These soft and chewy oatmeal raisin cookies are seriously divine! Made with oats, vanilla, apple sauce, cinnamon, raisins and sweet cinnamon chips for an added bonus. Each bite has all the best flavors and textures!
Chewy Oatmeal Cookies with Raisins
There’s nothing like an old fashioned oatmeal cookie. They’re crisp and chewy around the edges, with a soft and tender center. But do you know what makes them even more delicious? Making oatmeal cookies with raisins. The pop of sweetness from the raisins makes each bite that much more amazing.
My friend Melissa made this easy oatmeal raisin cookie recipe for me awhile back and I’ve been obsessed with them ever since. They have tons of flavor and the absolute perfect texture. They’re everything that oatmeal raisin cookies should be!
She made hers with cinnamon chips and let me tell you, they took these cookies to a whole new level. The sweet and rich cinnamon flavor adds another layer of deliciousness that is seriously addicting. Holy cow. Trust me when I say these are the ultimate oatmeal raisin cookies!
Achieving The Perfect Consistency
The key to the best oatmeal cookies is achieving the perfect consistency. They should be a combination of soft, chewy, crisp and tender. Below are a few tips for the best results.
- Type of oats. I prefer to use quick oats because they have a finer consistency and result in a softer (less chewy) cookie. If you like your oatmeal raisin cookies on the chewier side, feel free to use old fashioned oats instead.
- Measuring the flour. Use the spoon and level technique to measure your flour accurately. Using too much or too little flour can create cookies that are dry, dense or crumbly.
- Don’t overbake. The centers should look a little underdone when you remove the cookies from the oven. Let them sit on the pan for a few minutes before moving to a cooling rack (they will continue to cook as they set). This will give you the perfect soft center with crisp edges.
Swap the raisins for dried cranberries and use white chocolate chips in place of cinnamon chips to make oatmeal cranberry cookies. You can also sub with dried cherries, M&M’s or add in about 1/2 cup of nuts (walnuts are my favorite) for an extra crunch. Make a simple icing and transform them into an iced oatmeal cookie!
Tips for the Best Oatmeal Raisin Cookies
- Soak the raisins. By soaking the raisins in warm water beforehand, this helps make them softer and more plump. It’s an easy step that makes a big difference in flavor and texture.
- Softened butter. The butter should be at room temperature before using. I like to set mine out on the counter about an hour beforehand. For a quicker option, learn how to soften butter in the microwave.
- Multiple batches. If you are making more than one batch of cookies, I’d recommend that you chill the remaining dough in the fridge until ready to scoop. You don’t want the butter to get too warm, or else your cookies will spread. It also helps to use a separate baking sheet for your next batch.
- Top your dough. Right before baking, feel free to add a few extra raisins and cinnamon chips (if using) on top of the cookie dough balls. This helps make your cookies look extra pretty.
Storing + Freezing
These oatmeal raisin cookies will stay fresh at room temperature in an airtight container for up to 3 days. You may also freeze the baked cookies for up to 3 months. Thaw at room temperature or pop them in the microwave to warm through.
You can also freeze the cookie dough and then bake from frozen. Simply scoop the dough onto a baking sheet and then flash freeze until hard, about 30 minutes to an hour. Then transfer to a freezer bag and store in the freezer for about 2-3 months. When ready to bake, let the frozen cookie dough sit on the baking sheet as the oven preheats. Then bake as directed, adding 1-2 minutes of baking time if needed.
More Oatmeal Cookie Variations:
- Oatmeal Butterscotch Cookies
- Banana Oatmeal Chocolate Chip Cookies
- Oatmeal M&M Cookies
- Neiman Marcus Cookies
- Oatmeal Chocolate Chip Cookies
Easy Oatmeal Raisin Cookies
- 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
- cinnamon chips , I use about 1 1/2 cups
- walnuts , if adding I add about 1/2 cup
- Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside. Gather ingredients.
- 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.
- In a separate bowl, combine oats, flour, baking soda, salt and cinnamon. Next you will combine the dry ingredients to the sugar mixture. Stir just until smooth. Then fold in raisins and cinnamon chips if desired.
- Drop spoonful’s 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.
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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