Soft and Chewy Oatmeal Raisin Cookies (Better Than Grandma’s!)
These soft and chewy oatmeal raisin cookies are packed with warm cinnamon, plump raisins, and hearty oats—just like Grandma used to make. Perfectly golden, thick, and irresistibly cozy in every bite.
Prep Time 15 minutes mins
Cook Time 10 minutes mins
Chilling Time 30 minutes mins
Total Time 55 minutes mins
- ½ cup unsalted butter cold and cubed
- ½ cup brown sugar packed
- ¼ cup granulated sugar
- 1 large egg
- 1½ tsp vanilla extract
- 1 cup all-purpose flour spooned and leveled
- ½ tsp baking soda
- 1 tbsp cornstarch
- 1 tsp cinnamon
- ¼ tsp salt
- 1 cup raisins
- 1½ cup old-fashioned oats
In the bowl of a stand mixer fit with the paddle attachment, cream the cold butter on medium high speed until soft and fluffy (about 1-2 minutes).
Add in the brown sugar and granulated sugar and mix of medium speed until light and fluffy (an additional 1-2 minutes).
Add the egg and vanilla extract, mixing on low until combined.
In a separate bowl, whisk together your dry ingredients: all-purpose flour, baking soda, cornstarch, cinnamon and salt.
Gradually add your dry ingredients to your wet, mixing until combined.
Add the raisins and oats, mix until combined.
Prepare two baking sheets or plates with parchment paper.
Using a standard cookie scoop, scoop your dough into 12 balls and place on your tray or plate. Chill for 30 minutes in the freezer or at least an hour in the fridge.
After or during the chill time, preheat your oven to 350℉.
Transfer 6 dough balls to your baking sheet, if needed, leaving at least 2 inches between each dough ball.
Bake for 10-12 minutes until golden brown on the bottom.
Let your cookies sit on the baking sheet to cool for 5 minutes before transferring to a wire cooling rack.
- Chilling is recommended to prevent your cookies from spreading and keep them thick and fluffy. If you prefer a less thick cookie, you can shorten the chill time or choose to skip this step.
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