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Traditional Oatmeal Cookies – Soft & Chewy

Traditional Oatmeal Cookies — an over-the-top cookie you can’t resist. They are soft and chewy at the center, with slightly crunchy edges. Add a healthy scoop of vanilla ice cream, it’s perfectly balanced! 

I love oatmeal cookies, and if you are a constant reader, you would have noticed that on this blog. I have oatmeal peanut cookies, refined sugar-free oatmeal cookies, brown sugar oatmeal cookies, plus this one!

This version of oatmeal cookies features a mixture of coarsely blended rolled oats and all-purpose flour combined with butter, sugar, eggs, and a hint of warm spices: the result, crispy caramelized edges with soft and lightly chewy centers.

Serve with milk or ice cream—the cold, creamy flavors pair well with these warm cookies!

a stack of oatmeal cookies

How to Make Soft and Chewy Oatmeal Raisin Cookies

The secret to the amazing texture of these cookies comes from the blended oats, which is often lacking in most of the conventional oatmeal cookie recipes

The oats should not be turned into oat flour, (see picture below). what we want is coarsely blended oats. This can be achieved by using a food processor. A couple of pulses (about 5 to 10) depending on the strength of your processor.

coarsely blended rolled oats

Ingredients for making Oatmeal Raisin Cookies:

  • Oats: I highly recommend using old-fashioned oats.
  • Flour: I used all-purpose flour. 
  • Sugar: A combination of white and brown sugar. I used more of the brown sugar for added flavor rather than sweetness.
  • Butter: Both salted and unsalted butter works well for this recipe. If you choose to use salted, then skip the salt in the recipe.
  • Eggs: It’s best to use eggs at room temperature.
  • Baking soda and Baking powder: It helps to give the cookies a little rise.
  • Salt: Skip if using salted butter
  • Spices: Cinnamon and nutmeg take these cookies to another level. You can also use a hint of vanilla extract.
  • Raisins: These are optional and you can also make use of other add-ins like cranberries, nuts, or chocolate chips.

Note: I used a few raisins, just personal preference. Feel free to add more if you like more!

Ways to adapt this recipe:

  1. You can choose to use cranberries or chocolate chips in place of raisins or skip it entirely if you don’t want it at all.
  2. Some prefer vanilla bean paste to vanilla extract—the difference is slight but worth trying!
  3. Bake a little less for a softer texture or a little longer for a firmer texture.
  4. Be sure not to ground the oats too fine; otherwise, the cookies will not spread when baking. 

Are old-fashioned oats and quick interchangeable in this recipe? 

I would strongly suggest rolled oats for the best flavor and texture. However, if you don’t have rolled oats, you can use quick oats using a 1:1 ratio. The outcome will still be good.

How long to make these Cookies? 

This recipe takes about 30 minutes.

Can Oatmeal Cookies dough be frozen? 

Yes! The dough can be frozen before baking and last a couple of months; just be sure to thaw them before baking. They can also be frozen after baking, but this would definitely impact the texture and flavor, even after thawing.

How to store Oatmeal Cookies? 

Oatmeal cookies should be stored in an airtight bag or container. Leaving them exposed to the air will dry them out. They can be stored in the fridge, but it has little effect on their shelf life (about 1 week).

 Be sure to check out some of our other cookie recipes:

`Baked Oatmeal cookies in a baking pan

Traditional Oatmeal Cookies

Traditional Oatmeal Cookies — an over-the-top cookie you can’t resist. They are soft and chewy at the center, with slightly crunchy edges. Add a healthy scoop of vanilla ice cream, it’s perfectly balanced!
5 from 2 votes
Print Pin Rate
Course: Dessert, Snack
Cuisine: American, Global
Keyword: cookies, Oatmeal cookies
Prep Time: 20 minutes
Cook Time: 15 minutes
resting time: 10 minutes
Total Time: 45 minutes
Servings: 24 Cookies
Calories: 197.2kcal


  • 2 cups old fashioned oats
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • ½ tsp nutmeg
  • 1 tsp salt
  • 1 cup butter unsalted, softened
  • 1 cup brown sugar
  • ½ cup sugar
  • 2 eggs
  • ½ cup raisins add more to your taste


  • Preheat the oven to 350 degrees and line a cookie sheet with parchment paper. Set aside.
  • Put the oats in the food processor and pulse a few times until the oats become coarsely ground (not fine).
  • In a medium bowl, add the processed oats, flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Mix well.
  • In another large bowl, use an electric mixer to cream the butter, sugar, and brown sugar until the mixture becomes creamy—about 2 minutes.
  • Add the eggs one at a time, whisking well after each addition.
  • Using a spatula or wooden spoon, stir in the dry ingredients and the raisins until thoroughly combined. You will have a thick and sticky dough.
  • Use a cookie scoop to drop the dough onto prepared cookie sheets. Leaving about 2 inches of space between each cookie dough. (The cookies will spread).
  • Bake for 15 minutes or until the edges become brown. Rotate the pan halfway between for even doneness.
  • Leave the cookies to rest in the pan for at least 5 minutes before transferring them to the cookie rack.
  • Remove from oven and let cool on the pan for 5 minutes.


Calories: 197.2kcal | Carbohydrates: 28.3g | Protein: 2.6g | Fat: 8.6g | Saturated Fat: 5.1g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 2.3g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 212.8mg | Potassium: 97.8mg | Fiber: 1.3g | Sugar: 13.2g | Vitamin A: 256.7IU | Vitamin C: 0.2mg | Calcium: 26.9mg | Iron: 1mg

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