Oatmeal Raisin Cookies

These soft & chewy oatmeal raisin cookies are just like how grandma used to make them. Nothing fancy or complicated, just pure homemade goodness. Their chewy texture, plump raisins, soft centers, buttery and cinnamon flavors are my favorite combination. Moist centers, slight crisp on the edges, sweetened with brown sugar, raisins for sweetness, and they’re spiced with cinnamon for depth of flavor.


Note that oatmeal raisin cookie dough is sticky. The dough will need to chill for about 30 minutes before you roll and bake. Not much longer or else your cookies will not spread. The cookies will be incredibly soft when you take them out of the oven – perhaps even look underbaked. That’s what you want.


I love using my mini muffin tin for mini brownies, muffins, cupcakes, and cookies. I believe I picked mine up at Walmart, but it is also available on amazon here


Oatmeal Raisin Cookies

  • Servings: 30-40 cookies
  • Difficulty: easy
  • Print

Grandma's Oatmeal Raisin Cookie's. Delicious and moist.


1 cup unsalted butter, softened to room temperature
1 cup packed light or dark brown sugar
1/4 cup granulated sugar
2 large eggs (Room temperature recommended)
1 Tablespoon vanilla extract
1 Tablespoon molasses
1 1/2 cups all-purpose flour(leveled)
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
3 cups old-fashioned whole rolled oats (I use Quaker Oats)
1 cup raisins
optional: 1/2 cup chopped toasted walnuts


1.) Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth. (approx 2 minutes)

2.) Add the eggs and mix on high until combined, (approx 1 minute). Scrape down the sides and bottom of the bowl as needed.

3.) Add the vanilla and molasses and mix on high until combined. Set aside.

4.) In a separate bowl, sift the flour, baking soda, cinnamon, and salt together.

5.) Add to the wet ingredients and mix on low until combined. Beat in the oats, raisins, and walnuts (optional) on low speed. Dough will be thick ans sticky!

6.) Chill the dough for 30-60 minutes in the refrigerator.

** Note: The dough can be chilled up to 2 days. If baking at a later time be sure to allow to sit at room temperature for at least 30 minutes before rolling and baking.

7.) Preheat oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats.Set aside.

8.) Roll balls of dough (about 2 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets.

9.) Bake for 11-13 minutes until very lightly browned on the sides. The centers will look very soft and undone.

10.) Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

** Note: The cookies will continue to “set” on the baking sheet during this time.

Extra Tips: Cookies stay fresh covered at room temperature for up to 1 week. Baked cookies freeze well – up to three months. Unbaked cookie dough balls freeze well – up to three months. Bake frozen cookie dough balls for an extra minute, no need to thaw.