Soft & Chewy Oatmeal Raisin Cookies

Soft & Chewy Oatmeal Raisin Cookies

Soft & Chewy Oatmeal Raisin Cookies

These cookies can be made with half oil / half butter as written, or with all butter or all oil. I barely detect a difference. You just need 4 tablespoons of fat. - Jenny Jones

Prep Time: 11 minutes

Cook Time: 14 minutes

Total Time: 25 minutes

Makes: 8 -9 cookies

Soft & Chewy Oatmeal Raisin Cookies


  • 2 Tablespoons softened butter
  • 2 Tablespoons vegetable oil (I use avocado oil)
  • 6 Tablespoons brown sugar (1/4 cup + 2 Tbsp.)
  • 1 egg
  • 1 teaspoon vanilla

  • 1 1/4 cups rolled oats
  • 1/2 cup all purpose flour
  • 1/8 teaspoon baking soda
  • 1/8 teaspoon salt

  • 1/4 cup raisins


  1. Preheat oven to 350° F.
  2. Line a baking sheet with parchment paper.
  3. With electric hand mixer on medium-high, beat butter, oil, sugar, egg & vanilla in a bowl for 1 minute.
  4. On low speed, stir in oats, flour, baking soda & salt.
  5. Fold in raisins.
  6. Using a scoop, shape into 2-inch balls and place onto baking sheet.
  7. Bake for 13-14 minutes. Do not overbake.
  8. (Recipe can be doubled.)

77 Comments on "Soft & Chewy Oatmeal Raisin Cookies"

  1. Wally

    Made the oatmeal cookies came out perfect. The second time used Red’s Mills gluten free quick oatmeal, almond flour in place of flour, and Ghee in place of butter and oil. The cookies came out perfect and the taste was super. An added bonus is they are gluten free.
    Thank you Jenny, all your recipes are delicious.

  2. Susan

    Have no idea what I did wrong
    But mine were so dry. Followed recipe exactly
    After the allotted time they were no brown on top. Very dry but I am eating anyway. Suggestions?

  3. Justme

    Thank you so much for a small batch cookie recipe that does not use butter or shortening. 🙂

    • Justme

      I am also so glad these are lower in sugar. Thank you!!!!!

  4. Lealyn

    Made these today , doubled the batch, glad I did they came out great not overly sweet . Nice and soft just what I was looking for . Jenny your recipes are simple and easy to follow, that’s why I keep coming back, also healthy! 🙏 😋

  5. Judith in Maine

    I just made my first batch of these, following your recipe exactly, and they are perfect! We love the small amount of sugar used, especially since the raisins give a lot of sweet deliciousness themselves. I’ve been looking for a recipe like yours and this one delivers. Thank you Jenny! Cookies for dessert tonight!

  6. Mai

    Hi, I tried this the firsr time. I like that it doesn’t need to be chilled. With the kids it’s difficult to wait for 30 min, like in other recipes. I have been using Jenny’s chocokate walnut brownie recipe for years and it has been the best thing. I was almost going to bake oats and raisins cookies with another recipe, and then I thought why risk? Jenny will have the best -est recipe! Thank you so much.

  7. Ronnella

    Great recipe and so easy to follow. Turned out really good

  8. Leah

    If you can’t make up your mind whether you’d like raisins or chocolate chips, try Glossets (or any other brand) Chocolate Coated Raisins … the BEST of both … turns out awesome! 😋👍

    • ROBIN

      Thanks for suggesting chocolate covered raisins, a great combination of two delicious flavors!

  9. Martha

    Thank you so much for this recipe. I made it once and making them again added both raisins and walnuts this time.

  10. Lucy

    This is a great recipe! I added cinnamon, a few chopped walnuts, and a few mini chocolate chips in addition to a few less golden raisins and they turned out great. Chewy, nutty, and with a touch of chocolate. I flattened them using a spoon which spreads them out a little because they do not melt down. Mine were chewy in the middle with crispy edges, the best of both worlds!Love
    the small batch too. Made 12 medium sized flatter cookies.

