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My recipe for Old-Fashioned Oatmeal Raisin Cookies are a textural collage that’ll have you reaching for seconds! Imagine chewy, fluffy, and delightfully soft oatmeal cookies, each bite bursting with the juicy goodness of perfectly plumped raisins and chewy oats. It’s like a cozy hug in cookie form, filled with nostalgic flavors that’ll take you on a trip down memory lane!
Table of Contents
About this recipe for soft oatmeal cookies
Ready to fall in love with a one-bowl cookie recipe that feels like the best kind of blast from the past? Here’s why you’ll adore making (and munching on) these delightfully soft chewy oatmeal raisin cookies:
- Simple Ingredients: This recipe calls for just 12 pantry staples, so there will be no last-minute runs to the grocery store! Everything you need is likely already in your kitchen, waiting to be transformed into these heavenly treats.
- Dairy-Free Delight: Whether you’re dairy-sensitive or simply prefer to skip buying pricey butter, these cookies with oatmeal are for you. I’ve crafted a naturally dairy-free recipe that leans on shelf-stable oil for moisture, ensuring everyone can enjoy a bite of this nostalgic treat.
- Nana-Approved Flavor: Remember those old-fashioned oatmeal and raisin cookies your Nana used to make? This simple recipe captures that same homemade, heartwarming taste that will transport you right back to simpler times.
Ingredients for soft raisin oatmeal cookies
As promised, these bakery oatmeal cookies are made with just a handful of pantry staples – and no unsalted butter. Here’s what to grab:
- All-Purpose Flour – Plain flour is all you need for the perfect cookie texture.
- Dark Brown Sugar – This sweetener has extra molasses, which lends an old-fashioned flavor to these big soft oatmeal cookies.
- Substitutions: You’re welcome to use light brown sugar or muscovado sugar instead.
- Granulated Sugar – You’ll also need white sugar to achieve the perfect cookie consistency.
- Substitution: Organic cane sugar will work beautifully.
- Cinnamon & Nutmeg – These cozy spices lend a lovely warmth for the best soft oatmeal cookies around. Make sure your ground spices are less than a year old for the best flavor.
- Baking Soda – Not to be confused with baking powder, this leavening agent is what helps your bakery-style oatmeal cookies rise to the occasion. 😉
- Kosher Salt – If you’re swapping in another variety of salt, make sure to use a conversion table.
- Canola Oil – Canola is my go-to neutral oil because it’s inexpensive and relatively heart-healthy.
- Substitutions: Feel free to swap in any neutral oil like avocado or vegetable oil instead.
- Eggs – You’ll need whole large eggs plus an extra yolk. Since this is a one-bowl, no-electric-beater cookie recipe, make sure you whisk the eggs together before adding them to the dough.
- Vanilla Extract – For warmth.
- Substitutions: You’re welcome to use an equal amount of vanilla paste or vanilla powder, or half as much ground vanilla bean.
- Old-Fashioned Oats – Also known as “rolled oats,” these are the heart and soul of this thick oatmeal cookie recipe. Don’t try and swap in instant or quick-cooking oats; they won’t be the same!
- Rehydrated Raisins – Soaking your dried fruit in hot water helps to plump them up, so each time you bite into one it’s a sweet and juicy surprise!
If you need help with substitutions and conversions, be sure to check out my guide on baking conversions. And if you’ve got leftover oats, put them to good use in these recipes: Chia Seed with Oatmeal and Bananas
Recipe variations and dietary adaptations
This recipe for soft oatmeal cookies is built to be inclusive. Here are some fun ways to make it your own:
- Cranberry Twist: Swap out the raisins for dried cranberries to add a tart, zesty kick to your cookies. For an added burst of bright flavor, add a few rasps of orange zest to the dough and soak your fruit in orange juice.
- Oatmeal Chocolate Chip Cookies: For a chocolatey twist, replace the raisins with chocolate chips. This variation caters to the chocolate lovers out there, melding the old fashioned oatmeal raisin cookies texture with rich, melty chocolate chips.
