I use one clever pantry swap in my Easy Soft Oatmeal Cookies that creates an unexpected twist you’ll want to read about.

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I finally nailed a soft oatmeal raisin cookie that actually stays soft days later. These might be the Best Soft Oatmeal Raisin Cookies I’ve ever made; the way the unsalted butter caramelizes with the raisins is what sold me.

They’re surprisingly Easy Soft Oatmeal Cookies to mix up, but they still come out tender and chewy, and I keep catching myself grabbing just one more. I ruined a few batches before I learned the small tricks that matter, so you might find them a little different than you expect, in the best way.

Try one, you’ll see what I mean.

Ingredients

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Rich fat gives tender texture and deep flavor, helps cookies spread and brown.
Adds molasses sweetness and chew, keeps cookies moist with caramel notes theyre yummy.
Oats bring whole grain fiber, hearty chew and cozy rustic texture.
Sweet dried fruit, natural sugar bursts, chewy pockets that balance richness.
Bind and lift dough add moisture and protein, they help structure gently.
A spoon or two yields extra soft centers and pillowy chew trust me.
Warm spice that brightens oats and raisins, subtle cozy flavor boost.
All purpose flour gives structure tender crumb and reliable dough handling.
Chopped walnuts or pecans add toasty crunch healthy fats and texture.

Ingredient Quantities

1 cup (2 sticks) unsalted butter, softened

1 cup packed light brown sugar

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups all purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

1 tablespoon cornstarch optional for extra softness

3 cups old fashioned rolled oats

1 1/2 cups raisins

1/2 cup chopped walnuts or pecans optional

How to Make this

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1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or a silicone mat and set aside.

2. In a large bowl cream together 1 cup softened unsalted butter, 1 cup packed light brown sugar and 1/2 cup granulated sugar until light and fluffy, about 2 minutes with a mixer or a good arm workout if you’re doing it by hand.

3. Add 2 large eggs, one at a time, mixing well after each, then stir in 1 teaspoon vanilla extract. Make sure eggs are room temp so the batter stays smooth.

4. In a separate bowl whisk 1 1/2 cups all purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon salt and 1 tablespoon cornstarch if using for extra softness.

5. Gradually fold the dry mix into the butter mixture until just combined, dont overmix or the cookies will be tough.

6. Stir in 3 cups old fashioned rolled oats, 1 1/2 cups raisins and 1/2 cup chopped walnuts or pecans if you want nuts. If you like plump raisins soak them in hot water for 5 minutes then drain and pat dry; toasting the nuts for a few minutes in a skillet brings out more flavor.

7. Chill the dough for 20 to 30 minutes if you want thicker, chewier cookies and less spread. This step is optional but really helps.

8. Scoop heaping tablespoonfuls or use a medium cookie scoop onto the prepared sheets, spacing about 2 inches apart. Gently press each mound down a little so they bake evenly.

9. Bake for 10 to 12 minutes, until edges are set and centers still look slightly soft and puffy. Remember they keep baking on the hot sheet so dont overbake.

10. Let cookies cool on the baking sheet for 5 to 10 minutes, then transfer to a wire rack to cool completely. Store in an airtight container for up to 4 days, or freeze dough balls for later.

Equipment Needed

1. Oven and 2 baking sheets, lined with parchment paper or silicone mats, set them up before you start so you dont forget.

2. Electric mixer (stand or hand) or a sturdy wooden spoon, for creaming butter and sugars, room temp butter creams way faster.

3. Large and medium mixing bowls, one for wet stuff one for dry, makes folding easier and less mess.

4. Measuring cups and spoons, spoon flour into the cup then level it off for accurate measurements.

5. Whisk, to mix the dry ingredients and break up lumps quickly.

6. Rubber spatula and wooden spoon, for scraping the bowl and folding in oats and raisins gently, dont overmix.

7. Cookie scoop (medium) or a heaping tablespoon and a small offset spatula, for even sized cookies and less fuss.

8. Wire cooling rack, cookies finish baking on the sheet so transfer them to the rack after 5 to 10 minutes.

9. Small skillet and a bowl (optional), to toast nuts briefly for more flavor and to soak raisins in hot water if you want plump ones.

