Soft, thick and chewy oatmeal raisin cookies that are baked to perfection! These cookies are loaded with gorgeous raisins and sweet oat-y flavours for the perfect nostalgic treat!

Classic cakes and cookies always have special memories. Whether it’s a birthday Funfetti cake, giant cinnamon rolls or extra large chocolate chip cookies, you’ll always love the specific flavours that take you back to a special place in time.

It’s been a while since I made a simple no fuss recipe and these oatmeal raisin cookies are just that. Studded with gorgeous and plump raisins, this will surely become your go-to recipe!

Kicking off my Autumnal cookies obsession with these brown butter snickerdoodles, I just had to add oatmeal raisin cookies to the list of must makes.

Today’s recipe is one of my favourites. I absolutely love anything with oats and I’m always looking for different ways to incorporate it into my baking. It’s especially delicious using it in cookies, making them super thick and chewy.

I previously shared an oatmeal cookie recipe but that one is a chewy oatmeal cookie and this recipe is a classic soft version.

I bumped up the oats in this version so the oat-y flavour is more pronounced. The addition of cinnamon and molasses is a must because it really gives a wonderful depth of flavour. I highly recommend not leaving out either one of these. Feel free to add in other spices too such as cardamom or allspice.

Key Ingredients

Soft brown sugar. This is vital for the chewy texture and deep caramel-y flavour.
Rolled oats. As with most oatmeal cookies, old fashioned or rolled oats are the best to use for their hearty texture. You can use quick oats but it won’t be exactly the same.
Molasses. I hardly make oatmeal cookies without molasses because the flavour combination is undeniable. Honey can be substituted but again, molasses just hits different.
Vanilla extract. Same as the addition of molasses, vanilla is an ingredient you cannot leave out if you want that perfect, well-rounded flavour.
Raisins and/or cranberries. Of course you can just as easily use sultanas or currents, craisins or nuts.

I used the standard creaming method in this recipe. Although using melted butter gives a more chewy cookie, I was going for a nice and soft texture; crispy around the edges, and super tender centres. Since we are using quite a large amount of oats, there’s enough chewy-ness as is 😉

Cookie Tips

You can use any kind of raisins in these oatmeal cookies such as Sun Maid. I recommend soaking them in some warm water for a few minutes before tossing them into the cookie dough. This helps soften them and plump them up.

As with all my cookie recipes, I highly recommend chilling the cookie dough overnight in the fridge. This allows the ingredients to blend together, intensifying the flavour and ensuring a great texture.

I love these cookies so much and although I tend to use this recipe whenever I’m making a simple, plain oatmeal cookie, today’s recipe is a fantastic base for oatmeal cookie add-ins like raisins, berries, chocolate chips or even peanut butter and M&Ms 😉

Other oatmeal cookie favourites

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Oatmeal Lover’s Raisin Cookies

5 from 1 vote

Recipe by Linda @thedutchbaker

Servings

12 -15

Prep time

minutes

Cooking time

minutes

Total time

minutes

Prep time does not include chill time. I highly recommend chilling the dough in the fridge overnight but a minimum of 2 hours will be fine.

Cook Mode

Keep the screen of your device on

Ingredients

3/4 cup (90gms) tablespoons all purpose flour
1 1/2 cups old fashioned rolled oats*
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 -1/2 teaspoon cinnamon or to taste
1/2 cup (100gms) softened butter
1/2 cup (100gms) soft brown sugar
2 tablespoons white sugar
2 egg yolks
1 1/2 teaspoons vanilla extract
2 teaspoons honey/molasses/golden syrup or to taste
3/4 cup (120gms) raisins or dried cranberries

Directions

In a bowl, whisk together the flour, baking soda, salt, cinnamon and oats. Set aside.
In a large bowl, cream together the butter and both sugars until paled and fluffy.
Add in the egg yolks one at a time whisking just until combined. Stir in vanilla extract and molasses.
Add in the flour/oat mix in batches stirring only until just combined. Dough will be thick and soft. Fold in the raisins until just combined. Cover dough with plastic wrap and chill for a minimum of 2 hours or up to a week.
When ready to bake, scoop balls of dough, flatten slightly for a thinner cookie (I recommend baking one cookie to see how it bakes so you know whether you need to flatten or not) and bake in a preheated 160C/325F oven for 11- 12 minutes until golden brown around the edges but still soft in the centre. Make sure not to over bake the cookies as they will continue to cook on the baking tray as they cool. Cool on tray for 10 minutes before placing in a container.
Store in an airtight container for up to one week.

Notes

*Quick oats can be used but they won’t be as thick and chewy as old fashioned oats.

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