- Nutty Delight: Add chopped pecans or walnuts to the dough for an extra crunch. This not only enhances the texture but also adds a nutty richness that complements the oats and raisins (or your choice of dried fruit or chocolate) beautifully.
- Gluten-Free Adaptation: To make these cookies celiac-friendly, use certified gluten-free oats and substitute the regular flour with your favorite gluten-free flour blend. Make sure to let the dough rest for a minimum of 30 minutes before baking to allow the flour to rehydrate.
- Adult Twist: Soak your raisins in rum rather than water for an added layer of flavor.
How to make soft oat cookies
IMHO, these perfectly tender, ideally soft oatmeal cookies with plenty of plump raisins are not only the best tasting, they’re also a total breeze to make. Here’s how:
- Preheat Oven: Preheat your oven to 350-degrees Fahrenheit and line two large baking sheets with Silpat mats or parchment paper and set aside.
- Mix Dry Ingredients: In a large bowl, combine the dry ingredients and then use a whisk to stir the mixture together.
- Add Wet Ingredients: Make a well in the center of the dry ingredients. To the well, add the oil, whisked eggs, and vanilla. Using a wooden spoon, stir the ingredients together until almost combined.
- Add Oats and Raisins: To the bowl of cookie dough, add the oats and raisins. Then, use a wooden spoon to stir the cookie dough together until everything is combined. (Tip: The cookie dough should appear thick, wet, and slightly sticky.)
- Chill Dough: Cover the bowl and let the cookie dough chill in the refrigerator for 30-45 minutes.
- Roll Cookie Dough: Using an ice cream scoop or a cooke scoop, portion the dough into large balls, roughly 2 tablespoons (50 grams) each. Roll and squeeze the cookie dough between the palms of your hands to form a tight ball. Arrange the cookie dough ball onto the prepared cookie sheet, spacing each ball 2-inches apart. Repeat portioning and rolling all the cookie dough into balls.
- Bake Oatmeal Raisin Cookies: Transfer the cookie sheet to the preheated oven and bake for 13-16 minutes, or until the edges of the cookies are lightly golden in color. (Tip: The center of the cookies will appear very soft underdone – just look at the EDGES of the cookies. I bake mine for 13 ½ minutes.)
- Cool: Transfer the cookie sheet to a wire rack and let the cookies cool on the baking sheet for 5 minutes.
- Serve: Enjoy soft oat cookies as they are or top them with a scoop of ice cream and sprinkle of ground cinnamon for a gooey, decadent raisin oatmeal experience!
Expert tips for the best soft oatmeal cookie
By following these expert tips, you’ll ensure your soft oatmeal cookies with old-fashioned oats come out perfectly every time:
- Soak the Raisins: For juicier, plumper raisins, soak them in warm water for about 10-15 minutes before adding them to the dough. This little trick ensures that the raisins are moist and bursting with flavor, adding a delightful texture to your cookies.
- Drain and Blot Dry: After soaking, be sure to drain the raisins thoroughly and blot them dry with a paper towel. This step is crucial to prevent excess moisture from altering the consistency of your cookie dough.
- Room Temperature Ingredients: Ensure that all your ingredients, especially eggs, are at room temperature before you start. This helps the ingredients mix more evenly, resulting in a smoother dough and more consistent cookies.
- Separate Eggs While Cold: While you want the eggs to be room temp before adding them to the cookie dough, make sure you separate the egg while it’s still cold. This helps ensure the yolk doesn’t break.
- Chill the Dough: If time allows, chill your cookie dough in the refrigerator for at least 30 minutes before baking. This helps the cookies maintain their shape and enhances the flavors.
- Waste Not, Want Not: Don’t toss your leftover egg white. You can either feed it to your furry friends, freeze it in an ice cube tray for later, or use it to make a cinnamon sour, which is perfect for adult pairing with a big oatmeal cookie!
FAQs: frequently asked questions
Should I soak my raisins for oatmeal cookies?