  11. chipmunkwhisperer

    I’ve always been looking for a large, flat, CHEWY oatmeal cookie. Tried these last night, exactly as directed, these are NOT what I’m looking for. They stayed very plump, did not flatten out to a big cookie and were almost dry, not chewy in the least bit. No, my oven is fine and they were not overbaked. These use half the sugar of a Quaker Oatmeal cookie, so not sweet enough for me. Were very dry after 20 minutes of cooling on rack. I put some in a baggie immediately and these stayed softer. I am a Home Economist and love to bake, would not make these again.

    • Helen

      You cooked them way too long.

    • Dee

      Most drop cookies are more cake like. Sounds like you bake a lot so probably already know this and they pretty much stay to the form as they are dropped and don’t spread out. The more butter or fat in a cookie it will spread out more.

      Once droped on cookie sheet try flattening them some. They will cook up a little differently if you do this with all drop cookie recipes. Good luck in finding something you like. Look for a recipe with a lot of fat in them. It sounds like what you are trying to find for the taste and effect you want.

      Jenny’s recipes are all delicious and she uses healthier ingredients or less of the unhealthy for great tasting food.

      • Ilona

        Frankly, I agree…
        Most are recipes that I know and would never make in the Original Form…
        When a recipe starts with 3 cubes of butter, and 1 cup of brown sugar, etc I know it will be wonderful…(left in the original packages, not out of my oven!)
        I need to put my food on a diet. So, to find a way to do that is a joy, truly!
        I ALWAYS follow Jenny’s recipes to the letter…always.
        Then I tweak them as needed, a tad of cinnamon, or other spice a bit more “fat,” etc…I for one am grateful because when I really tried to cut or change ingredients, on my own, I usually failed. Now I don’t, thanks for that Jenny.

    • Lynn Robinson

      I feel the same way, but I found an old recipe from the 1950’s called “Big Softees” and realized that it was very close to what my grandmother used to make. You begin by soaking the one cup of raisins for at least three hours, or over night, in a strong cup (8 oz) of coffee – you can use instant. To me they taste like little mini muffins, but flatter. Add one tsp.of baking soda and one tsp of vanilla to the cup of coffee/raisins. I use crisco instead of butter. Three eggs are used, and incorporated one at a time. I find it better for consistency to use a mixer to blend in the eggs and 1 cup of sugar to cream the mixture, but I use a strong spatula to continue adding items. I also use one cup of large oat flakes and one cup of quick oats because the dough comes together more hydrogenously. I also use 2 cups of AP flour. When it comes to flavour, I add one tsp. of of ground cloves and one tsp.of cinnamon. I may have left something out, but if you wanted the exact recipe you could contact me. Good luck!

      P.S. when you remove the raisins, use a strainer and reserve 1/4 cup of the coffee mixture. Should make about 36 cookies. Warning: if you don’t hide them, your husband will make quick work of them.,

  12. Geneva Kennedy

    Hi Jenny! I made these last night and they were mouth watering! They were perfect – baked evenly, chewy, not one bit dry! My husband’s favorite cookie! Your recipe made the 2 of us 8 large cookies which we woofed down immediately! Next time I will double the recipe and put chocolate chips in some of them. I can’t thank you enough. I’m not fond of cooking but your YouTube videos are so inspiring I plan to make a comeback! Your haluski cabbage dish is yummy, too!

    PS this is too long, but I used a big strong spoon & mixed by hand. Too lazy to find the hand mixer & faster cleanup. 🙂

  13. Thomas Lindstrom

    Best oatmeal cookies ever! Moist and chewy!

  14. Mary

    Hi cookies didn’t flatten out at all. Stayed the same size as the scoop. Did i do something wrong?

    • Jenny Can Cook

      If you want them flatter, you can press then down halfway with a wet fork before baking but they may not be as soft.

