If you’ve been on the hunt for a chewy, comforting treat that feels like a warm hug, you are absolutely going to adore this Soft Oatmeal Raisin Cookies Recipe. These cookies deliver the perfect balance of softness and spice, with plump raisins and toasted nuts elevating every single bite. Whether you’re baking for a crowd or craving something nostalgic to enjoy with a cup of tea, these cookies will quickly become your go-to favorite.
Ingredients You’ll Need
The beauty of this Soft Oatmeal Raisin Cookies Recipe lies in its simple yet essential ingredients. Every item plays a pivotal role, contributing layers of flavor, chewy texture, and that inviting golden color that makes the cookies irresistible.
- Butter (1 cup, softened): Creates a tender crumb and rich flavor that keeps the cookies soft.
- Brown sugar (1 cup): Adds moisture and a deep caramel sweetness.
- Granulated sugar (3/4 cup): Helps with the cookie’s structure and slight crisp on the edges.
- Eggs (2 large): Bind the ingredients together and add richness.
- Vanilla extract (2 teaspoons): Boosts the overall flavor with a sweet, aromatic note.
- Molasses (1 tablespoon): Brings a classic warmth and depth typical of oatmeal raisin cookies.
- All-purpose flour (2 1/2 cups): The base that provides the cookie’s structure and chewiness.
- Baking soda (1 1/2 teaspoons): Helps the cookies rise just enough.
- Kosher salt (1 teaspoon): Enhances all the flavors and balances the sweetness.
- Cinnamon (1 1/2 teaspoons): A cozy spice that defines the cookie’s signature taste.
- Nutmeg (1/4 teaspoon): Adds a subtle, warm spice boost.
- Cardamom (pinch, optional): For an unexpected hint of exotic flavor (only if you love it!).
- Quick oats (1 cup) and old fashioned rolled oats (1 cup): For texture and the classic oatmeal bite.
- Chopped walnuts, toasted (1/2 cup, optional): Adds crunch and nuttiness.
- Raisins (1 1/2 cups): The star ingredient, plumped for juiciness and sweet bursts in each bite.
How to Make Soft Oatmeal Raisin Cookies Recipe
Step 1: Plump the Raisins and Toast the Walnuts
Start by giving your raisins a little bath in boiling water to soften them up—this ensures each bite is juicy and tender. If you’re using walnuts, toast them gently in a pan until fragrant and golden. This step awakens their flavor and prevents the cookies from tasting flat.
Step 2: Cream the Butter and Sugars
Beat softened butter with both brown and granulated sugars until the mixture transforms into a fluffy, light cloud of sweetness. This process is key to making the cookies tender and slightly airy rather than dense.
Step 3: Incorporate the Wet Ingredients
One by one, add your eggs, vanilla extract, and molasses to the creamed butter and sugar. Molasses doesn’t just bring sweetness—it adds that signature chew and depth. Mix until everything is beautifully combined and silky smooth.
Step 4: Combine the Dry Ingredients
Sift together flour, baking soda, salt, cinnamon, nutmeg, and cardamom if you’re using it. Gently stir these spices into the flour so the flavors distribute evenly without overpowering. This mix forms the flavorful core of your cookie base.
Step 5: Bring It All Together Without Overmixing
Add your seasoned flour mixture to the wet ingredients and mix just until partially combined. Resist the urge to fully mix now—you want some streaks of flour to remain here. This helps keep the cookies soft rather than tough. Scrape the bowl’s edges to ensure even blending.
Step 6: Add the Oats, Nuts, and Raisins
Fold in both quick and old fashioned oats along with toasted walnuts for a satisfying crunch if you opted for nuts. Then carefully stir in drained raisins. If they’re still a bit wet, do your best to incorporate them gently without making the dough too sticky.
Step 7: Chill the Dough
Cover the dough and refrigerate for a minimum of 2 hours or up to 48 hours. Chilling is a game-changer—it lets the flavors meld and helps the dough firm up, which means the cookies will hold their shape and bake perfectly soft and thick.