Please do! You’ll be pleasantly surprised how much it affects the overall texture of these old-fashioned raisin oatmeal cookies. Just make sure to drain them thoroughly and blot them dry before adding them to your dough.
Do oatmeal raisin cookies have gluten? What about dairy?
I can’t speak for all recipes, but my soft oatmeal cookies with old-fashioned oats are bound with all-purpose flour. That said, you’re welcome to swap in the cup-for-cup gluten-free flour blend of your choosing. Just make sure it has xanthan gum for the best results.
As far as dairy is concerned, you’re in the clear! I use canola oil instead of butter to make these oat cookies soft.
Are oatmeal cookies with raisins good for you?
I’m your friendly neighborhood chef, NOT a medical expert. That said, here’s my take: Oatmeal raisin cookies might just tip the scales toward the healthier side of sweet treats. The reason? They’re loaded with hearty oats, offering a nice punch of fiber, and those sweet raisins add a bit of natural sugar and fruity goodness.
But, let’s keep it real – this recipe for soft raisin oatmeal cookies still has its share of sugar and fat, so think of them more as a delightful dessert rather than a healthy food. Everything in moderation, right?
Serving old fashioned oatmeal raisin cookies
- Warm Cookie with Cold Milk or Cookie Cocktail: Sometimes, simplicity wins. Serve yourself a raisin oatmeal cookie warm from the oven with a cold glass of milk or a chilled sugar cookie cocktail for dipping. It’s a classic combination that never fails to please.
- Cookie Ice Cream Sandwiches: Sandwich a scoop of your favorite ice cream between two oatmeal raisin cookies for a deliciously indulgent treat. Vanilla, cinnamon, or even rum raisin ice cream would pair wonderfully.
- Dipped in Chocolate Sauce: Partially dip each oatmeal raisin cookie in melted dark, milk, or white chocolate, and then let them set. Not only are the chocolate-dipped treats cool looking, they also have an extra layer of yum!
- Serve with Dessert Dip: Not into chocolate? No worries! I love to serve this recipe for soft oat cookies with rich cream cheese dessert dip – the duo is undeniably delicious!
- Tea Time Treat: Serve these cookies with a pot of your favorite tea for a cozy and comforting snack. They are perfect for dipping and make tea time a bit more special.
- Cookie S’mores: Get creative and use a soft oatmeal cookie instead of a graham cracker for the base of your s’mores. Serve with hot cocoa in a slow cooker for an unexpectedly amazing combination of melty chocolate and marshmallow.
More cookie recipes!
My favorite way to serve the best oatmeal raisin cookies? A tall glass of almond milk and possibly another cookie variety. My all time favorites cookies are below:
- Cake Mix Cookie Bars (Create Your Own!)
- Lemon Crinkle Cake Mix Cookies
- Soft Sugar Cookies with Almonds
- Cinnamon Cookies Recipe
- Kitchen Sink Cookies (Toffee Cookies with Pretzels)
- Triple Chocolate Cookies
- Confetti Cookies
Storing soft oatmeal cookies recipes
Got some leftover classic oatmeal cookies or dough? No worries, I’ve got you covered with some simple storage solutions:
- If you’ve got baked cookies, just let them cool to room temp and pop them into an airtight container. This soft oatmeal cookies recipe will stay fresh and yummy at room temperature for about a week – if they last that long! Baked cookies can also be frozen for up to a month.
- To keep your baked cookies extra soft, store them with a slice of bread. The added moisture from the bread will keep them chewy and tender.
- For cookies on demand, scoop your dough into individual cookie portions and freeze them on a baking sheet. Once they’re solid, transfer them into a freezer-safe bag or container. Voila! You’ve got yourself a stash of cookie dough ready to bake whenever the craving hits. Just add a couple of extra minutes to the baking time, no need to thaw.
And that’s the way the cookie crumbles, folks! I hope you’ve enjoyed this oat-so-delicious journey through the world of old-fashioned soft raisin oatmeal cookies. Whether you’re baking a batch to share or stashing some dough for a rainy day, these cookies are sure to raisin your spirits. Remember, life is what you bake of it, so keep those ovens warm and your cookie jars full. Until next time, know that I think you’re oat-standing!
