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Soft & Chewy Oatmeal Raisin Cookie Recipe

This oatmeal cookie recipe makes the softest, thickest, chewiest cookies! It is the only recipe you will ever need!

This Oatmeal Raisin Cookie recipe is to die for. It makes the softest chewiest cookies I have ever had!

By now you probably know I have a thing for thick and chewy cookies.  It all started with my copycat Panera chocolate chip cookie.  After about ten thousand tries and five thousand pounds of butter, I finally cracked the code on getting super soft, thick and chewy cookies.  My heart, and stomach, have never been happier.

I have been working my way through all of my favorite types of cookies, tweaking and modifying my old family recipes to come up with a new soft and chewy version. Today an oldie, but goodie, a tried and true classic, gets a makeover and the results had my mouth stuffed with cookies for days!

Soft & chewy oatmeal raisin cookies. She doesn't lie! These are the best!

So what’s the secret you ask?  Well a few things in combination really.  You start out the cookie like any old cookie, you cream the butter, shortening and sugar together, add eggs and vanilla and mix it well.  I have gotten asked numerous times in previous cookie posts about if you have to use shortening in these cookies.  I use the shortening because the melting point of shortening is higher than butter which allows the cookies to hold their thick shape for longer while they bake rather than melting and running outward making a thinner cookie.  So, can you sub butter?  Yes and it will still be pretty tasty, but not exactly the same.  You can always make changes and experiment when baking, and I often do, but I can’t promise the same exact cookie made with different ingredients!

Next, mix the flour, oats, cinnamon, baking soda, baking powder, and salt together in a bowl and then slowly mix it into the wet ingredients.  Now these can totally be made by hand, but be forewarned… part of the magic in these cookies is that the flour content is pretty high.  This makes the dough super thick and it can be pretty hard to stir by hand.  I make them with my Kitchenaid mixer and for the sake of your poor arms, always recommend you do too!

 {See ALL of my Thick & Chewy Cookie Recipes here!}

Recipe for the SOFTEST, THICKEST, and CHEWIEST Cookies you will ever have!  Promise!  Chocolate chip, double chocolate chip, oatmeal raisin, M&M cookies, Oreo Stuffed Cookies, Snickerdoodles and more!!

The cinnamon in this recipe can be upped or reduced according to your taste.  I like mine very subtle, but if you love the cinnamon flavor shining through, don’t hesitate to add a little more.

Once you mixed all of your flour in the dough should not be sticky at all.  It should be very stiff, but not crumbly at all. If your dough is looking crumbly, then add water a teaspoonful at a time and mix until it is just holding together again and no longer crumbly.  The high ratio of flour in the mixture is the biggest part of how the cookies stay so thick and chewy so making sure the dough is the right consistency is key! Once the dough is perfect, stir in the raisins.

Next use a 1/4 measuring cup to scoop the dough and roll it into a ball and then flatten the ball until it is about 3/4-1 inch thick.  These cookies don’t spread much if you followed the instructions above, so if you just place the ball of dough on the cookie sheets you will end up with more of a mound, than a perfectly round cookie with a flat top.

Put the cookies in the oven at 350˚F for 9-12 minutes or until the center is just set.  This is the other main key to getting perfect cookies.  You want to make sure to not over bake these.  Since the flour content is high, baking them too long will lead to a thick, dry, crumbly cookie instead of our perfect soft, thick and chewy cookie.  Every oven and altitude bakes slightly differently, so 9-12 minutes is a really good start, just make sure to keep an eye on them and when the center is no longer shiny it is a good indicator that they are done.

How to make thick, soft and chewy oatmeal cookies. The only recipe you will need.

I often get asked if you have to use a 1/4 cup to measure.  No, you don’t.  It makes a nice large cookie, but you can make smaller cookies to your preferred size using the same method as above.  Big cookies get lots of ooooohhhhs and aaaaaaaahhhhs and they are really fun so I like it, but I can appreciate something normal sized too!

Soft, chewy, thick oatmeal raisin cookie recipe. My favorite kind!

When you make this recipe right it is really the only oatmeal raisin cookie recipe you will ever need, so make sure to Pin It to your cookie board, or print off the recipe card below and save this baby for years and years to come!

Soft and Chewy Oatmeal Raisin Cookies! She even explains how to make them extra thick!

Make sure to check out my other super thick, soft and chewy cookie recipes! {and scroll to the bottom for the FULL printable recipe}

Thick-Chewy-Double-Chocolate-Chip-Cookies-1-web webChocolate-chip-cookies Snickerdoodle cookie recipe - This post gives tricks to get them soft, chewy, and thick! My favorite!

