classic cookies. Let’s go! Remember, you can keep scrolling for the full recipe at the bottom of the page.

  1. Combine the wet ingredients. Beat the butter and shortening together then beat in the sugars, eggs, corn syrup, and vanilla.
  2. Combine the dry ingredients. Add the flour, baking soda, cinnamon, and salt to a bowl and whisk them until well combined.
  3. Combine the wet and dry ingredients. Add the flour mixture to the butter mixture and beat them together just until almost all of the flour is incorporated.
  4. Add the oats and raisins. Fold the oats and raisins into the batter until well incorporated.
  5. Bake. Place 1 tablespoon size balls of cookie dough on baking sheets lined with parchment paper. Bake the cookies for 8-10 minutes.

How to make old fashioned oatmeal raisin cookies

My secret to soft chewy cookies:

There are two ingredients I like to add that helps keep cookies soft: 

Corn syrup – I recently began adding corn syrup to my cookie dough. It’s a little tip that I picked up from Better Homes and Gardens and first used it for these chocolate chunk apricot cookies. One tablespoon is all you need. It will leave your cookies soft for days after they are made. It’s wonderful; don’t leave it out.

Shortening – I have also begun to experiment with shortening and have found that it does wonders for the texture of a cookie. Shortening will make the cookies impeccably soft. I loved it in my chewy ginger snap cookies and so did you.

Are oatmeal raisin cookies better than chocolate chip?

Well, that depends on who you ask. As far as health-wise, oatmeal raisin cookies contain more fiber but both cookies are loaded with sugar and fat. It comes down to a matter of preference. You can make oatmeal cookies with chocolate chips and have the best of both worlds.

How to keep oatmeal raisin cookies fresh?

Place the baked and cooled cookies in an airtight container with a piece of white bread. The bread will absorb moisture so the cookies stay soft and chewy. If you don’t have white bread, you can use a tortilla.

Do oatmeal cookies freeze well? 

You can freeze baked and cooled oatmeal raisin cookies by first freezing them individually on a baking sheet then transfer them to a freezer safe container. The cookies will keep for up to 3 months. Thaw them overnight in the refrigerator when you are ready to eat them.

oatmeal raisin cookie with a bite taken out to show insides

More cookie recipes you might enjoy:

These are a few of my favorite cookies. I hope you like them too!

  1. Banana Oatmeal Cookies
  2. Pumpkin Oatmeal Cookies
  3. Chewy Coconut Cookies
  4. Soft Peanut Butter Cookies
Old Fashioned Oatmeal Raisin Cookies Recipe Image

Old Fashioned Oatmeal Raisin Cookies

Super simple, soft baked oatmeal cookies loaded with raisins. These cookies are ready in less than 20 minutes!
4.93 from 14 votes
Print Save Recipe Rate
Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yields: 40 cookies
Calories: 112
Author: Jen Sobjack



  • Preheat the oven to 375ºF. Line a baking sheet with a silicone mat or parchment paper. Set aside.
  • In a large mixing bowl, beat together the butter and shortening with an electric mixer until well blended. 
  • Add the sugars, beat until fluffy. Add the eggs one at a time, beat well after each addition. Beat in the corn syrup and vanilla.
  • In a separate bowl, combine the flour, baking soda, cinnamon, and salt. Stir with a whisk. 
  • Add the flour mixture to the butter mixture, beat on low speed just until combined. With a silicone spatula, gently stir in the oats and raisins.
  • Roll the dough out into 1 tablespoon sized balls. Place the dough balls 2 inches apart on the prepared pan. 
  • Bake for 8 to 10 minutes. Allow the cookies to cool on the pan for 2 minutes; transfer to a wire rack to cool completely.

Make ahead tip

  • The cookies will keep for up to 3 days stored in an airtight container at room temperature.
  • Freeze the cookies for up to 3 months. Thaw overnight in the refrigerator.


Serving: 1cookie | Calories: 112kcal | Carbohydrates: 15g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 16mg | Sodium: 63mg | Potassium: 62mg | Sugar: 8g | Vitamin A: 1.7% | Vitamin C: 0.2% | Calcium: 1.1% | Iron: 2.6%

Nutritional values here on my recipes should be used as a general guide only. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.

