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.
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. It rivals my iced oatmeal cookies!
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 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 sheet: You need 4 large baking sheets to fit about 40 cookies.
The printable recipe card with full ingredient amounts and instructions can be found at the bottom of this post.
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.
- Combine the wet ingredients. Beat the butter and shortening together then beat in the sugars, eggs, corn syrup, and vanilla.
- Combine the dry ingredients. Add the flour, baking soda, cinnamon, and salt to a bowl and whisk them until well combined.
- 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.
- Add the oats and raisins. Fold the oats and raisins into the batter until well incorporated.
- Bake. Place 1 tablespoon size balls of cookie dough on baking sheets lined with parchment paper. Bake the cookies for 8-10 minutes.
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.
More cookie recipes you might enjoy:
These are a few of my favorite cookies. I hope you like them too!
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Old Fashioned Oatmeal Raisin Cookies
Super simple, soft baked oatmeal cookies loaded with raisins. These cookies are ready in less than 20 minutes!
Ingredients
- 1/2 cup (113 grams) unsalted butter, softened
- 1/2 cup (113 grams) vegetable shortening, softened
- 1 cup (210 grams) light brown sugar, packed
- 1/2 cup (100 grams) granulated sugar
- 2 large eggs, room temperature
- 1 tablespoon light corn syrup
- 1 teaspoon vanilla extract
- 1 3/4 cups (227 grams) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 cups (267 grams) quick cooking oats
- 1 cup (149 raisins) raisins
Instructions
- 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.
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Nutrition Information:
Yield: 40 Serving Size: 1Amount Per Serving: Calories: 51 Total Fat: 1g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 10mg Sodium: 64mg Carbohydrates: 10g Net Carbohydrates: 0g Fiber: 0g Sugar: 3g Sugar Alcohols: 0g Protein: 1g
Tried this recipe? Rate the recipe below and share your photos on Instagram! Mention @introvertbaker or tag #introvertbaker! Make sure your account is set to public or I won’t see it.
Joseph T. says
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!!!
Jen Sobjack says
These are my favorite cookies! I’m so, so happy you love them too.
Melanie says
I have a question, how long can I store these for after I make them?
Jen Sobjack says
The cookies will keep for up to 3 days stored in an airtight container at room temperature. Or you can freeze the cookies for up to 3 months.
Sarah says
Hello, Can I use Molasses in place of corn syrup or will that mess something up? Thanks so much!
Jen Sobjack says
That should work perfectly fine.
Sarah says
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!
SGM says
Jen, should this dough be sticky?
Jen Sobjack says
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 says
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.
Jen Sobjack says
That’s wonderful to hear! I’m so happy they came out just as delicious with gluten-free flour.
Eric Ligon says
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 says
I love the addition of cardamom. I’ll definitely have to play around with that!
Betsy says
Can I use salted butter instead of unsalted? How should I adjust the recipe if I do this?
Jen Sobjack says
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 says
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 says
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.
Melissa says
Very yummy cookies!
Paula says
Delicious batter but needs more raisins. Will make again!
Kim Niehaus says
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!
Dede says
Going to try these this weekend. Should the eggs be room temperature?
Jen Sobjack says
Yes, use room temperature eggs. Enjoy!
Sue says
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 says
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 says
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 says
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.