Step 8: Shape and Bake
When ready to bake, preheat your oven to 350°F and line baking sheets with parchment paper or silicone mats. Using a 2-inch scoop or your hands, shape dough balls slightly larger than golf balls. Space them about 2 inches apart and bake for 11 to 12 minutes until edges are firm and lightly golden but centers remain a little glossy.
Step 9: Shape Immediately After Baking for Extra Thickness
As soon as you pull the cookies from the oven, use two spoons to gently push each cookie towards the center, molding them into thick, soft-centered jewels. This quick move ensures the soft, chewy texture everyone dreams about. Don’t wait or the edges will set and resist shaping.
Step 10: Cool and Enjoy
Press a few extra raisins on top if you like a burst of fruity sweetness front and center. Transfer to a wire rack to cool fully, but be sure to sneak one warm cookie before they disappear! Soft, tender, and loaded with wholesome oats and sweet raisins, these cookies are pure happiness.
How to Serve Soft Oatmeal Raisin Cookies Recipe
Garnishes
For a charming presentation, press extra raisins or a sprinkle of chopped toasted walnuts onto the top of each cookie just out of the oven. This adds a delightful visual pop and extra texture that will make guests feel special.
Side Dishes
These cookies pair beautifully with a cold glass of milk, a warm cup of cinnamon-spiced tea, or even a mug of rich hot chocolate. The spices in the cookies shine when accompanied by these cozy beverages, turning any snack time into a comforting ritual.
Creative Ways to Present
Try stacking your Soft Oatmeal Raisin Cookies Recipe with layers of creamy vanilla or cinnamon-spiced ice cream for a sundae twist. You can also sandwich them with your favorite nut butter or cream cheese frosting for an indulgent treat everyone will talk about.
Make Ahead and Storage
Storing Leftovers
Keep your cookies fresh by storing them in an airtight container at room temperature. Soft oatmeal raisin cookies maintain their perfect chewy texture for about 4 to 5 days this way, making them ideal for batch baking and enjoyment throughout the week.
Freezing
If you want to save some for later, freeze the dough balls before baking or freeze baked cookies in a sealed container. The dough can chill frozen for up to 3 months, and baked cookies maintain their softness when thawed gently at room temperature.
Reheating
To revive that just-baked warmth, pop a cookie in the microwave for 10 to 15 seconds or warm them in a low oven for a few minutes. This quick heat softens the oat-filled dough, bringing back that fresh-from-the-oven magic.
FAQs
Can I use only old fashioned oats or only quick oats?
Absolutely! Using all old fashioned oats will give you chewier, heartier cookies, while only quick oats will make them slightly softer. A mix balances texture beautifully, but feel free to tweak according to your preference.
Why is chilling the dough important in this Soft Oatmeal Raisin Cookies Recipe?
Chilling firm ups the dough, which means a thicker cookie that spreads less during baking. It also helps flavors meld for a more pronounced cinnamon and molasses taste. Skipping this step can result in thinner, crisper cookies.
Can I substitute raisins with other dried fruits?
Definitely! Dried cranberries, chopped dates, or cherries can work wonderfully and add unique flavors. Just keep the quantity similar and consider plumping them if they seem very dry.
Are walnuts necessary or can I leave them out?
Walnuts add great crunch and a toasty flavor, but they are optional. You can omit them entirely if you prefer nut-free cookies or substitute with pecans or almonds for a different twist.
How can I make these cookies vegan or dairy-free?
To make this Soft Oatmeal Raisin Cookies Recipe vegan, substitute butter with a vegan butter alternative and replace eggs with flax eggs (mix 2 tablespoons flaxseed meal with 6 tablespoons water, let sit). Use maple syrup instead of molasses if desired for a milder sweetness.
Final Thoughts
There’s something truly special about the gentle chew and warm flavors packed into this Soft Oatmeal Raisin Cookies Recipe. Every step brings you closer to baking a batch that feels like a cozy hug straight from your oven, perfect for sharing—or savoring all by yourself. So go ahead, gather your ingredients, and get ready for a baking experience that will fill your kitchen with irresistible aromas and your heart with joy. Happy baking!
