Soft and Chewy Oatmeal-Raisin Cookies

star rating (32) rate this recipe »
whole grain, quick-n-easy
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 26 cookies

Recipe photo

These humble cookies may seem old-fashioned, but their signature oatmeal cookie flavor and soft/chewy texture never go out of style.

Soft and Chewy Oatmeal-Raisin Cookies

star rating (32) rate this recipe »
whole grain, quick-n-easy
Hands-on time:
Baking time:
Total time:
Yield: 26 cookies
Published: 01/06/2011


  • 1/2 cup butter
  • 1/4 cup granulated sugar
  • 1/3 to 1/2 cup brown sugar, to taste
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/2 teaspoon ground ginger
  • heaping 1/2 teaspoon salt*
  • 1/2 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 3 tablespoons honey
  • 3/4 cup King Arthur Unbleached All-Purpose Flour or 100% White Whole Wheat Flour
  • 1 1/2 cups quick-cooking oats
  • 1 1/2 cups raisins (golden or regular), or currants
  • *If you use salted butter, reduce salt to 1/2 level teaspoon.

Tips from our bakers

  • To keep cookies soft, store them airtight at room temperature.
  • Why the range in the amount of sugar? Some of our taste-testers thought the higher-sugar version was just too sweet, while others thought it was just right. Our advice? Try the lower-sugar version first, and see how you like it. If the cookies seem not quite sweet enough, increase the sugar next time you bake them.
  • Enjoy fresh cookies whenever you want them: Drop the balls of dough close together onto a pan. Place in the freezer. When the dough balls are frozen, wrap them airtight in a plastic bag. They'll be ready to bake (just a couple at a time in a toaster oven, if desired) whenever you get a hankering for a warm cookie.
  • Not a fan of honey? Substitute light or dark corn syrup, or molasses.


1) Lightly grease (or line with parchment) two baking sheets.

2) Beat together the butter, sugars, spices, salt, baking soda, and vanilla, mixing until smooth.

3) Beat in the egg, then the honey.

4) Stir in the flour, then the oats, then the raisins.

5) Cover the dough, and refrigerate it for 1 to 2 hours, until it's thoroughly chilled.

Note: To save time, you can freeze unbaked cookies for 1 hour, rather than refrigerating the dough; see step 6, below.

6) Drop the chilled dough by generous tablespoonfuls onto the prepared baking sheet; a tablespoon cookie scoop works well here. The cookies will spread, so leave 2" or so between them.

If the dough hasn't been chilled, place the pans of shaped cookies in the freezer for 1 hour.

7) Just before baking, preheat the oven to 375°F.

8) Bake the cookies for 10 minutes, until they're barely beginning to brown. Reverse the pans (top to bottom, bottom to top) midway through baking. If the cookies have been frozen, bake them for 14 minutes.

9) Remove the cookies from the oven, and cool right on the pan; or transfer to a rack if you need the pan for the next batch.

Yield: about 26 cookies.


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  • star rating 11/29/2014
  • Bailey from Nashville, TN
  • With the lesser amount of brown sugar, the cookies were perfectly sweet. They were chewy, crispy on the edges and full of flavor. I was a little more generous with the cinnamon and ginger than the recipe called for, and I made sure to leave them in the refrigerator for an hour which gave them the perfect texture. This is my new "go to" recipe for cookies.
  • star rating 03/11/2014
  • springerledame from KAF Community
  • I've already rated this recipe but forgot to mention that I used KAF White Whole Wheat flour. This is really not noticeable in the flavor profile (I always bake with it for my grandchildren) and adds extra nutrition. I told my grown kids that this cookie can replace commercial oat and honey type breakfast bars, as a healthier alternative. I used mostly rolled oats (because I had a small amount to use up) with some quick cooking oats to fill out the quantity. This is a very flexible recipe.
  • star rating 03/10/2014
  • springerledame from KAF Community
  • Soft and chewy, as promised. Spices are just right. I was out of vanilla, so used Fiori di Sicilia, which gives a marvelous fragrance & flavor to baked goods. Instead of all raisins, I added 1/2 cup raisins, 1/2 cup dried cranberries, and a 1/2 cup walnut pieces. Delightful. I used the lower amount of sugar, and think it's perfect. The cookies spread very little. This recipe is a keeper.
  • star rating 03/10/2014
  • Laura from North Attleboro, MA
  • Soft, chewy and flavorful! Great soft cookie recipe. I used 1/4 cup butter and 1/4 cup olive oil, cut the sugars way down and substituted chocolate chips instead of raisins. Cinnamon, allspice and ginger combination is delicious. Almost ate all of them by myself. Now I have to bake more for my family! :)
  • star rating 02/10/2014
  • Katharine from Atlanta, Ga.
  • Excellent cookie! Soft and chewy with a nice amount of flavor. I added some toasted coconut but otherwise made as directed. I did put the pan in the freezer for about 20 min. after the cookies were formed. Pretty sure I made mine a bit bigger than 1 tablespoon, I rolled them by hand. Got 21 beautiful big thick SOFT cookies. DH swooned. My new go-to for oatmeal cookies! Thanks KAF!
  • star rating 12/20/2013
  • Monica K from Colona,IL
  • So good!! I added a few extra raisins ;) Chewy,soft,and the time was just right. I was looking for a great oatmeal raisin cookie recipe and this was so it. Very excited to come across this
  • star rating 12/11/2013
  • from
  • These were horrible. I followed the directions precisely. spread out...didn't bake well in 10 or even 12 minutes. came out wet and floppy. disgusting. don't waste your time or ingredients.
    I am sorry for the trouble. We would be happy to troubleshoot with you if you would be willing to give us a call on the baker's hotline. ~Amy
  • star rating 12/07/2013
  • from
  • Just..."Okay" for our taste. Reasons: too many raisins, overpowered the oatmeal flavor AND still too sweet & I used the lower amount of sugar. As for soft and chewy - not really what I expected. Will look for another recipe....maybe go back to the Quaker Oats box original recipe.
  • star rating 10/14/2013
  • Cedarglen from KAF Community
  • I've already rated this as a 5+, but want to comment again. I'm making another double batch just because we ran out. I really like the idea of freezing pre-portioned blobs of dough and of course that will work with almost any cookie dough. We also enjoy varying the type of dried fruit bits added to the dough. Raisins are fine, but diced figs, cranberries, even the very expensive dried cherries provide some variety. This basic cookie recipe, along with an enhanced chocolate chip cookie (also from KAF) provides us with more cookies than we really need. Need to take something to a meeting or community gathering? Oatmeal cookies are never a bad choice and if one has dough blobs in the freezer it takes only a few minutes to produce 'fresh' cookies. Thanks KAF. This is a simple, but world-class winner. -Craig
    Thank you for your enthusiastic review, Craig! I would love to try this now as I am on a real oat kick right now. Thanks and I am glad you have found a real winner. Elisabeth
  • star rating 10/06/2013
  • tracyvision from KAF Community
  • I modified the recipe slightly to "health them up" a bit and they turned out great. We find most cookie recipes to be too sweet so I took note of the sugar range in this recipe and cut it down even more, using only 1/4 cup of brown sugar. I used all whole wheat pastry flour, regular (not quick cooking) rolled oats, and only 1 cup of raisins (for no other reason than a cup already looked like a lot of raisins). I also substituted pumpkin spice mix for the allspice since that's what I had in my pantry. They turned out great but I would not describe them as soft and chewy, mine were a little crispy around the edges and a bit flat, maybe because of the changes I made? But the flavor was spot on.
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