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  • Virginia

    Love! Love! Love! THIS recipe! I also had to sub the veg shortening for solid coconut oil….added pecans, white choc chips and …..wait for it
    Raisinets!!! Turned out SOoooooooo Awsome!!!😍🧡💛💜

  • Jennifer

    Love this recipe however my family doesn’t like raisins so we left those out BUT this time I am going to add a small amount of small dark chocolate chips and pecans. Thanks for the recipe!!

  • Vicki Davis

    Love this recipe!! Loved how soft these cookies were. Didn’t realize that you use vegetable oil in recipe to make cookies soft. Thank you, again, love recipe.

  • Joseph T.

    So I substituted the butter and shortening for organic virgin coconut oil because of my family dairy allergy and I did not have shortening. I also substituted the corn syrup for honey. It turned out AMAZING!!! It is so soft and delicious. They did not last very long. My new favorite oatmeal raisin cookie recipe. Thank you!!!

      • Sarah

        Thank you! Then it looks like I’ll be trying a batch of these for my hubby and his students. 🙂 They like their weekly or biweekly sweet treats lol. He’s requested Oatmeal Raisin so I of course had to check for a recipe from you!

    • Jen Sobjack

      It will be a little “tacky” but it shouldn’t be so sticky that it’s impossible to roll into balls. The video shows a great representation of what the dough should look like.

  • Madilyn

    I made 3 versions of these yesterday. I split the recipe in half (it split really well) and did half raisin, half chocolate chip, and they were amazing!
    I also did a half-batch using GLUTEN-FREE all-purpose flour and literally couldn’t tell the difference!

    They all had a lovely texture, just the right amount of cinnamon, not too-too sweet.
    Absolutely addicting.
    Great hit at the office!!
    This will be my absolute go-to for oatmeal cookie from now on.

  • Eric Ligon

    This is a really good recipe. Thank you!

    For a more sophisticated take on this recipe, substitute 1 cup of dried, chopped cranberries for the raisons. Substitute 1/2 teaspoon cardamon for the 1 tsp. cinnamon. Increase the salt to 3/4 teaspoon. Otherwise, prepare by the directions.

    Really great Oatmeal Cranberry cookies.

    • Jen Sobjack

      Unfortunately, there’s no way to know exactly how much salt is in salted butter. You can still use it and omit the extra salt in the recipe but there’s a chance the cookie will be too salty.

  • Christina

    Tried these once and replaced vegetable shortening for more butter because i didn’t have any on hand. Turned out amazing! Making them for a cookie exchange… have you ever frozen the dough and baked from frozen?

    • Jen Sobjack

      I haven’t frozen dough for oatmeal cookies. I actually don’t like to let the dough sit for too long after mixing it because I find the oats absorb all the moisture and it changes the texture of the cookie.

  • Kim Niehaus

    Hi Jen, these are the best Oatmeal Raisin cookies I’ve ever made! I did have to substitute 2 ingredients, because I didn’t want to run out to the store. I used coconut oil for the vegetable oil and orange blossom honey for the corn syrup. Amazing!

  • Sue

    Thank you Jen! Just baked 1/2 recipe, and i cant wish for a better oatmeal cookie! Eating my 4-th one now. This is the recipe to keep forever. They are plump and soft, just what i wanted. Would like to attach a pic but dont see how.

  • Sue

    Hi Jen, have you had a chance to use plumped-up raisins in this recipe, as one reader recommends? If so can you please post your opinion which is better, plumped or not? Thank you so much. Sue.

    • Jen Sobjack

      I do this more muffins but not cookies as I feel it shortens the shelf life. I’m sure they will taste delicious but they’ll need to be consumed within a couple days.

  • Cindy Johnson

    Made these for a bake sale. I needed tons of cookies so I made doubled the recipe and it was fantastic. Several people bought extra because “oatmeal is breakfast food so it must be good for you”. I will never use another recipe.

  • Sandra

    Dear Jen,

    These cookies are like a ray of sunshine in a dark forest! Yes,truly 🙂
    The only complaints I received after mixing the dough and baking the cookies – “the mixing paddle makes it too hard to lick the dough off the beater and it makes my nose sticky” & ” I think it needs more raisins,maybe I should try another cookie to be certain it doesn’t need more raisins”- both 1st world problems..lol
    Sincere thanks for a great recipe!!

  • Linda Leslie

    I love the flavor of these cookies, but mine turned out too flat and chewy. What should I do to correct this? I followed the recipe exactly with softened butter and shortening and cooked them 10 minutes. The only thing I added was chopped toasted pecans. The first 5 minutes they rose up but then collapsed down close to the 10 minute timeframe. I’m in Middle Georgia at approximately 300 ft above sea level – would this be a factor. Today was sunny and beautiful so humidity shouldn’t been a problem. Please give me your opinion. Thanks.

