This is the BEST Oatmeal Raisin Cookie recipe! This is a great recipe for a perfectly soft and chewy oatmeal raisin cookie full of plump raisins, warm spices, molasses, and quick oats. We call them the vanishing cookies, in my house!
And be sure to stick around and find out the TWO MUST-KNOW TRICKS for perfect bakery style oatmeal raisin cookies!
In my family, oatmeal raisin cookies need to be soft with the perfect amount of chew. And it has taken me quite alot of trial and error to get the right recipe. I love my oatmeal cookies to have a bit of spice and super plump raisins. My husband wants his cookies with a nice crisp edge. My son loves a ginger molasses flavor (my ginger cookies are his fave). And my daughter wants cookies that can be stored well so she can snack on them all week.
I’m happy to let you know that this oatmeal raisin cookie recipe is the perfect cookie recipe. Spicy, plump raisins, crispy edge, ginger and molasses flavor, and cookies that store well. Bam!
How to make oatmeal raisin cookies perfectly soft:
To make oatmeal raisin cookies soft you need to help them keep in as much moisture, as possible. Adding a bit of molasses helps the dough retain moisture, chilling the dough for twenty to thirty minutes before baking helps the cookie not spread out while baking, and baking the cookies JUST UNTIL DONE are tricks that will give you those perfectly soft cookies.
How to make oatmeal raisin cookies with super plump raisins:
To make your raisins plump up for your cookies, soak them in water for 15 to 20 minutes prior to mixing the dough. Not only will the moisture plump up the raisins but will help your cookies stay soft. A great bonus!
Expert tip: soak your raisins in whiskey or rum rather than water for a fun “adult” cookie.
This oatmeal raisin cookie recipe is full of warm spices of nutmeg, cinnamon, and ginger and a touch of molasses. These cookies are one of my favorite ways to bring my family comfort, especially on the weekends! Just baking up a batch makes the whole house smell of those wonderful, old-fashioned spices.
Should I use Quick Oats or Old-fashioned Oats for Oatmeal Raisin Cookies?
Choosing quick oats or old-fashioned oats is completely personal. Old-fashioned oats will give your oatmeal raisin cookies a bit more chewy texture whereas quick oats will be a bit more ground up and not as strongly noticed. Try each one and see what you prefer most!
Are old fashioned oats the same as quick oats?
Old-fashioned oats are rolled whole grain oat kernels whereas quick oats are oat kernels that have been cut first before being rolled. Quick oats absorb water much faster than old-fashioned oats allowing form them to cook… quicker.
If your family loves oatmeal raisin cookies, give this recipe a try! We are certain this will find a place as your new family favorite like we have.
Can I tell you secret? Most of the time, we sub out the raisins for chocolate chips. Or, add both to the cookies. SOOOOO good. Give that a try!
How to store oatmeal raisin cookies so they stay soft:
I have found that I need to let the oatmeal raisin cookies cool completely, quickly after put them into an air-tight container with a small slice of bread, and store them at room temperature.
Old-Fashioned Oatmeal Raisin Cookies
Ingredients
- 3/4 cup salted butter softened
- 1 cup brown sugar
- 1/2 cup white sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1 1/2 teaspoon vanilla
- 2 eggs
- 2 tablespoons molasses
- 1 3/4 cup flour
- 2 cup oats
- 1 cup raisins
Instructions
- About 15 minutes before you start your cookie dough, pour water to cover the raisins completely. Let soak and be sure to drain the liquid of before putting them into the dough.
- Preheat oven to 375 degrees.
- In a large mixing bowl, beat the butter on high speed for 2-3 minutes until soft.
- Add the sugars, baking powder, baking soda, and spices and beat again for a minute or two, until thoroughly combined.
- Add eggs one at a time, beating thoroughly after each one.
- Add the vanilla and molasses and give it a quick mix.
- Add as much flour as you can with the mixer and then use a wooden spoon to add the rest.
- Stir in the oats and raisins.