      • Thomas Lindstrom

        I used craisins Not raisins
        I also added 1/2t cinnamon.

        • Geneva Kennedy

          I saw your comment and tried the cinnamon. Yummy! Might not have thought of it. Thanks! I plan to try the craisins, too. ?

  15. David Parish

    Jenny, I love your recipes! The first time I made these cookies they were good. I doubled the raisins, made it with all butter and added a half teaspoon of cinnamon and they were simply inhaled!

    • David Parish

      The last couple batches I made of few more changes and I think I am done! I used a cup of golden raisins, 1 tsp of cinnamon, 1/8 tsp of nutmeg, 4 tbs of butter and no oil and a teaspoon of molasses. I could not make enough!

      • Geneva Kennedy

        I plan to try your variation! Sounds simply delicious!

  16. scott breiner

    I have been watching your extremely entertaining videos and making your bread recipe over and over and sharing the finished product with many acquaintances along the way, in addition to telling them how easy the bread making really is and how much I enjoy your presentations. Today I finally realized who you were. Duh! thanks for making me laugh and especially for the recipes that are so easy and delicious!

  17. Anne

    I made your oatmeal raisin cookies today and they were delicious. Your recipes are so fast and easy To make. Thank you ?

  18. Desert Rose

    Hi Jenny thank you for your easy to follow instructions.My husband who can only make a grilled cheese has since made the chocolate cake and pepperoni pizza! And it turned out great! Thanks again.

  19. Rose Asprea

    Can you use quick oats instead of old fashioned??

    • Karenspils

      Yes, I use quick oats and it makes a softer cookie. Regular oats are more chewy so you decide how you like them. (Or use what you have on hand)

  20. Daphne

    Omitted the butter and oil, used egg replacer and applesauce to make it whole food plant based so they were heart healthy. Added raisins and walnuts.

  21. Tiffani

    I bet these cookies Would be great with cream in the middle. Instant oatmeal cream pie’s. Yum

  22. Patti Adam

    May I use maple syrup

  23. Ria0751

    Great recipe. I used walnut oil. These cookies are soft and good. Not a fan of raisins, so I left them out and still a really good cookie.

  24. Barbara J Sheridan

    Jenny: In these most difficult times thought baking cookies would be a nice way to take a break from all the news, and enjoy delicious cookies. Decided to make your Chewy Oatmeal Raisin Cookies. I followed your recipe to the letter, with one change used Golden Raisins because I like them best. My family “loved” these cookies. Thank you for sharing the recipe.

  25. Carole S.

    These cookies are THE most fantastic oatmeal cookies I’ve ever had!! I cannot believe how easy but how delicious!! And a super healthy treat as well.
    Thank you so much for this recipe!! Finally a really guilt-free cookie!!
    Carole S.

  26. Ehti

    I made these cookies this morning. I used chocolate chips instead of raisins and I added cinnamon. The BEST cookies ever……thanks

  27. Dawn

    Made these yesterday.

    Somehow, there wasn’t enough liquid, so when I went to use the scoop, it wouldn’t stay together. So, I used my hands. It got messy.

    I added nuts.

    The taste is awesome. I love it.

    • Cher

      Hi Dawn

      I remember that Jenny ALWAYS aerates the flour by fluffing it (while still in your container) before she measures. Jenny says that flour settles in the container and if you measure, as is, you will be using extra flour that probably will make the mixture dryer.
      You can email me if you have any questions.

      Blessed baking,

      • Parente Barbara Hopko

        I definitely remember Martha Stewart also stating, she always aerates ( fluffs ) the flour before measuring the AND never scoop the flour into your measuring cup always pour the flour into the cup. Love all of Jenny’s recipes.

    • Geneva Kennedy

      Hi Dawn,

      I used 2 spoons: scooped up a gob of dough with one, pushed it onto the cookie sheet with the other. Much easier & faster for me. The cookies were perfect!