Cheyanne
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More cookies with oats!
How to make the best soft oat cookies with raisins at home 👇
Soft Raisin Oatmeal Cookies
Equipment
- 2 Baking Sheets - with silpat mats or parchment paper
- 1 Large Bowl
- 1 Whisk
- 1 Wooden Spoon
Ingredients
- 2 Cups + 1 Tablespoon All-Purpose Flour - spooned and leveled (259 grams)
- 1 Cup Dark Brown Sugar – packed (200 grams)
- 1/3 Cup Granulated Sugar (67 grams)
- 1 ½ tsp Ground Cinnamon
- 1 tsp Baking Soda
- ¾ tsp Kosher Salt
- Heaping 1/8 tsp Ground Nutmeg
- 1 Cup Vegetable Oil (Substitute: Canola Oil or Neutral Oil of Choice)
- 3 Large Eggs – two whole eggs + 1 egg yolk; whisked together
- 1 Tablespoon Pure Vanilla Extract
- 2 ½ Cups Old Fashioned Whole Rolled Oats (213 grams)
- 1 ½ Cups Raisins – rehydrated (210 grams)(SEE NOTES) (substitute: semi-sweet chocolate chips, pecans, walnuts, or combination)
Instructions
- Preheat Oven: Arrange your oven rack to the middle position and preheat your oven to 350-degrees Fahrenheit. Line two large baking sheets with Silpat mats or parchment paper and set aside.
- Mix Dry Ingredients: In a large bowl, combine the flour, both sugars, cinnamon, baking soda, salt, and nutmeg. Use a whisk to stir the ingredients until they’re well combined, making sure to break up any large clumps of brown sugar.
- Add Wet Ingredients: Make a well in the center of the dry ingredients. To the well, add the oil, whisked eggs, and vanilla. Using a wooden spoon, stir the ingredients together until almost combined.
- Add Oats and Raisins: To the bowl of cookie dough, add the oats and raisins. Then, use a wooden spoon to stir the cookie dough together until everything is combined. (Tip: The cookie dough should appear thick, wet, and slightly sticky.)
- Chill Cookie Dough: Cover the bowl and let the cookie dough chill in the refrigerator for 30-45 minutes.
- Roll Cookie Dough: Using an ice cream scoop or a spoon, portion the dough into large balls, roughly 2 tablespoons (50 grams) each. Roll and squeeze the cookie dough balls between the palms of your hands to form a tight ball. Arrange the cookie dough ball onto the prepared cookie sheet, spacing each ball 2-inches apart. Repeat portioning and rolling all the cookie dough into balls.
- Bake Oatmeal Raisin Cookies: Transfer the cookie sheet to the preheated oven and bake for 13-16 minutes, or until the edges of the cookies are lightly golden in color. (Tip: The center of the cookies will appear very soft underdone – just look at the EDGES of the cookies. I bake mine for 13 ½ minutes.)
- Cool: Transfer the cookie sheet to a wire rack and let the cookies cool on the baking sheet for 5 minutes.
- Serve: Transfer the oatmeal cookies from the baking sheet to the wire rack to cool completely. Or enjoy warm topped with a scoop of ice cream and a sprinkling of ground cinnamon or room temperature with a glass of milk. Enjoy!
Notes
- Eggs: Since this is a one bowl and no electric beater cookie recipe, make sure you whisk the eggs together before adding them to the cookie dough.
- Oats: For these oatmeal raisin cookies, you’ll need to use old-fashioned whole oats, also known as “rolled oats”. Do not use instant oats in this cookie recipe. Whole old-fashioned oats lend the perfect chewy, thick texture.
- Raisins: For the best oatmeal cookies with plum raisins, you’ll want to make sure you soak the raisins in warm water for 10-15 minutes, drain, and blot them thoroughly dry before using in this recipe.
Nutrition
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