Chewy Oatmeal Raisin Cookies Recipe for Perfect Results

These oatmeal raisin cookies are an irresistibly soft and chewy take on a beloved classic.

Oatmeal Raisin Cookie Recipe

This version uses peanut butter, molasses, and a mix of white and brown sugars to deepen the flavor while keeping the cookies wonderfully soft and chewy. You’ll get the familiar warmth of oatmeal and raisins with extra richness from the peanut butter and molasses.

Is it easy to make oatmeal raisin cookies?

Yes. The steps are straightforward: soak the raisins, cream the butter and sugars, mix in the wet ingredients, fold in the oats and raisins, chill briefly, then bake. The only real patience test is letting the dough chill long enough.

How long does it take to make oatmeal raisin cookies?

From start to finish this recipe takes about 1½ hours, including soaking and chilling time. Active prep time is roughly 25 minutes and bake time about 15–18 minutes.

Oatmeal Raisin Cookies Ingredients

Ingredients for a batch of soft, chewy oatmeal raisin cookies:

• Butter – 1/2 cup (1 stick), softened
• Brown sugar – 1 cup
• White sugar – 1 cup
• Eggs – 3
• Vanilla extract – 1 1/2 teaspoons
• Molasses – 1 tablespoon
• Chunky peanut butter – 1 1/4 cups
• Baking soda – 2 teaspoons
• Cinnamon – 1 teaspoon
• Nutmeg – 1/2 teaspoon
• Ginger – 1/2 teaspoon
• Quick-cooking rolled oats – 2 1/4 cups
• Old-fashioned oats – 2 1/4 cups
• Raisins – 1 cup, soaked and drained

Ingredient Modifications

• Omit the raisins – you can leave them out if you prefer plain oatmeal-peanut butter cookies.
• Soak in bourbon or rum – for an adult twist, soak the raisins in bourbon or rum before adding them to the dough.

Supplies Needed to Make this Recipe

• Large mixing bowl
• Stand mixer or hand mixer
• Baking sheet

How to make Oatmeal Cookies with Raisins

Step-by-step method to achieve soft, chewy oatmeal raisin cookies:

1. Soak the raisins – Place raisins in a bowl and cover with hot water about 15 minutes before starting the dough. Drain before adding them to the batter.
2. Cream the butter and sugar – In a large bowl or mixer, beat the softened butter with both sugars on high for 2–3 minutes until light and fluffy.
3. Add the eggs – Add eggs one at a time, mixing on medium for about 5 minutes until the mixture is pale and airy.
4. Add flavorings – Mix in vanilla, spices, baking soda, and molasses for 1 minute, then add the peanut butter and combine thoroughly.
5. Fold in oats and raisins – Add the oats one cup at a time, mixing after each addition. Drain the raisins and gently fold them into the dough until evenly distributed.
6. Chill the dough – Cover and refrigerate the dough for at least 15 minutes, preferably 30 minutes, to firm up slightly.
7. Preheat the oven – Preheat to 350°F (175°C) and line a baking sheet with parchment paper.
8. Scoop the dough – Shape 2-inch balls using a spoon or cookie scoop and place them on the prepared sheet.
9. Bake – Bake 15–18 minutes, until the edges are just set. The centers should still look slightly underdone; remove them while still gooey for the best texture.
10. Cool – Let cookies rest on the baking sheet a few minutes before transferring to a wire rack to finish cooling.
11. Serve and enjoy – These are best slightly warm but keep well at room temperature in an airtight container.

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Oatmeal Raisin Cookie Recipe Frequently Asked Questions

Soft Oatmeal Raisin Cookies

4 — 5 votes

By Lindsay Bare

Prep: 25 mins

Cook: 15 mins

Servings: 16 cookies

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These oatmeal raisin cookies are the most deliciously soft and chewy version of the classic cookie.

Ingredients

• 1/2 cup (1 stick) butter, softened
• 1 cup brown sugar
• 1 cup white sugar
• 3 eggs
• 1 1/2 teaspoons vanilla extract
• 1 tablespoon molasses
• 2 teaspoons baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ginger
• 1 1/4 cups chunky peanut butter
• 2 1/4 cups quick-cooking rolled oats
• 2 1/4 cups old-fashioned oats
• 1 cup raisins, soaked

Instructions

• Soak the raisins in hot water for about 15 minutes, then drain.
• Cream butter and both sugars until light and fluffy, 2–3 minutes.
• Add eggs one at a time and beat on medium until pale, about 5 minutes.
• Mix in vanilla, spices, baking soda, and molasses for 1 minute. Add peanut butter and combine.
• Add oats one cup at a time, mixing after each addition. Fold in drained raisins gently.
• Cover and chill the dough for at least 15 minutes (30 minutes is better).
• Preheat oven to 350°F and line a baking sheet with parchment.
• Scoop 2″ balls of dough onto the sheet.
• Bake 15–18 minutes until edges are set but centers remain slightly soft.
• Cool a few minutes on the sheet, then transfer to a rack to finish cooling.
• Serve and enjoy.

Nutrition

Calories: 202 kcal |
Carbohydrates: 28.7 g |
Protein: 4.1 g |
Fat: 6.7 g |
Saturated Fat: 4.2 g |
Cholesterol: 50.1 mg |
Sodium: 175.5 mg |
Fiber: 2.4 g |
Sugar: 13.2 g

Additional Info

Course: Dessert

Cuisine: American

Servings: 16 cookies

Calories: 202

Keyword: cookies, oatmeal

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