  28. Mk

    Soft cookies..VERY good. did 1 recipe elsewhere..broke my dentutes..but these i can enjoy wo the raisins…i did all butter.
    And im not a baker..i have to find recipe to boil u can make em..

  29. Granny Dee

    Hi Sweetie
    I made your easy Oatmeal Raisin Cookies while my poor Sister cleaned my step in tub, I’m kind of
    Disabled & She does most of the cleaning! I’m rambling Lol. Anyway by the time She was finished these
    wonderful cookies we’re waiting for
    Her & she was soooo pleased. Thanks for another great recipe! Just
    Love your down to earth cooking!!?

    • Mk

      I just luv her videos. Some other cooks get fussy..but i have almost no kitchen..she keeps it simple..

  30. Ta

    I make these as snacks for my children as they store well. Its full of oats which is amazing. I sometimes substitute raisins for chocolate chips. The kids love them as I do also and they are much healthier than store bought cookies. Thank you!!

  31. Sandi

    I made these with craisins and chopped almonds. Yum! I also put craisins in the granola after it’s baked. Love your blog, your videos, and your recipes. LOVE! 🙂

  32. Mary Arsenault

    Can your cookie recipe be doubled or tripled? It’s great to make this small recipe but would love to make more and freeze. Thankyou. Have not tried any recipes yet but I am about to try a few for the first time. They all look delicious. Thank you Jenny.

    • Arline

      Mary you should try the cinnamon rolls! They are heavenly and healthier. I mde it 3 times till now. She even has a video on how to make them. So easy! ? enjoy

  33. LynR

    love the recipe I only changed 1 thing. that was I always soak my raisins in warm tap water for an hour before I use them when I Bake. I do the same with Craisins too. soaking makes them not so tough and dry. it plumps them somewhat. Drain and add to recipe.

  34. Jenny Can Cook

    I made these today with whole wheat pastry flour and I liked the result. They were just a touch drier but fine with me. Next time I’ll try adding an extra tablespoon of oil.

    • Grannyrsh

      Good to know! Some times whole wheat all I have on hand. I’ll remember to add a bit more oil. Thanks Jenny! Love your blog and videos!

  35. Ellise

    The recipe was very easy and the perfect amount for two people! I did add a couple of tablespoons of toasted chopped pecans, as my husband loves nuts in cookies. They baked beautifully and were chewy and soft as their name implies. The only negative I have is that they aren’t quite sweet enough for my taste. I will add more sugar next time. It’s a keeper, tho!!

    • Geneva Kennedy

      My husband and I prefer less sugar so I used only 1/4 cup (packed down) brown sugar. Cookies were just right for us, wouldn’t want any sweeter. The raisins add sweetness, too. Everyone’s tastebuds are a little different, aren’t they!

  36. Dog Ate My Oven Mitts

    Hi Jenny! Another awesome recipe! These cookies are my husband’s favorite…(And quickly becoming mine too)! They have that wonderful ‘Old Fashioned’ taste, and are like the ones I remember growing up. Thank-you for sharing.
    Love your videos and your incredible recipes so much!
    Wesołych Świąt dla Ciebie i Twojej rodziny

  37. Mike O.

    Hi Jenny
    We sure do love your great recipes and cant wait to make these Oatmeal Raisin
    soft and chewy cookies.
    We do miss you and on YouTube and hope you will return one day soon, keep us posted.

  38. Vivienne Seaman

    Wonderful! I can make this recipe for the two of us and not have 30 cookies around to eat!

    Thank you Jenny

  39. Bill Cerroni

    Great video s, love all your shows

  40. Patty

    Yea! Another recipe from Jenny! Looks delicious. Will give it a try very soon.
    Thank you,
    Merry Christmas and all the best for 2019!

  41. Jackie B

    Love your recipes and really love your videos I wish you would make more of your videos they’re so easy to follow!!
    Thanks ⭐️⭐️⭐️⭐️⭐️

  42. Karol

    Is 1/4 cup raisins right. Doesn’t seem like much..

