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These Soft-Batch Oatmeal Raisin Cookies are gonna win you over big time! Bakery soft, buttery classic oatmeal cookies, baked with a hint of cinnamon, plump juicy raisins and what else? LOVE of course!!

For this Oatmeal Raisin Cookie Recipe, these cookies are a full 1/4 cup scoop, so you get a nice big cookies. Love a big, hearty oatmeal cookie, ya know? (Yes, you can make them smaller if that’s where you want to go).

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Indulge in the ultimate comfort food – soft, chewy oatmeal raisin cookies. Made with love, these irresistible treats are sure to satisfy your cravings and warm your heart.

Using only the finest ingredients, these soft-batch cookies are a perfect blend of hearty oats and plump, juicy raisins. Each bite is a blissful combination of sweet and chewy, leaving you with a heavenly taste that lingers long after the last crumb is gone.

But these cookies are more than just a delicious treat – they’re a hug in every bite. Whether you’re looking for a cozy afternoon snack or a warm dessert to share with loved ones, these oatmeal raisin cookies are the perfect choice.

So go ahead, treat yourself to a batch of these comfort cookies. Yea…you know how I always say I could eat the whole batch of cookies? Well, I’m saying it again! “I could eat the whole batch of these delicious cookies!”

I’m sort of partial to homemade oatmeal cookies. Especially when they’re chewy, soft and thick and loaded with oats and raisins!

Ingredients You Need for Oatmeal Raisin Cookie Recipe

cold unsalted butter, cut into cubes
brown sugar
granulated sugar
eggs
all-purpose flour – How to measure Flour
coconut flour
old-fashioned rolled oats
cornstarch
baking soda
salt
cinnamon
raisins
Optional: chocolate chips

Instructions How to Make Soft Batch Oatmeal Raisin Cookies

Preheat oven to 350 degrees.
In a large bowl, cream together cubed cold butter and sugars until light and fluffy for about 4 minutes. Add eggs one at a time, mixing well after each addition.
Add coconut flour, all-purpose flour, oats, cornstarch, baking soda, salt and cinnamon and mix until combined. Stir in raisins and chocolate chips (optional).
Using a large cookie scoop or ¼ cup cookie dough scoops onto a large cookie sheet lined with parchment paper and chill dough for 15 minutes.
Once you start baking, place 6 cookies per tray when baking. The dough makes 18+ large cookies.
Bake for 15 minutes or until golden brown on the top. Let them rest for at least 10-15 minutes to set.

Coconut Flour Substitution

If you don’t have coconut flour, substitute 2 cups of flour + ½ cup cake flour or 2 ½ cups flour, but I’m all about the coconut flour in them.

Coconut is the best! You’ll love these Best Coconut Chocolate Chip Oatmeal Cookies and this Magnolia Bakery’s Coconut Layer Cake!

I have 2 Secret Weapons I use in these Cookies to get the Soft-Batch Texture.

1 teaspoon of cornstarch and 1/3 cup of coconut flour makes these super-duper and helps to make them super soft and not cakey. The edges are slightly chewy, and the thick middle of the cookies are tender, moist and delicious. I find this blend of coconut flour and all-purpose flour just gives these oatmeal cookies a fluffy, chewy texture that is exceptional. I can’t explain it any better, except it just does, what it does. Baking science magic!
Coconut flour is great to blend in with all-purpose flour or really any flour. It’s like a thickening agent that is wonderful to use in thickening soups, gravies and of course, cookies.
Of course, if you don’t have 1/3 cup of coconut flour, you can substitute 1/2 cup cake flour in the flour blend.

Add-In Oatmeal Raisin Cookie Recipe Options

Want another version of raisins? Go for golden raisins or these mixed jumbo raisins!
Of course, if you’re turning your nose up in the air to the raisins, leave ’em out. Or leave the raisins in and add in some dark chocolate chips or just add chocolate chips or m&m’s or whatever you want to add. Butterscotch chips are always a winner for sure!
As long as you have the base recipe, you can go literally nuts, which is another option! Add some walnuts or pistachios for some crunch, switch out the raisins for dried cranberries or dried cherries.
And for holidays, white chocolate chips are always a good! Every version you can come up with is going to taste amazing!
If you love chocolate covered raisins, you will absolutely rave over when you taste these Soft-Batch Buttery Oatmeal Raisin Cookies with chocolate chips! It will remind you of Raisinets or Brach’s Chocolate Covered Raisins. I know this yummy treat well because I get cravings for them from time to time and when I indulge, I end up eating a whole bag or box. Can’t stop!

So, if you’re tired of biting into hard, crunchy oatmeal raisin cookies and crave a soft and chewy texture with every delicious bite, look no further, because you’ll love these perfect soft-batch oatmeal raisin cookies.

Whether you are a novice baker or a seasoned pro, get ready to elevate your cookie game and create a batch of melt-in-your-mouth treats. Buckle up, for this ultimate soft-batch oatmeal raisin cookie.

More Oatmeal Cookie Love?

Soft-Batch Buttery Oatmeal Raisin Cookies

Buttery Oatmeal Raisin Cookies - with or without Chocolate Chips

Kim Lange

These Soft-Batch Buttery Oatmeal Raisin Cookies are gonna win you over. Bakery soft, buttery classic oatmeal cookies, baked with a hint of cinnamon, plump juicy raisins and what else? Chocolate Chips if you please! LOVE!

4.56 from 9 votes

Print Recipe Pin Recipe

Prep Time 20

Course Breakfast, Dessert

Cuisine American

Servings Large Cookies

Calories

Ingredients

1 cup cold unsalted butter cut into cubes
1 cup brown sugar
⅔ cup granulated sugar
2 large eggs
1 ¼ cups all-purpose flour
⅓ cup coconut flour I used Purely Amazing Flour @purelyamazingflour.com
1 ½ cup old-fashioned rolled oats
1 teaspoon cornstarch
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
1 ½ cups raisins
Optional: 1 cup chocolate chips

Instructions

Preheat oven to 350 degrees.
In a large bowl, cream together cubed cold butter and sugars until light and fluffy for about 4 minutes. Add eggs one at a time, mixing well after each addition.
Add coconut flour, all-purpose flour, oats, cornstarch, baking soda, salt and cinnamon and mix until combined. Stir in raisins and chocolate chips (optional).
Using a large cookie scoop or ¼ cup cookie dough scoops onto a large cookie sheet lined with parchment paper and chill dough for 15 minutes.
Once you start baking, place 6 cookies per tray when baking. The dough makes 18+ large cookies.
Bake for 15 minutes or until golden brown on the top. Let them rest for at least 10-15 minutes to set.