- Put the bowl into the fridge and let chill for at least 15 minutes. Try for 30 minutes.
- Put 1/4 cup of dough on to ungreased cookie sheet — 9 cookies to a sheet.
- Bake for 15-18 minutes at 375 degrees. Bake just until the edges are set. The center will still be a bit soft.
- Let cool. Store in air-tight container with a piece of bread (helps keep them soft!)
Video
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Other homemade cookie recipes to try:
Sunflower Seed Coconut Oil Chocolate Chip Cookies
These cookies are full of crunchy sunflower seeds, coconut flavor, and sweet chocolate chips. Easy to make and a quick, delicious cookie the whole family will love!
3 ingredient Banana Oatmeal Cookies
I doubt there is a faster or more satisfying cookie than this one!
the BEST Ginger Cookies (with no molasses)
My son’s favorite cookie, this Ginger Cookie is full of spicy flavor without the use of molasses.
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Salted Chocolate Pistachio Cookies
The combo of salt, chocolate, and pistachio is a winner in these flavorful cookies!
3 ingredient Flourless Peanut Butter Cookies
These cookies are the first recipe each of my kids learned to cook with. So easy to bake with only 3 ingredients.
You’ll be surprised at how amazing apple and ginger tastes together in this soft and flavorful cookie!
You sure can! I make the dough up ahead and freeze, it even.
Can you tell me if you can refrigerate the dough for longer than 30 minutes? Can it be left in the fridge for a couple of days ready to bake?
These oatmeal cookies are Amazing and the recipe is wonderful!!Definitely
will make these again. Thank you!!
Unsalted. Nope you don’t have to soak the raisins but gosh…soooooo good if you do!
Should I use unsalted or salted butter? Do you have to soak the raisins?
I didn’t have Molasses so I subbed maple syrup. I used dark brown sugar instead of light. I only had golden raisins. I have had so many compliments on these cookies.i will definitely be making them again. Thank you so much for sharing the recipe!
Yup these are amazing! I made 1/2 the batch with dried cranberries & 1/2 with chocolate chips. Love how chewy they are!
A very nice cookie recipe. Fairly easy to make and very delicious. I made my cookies a little smaller so they made more and they turned out just fine.
Rename recipe to Disappearing Oatmeal Raisin cookies! They are perfect. Lightly crisp outside and chewy inside. Thank you for sharing recipe♥️
These are perfect in everyway…taste and texture are absolutely amazing! So easy to mix up too!!
I think you can…a bit. Try it, and if it doesn’t work well just add more the next time. And be sure to come back and let me know ;).
These are definitely the best ever!!I got so many compliments on them! Can I cut down the sugar without it changing the flavor too much?
Dear Nellie: I have tried more oatmeal cookie recipes than I care to count and I finally landed on your site!!! THANK YOU!!!! These truly ARE the BEST EVER!!! The others are all fraudulent if they claim this title. They came out absolutely perfect as you suggested in the hints. Keep up the good work and know that people I share these with will be thrilled!!!! …..Susan F. Nashua, NH 4/6/2022
I am a very new baker ( of anything ), I tried this recipe ,and I only changed one thing the raisins. I used craisins ( I’m not a fan of raisins ). These cookies were fantastic.
Thank you for this recipe. cec
LOL. That NEVER happens in this house! (She says, licking her fingers).
They are quite good. Thank you for the recipe!
Heck yes! Although every time I try to do that it disappears. My family snatches it and eats the stuff raw.
Can the dough be frozen to use at a later time?
Yes! Oh gosh, I’ll go put that in the recipe and make sure that is clear.
Do I drain the excess water from the raisins?
These are wonderful cookies. It looks like the base recipe on the Quaker Oats canister with the addition of spices and molasses. Those absolutely make the cookie flavorful. Soaking the raisins was a fantastic idea.
Oh gosh, yes!! Thanks for letting me know!
In your Oatmeal cookie recipe you didn’t specify how many eggs to use? Is it 2?