4.9 from 10 reviews
Soft & Chewy Oatmeal Raisin Cookie Recipe
  • ½ Cup Butter, softened
  • ¼ Cup Shortening
  • ¾ Cup White sugar
  • ¾ Cup Dark Brown Sugar
  • 2 Eggs
  • 2 Teaspoons Vanilla Extract
  • 1¾- 2 Cups flour
  • 2¾ Cups Quick Oats
  • 1 Teaspoon Baking Powder
  • 1 Teaspoon Baking Soda
  • ¾ Teaspoon Cinnamon
  • ½ Teaspoon Salt
  • 1 Cup Raisins
  1. Combine the butter and shortening and mix in the sugars until well blended.
  2. Add the eggs one at a time, mixing in between, and then blend the vanilla into the mixture.
  3. In a separate bowl, combine the 1¾flour, oats, baking powder, baking soda, cinnamon, and salt.
  4. Mix dry ingredients into wet ingredients slowly mixing between each addition.
  5. Add in the last ¼ cup of flour 1 tablespoon at a time until the dough is no longer sticky, but it is not crumbly. If the dough becomes crumbly, add water 1 teaspoon at a time and mix well until dough holds together again.
  6. Measure dough with ¼ cup measure and then roll into a ball and slightly flatten to about a ¾-1 inch thickness.
  7. Bake in an oven preheated to 350˚F for 9-12 minutes or until the center is just set. DO NOT OVERBAKE!
  8. Let cool 2 minutes and then move to cooling rack to cool.
  9. Enjoy!

Soft and Chewy Oatmeal Raisin Cookies! She even explains how to make them extra thick!

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  1. Barbara H says

    I have never taken the time to comment or rate a recipe, but OMG these are the absolute best oatmeal raisin cookies ever! I made them exactly as directed and I would not change a thing. My husband, who has always said that raisins ruin cookies, can’t stay away from them! They are perfect! Thank you so much for this recipe!

    • says

      Thanks Barbara! I am glad you took the time to comment because it made my day! Oatmeal raisin isn’t my all time favorite but this recipe sure quenches a craving for them when I get it. And you can always take out a bit before you add the raisins and add chocolate chips for the hubby!

  2. says

    My brother recommended I would possibly like this website.

    He used to be totally right. This submit truly made my day.
    You can not believe just how much time I had spent for this info!

  3. Amanda says

    My Husbands favorite cookie is oatmeal raisin. I myself do not like them. I made these for him, and taste tested one and oh my are these good. This will be the recipe I use from here on out. My husband loved them and so did his coworkers he shared with! My mother who bakes everything from scratch for the last 50 years even said they were the best she’s ever tasted. Thank you for sharing!!

  4. Lucy Fritts says

    I had to let you know how amazing these cookies are! I made half with raisins then split the remaining dough between Craisins and mini chocolate chips– all were outstanding. I immediately pinned the rest of your thick chewy cookie recipes.

    • says

      I am so glad you enjoyed them!! I have several more I am posting over the next couple of months to have them up with plenty of time for Christmas!!

          • Laurie says

            I apparently need some advice. I was at my
            brother’s house and wanted to make my sister-in-law some chewy oatmeal raisin cookies. Your recipe looked great. I followed it carefully. The first pan (at 10 minutes) came out tasting doughy so I increased the time to 12 1/2 minutes on the second pan. Texture was better but tasted rather flat and left a salty taste in my mouth. I found out after that the soda and baking powder were very outdated. My sister-in-law doesn’t bake much. Could that be why these cookies were not very good? Also, they did not brown very well. Any ideas would be helpful as everyone else thought these were great. Thanks.

  5. Debby says

    I have never had really good luck with oatmeal raisin cookies. They are my husbands favorite and are compared to his mom’s. Well this year was a hit! My husband LOVED them… BEST oatmeal cookie he’s ever had… and I have not been a huge fan of them in the past, but this recipe has made me a believer.

    • says

      You shouldn’t need to. Just let them sit about two-three minutes and then remove from the cookie sheet while they are warm and you shouldn’t have any problems.

  6. Claire says

    Oh WOW – forget any other oatmeal raisin cookie – this is the best recipe you can find. I am extremely fussy when it comes to baking. I will try every single one of your cookie recipes (except for peanut butter ones – allergic). Thanks a million!

  7. Celine Normand says

    I just LOVE this recipe….OMG!! the best i ever tasted. I changed the raisins for dates as i did not have any raisins and i added a handful of grounded flax seed and all brand cereal ( just wanted to add fiber to it ) and it turned out amazingly good. THANK YOU so much for sharing this. AMAZING!!!

  8. Heather says

    These are incredible. If anyone has a Meijer or Target and have bought Meijer’s oatmeal raisin cookies or Target’s harvest cookie (? that’s not the right name but something like that), this is the recipe I’ve been looking for. I made half the batch with raisins and dark chocolate chips at my son’s request and the other half with dried cherries and dark chocolate chips for me but next time I will instead add pecans and cherries and possibly white chocolate chips… the possibilities are endless! Thank you for this recipe

  9. JOHN P. says

    Rec,d kitchen aid mixer, made my usual chocolate chip cookies (first use) turn out hard dry, then read not to over mix flour ,it causes too much gluten to be released from flour making cookies hard and dry,said to mix until no more flour is seen. anyone else ever heard this??

  10. REbecca says

    Have you ever tried adding cornflakes to this? Would you reduce some of the oatmeal or simply add some cornflakes? Thank you.

  11. Tish says

    I was wondering if the dough could be made like the day before and put in the fridge? Like if I let it get to room temperature before baking. I wanted to make the dough so my daughter can just take the dough with her and not my mixer and everything 😉 thank you in advance. Oh and we have tried a few of your other cookies and they have become favorites :)

  12. Stephanie says

    These are delicious! I have been looking for a good thick oatmeal raisin cookie recipe for my mom and these puppies really deliver. I personally find raisins almost offensive in cookies 😉 so when I make them for me I’m gonna add these sea salt camel baking chips I found, omg I can almost taste it now, yum!


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