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Soft & Chewy Oatmeal Raisin Cookies

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These classic oatmeal raisin cookies are irresistibly soft and chewy, brimming with plump raisins, toasty oats, a touch of cinnamon, and the rich depth of molasses. Perfect for any cookie lover, they're easy to make and just as delicious with or without walnuts. Enjoy them freshly baked or as a sweet snack throughout the day.
Print Recipe
Cook Time 14 minutes
Course: Dessert, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup unsalted butter 16 Tbsp; 226g, softened to room temperature
  • 1 cup light or dark brown sugar packed; 200g
  • 1/4 cup granulated sugar 50g
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 Tablespoon unsulphured or dark molasses 15ml
Dry Ingredients
  • 1 2/3 cups all-purpose flour 209g
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
Mix-ins
  • 3 cups old-fashioned whole rolled oats 255g
  • 1 cup raisins 140g
  • 1/2 cup chopped toasted walnuts optional; 64g

Equipment

  • Stand mixer with paddle attachment or hand mixer
  • Mixing bowls
  • Whisk
  • Rubber spatula
  • Parchment paper or silicone baking mats
  • Cookie scoop
  • Baking sheets
  • Wire rack

Method
 

  1. In the bowl of a stand mixer with the paddle attachment (or using a handheld mixer), beat the softened butter, brown sugar, and granulated sugar together at medium speed until creamy and smooth, about 3 minutes.
  2. Add the eggs to the creamed mixture and mix on high speed until well incorporated, roughly 1 minute, scraping the sides and bottom of the bowl as needed.
  3. Blend in the vanilla extract and molasses, mixing on high until everything is evenly combined. Set the wet mixture aside.
  4. In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed just until blended.
  5. On low speed, add in the oats, raisins, and walnuts (if using), and mix until everything is just incorporated. The dough should be thick and sticky.
  6. Refrigerate the dough for 30 to 60 minutes. Chill for the full hour if you prefer cookies with less spread. If chilling longer (up to 2 days), let the dough sit at room temperature for at least 30 minutes before shaping.
  7. Preheat your oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats.
  8. Portion the dough into balls, using about 2 tablespoons for each cookie. Set them on the prepared baking sheets, spacing them 2 inches apart. A cookie scoop helps with the sticky dough.
  9. Bake the cookies for 12 to 14 minutes, or until the edges are lightly golden but the centers appear very soft and slightly underbaked.
  10. Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes (they will continue to set), then transfer to a wire rack to cool completely.

Notes

Old-fashioned whole rolled oats are best for chewy texture; avoid quick oats or steel-cut oats. You can substitute other dried fruits or omit nuts as needed. Let cookies cool on the sheet for several minutes before transferring so they set properly. Store cooled cookies in an airtight container at room temperature for up to a week, or freeze for longer storage. For fresher cookies, chill the dough and bake off a few at a time as needed.

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