FAQ

Q: How do I keep these cookies soft and not crunchy? A: Use the cornstarch (1 tbsp) it really helps, dont overbake them, and pull them out when edges are set but centers still look a little underdone. Let them cool on the baking sheet a few minutes then transfer to a rack so they finish setting without getting hard.

Q: Can I use quick oats instead of old fashioned oats? A: Yes, but quick oats make a softer, more uniform cookie and a bit less texture. If you want chunkier chew use old fashioned rolled oats like the recipe calls for.

Q: How do I stop the cookies from spreading too much? A: Chill the dough 30 minutes to an hour so the butter firms up, or add the optional cornstarch. Also make sure your baking soda is fresh; if it reacts too fast the cookies can flatten.

Q: Any tips for plump, flavorful raisins? A: Soak raisins 5 to 10 minutes in hot water, hot tea, coffee or even a splash of rum or orange juice, then drain well. That keeps them juicy and prevents them from sucking moisture from the cookie.

Q: Can I make these vegan or gluten free? A: For vegan swap butter for a firm vegan butter and use a flax egg (1 tbsp ground flax + 3 tbsp water per egg). For gluten free use a 1-to-1 gluten free flour blend and make sure your oats are certified gluten free.

Q: How should I store or freeze them? A: Store cooled cookies in an airtight container at room temp up to 4 days, or freeze baked cookies up to 3 months. You can also scoop dough, freeze balls on a tray then bag them; bake from frozen adding a couple minutes to the bake time.

Soft Oatmeal Raisin Cookies Recipe Substitutions and Variations

Unsalted butter: swap with coconut oil, softened but solid at room temp, use 1 to 1 by volume. Gives a slight coconut note and can make cookies a bit softer so chill the dough a little before baking.
Eggs: use a flax egg for each egg by mixing 1 tablespoon ground flaxseed with 3 tablespoons water and let sit 5 minutes. Or use 1/4 cup unsweetened applesauce per egg for extra chew, but it can make the texture a touch more cake like.
All purpose flour: use whole wheat pastry flour cup for cup for a nuttier flavor and a slightly denser cookie. For gluten free, try a 1 to 1 gluten free baking blend plus 1/4 teaspoon xanthan gum per cup for structure.
Raisins: swap with dried cranberries, chopped dates, or currants for similar chew and sweetness. For less sugar try chopped apple or pear bits, just blot excess moisture so the dough does not get soggy.

Pro Tips

1) If your butter isnt soft enough dont fight it — grate it on a box grater or cut into tiny cubes and let sit 10 minutes. It blends faster and you wont overmix, plus grated butter helps make the cookies a little lighter.

2) Plump your raisins for better texture: soak in hot water or strong tea for 5 to 10 minutes, drain and pat dry. Toss them in a teaspoon of flour so they dont all sink to the bottoms of the cookies.

3) Chill the dough longer than 30 minutes if you can, overnight is even better. It firms the dough so cookies spread less, deepens the flavor and makes them chewier.

4) Use light-colored baking sheets lined with parchment and dont crowd them, rotate halfway through baking and pull them when centers still look soft. Let them sit on the hot sheet a few minutes before moving to a rack so they finish baking without getting dry.

Soft Oatmeal Raisin Cookies Recipe

Recipe by Tina Braven

0.0 from 0 votes

I use one clever pantry swap in my Easy Soft Oatmeal Cookies that creates an unexpected twist you'll want to read about.

Servings

servings

Calories

234

kcal

Equipment: 1. Oven and 2 baking sheets, lined with parchment paper or silicone mats, set them up before you start so you dont forget.