Soft and Chewy Oatmeal Raisin Cookies: The Best Old-Fashioned Recipe

Prep Time: 15 minutes | Cook Time: 12 minutes | Total Time: 27 minutes
Servings: 36 cookies

If you’ve ever thought oatmeal raisin cookies were boring or dry, I’m here to change your mind! These soft and chewy oatmeal raisin cookies are packed with plump, juicy raisins and warm spices that make every bite absolutely delicious.

Whether you’re baking these homemade oatmeal cookies for your family, a bake sale, a cookie exchange, or just because you’re craving something sweet and comforting, this easy recipe will not disappoint. The simple ingredients and straightforward steps make it perfect for beginner bakers, while the incredible results will impress even experienced cookie makers.

Why These Soft and Chewy Oatmeal Raisin Cookies Are the Best

What makes these soft and chewy oatmeal raisin cookies so special? The secret is plumping the raisins in hot water before baking. This simple trick turns ordinary raisins into sweet, tender bursts of flavor that keep these cookies moist and chewy for days. Whether you’re a beginner baker or have been making cookies for years, this straightforward recipe comes together quickly and delivers perfect results every single time.

These old-fashioned oatmeal cookies are perfect for after-school snacks, lunch boxes, cookie exchanges, or just because you want something warm and comforting. Trust me, once you try these, they’ll become your go-to oatmeal cookie recipe!

Why You’ll Love This Easy Oatmeal Raisin Cookie Recipe

My grandmother let me help her bake these old-fashioned cookies, so I have warm memories of making them with her. They were also my dad’s favorite cookies. That makes them even more special to me.

Here’s what makes this recipe stand out from other oatmeal cookie recipes:

• Perfectly soft and chewy texture – Never dry or crumbly! These cookies stay tender for days.
• Plump, juicy raisins – The hot water soak makes all the difference in flavor and moisture.
• Warm spice flavor – Just the right amount of cinnamon to make your kitchen smell amazing.
• Easy for beginners – This recipe is perfect if you’re just learning to bake. The steps are simple and hard to mess up.
• Makes a big batch – You’ll get about 36 cookies, perfect for sharing (or not!).

Key Ingredient Notes for the Best Homemade Oatmeal Cookies

Before you start baking, let me share some important tips about the ingredients that make these soft oatmeal raisin cookies turn out perfectly every time:

• Shortening (butter-flavored): I use butter-flavored shortening in this recipe because it creates that perfectly soft and chewy texture we’re after. If you want to substitute butter, you can, but know that butter has more water content, which can make your cookies spread more and change the texture slightly. They’ll still be delicious, just a little different!
• Old-Fashioned Oats: This is super important! You must use old-fashioned rolled oats, not quick oats. Quick oats are cut smaller and can act like flour, which will dry out your cookies and change the texture. Old-fashioned oats give you that perfect chewy bite and keep the cookies moist.
• Raisins (or dried fruit): Regular dark raisins work beautifully, but golden raisins are a delicious twist! You can also try dried cranberries, dried cherries, or even chopped dates. Whatever you choose, make sure to soak them in hot water first. This is the secret to keeping your cookies moist and preventing dry, hard raisins from sucking moisture out of your dough.
• Fresh Baking Soda: Make sure your baking soda isn’t expired! Old baking soda loses its power and can cause your cookies to spread too much or not rise properly. If you’re not sure if yours is still good, you can test it by adding a pinch to some vinegar. If it bubbles vigorously, it’s still good to use!

