Soft and Chewy Oatmeal Raisin Cookies

Jamie L.: "very good! I did skip refrigerating for 30 min an…" Read More


  • 1 cup all purpose flour (spooned & leveled)
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter (softened to room temperature)
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups rolled oats (old-fashioned)
  • 1 cup raisins
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    NutritionView More

    Sodium5% DV115mg
    Fat14% DV9g
    Protein6% DV3g
    Carbs11% DV34g
    Fiber8% DV2g
    Calories230Calories from Fat80
    Total Fat9g14%
    Saturated Fat5g25%
    Trans Fat
    Calories from Fat80
    Total Carbohydrate34g11%
    Dietary Fiber2g8%
    Vitamin A6%
    Vitamin C0%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Jamie L. 2 months ago
    very good! I did skip refrigerating for 30 min and I did not leave on pan the full 5 min after baking.
    Lo 3 months ago
    Love it! Added walnuts, 1/4c extra oats and 1 extra tsp vanilla extract and NO baking soda! Drizzled honey and cinnamon on top before bake as well. Scrumptious!!
    Matthew G. 3 months ago
    These were super tasty! I haven't made cookies in a long time, and I didn't have the proper tools. They are a tad bland, I'll use a different salt next time. I subbed the raisins for 1/2 cup of semi-sweet chocolate chips. I'll use dark chocolate next time!
    Dante 3 months ago
    Mmm delicious recipe. The salt vs. sugar is nice. Will make again.
    Ash 6 months ago
    I had a hankering for oatmeal cookies but had only 1/4 c of flour and no raisins. OF COURSE! So...I used graham cracker crumbs to make up the difference in flour and chopped up a heaping 1/2 c of candied ginger. 😂 I only buy salted butter so I used that and I also slighted the sugar measurements. They were perfect even though I had to butcher the recipe.
    Hope 6 months ago
    Excellent! Great flavor and chewy
    Carly 7 months ago
    these were the perfect oatmeal raisin cookies! Soft, chewy, simple, and great flavour. I was worried if the flavour would be right, because it really only calls for a bit of cinnamon and vanilla, but I wouldn’t change a thing about them. I reduced the white sugar to about 1/8 a cup,for less sweetness, and cooked them for about 14ish minutes. Will be saving this recipe!
    Jen Curtis 9 months ago
    Turned out perfect. Chewy and soft. Made it to the family keep list.
    Maegan S. 10 months ago
    these turned out great. perfectly chewy with very good flavor
    Spany a year ago
    Good! Not oversweet thankfully. Added half a cup of chopped dates instead of raisins
    Toni Williams a year ago
    Very Good - I love these cookies, they are so soft and chewy
    Arick a year ago
    This was a GREAT recipe!
    Journey a year ago
    not too sweet and very soft
    Paula Deptula a year ago
    Very good as long as you chill the dough
    Desiree N 2 years ago
    they were ok, not enough oatmeal and a little too much flower. But they were soft chewy.
    Steffen S. 2 years ago
    awesome cookie. soft & sweet
    Jennifer Nondorf 2 years ago
    Very tasty and soft. Great flavor
    Dianne S. 2 years ago
    i made these today actually still at it. i found this recipe to be somewhat dry not sure if I did something wrong...but thanks for your version.
    Ruth T. 2 years ago
    They are great. The increased amount of brown sugar really makes them good.
    Lisa 2 years ago
    Too “cakey” for our tastes. We like them chewy and crispier. I would skip the chilling, allowing the dough to spread out more. Flavour was great! 3/5
    Kalpesh Patel 2 years ago
    They turned out very well exactly like the picture 5 stars from this family
    Red 2 years ago
    Very tasty but I used craisins and not raisins
    Nichole G. 2 years ago
    Sealed the cookies in a zip lock and they remained chewy for days!
    Joshua G. 2 years ago
    Just made some of these yesterday evening. Everyone loved them! The only problem we had was the size the recipe calls for... Two tablespoons is quite large, using one scoop from a cookie scooper works perfect!