    • Jen

      It’s hard for me to say because I wasn’t in the kitchen with you to see where you may have gone wrong. I don’t think your location would affect the outcome in any way. The lowest point where I live is 325 feet above sea level and the cookies always work for me. There can me a multitude of different errors that can cause baked goods to fail. Improper measuring of ingredients, inaccurate oven temperatures, improper technique when combining the ingredients… There are just too many variables for me to guide you without being there.

  • Beth Clancy

    This recipe is really good! The cookies not only look great, they taste delicious. Thanks for the corn syrup tip. I wonder if it would work with chocolate chips?

  • Jackie K.

    I saw this recipe and want to try it this weekend. Does it matter using quick cooking oatmeal versus old fashioned?

    • Jen

      I wouldn’t recommend it. Quick cooking oats are ground finer which is best for a less dense oatmeal cookie. The old fashioned oats will absorb all the moisture and make your cookies dry, dense cookie.

  • Angie

    These are the best! I just made them and and they are chewy and soft! I’m glad I read where you stated not to omit the corn syrup.
    Thank You!

  • Amelie

    Hi, I’m only 8 and I really wanted to try to make some oatmeal pumpkin cookies, but my mom said I should use a real recipe instead. We found yours and had so much fun – it was really easy. We used less cinnamon and added pumpkin spice as well and because we don’t have shortening we used coconut oil. I love the cookies and will take them to school tomorrow.

    • Jen

      You’re so sweet, Amelie! Thank you for trying my recipe. I’m so happy to hear that you and your mom had such a great time making the cookies together. I’m sure your classmates will love you for bringing in homemade cookies!

    • Jen

      Jackie, I used light but you can use which ever one you have on hand. There’s not enough to change the flavor in any way. It is simply used to help keep the cookies soft for several days after baking.

  • Melody G

    I made these for my boyfriend this weekend and he loved them! He won’t be spending $2 per cookie at those cookie counters in the mall anymore, thanks for sure. The recipe was super easy and the cookies were soft and chewy. There was a lot of batter, but he eats a lot of cookies so they will be gone in no time flat. Thanks for sharing!

  • Sharon

    I have a raisin oatmeal cookie recipe that I love, but I like to try different cookie recipes too. It is nice to change it up bit. I found this recipe on Pinterest and I will be making up the dough today. I ‘ll bake them off in a few days. I really like to let my dough sit in the refrigerator a few days before baking. I think it makes for a more raised rounded cookie. Do you soak your raisins first in boiling hot water to plump up? I think I will be doing this also. Thanks for the recipe. It really looks good.

    • Jen

      Glad to hear you will be making the cookies, Sharon. When it comes to oatmeal cookies, I don’t like to let the dough sit. The oats soak up all the moister resulting in a drier cookie. I have never heard of soaking the raisins for cookies. I learn something new every day!

  • Alexandria

    My husband’s hockey team is hosting a Cookies for Cancer event this weekend and I got chosen to make Oatmeal Raisin. As a huge chocolate lover (and raisin hater) I was dreading making them. I stumbled upon your post and decided to try out the recipe. HOLY COW. I think i love raisins now!! Definitely a new favorite! Thanks!

    • Jen

      That is great news, Alexandria. I’m glad you converted over to raisins! 🙂 And it’s so awesome to hear that you made these cookies for such a wonderful event. Happy Sunday!

  • Sarah@Whole and Heavenly Oven

    Homemade oatmeal raisin cookies are my absolute weakness! I love them even more than chocolate chip if you can believe that. 😉 These look like absolute thick-and-chewy perfection! Love how loaded they are with all kinds of add-ins! Pinned. 🙂

    • Jen

      I suppose I should look at it that way. I just feel that cookies are way too easy… I know he means well and I adore him for that. 🙂

  • Lynn | The Road to Honey

    Mmmm. These sound good. Oatmeal raisin cookies are my second favorite cookie. . .I’m partial to peanut butter. I love the motivation your hubby is giving you to keep churning out cookies. . .he is clearly a cookie monster. 🙂

  • Mira

    These look like the perfect oatmeal cookies! For some reason I always have trouble baking oatmeal raisin cookies (spreading), but will try this recipe soon 🙂