Pro Tips for Perfect Soft and Chewy Oatmeal Cookies

I’ve made this recipe dozens of times, and these tips will help you get perfect results every single time:

• Soak those raisins! This is my number one tip for the best oatmeal raisin cookies. Cover your raisins with hot water and let them sit for 10-15 minutes while you prep everything else. Drain them well before adding them to your dough. This makes them plump, juicy, and keeps your cookies extra moist.
• Don’t overbake! This is the most common mistake people make. Pull the cookies out as soon as the edges barely start to turn golden brown. The centers will look underdone, but trust me – they’ll finish cooking on the pan. Overbaking makes hard, crunchy cookies instead of soft, chewy ones.
• Use parchment paper: Line your cookie sheets with parchment paper for easy cleanup and to prevent sticking. It also helps the cookies bake more evenly.
• Give them space: Put only 12 cookies on each sheet so they have plenty of room to spread out while baking.

• Let them cool on the pan: After taking them out of the oven, let the cookies sit on the cookie sheet for 5 minutes before moving them to a cooling rack. This gives them time to set up properly.
• Use a cookie scoop: A 3-tablespoon cookie scoop gives you perfectly sized, uniform cookies that all bake at the same rate. No more some burnt, some raw!

How to Make Easy Homemade Oatmeal Raisin Cookies

Making these soft and chewy oatmeal cookies is so simple! Here’s what you’ll do:

Get ready to bake: Position your oven rack in the center and preheat to 350°F (175°C). Line your cookie sheets with parchment paper.

Plump the raisins: Put your raisins in a small bowl and cover them with hot water. Let them soak while you make the dough. This is what makes these cookies extra special!

Cream the fat and sugar: In a large mixing bowl (or stand mixer), beat together the shortening and sugar until it’s light and fluffy. This takes about 3-4 minutes and is important for getting that perfect cookie texture.

Add eggs and milk: Add your lightly beaten eggs and milk to the creamed mixture. Mix until everything is combined.

Mix the dry ingredients: In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. This makes sure the baking soda gets evenly distributed.

Combine wet and dry: Slowly add the flour mixture to the wet ingredients, mixing on low speed just until combined. Don’t overmix or you’ll get tough cookies!

Add oats and raisins: Drain your plumped raisins and pat them dry with a paper towel. Gently stir in the oats and raisins by hand until everything is evenly mixed.

Scoop and bake: Using a 3-tablespoon cookie scoop, drop balls of dough onto your prepared baking sheets. Put 12 cookies per sheet. Bake for 10-12 minutes, just until the edges start to turn light golden brown.

Cool: Let the cookies cool on the pan for 5 minutes, then carefully move them to a wire cooling rack to finish cooling completely.

Delicious Variations to Try

Once you’ve mastered this basic recipe, here are some fun ways to switch things up:

• Oatmeal Cranberry Cookies: Replace the raisins with dried cranberries for a tart and festive twist! These are beautiful for holiday cookie exchanges.
• Oatmeal Walnut Cookies: Use chopped walnuts instead of raisins, or do half raisins and half walnuts for extra crunch and flavor.
• Chocolate Chip Oatmeal Cookies: Swap out the raisins for chocolate chips to make everyone happy! Semi-sweet or dark chocolate chips work great.
• Spiced Oatmeal Cookies: Add a pinch of nutmeg and ginger along with the cinnamon for more warm spice flavor.
• Kitchen Sink Cookies: Use half raisins, half chocolate chips, and add some chopped pecans for a cookie that has it all!
• Oatmeal Date Cookies: Substitute chopped dates for the raisins. Make sure to soak them in hot water too! They add a rich, caramel-like sweetness.

How to Serve These Delicious Oatmeal Cookies

These soft and chewy oatmeal raisin cookies are perfect all by themselves, but here are some of my favorite ways to enjoy them:

• With a cold glass of milk – Classic and perfect! The cookies stay soft when you dunk them.
• As an ice cream sandwich – Put a scoop of vanilla ice cream between two cookies and freeze for an hour. Amazing!
• With coffee or tea – These make a wonderful morning or afternoon snack with your favorite hot drink.
• Warm from the oven – Pop a cooled cookie in the microwave for 10-15 seconds to get that fresh-baked warmth back.
• In lunch boxes – These cookies stay soft and are perfect for packing in lunches or taking on the go.

