These easy oatmeal raisin cookies are soft, chewy and have a hint of warm cinnamon. It’s the best classic cookie recipe that’s easy to make with quick oats and raisins!

Oatmeal raisin cookies on the counter with a bite missing from one to show soft and chewy texture.

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Soft and Chewy Oatmeal Raisin Cookies

There’s nothing like an old fashioned oatmeal cookie recipe with crisp and chewy edges and a soft and tender center. It’s only better if they are soft and chewy oatmeal raisin cookies!

My friend Melissa made this cookie recipe for me awhile back with cinnamon chips and they are the best! You could even make them into chocolate chip oatmeal cookies or cowboy cookies recipe if you like.

Ingredient Notes

Oatmeal raisin cookie ingredients including quick oats, brown sugar, white sugar, eggs, raisins, cinnamon, cinnamon chips, butter and applesauce.
  • All purpose flour: I use the spoon and level method to measure flour. If you add too much flour, your cookies will be dense, dry and crumbly.
  • Ground cinnamon: A warm spice that gives oatmeal raisin cookies their signature taste.
  • Quick oats: While you can use old fashioned rolled oats, I prefer quick oats in these cookies. Just don’t use instant oats!
  • Sugars: Granulated sugar helps gives the cookies a crisp edge while brown sugar keeps them soft and chewy.
  • Butter: Unsalted butter is the norm for a baking recipe, but if you have salted butter just decrease the amount of salt added.
  • Applesauce: By adding applesauce these cookies have less butter but still have a soft, rich taste.
  • Raisins: One cup of raisins ensures there are some in every bite! If you are not a fan, decrease the amount or omit.
  • Optional: Cinnamon baking chips and chopped walnuts make these the best oatmeal raisin cookie recipe!

How to Make Oatmeal Raisin Cookies

Step by step photo collage of how to make oatmeal raisin cookies.
  1. Cream butter and sugar: In a large mixing bowl, blend together the butter and sugars with beaters until smooth. Then beat in eggs one at a time. Add in vanilla and applesauce. Mix just until combined.
  2. Combine dry ingredients: In a separate bowl, combine quick oats, flour, baking soda, salt and cinnamon.
  3. Combine wet and dry: Next you will combine the dry ingredients to the sugar mixture. Stir just until smooth. Then fold in raisins and cinnamon chips if desired. 
  4. Bake: Drop by the spoonful or use a cookie scoop onto baking sheets lined with parchment paper. Bake for 8-10 minutes at 350°F, or until edges are lightly brown. Remove from the oven, cool on pan for a few minutes then remove to cooling rack.
Soft and chewy oatmeal raisin cookies made with quick oats on a wire cooling rack.

Recipe Tips

  • Use quick oats for softer cookies. For a chewier texture, use old-fashioned oats instead. My family prefers quick oats!
  • Soak raisins in warm water for 10 minutes to make them soft and plump. Drain and pat dry before using.
  • Swap raisins with dried cranberries for oatmeal cranberry cookies, or use butterscotch chips for oatmeal butterscotch cookies.
  • Soften your butter by leaving it at room temperature for about 1 hour before baking.
  • Top your cookie dough with extra raisins or cinnamon chips before baking. For extra sweetness, drizzle cooled cookies with a simple powdered sugar icing.
A stack of oatmeal raisin cookies on counter with a bite removed from the top one to show soft raisins and chewy oats.

Love oatmeal cookie recipes? Try banana oatmeal chocolate chip cookies, oatmeal M&M cookies or Neiman Marcus cookies.

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Oatmeal raisin cookies with a bite missing to show soft and tender texture.

Easy Oatmeal Raisin Cookies

5 from 10 votes
Recipe by: Jamielyn Nye
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 24
These easy oatmeal raisin cookies are soft, chewy and have a hint of warm cinnamon. It's the best classic cookie recipe that's easy to make with quick oats and raisins!
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Ingredients 

  • ½ cup butter
  • 1 cup light brown sugar , packed
  • ½ cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ½ cup apple sauce
  • 3 cups quick oats
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup raisins , more if desired

Optional

  • cinnamon chips , I use about 1 1/2 cups
  • walnuts , if adding I add about 1/2 cup

Instructions

  • Prep. Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside. Gather ingredients.
  • In a large mixing bowl, blend together 1/2 cup butter, 1 cup brown sugar and 1/2 cup granulated with beaters until smooth. Then beat in 2 eggs one at a time. Add in 1 teaspoon vanilla and 1/2 cup applesauce. Mix just until combined.
  • In a separate bowl, combine 3 cups oats, 1 1/2 cups flour, 1 teaspoon baking soda, 1/2 teaspoon salt and 1 teaspoon cinnamon. Next combine the dry ingredients to the sugar mixture. Stir just until smooth. Then fold in 1 cup raisins and cinnamon chips if desired. 
  • Drop by spoonful onto pan lined with parchment paper. Press in a few extra raisins and chips on top if desired.
  • Bake for 8-10 minutes, or until edges are lightly brown. The middle should still look slightly soft. Remove from the oven and let sit on the pan for a couple minutes. Then remove to the cooling rack.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Oats: For this recipe you can also use old-fashioned oats. It depends on your preference of texture (old-fashioned will be chewier). You can also pulse rolled oats in the blender to make quick oats.
Cinnamon chips: My original recipe calls for 1 1/2 cups. I have since made them optional because not everyone can find them…but if you can, I highly recommend adding them. I used the Hershey’s brand. They add the perfect flavor. 
Storage: Store in an airtight container for up to 3 days on the counter. Freeze in the freezer for up to 3 months. 

Nutrition

Calories: 176kcal, Carbohydrates: 31g, Protein: 3g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 24mg, Sodium: 138mg, Potassium: 117mg, Fiber: 2g, Sugar: 14g, Vitamin A: 140IU, Vitamin C: 1mg, Calcium: 19mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

FAQs

Can I use old-fashioned rolled oats?

Quick oats work best for soft, chewy oatmeal raisin cookies because they absorb moisture faster and help the dough bind. If you only have old-fashioned oats, pulse them in a food processor for about 10 seconds to break them down into smaller pieces. This gives you a texture very close to quick oats and will help the cookies bake properly.

Why didn’t my cookies spread?

Oatmeal cookies that don’t spread usually have a bit too much flour packed into the dough. Spoon and level the flour when measuring to avoid adding extra. You can also gently press the tops of the dough balls before baking if you prefer a slightly flatter cookie.

How do I store oatmeal raisin cookies?

Once baked, allow cookies to cool completely, then store in an airtight container at room temperature for up to 5 days. To keep them extra soft, place a slice of bread or a few apple slices in the container. They can also be frozen up to 2–3 months—just cool, layer between parchment, and store in a freezer-safe bag or container.

Can I freeze oatmeal raisin cookie dough?

Yes. Simply scoop the cookie dough onto a baking sheet and flash freeze until firm, about 30–60 minutes. Then transfer the dough balls to a freezer-safe container or zip-top bag and freeze for 2–3 months. When ready to bake, place the frozen dough balls on a lined baking sheet while the oven preheats. Bake as directed, adding 1–2 minutes if needed.

Oatmeal raisin cookies on the counter with a bite removed showing texture.