Print
Soft Oatmeal Raisin Cookies Recipe
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Total Time: 37 minutes plus chilling time
- Yield: 30 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Soft Oatmeal Raisin Cookies are irresistibly chewy with a comforting blend of spices and a perfect balance of sweet raisins and toasted walnuts. With a rich flavor from molasses and just the right texture from two kinds of oats, these cookies are soft on the inside with a slightly crisp edge. Easy to prepare and great for a comforting homemade treat.
Ingredients
Wet Ingredients
- 1 cup butter (softened, 2 sticks)
- 1 cup brown sugar
- 3/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 tablespoon molasses
Dry Ingredients
- 2 1/2 cups all-purpose flour (spooned and leveled)
- 1 1/2 teaspoons baking soda
- 1 teaspoon kosher salt
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- pinch cardamom (optional)
Other Ingredients
- 1 cup quick oats
- 1 cup old fashioned rolled oats
- 1/2 cup chopped walnuts (toasted, optional)
- 1 1/2 cups raisins
Instructions
- Plump Raisins: Boil water and pour over 1 1/2 cups raisins in a small bowl. Let them sit for at least 10-15 minutes to plump up.
- Toast Walnuts: Over medium heat, stir 1/2 cup walnuts in a small pan for 3-5 minutes until fragrant and lightly browned. Avoid burning. Set aside to cool.
- Cream Butter: Beat softened butter in a large bowl or stand mixer until soft and creamy.
- Add Sugars: Add brown and granulated sugar, beating while scraping the bowl for 2-3 minutes until fluffy.
- Incorporate Wet Ingredients: Beat in 2 eggs, vanilla extract, and molasses until fully combined, scraping bowl sides as needed.
- Prepare Dry Mix: Spoon and level 2 1/2 cups flour into the bowl but don’t mix yet.
- Add Spices and Leavening: Sprinkle baking soda, kosher salt, cinnamon, nutmeg, and optional cardamom over the flour. Stir lightly with a spoon to distribute.
- Mix Dry into Wet: Use beaters to mix flour and spices into dough until flour streaks mostly disappear but the dough remains somewhat light in color. Scrape bowl edges.
- Add Oats and Nuts: Stir in quick oats, rolled oats, and toasted walnuts if using.
- Final Mixing: Beat dough until flour streaks vanish, scraping bowl thoroughly but avoid over mixing to prevent toughness.
- Drain Raisins: Strain the plumped raisins and dry them on paper towels. Reserve 1/4 to 1/2 cup for topping if desired.
- Incorporate Raisins: Using a wooden spoon, fold raisins into the dough. If they’re wet, they may mix unevenly—do your best.
- Chill Dough: Cover dough and refrigerate for 2 to 48 hours. For quicker chilling, shape dough into balls, cover, and refrigerate for 30 minutes.
- Preheat Oven: Set oven to 350°F (175°C).
- Prepare Baking Sheets: Line sheets with silicone mats or parchment paper.
- Shape Cookies: Use a 2-inch cookie scoop or hands to form dough balls about the size of a golf ball.
- Arrange on Sheets: Place cookie dough balls 2 inches apart on prepared pans; about 12 per half-sheet pan.
- Bake: Bake cookies at 350°F for 11-12 minutes until edges are firm and lightly golden but centers remain slightly shiny.
- Shape for Thickness: Immediately after removal from oven, quickly use two spoons to gently push each cookie inward to create a thick, soft center. Work fast before edges crisp.
- Add Extra Raisins: Press reserved raisins onto cookie tops if desired.
- Cool: Transfer cookies to a wire rack and let cool completely.
- Store: Keep cookies covered at room temperature for freshness.
Notes
- Plumping raisins in hot water makes them juicier and prevents them from drying out in the cookies.
- Toasting walnuts enhances their flavor and adds crunch but can be omitted if allergic or undesired.
- Refrigerating the dough for at least 2 hours improves texture and flavor; dough can chill up to 48 hours.
- Use gentle mixing once flour is added to avoid tough cookies from overworking gluten.
- Shaping cookies immediately after baking creates a thicker, softer center by manipulating edges before crisping.
- For cinnamon or spice sensitivity, adjust or omit spices to taste.
