Ultimate Soft & Chewy Oatmeal Raisin Cookies – Nut Free
Oatmeal raisin cookies can be a very divisive topic. Either you love them. Or you hate them. Or, sometimes, you do like them but get a little bit disappointed when you think you’re biting into a chocolate chip and instead taste raisins. (We’ve all been there.)
But I promise you, you will not be disappointed in those soft and chewy oatmeal cookies. And, they may even convert some self-proclaimed oatmeal cookie haters to come to the bright side when you share one of these gems fresh from the oven.
Why you’ll love them
I haven’t always been an oatmeal raisin cookie fan. Back when I was a child I kind of despised the things. See, oatmeal raisin cookies were my grandpa’s favorite. And I spent a lot of time at my grandparents’ house. And there was always a stack of cookies in the cookie jar.
(Can we just have a moment for those old fashioned ceramic cookie jars shaped liked bears? You know the ones I mean that didn’t seal properly so the cookies got stale overnight. Not that that would make a different with Grandpa Charlie’s oatmeal raisin cookies.)
My grandma was a hard-working lady and between work and her Harlequin romances, she didn’t have time to bake fresh cookies every day. In fact, I can’t recall my grandmother ever baking anything. But she bought the finest cookies that Shop-Rite sold. Those cookies just happened to come in a plastic package of eighteen. They were flat, hard, crunchy, tasteless, and dotted with brick-like pieces of dried out raisins. (At least to my discerning eight-year old palate.) But all that really matters, is my grandfather loved them. (Or at least pretended too.)
I have to wonder if he’d love my ultimate soft and chewy oatmeal cookies just as much?
I mean, these cookies are nothing like the ones in the cookie jar. These oatmeal raisin cookies are fresh, soft, chewy, buttery, and carry the subtle taste of cinnamon, brown sugar, and molasses. They taste like a warm hug feels.
I’d like to think Grandpa would have loved these cookies (even more than his store-bought beauties). And I know you will too!
How to make soft & chewy oatmeal raisin cookies
Oatmeal raisin cookies take a little bit of time to make, mostly because you need to let the dough chill in the refrigerator for at least an hour. But they are pretty simple to mix up. And as a simple drop cookie, they are also easy to bake.
To make these oatmeal raisin cookies, start by whisking together 1 ⅔ cups flour, 1 teaspoon baking soda, 1 ½ teaspoons cinnamon, and ½ teaspoon salt in a medium bowl. Then set that aside while you work on your wet ingredients.
Using a hand mixer or a stand mixer fitted with paddle attachment, cream 1 cup softened butter, 1 cup brown sugar and ¼ cup granulated sugar together on medium speed until smooth. This should take about 2 minutes. Use a rubber scraper to scrape down the sides and bottom of your bowl.
Then, add 2 room temperature eggs and mix on high until combined, about 1 more minute. Continue scraping down the sides and bottom of the bowl as needed. Add 1 tablespoon vanilla and 1 tablespoon unsulphured molasses and mix on high until combined. I like Grandma’s molasses. Do not use blackstrap molasses.
Now it’s time to add the dry ingredients to the wet ingredients. Mix on low speed until combined.
Mix in the 3 cups old-fashioned oats and 1 cup raisins. I usually do this by hand with a wooden spoon. Dough will be thick and very sticky, so it’s kind of like an arm workout.
Chill the dough for at least 1 hour in the refrigerator. If I’m not baking anything else, I just pop the entire bowl into the fridge. If I am mixing up another dough, I transfer the dough to some plastic wrap and wrap tightly before setting in the fridge. (You could also just put the dough in another bowl.) If chilling for longer, you can leave the oatmeal raison cookie dough in the fridge for up to 2 days, allow to sit at room temperature for at least 30 minutes before rolling and baking., otherwise it will be really hard to scoop.
Preheat your oven to 350°F. Line two large baking sheets with parchment paper. I like these parchment sheets.
Using a cookie scoop or tablespoon, scoop balls of dough (about 2 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. I really recommend a cookie scoop because this dough is a bit sticky. In fact, I love my cookie scoop for all kinds of cookies. It keeps my fingers much cleaner during the scooping process and ensures that all of my cookies are (roughly) the same size, which leads to better baking.)
