These Soft and Chewy Oatmeal Raisin Cookies are better than grandma’s oatmeal cookies – they’re sweetened with molasses and made with juicy raisins for an extra chewy cookie!
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Friends, you have officially hit the oatmeal cookie jackpot today. The search for the ultimate soft and chewy oatmeal cookies is over – these Soft and Chewy Oatmeal Raisin Cookies are IT…and they are GOOD!! I’ve made so many different oatmeal cookies in my time as a home cook and baker and I can officially say these ones are the BEST!
What truly makes these Soft and Chewy Oatmeal Raisin Cookies the best is the added molasses – and it’s not much, only 1 tablespoons in the whole recipe – but between the molasses and dark brown sugar, these cookies have the most gorgeous dark colour and the BEST moist and chewy texture you’ll ever try in an oatmeal cookie!
And the best part? This is SUCH a basic recipe – just a simple dough made from butter and sugar like any other cookie – but with a few special additions and a little bit of technique, you’ll soon have a kitchen full of the BEST Soft and Chewy Oatmeal Cookies you’ll ever get your cookie-loving hands on!
Looking for more delicious sweets? Check out all my favourite sweet recipes HERE!
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I hope you love these Soft and Chewy Oatmeal Raisin Cookies as much as we do! Let me know in the comments below, what’s your favourite kind of cookie? I’d love to know!!
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Soft and Chewy Oatmeal Raisin Cookies
Ingredients
- 2/3 cup unsalted butter, slightly softened
- 1 cup dark brown sugar
- 1 tablespoon molasses
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- a pinch of ground ginger
- 1 3/4 cup rolled oats
- 1 1/2 cups raisins
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Prepare baking sheets by lining them with parchment paper. Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer), cream the butter until smooth. Butter that's been out of the fridge for about half an hour works best for this recipe. If it's too soft and the cookies will spread too much.
- Add the brown sugar and continue mixing on high speed until the butter is mixed in well.
- Add the molasses, egg, and vanilla, and mix until smooth. Be sure to scrape down the sides of the bowl to ensure everything is combined.
- Add the flour, baking powder and baking soda, salt, cinnamon, nutmeg, cloves, ginger, oats and raisins.
- Mix on low speed just until the flour disappears and everything is well combined.
- Roll the dough into balls just larger than a tablespoon. Press each ball down onto the baking sheets to form a cookie shape, leaving enough room between the cookies for them to spread slightly.
- Bake at 375 degrees for about 9 minutes or until the cookies just lose their shine on top. Let them cool on the pans until almost completely cool, and then transfer them to a wire rack to cool completely.
- Store the cookies in an airtight container, or enjoy them when they're fresh!
Meghan says
My husband LOVES oatmeal raisin cookies! Totally making these this week!
Chrissie says
Hope he enjoys them!!
Paula says
Soft and chewy are just how I like my cookies
Chrissie says
Me too! 🙂
Dorothy at Shockinglydelish says
One of my favorite cookies! I love the raisins, but my kids love if I put chocolate chips in them!
Chrissie says
Mine do too! 😉
Dee says
So chewy and delicious! Oatmeal raisin cookies have always been a favorite of mine, and these look so tasty
Chrissie says
Thanks!
Allison says
I love the addition of molasses! I bet it adds a touch of flavor and adds to the chewiness. Trying these soon!
Chrissie says
It sure does! 🙂
Allyson Zea says
Wow these cookies are so delicious and soft and chewy! Love them!
Sandra | A Dash of Sanity says
These look really good! Perfect for my family!
Chrissie says
Thanks so much!
Paula Astrope says
I’m just making these without the raisins😳
Chrissie says
With or without, they’re delish!
Valerie says
Can tbe cookie dough be frozen? If so, is it better to freeze as cookies or in its bulk form?
Thanks
Chrissie says
I’d recommend freezing the dough balls individually. That way it’s much easier to bake from frozen 🙂
Jeffrey Stonehouse says
I added more ginger than was called for and used 1/2 figs and 1/2 baking fruit mix….. amazing!
Chrissie says
Glad you liked them! Thanks!
Liz says
I baked these yesterday (doubled the recipe). I usually fail with cookies for some reason but these turned out for me and they are amazing. Delicious and soft and chewy. Best oatmeal raisin cookies I’ve had.
Chrissie says
So glad you loved them! 🙂
Sean says
Added some coconut too and they were delicious! Will make again
The Busy Baker says
So glad you liked them!! 🙂
Constance says
My family loved these, a delightful blend of spices for a delicious twist on the oatmeal raisin cookie. Nice and soft and chewy as well, the way we love our cookies.
Chrissie says
Thanks so much! Glad you loved them!
Taeha says
Made these and won’t make again, MUCH too much spice, they tasted overwhelmingly spicy, like a gingersnap cookie. Disappointing. I soaked my raisins in vanilla water beforehand which made them delicious.
Chrissie says
I’m sorry you didn’t enjoy the spiciness.
Sandra says
Phenomenal! We didn’t have enough raisins so we added some dried cranberries and a few chocolate chips. So chewy. My new go – to.
The Busy Baker says
Thank you Sandra! So glad you like the recipe so much!!🙂