  43. Nancy

    Like that this is a small batch recipe, just the right amount for my husband and me!

  44. Helen Swiatkowski

    These sound great, can’t wait to make them. Thanks Jenny.

  45. Annie

    Hi Jenny. I cannot believe that I just discovered some of your videos and LOVE them. I did not even know of the Jenny Jones show! How could I ever have missed such a good time. Fortunately I am enjoying what I see on U-Tube and feel lucky to have stumbled upon you on it. I baked your wonderful no-knead bread every week since I first saw you and it has gone over so big with family and friends, I will never buy another loaf of bread as long as I am still able.
    I have a question about these cookies which look awfully good … does it matter the kind of oats we use, can they be the quick-cook kind?
    I know you don’t have time to answer everyone but I think this is an important distinction so hope you can answer this question.
    Thanks again for being you … you are so cheerful, love watching you!

    • Chris Norlund

      Hi there!
      I think I can answer this for you. If you use quick oats it will make the dough more dense and less chewy. It may make it actually kind of hard. The old fashioned oats give the cookies a nice texture, with that soft chewiness that is desired. It’s important not to over-bake, so theyr stay a bit on the softer side.
      I hope this is helpful, and you enjoy your cookies!

  46. Ron B.

    Hello Jenny; I use Coconut Oil with your great recipes. Healthy & easy to work with. Thank you so much for sharing. Ron

  47. Meeshy

    JennaaaY!! Gosh I miss you on YouTube lol you make cooking seem so fun and easy !! Your recipes are yummy I have made many and these cookies are a must try !! Thank you for being YOU! I love your corky sense of humour BACIS!

  48. judith judge

    i love your recipes i mis you on the jenny jones show .i have just about baked all my cookies for xmass but am going to add this one keep those good recipe coming

  49. Beth from Wisconsin

    I love putting a “fruited” cookie on the Christmas cookie plate. Thank you Jenny. Merry Christmas to you and a Blessed New Year 2019.

  50. Juniebeth

    I know you don’t like cooking with butter, but oh Jenny it is Christmas and sometimes we should splurge! Thanks for sending me all your nutritious delicious recipes!

    • Donna

      As much as I LOVE butter, I have high cholesterol and avoid it except for a light spreading on freshly baked homemade bread. I love Jenny’s recipes because they generally use oil in place of butter and are so much healthier than most other recipes of the same type. Oatmeal cookies are my fave and I can”t wait to try this recipe.

      • Granny Dee

        Hi Donna
        I too have trouble avoiding wonderful sweet creamy BUTTER!!!!! Sorry I
        get carried away just talking about it!
        ? Jenny has really made cooking a
        joy for me & has help me cut back on
        You know that stuff we don’t-need as
        much of. Enjoyed your comments to our “Lady” have a great Day! G-Dee?

  51. EmUrFa

    You are the best cook ever. Thank you so much for taking your precious time to share your great recipes. It really means alot:)

    • Bonnie Williams

      Awesome cook Jenny, so far I enjoyed every recipe you’ve shared… Do you have one for bread or bohemian dumplings? And liver dumpling soup? I make a lot of pork, sauerkraut, …?

      • Kathy Cardone

        My Aunt Lee made the best bohemian pork roast, sauerkraut and dumplings. I also have been looking for a recipe. Can anyone help with this
        I am new to your site but love all of your recipes!
        Thank you.

  52. Ann Meighan

    I see many recipes calling for the use of an electric hand mixer. What is the difference between using a hand mixer or my stand mixer?

    • Chris Norlund

      Hi there,
      I think I can answer this for you. Using a hand mixer is for smaller batches, and usually lighter batter. A stand mixer could be used if desired, but then there is much more clean-up afterward, and Jenny’s recipes are usually about simplicity.

      I hope that is helpful for you!

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