The Softest Oatmeal Raisin Cookies

Recipe by Kye Ameden
Not Yet Reviewed

These truly earn their name. They’re exceptionally soft, moist, and chewy, with a texture that stays tender for days (and even after freezing) thanks to one simple trick: The oats are soaked in melted butter and milk before they’re incorporated into the rest of the dough. Made with brown sugar and a touch of cinnamon for a warm, balanced flavor, they come together in under an hour and emerge from the oven looking like bakery-perfect oatmeal cookies — especially when you use our simple cookie-rounding trick to create neat, rounded edges and ensure every bite is soft and chewy from edge to edge. 

Prep
35 mins
Bake
12 to 14 mins
Total
1 hr
Yield
16 large (3 1/4") cookies
A pile of The Softest Oatmeal Raisin Cookies on a plate seen from above. - select to zoom
A pile of The Softest Oatmeal Raisin Cookies on a plate seen from above. - select to zoom
Breaking a soft oatmeal raisin cookie - select to zoom
The Softest Oatmeal Raisin Cookies arranged on colorful plates seen from above - select to zoom
Drinking from a glass of milk that is sitting next to a stack of The Softest Oatmeal Raisin Cookies - select to zoom
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Instructions

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  1. Preheat the oven to 375°F with a rack in the center. Line two baking sheets with parchment. 

  2. In a medium saucepan, heat the butter and milk, stirring occasionally, until the butter is melted and the mixture is simmering around the edges. 

  3. Add the oats and stir to coat in the butter/milk mixture. Set aside and allow the oats to rest for 5 minutes, uncovered, until the oats are soft and slightly cool; all of the liquid should be absorbed. 

  4. In a large bowl, vigorously whisk the brown sugar, egg, and vanilla until smooth, creamy, and lightened in color, about 1 minute. 

  5. Use a flexible spatula to stir the soaked oats into the butter-sugar mixture until combined. 

  6. Add the flour, baking powder, cinnamon, and salt. Use a flexible spatula to stir the ingredients together until no dry streaks of flour remain. 

  7. Mix in the raisins until they’re evenly distributed. 

  8. Scoop the dough into 2-tablespoon portions (about 53g) onto prepared baking sheets, spacing evenly between the sheets (eight cookies per sheet works well); a 2-Tablespoon Scoop is a helpful tool here.  

  9. Bake the cookies, one sheet at a time, for 12 to 14 minutes, until the edges are set and golden brown. Remove the oatmeal raisin cookies from the oven and immediately place a 4" round cutter or wide-mouth mason jar lid over a cookie and move it in a circular motion to neatly round out the cookie. (See our blog post, The simple trick for picture-perfect cookies, for a visual demonstration of this technique.) Allow the cookies to cool completely on the baking sheet before transferring to a rack to cool completely.  

  10. Store leftover oatmeal raisins cookies at room temperature for up to 5 days; freeze for longer storage. 

Tips from our Bakers

  • Want to make this recipe gluten-free? For great results, substitute King Arthur Gluten-Free Measure for Measure Flour for the all-purpose flour in this recipe. Be sure to bake thoroughly; gluten-free baked goods often need a bit more time in the oven.

  • Be aware: Some of your baking ingredients can be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our contact-prevention practices.

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