Soft Oatmeal Raisin Cookies (Extra-Soft & Thick)

The kind of cookie you stack—thick, tender, and soft all the way through. These oatmeal raisin cookies stay tall in the oven and cool into plush centers with barely-set edges.

Save

Save

Soft Oatmeal Raisin Cookies (Extra-Soft & Thick)

Recipe by Elle RiversCourse: DessertsCuisine: AmericanDifficulty: Easy

Servings

20

cookies

Prep time

15

minutes

Cooking time

12

minutes

Calories

165

kcal

Total time

1

hour 

Extra-soft, thick oatmeal raisin cookies with plush centers, minimal spread, and tender raisins throughout. Designed for height and softness in every bite.

Ingredients

• 1 cup unsalted butter, softened (226g)

• 3/4 cup packed brown sugar (150g)

• 1/3 cup granulated sugar (67g)

• 1 large egg (50g)

• 2 teaspoons vanilla extract (10g)

• 1 1/2 cups all-purpose flour (180g)

• 1 teaspoon baking soda (5g)

• 1 1/2 teaspoons ground cinnamon (4g)

• 1/2 teaspoon salt (3g)

• 2 1/2 cups old-fashioned oats (210g)

• 3/4 cup raisins (105g)

Directions

• Cream butter, brown sugar, and granulated sugar until smooth.
• Mix in the egg and vanilla until combined.
• Whisk flour, baking soda, cinnamon, and salt. Stir in oats.
• Add dry ingredients to wet and mix until a cohesive dough forms.
• Fold in raisins.
• Chill dough for 45 minutes.
• Preheat oven to 350°F (177°C). Line pans with parchment.
• Scoop tall dough mounds and lightly press the tops.
• Bake 11–13 minutes until edges set and centers look pale.
• Cool on the pan for 5–7 minutes before moving to a rack.

Notes

• Texture Marker:
  Edges will look set; centers stay pale and soft. Cookies firm slightly as they cool.
• Storage:
  Keep airtight 4–5 days. Add a small piece of bread to maintain softness.
• INTERNATIONAL SUBSTITUTIONS
  UK: Use porridge oats for rolled oats; plain flour for all-purpose.
  AUS: Use traditional oats; plain flour matches all-purpose.

Why This Recipe Works

Soft and thick cookies need structure without stiffness. This formula leans on brown sugar for moisture, just enough flour to support height, and a controlled chill so the dough firms slightly without turning rigid.
The oats hydrate at the right pace—slow enough to hold shape, fast enough to keep the center soft.
A short bake window finishes the job: set edges, pale centers, and a gentle pan-cool that preserves that plush middle.

Ingredients & Substitutions

Butter: Softened butter keeps the dough sturdy. Melted butter would flatten the cookies and push them toward a chewy style instead of a thick, soft one.
Brown Sugar + Granulated Sugar: Brown sugar brings moisture that protects soft centers inside a tall cookie. A small amount of granulated sugar helps the edges set without forcing the cookie to spread.
Egg: Adds binding and tenderness. Too much egg would puff the cookies in a cakey direction, so the single egg is intentional.
Vanilla: Balances the warmth of the oats and raisins.
Flour: Provides lift. Increasing the flour even slightly would dry out the thick centers.
Old-Fashioned Oats: Rolled oats hydrate slowly, which helps the cookie keep its height. Quick oats absorb moisture too fast and collapse the structure.
Raisins: Naturally carry moisture into the center while staying contained. No heavy soaking here—overhydrated raisins leak moisture and flatten dough.
Optional Add-Ins: Small amounts of chopped walnuts work without reducing thickness. Skip chocolate chips or syrupy additions, which soften the dough too much.

Essential Equipment

• Light-colored aluminum sheet pans for even bottoms
• Parchment paper (keeps spread minimal)
• Medium cookie scoop (#24–30) for consistent height

How to Make Soft & Thick Oatmeal Raisin Cookies

Mix the Wet Ingredients

1. Cream the softened butter with both sugars until smooth but not fluffy. Too much air dries out thick cookies.
2. Add the egg and vanilla and mix just until combined.

Combine the Dry Ingredients

1. Whisk the flour, baking soda, cinnamon, and salt.
2. Add oats and stir to distribute evenly—clumps of oats interrupt the thick structure.

Fold + Chill the Dough

1. Mix dry ingredients into the wet until no streaks remain.
2. Fold in raisins.
3. Chill the dough for 45 minutes. This rest firms the butter enough to hold height without making the dough stiff.

Shape + Bake

1. Scoop tall mounds of dough onto parchment-lined pans.
2. A slight top press—just enough to prevent a domed look—keeps the interior soft and even.
3. Bake at 350°F (177°C) until edges set but centers look pale, 11–13 minutes.

Cooling Phase

1. Leave cookies on the pan for 5–7 minutes. The residual heat finishes the soft center without flattening the cookie.

Save

Expert Tips (Soft & Thick Variant Only)

• Dough Temperature: Too warm and the cookies spread thin; too cold and they dry out before the centers set. Slightly chilled and scoopable is the sweet spot.
• Raisin Hydration: If raisins feel firm, rinse briefly in warm water and blot completely dry. This softens them without adding free moisture that would collapse height.
• Pressing Strategy: A light press—barely flattening the top—ensures even thickness while preserving the tall profile.
• Pan Choice: Lighter pans slow bottom browning, protecting the soft center of a thick cookie.
• Bake Time: Even one extra minute reduces softness. Pull early; the pan will finish the job.

Storage & Freezing

To Store:
Store cookies in an airtight container for 4–5 days. Slip in a small piece of bread to maintain the soft centers.

To Freeze Baked:
Freeze baked cookies for up to 2 months.

To Freeze Dough:
For dough, shape into balls and freeze solid. Thaw before baking so the cookies keep their thickness—baking directly from frozen makes them dense.

FAQ

1. Why did my cookies spread instead of staying thick?
   The dough warmed too much. Chill longer or check that your butter was softened—not warm.
2. Why are my thick cookies turning cakey?
   They were baked too long or had excess flour. Thick cookies need a brief bake and precise measuring.
3. How do I keep the centers soft after cooling?
   Store airtight and limit air exposure. Overbaking by even a minute firms the interior.
4. Can I reduce sugar without losing softness?
   Reducing brown sugar removes moisture. If you must cut sweetness, reduce granulated sugar only.
5. Do I need to soak the raisins?
   Only if they’re hard. If soaking, drain and blot extremely well to avoid adding moisture that would thin the dough.