Bake the oatmeal raisin cookies for 10-12 minutes until lightly browned on the sides. The centers will look very soft and under-baked. This is okay. It’s the key to keeping them soft and chewy. Do not over bake.
Remove the cookies from the oven and let them cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to “set” on the baking sheet during this time.
Enjoy!
Oatmeal raisin cookies are amazing fresh from the oven. But the beauty of these cookies is that they stay soft and fresh when covered in an airtight container for up to a week at room temperature. That makes them perfect for lunch boxes and holiday baking.
You can also freeze these oatmeal raisin cookies. Baked cookies freeze well for up to three months. I wrap my cookies in plastic wrap, followed by aluminum foil, and then slide the package into a labeled zipper freezer bag. IT may sound like overkill but this process keeps the cookies tasting fresh-baked for a long time. (We’ve eaten forgotten Christmas cookies in July that still tasted delicious.) You can also freeze unbaked cookie dough balls for up to three months. Freeze individual balls on a cookie sheet and when frozen, transfer to a zipper freezer bag. Bake frozen cookie dough balls for an extra minute, no need to thaw.
The oatmeal raisin cookies are perfect with a cup of coffee or tea or a glass of milk. They make the perfect addition to holiday cookie platters, and they package well for mailing.
More delicious cookie recipes
You can find this oatmeal cookie recipe and 6 more delicious nut-free cookie recipes in my FREE Ultimate Nut Free Cookie Guide. Inside you’ll find tried and tested recipes for:
- Chewy Chocolate Chip Cookies
- Oatmeal Raisin Cookies
- Oreo Brookie Bars
- Sunflower Butter Cookie Cups
- Chocolate Heath Bar Cookies
- Cookie Butter Cookies
- Lemon Bars
It’s perfect for holiday baking.
Download your FREE Nut Free Cookie guide today!
Or try these sunflower butter cookies cups or these sugar cookie bars.
Off we go!
The Ultimate Soft & Chewy Oatmeal Cookies
Equipment
- Mixing bowls
- Hand or stand mixer
- Cookie Sheets
- Parchment paper
- Cookie Scoop
Ingredients
- 1 ⅔ cups all-purpose flour spooned & leveled
- 1 tsp baking soda
- 1 ½ tsp ground cinnamon
- ½ tsp salt
- 1 cup 2 sticks unsalted butter, softened to room temperature
- 1 cup packed light or dark brown sugar
- ¼ cup granulated sugar
- 2 large eggs room temperature
- 1 tbsp vanilla extract yes, tablespoon!
- 1 tbsp molasses do not use blackstrap; I prefer Grandma’s brand
- 3 cups old-fashioned whole rolled oats
- 1 cup raisins
Instructions
- In a medium bowl, whisk 1 ⅔ cups flour, 1 teaspoon baking soda, 1 ½ teaspoons cinnamon, and ½ teaspoon salt together. Set aside.
- Using a hand mixer or a stand mixer fitted with paddle attachment, cream 1 cup softened butter, 1 cup brown sugar and ¼ cup granulated sugar together on medium speed until smooth, about 2 minutes.
- Add 2 room temperature eggs and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
- Add the 1 tablespoon vanilla and 1 tablespoon molasses and mix on high until combined.
- Add dry ingredients to the wet ingredients and mix on low until combined.
- Mix in the 3 cups oats and 1 cup raisins. Dough will be thick, yet very sticky. Chill the dough for at least 1 hour in the refrigerator. If chilling for longer (up to 2 days), allow to sit at room temperature for at least 30 minutes before rolling and baking.
- Preheat oven to 350°F. Line two large baking sheets with parchment paper.
- Using a cookie scoop or tablespoon, scoop balls of dough (about 2 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets.
- Bake for 10-12 minutes until lightly browned on the sides. The centers will look very soft and under-baked. Do not over bake. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to “set” on the baking sheet during this time.
Notes
I use old-fashioned whole oats. They provide the ultimate hearty, chewy, thick texture we love!
You can soak your raisins in warm water for 10 minutes before using (blot very well with a paper towel) to make them nice and plump for your cookies.
