These bakery style soft & chewy oatmeal raisin cookies are so easy and you get perfect cookies each time. Gooey oatmeal cookies with the perfect hint of cinnamon, studded with sweet chewy raisins. These cookies only need 30 minutes to chill and bake up perfectly each time. Melted butter means no mixer is needed, easily whip these cookies up by hand. This is a perfect base recipe, you can add in golden raisins or chopped nuts for extra texture!
Bakery-style oatmeal raisin cookies will be a favorite for everyone! Turn into cookie sandwiches like these, Oatmeal Cookie Sandwiches with Maple Ganache! Add other warm spices like nutmeg or clove for even more flavor!
Highlights of these one-bowl raisin cookies:
- Chewy cookie
- Studded with raisins
- Center stays gooey while outsides get slightly crisp
- Family friendly
- Crowd favorite
- Same classic cookie recipe, but with a tangy swap
- Simple ingredients
- Right amount of sweetness
- Uses melted butter not softened butter, so mixing is easier
You Can Freeze This Cookie Dough
Simply make the cookie dough according to the recipe, scoop even sized amounts of dough onto a sheet pan and place in the freezer until hard. Transfer the cookie dough to an airtight container or freezer bag labeled with the date, type of cookie, and baking instructions (or reference back to this post for baking directions!). Keep in your freezer stash for 3-4 months. Remove desired cookie dough when needed, thaw, bake, and enjoy! You may even want to make a double batch!
Use a portion scoop to get even sized cookies that bake evenly! These are truly the best oatmeal raisin cookies, they have a chewy texture, plump raisins, and crispy edges!
Tools I used for this easy cookie recipe:
- USA Pan Half Sheet Pan – my go-to sheet pans, these are truly non-stick and clean up nicely.
- Rubber Spatula – a must for any home baker! Perfect for scrapping cookie dough out of the mixing bowl.
- Portion Scoops – my go to for getting even sized cookies that bake perfectly each time!
Grocery List & Substitutions:
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Ground cinnamon
- Unsalted butter, melted (you want room temperature butter)
- Granulated white sugar
- Light brown sugar
- Large eggs
- Vanilla extract
- Old-fashioned rolled oats (could substitute quick oats /instant oats)
- Raisins or golden raisins
- Walnuts or Pecans (optional)
Quick Steps:
- Melt butter
- Add in sugars, vanilla, and eggs
- Whisk to combine
- Add in dry ingredients
- Fold to combine
- Fold in oats and raisins
- Scoop, chill, and bake
If you like these Bakery Style Soft & Chewy Oatmeal Raisin Cookies, you’ll love these other cookie recipes…
Nutella (Chocolate Hazelnut) Oatmeal Cookies Recipe
Soft and Chewy Oatmeal Craisin Cookies Recipe
One-Bowl Chewy Oatmeal Raisin Cookie Bars
Chewy Peanut Butter Oatmeal Chocolate Chip Cookies
Oatmeal Chocolate Chunk Cookies
Chewy Oatmeal Cookies with Oil – No Butter Recipe (the best oatmeal cookies)
The whole family will love these bakery-style cookies!
Variations:
- Fold in dried cherries or blueberries
- Mix in extra spices like nutmeg or clove
- Fold in rich dark chocolate chips or semi sweet chocolate chips
- Top with white chocolate chips before baking
Instructions
- Preheat oven to 350 degrees F. Line baking sheets with parchment paper, set aside. In a medium mixing bowl, combine the flour, baking powder, baking soda, cinnamon and salt, set aside.
- In a large mixing bowl combine the melted butter, sugars, eggs, and vanilla extract, Whisk well to combine. Slowly add the dry ingredients into the wet ingredients. Mix to combine. Fold in oats and raisins.
- Cover and allow the dough to chill for a half an hour.
- Using a portion scoop or measuring spoon, scoop even sized balls of cookie dough – roughly 1 oz. Arrange evenly on a prepared baking sheet, leaving about 2 inches between each cookie.
- Bake at 350 for 9-11 minutes until golden brown, cookies will still be soft in the middle. Allow to cool for a few minutes on the cookie sheet before transferring to a cooling rack. Sprinkle with sea salt if desired and enjoy!
*If you want larger cookies, use a larger portion scoop and add additional baking time
*Leftover cookies can be stored in an airtight container for 4-5 days
*You can also use an electric mixer, hand mixer, or a stand mixer with a paddle attachment to mix the cookie dough
*This cookie dough freeze, see instructions above on how to
Bakery Style Soft & Chewy Oatmeal Raisin Cookies
Equipment
- 1 oz. portion scoop, optional
Ingredients
- 2 1/2 cup All purpose flour
- 1 tsp Baking powder
- 1 tsp Baking Soda
- 1 tsp Salt
- 1 tbsp Ground Cinnamon
- 1 cup Unsalted butter, melted
- 1 cup Granulated Sugar
- 1 cup Light brown sugar, packed
- 2 Eggs, room temperature
- 1 tbsp Vanilla
- 1 1/2 cups Old fashioned oats
- 2 cups Raisins or golden raisins
Instructions
- Preheat oven to 350 degrees F. Line baking sheets with parchment paper, set aside. In a medium mixing bowl, combine the flour, baking powder, baking soda, cinnamon and salt, set aside.
- In a large mixing bowl combine the melted butter, sugars, eggs, and vanilla extract, Whisk well to combine. Slowly add the dry ingredients into the wet ingredients. Mix to combine. Fold in oats and raisins.
- Cover and allow the dough to chill for a half an hour.
- Using a portion scoop or measuring spoon, scoop even sized balls of cookie dough – roughly 1 oz. Arrange evenly on the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake at 350 for 9-11 minutes until golden brown, cookies will still be soft in the middle. Allow to cool for a few minutes on the cookie sheet before transferring to a cooling rack. Sprinkle with sea salt if desired and enjoy!
Nutrition
Did you make this recipe?
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