For a fun presentation at parties or cookie exchanges, stack them on a pretty plate and tie with a ribbon. You can also pack them in mason jars as homemade gifts!

How to Store Oatmeal Raisin Cookies (Plus Freezing Tips!)

At room temperature: Store your cooled oatmeal cookies in an airtight container at room temperature for 2-3 days. If they’re not gobbled up before then! The plump raisins help keep these cookies moist and soft.

In the refrigerator: If you want them to last a bit longer, you can refrigerate them in an airtight container for up to one week. Let them come to room temperature or warm them slightly before eating for the best flavor and texture.

Freezing baked cookies: These cookies freeze beautifully! Once they’re completely cool, place them in an airtight container or freezer bag with parchment paper between the layers. They’ll stay fresh for up to 3 months in the freezer. Thaw at room temperature or warm them in the microwave for 15-20 seconds.

Freezing cookie dough: Want to have fresh-baked cookies whenever you want? Scoop the dough into cookie-sized balls, freeze them on a cookie sheet until solid, then transfer to a freezer bag. When you’re ready to bake, place frozen dough balls on a baking sheet and bake at 350°F for 13-15 minutes (just add 2-3 extra minutes to the regular baking time). No need to thaw!

Common Questions About Making Oatmeal Raisin Cookies

Why are my oatmeal cookies spreading too much and turning flat?
There are a few reasons this might happen. First, check that your baking soda is fresh – old baking soda doesn’t work properly. Also, if you used butter instead of shortening, the extra water in butter can cause more spreading. Make sure your cookie sheets aren’t hot from a previous batch, and don’t use too little flour. Finally, if your kitchen is very warm, try chilling the dough for 15-20 minutes before baking.

Why are my oatmeal raisin cookies dry and crumbly?
Using quick oats instead of old-fashioned oats is the most common cause of dry cookies. Quick oats absorb more moisture and act like flour. Also, make sure you’re measuring your ingredients correctly – too much flour will dry out the dough. Finally, overbaking is a big culprit! Remember to take them out when the edges just barely start to brown.

Can I make the dough ahead of time?
Absolutely! You can make the cookie dough and store it covered in the refrigerator for up to 2 days. Just scoop and bake whenever you’re ready. You might need to add an extra minute to the baking time if the dough is cold.

Why aren’t my cookies soft and chewy?
Overbaking is the number one reason for hard cookies. Take them out when they look slightly underdone in the middle – they’ll continue cooking on the hot pan. Also, overmixing the dough after adding the flour can make tough cookies. Mix just until combined!

Can I use butter instead of shortening?
Yes, but your cookies will be slightly different. Butter will make them spread more and have a different texture. They’ll still taste great, just be aware of the change! You can read more about the effects of the substitution if you’re interested here.

Related Recipes You’ll Love

If you enjoyed these soft and chewy oatmeal raisin cookies, you’ll definitely want to try these other delicious cookie recipes from my kitchen:

Easy Chocolate Chip Oatmeal Cookies – Love oatmeal cookies but want chocolate? This recipe combines the best of both worlds with chewy oats and melty chocolate chips.

Scotchies (Butterscotch Oatmeal Cookies) – These use butterscotch chips instead of raisins for a sweet, buttery twist on the classic oatmeal cookie.

Sourdough Chocolate Chip Cookies – If you keep a sourdough starter, these cookies have an amazing tangy flavor that takes chocolate chip cookies to a whole new level.

More Cookie Recipes – Browse all of my cookie recipes for even more inspiration! From classic sugar cookies to creative new flavors, there’s something for everyone.

Thoughts on This Classic Oatmeal Cookie Recipe

I’d love to hear how your cookies turn out! Please leave a comment below and let me know what you think. Did you try any of the variations? What did your family think? Hearing about your baking adventures always makes my day!

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Originally published: October 6, 2021
Updated: October 15, 2025 – Enhanced with more detailed instructions, tips, and serving suggestions. No changes were made to the recipe.